=BRITISH DAIRY-FARMING=, to which is added a Description of the Chief
Continental Systems. By JAMES LONG. With Numerous Illustrations.
Crown 8vo, 9_s._
_From the_ MARK LANE EXPRESS.
“A new book on dairy-farming could scarcely have been issued at a more
seasonable period than the present time, when that branch of
agriculture is, for the first time, receiving the attention it
deserves and requires; and Mr. James Long’s ‘British Dairy-Farming,’
published by Messrs. Chapman & Hall, is likely to have a wide
circulation. As 178 out of 491 pages are devoted to foreign systems of
dairying, besides numerous references in the rest of the work, and as
a book is always known by its short title, it is a pity that the more
comprehensive title was not chosen, especially as the foreign portion
of the work is by no means the least valuable. The collection of
facts, including prices, and various other statistics in the chapters
on milk, butter, and cheese, is very useful, and must have cost a
great deal of labour. The illustrated description of dairy utensils
and appliances, again, is very complete, and the details given about
cream-separators, to which Mr. Long has devoted special study, are
worthy of careful attention. In our opinion, however, the most
valuable portion of the work is that devoted to descriptions of
Continental systems of dairying.... The instructions as to the making
of the most famous fancy cheeses of France, Italy, and Switzerland are
especially worthy of study, with a view to the manufacture of similar
cheeses in this country. Very full details of the practices of the
best makers of these cheeses, with numerous illustrations and records
of quantities and prices, are supplied. Indeed, it is marvellous that
so many trade secrets should have been divulged by the foreign
dairy-farmers. The descriptions of butter-making in France and Denmark
are also worthy of careful attention. On the whole, we sincerely
congratulate Mr. Long upon the notable addition which he has made to
the literature of dairy-farming.”