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(Butter) McKay, G.L. & C. Larsen. Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom.

Illus. from photographs and line illustrations. Dark blue cloth, spine lettered in gilt. First Edition. NY: John Wiley, 1908.
An early 20th century American dairying book, with details on judging and grading butter, butter composition, packing and marketing, churning, washing, cream-ripening, salting, butter making machinery, and scientific properties of milk. Rubbing to spine ends, a couple spots to covers, else about very good. A comprehensive book on the subject, with over 300 pages. A few ads in rear for butter-making equipment.

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