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Butter Making Methods and Trade Proposals in 1845 England
The article reports on Professor Frail’s experiments from the Highland and Agricultural Society, detailing methods to improve butter yield and quality. It covers water addition, cream scalding, churning with slightly acidic milk, and washing to reduce uncombined proteins, plus salt choices. It also contains a long list of imported goods and proposed duties reversing customs charges, with schedules effective from 1845, and notes on excise changes and bounties for sugar exports.
MENTIONED IN THIS ARTICLE
United States of America
Frail
Highland and Agricultural Society
Peter Young
United Kingdom
Alcali