1 10 44 https://whatcanadaate.lib.uoguelph.ca/files/original/836e31e16aabc6d827df927960ea2d36.pdf be450c8df6dbd258d795ceae9e3cabcf https://whatcanadaate.lib.uoguelph.ca/files/original/2995952c16b30e966f437389a60faf37.jpg a8fe6732ec509f9e1a67bb883d609f9f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover Description An account of the resource WHY AND HOW TO USE SKIM-MILK BY HELEN G. CAMPBELL SKIM-MILK is whole milk from which most of the fat has been removed. The amount which remains depends on the completeness of the skimming, which in turn depends upon the method by which the milk is skimmed. Cow’s milk contains an average of between 3 and 4 per cent of fat in the form of very small globules and, when milk is allowed to stand undisturbed for a few hours, these fat globules rise to the top giving the effect of dividing the milk into two distinct layers. The top layer has a large amount of fat and is called “cream”, while the bottom layer contains a much smaller percentage of fat and is known as “skim-milk”. The old-fashioned way of letting milk stand in cans or pans until most of the fat had risen to the top is not so thorough a method of skimming milk as the removal of the fat by the more modern centrifugal separator now commonly in use. More fat remains in the milk skimmed by the first method than is left in milk skimmed by a separator, but in each case, a certain amount remains. The housekeeper who receives her milk in bottles finds that it has already separated into two layers. She judges the milk by the depth of the top layer, or the amount of cream which she sees on the surface, but it must be remembered that all the fat has not risen to the top and that there is some mixed through the bottom layer. The depth of the cream layer is not a true measure of the “richness” of the milk. Cream layers of the same depth in different milks may vary in the actual amount of fat Circular No. 5. Department of Agriculture, Canada [with logo and crest]. The Dairy and Cold Storage Branch. J. A. Ruddick, Commissioner. Published by direction of the Hon. W. R. Motherwell, Minister of Agriculture, Ottawa, 1922. https://whatcanadaate.lib.uoguelph.ca/files/original/46dd8d2e11ab60d860f5182a6b454755.jpg 9d8f8429b44ecb534c4baef691f7283c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 2 Description An account of the resource present. In pasteurized milk, the cream is not usually so deep, although the percentage of fat is not necessarily smaller. There are many factors which influence the depth or richness of the cream layer and it is, therefore, not a sure indication of the fat in the milk. The prejudice in the minds of many people against skim milk is wholly unfounded. It is a valuable food providing nourishment in one of the cheapest forms and, though it lacks some of the deliciousness of whole milk, there are many appetizing ways of serving it and its food value should not be under-estimated. Skim-milk requires the same care in handling as does whole milk. There is the same necessity to keep it “clean, cold and covered” and the co-operation of the producer, distributor and consumer is just as important. COCOA. 1 ½ tbsp. cocoa 3 c. skim-milk 2 tbsp. sugar Few grains of salt 1 c. boiling water Mix the cocoa, salt and sugar together. Stir in the water carefully and boil about 5 minutes. Add the scalded milk. To prevent a scum forming on the top, beat a minute or two with a Dover egg beater until froth forms. If desired, two or three drops of vanilla may be added. CHOCOLATE BREAD PUDDING. 2 c. stale bread crumbs or small squares of bread 4 c. scalded skim-milk 2 squares unsweetened chocolate or ½ c. cocoa ⅔ c. sugar 2 eggs ¼ tsp. salt ½ tsp. vanilla Soak the bread in the scalded milk about half an hour. Melt the chocolate over hot water. Add half the sugar and enough milk taken from the bread and milk to make it of a consistency to pour. Pour into the bread and milk. Add remaining sugar, salt, vanilla and well beaten eggs. Turn into a buttered baking dish and bake about one hour in a moderate oven. CORN A LA SOUTHERN. 