Archive image from page 621 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Ui DAIHV FARMING. kind: a rod witli a perforated disc attached is moved up and down in a tub or barrel. The motive power is, however, applied sometimes in an original nmnner, as may be seen in Fig. 361, and besides this dog - wheels and horse - power are cmploved. Regularity of motion is quite correctly thought a great deal of, and is held as indispens- able for rapid churning and a full yield. When the churning is finished, the butter
Archive image from page 621 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Ui DAIHV FARMING. kind: a rod witli a perforated disc attached is moved up and down in a tub or barrel. The motive power is, however, applied sometimes in an original nmnner, as may be seen in Fig. 361, and besides this dog - wheels and horse - power are cmploved. Regularity of motion is quite correctly thought a great deal of, and is held as indispens- able for rapid churning and a full yield. When the churning is finished, the butter is taken out of the churn with a large wooden per- forated dish, and put into a wooden ]ian, where it wood, and are endless in variety of shape and pattern. The packing of larger quantities for the export trade is subject to a very stringent law, made with the object of maintaining the fame of the butter in the consuming countries. _Ony oaken barrels of certain sizes are used, and these are branded by the authorities. New barrels are filled for a few hours with a strong solution of pot- ash, and afterwai-ds with one of alum. Some farmers put the barrels for several months in water previous to using them. Used barrels Interior of a Dutch Dairy. is kneaded slightly; water is afterwards added, and the working begins in earnest. After some time the stopper is taken out of the bottom of the pan, and the buttermilk allowed to run off through a sieve into the cask placed under the pan (Fig. 36). The butter is now kneaded with fresh water, and the process is repeated eleven or twelve times. In summer, when the continued kneading would make the butter soft, it is stopped after two or three times, until by lying in cold water the butter has hardened again. A very strict law requires that butter shall be sold in given weights, and it is generally brought in one-pound pieces to the lotal markets. The forms used for printing llic Imtter are made of undergo a frequent .«crubliing and fil
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Keywords: 1880, archive, book, bookauthor, bookdecade, bookpublisher, booksponsor, booksubject, bookyear, dairy_farms, dairy_plants, drawing, historical, history, illustration, image, london_new_york_cassell_petter_galpin_co_, milk_plants, ncsu_libraries, page, picture, print, reference, sheldon_john_prince, vintage, zimmermann_a_albrecht_b_1860
