author
F. R. (Francis Ray) Cammack
1890–1973
Best known for a practical early 20th-century guide to making Neufchâtel and cream cheese, this little-documented writer is remembered today through a surviving government dairy publication and library records. The available sources suggest a specialist author whose work was rooted in food production rather than literary celebrity.
1 Audiobook
Neufchâtel and cream cheese : farm manufacture and use
by K. J. (Kenneth Jesse) Matheson, F. R. (Francis Ray) Cammack
About the author
Project Gutenberg and the Biodiversity Heritage Library both credit F. R. (Francis Ray) Cammack as the co-author of Neufchâtel and cream cheese: farm manufacture and use, written with K. J. Matheson. The related Biodiversity Heritage Library records also connect Cammack to The manufacture of Neufchâtel and cream cheese in the factory, a United States Department of Agriculture publication from 1918.
That surviving work points to Cammack as a writer of clear, practical material about dairy manufacture at a time when agricultural bulletins and technical handbooks were an important way of sharing useful knowledge. Even though detailed biographical information is scarce in the sources I could confirm, his name remains attached to a specialized corner of American food and farm history.
A Find a Grave memorial identifies Francis Ray Cammack as having been born in 1890 and died in 1973. I wasn't able to confirm a reliable portrait image from the sources found, so no profile image is included.