Brown cloth binding. Gilt and black Rural scenes and title on front board. Similar scenes on the spine.

First English published edition

This book was authored by a compositum of writers & farmers

It was not until the late 1800s that cattle breeds were developed specifically for dairy purposes. This book was an effort in the late 19th century to encourage local dairying by teaching the methods needed for raising dairy cattle and producing milk, butter and cheese, and doing so in a safe-for-consumption and standardized manner, instead of importing too much product. Also, in an effort to improve the quality of American dairy products and to make them more acceptable abroad, the Bureau of Animal Industry of the United States Department of Agriculture (USDA) established the Division of Agrostology and the Dairy Division in 1895 and used some of the information first made available in this book, including the effects of forage grasses on the flavour, odour, and quality of milk and milk products.