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Scientific Butter Making Classic Reprint
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Book Synopsis Scientific Butter-making by : William H. Lynch
Download or read book Scientific Butter-making written by William H. Lynch and published by s.n.], 1883 (Toronto : C. Blackett Robinson). This book was released on 1883 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Scientific Butter-Making (Classic Reprint) by : William H. Lynch
Download or read book Scientific Butter-Making (Classic Reprint) written by William H. Lynch and published by . This book was released on 2015-07-06 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Scientific Butter-Making Says Prof. Arnold: - "The art of butter-making is an intricate operation. Its success depends upon a succession of little acts, each one of which is liable, when not performed aright, to alter the whole character of the production. The correct performance of all these little acts involves an acquaintance with the properties of milk which the present extent of practical and scientific knowledge renders it difficult to acquire." This was said or published in 1879. Since that time there has been some advance, at least in practical knowledge, that makes it less difficult to acquire the art of butter-making. But the position taken by Prof. Arnold, while from his point of view a right one, is not the position taken by the writer of this Manual. Butter-making is largely a mechanical operation, and in some measure is made more difficult or less difficult according to the mechanical aids in use. For instance, were one to attempt to follow out the whole process, according to the simplest directions possible to be given, by always using the hand to determine temperature, how much more difficult would be the process, and how much more uncertain the result, than would be were the operator to make intelligent use of a thermometer. Again, the carrying out of each of the different processes, does not necessarily involve an acquaintance on the part of the operator with the knowledge of the peculiar qualities or properties of the material worked upon - milk, cream or butter. The process may be followed out mechanically, the operator imitating, as it were, the practice of others who employ the scientific method. For instance, care and cleanliness may be practised without knowing how important the effect upon the product; advantage may be taken of a falling temperature in which to raise cream, without appreciating the interesting and somewhat involved theories that support the practice; butter may be washed in a granulated state without thought of the, in many respects, great advantage in the practice. Yet it is true that a knowledge of the why and wherefore of any process enables the operator to follow it out not only with more pleasure, but with more advantage, certainty and profit. While good results may be obtained by carefully following out a practice that has been acquired without a knowledge of the theory involved, many advantages would come of understanding the theory. The operator would be able to provide against exceptional cases which sometimes occur, that otherwise would be difficult to meet. A more rapid advance toward perfection would be made by one possessed of both theory and practice. Prof. Bell said on this subject: - "It is desirable that all persons connected with the prosecution of the dairy business, should have acquaintance with the principles on which success depends." About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Essay on Mr. W. H. Lynch's Pamphlet by :
Download or read book Essay on Mr. W. H. Lynch's Pamphlet written by and published by Forgotten Books. This book was released on 2016-08-01 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Essay on Mr. W. H. Lynch's Pamphlet: Entitled "Scientific Butter Making" This is more than sufficient to prove that Mr. Lynch's assertion, in regard to the effects of low cooling on the keeping quality of butter, is completely erroneous. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Creamery Butter Making (Classic Reprint) by : John Michels
Download or read book Creamery Butter Making (Classic Reprint) written by John Michels and published by Forgotten Books. This book was released on 2017-05-05 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Creamery Butter Making The author's experience in teaching creamery students has demonstrated to him the need of a suitable reference book to be used in conjunction with the lectures on cream ery butter making. An attempt to supply this need has resulted in the preparation of this work, which embodies the results of a long experience both as a practical butter maker and as a teacher of creamery management. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Butter-Making on the Farm (Classic Reprint) by : Theodore Adolph Ferdinand Wiancko
Download or read book Butter-Making on the Farm (Classic Reprint) written by Theodore Adolph Ferdinand Wiancko and published by Forgotten Books. This book was released on 2017-11-28 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Butter-Making on the Farm The case is different, however, with those who make butter on the farms, where a large part Of the butter Of this Province is still being made. There is a great lack of proper equipment in the way of proper dairy-houses, utensils, apparatus. And cooling facilities, and a general lack Of knowledge of the underlying principles Of the art Of making butter of first quality. While on some farms excellent work is done and a choice article is made, which brings a fancy price, yet, through ignorance of correct methods Of manufacture and Of the demands of the market, and in many instances through carelessness, the great bulk of farm-made butter fails to bring the price it should, entailing a loss on the farmers of this Province which in the aggregate is enormous. It is for the benefit of this latter class that this bulletin is written, with the hope that some suggestions may be given and some ideas advanced which will serve to improve the methods Of the dairyman and increase his profits. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Creamery Butter Making by : John Michels
