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text/gemini Directory: /SL/library-cheese-and-butter-making =>/SL .. =>/SL/library-cheese-and-butter-making/a_butter_fat_and_dividend_calculator_for_operators_and_secretaries_of_creameries_and_cheese_factories_1895.pdf a_butter_fat_and_dividend_calculator_for_operators_and_secretaries_of_creameries_and_cheese_factories_1895.pdf =>/SL/library-cheese-and-butter-making/a_laboratory_handbook_for_the_analysis_of_milk_butter_and_cheese_1905.pdf a_laboratory_handbook_for_the_analysis_of_milk_butter_and_cheese_1905.pdf =>/SL/library-cheese-and-butter-making/a_manual_for_cheese_makers_1866.pdf a_manual_for_cheese_makers_1866.pdf =>/SL/library-cheese-and-butter-making/a_study_of_enzymes_in_cheese_1901.pdf a_study_of_enzymes_in_cheese_1901.pdf =>/SL/library-cheese-and-butter-making/a_study_of_the_gases_of_emmental_cheese_1912.pdf a_study_of_the_gases_of_emmental_cheese_1912.pdf =>/SL/library-cheese-and-butter-making/a_swiss_cheese_trouble_caused_by_a_gas-forming_yeast_1905.pdf a_swiss_cheese_trouble_caused_by_a_gas-forming_yeast_1905.pdf =>/SL/library-cheese-and-butter-making/a_treatise_on_commercial_starters_in_butter_and_cheese_making_1909.pdf a_treatise_on_commercial_starters_in_butter_and_cheese_making_1909.pdf =>/SL/library-cheese-and-butter-making/abc_butter_making-a_hand-book_for_the_beginner_1888.pdf abc_butter_making-a_hand-book_for_the_beginner_1888.pdf =>/SL/library-cheese-and-butter-making/abc_in_butter_making-for_young_creamery_butter_makers_creamery_managers_and_private_dairymen_1910.pdf abc_in_butter_making-for_young_creamery_butter_makers_creamery_managers_and_private_dairymen_1910.pdf =>/SL/library-cheese-and-butter-making/american_cheese_and_cheese-making_1889.pdf american_cheese_and_cheese-making_1889.pdf =>/SL/library-cheese-and-butter-making/american_dairying-a_manual_for_butter_and_cheese_makers_1878.pdf american_dairying-a_manual_for_butter_and_cheese_makers_1878.pdf =>/SL/library-cheese-and-butter-making/butter-making_on_the_farm_1920.pdf butter-making_on_the_farm_1920.pdf =>/SL/library-cheese-and-butter-making/butter-making_on_the_farm_in_summer_1892.pdf butter-making_on_the_farm_in_summer_1892.pdf =>/SL/library-cheese-and-butter-making/butter_and_butter_making_with_the_best_methods_for_producing_and_marketing_it_1877.pdf butter_and_butter_making_with_the_best_methods_for_producing_and_marketing_it_1877.pdf =>/SL/library-cheese-and-butter-making/butter_and_cheese_1920.pdf butter_and_cheese_1920.pdf =>/SL/library-cheese-and-butter-making/butter_tests_of_jerseys_1884.pdf butter_tests_of_jerseys_1884.pdf =>/SL/library-cheese-and-butter-making/buttermilk_cheese_and_cottage_cheese_1920.pdf buttermilk_cheese_and_cottage_cheese_1920.pdf =>/SL/library-cheese-and-butter-making/buttermilk_cheesemaking_at_the_creamery_1911.pdf buttermilk_cheesemaking_at_the_creamery_1911.pdf =>/SL/library-cheese-and-butter-making/cheddar_cheese_making_1893.pdf cheddar_cheese_making_1893.pdf =>/SL/library-cheese-and-butter-making/cheese_making-a_book_for_practical_cheesemakers_factory_patrons_agricultural_colleges_and_dairy_schools_1918.pdf cheese_making-a_book_for_practical_cheesemakers_factory_patrons_agricultural_colleges_and_dairy_schools_1918.pdf =>/SL/library-cheese-and-butter-making/cheese_making-cheddar_swiss_brick_limburger_edam_cottage_1905.pdf cheese_making-cheddar_swiss_brick_limburger_edam_cottage_1905.pdf =>/SL/library-cheese-and-butter-making/cheese_making_1897.pdf cheese_making_1897.pdf =>/SL/library-cheese-and-butter-making/cheese_manual_1889.pdf cheese_manual_1889.pdf =>/SL/library-cheese-and-butter-making/conditions_affecting_weight_lost_by_cheese_in_curing_1901.pdf