Cheese
Everybody's Encyclopedia · 1912 · p. 13
the curd or caseine of milk, with variable quantities of butter and common salt, pre ed into molds and ripened by keeping.
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Adair's new Encyclopedia (1923)
Stedman's Medical Dictionary: A Practical Medical Dictionary (1920)
The Slang Dictionary Etymological Historical and Anecdotal (1913)
Appleton's Medical Dictionary (1913)
The American Illustrated Medical Dictionary (1913)
The Grocer's Eneyclopedia (1911)
Dictionary of Food Names in Five Language (1911)
A Dictionary of Men's Wear (1908)
Chamber's Twientieth Century Dictionary (1908)
Pears Shilling Cyclopedia (1898)
Chandler's Encyclopedia (1898)
The Student's Medical Dictionary (1896)
Cooley's Cyclopedia of Practical Receipts and Collateral Information (1880)
Zell's Condensed Dictionary (1879)
A Dictionary of the First or Oldest Words in the English Language (1862)
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