The science and practice of cheese-making a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom This book, "The science and practice of cheese-making a treatise on the manufacture of American Cheddar cheese", by Lucius L. van Slyke, is a replication of a book originally published before 1909. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible. This book was created using print-on-demand technology. Thank you for supporting classic literature.