Search Results

Dairying in the South.

Description: A guide to dairy farming for new farmers in the South, for the purpose of improving the quality of their products.
Date: 1905
Creator: United States. Department of Agriculture.
Item Type: Book
Partner: UNT Libraries Government Documents Department

Butter making on the farm.

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

Household tests for the detection of oleomargarine and renovated butter.

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.
Date: 1901
Creator: United States. Department of Agriculture.
Item Type: Book
Partner: UNT Libraries Government Documents Department

Souring of Milk and Other Changes in Milk Products

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.
Date: 1895
Creator: United States. Department of Agriculture.
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Milk fermentations and their relations to dairying.

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

Farm Butter Making

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.
Date: 1913
Creator: Keithley, J. R.
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Nostrums for Increasing the Yield of Butter

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.
Date: 1893
Creator: Wiley, Harvey Washington, 1844-1930
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Making Butter on the Farm

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

Making and storing farm butter for winter use.

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.
Date: 1927
Creator: White, William, 1884-
Item Type: Book
Partner: UNT Libraries Government Documents Department