Concise Resume of Sugar Tariff Topics in Defence of American Sugar Industries, and Consumers, Commercial and Revenue Interests Against Illicit Invasion, the Hawaii Treaty, Etc (Classic Reprint) PDF Download
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Author: Henry A. Brown Publisher: Forgotten Books ISBN: 9780656933877 Category : Business & Economics Languages : en Pages : 44
Book Description
Excerpt from Concise Resume of Sugar Tariff Topics in Defence of American Sugar Industries, and Consumers, Commercial and Revenue Interests Against Illicit Invasion, the Hawaii Treaty, Etc The clarified juice is boiled at about 215 F. To evaporate the juice and reduce it to syrup. The syrup is next concentrated to melada by more rapid boiling at an increased temperature, which should not exceed 285 to 238 Fahrenheit, at which point the best results are usually obtained. During the process of evaporation and concentration, acidity in excess is again corrected by the use of lime, and feculente that rise are removed by skimming. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry A. Brown Publisher: Forgotten Books ISBN: 9780656933877 Category : Business & Economics Languages : en Pages : 44
Book Description
Excerpt from Concise Resume of Sugar Tariff Topics in Defence of American Sugar Industries, and Consumers, Commercial and Revenue Interests Against Illicit Invasion, the Hawaii Treaty, Etc The clarified juice is boiled at about 215 F. To evaporate the juice and reduce it to syrup. The syrup is next concentrated to melada by more rapid boiling at an increased temperature, which should not exceed 285 to 238 Fahrenheit, at which point the best results are usually obtained. During the process of evaporation and concentration, acidity in excess is again corrected by the use of lime, and feculente that rise are removed by skimming. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry Alvin Brown Publisher: Palala Press ISBN: 9781359717412 Category : Languages : en Pages :
Book Description
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.
Author: Brown Henry Alvin Publisher: Hardpress Publishing ISBN: 9781313352574 Category : Languages : en Pages : 46
Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Brown Henry Alvin Publisher: Wentworth Press ISBN: 9780526499878 Category : History Languages : en Pages : 42
Book Description
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.
Author: Henry A. Brown
Author: Henry A. Brown
Author: Henry Alvin Brown
Author: Henry A. Brown
Author: Brown Henry Alvin
Author: Brown Henry Alvin
Author: New York Public Library. Research Libraries
Author: Henry Alvin Brown
Author: Philip Green Wright
Author: 
Author: Theodore Stark Wilkinson