Abstract
(1) THE greater interest which is being taken in the manufacture of cheese will assure; a welcome for this volume. It is one of the well-known series edited by Prof. L. H. Bailey, and it thoroughly warrants its inclusion in the list.
(1) The Book of Cheese.
By Charles Thorn Prof. Walter W. Fisk. (Rural Text-book Series.) Pp. xvi + 392. (New York: The Macmillan Co.; London: Macmillan and Co., Ltd., 1918.) Price 8s. net.
(2) Practical Butter-making: Fourth Revision. A Treatise for Butter-makers and Students.
By C. W. Walker-Tisdale Theodore R. Robinson. Pp. 143. (London: Headley Brothers, Publishers, Ltd., n.d.) Price 5s. 6d. net.
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(1) The Book of Cheese (2) Practical Butter-making: Fourth Revision A Treatise for Butter-makers and Students. Nature 104, 528–529 (1920). https://doi.org/10.1038/104528a0
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DOI: https://doi.org/10.1038/104528a0
