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Author: A. S. Neale
Publisher: Forgotten Books
ISBN: 9780331990942
Category : House & Home
Languages : en
Pages : 20
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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: A. S. Neale
Publisher: Forgotten Books
ISBN: 9780331990942
Category : House & Home
Languages : en
Pages : 20
Get Book
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: John Michels
Publisher: Forgotten Books
ISBN: 9780259172864
Category : House & Home
Languages : en
Pages : 282
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Book Description
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.
Author: John Michels
Publisher: Createspace Independent Publishing Platform
ISBN: 9781540745415
Category :
Languages : en
Pages : 370
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Book Description
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.
Author: D. H. Nelson
Publisher: Forgotten Books
ISBN: 9780266571384
Category : House & Home
Languages : en
Pages : 20
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Book Description
Excerpt from Home Buttermaking Some of the feeds that will injure the flavor of butter are rape, rye, decayed ensilage, leek, onions, or apples when fed in large quantities. Other causes of taints in butter are leaving the cow's udder and teats in an unclean condition at milking time; milking in unclean stables; using unclean or rusty milking pails; keeping the cream in places where there are objectionable odors; keeping the cream for sev eral days at a temperature above 55 F; letting the cows drink water from stagnant ponds, or that which is contaminated with seepage from barnyards. 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. S. Burch
Publisher: Forgotten Books
ISBN: 9781528083416
Category : House & Home
Languages : en
Pages : 62
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Book Description
Excerpt from A B C Butter Making: A Hand-Book for the Beginner Danish Butter Worker, Eureka Butter Worker, Favorite Butter Worker, Butter Salting Scale, White Ash Butter Tub, Nine-pound Bale Boxes in Crate, I X L Butter Printer, One-pound Butter Mould, Glass Dairy Thermometer. 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: Willis P. Hazard
Publisher:
ISBN: 9781332108121
Category : House & Home
Languages : en
Pages : 54
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Book Description
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.
Author: William H. Lynch
Publisher: Forgotten Books
ISBN: 9780260235527
Category : Business & Economics
Languages : en
Pages : 226
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Book Description
Excerpt from Scientific Butter-Making 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. These considerations are the key to the character of this Manual. Practice and theory are both given, but separate. Practice is given first, because of its higher practical value, because it has a practical value in and by itself such as theory does not possess. Theory is given as something that has great value and will be of great, even practical service, but as a supplement to practice. Both are given in the plainest and simplest manner. 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: J. H. Monrad
Publisher: Forgotten Books
ISBN: 9780364102701
Category : House & Home
Languages : en
Pages : 124
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Book Description
Excerpt from In Butter Making: For Young Creamery Butter Makers, Creamery Managers and Private Dairymen Nevertheless, I hope many private dairymen as well as creamery men. Will find pointers in it which will make it, worth their While to read it. 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: Martin H. Meyer
Publisher: Forgotten Books
ISBN: 9780332457765
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
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.
