The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk.
| dc.contributor | Text Creation Partnership, |
| dc.coverage.placeName | Concord, New Hampshire |
| dc.date.accessioned | 2018-05-25 |
| dc.date.accessioned | 2022-08-22T20:29:11Z |
| dc.date.available | 2022-08-22T20:29:11Z |
| dc.date.created | 1793 |
| dc.date.issued | 2005-03 |
| dc.identifier | ota:N19291 |
| dc.identifier.uri | http://hdl.handle.net/20.500.14106/N19291 |
| dc.description.abstract | (Evans-TCP ; no. N19291) Transcribed from: (Readex Archive of Americana ; Early American Imprints, series I ; image set 25123) Images scanned from Readex microprint and microform: (Early American imprints. First series ; no. 25123) |
| dc.format.extent | Approx. 13 KB of XML-encoded text transcribed from 16 1-bit group-IV TIFF page images. |
| dc.format.medium | Digital bitstream |
| dc.format.mimetype | text/xml |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.ispartof | Evans-TCP |
| dc.rights | This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Evans Early American Imprints Text Creation Partnership (Evans-TCP). This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal. The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Cheese. |
| dc.subject.lcsh | Cookery (Cheese). |
| dc.title | The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 54352 |
| files.count | 3 |
| identifier.stc | Evans 25123 |
| otaterms.date.range | 1700-1799 |
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