Abstract
THE writers of this book have succeeded in giving to the general reader a very good account of the essential facts in connection with the dairying industry. As was to be expected, it was necessary to treat the subject on what are generally termed popular lines, but certain of the chapters are written in a particularly clear manner and with full regard to the essential technical points. Not only the chief branches of the dairy industry—cheese-making and butter-making—are dealt with, but also the production of milk, the methods of analysis, and the judging of dairy produce are touched upon. In connection with the production of milk it would have been useful to include a short account of the practice of milk-recording, for the general reader has but little idea of the system and the benefits it confers.
Butter and Cheese.
By C. W. Walker Tisdale Jean Jones. (Pitman's Common Comp modities and Industries.) Pp. iX + 142.(London: Sir Isaac Pitmanand Sons, Ltd.n.d.) Price 2s. 6d. net.
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Butter and Cheese . Nature 105, 738–739 (1920). https://doi.org/10.1038/105738c0
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DOI: https://doi.org/10.1038/105738c0
