| Title: | The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. |
| Rights/Permissions: |
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information. |
| Print source: | The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. Concord [N.H.]:: Printed by George Hough, under protection of the statute. Sold at his office wholesale and retail., 1793. |
| Subject terms: |
Cheese.
Cookery (Cheese).
|
| URL: | https://name.umdl.umich.edu/N19291.0001.001 |
| How to cite: | For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website. |
|
Table of Contents
|
|
