Hand-book on Cheesemaking, by George Newell, Part 1
Boring Books for Bedtime Readings to Help You Sleep
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The Basics of Cheese Making
A set of glass tubes in a case, for testing milk as to the amount of cream it contains, and comparing its state of maturity. Two water pails and one curd pale. Tin funnel for conveying away from the vat to the outside tank. Curd rake for agitating the product when cooking. A cheese trier. Rubber mop. Curd broom and floor broom. Milk book for keeping accurate account of all business transacted in the establishment including daily receipts of milk from patrons.
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