Braun & Fitts. [from old catalog]
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
A Treatise on Butterine, and on Butter and its Diseases, published in 1886, offers a detailed look at the emerging industry of butter substitutes, particularly butterine (margarine), during a period of significant food innovation and adulteration concerns. Authored by Braun & Fitts, this historical text delves into the composition, manufacturing processes, and potential health implications of butterine, alongside a thorough examination of genuine butter and its common diseases or defects. The treatise not only provides technical insights into the chemical and physical properties of these products but also reflects the broader social and economic context of the late 19th century, when debates about food purity and consumer protection were gaining momentum. It serves as a valuable resource for understanding the historical development of the dairy industry and the ongoing quest for safe and wholesome food supplies.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
