File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14586403618).jpg

Identifier: bostoncookingsch19hill_4 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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tion. How Sylmar Olive Oil is Made The olives of which oil is to be madeare allowed to remain upon the treeuntil nearly ripe, as the percentage ofoil increases very rapidly during thelast few weeks. The olives are pickedand placed in boxes, which are immedi-ately carted to the mill located at oneside of the orchard. The olives at Sylmar ranch are per-fectly clean, and shine as though theyhad been polished. All of the operations in the Sylmarfactory are carried on with the utmostregard to cleanliness, and during theharvest season hundreds of peoplevisit the factory and watch the work. Two hundred hands are necessaryto pick the crop and the work con-sumes several weeks. While this isin progress, the scene at Sylmar re-sembles in some features an Easternhop-picking. A half-mile of tents shel-ter the pickers at night. The grinding machine is a specialmachine that crushes the olives intopulp. When you write advertisers, please mention The Boston Cooking-School Magazine. xxii Advertisements
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This is little Elizabeth Brock of Macon, Mo. raised on Mellins Food frombirth and noted everywhere for her sunny disposition and perfect health. Mellins Food will make milk agree with your baby, and he will keepperfectly well all Summer long. You can even travel with your baby, if you want to, and change themilk supply without risk, if you use Mellins Food to prepare the milk. SEND TO-DAY FOR A FREE SAMPLE OF MELLINS FOOD AND TRY IT. MELLINS FOOD COMPANY, BOSTON, MASS. When you write advertisers, please mention The Boston Cooking School Magazine. xxiii The Boston Cooking-School Magazine QuiltedTable Padding is much better than the antiquatedwoven stuff. There are several reasons why. It can be washed, others cannot.It does not cover diners clothing withlint or fuzz. It does not stick to the table when hot plates are laid on it.It wears twice as long as any other. These are the whys that havemade it almost universal. ALL DRY GOODS DEALERS SELL IT. EXCELSIOR QUILTING CO.,15 LaigHt Stree

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