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A curious blend of science, history, and practical wisdom, The Bacillus Of Long Life invites readers to see how a simple dairy process can illuminate a world of culture and daily life. It reads like a living laboratory and a treasure chest of old-world know-how. This volume offers a concise, readable guide to fermentation manual techniques, dairy product fermentation, and the milk souring process, pairing practical instruction with a historical fermentation account. For home dairy enthusiasts and health minded readers alike, it reveals how Victorian Britain and eighteenth-century England approached food science heritage, turning everyday milk into nourishing fare. The text sits at the intersection of craft and curiosity, presenting a complete reference collection for those who value both hands-on method and archival context. Beyond instruction, the book preserves a sense of eras past, offering insight into the attitudes, experiments, and culinary scaffolding that shaped fermented foods history. It will appeal to casual readers seeking a vivid, human story of food, as well as classic-literature collectors drawn to a meticulously preserved artefact of literary and cultural significance. Out of print for decades and now republished by Alpha Editions, this edition is restored for today's and future generations. More than a reprint - it's a collector's item and a cultural treasure, a lasting testament to human curiosity, ingenuity, and the slow craft of dairy fermentation techniques.