1 can corn, chopped 2 eggs 1 tsp. salt Pepper 1 ½ tbsp. butter 2 c. skim-milk Combine these ingredients and pour into a buttered baking dish. Bake in a slow oven until firm. https://whatcanadaate.lib.uoguelph.ca/files/original/9d053d7520387b06da53a42f3c21fd10.jpg fc543d405900e8ab16339acbf35e732f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 3 Description An account of the resource THE FOOD VALUE OF SKIM-MILK. Although the fat of milk has a special nutritive quality which is necessary for the child and adult, the bottom layer of the milk bottle contains much which is necessary to the growing body, but the value of which is often unappreciated. Proof of the value of skim-milk as a food is daily being demonstrated by farmers everywhere in the feeding of young farm animals and, when it is included in the diet of children and adults, it is an efficient and economical source of material which the body needs to built bone, muscle and other tissues. Protein the “body building substance”, is supplied by skim-milk. The quality of milk protein is of the greatest excellence, because it not only furnishes building material, but supplements or “protects” that supplied by other foods and makes it of greater value to the body. For this reason, the mother who makes use of all the skim-milk is practising real economy and providing her family with good food for growth and health. Foods which are a source of protein are usually expensive. Skim-milk, however, is an abundant and economical source of this substance and it is also the best and cheapest source of lime, which is necessary for the formation and repair of bones and teeth. Every mother wants her child to have strong, good looking teeth and this is only possible if sufficient lime is included in the food which he eats. There is a vital relationship between the young child’s diet and good teeth as there is a relationship between strong teeth and good health. Skim-milk also contains sugar for heat and energy for the body to do- its work and is a source of water soluble vitamine indispensable to good health and normal growth. It is deficient in fat and in the fat soluble vitamine and, therefore, cannot entirely take the place of whole milk. Use whole milk, but do not be guilty of throwing away that which lacks only the fat and contains all the other nutrients. As a drink, in cooking, with cereals and with bread, skim-milk is an important and economical food. SKIM-MILK IN COOKING. Skim-milk can be substituted for whole milk in almost any recipe. As it is lacking in fat, it combines particularly well with cheese, cocoa, chocolate and other foods which are rich in fat. If cooked with cereal, or used in bread-making and cake-making, it adds nourishment and improves the flavor. https://whatcanadaate.lib.uoguelph.ca/files/original/b5e091822d2faba02c4fb47c8ea8f9ab.jpg 122c0f768782c03444755d32167b4196 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 4 Description An account of the resource It can be used to good advantage in sauces, soups, chowders, puddings, etc., and, if desired, the lack of fat can be made up by adding a little butter. Occasionally children and adults with stomach disorders find it difficult to digest fat in any form and, in this case, skim-milk is particularly valuable, as it supplies all the other necessary nutrients in a form that is easily used and easily digested. Buttermilk, or as it is sometimes called, fermented milk, can be made very easily from sweetskimmed milk. Full directions are given in our circular “Why and How to Use Buttermilk”. Skim-milk which has soured can be used to make cottage cheese, recipes for which will be found in our bulletins “Why and How to Use Cheese”, “Why and How to Use Milk,’’ and Why and How to Use Cottage Cheese”. These publications may be obtained free of charge upon request to the Publications Branch, Department of Agriculture, Ottawa. CORN PANCAKES. 