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Agricultural and Horticultural Halls and Annexes
www.e-rara.ch International exhibition. 1876 official catalogue Agricultural and horticultural halls and annexes United States Centennial Commission Philadelphia, 1876 ETH-Bibliothek Zürich Shelf Mark: Rar 20263: 3-4 Persistent Link: http://dx.doi.org/10.3931/e-rara-78195 Spain. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement. -
The Newsletter of the North American Maple Syrup Council
Vol. 53, No. 1 February 2015 The Newsletter of the North American Maple Syrup Council February 2015 1 Greetings I hope this is the trend throughout the maple belt. I think this is at least from your partly due to the trend of consuming natural products, along with people’s President interest in producing their own food. It is now physically easier to make s a new year dawns we be- maple syrup than it used to be. The come aware of another sugar- widespread use of tubing, vacuum FOR HIGHER QUALITY STORAGE TANKS ing season drawing near. It • A complete range of stainless steel storage tanks. A systems, reverse osmosis machines, is my hope that a successful season • Made in house, using only first grade material. more effi cient evaporators, and other lies ahead for all sugarmakers. But, • Structural metal chosen according to tank size to satisfy the most demanding sugarmakers. technology appeals to these new pro- of course, we are at the mercy of the • Side reinforcement bars made to strengthen the sides when tank is full to the top (4 feet & bigger). ducers. It also appeals to us old timers weather and it can be very unpredict- * No spacer needed to connect to drain fitting (6’’clearance). as well. If I had to go back to buckets, • Extra structure to minimize support points. able. I am often asked to predict the fi ring with wood and no R/O I would • Customizable name on the front plate. type of season we might have and my not be able to tap as many trees. -
Recipes for the Preserving of Fruit, Vegetables, and Meat
PRESERVING OF FRUIT, VEGETABLES AND MEAT E. WAGNER RECIPES FOR THE PRESERVING OF FRUIT, VEGETABLES, AND MEAT RECIPES FOR THE PRESERVING OF FRUIT VEGETABLES, AND MEAT E. WAG-NEE TECHNICAL MANAGER OF THE PRESERVING AND MARMALADE DEPARTMENTS OF THE TRACHENBERG SUGAR BOILING WORKS TRANSLATED FROM THE GERMAN BY CHAS. SALTER WITH FOURTEEN ILLUSTRATIONS LONDON SCOTT, GREENWOOD & SON 8 BROADWAY, LUDGATE HILL, E.G. CANADA : THE COPP CLARK CO. LTD., TORONTO UNITED STATES : D. VAN NOSTRAND CO., NEW YORK 1908 [The sole right of Translation into English rests with Scott, Greenwood <k Son] \ 3 ." PREFACE IT has been long the desire of the author to bring out a larger useful work on the preserving industry in its present state, but the continued introduction of improvements in the last few years prevented an exhaustive report being drawn up. At present, however, we may be said to have reached a certain degree of stability, at least so far as the important matter of stoppers and closing devices is concerned. The author has therefore, on the basis of his practical experience of over thirty years' duration, endeavoured in the present work to provide instruction for both the beginner and the expert. The points dealt with comprise the recipes and instructions for preserving, and the necessary utensils and machinery, the work being divided into three parts : the first dealing with the preserving of fruit, the second with that of vegetables, and the third with preserved meat. V 380653 vi PREFACE In all recipes the weights have been given in order to minimise the chance of error, and also to enable beginners to work according to instruc- tions. -
Beverage Recipes Using California Native Plants
Beverage Recipes Using California Native Plants Picking and Preparing Leaves, Flowers and Fruits Be certain that you use only plants/plant parts known to be edible. Also, gather from clean plants which have not been sprayed with pesticides or herbicides. Gather healthy leaves (usually younger leaves best). The leaves of some plants are best just prior to flowering. Wash carefully with water & discard old, unhealthy leaves. Gather fully open (mature) flowers at mid-day (when flavors are likely to be best. Wash carefully with water and remove unhealthy flowers, insects, etc. Pick ripe, unblemished fruits & berries. Wash thoroughly in water, discarding any