. The book of cheese. Cheese. 22Q THE BOOK OF CHEESE The moisture-content of all the cheeses is reduced to a uniform basis of 37 per cent. (See cut showing yield of cheese, Fig. 52.) ' TROM 100 LBS S MILK. FROM 100 LBS â FROM ~ a'/z MILK 100 LBS 4 MILK. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918