conditions_affecting_weight_lost_by_cheese_in_curing_1901.pdf =>/SL/library-cheese-and-butter-making/control_of_rusty_spot_in_cheese_factories_1902.pdf control_of_rusty_spot_in_cheese_factories_1902.pdf =>/SL/library-cheese-and-butter-making/creameries_and_cheese_factories_1904.pdf creameries_and_cheese_factories_1904.pdf =>/SL/library-cheese-and-butter-making/cultural_studies_of_species_of_penicillium_1910.pdf cultural_studies_of_species_of_penicillium_1910.pdf =>/SL/library-cheese-and-butter-making/curing-rooms_in_cheese-factories_1899.pdf curing-rooms_in_cheese-factories_1899.pdf =>/SL/library-cheese-and-butter-making/dairying_exemplified-the_business_of_cheese-making_1787.pdf dairying_exemplified-the_business_of_cheese-making_1787.pdf =>/SL/library-cheese-and-butter-making/defects_in_american_cheddar_cheese_1908.pdf defects_in_american_cheddar_cheese_1908.pdf =>/SL/library-cheese-and-butter-making/experiments_in_cheesemaking_1896.pdf experiments_in_cheesemaking_1896.pdf =>/SL/library-cheese-and-butter-making/fancy_cheese_in_america_from_the_milk_of_cows_sheep_and_goats_1910.pdf fancy_cheese_in_america_from_the_milk_of_cows_sheep_and_goats_1910.pdf =>/SL/library-cheese-and-butter-making/fancy_cheeses_for_the_farm_and_factory_1909.pdf fancy_cheeses_for_the_farm_and_factory_1909.pdf =>/SL/library-cheese-and-butter-making/fresh_eggs_and_yellow_butter_1870.pdf fresh_eggs_and_yellow_butter_1870.pdf =>/SL/library-cheese-and-butter-making/fungi_in_cheese_ripening-camembert_and_roquefort_1906.pdf fungi_in_cheese_ripening-camembert_and_roquefort_1906.pdf =>/SL/library-cheese-and-butter-making/half_a_ton_of_butter_per_cow_per_year_1910.pdf half_a_ton_of_butter_per_cow_per_year_1910.pdf =>/SL/library-cheese-and-butter-making/hand-book_on_cheese_making_1889.pdf hand-book_on_cheese_making_1889.pdf =>/SL/library-cheese-and-butter-making/hints_on_cheese-making_for_the_dairyman_the_factoryman_and_the_manufacturer_1870.pdf hints_on_cheese-making_for_the_dairyman_the_factoryman_and_the_manufacturer_1870.pdf =>/SL/library-cheese-and-butter-making/how_teachers_may_use_farmers_bulletin_876_making_butter_on_the_farm_1919.pdf how_teachers_may_use_farmers_bulletin_876_making_butter_on_the_farm_1919.pdf =>/SL/library-cheese-and-butter-making/how_to_make_creamery_butter_on_the_farm_1915.pdf how_to_make_creamery_butter_on_the_farm_1915.pdf =>/SL/library-cheese-and-butter-making/how_to_make_the_best_butter_1886.pdf how_to_make_the_best_butter_1886.pdf =>/SL/library-cheese-and-butter-making/investigations_in_the_manufacture_and_curing_of_cheese_1907.pdf investigations_in_the_manufacture_and_curing_of_cheese_1907.pdf =>/SL/library-cheese-and-butter-making/making_whey_butter_at_cheddar_cheese_factories_1915.pdf making_whey_butter_at_cheddar_cheese_factories_1915.pdf =>/SL/library-cheese-and-butter-making/milk-fat_and_cheese_yield_1896.pdf milk-fat_and_cheese_yield_1896.pdf =>/SL/library-cheese-and-butter-making/milk_cheese_and_butter-a_practical_handbook_on_their_properties_and_the_processes_of_their_production_1894.pdf milk_cheese_and_butter-a_practical_handbook_on_their_properties_and_the_processes_of_their_production_1894.pdf =>/SL/library-cheese-and-butter-making/modern_butter_making_and_dairy_arithmetic_1910.pdf modern_butter_making_and_dairy_arithmetic_1910.pdf =>/SL/library-cheese-and-butter-making/neufchatel_and_cream_cheese-farm_manufacture_and_use_1918.pdf neufchatel_and_cream_cheese-farm_manufacture_and_use_1918.pdf =>/SL/library-cheese-and-butter-making/observations_on_cheddar_cheese-making_1892.pdf observations_on_cheddar_cheese-making_1892.pdf =>/SL/library-cheese-and-butter-making/plans_of_building_and_methods_of_conducting_cheese_factories_and_creameries_1897.pdf plans_of_building_and_methods_of_conducting_cheese_factories_and_creameries_1897.pdf =>/SL/library-cheese-and-butter-making/practical_buttermaking-a_treatise_for_buttermakers_and_students_1919.pdf practical_buttermaking-a_treatise_for_buttermakers_and_students_1919.pdf =>/SL/library-cheese-and-butter-making/practical_hints_on_dairying_1871.pdf practical_hints_on_dairying_1871.pdf =>/SL/library-cheese-and-butter-making/principles_and_practice_of_butter-making_1906.pdf principles_and_practice_of_butter-making_1906.pdf =>/SL/library-cheese-and-butter-making/questions_and_answers_on_buttermaking_1909.pdf questions_and_answers_on_buttermaking_1909.pdf =>/SL/library-cheese-and-butter-making/rennet-enzyme_as_a_factor_in_cheese-ripening_1903.pdf rennet-enzyme_as_a_factor_in_cheese-ripening_1903.pdf =>/SL/library-cheese-and-butter-making/shrinkage_of_cold-cured_cheese_during_ripening_1903.pdf shrinkage_of_cold-cured_cheese_during_ripening_1903.pdf =>/SL/library-cheese-and-butter-making/studies_upon_the_keeping_quality_of_butter_and_canned_butter_1904.pdf studies_upon_the_keeping_quality_of_butter_and_canned_butter_1904.pdf =>/SL/library-cheese-and-butter-making/the_babcock_method_of_determining_fat_in_milk_and_cream_for_the_use_of_creameries_1891.pdf the_babcock_method_of_determining_fat_in_milk_and_cream_for_the_use_of_creameries_1891.pdf =>/SL/library-cheese-and-butter-making/the_book_of_butter-a_text_on_the_nature_manufacture_and_marketing_of_the_product_1920.pdf the_book_of_butter-a_text_on_the_nature_manufacture_and_marketing_of_the_product_1920.pdf =>/SL/library-cheese-and-butter-making/the_book_of_cheese_1918.pdf the_book_of_cheese_1918.pdf =>/SL/library-cheese-and-butter-making/the_cold_curing_of_cheese_1903.pdf the_cold_curing_of_cheese_1903.pdf =>/SL/library-cheese-and-butter-making/the_influence_of_acidity_of_cream_on_the_flavor_of_butter_1909.pdf the_influence_of_acidity_of_cream_on_the_flavor_of_butter_1909.pdf =>/SL/library-cheese-and-butter-making/the_influence_of_lactic_acid_on_the_quality_of_cheese_of_the_cheddar_type_1910.pdf the_influence_of_lactic_acid_on_the_quality_of_cheese_of_the_cheddar_type_1910.pdf =>/SL/library-cheese-and-butter-making/the_making_of_cheese_1893.pdf the_making_of_cheese_1893.pdf =>/SL/library-cheese-and-butter-making/the_manufacture_of_butter_for_storage_1912.pdf the_manufacture_of_butter_for_storage_1912.pdf =>/SL/library-cheese-and-butter-making/the_manufacture_of_cheddar_cheese_from_pasteurized_milk_1912.pdf the_manufacture_of_cheddar_cheese_from_pasteurized_milk_1912.pdf =>/SL/library-cheese-and-butter-making/the_manufacture_of_whey_butter_at_swiss_cheese_factories_1905.pdf the_manufacture_of_whey_butter_at_swiss_cheese_factories_1905.pdf =>/SL/library-cheese-and-butter-making/three_creamery_methods_for_making_buttermilk_cheese_1914.pdf three_creamery_methods_for_making_buttermilk_cheese_1914.pdf =>/SL/library-cheese-and-butter-making/treatise_on_the_new_process_for_manufacturing_butter_and_cheese-the_vacuum_process_1885.pdf treatise_on_the_new_process_for_manufacturing_butter_and_cheese-the_vacuum_process_1885.pdf =>/SL/library-cheese-and-butter-making/willards_practical_butter_book-a_complete_treatise_of_butter_making_at_factories_and_farm_dairies_1875.pdf willards_practical_butter_book-a_complete_treatise_of_butter_making_at_factories_and_farm_dairies_1875.pdf =>/SL/library-cheese-and-butter-making/womans_institute_library_of_cookery-milk_butter_and_cheese.pdf womans_institute_library_of_cookery-milk_butter_and_cheese.pdf

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