Lait, fromage et beurre, un manuel pratique sur leurs propriétés et les processus de leur production . Nous sommes à l'heure actuelle, le choix dépend de la quantité de travail à faire. Quand itexceeds dairyer les capacités du et un ou deux occasionalhelpers à partir de la maison ou de la ferme, puis il est bien d'employer une steamand bon gardien. Il doit être une très grande ferme à makethat laitiers fourniture nécessaire. Les Produits Laitiers Cheddar.-Nous allons maintenant décrire un tel bâtiment aswe pourrait désirer que chaque fabricant de fromage cheddar devrait avoir, combinant les meilleures applications des règles qui précèdent, le comité

• Contributeur: The Reading Room / Alamy Banque D'Images
• ID de l’image: 2AKB6HK
• Taille du fichier: 7,2 MB (426,7 KB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 2166 x 1154 px | 36,7 x 19,5 cm | 14,4 x 7,7 inches | 150dpi

Informations supplémentaires

Cette image appartient au domaine public, ce qui signifie que le droit d’auteur a expiré ou que le titulaire du droit d’auteur a renoncé à ses droits. Les frais facturés par Alamy couvrent l’accès à la copie haute résolution de l’image.

Cette image peut avoir des imperfections car il s’agit d’une image historique ou de reportage.

Milk, cheese and butter, a practical handbook on their properties and the processes of their production . we are at present concerned, the choice depends on the quantity of work to be done. When itexceeds the capabilities of the dairyer and one or two occasionalhelpers from the house or the farm, then it is well to employ steamand a proper caretaker. It must be a very large farm dairy to makethat provision necessary. The Cheddar Dairy.—We will now describe such a building aswe could desire that every maker of Cheddar cheese should have, combining the best applications of the foregoing rules, eschewingeverything but proper construction, suitability to system, and econo-mical convenience, and capable of being built and furnished at areasonable cost. The dairy shown is designed to receive the milkof from fifty cows upwards, but it will he easy to reduce the pro-portions of the different rooms to meet lesser needs. The plans ofthe building are drawn to a scale of 16 feet to the inch, and the I 130 MILK, CHEESE, AND I.UTTEK. whole fabric is 35 feet in length by 20 feet in width on the outside.. Fig. 31.—Fak.m Cheese Dairy—Elevation. It is (Fig. 31) a north wing of the farm-house, from which it can be reached l^y the back door undershelter of the verandah. This isbetter than having a direct connec-tion with the farm kitchen. It isdivided (Fig. 32) into five apartments, —A being the hot-water room, B thefurnace-room and coal store, C themaking-room, D the whey and press-itej w— 1. -^1—ris room, and E the butter-making room.Ill m^^_jL.| 1^ Entering the first-named, which mea-^ sures 9 feet by 8 feet, we find a hot- water boiler i, so built as to haveits fire front within the next room B, so that the dust is shut out of thisroom, which may be kept as cleanand sweet as the making-room itself;the position of the flue (2), which con-nects with the chimneys in the southwall, is marked by the dotted lines..• hand-pump (3) supplies this boilerfrom a tank (4), of which m

Recherche dans la banque de photos par tags

• bookcentury1800
• bookdecade1890
• booksubjectdairyin
• bookyear1894