British Dairying

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Excerpt from British Dairying Well-nigh forty years have elapsed since my pen sprang to paper, on the subject of dairying, and of dairy farming generally. The progress made in everything relating to milk is phenomenal, during the period denoted, yet, for all that, the state of transition, to which we have been accustomed since the early 'seventies of the nineteenth century, is not by any means near the end. Since the 'seventies indicated came upon us, vast innovations and developments have been initiated in the domain of dairying, and these are still a long way from full fruition. But when we think of Creameries and Cheeseries, and of the colossal trade in country milk for urban consumption, we infer that a vast amount of work of a transitional nature has already been accomplished. And, so far as these things go, a very considerable and highly important transformation has at all events proceeded up to a given point. These matters appertain to what we may call the practice of dairying, and they might be added to in one way or another. Meanwhile science has not been inert in respect to milk, its manipulation and its products. To enumerate all that has been done in the way of scrutiny and experiment would be impossible within the scope of a preface. I will therefore be content with denoting what will ultimately become, so far as we can see at present, the predominant scientific feature in - if I may adapt two words which, in this form, ought to become useful and convenient to dairyers who make cheese and butter - in the art and practice of cheesing and buttering. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.