. Creamery butter-making. Butter. 238 CREAMERY BUTTER MAKING Too rich a cream must be avoided, however, since this sticks too much to the cream vessels; 40% is about the right Fig. 60. —A cross section of ice 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 Michels, John, 1875- [from old catalog]. Raleigh, N. C. , The author

---

Size: 1475px × 1693px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: ., bookcentury1900, bookdecade1900, booksubjectbutter, bookyear1909