BRITISH DAIRY-FARMING. 



TO WHICH IS ADDED 



A Description of the Chief Continental Systems. 

 By JAMES LONG. 



With numerous Illustrations. Crown 8vo, 9s. 



SOME OPINIONS OF THE PRESS. 



PALL MALL GAZETTE. 



" By far the most important part of Mr. Long's valuable contribution to tbe literature of dairy- 

 farming is that meutioned in the sub-title of the book, ' A Description of the Chief Continental 

 Systems.' By this comparison we do not intend to disparage the chapters relating to British 

 dairy-farming, which are full of useful facts, flgm-es, hints, and illustrated descriptions of most 

 approved dairy implements and appliances ; but a great deal of this is over old familiar ground, 

 whereas in his chapters on Continental systems of dairying Mr. Long introduces us to fresh 

 fields and pastures new. It is true that Mr. Jeuldns, secretary to the Royal Agi-icultural Society, 

 has written many valuable descriptions of foreign daii-ying, especially of butter-making, and 

 that Professor Sheldon, in his ' Dairy- [''arming,' has briefly described the methods of making a 

 few of the most important of Continental cheeses ; but Mr. Long has travelled in France, 

 Switzerland, and Italy, with the special object of studying the manufacture of the cheeses for 

 which these countries are famous all over tlie civiUsed world, and he lias given such complete 

 details in the book before us that it will be tlie fault of his agricultm-al readers if they do not 

 make some of these fancy products of the dairy. Mr. Long, more or less minutely, describes the 

 manufacture of Roquefort, Pont I'EvSque, Livarot, Mignot, Bondon, Brie, Coulommiers, Mont 

 d'Or, and other fancy French cheeses ; the Gorgonzola, Parmesan, and Gruyfere among Italian 

 cheeses ; and the Swiss Emmenthaler, Gruyere, Spalen, Bellelay, and Vacherin ; not to mention 

 many less known or inferior varieties made in these countries and others on tlie Continent. 

 He has also a great deal to tell his readers about butter -making in Prance. Denmark, and other 

 parts of Europe. His book is not a large one for his comprehensive subject ; but it is crammed 

 with valuable information which eveiy dairy-farmer would do well to study." 



SCOTSMAN. 



" Mr, James Long, a writer of high authority on agricultural subjects, was one of the first to 

 call the attention of British farmers to the expediency of developing a department of agricultural 

 production which had for a long time been comparatively ueglecttil — that, namely, of the dairy. 

 In this substantial volume on ' British Dairy- Farming ' he has brought together a great mass of 

 facts, comments, and suggestions on the same subject. . . . He describes the features of our 

 present system of dairy-farming, with its different developments in different localities ; di.scu.sses 

 its economic principles, and points out its merits and defects. He has chapters on the chemical 

 composition and qualities of milk and cream, butter and cheese ; on milk adulteration and 

 analysis ; on butter-making and cheese-making ; on dairy utensils and cheese-making utensils ; 

 on the management of a dairy farm, and on ' amateur cowkeeping.' T]ie last 150 pages of the 

 volume have peculiar value ; they embody the results of Mr. Long's personal observations and 

 inquiries as to the methods of dairy -farming, butter and cheese-making, in France, Italy, Swit- 

 zerland, Belgium, HoUaud, and Denmark. The work is illustrated by numerous woodcuts and 

 diagrams." 



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 requu-es ; and Mr. James Long's ' British Dairy-Farming,' published by 

 Messrs. Chapman & Hall, is likely to have a wide circulation. As 178 out of 401 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 sliort 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 valuablp.. Tlie 

 collection of facts, including analyses, 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 appUances, again, is very complete, and the details given about 

 cream separators, to which Mr. Long has devoted special study, are worthy of carefiS 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 S^vitzerland 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 

 makei"s 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 congi'atulate !Mr. Long upon the 

 notable addition which he has made to the literature of dairy -fanning. 



CHAPMAN AND HALL, Limited. 



