The Pamphlet Collection of Sir Robert Stout: Volume 68
Reports on the Relation of Dairy Produce of New Zealand to the English Market, Together with Practical Hints on Cheese-Making
Contents
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- Dairy Industry in New Zealand
- Butter-Making
- [introduction] p. 7
- Blending p. 9
- Importance of Ripeness in Cream p. 10
- Cream-Preserving p. 11
- Transport of Cream p. 12
- Butter-Factories
- Private Factories p. 15
- Factory and Creamery p. 17
- Refrigeration p. 21
- Factory, Creamery, or Blending-House p. 25
-
Condensed Milk p. 30
- [introduction] p. 30
- Norwegian Milk p. 32
- Milk-contract Stipulations p. 33
- Pig-feeding
- Butter-Making Competitions p. 34
- Skimmed or Separated Milk p. 36
- Cheese
- Cheddar p. 41
- Stilton p. 46
- Testimony of Cheesemakers p. 52
- Gorgonzola p. 58
- Opinions of Agents and Salesmen p. 60
- Education in Dairy-Work p. 70
- Improvement of Dairy-Cattle p. 75
-
The Leading British Dairy-Counties p. 77
- [introduction] p. 77
- Soils, Roots and Grasses p. 79
- Ensilage.—Maize p. 81
- Dry Foods p. 82
- Conclusion p. 85
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Continuation of Professor James Long's Report of 10th April, 1889 p. 87
- Quality of Butter as Determined by its Composition p. 87
- Comparative Analyses of Condensed Milk p. 90
- Rennet
- Dairy Conferences p. 94
- New Implements p. 95
- Experimenting-Stations p. 96
- Butter p. 98
- Condensed Milk
-
Practical Hints on Cheese-Making. — By Samuel Budgftt and Son, of Bristol, England; Also of London, Liverpool, New York, and Montreal p. 99
- [introduction] p. 99
- The Pasture
- Breed of Cattle p. 100
- Notes on Feeding p. 101
- The Milk
- Making p. 102
- The Rennet p. 103
- 2. Cutting The Curd p. 104
- Third Stage
- 4. Drawing the Whey p. 105
- 5. Grinding the Curd p. 106
- 6. Mixing the Salt
- Bandages
- 7. Hooping and Pressing p. 107
- Rind
- Curing
- Shipping
- Packages p. 108
- Government Publications for Sale
- List of Government Publications for Sale