The Dairy 1580-1660 by Rob Stuart. Published by Stuart Press as part of the English Agriculture 1580-1660 First Series. First Edition 2000 © Historical Management Associates Ltd. 200. ISBN 1 85804 163 5
28 page A5 booklet with one or two, contemporary black and white illustrations. It was the man’s role to provide the milking animal, dairying however was women’s work from milking the beast, and carrying the milk home to processing it into a variety of products, and its subsequent storage for sale. Almost all farms and most rural households owned at least one cow. For most of the year these animals had to be milked at least twice a day, and without refrigeration the milk had to be processed within a matter of hours. Dairying formed a constraint on women’s lives and dairy products known as white meats form a staple food in a period when red meat was not eaten on three days a week (Wednesdays, Fridays and Saturdays).
Contents:
Section 1 Milk Production
- Milking
- Dairy Equipment
- The Dairy
- Processing the Milk
Section 2 Products
- Butter
- Buttermilk and Whey
- Cheese
- Cream
- Economics of the Dairy
Abbreviations and Bibliography
New and unused.
Postage and Packing
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