Wanklyn, J. Alfred

Milk-analysis. A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese.

London: Trubner & Co., 1874.

Octavo, 70, [2] 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.

Price: $90.00