Dairying Exemplified

 The American edition of Twamley’s book was reprinted from the second British printing, described as “corrected and improved.” The author had the advantage of his own thirty-years’ experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses of all varieties, the book also includes special chapters on butter and which noxious plants to remove from grazing lands to avoid bad tasting cheese.

 The American edition of Twamley’s book was reprinted from the second British printing, described as “corrected and improved.” The author had the advantage of his own thirty-years’ experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses of all varieties, the book also includes special chapters on butter and which noxious plants to remove from grazing lands to avoid bad tasting cheese.

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