Dairying

Bücher

Angebote / Angebote:

Excerpt from Dairying: A Book for All Who Are Engaged in the Production Management of Milk Dairying as an art and an industry - at once the largest and most important of our agricultural interests - has been for a third of a century providing us with what may, not inaptly, be termed a transformation scene in respect alike to its industrial and scientific features. To those of us who were familiar with it as a business half a century ago, the striking changes which have occurred since are plain to all as if delineated on a coloured map hanging on a wall. These modifications and adaptations - at once fundamental as to principle and structural as to practice - lie before us in memory as if in a book that might have been written at leisure during the last forty years, more or less. Coming change was in the air of the dairy almost everywhere in the 'sixties of the nineteenth century, but less so, perhaps, in this country than in some European continental countries - from Switzerland to Sweden - and in the United States of America, and also in the Dominion of Canada. So far as England was especially concerned, the keen and sharpening competition of American cheese was causing something more than mere alarm - something, indeed, approaching consternation - amongst British dairy farmers, inside whose cheese-kettles the rents were chiefly made. In those days there was no outlet for milk but the conversion of it into cheese and butter. 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.