Archive image from page 394 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 CHEESE MAKIKG. 389 drawn with extreme care to preserve perfect purity all through the feeding and care of the cows, is taken at once to the dairy, where it is set aside in jars for three hours. The thin cream which has risen is skimmed off and used for making an extremely delicately-flavored butter, which sells by the confectioners in Paris at a high price. One hundred quarts of milk furnish only one pound of butter. The milk is then
Archive image from page 394 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 CHEESE MAKIKG. 389 drawn with extreme care to preserve perfect purity all through the feeding and care of the cows, is taken at once to the dairy, where it is set aside in jars for three hours. The thin cream which has risen is skimmed off and used for making an extremely delicately-flavored butter, which sells by the confectioners in Paris at a high price. One hundred quarts of milk furnish only one pound of butter. The milk is then heated until a skin forms on
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Keywords: 1880, 1888, archive, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, dairying, drawing, historical, history, illustration, image, new_york_orange_judd, page, picture, print, reference, stewart_henry, vintage