1 ¾ c. flour ¾ c. corn meal 1 ½ tbsp. baking powder 1 tsp. salt ½ c. sugar 2 ¾ c. skim-milk 1 egg 2 tbsp. melted butter Heat the milk. Add corn meal and cook, stirring constantly, about 5 minutes. Sift dry ingredients and combine the two mixtures. Add well beaten egg and melted butter. Cook on a hot greased griddle pan until well puffed, full of bubbles and cooked on the edges. Turn and cook on the other side. Never turn a pancake twice or it will be heavy. CREAM OF SPLIT PEA SOUP. 1 c. dried split peas 2 qt. water 4 c. skim-milk ½ onion 3 tbsp. butter 2 tbsp. flour 1 ½ tsp. salt Pepper 2 inch cube fat salt pork Pick over the peas and soak for several hours. Drain. Add the cold water, pork and onion. Simmer slowly until soft (3 or 4 hours), then rub through a sieve. Mix the flour with a little cold milk and stir this into the peas. Add butter and seasonings, then stir in the milk. Cook carefully a few minutes longer and serve hot. SKIM-MILK WITH CEREAL. The liquid used in cooking any cereal may be at least half milk. Cook by ordinary method in double boiler. Ottawa: F. A. Acland, Printer to the King’s Most Excellent Majesty. 1922 https://whatcanadaate.lib.uoguelph.ca/files/original/73de5ba04d4f9df1020f9dda5fdfb62c.jpg fb96a7e0f274dc222c3bbfb2d3794df5 https://whatcanadaate.lib.uoguelph.ca/files/original/036a2a86a133a569bd1c3803ce6b3f8c.jpg b163ea8f896da6f3de8eeafc161a757d https://whatcanadaate.lib.uoguelph.ca/files/original/a2445e29378d3c8ad73a05c5555cc339.jpg eff1682dfa0e5594e9d74a420a21719f https://whatcanadaate.lib.uoguelph.ca/files/original/5a337915be41344dc9e647a703bfbd72.jpg 93303159c61a04a1cd3f36ded5734a39 https://whatcanadaate.lib.uoguelph.ca/files/original/4e7e59b6a0ec2abdcfc475ea3395d0d8.jpeg 1a4345b14fd956ccae2b59e3c5b8926c https://whatcanadaate.lib.uoguelph.ca/files/original/9614095b1c2c05778f71092c556cd36a.jpeg 48c9b1e50f85297e7ce6d85c4ab7a2ba https://whatcanadaate.lib.uoguelph.ca/files/original/d2f18c800523fe04a5d770420f6fd8f0.jpg 382061a1b87b23bd7996aadd95379fe7 https://whatcanadaate.lib.uoguelph.ca/files/original/24feaaba9a8fc275f1d250c4d1659d1e.jpeg 8fd8b9b29fb90d3412f197ba191a4e88 https://whatcanadaate.lib.uoguelph.ca/files/original/6c14dfdce18cffc0aed95f42f8105bf1.png 1a6c9a8d104273fe425c6206f4c3dfac Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Why and how to use skim-milk Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079305154">TX715.6 ZZ6407</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 Creator An entity primarily responsible for making the resource Campbell, Helen G. Publisher An entity responsible for making the resource available Ottawa : Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1922 Extent The size or duration of the resource. 4 pages 23 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian. Skim milk. Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Circular / Department of Agriculture, Canada, the Dairy and Cold Storage Branch ; 5 1920-1929 Collection - Gary Draper Cuisine - Canadian Ingredients - Skim Milk Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/af421bef5abe3386694af1e538928f26.jpg a66bf8ed940d3e1e4f385e072114220b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource A Method Of Classifying Cereals As "Whole Grain" Creator An entity primarily responsible for making the resource Canada Department National Health and Welfare, Nutrition Division (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Department of National Health and Welfare Date A point or period of time associated with an event in the lifecycle of the resource 1946 Extent The size or duration of the resource. 2 pages 28 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br />Box 2 File 44 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1940-1949 Collection - Albert H. Calder Ingredients - Cereals Organization - Department of National Health and Welfare Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/befedfab6e74bcb37f3c80c1923037e3.pdf 72609553e2487c736355576f60227a29 https://whatcanadaate.lib.uoguelph.ca/files/original/221d93f12b04b7ad5201d75202a2e67d.jpg d4864de2a0132a67f4dae8a9e4419f02 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover. Green ink printed on yellow paper. Illustration of a wheat sheath, an oat plant, and barley in front of a shining sun. https://whatcanadaate.lib.uoguelph.ca/files/original/5693c3d960c2472fa62780a62fd7f737.jpg 797872c5f21f25029a8b268ecccbd646 https://whatcanadaate.lib.uoguelph.ca/files/original/9e04b0178ab57077cd7a189bf385a9a1.jpg 0e501efc19d0b74c7977c076aa43e570 https://whatcanadaate.lib.uoguelph.ca/files/original/30f47b026732b873627b9450a1b1cfc3.jpg 742cab6479e3db815b22590df2335624 https://whatcanadaate.lib.uoguelph.ca/files/original/d63240cdfeac9d4826463120f0202d03.jpg