The American edition of Twamley’s book was reprinted from the second British printing, described as “corrected and improved.” The author had the advantage of his own thirty-years’ experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses of all varieties, the book also includes special chapters on butter and which noxious plants to remove from grazing lands to avoid bad tasting cheese.

This edition of Josiah Twamley’s Dairying Exemplified, or The Business of Cheese-Making was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.