Dairying Bygones
Dairying Bygones by Arthur Ingram, published by Bloomsbury USA on September 23, 2008, is a concise exploration of the evolution of dairy farming practices from Neolithic times to the Victorian era. This 32-page edition delves into the historical significance of dairy equipment, highlighting how the cow became the principal dairy animal and how farmers adapted their methods over the centuries. The book provides insights into the tools used for milk, butter, and cheese production, showcasing both modern and traditional techniques.
Readers will find a detailed examination of various dairy equipment, such as milking stools, churns, and cheese presses, illustrating the technological advancements and adaptations made by farmers. The text also connects historical practices to contemporary trends in agriculture, particularly the rise of organic and farmers’ market dairy products. By focusing on the continuity of technology in dairy farming, this book offers a unique perspective on the social and agricultural developments that have shaped the industry over time.
Official synopsis Publisher
Dairying probably originated in Neolithic times, and by the sixteenth century the cow had become the principal dairy animal. By the mid-eighteenth century many farmers began to specialize in the production of dairy products – milk, butter and cheese – the excess of which could be sold. Victorian farmers who could afford to equipped their farms with up-to-date appliances, while the less affluent made do with older, often home-made equipment. This book examines the diverse range of dairy equipment used during this period, including milking stools and pails, churns for making butter, butter beaters, cheese vats, curd knives and cheese presses. Today, with the emergence of new markets for organic, farmers’ market dairy products, this book reveals how much of today’s technology remains very similar to that used in Victorian times.
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