"Buttermilk Cheesemaking at the Creamery (USDA Bulletin No. 211)" by J.L. Sammis, first published in 1911 by the University of Wisconsin's Agricultural Experiment Station. Sammis book delves into the "new" product, buttermilk cheese and covers the topics Making, Packing, Selling, Special Apparatus, and the Food Value of Buttermilk. Short and sweet, but nevertheless, a great addition to your agricultural history library. Note: This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.