Madison, Wis. Mendota Book Company, 1918. First Sammis edition; sixth edition of Decker’s Cheesemaking, entirely rewritten. Octavo, iv, 225, [5] pages, publisher's original yellow cloth covered boards. Illustrated in black-and-white. A practical early twentieth-century manual of American cheesemaking, written for working cheesemakers, dairy factory patrons, agricultural colleges, and dairy schools.....