Butter Making Process Described by U S Agriculture Bulletin
Practical guide to small scale butter production detailing cream preparation heating to 145 degrees for 30 minutes cooling to 50 degrees for several hours churning at 52 degrees and stopping when granules resemble corn. Includes washing, salting, brining, packaging in 1 or 2 pound prints and best production months May or June.
MENTIONED IN THIS ARTICLE
U. S. Department of Agriculture
Notice to Owners Local Improvement District No 6
First annual installment for Local Improvement District No 6 due by May 20 1922 at the City Clerk office Leavenworth WA.
MENTIONED IN THIS ARTICLE
Leavenworth
Landscape Gardening Girls Embrace New Profession
At the State College of Washington extension work, Prof. A. M. Doerner notes women increasingly enter landscape gardening, with 28 students—about half women—pursuing a four year program. Advanced students like Dorothy Anderson lecture, while Mrs. Elizabeth Le Vesconte surveys and photographs parks for practical campus projects.
MENTIONED IN THIS ARTICLE
A. M. Doerner
State College of Washington
State
Dorothy Anderson
Colville
Elizabeth le Vesconte
Yakima
Extension Department
Zillah
Butter Storage and Brining Guidelines from Washington State College
A. H. Rishoi, dairy instructor at Washington State College, explains butter making and storage. He notes that butter from sweet or slightly sour cream keeps longer than butter from heavily soured cream and stresses careful handling from manufacture to packing.
MENTIONED IN THIS ARTICLE
A. H. Rishoi
State College of Washington
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