The Art of cheese-making
Subtitle: taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
Series: Early American imprints -- no. 33316
Publisher: Printed and sold by John Byrne.
Published: 1798
Place of publication: Windham [Conn.]
Language: eng
Subjects: Cheese; Cooking (Cheese)
Notes: Signatures: [A]⁴+.

Evans 33316

Lowenstein, E. Amer. cookery (3rd ed.), 24