Comprehensive practical encyclopedia of agricultural arts from the 19th century, focusing on dairy production and related rural industries. Volume 3 covers essential farming knowledge including dairy production from milk preservation to butter and cheese manufacturing, animal product processing including meat preservation and leather preparation, silk production and beekeeping, wine and beverage production including wine, brandy, vinegar and cider making, sugar production from beets, textile fiber preparation, starch extraction, fat and oil production, charcoal manufacturing, salt extraction, and milling techniques. This authoritative reference includes detailed technical procedures, apparatus descriptions, and practical methods used throughout Europe, particularly in France, England, Germany and Flanders. Features over 2000 illustrations demonstrating instruments, machines, rural buildings, and production processes. Compiled by leading agronomists and practitioners affiliated with major French agricultural societies, this work serves as essential guidance for farmers, estate managers, proprietors and agricultural professionals seeking to optimize rural production and estate management.

Table of Contents:

TITLE ONE. - PRODUCTS OF ANIMALS .... page 1
CHAPTER 1. ON MILK AND ITS USES .... page 1
Section 1. Dairy for milk .... page 2
§ 1. Construction of the dairy .... page 2
§ 2. Interior arrangement of the dairy .... page 3
§ 3. Utensils and instruments of the dairy .... page 5
§ 4. On milk, its species and various qualities .... page 9
§ 5. General care to give to the dairy .... page 11
§ 6. Work of the dairy .... page 13
§ 7. Conservation and transport of products .... page 15
§ 8. Alterations of milk .... page 18
§ 9. Falsification of milk .... page 18
Section 2. Dairy for butter .... page 18
§ 1. On butter .... page 18
§ 2. Churns and other utensils .... page 19
§ 3. Qualities of butter and their causes .... page 22
§ 4. Conditions for making good butter .... page 23
§ 5. Churning the butter .... page 24
§ 6. Skimming .... page 25
§ 7. Coloring the butter .... page 26
§ 8. Various methods for making butter .... page 26
§ 9. Buttermilk butter .... page 27
§ 10. Conservation of butter .... page 27
§ 11. Alterations of butter .... page 29
§ 12. Molding and transport of butters .... page 29
Section 3. Dairy for cheese .... page 30
Article 1. Composition of cheeses in general .... page 30
Article 2. Of the workshop and utensils of the cheese dairy .... page 31
§ 1. Of the cheese dairy .... page 31
§ 2. Utensils and instruments .... page 32
Article 3. General precepts for the fabrication of cheeses .... page 35
§ 1. Coagulation or formation of the curd .... page 35
I. On rennet .... page 35
II. Coloring of cheeses .... page 36
III. Formation of the curd .... page 37
§ 2. Division or breaking of the curd .... page 37
§ 3. Manner of pressing the cheeses and treating them during pressing .... page 38
§ 4. Manner of salting .... page 38
Article 4. Particular processes of fabrication .... page 39
§ 1. Cheeses of cow's milk .... page 39
I. Soft and fresh cheeses .... page 39
II. Soft and salted cheeses .... page 39
III. Cheeses with firm paste submitted to pressing .... page 42
IV. Cooked cheeses, with more or less hard paste and pressed .... page 48
§ 2. Cheese of sheep's milk .... page 51
§ 3. Cheese of goat's milk .... page 51
§ 4. Cheeses of mixed milks .... page 51
Article 5. Preparations with curd and vegetable substances .... page 54
Article 6. Brocotte, recuite, serai, ricotta .... page 54
Article 7. Conservation of cheeses .... page 55
Article 8. Conclusion .... page 56
Section 4. Use of dairy residues .... page 57
Section 5. Of cheese dairies, or rural associations for the fabrication of milk .... page 58
Section 6. Products and profits of the dairy .... page 58
§ 1. Products of the dairy .... page 59
§ 2. Profits of the dairy .... page 62
CHAPTER 2. MEANS OF USING DEAD ANIMALS .... page 63
Section 1. Considerations on animal debris .... page 63
Section 2. Slaughtering of animals .... page 65
Section 3. Conservation, preparation and use of flesh, blood and bones .... page 66
Section 4. Preparation and use of some other products of animals .... page 70
Section 5. Value and products of dead animals .... page 76
CHAPTER 3. PREPARATION OF WRITING QUILLS .... page 77
Section 1. Of writing quills .... page 77
Section 2. Preparation of quills .... page 77
Section 3. Coloring, assortment, packaging .... page 79
CHAPTER 4. ARTIFICIAL INCUBATION .... page 79
Section 1. Apparatus for hatching eggs .... page 79
§ 1. Artificial brooder .... page 79
§ 2. Calorific brooder of M. Lamak .... page 80
§ 3. Bonnemaix incubator .... page 81
§ 4. Soact incubator .... page 83
§ 5. Of some other methods of incubation .... page 84
Section 2. Practical rules on incubation of eggs and rearing of chicks .... page 85
§ 1. Establishment of apparatus; choice of eggs .... page 85
§ 2. Manner of directing incubation .... page 85
§ 3. Hatching of chicks .... page 87
§ 4. First care to give to chicks .... page 87
§ 5. Of capon conductors, brooders and artificial mothers .... page 87
§ 6. Feeding of chicks .... page 89
§ 7. Economic considerations .... page 89
CHAPTER 5. WOOL WASHING .... page 90
Section 1. Qualities and defects of wool .... page 90
§ 1. Qualities of wool .... page 91
§ 2. Defects of wool .... page 92
Section 2. Classification and sorting of wools .... page 93
§ 1. Classification of sheep or fleeces .... page 93
§ 2. Sorting of wools .... page 96
§ 3. Means for measuring the fineness of wools .... page 97
Section 3. Washing of wools .... page 98
§ 1. Of sweat .... page 99
§ 2. Operations that precede washing .... page 99
§ 3. Of the various modes of washing .... page 100
1° Cold washes .... page 100
2° Hot washes .... page 102
Section 4. Conservation of wools .... page 107
Section 5. Sale and packaging of wools .... page 108
CHAPTER 6. CONSERVATION OF MEATS .... page 109
Section 1. On salting of meats .... page 109
§ 1. Salting of meats in Ireland .... page 109
§ 2. Salting of meats in England .... page 111
§ 3. Summary of principles on salting of meats .... page 112
Section 2. On smoking of meats .... page 114
Section 3. Other means of preserving meats .... page 118
CHAPTER 7. EDUCATION OF SILKWORMS .... page 120
Section 1. Natural history of the silkworm .... page 120
§ 1. Description of the butterfly, caterpillar and chrysalis .... page 120
§ 2. Anatomy of the silkworm .... page 120
§ 3. Various species of silkworms .... page 122
Section 2. On the food of the silkworm .... page 124
§ 1. General considerations and physiology .... page 124
§ 2. On leaves proposed to replace those of the mulberry .... page 124
§ 3. On gathering the leaves .... page 124
§ 4. On conservation of the leaves .... page 125
§ 5.

Rural Household of the 19th Century - Volume 3 Agricultural Arts

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