Making and storing farm butter for winter use.

Making and storing farm butter for winter use.

Date: 1927
Creator: White, William, 1884-
Description: Describes methods for making and storing summer butter in ways that will enable its preservation and use throughout the late fall and winter months.
Contributing Partner: UNT Libraries Government Documents Department
Household tests for the detection of oleomargarine and renovated butter.

Household tests for the detection of oleomargarine and renovated butter.

Date: 1901
Creator: United States. Dept. of Agriculture.
Description: A consumer guide explaining the differences between "genuine" butter, margarine, and renovated butter. Provides instructions for tests which can be conducted at home to distinguish the three types of products.
Contributing Partner: UNT Libraries Government Documents Department
Butter making on the farm.

Butter making on the farm.

Date: 1897
Creator: United States. Dept. of Agriculture.
Description: Describes the steps used to make butter on the farm, including creaming, churning, coloring, salting, and working the butter.
Contributing Partner: UNT Libraries Government Documents Department
Farm Butter Making

Farm Butter Making

Date: 1913
Creator: Keithley, J. R.
Description: "Cleanliness and attention to details are the two prerequisites to the manufacture of good butter. The main defects in farm butter show these two prerequisites to be very frequently neglected. These defects are: (1) bad flavors, (2) lack of uniformity in color and salt, and (3) unsuitable packages and no uniformity in the style of the packages" -- p. 5. This report explores these defects in further detail and provides practical solutions to address these problems so as to produce butter of significantly higher quality.
Contributing Partner: UNT Libraries Government Documents Department
Souring of Milk and Other Changes in Milk Products

Souring of Milk and Other Changes in Milk Products

Date: 1895
Creator: United States. Dept. of Agriculture.
Description: Report discussing the fermentation of milk, types of bacteria found in milk, and the products of milk fermentation. Discussion contains practical instruction for the making of dairy products.
Contributing Partner: UNT Libraries Government Documents Department
Dairying in the South.

Dairying in the South.

Date: 1905
Creator: United States. Dept. of Agriculture.
Description: A guide to dairy farming for new farmers in the South, for the purpose of improving the quality of their products.
Contributing Partner: UNT Libraries Government Documents Department
Making Butter on the Farm

Making Butter on the Farm

Date: 1917
Creator: White, William
Description: This bulletin gives instructions for making butter to farmers. It discusses cream, the churning process, salt, packaging, equipment, and dairy houses.
Contributing Partner: UNT Libraries Government Documents Department
Nostrums for Increasing the Yield of Butter

Nostrums for Increasing the Yield of Butter

Date: 1893
Creator: Wiley, Harvey Washington, 1844-1930
Description: Report discussing methods for increasing the final product yield in the butter making process. Farmers are urged to avoid adding the compound popularly known as "black pepsin" to their butter since investigations have proved its supposed benefits are fraudulent. A new method for making butter which produces greater product yields is introduced.
Contributing Partner: UNT Libraries Government Documents Department
Milk fermentations and their relations to dairying.

Milk fermentations and their relations to dairying.

Date: 1892
Creator: United States. Dept. of Agriculture.
Description: Describes various processes by which milk is fermented. Includes discussions of butter-making and cheesemaking.
Contributing Partner: UNT Libraries Government Documents Department