ICE CREAM, CARBONATED BEVERAGES - With a short introduction to the study of Chemistry and Physics. A handbook for ice-cream makers, sodawater bottlers, and students taking short courses in Dairying, etc.

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"ICE CREAM, CARBONATED BEVERAGES - With a short introduction to the study of Chemistry and Physics. A handbook for ice-cream makers, sodawater bottlers, and students taking short courses in Dairying, etc." Written and published in 1924 by Warner-Jenkinson Mfg. Co. in St. Louis. Illustrated with a frontispiece and various photographs and figures. Here are a few examples of the contents: Milk Hygiene; Viscosity and Ripening of Cream; Estimation of Fat in Milk; Testing for Bacteria in Dairy Products; Stability of Ice Cream; Using Skim Milk, Milk Powder and Butter; Freezing; Small Scale Production of Ice Cream; Bisque and Marshmallow Ice Cream; Frozen Puddings; Sherbets; Lemon Ice; Vanilla and Vanilla Extracts; Jell Test for Gelatine; Micro-organisms; The Yeasts; Food Colors; Vegetable Dyes; Carbonated Beverages; Sugar; Syrup Table; Medium Dry Ginger Ale; Root Beer and Sarsaparilla Flavors; The Carbonation of Soda Water.and much more. Condition: The cloth has scuffed at the top, bottom, and right hand edges of the back cover; there is a 1" strip at the center-left edge of the spine where the cloth has chipped away. Cloth tears/shelf wear along the edges of the boards. Tight binding with no cracks and no loose pages. Nice interior - the pages are clean and white and appear unread with only a name stamped in ink on the front end paper and title page. Overall the book is in Good+ condition. N° de ref. del artículo ABE-1681166058452

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