George E. Newell

George E. Newell was the author of Hand-book on cheese making, a late-19th-century manual on cheese production. Public-domain library records confirm the book was published in 1889, and surviving editions present it as a hands-on guide for people learning or improving the work of making cheese.

Very little biographical information about him is easy to confirm from reliable online sources, so the strongest picture that remains is through his writing itself: practical, direct, and focused on useful instruction rather than ornament. His work has endured in digital archives, where modern readers can still find it as part of the long history of food craft and dairy knowledge.

Because the historical record online is limited, some details about his life are uncertain or appear inconsistently across sources. What is clear is that his name remains attached to a specialized manual that preserved everyday technical knowledge from its era.