By F. J. Lloyd
London   HMSO
10" by 6.5" 6-251pp
The scarce first edition of F. J. Lloyd's investigation into Cheddar production, discussing milk quality, bacterial action, ripening conditions, and methods of manufacture.
By F. J. Lloyd

1899 Report on the Results of Investigation into Cheddar Cheese-Making

London   HMSO
10" by 6.5" 6-251pp
The scarce first edition of F. J. Lloyd's investigation into Cheddar production, discussing milk quality, bacterial action, ripening conditions, and methods of manufacture.
£195.00
: 1kgs / : 978F14

What Our Customers Say...

Description

First Edition, Illustrated, Leather Binding, Scarce

A scarce first edition.

F. J. Lloyd presents the findings of a series of practical and scientific enquiries into Cheddar production, evaluating experimental trials conducted over several years, and offering recommendations for improving consistency, flavour, and commercial value in cheese-making within the West Country.

The work provides both technical data and practical advice for farmers and dairymen.

Illustrated with seven colour map plates, and further vignette illustrations throughout. Collated, complete.

In a half morocco binding.

Condition

In a half morocco binding, with cloth covered boards. Significant fading to back strip, with rubbing. Internally, firmly bound. Pages clean and bright, but with pencil inscriptions and notations throughout.

Very Good

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