Download or read book Creamery Butter Making written by John Michels and published by Createspace Independent Publishing Platform. This book was released on 2016-11-30 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special re-print edition of "Creamery Butter Making" has not been available to those interested in making butter, since it first appeared back in 1911. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Creamery Butter Making will shed considerable light on techniques of buttermaking that were utilized at the turn of the century. One of the most detailed books available on the subject of butter making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Book Synopsis Cheese Making and Butter Making (Classic Reprint) by : Robert Harcourt
Download or read book Cheese Making and Butter Making (Classic Reprint) written by Robert Harcourt and published by Forgotten Books. This book was released on 2017-05-25 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Cheese Making and Butter Making For the information 0 who want to make their solution or who may wish to check the strength of a solution on hand, the following directions are given. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Home Butter Making (Classic Reprint) by : A. S. Neale
Download or read book Home Butter Making (Classic Reprint) written by A. S. Neale and published by Forgotten Books. This book was released on 2016-10-07 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Home Butter Making It will be seen that, where good butter is made from good cows, the income is almost three times as great as the income from poor butter from poor cows. It must also be noted that the amount of skim milk will be almost twice as great from the good cow, and hence an additional source of income from her. Why, then, keep poor cows and make the product into low priced butter? The quality of the butter made on the farm is a good indicator of the character of the individual responsible for it. Poor butter is always the result of careless, shiftless work. Good butter is the product of care and industry. Likewise, the production of high class cows, and the care necessary to cause them to produce 300 pounds of butter per year, can come only from intelligent efforts. Unless it is possible to keep good cows, to care for them so as to make them do their best, and to care for the products so as to turn out the best grade of butter, farm butter making will be found unpleasant, unprofitable, and uncreditable. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Butter and Butter Making by : Willis P. Hazard
Download or read book Butter and Butter Making written by Willis P. Hazard and published by . This book was released on 2015-08-04 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Butter and Butter Making: With the Best Methods for Producing and Marketing It Butter is defined by Webster in his portly volume as "an oily substance procured from cream or milk by churning." If Webster is right, then we are wrong in denouncing any "oily substance" as being butter. Or perhaps, so great has been the popularity of the great lexicographer, many persons have thought they were making and selling butter when they produce an oily or greasy substance and put it upon the market as such, believing it must he butter because Webster says so. Our idea is that butter-such butter as would give a man an appetite to look at, to smell of and taste of-is as far removed from an oily, fatty or tallowy substance as possible. True, it may be reduced by heat to an oily substance-so may lard, so may tallow and other substances-hut it will hardly pay any farmer to go through the tedious process of making butter for that purpose. The popular desire of purchasers of butter is to obtain a firm, fine-grained article, of rich golden color, sweet, nutty, aromatic smell and unctuous taste, put up in pound or half-pound lumps, whether square or round, and which, when opened out from its moist, thin white linen wrapper, invites both the senses of smell and taste. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis A B C Butter Making by : F. S. Burch
Download or read book A B C Butter Making written by F. S. Burch and published by . This book was released on 2015-08-04 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A B C Butter Making: A Hand-Book for the Beginner A B C Butter Making: A Hand-Book for the Beginner was written by F. S. Burch in 1888. This is a 72 page book, containing 7410 words and 29 pictures. Search Inside is enabled for this title. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Practical Buttermaking by : Charles William Walker-Tisdale
Download or read book Practical Buttermaking written by Charles William Walker-Tisdale and published by Forgotten Books. This book was released on 2018-03-09 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Buttermaking: A Treatise for Buttermakers and Students Buttermaking is an art to which Science lends a ready aid in supplying the reasons for the many operations which milk undergoes from the time it is brought into the dairy until the finished butter is produced. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Scientific Butter-Making by : William H. Lynch
Download or read book Scientific Butter-Making written by William H. Lynch and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: William H. Lynch provides a comprehensive guide to butter-making in this informative and engaging book. This guide is suitable for both amateur and professional butter makers, with detailed instructions on everything from the selection of milk to the proper churning technique. This book will appeal to foodies, historians, and anyone interested in the nuances of food production. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Principles and Practice Butter-Making by : G. L. McKay
