Volume 3

Royal Army Service Corps training.

Date:
1933-
Catalogue details

Licence: Public Domain Mark

Credit: Royal Army Service Corps training. Source: Wellcome Collection.

    353/372 (page 303)
    - PAGE Dairy cattle: various strains of . Ue o Fy oy i 1 Damper, Australian: making of ; 145 Detention barracks provision account, preparation and disposal of .. 233 Dhall, Indian supplies: use and condition of .. ae aa 54 SS Diet, satisfactory : essentials for ay aK Sik zk os TY Disease— Animals, live: indications of, in .. et) ae ‘ Cattle and sheep: general characteristics of ire 4G 40 et seq. Parasitic, nature of: general us os : -. 46 — Pigs: indications of in ‘ ag oi ae wee O76 —— Milk: in or through, considerations Les ee 106 —— “ Rope,” in bread: characteristics, cause and prevention of 117,120 Wheat, during growth: affecting grain .. a i2 vee IS Discoloration of canned foodstuff : causes a Bes KS Js kSS Discrepancies on consignments of supplies: adjustment of .. 9 LOE Disinfectants— Chloride of lime: preparation and use of.. vs iis ce ee Cresoli: issue of in 5-gal. drums .. a ts oc Formalin : production, use and issue of . is oi 248 Liquor cresoli saponatus fortis : manufacture of os weet ¥, Miscellaneous oils used as .. ss #4 3. 220 Supply and control of use: general note. . aig fs ee) Dividing machine: use of in breadmaking .. es ae 112, 123 Dough— -—— Bacteria in, results of : consideration in changein .. og ASL T ~—— Carrier: use and capacity of is 56° AAS —— Gluten in: factor giving cohesion and elasticity hopes Pie cecie -——— Handworking of .. ee st 213 ——— Improvers in flour : action and use of chemicals for .. fh 5 OF —— Kneading: improvement by ake ‘ : ae ioe 117 ——— Making of: considerations Pane bai 80 -—— Old: process for use of when no yeast is obtainable .. 23 bO9 ——— Over and under-fermentation of : affect on bread a wer ALO ——~ Proving: process of in bread-making .. ae i roe @ © 5 ee o? Straight : comparison with sponge ig ae a is 114 - nature and making of .. ia et AAO Seq. — Sponge : ingredients and making of We: 2. ATS —-— Spontaneous yeast or barm: working of when used .. oo. OS ———- Stability of : necessity for good .. : : ee .- 96 ——— Water in: affect on fermentation 2 rar ate et EE Working of : necessity for , Be a ae Case Down breeds of sheep: various strains of me a i br 1 Drawplate ovens— Fuel used in . oF én Ys de 126, 136 Perkins : description ‘and use of .. (Plates 29-32), 132 et seq. Dressing of animals: requirements of conditions of contract et oe Dried milk— Analysis of : object for . te 6 wot 159 Preparation of : general details of process ne ng tat 138 — Quality of: simple tests for be ate i v% ~. 159 —— Reconstituting of : methods ae oe Se i of 159 — Storage: care necessary .. is Ate Rs zis wit EHO Dropsy: appearance of the carcase .. es oe re Se | Drums— Lubricating oil: weights of if sh .. 214 a oils, colour of indicating contents .. did 214 Stacking of : method and space required 4 ts 265, 267 Dry ice, solidified carbon dioxide: use of Js me ie 63 Dry rot, defect in cold storage .. Pe nA te ae Tee BOESy te. t