Creamery Butter-making - John Michels - Bog

This book is a practical guide to butter making in creameries. It covers the basics of cream separation, cream ripening, and churning. It also includes information on packaging and storing butter. Written in the early 20th century, it is a valuable historical resource for dairy farmers and food historians.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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