London: Trubner & Co., 1874.
Octavo, 70,  ads, pages. First edition. An early technical analysis of the components and characteristics of milk, butter, cream, cheese, casein and more. With a section on koumiss, a sort of fermented milk-wine. The author discusses the differences between koumiss and mare's wine, which is fermented in Tartary for this purpose. Also included is a chapter on Milk Supply of the London Workhouses. Very good, in publisher's gilt- and blind-stamped burgundy cloth.