Comparison of Woods for Butter Boxes

Comparison of Woods for Butter Boxes

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In the early 20th century, as the dairy industry flourished, the quest for optimal materials in food preservation became paramount. "Comparison of Woods for Butter Boxes" by Grover Dean Turnbow meticulously examines the properties of white fir, cottonwood, and spruce, offering insights into their durability and suitability for butter containers. This scientific publication not only highlights the importance of material selection in food storage but also addresses the implications of wood choice on flavor preservation and hygiene. Ideal for students, civic activists, and historians, this work serves as a vital resource in understanding the intersection of industry and material science. Dive into Turnbow's analysis to uncover how these woods shaped the dairy landscape of the era.

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