Illustrated Lecture on How to Make Good Farm Butter (Classic Reprint) PDF Download
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Author: John Hugh McClain
Publisher: Forgotten Books
ISBN: 9781391653921
Category : House & Home
Languages : en
Pages : 22
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Book Description
Excerpt from Illustrated Lecture on How to Make Good Farm Butter The average price of farm butter is very low, probably rang ing from 15 to 20 cents. This to a very large extent is attrib ntable to its poor quality. Much farm butter is of such qual ity that it has to be put through a special process before it is offered for sale to the consumer. The method of handling milk and cream and the way the butter is made determine its quality. 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.
Author: John Hugh McClain
Publisher: Forgotten Books
ISBN: 9781391653921
Category : House & Home
Languages : en
Pages : 22
Get Book Here
Book Description
Excerpt from Illustrated Lecture on How to Make Good Farm Butter The average price of farm butter is very low, probably rang ing from 15 to 20 cents. This to a very large extent is attrib ntable to its poor quality. Much farm butter is of such qual ity that it has to be put through a special process before it is offered for sale to the consumer. The method of handling milk and cream and the way the butter is made determine its quality. 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.
Author: John Hugh McClain
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 10
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Book Description
Author: John Hugh McClain
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 16
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
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Book Description
Author: A. S. Neale
Publisher: Forgotten Books
ISBN: 9781333875442
Category : House & Home
Languages : en
Pages : 22
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Book Description
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.
Author: Theodore Adolph Ferdinand Wiancko
Publisher: Forgotten Books
ISBN: 9780332162706
Category : House & Home
Languages : en
Pages : 28
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Book Description
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.
Author: William White
Publisher: Forgotten Books
ISBN: 9780265392263
Category : Business & Economics
Languages : en
Pages : 560
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Book Description
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.
Author: McLaughlin McLaughlin
Publisher:
ISBN: 9781332327607
Category : Business & Economics
Languages : en
Pages : 106
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Book Description
Excerpt from How to Make Creamery Butter on the Farm It Has taken a long time for some branches of human activity to come under the regenerating influence pf science. But once she takes hold of a proposition, science works rapidly - and the cruder and more primitive the subject she studies, the more rapidly she works and the more wonderful are the improvements she makes. It is remarkable indeed, and regrettable, that so vital a human activity as farming, an industry upon which the very existence of the human race depends, should have been so long in coming out of the darkness of primitive ideas and ideals and coming into the light of modern science. It was only within the last half century that a real beginning was made in the science of agriculture - and the real progress in better farming methods has been made in the last quarter century. Buttermaking, logically a farm activity, began to benefit by the application of scientific principles only within the last twenty years or so. You need only compare the efficiency and rapidity of the buttermaking equipment in the modern creamery to the slow and laborious old fashioned farm churn to realize what science has done in the art of buttermaking. A comparison of the quality of butter produced by the two methods also makes a strong case for the modern way of making butter. But the farmer has not profited as he should by the wonderful improvements in the method of buttermaking. The rapid development of scientific principles in this industry has been limited to a type of machine too large and too expensive for the individual farm use. The farmer was left with an inefficient barrel churn that gave him but little chance to apply scientific principles and processes to buttermaking even if he was familiar with them. 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.
Author: F. A. Clowes
Publisher: Forgotten Books
ISBN: 9780266584278
Category :
Languages : en
Pages : 20
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Book Description
Excerpt from Brief Instructions for Farm Butter Makers Island butter does not keep well. It is the purpose of this bulletin to give simple rules for producing good flavored butter that will keep well. 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.
Author: George Hamilton Barr
Publisher: Forgotten Books
ISBN: 9780266760108
Category : Business & Economics
Languages : en
Pages : 20
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Book Description
Excerpt from Buttermaking on the Farm There is a certain amount of truth in the foregoing contention, and the farmer who 1s within reach of a well managed creamery will do well to patronize it, but the fact remains that there are many hundreds of dairy farmers In Canada who cannot avail themselves of the advantages of a creamery, or of a cheese factory, and it is in the interest of the producers of creamery butter that the quality of the dairy butter should be made as fine as possible. A large quantity of inferior dairy butter helps to lower the general average of the whole Canadian output and also acts as a serious check to consumption. If all the dairy butter was of finest quality, the increase in consumption would be enormous, and better average prices would prevail for all butter. The annual loss to the farmers of Canada, as represented by the difference in the value of dairy butter and creamery butter, amounts to several million dollars a year. 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.
