. The dairyman's manual; a practical treatise on the dairy. Dairying. 350 THE dairyman's MANUAL. by which the milk is conducted, as it is received on the platform (this is raised to get the required flow), to the vats; the vats, of which there are several kinds in Fifif. 77.—CHEESE PRESS. are arranged for heating by steam from the boiler; the curd knives (figure 75), of which there are two, one for vertical cutting and the other for dividing the cord hori- zontally, so as to leave it in small cubes; a curd mill. Please note that these images are extracted from scanned page images that ma
. The dairyman's manual; a practical treatise on the dairy. Dairying. 350 THE dairyman's MANUAL. by which the milk is conducted, as it is received on the platform (this is raised to get the required flow), to the vats; the vats, of which there are several kinds in Fifif. 77.—CHEESE PRESS. are arranged for heating by steam from the boiler; the curd knives (figure 75), of which there are two, one for vertical cutting and the other for dividing the cord hori- zontally, so as to leave it in small cubes; a curd mill. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York, Orange Judd
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
