. 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-. Milwaukee, Wis. , The author

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911