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Home > Art, Film & Photography > Handbook of Subsistence Stores; Comp. Under the Direction of the Commissary General from Monographs Written by Officers of the Subsistence Dept
Handbook of Subsistence Stores; Comp. Under the Direction of the Commissary General from Monographs Written by Officers of the Subsistence Dept

Handbook of Subsistence Stores; Comp. Under the Direction of the Commissary General from Monographs Written by Officers of the Subsistence Dept


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1900 Excerpt: ... In the manufacture of boiled toilet soaps, which are the best, "stock soaps," i. e., bulk soaps to be worked over and transformed into finished toilet soaps, are first made. The manufacture of stock soaps is divided into four operations, as follows, viz: 1. Saponification or "killing the stock" and "boiling smooth." 2. "Breaking the soap" or "salting out." 3. Boiling the soap upon strong lye or "graining." 4. "Pitching" and "drawing off the nigre." Having prepared the various stock soaps, the next step is to convert them into finished toilet soaps, which consists of six operations, as follows, viz: 1. "Cutting" or "shaving." 2. ' Milling the shavings," in order to thoroughly mix them with the perfume, coloring matter, or medicine, if used. 3. ' Plodding" or pressing the milled soap into bars of the desired form. 4. Cutting the bars into cakes. 5. ' Warming" or drying the cakes. 6. Pressing the cakes between dies. Toilet soaps are generally packed for the trade in cartons containing three cakes each, twelve or twenty-four cartons to the case. SOUPS, CANNED. The bases for most soups are "soup stocks." To Make Beef Soup Stock.--Pieces of lean beef, cut into convenient sizes, are put into a galvanized-iron tank and boiled until the juice is extracted therefrom; the tissues and foreign matter rise to the top and are skimmed off; and the remaining liquid is drawn off into another tank, where it is boiled down to the consistency required for making the particular kind of soup desired. Chicken Soup.--Chicken soup is made from beef soup stock, to which, after being drawn off into copper kettles, chopped chicken, rice, chopped vegetables, and seasoning are added. The whole is then brought to the boiling point; it is then drawn off into cans, sealed up, and processed....


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Product Details
  • ISBN-13: 9781150445446
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 70
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 1150445440
  • Publisher Date: 01 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 141 gr


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