. Biggle cow book;. Cow. [from old catalog]. Chapter XIV. Not merely gilt-edge, but solid gold all through; the only genuine gold bricks in the. world.—Tim. Cream is an article which varies con- siderably in its composition. Snyder's "Chemistry of Dairying" quotes the follow- ing average analysis of twenty-five samples: Per cent. Water Fat Casein and albumen Milk sugar Ash 63 1 It will be seen that the total solids ^__^jt <^k amount to per cent.; that is, ^#9$^ cream is about two-thirds water and one-third solids. According to Snyder the fat in
. Biggle cow book;. Cow. [from old catalog]. Chapter XIV. Not merely gilt-edge, but solid gold all through; the only genuine gold bricks in the. world.—Tim. Cream is an article which varies con- siderably in its composition. Snyder's "Chemistry of Dairying" quotes the follow- ing average analysis of twenty-five samples: Per cent. Water Fat Casein and albumen Milk sugar Ash 63 1 It will be seen that the total solids ^__^jt <^k amount to per cent.; that is, ^#9$^ cream is about two-thirds water and one-third solids. According to Snyder the fat in cream varies all the way from 10 to 60 per cent., with an average of 20 or 25 per cent. The total solids of milk, it will be remembered, amount to about 12 or 13 per cent. Cream has the same ingredients as milk, but in different proportions; that ff is, none of the milk ingredients are wholly absent from cream. Butter is usually regarded as consist- ing of fat and fat only, but the chemist churning when a A ' •«. 11 4-U -11 A ' HARRIET WAS finds in it all the milk and cream mgre- A girl. dients, possibly excepting albumen. The following. 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 Biggle, Jacob. [from old catalog]. Philadelphia, W. Atkinson co.
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherphila, bookyear1898
