Cheese Making: Cheddar, Swiss, Brick, Limburger, Edam, Cottage
Columbus, Ohio: Published by the author, 1900. First edition. Hardcover. Quarto. xiii, 192pp. Original yellow cloth with decorative black frame and lettering on cover, black lettering and ruling on spine. Frontispiece photograph. Contents: Constitution of Milk, Secretion and Contamination, Milk Testing, Enzymes, The Deportment of Rennet, Cheddar Cheese, Cutting and Heating the Curd, Drawing the Whey–Dipping and Milling the Curd, and twelve more chapters of professional instructions, profusely illustrated with b/w photographs, drawings and tables. Binding with possibly cheesy staining at bottom and foredges, continuing throughout block at gutter, here a third going upwards and diminishing towards end of book, and through page 6 at foredge top. Stamps and inked name of former owner on inside cover and front free endpaper, stamp on inside back cover. Starting slightly at pages 64 and 128 with a few sprinkled stains on edges. Binding in overall fair, interior in good condition. fair to g. Item #44607
Price: $175.00