. Cheese making;. Cheesemaking. 142 Cheese Making. No. 3 Cheese would include: 1. Cheese of bad flavor. 2. Cheese damaged by rats or mice. 3. Cheese cracked open. Cheese damaged by rats or mice or cracked are very likely to rot at such points. The buyer in the presence of the cheese maker determines the grade of the cheese, and marks it on the edge with his trier. Fig-. 66.—Block Swiss cheese as it appears when of fine Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustr
. Cheese making;. Cheesemaking. 142 Cheese Making. No. 3 Cheese would include: 1. Cheese of bad flavor. 2. Cheese damaged by rats or mice. 3. Cheese cracked open. Cheese damaged by rats or mice or cracked are very likely to rot at such points. The buyer in the presence of the cheese maker determines the grade of the cheese, and marks it on the edge with his trier. Fig-. 66.—Block Swiss cheese as it appears when of fine 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 Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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Keywords: ., bookauthordeckerjohnwrightd1907, bookcentury1900, bookdecade1900
