. 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 . Butter; Milk. Fig. Check-rack. the patrons are allowed to weigh out their own skimmed milk, mistakes are frequently made, which result in more or less dissatisfaction. It is quite customary for butter-makers to. Fig. 58.—The Ideal skim-milk weigher. draw a chalk line on the outside of the can some distance below the surface of the milk. This indicates the point to which the can may be filled with sk
. 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 . Butter; Milk. Fig. Check-rack. the patrons are allowed to weigh out their own skimmed milk, mistakes are frequently made, which result in more or less dissatisfaction. It is quite customary for butter-makers to. Fig. 58.—The Ideal skim-milk weigher. draw a chalk line on the outside of the can some distance below the surface of the milk. This indicates the point to which the can may be filled with skimmed 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 McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1906
