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Advertising : 54 words{No abstract available}
Advertising : 56 wordsI One of the defects against which the butter-making must maintain con-stant vigilance is "cloudiness" or "cloudy brine." It is a condition ...
Article : 144 words{No abstract available}
Advertising : 938 words{No abstract available}
Advertising : 256 wordsThe importance to this State of our natural pastures, and the necessity of something being done to determine what are the best and most drought ...
Article : 290 wordsThe officer named above concludes his article with a request for the co-operation of farmers, graziers, and dairymen. He asks as many as ...
Article : 274 wordsThe "cloudiness" is caused by one or more of the following errors in manufacture :—(I) High temperature of the cream or wash-water during ...
Article : 100 wordsThere is no factor responsible for so much trouble in butter manufacture as the churning of cream at high temperatures—that is, any temperature ...
Article : 330 wordsThe Rev. Robert Francis Lynes, formerly curate of Fleet, near Welmouth, who died iu March, aged seventy-six, leaving estate of the gross value of ...
Article : 182 wordsSome of the factors which go to make a good grass are palatability, succulence, drought-resisting qualities, perennial habit, and free-seeding ...
Article : 167 wordsMuch of the good done by the adoption of correct churning temperature is seriously reduced by the use of a high-temperature wash-water, which ...
Article : 225 wordsAt an inquest on the body of Mrs. Frances Mead, aged ninety-six, who died from senile decay and a fall in Hackney Workhouse, her son said that ...
Article : 118 wordsThe determination of the best grasses for various parts of the State requires observation first; but when that is settled the surest way of preserving ...
Article : 174 words{No abstract available}
Advertising : 87 wordsThere is no reason to stick closely to one or two varieties in laying down a paddock of native grasses. "There may be seen on uncultivated land" in ...
Article : 167 words"Cloudy brine," as already pointed out, affects the flavour, texture, and condition points of a butter. It imparts a stalish and sometimes oily, dull ...
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National Advocate (Bathurst, NSW : 1889 - 1954), Tue 9 Jul 1912, Page 1
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