Fromage

1911 — 298 pages. Numerous excellent black and white photographic plates, including frontis image of author in milkmaid garb. Line diagrams. "In this book it has been my earnest desire and aim to present the dairy industry in a simple, practical manner, in the hope of benefitting those desirous of improving and succeeding in their chosen occupation." - from page vi. The fifty-two chapters cover such topics as: farm, stable, cow, heifer, rations, silos, crops, water, milk, cream, butter, cheese, and many more. Author was Demonstrator and Lecturer in Dairying at the Ontario Agricultural College, Guelph, Canada. Both hinges open. Above-average wear to exterior which features a charming (albeit well-worn) milkmaid illustration upon front board. Blank 'Notes' pages at end of book contain several pages of handwritten breeding records from the 1930s. No other markings. Despite its heavy wear, this work presents a wonderful overview of dairying in the early 20th century and cannot help but bring a smile to the face of anyone involved in the modern dairy industry. Book