. The dairyman's manual; a practical treatise on the dairy. Dairying. 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. Please note that these images are extracted from scanned page
. The dairyman's manual; a practical treatise on the dairy. Dairying. 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. 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
Size: 1272px × 1964px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
