Science of dairying : a text-book for the use of secondary and technical schools
1915, First Edition. London : Macmillan and Co. Very good publisher's presentation copy in the original title-blocked green cloth boards, now slightly dust-toned and rubbed at the edges and endbands. Internally tight, bright and clean. Provenance: Royal Agricultural Society of England, with their bookplate and some minor library marks remaining. Item #460538
Physical description; viii, 260 pages : illustrations ; 19 cm. Notes; Includes index. Covers composition and properties of milk, detection of adulteration, bacteria in milk and their control, cream separation, fat testing (Babcock and Gerber methods), butter and cheese making, dairy by-products, physiology and feeding of dairy cattle, diseases affecting dairy cattle, and dairy arithmetic. Subjects; Dairying Textbooks. Milk Analysis. Dairy processing. Dairy cattle.
Price: €48.00