The Art of cheese-making
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The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. by

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Published by Printed and sold by John Byrne. in Windham [Conn.] .
Written in English

Subjects:

  • Cheese.,
  • Cookery (Cheese).

Book details:

Edition Notes

SeriesEarly American imprints -- no. 33316.
The Physical Object
FormatMicroform
Pagination8+ p.
ID Numbers
Open LibraryOL15456290M

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