Download or read book Principles and Practice Butter-Making written by G. L. McKay and published by . This book was released on 2015-08-05 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom The science of dairying is constantly broadening. The methods and art of manufacturing the best quality of butter have gradually changed in conformity with the scientific principles involved, and no one should now undertake to manufacture butter until he has made a careful study of the principles governing the best methods of manufacture. The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well-established facts from those not universally confirmed; hence, it has been their object to give only information supported by the preponderance of experimental evidence. The first and second editions of this book have been received by the dairy schools and the practical creamerymen in a manner indicating that the work has met with general approval. The third edition has been carefully revised, and additional chapters have been added. The new chapters are: first, Defects Found in Butter - Some of the Causes and their Prevention; second, Neutralization of Cream; third, Milk and its Products as Foods - High Value of Milk Fat; fourth, Cold Storage and Butter for Storage Purposes; fifth, New Tests, including Accurate Method of Determining Per Cent of Fat in Buttermilk, Skim-milk and Ice Cream. The authors' endeavor has been to bring the book strictly up to date, and to include the latest and most approved methods in dairying. The authors believe that the subject of dairying should no longer be treated as a whole, and for this reason have treated special branches of the subject. In this volume they have endeavored to give such scientific information as relates to the manufacture of butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Modern Butter Making (Classic Reprint) by : Martin H. Meyer
Download or read book Modern Butter Making (Classic Reprint) written by Martin H. Meyer and published by Forgotten Books. This book was released on 2017-12-05 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Modern Butter Making Dairying in its various phases is undergoing marked changes in the methods employed at dairy farms, creameries and city milk supply establish ments. These rapid changes require a knowledge of the latest and most approved methods for handling the work incident to each phase of practical dairy ing. The demand for trained and well informed men has created a desire for knowledge in this line of work. In view of this fact, as well as requests which came to me for information on subjects pertaining to creamery butter-making, city milk supply and calculating dividends I felt impelled to place this little volume, containing the results of my twenty five years experience both on dairy farms and in creamery butter-making, as well as my experience as instructor in dairying at the University of Wis consin, before the practical dairyman. If I should succeed in helping only a small num ber of the dairymen of the country to better their financial condition; if I should succeed in arousing to some extent the interest of the dairying fraternity with regard to the need of cleaner and purer milk, as well as to the need of pasteurizing all milk and cream (even for cheesemaking), I should feel amply repaid for the time and labor spent in the produc tion of this volume. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Making Butter on the Farm (Classic Reprint) by : William White
Download or read book Making Butter on the Farm (Classic Reprint) written by William White and published by Forgotten Books. This book was released on 2017-10-16 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Making Butter on the Farm By the deep-setting method the milk as soon as drawn from the cow is placed in a shotgun can,1 which is placed in cold water, preferably ice water, for 12 hours. Because of the quick cooling to a low temperature the cream rises more quickly and completely than in the shallow-pan method and is skimmed before its fresh, sweet flavor has been lost. The resulting skim milk may contain as low as per cent of butterfat, though often nearer per cent, and is sweet. If the milk is not placed in ice water immediately after it has been drawn the loss of butterfat is still greater. The dilution of milk with water has been used to some extent, in the belief that it aids creaming, but investigations have shown that the loss of butterfat is as great as, or greater than, in the shallow-pan method. There is the further objection that a watery flavor is im parted to the cream, and the usefulness of the skim milk is limited, mixtures of water and skim milk being undesirable either for house hold use or for calf feeding. The water-dilution method therefore is not advisable under any conditions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Scientific Butter-making by : W. H. Lynch
Download or read book Scientific Butter-making written by W. H. Lynch and published by C.B. Robinson. This book was released on 1883 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Making of Butter From Sweet Cream (Classic Reprint) by : J. D. Leclair
Download or read book The Making of Butter From Sweet Cream (Classic Reprint) written by J. D. Leclair and published by Forgotten Books. This book was released on 2018-09-14 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Making of Butter From Sweet Cream Loo conoo. Piohchoo. Ubioouu. Otc.. Pouvom Otto mm a doo (on do function difluomo. Lonquo lo documom oot op amid pour Otto romoduit on an ooui clicho. Ii oot mm a ponir do i'onoio oupdriow goucho. Do soncho a droito. Oi do hout oh boo. Oh pronom lo hombro d'imogoo hocooooiro. Loo diogrommoo ouivomo iiiuouom lo mothodo.imsi mi so 37 cm m. Z) About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.