Dairying Exemplified, or, The Business of Cheese-making

By J (Josiah) Twamley

"Dairying Exemplified, or, The Business of Cheese-Making," by J. Twamley, offers a comprehensive look into 18th-century dairy farming practices in Great Britain. This meticulously prepared print republication of the second edition corrected and improved, provides a window into the world of animal husbandry and agricultural techniques of the period.

Explore the intricate details of cheese-making and the broader scope of dairying as a business. Twamley's work delves into the practical aspects of dairy farming, offering valuable insights for anyone interested in the historical context of agriculture and food production. From the care of dairy animals to the nuances of cheese production, this book captures the essence of a bygone era in British agriculture. A fascinating read for those interested in the history of technology, agribusiness, and the enduring traditions of dairy farming.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

• Format: Paperback
• Language: English
• ISBN: 1023436337
• ISBN13: 9781023436335
• Release Date: March 2025
• Publisher: Anson Street Press
• Length: 68 Pages
• Weight: 0.24 lbs.
• Dimensions: 0.1" x 6.1" x 9.2"