The Process of Extracting the Whey from the Curd in Making Cheese, & Description of a New Machine for this Purpose. 3 pages. An article printed in 1835, written by John Robison, Esq. Sec. R.S.E.

THE PROCESS OF EXTRACTING THE WHEY FROM THE CURD IN MAKING CHEESE, & DESCRIPTION OF A NEW MACHINE FOR THIS PURPOSE

Published by Highland Society of Scotland, Edinburgh, 1835

About this Item

3 pages. An authentic standalone article, extracted from a larger volume. Not a reprint or reproduction, but an original work in its own right. Preserved in a modern card cover, prepared for practicality - an unassuming but serviceable presentation that favours function over finery. Size: 15 x 23 cms. Category: Highland Society of Scotland; Cosmo Books : 29 years on ABE, 47 years taking care of customers. A bookseller you can rely on. Softcover (Booklet - Unbound Pages).

Seller Inventory # 510333

Bibliographic Details

• Title: The Process of Extracting the Whey from the Curd in Making Cheese, & Description of a New Machine for this Purpose. 3 pages. An article printed in 1835, written by John Robison, Esq. Sec. R.S.E.
• Publisher: Highland Society of Scotland, Edinburgh
• Publication Date: 1835
• Binding: Soft cover
• Condition: Very Good
• Seller catalogs:
  • Highland Society of Scotland