This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

From the Inside Flap

I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND 53 By James Long VI. ON THE BEST METHODS OF MANUFAC- TURING CHEDDAR CHEESE 66 By John Benson VII. ON THE BEST METHODS OF MANUFAC- TURING STILTON CHEESE 80 By John Benson VIII. ON THE BEST METHODS OF MANUFAC- TURING CHESHIRE CHEESE 94 By John Benson IX. ON THE BEST METHODS OF MANUFAC- TURING WENSLEYDALE CHEESE 104 By John Benson X. THE MILK INDUSTRY 115 By James Long XI. THE PRINCIPLES OF BUTTER-MAKING 127 By James Long XII. CREAMERIES AND FACTORIES 138 By James Long

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