old, damaged fruits. Gently blot dry. Slice larger fruits (strawberries; large rosehips) into thin slices; smaller fruits and berries can be dried whole. Remove stones/seeds from stone fruits. Basic Recipe: Hot Tea from Fresh Leaves or Flowers Chop prepared leaves and place 2 Tbsp in tea infuser or tea bag. Or place whole leaves in the teacup. Pour boiling hot water over tea and let it brew for 2-5 minutes. Sweeten with sugar or honey if desired. Enjoy! Basic Recipe: Drying Leaves for Tea Gather leaves and wash as for fresh leaves. Blot dry. Dry leaves on warm setting (105-110º F) in a food dehydrator (usually takes 1-3 hours, depending on water content of leaves). Or, spread leaves on a baking sheet and dry in a warm (120º F or ‘warm’ setting) oven (usually takes 1-2 hours). Or, dry on baking sheet or screen, covered with net or cheesecloth, in a warm dry place (takes several days). -
Catalog 2020.Pdf
Copyright © 2020 - Happy Valley Ranch, Inc. 2020 Catalog Safe, Pure, Delicious Apple Cider From Your Own Yard Thank you for giving us the opportunity to present to you our famous Happy Valley Ranch Cider and Wine Presses. We have been building these presses for over 40 years and they have withstood the test of time. Don’t settle for a cheap knock-off that will be here today and gone tomorrow. Cider making is fun for the entire family. Sparkling, clear fresh pressed apple cider is delicious and very good for you. Some credit it with great therapeutic value but the taste alone convinces our family. When you compare the cost to store bought juices a great deal of money can be saved and you don’t have to worry about what chemicals and preservatives that might have been used. Cider making in America dates back as far as the Pilgrims in the 1600’s and our equipment is designed after the OLD FASHIONED presses used in that period. It is still the most efficient and easiest to operate press on the market today. Even a child can easily turn the Grinder Wheel. Your family and friends will enjoy getting together for an afternoon of old time cider making. This fruit harvest season get in on the fun and excitement of tasting fresh made apple cider. Please take our catalog and go through it page by page. You’ll see that our presses are built solid with heavy cast Iron and steel parts. The Acme threaded screw is 50% larger around than any other model and the heavy CAST IRON upper cross-arm with the treads turned into it is essential for strength and will last for years. -
Jams, Jellies & Marmalade
JAMS, JELLIES AND MARMALADE Introduction Collectively known as 'preserves', these products are finding an increased market in many countries, particularly in more affluent urban areas. However, it is important to note that before starting production of preserves, the size and requirements of the market must be carefully established. A surplus of fruit is not sufficient reason for starting project. The preservation principles of jam, jelly and marmalade production are quite complex, but in essence involve the correct combination of acidity, sugar level and pectin content. All three must be correct to obtain a satisfactory product. One important feature of preserves is the high acidity which prevents the growth of food poisoning bacteria and also helps maintain the colour and flavour for most fruits. However, some moulds and yeasts are able to grow at the high acidity and these can spoil the food. They are prevented by ensuring that the sugar content of the preserve is at least 68%. If for any reason the sugar content is lower (eg condensation of water on the surface of the jam during cooling) moulds will quickly spoil Figure 1: Testing whether the Jam has been the product. boiled enough. A food processing training course in Bangladesh. ©Sue Azam Ali/Practical Action Types of products Jams These are solid gels made from fruit pulp or juice, sugar and added pectin. They can be made from single fruits or a combination of fruits. The fruit content should be at least 40%. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added (based on UK legislation). -
1 11Th May 2020 V1
This ingredient list only covers food and drink sold in our UK shops. 11th May 2020 v1 1 We can’t guarantee any of our products are suitable for those with allergies due to a high rosk of cross contamination. Our vegan products are made to a vegan recipe but are not suitable for those with dairy and egg allergies. Please take care . Our kitchens are very busy places that handle allergens and that means we our food is suitable for those with allergies. We know that many of our customers would like to understand more about our food & drink, especially if they are avoiding specific ingredients. To make things easier, we’ve put together this of all the ingredients used in Pret’s food and drinks. Inside you’ll find all of the products sold in our shops, with ingredients listed for easy reference. If you have any trouble finding what you’re looking for, just in the shop – they’ll be more than happy to help. to check our ingredient guide regularly as recipes do change from time to time – the last thing we want is for anyone being caught out by a new take on an old favourite. We understand that no matter how detailed our guide is, there may be times when it can’t answer the questions you may have. If you need to know more, please do at www.pret.co.uk or contact our Customer Service Team on 0345 450 0222. This ingredient list only covers food and drink sold in our UK shops. -
Agribusiness Handbook Fruit and Vegetable Processing Processing Vegetable Fruit And
agribusiness handbook FruitVegetable and Processing Agribusiness Handbook Fruit and Vegetable Processing Please address comments and enquiries to: Investment Centre Division Food and Agriculture Organization of the United Nations (FAO) E-mail: [email protected] agribusiness handbook Fruit and Vegetable Processing This handbook is part of a series of agribusiness manuals prepared by the FAO Investment Centre Division, in collaboration with FAO’s Rural Infrastructure and Agro-Industries Division. It was prepared for the EBRD Agribusiness team, under the FAO/EBRD programme of cooperation. The production of the manuals was financed by FAO and by the EBRD multidonor Early Transition Countries Fund and the Western Balkans Fund. The purpose of this handbook is to help agribusiness bankers and potential investors in the Early Transition countries (ETCs) and the Western Balkan countries (WBCs) to acquire basic knowledge about the technical features of fruit and vegetable processing and to become acquainted with Alberto Pedro Di Santo Design and page layout recent economic trends in the sector around the world, with a special focus on the ETCs and the WBCs. This volume was prepared by Olivier van Lieshout, Agribusiness Expert, and reviewed by Emmanuel Hidier, FAO Senior Economist, as well as by members of the EBRD Agribusiness team. Electronic copies can be downloaded from www.eastagri.org, where a database of agribusiness companies, including fruit and vegetable processing companies that operate in the ETCs and the WBCs, is also available. Please send comments and suggestions for a future edition of the manual to [email protected]. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
(12) United States Patent (10) Patent N0.2 US 8,673,825 B2 Rayborn, Sr
US008673825B2 (12) United States Patent (10) Patent N0.2 US 8,673,825 B2 Rayborn, Sr. et a]. (45) Date of Patent: *Mar. 18, 2014 (54) DRILLING FLUID ADDITIVE WITH LOW (58) Field of Classi?cation Search FREEZING POINT None See application ?le for complete search history. (75) Inventors: Jerry Rayborn, Sr., Franklinton, LA (US); Dan M. DeLaRosa, Coral Springs, (56) References Cited FL (Us) US. PATENT DOCUMENTS (73) Assignee: Mudmasters Group, LLC, NeW 2,771,138 A “H956 Beeson Or1eanS,LA (Us) 3,960,832 A 6/1976 Kang 3,979,303 A 9/1976 Kang ( * ) Notice: Subject to any disclaimer, the term of this 4,186,025 A 1/1980 Kang patent is extended or adjusted under 35 2 1?; 80X , , 9X USC' 1540’) by 0 days' 4,375,512 A 3/1983 Rickman This patent is subject to a terminal dis- 4,393,089 A 7/1983 COX laimer 4,456,714 A 6/1984 COX C ' 4,464,410 A 8/1984 COX 4,468,334 A 8/1984 COX (21) Appl.No.: 13/507,065 4,483,782 A 11/1984 Cox 4,483,848 A 11/1984 COX (22) Filed: Jun. 1, 2012 4,506,044 A 3/1985 CoX 5,106,517 A * 4/1992 Sheu et a1. .................. .. 507/110 . 5,110,484 A 5/1992 Shou (65) Prior Publication Data 5,330,005 A 7/l994 Card Us 2012/0289435 A1 Nov. 15,2012 5439055 A 8/1995 Card 5,501,275 A 3/1996 Card _ _ 5,882,713 A 3/1999 Eskins Related US. -
MAKING JAM Making Pineapple Jam Tho18i
OCCUPATIONAL SKILLS DEVELOPMENT SHORT COURSE For Papua New Guinea Non-Formal Sector MAKING JAM Making Pineapple Jam THO18i RATIONALE This short course was developed for the trainer in response to the demand from various communities in Jam making. An abundance of locally grown pineapples has let to low market value, and increase spoilage of fresh pineapples, this short course was developed to enable participants to make pineapple jam at home or in their communities for their own consumption, or for sale at local markets. p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU) NOT FOR SALE Making pineapple jam TABLE OF CONTENT CONTENTS PAGES Course Outline 2 Competency Profile 3 • Making pineapple jam Curriculum Guide 4 Overview of learning outcomes 5 Training and Assessment Guide 5 - 7 • Appendix 1: • Appendix 2: • Appendix 3: • Appendix 4: • Appendix 5: • Appendix 6: • Appendix 7: Instructional Notes 7 - 9 • Appendix 8: Attachments 9 - 10 • Ingredients and equipment • Jam making hits • Sterilisation • Testing jam Important things to consider 10 Safety precaution 10 Kitchen hygiene 11 Glossary 11 Acknowledgement 12 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 1 Making pineapple jam COURSE OUTLINE : Making pineapple jam Program: TOURISM AND HOSPITALITY Course: MAKING JAM Module code: TH018i Module name: Making Pineapple Jam Module1: Making Pineapple Jam Module 2: Making Mango Jam Module 3: Making Pawpaw Jam Module 4: Making Guava-Pawpaw Jam Module 5: Making Banana Jam 2 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Making pineapple jam COMPETENCY PROFILE : Making pineapple jam Duty Task A. -
Play It Safe: Changes and Substitutions to Approved Home
Play it Safe: Changes and Substitutions to Approved Home Food Processing Recipes The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that you can make to approved recipes that will keep your home preserved food safe to eat. Canning Fruits Sugar is added to canned fruits help preserve color, help firm texture, and for flavor. Choose a light fruit juice such as white grape juice for canning if you wish to reduce sugar in home- canned fruit. You may safely eliminate sugar altogether when canning fruits at home, if you prefer. However, fruit canned in water is generally considered unappealing, and will spoil more quickly once opened. There are no tested recipes for using sugar substitutes such as Sucralose in home canning. Refer to the manufacturer for directions for home canning using a sugar substitute. Canning Meat Meat is low in acid and must be canned in a pressure canner. You may add a small amount of seasoning, onions, or garlic when home-canning meat using an approved recipe without changing the processing time. Canned meat products must never be thickened with flour or cornstarch; rice, pasta or barley must never be added; and fat must not be added – any of these changes can result in an unsafe product. Only add meat when called for in a tested recipe. -
Banquet Menu
BANQUET MENU BREAKFAST Holiday Inn Continental $15 American Breakfast $20 Fresh Seasonal Whole Fruit Sliced Fruit and Berries Sliced Fruit and Berries Bakery Basket of Croissants and Danish Assorted Greek Yogurts, Housemade Granola with Sundried Fruit & Brown Sugar Assorted Greek Yogurts, Housemaid Granola with Dry Cereal, Milk, Skim Milk and 2% Sundried Fruit & Brown Sugar Assorted Jumbo Muffins Bakery Basket of Croissants and Danish Farm Fresh Eggs with Chives Assorted Jumbo Muffins Applewood Smoked Bacon and Country Sausage Whipped Butter, Local Jams and Preserves Breakfast Potatoes with Caramelized Onions and Blistered Peppers Fresh Assorted Juices Fresh Assorted Juices Freshly Brewed Coffee and Decaffeinated Coffee Freshly Brewed Coffee and Decaffeinated Coffee Assorted Tea Assorted Tea Breakfast Enhancements $18 European Continental Smoked Atlantic Salmon, Mini Bagels, Whipped Cream Cheese, Sliced Fruit and Berries Traditional Accompaniments $10 Assorted Greek Yogurts, Housemaid Granola with Steel Cut Oatmeal, Brown Sugar, Sundried Fruits $4 Sundried Fruit & Brown Sugar Sausage, Egg and Vermont Cheddar English Muffin Breakfast Sandwich $8 Cheese and Imported Charcuterie Display, Quick Pickles & Whole Grain Mustard Fruit Smoothies $6 Assorted Danish and Croissants Egg White Frittata, Crimini Mushrooms, Aged Swiss, Scallions, Whipped Butter, Local Jams, and Preserves Roasted Tomato Pesto $7 Boiled Cage Free Hen Eggs Greek Yogurts $5 Assorted Petite Quiche Fresh Assorted Juices Freshly Brewed Coffee and Decaffeinated Coffee Assorted