Principles and practice of 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 . Fig. 111.—The Cherry jacketedcream can. Fig. 110.—Milk or cream canwith agitator.

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Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc