Portland Daily Press: April 30,1887

Total Page:16

File Type:pdf, Size:1020Kb

Portland Daily Press: April 30,1887 PORTLAND ESTABLISHED JUNE 24. PRESS. 23, 1862-VOL. PORTLAND, SATURDAY MORNING, APRIL 30, 1887—WHH SUPPLEMENT. PRICE THREE CENTS. it Ει run. rJlESS, rising waters. both sides oi the river are well and Published every day *▼· excepted) by the protected RAILROAD PLANS. lutlon are to be should be thought of, the component PORTLAND PUBL*. thought safe. foreign. At COMPANY, oi th& United would not be Its meeting two new AT Kingdom Thursday evening 97 KXCHAKQH TLAKD, Ml. Reports of a Freshet In All Parts The Mohawk 8art*t»for a federal a members were initiated. 8TMUw>°0<jt Overflow. The Roads In the Great Boston union. That requires As soon ».s the TittMH Eight Dollars a Yen. To A group of and weather will and mall gab of Maine. Canajoharie, Ν. equally powerful States, by Mr. Cladstono Visits the permit th· woods are In a sert be rr Seven Dollars a Year, U paid In Y., April 29.—Heavy Maine System. »uch Wild West suitable condition to advance rains last night sent the confederation you would have Ireland, walk through, the Tem- Katkh ok Mohawk river far Scotland Show. will a advertisinq—One Inch ol space over its banks. and Wales in a cabal against Eng- ple go upon picnic, luviting the length of column, or twelve Several canal aqueducts land. of Torsey Unes nonparty The Saco and the Mohawk Temple Allen's Comer, Deering, to constitutes a "square." Other Rivers the along valley were carried away, Ceneral Talks with them. Join and the of Manager Furber About Professor Smith advised his hearers to They will elect offleers for the $1.60 per square, dally, first week ; 75 eents opening the canal will consequent- The week three per Highest for Years. be against the tone and tendency of the Release of 8chnaebeles Ordered ensuing quarter Thursday Sth. after; Insertions or $1.00, con- ly delayed. Proposed Improvements on evening. May other day less, Ïiardmerican yress which was not »e impartial At a meeting of the cnnference tinuing every after first week, 60 cents. by Bismarck. from committee Half square, three insertions The Freshet in New the Road. •»lthe liberal press in lie the various lodges In the or less, 76 cents; Fears that Hampshire. the Europe. regarded city and vicin- one week, $ 1.00 ; 60 cents per week after. Many Logs Will be Swept outlook for the British nation as not ity, held with Mystic Lodge last Special Notices, Contoocook, Ν. April 29.—The river Thursday one-third additional. to H., very bright. People begin to talk of terrible A Skirmish Between Arabs and evening, reports were made the Under liead ol Sea. Is rising and its banks in con- A a by various "Amubkhknts" and "Auction overflowing Large and Commodious thines inasmuch as nation had sub-committee* chosen to Hal»," $2.00 per sequence of the storm. Station the TSngllsh attend to the square per week /three Inser- There is yet much slldden Force of Egyptians. matter of the tions or less, $1.60. snow in be Built. unconsciously toward democracy enlisting other the forests, and a freshet can hard- Soon to without organizations, in the temperance [Special to the Press.] be revising her constitution and with movement to consoll- THE ly avoided if the storm continues. The no | date efforts to advance the MAIKE STATE Sanford, April 29.—The mills safeguards. Political wisdom seems at a cause, and more PRESS, Mousam river stopped to-day. low ebb and Loxdon, April 29.—In the House of Com- effectually do the needed Published has been 28.—In to the the traditional good sense of work. The re- every Thursday Morning, at $2.60 rising rapidly since early Bostos, April regard re- the mons, ports were interesting and year ; If paid In morning. English people can only be looked to for Thursday night, the motion offered on showed the other advance, $2.00 a year, One oi the on ported lease of the Boston Λ Lowell railroad organizations to be In favor a Advertisements Inserted In bridges the back road to MAINE METHODISTS. guiding the ship of state through the pres- the 2Uth Robert T. of the plan. The the ''Haine State to the ent crisis. by Held, Liberal member committee will hold Its next Pkbb9" (which has a circulation In Springvale has been carried Beaton & Maine, General meeting with of large every away. Manager for Dumfries, that the House Mission part the 8tate) for $1.00 per for first In Furber declined to Lodge Thursday, evening. 12th. and square Biddxford, April 29.—The at of the Boston & Maine said it is true May sertlon, 60 cents per square for each subse- alarming ap- Proceedings the Annual Confer- AN IMPROMPTU 'ACT proceed with any measure directed quent Insertion. pearance of the Saco that the directors of both roads had against today indicates the ence at Watervllle. reached the tenants THE STATE. Address most an combining for relief until the all communications to disastrous freshet we have had for agreement an the terms of the lease. In Introduced in a Philadelphia Play· full measure for their relief from excessive PORTLAND PUBLISHING CO. years and even if the water regard to the roads, Mr. Furber rents was PENOBSCOT COCICTY. ' should not at- [Special to the Press.] connecting presented in I'arllament, was re- tain a said the houee-The Audience and the Po- There is greater height than at present, which Watkbville, 29.—The conference Passumpsic railroad is leased to th· jected by a vote of 341 to 240, The Liberal a good prospect of a grand cele- April lice Take the Unionists voted with bration of 4th MAINE. Is by no means a Boston A if the Leading Part·. the minority July and Oth in A probable, large amount of opened at 8 o'clock. an of devo- Lowell, and lease is assign- against llangor. After hour the ^government and 19 Liberal firemen's muster on a damage will be tion able it will be to the Unionists grand scale Is one ol done. When the ice went took up the isth "Who Re- transferred Boston & were absent and not paired. The the prominent features Th· Order of Red question, Philadelphia, 2».—In the second motion suggested. Men. out of the river fears of a main on Maine. The lease of the Northern April that the House flood this spring Trial?" W. E. Morse was exam- railroad act cf the go isto committee on the HOMEKSF.T OOL'XTT. [8oeclal to the Press.] were has been play, "McSwiggin's Parliament," crimes bill was then somewhat allayed, but the more know- ined and his relation agreed upon provided the Leglsla adopted. There continued. supposed to is talk of erecting a monument to Auburn, April 29.-About twenty-five of ing ones, ture of New will represent a session of parlia- Bkklin, April 29.—Prince Bismarck has Oen. recognizing the fact that there was Took up the 3rd question, "Who are Con- Hampshire authorize it. ment in Urant at Skowhegan. Soldiers and cit- the great sachems of the New a The Ireland, at McCall's Opera House Informed M. Herbette, the French ambassa- izens Hampshire great depth of snow the tinued on Trial?" Boston, Concord & Montreal Is leased express themselves as to con- POWDER along river to the Daniel P. Ford was ex- last an dor, that he will submit for wilting United Order ol Red Men were night, objectionable was the Emperor's tribute received in north of us, have had amined and to the Boston & but the song sung liberally provided Ithe statue be grave apprehensions continued on trial, so also was Lowell, stockholders by one of the signature an order for theJielease of Schnae- erected on the Pure. Auburn this afternoon by prominent of have company,iwhen a general hiss- bele. pretty green belonging to the Absolutely citizens just such a rain storm as set in Abel E. Purlin. applied to the courts to have the lease It Is (understood that in the event of Baptist parish and who are yesterday, ing was set In front of the church. Tbls interested in the formation of a and have declared up by the audience, who were his liberation by the the French powder never ranee. A marvel of been looking for the result that Took up the 20th invalid. The Nashua & Lowell is Germans, TORK COL'NTT. aud purity branch order question, "Were the mostly will •treugtb wholesoBienees. More economical in this A has leased Irishmen. While thii was on, discharge Schnaebele from than the county. meeting for been brought about. The storm extends Characters of All the Preachers to the Beston Λ Lowell, but the lease going ie office of Messrs. C. A. and ordinary kind*, and can not be sold In the of Examined?" Special Officer Sovemmentcommissary. Wm. Bodwell propose purpose organization was held in Odd far is not O'Dennell of the theatre, to erect a competition with the multitude ol low abort towards the north and every stream Ithat Augusta District, A. W. assignable without the consent ef the 29.—A large business block on Washing- alum teat, Fellows' Hall. Pottle, presiding one of the men who Cairo, April skirmish has taken ton weight. or phosphate powders. Sold in feeds the Nashua & |was hissing, at street, Sanford, A portion of rant. only Saco has become is elder, represented the Lowell. The Boston & Maine he man place Darrass, between a of Arabs shortly. Kutal BxKUiO PoWDUt 106 swollen, pour- district as in a pros- Ψ-abbed hit the officer In the and then body the building will be Ν.
Recommended publications
  • Buttermaking on the Farm
    O F E S O D AIR" CHIEF F IC R F THE AND COLD STORAGE ' mm s n . A UDDICK s J . R Co i io er . , ' ’ v r r . J N L N hi f o f i rke t n d . I EI O C e D s D a "a s a l Sto . S G C . , i i ion y o d age F - v o f a P . Chief , Di isi n o D iry roduce C v s n r R esea rc h hief , Di i io of Dai y En fo rc em en t In Charge , of Dairy La ws . I C . n harge , Milk Utilization Service S n r a r P u e ra d H H C G . OS J . I e io D i y rod c er T . PRINC IP AL SERVICES ASSIG NED TO THE STORAG E BR ANCH ( 1 ) Grading of D a iry Prod uc e ; ( 2 ) Scien tific R esea r ch i n ’ Study of World s Co n ditions in Dairying ; (4) C orr espondence a l l M atte rs relating to D a iry ing ; ( 5 ) In specti on of Perish a b Can adia n a n d United Kin gdom Po rts ; (6 ) R efrigera to r Ca r D airy Ma rket Intelligence ; (8) Pr omoting Uniformity in 5- n B d ee t "h b on ( 9 ) Ji1 d gi g utter an Ch se a E i iti s ; (10) Cold Storag e Ac t a nd Creamery C ol d Stora ge B onuses ; ” D a i L s a n d ( 1 2 the on an d Its Pr ry aw , ) Utilizati of Milk a Dairy butter as defined by The D iry Industry Act , is butter t a m ade from the milk of less h n fifty cows .
    [Show full text]
  • ABC Butter Making, by Burch 30 Harris' Cheese and Butter Maker's Hand Book 1 50 the Jersey, Alderney Aud Ouernsey Cow 1 75 Feeding Animals
    ABC BUTTER MAKING Hand-Book for the Beginner. BY F. S. BUI^CH, Editok of The Dairy World. CHICAGO : C. S. BuRCH Publishing Company. 1888. 6S9 Entered according- lo Act of Congress, in the year 1888, by F. S. BURCH, In the Office of the Librarian of Congress, at ^Vashington, D. C. CONTENTS. Page MlIiKING 17 Washing the Udder—The Slow Milker — The Jerky Milker—Best Time to Milk- Kicking Cows—Feeding during the Milking — Loud Talking — Milking Tubes — The Stool—The Pail. Cake of Milk 23 Animal Heat — Milk as an Absorbant — Stable Odors—Cooling—Keeping in Pantry or Cellar—Deep Setting—Temperature of the Water—To Raise Cream Quickly—When to Skim. The Milk Room 27 To have well Ventilated—Controlling the Temperature—Pure Air —Management of Cream—Stirring the Cream—Proper Tem- perature at which to keep Cream—Ripen- ing Cream—Straining Cream—Cream in Winter. Butter Color • • • 30 Rich Orange Color — White butter —The — X CONTENTS. Page Juice of Carrots—The Use of Annato—Com- mercial Colors—Beginners generally use too much. Churning 32 The Patent Lightning Churn—Churning too Quickly—The amount of time to prop- erly do the Work—Churning Cream at 60 degrees—Winter Churning — Starting the Churn at a Slow Movement—The Churn with a Dasher—Stopping at the proper time —Granular Butter—Draining off the Butter- milk—Washing in the Churn—To have the . Churn sufficiently Large—Churning whole Milk—The Best Churn for the Dairy. WOEKING THE BuTTEE 38 The Right Temperature—To get the Butter- milk all out—Half Worked Butter—Over- working—Use of the Lever—Working in the Salt—Rule for Salting—Butter Salting Scales.
    [Show full text]
  • IS 253 (1985): Edible Common Salt [FAD 8: Food Additives]
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 253 (1985): edible common salt [FAD 8: Food Additives] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” xxxx 2009 IS : 253 - 1985 Indian Standard SPECIFICATION FOR EDIBLE COMMON SALT ( Third Revision) Acids, Alkalis and Halides Sectional Committee, CDC 56 Chairman Refiresen t ing PROF M. M. TAQUI KHA~V Central Salt and Marine Chemicals Research Institute ( CSIR ), Bhavnagar Members DR G. D. BHAT ( Alt#matc to Prof M. M. Taqui Khan ) SHRI B. K. ANAND Punjab National Fertilizers and Chemicals Ltd, Chandigarh SHRI R.
    [Show full text]
  • Minnesota Rules 1989
    MINNESOTA RULES 1989 1147 FOOD DEFINITIONS AND STANDARDS CHAPTER 1555 DEPARTMENT OF AGRICULTURE FOOD DEFINITIONS AND STANDARDS ORGANIC FOOD 1555.0320 OPTIONAL BLEACHING 1555.0005 DEFINITIONS. INGREDIENTS. 1555.0006 ORGANIC FOOD REQUIREMENTS. 1555.0330 LABEL STATEMENT OF 1555.0007 EXCEPTIONS. OPTIONAL INGREDIENTS. 1555.0008 TREATED SEED. TRANSPLANTS 1555.0340 DETERMINATION OF ASH. AND PROPAGATING PARTS. PROTEIN, AND MOISTURE. 1555.0009 RECORDS. 1555.0350 ENRICHED FLOUR. 1555.0010 INSPECTION AUTHORITY. 1555.0360 BROMATED FLOUR. 1555.0011 CERTIFICATION OR 1555.0370 ENRICHED BROMATED FLOUR. VERIFICATION. 1555.0380 DURUM FLOUR. 1555.0012 PROHIBITIONS. 1555.0390 SELF-RISING FLOUR. SELF- 1555.0013 EFFECTIVE DATES. RISING WHITE FLOUR, SELF- CACAO PRODUCTS RISING WHEAT FLOUR. 1555.0020 CACAO NIBS, COCOA NIBS, I 555.0400 OPTIONAL BLEACHING CRACKED COCOA. INGREDIENTS LABELING. 1555.0030 OPTIONAL ALKALI 1555.0410 METHOD. INGREDIENTS. 1555.0420 ENRICHED SELF-RISING FLOUR. 1555.0040 CHOCOLATE LIQUOR. 1555.0430 PHOSPHATED FLOUR, CHOCOLATE, BAKING PHOSPHATED WHITE FLOUR. CHOCOLATE, BITTER CHOCOLATE, COOKING PHOSPHATED WHEAT FLOUR. 1555.0440 CHOCOLATE, CHOCOLATE WHOLE WHEAT FLOUR. COATING, BITTER CHOCOLATE GRAHAM FLOUR, ENTIRE COATING. WHEAT FLOUR. 1555.0050 OPTIONAL INGREDIENTS. 1555.0450 LABEL STATEMENT OF 1555.0060 LABEL STATEMENT OF OPTIONAL BLEACHING OPTIONAL INGREDIENTS. INGREDIENT. 1555.0070 OPTIONAL ALKALI INGREDIENT. 1555.0460 DETERMINATION OF MOISTURE. 1555.0080 BREAKFAST COCOA. HIGH FAT 1555.0470 METHOD. COCOA. 1555.0480 BROMATED WHOLE WHEAT 1555.0090 OPTIONAL INGREDIENTS. FLOUR. 1555.0100 LABEL STATEMENT OF 1555.0490 WHOLE DURUM WHEAT FLOUR. OPTIONAL INGREDIENTS. 1555.0500 CRUSHED WHEAT, COARSE 1555.0110 OPTIONAL ALKALI INGREDIENT. GROUND WHEAT. 1555.0120 COCOA, MEDIUM FAT COCOA. 1555.0510 CRACKED WHEAT. 1555.0130 LOW-FAT COCOA.
    [Show full text]
  • 1953 Chapter 97
    1707 DAIRY, FOODS AND DRUGS 97.02 CHAPTER 97. DAIRY, FOODS AND DRUGS. 97.01 Foods and drugs; definitions. 97.40 Insanitary by-products; sale, prohib­ 97.02 Food products; definitions; standards. ited. 97.022 Regulations. 97.41 Butter and cheese manufacturers; ac- 97.023 Lobbying on food regulations. counts accessible. 97.025 Imitation ice cream or ices. 97.42 Oleomargarine regulations. 97.03 Buttermaker and cheesemaker li- 97.43 Butter; grading; label. cense. 97.44 Notice of sale of imitation butter. 97.035 Limburger cheese; improving quality. 97.45 Renovated butter. 97.04 Dairy plants and receiving stations. 97.46 Frauds; substitute for butter; adver­ 97.045 Milk pasteurization; licensing of milk ti 8ement. dealers. 97.47 Imitation dairy products in public in- 97.05 Coun tel' freezers licensed. stitutions. 97.06 Food processor's license. 97.48 High moisture and low fat cheese. 97.08 Special dairy and food inspectors. 97.49 Excess moisture cheese. 97.09 Regulation of soda water business. 97.50 Cheese food compounds. 97.10 Bakery license. 97.51 Cheese boxes must be clean. 97.11 Confectionary license. 97.52 Fraud in labeling cheese. 97.12 Bakery and confectionary license re­ 97.53 Adulteration of meats. quirements. 97.54 Sausage; sausage mixture. 97.25 Drugs and foods; adulteration. 97.55 Meat from dead or diseased animals. 9J .26 Foods; manufacture; sale; sanitary 97.555 Labeling of horsemeat. regulations. 97.56 Kosher meat. 97.27 Sale of certain foods regulated and 97.57 Buckwheat flour compound. restricted. 97.59 Impure ice. 97.275 Sale of rosefish.
    [Show full text]
  • 1. Introduction: Salt, Sodium Chloride, Has Probably Been with Us from The
    1. Introduction: Salt, sodium chloride, has probably been with us from the beginnings of geologic time, and has been necessary directly or indirectly through all stages of evolution of living things. The first oceans undoubtedly contained traces of salt, and our unicellular ancestors first appeared and thrived in this salty marine environment. In the process of evolution, these unicellular ancestors became multi-cellular, and some left their salty marine environment but still required salt. Our herbivorous ancestors used salt licks, and our carnivorous ones obtained their salt form the flesh and blood of their prey. This demand is necessity of/or all living for things for salt in one form or another continues today.Our bodies contain relatively large quantities of salt, as we may infer from the taste of “blood, sweat, and tears.”(Dalf.w.Knutmann, 1971) Salt, NaCl, is a chemical compound made of sodium and chloride which has been exceptionally important to humans for thousands of years, because it is one of the substances upon which all of life evolved to depend. Humans, like all life, need a supply of salt in order to simply survive. Salt's ability to preserve food was a foundation of civilization. It helped to eliminate the dependence on the seasonal availability of food and it allowed travel over long distances. However, salt was difficult to obtain, and so it was a highly valued trade item to the point of being considered a form of currency by certain peoples. Many salt roads, such as via salaria in Italy, had been established by the Bronze Age.
    [Show full text]
  • Key Codes on the Table More on Methodology Where Did They
    Where did they go? Three companies depart the list this year, having been ac- quired early enough in 2007 to not be listed. Alto Dairy was Key Codes on the Table purchased last year by Saputo, Cass Clay was acquired at in 2007 by Associated Milk Producers, and Crystal Cream and C=Cooperative Pu=Public company Pr=Private company Butter was bought out early last year by HP Hood. Joining the P=Parent company S=Subsidiary T= Tie in rank list for the first time are BelGioso Cheese (No. 75), Ellsworth Creamery (84) and Roth Kase USA (96) all from Wisconsin. Next year Winn-Dixie will come off the list, having divested its dairy processing capabilities (some of it recently to Southeast More on Methodology Milk Inc.). Supervalu tells a similar story, with the final plant of While sales figures represent the most recently completed fiscal the former Richfood Dairy having been sold to Dean Foods year, company descriptions, facilities descriptions and person- this year. Finally, Wilcox Dairy of Roy, Wash., has given up the nel reflect recent changed where possible. Some entries will dairy business for eggs, and its listing will be gone next year. include an explanation of recent changes. U.S. & Canadian Index (No. in parentheses is last year’s rank) A Foster Farms Dairy ....................................... 50 (48) P Agri-Mark Inc. .............................................. 29 (29) Friendly Ice Cream Corp. ...............................55 (56) Parmalat Canada .........................................12 (13) Agropur Cooperative .........................................6 (9) G Perry’s Ice Cream ........................................ 97 (97) Anderson Erickson Dairy Co. ......................... 66 (71) Glanbia Foods Inc. ........................................ 23 (32) Plains Dairy Products ....................................95 (99) Associated Milk Producers Inc.
    [Show full text]
  • Meats and Fish
    ewteeetia9 Meats and Fish A. W. Oliver DATE. E. W. Harvey OF OUT IS information: PUBLICATIONcurrent mostFederal Cooperative Extension Service THIS Oregon State College For Corvallis Extension Bulletinhttp://extension.oregonstate.edu/catalog 731 December 1952 Cooperative Extension work in Agriculture and Home Economics, F. E. Price. director. Oregon State College and the United States Department of Agriculture cooperating. Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914. DATE. OF OUT IS information: PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog NOTE: This bulletin is revised from and is to supersede Extension Bulletin 600, now out of print. 0#0teeffidief Meats and Fish By A. W. OLIVER, Associate Professor of Animal Husbandry, and E. W. HARVEY, Associate Food Technologist MEATS AND FISH are preserved mainly by salt. CURED\--) Other ingredients are added in some curing methods to give certain qualities to the products. Most cured meat and fish is smoked to aid in preserving and to add flavor. Two methods of curing are dry curing and brining. BriningDATE. is also called pickling. When sugar is added, the process is called dry sugar cure, or sweet pickling. Sweet pickling gives a moreuniform cure but can not be done at a temperature above OF40° F. Thedry sugar cure can be done at a temperature 400 to 45°F. The dry cure requires slightly less time in the cure but there is very little difference in the cured meat as to keeping time and other qualities. The method of curing beef is usually spokenOUT of as corning.
    [Show full text]
  • Smoking Fish at Home
    FNH-00325 UNIVERSITY OF ALASKA FAIRBANKS UNIVERSITY OF ALASKA FAIRBANKS Smoking Fish at Home Introduction much more easily than lean fish. Low-fat fish, such Producing high quality home-smoked fish is a as grayling and halibut, absorb salt quickly, and it is popular recreational activity and a point of pride easy to get the flesh too salty. for many Alaskans. In earlier times, smoking was Only high-quality fresh or frozen fish should be a form of food preservation; large amounts of salt used for smoking. Using poor-quality, freezer- and long smoking times were used to help pre- burned fish will produce a poor smoked product. serve the fish. Now fish is smoked more for flavor Smoking will not hide poor quality; it will call at- and appearance. Today’s lightly salted and smoked tention to the problem. fish is not a preserved product; the amounts of salt and smoke used are NOT sufficient to prevent When preparing fish for smoking, it is important to bacterial spoilage. Most food poisoning bacteria keep the preparation area clean and sanitary. Keep- can and will grow under the conditions normally ing the work area, cutting boards, knives and hands found in preparation and storage of smoked fish. clean will help prevent bacterial contamination. Do Clostridium botulinum, the bacteria that may cause not, under any circumstances, place your finished botulism, is the most harmful of these bacteria. smoked fish on unclean, unsanitized surfaces that have previously held raw fish. This could result in A safe, home-smoked product requires a good cross-contamination; spoilage bacteria could trans- understanding of the procedures and precautions fer from the raw to the finished product.
    [Show full text]
  • Canal and Salt Town Middlewich, Cheshire Heritage Research
    Canal and Salt Town Middlewich, Cheshire Heritage Research Report Middlewich Town Counci April 2009 SLR Ref: 406.1788.00002 406.1788.00002 Middlewich: Canal and Salt Town MIDDLEWICH CANAL AND SALT TOWN Introduction This report is one of the products of an exciting project started by Middlewich Town Council under their Middlewich Vision programme. The idea was to celebrate the salt and canal tradition of this historic town, and a successful bid to the Heritage Lottery Fund in 2007 allowed the Canal and Salt Town project to begin. The project included a canal boat festival and design of a trail along the canal, with interpretation boards to explain the history of the area. Research into the salt industry and canals, as well as gypsies and canal families at Middlewich resulted in information which was used for interpretation boards, an exhibition and a trail leaflet. It has also led to this report and archive that is available for educational purposes and for study by anyone who wishes to explore further, as well as a popular booklet which is a summary of the two aspects that has made Middlewich the place it is today. The sources used in this report are fully referenced at the end of each chapter. The report is presented in seven sections separated by blue dividers: 1 Salt 2 Canals 3 Gypsies 4 Geology 5 Flint Mill 6 Historic maps 7 Figures including photographs, reconstruction drawings and diagrams The report describes how the main focus for past communities at Middlewich was dominated by salt production. Salt was always important as a means to preserve food, and, as well as having a large number of other economic benefits, the uses that salt was put to by the people of Middlewich developed over the centuries into a highly sophisticated chemical industry.
    [Show full text]
  • A Pest of Dairy Salts. Fred L
    Volume 3 | Number 28 Article 8 July 2017 A pest of dairy salts. Fred L. Kent Iowa State College F. A. Leighton Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Kent, Fred L. and Leighton, F. A. (2017) "A pest of dairy salts.," Bulletin: Vol. 3 : No. 28 , Article 8. Available at: http://lib.dr.iastate.edu/bulletin/vol3/iss28/8 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Kent and Leighton: A234 pest of dairy salts. A. 'Pest of Dairy Salts. F r e d L. K e n t . F. A. L e i g h t o n . The claims of superiority set forth by the different manufacturers of dairy salts, led the Dairy Department of this station to make a test of several of the leading- brands of dairy salt with regard to their effect on the keeping qualities of butter. The matter of shrinkage, in work­ ing also came in incidentally. The butter for this test was churned Oct. 11th from the cream separated from 9316 pounds of milk, by the Danish Westsn and Alpha separators, The cream was ripened over night and put in the churns the next morning about 7:30. Each churn contained 80 gallons of about 25 per cent fat cream at a temperature of 53° ,■ free from taint or foreign odor and showing an acidity of 33 by Mann’s Acid Test.
    [Show full text]
  • Preservation of Vegetables by Salting and Pickling by Winifred Jones, Specialist in Food Preservation Texas A
    Issued by The Extension Service Agricultural and Mechanical College of Texas and The United States Department of Agriculture H. H. Williamson, Director, College Station, Texas 2 Preservation of Vegetables by Salting and Pickling by Winifred Jones, Specialist in Food Preservation Texas A. and M. College Extension Service Pickling is one of the oldest small amount of salt is used it known methods of food preser- does not have to be soaked vation. The preserving agents out. Therefore, the minerals in pickling are salt or vinegar, and most of the vitamins OT a combination of these. For found in the fresh vegetables flavor, spices mayor may not are in the kraut. be added. Pickling should only Method II. When a large supplement other methods of amount of dry salt is used, preservation such as canning, fermentation does not take freezing, and drying. Preser- place. The product is ready to vation of vegetables with seal and store on the second small amounts of salt is re- day. This method is recom- commended especially for mended only to those who families who do not have pres- have quantities of vegetables sure cookers, driers, or ade- and who do not have time, quate containers for canning equipment or material to pre- or drying. serve them by better methods. This bulletin is written in Salting with a large amount two parts--the first part is on of dry salt would be classed Salting and the second is on as the least desirable method Pi~kles and Relishes. of salting because a long soak- ing is necessary to remove the SALTING salt.
    [Show full text]