e636f7a70ef0191df048779afaf5a4cc https://whatcanadaate.lib.uoguelph.ca/files/original/30dc5fc3612d718ac506d7b7c38134bc.jpg 278a91ca3ead197e89213eb25abcc4f5 https://whatcanadaate.lib.uoguelph.ca/files/original/e42efb13d3a0cf6846795fdc7ec45a5a.jpg 3936caae421bec4e126db573bb344e99 https://whatcanadaate.lib.uoguelph.ca/files/original/6b25e82e21fa40ed499c7cf0a426d033.jpg e674ec6201e936d49020f05c55396e7d https://whatcanadaate.lib.uoguelph.ca/files/original/25f2c651565658a39c3023a016a48427.jpg f2f70f41c318134c06da6d7a1c854396 https://whatcanadaate.lib.uoguelph.ca/files/original/b3f62f418167b48f04f82619b9b9c7b7.jpg a6c9086dacfca6be57d0277b8ab5b88f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cereals : Wheat, Oats, Barley and Their Uses Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Consumer Section, Marketing Service, Dominion Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1944 Extent The size or duration of the resource. 10 pages 22 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br />Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1940-1949 Collection - Albert H. Calder Ingredients - Cereals Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/53d46b6f8357532031c1ca8880b23359.pdf abf9c2f9e195dc08fa7f236fb143ad69 https://whatcanadaate.lib.uoguelph.ca/files/original/171d2cd3fb1dbdbeed082ac8d2fa801d.jpg dc1572dad8d23428ee6a4f22d1e5ff2d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover. Purple and orange ink printed on white paper. Illustrations of a bee collecting pollen from a plant, a jar of honey, a bee hive, and baked goods. https://whatcanadaate.lib.uoguelph.ca/files/original/054ca07475f9e792237bb36239a6de3c.jpg 0a11ebb4e32ca4b02d647920f159dcfb https://whatcanadaate.lib.uoguelph.ca/files/original/97a56a32fde5a22c3f9a77a39c76bd26.jpg e709a2fbad9c4494e96597e5f6a66a68 https://whatcanadaate.lib.uoguelph.ca/files/original/105f384c1155b764482abddd47e5392e.jpg a08cdb8a186d4692a20f173dc98840f9 https://whatcanadaate.lib.uoguelph.ca/files/original/a129798a2caf910f67bf5dc8d7d419aa.jpg 4ede90b692939a0cf227a98335834bd1 https://whatcanadaate.lib.uoguelph.ca/files/original/6d8071296ec515b9ee542fcb766912ab.jpg c5ffc245138664da466c859a3d8b64e4 https://whatcanadaate.lib.uoguelph.ca/files/original/0c2074939309c74b2cc6d887eb70d1d2.jpg e5f45b37f5ef647f79cba2d8f6f86220 https://whatcanadaate.lib.uoguelph.ca/files/original/1c1105efed67903b0514c812f8e4233d.jpg 764f92f6041bc71891f25fb6a8f3feb6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Honey Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Canada Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1969 Extent The size or duration of the resource. 8 pages 21.5 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)<br />Stamp of Clarence Mack, University of Saskatchewan on front cover. </span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1960-1969 Collection - Albert H. Calder Ingredients - Honey Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/91d7e43fe0d3338994c4f30934a7f519.pdf 133d26bdffa7cc993b8e2924bee958a9 https://whatcanadaate.lib.uoguelph.ca/files/original/df02cbca35368926c1ce90820355acb3.jpg db1fb2e88b1bc860df43e72a02367813 https://whatcanadaate.lib.uoguelph.ca/files/original/378ec7a97dcfec3ba51bfdaed9308eff.jpg eaa0fc780105044950308dd9e39341d7 https://whatcanadaate.lib.uoguelph.ca/files/original/f1570fab2a1ee8f262b8b7e31041b510.jpg 2fc9904ef20b2111a1a3c7b249ea644c https://whatcanadaate.lib.uoguelph.ca/files/original/eb75d3e2e72fe478a39e9da195ef0fe5.jpg 8c232797413241027e31f47fbe4e8678 https://whatcanadaate.lib.uoguelph.ca/files/original/f970900e55b60f46bb5b6428c3ddf995.jpg 04931247d7f0e0072f6d457080563481 https://whatcanadaate.lib.uoguelph.ca/files/original/02648add00d3015d70ac9ee9e2735b3b.jpg db988301afa038b07fac31cf930fb096 https://whatcanadaate.lib.uoguelph.ca/files/original/61fea1e74d119d2c575046915a2c5e74.jpg d2dfcbdebe0f15b3b3a6b07529ee61d5 https://whatcanadaate.lib.uoguelph.ca/files/original/5eb82285115c2172be1a33155d924721.jpg 7f471d2cfbc748f4078bdce17843e7a9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Skim Milk Powder Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Communications Branch, Agriculture Canada Date A point or period of time associated with an event in the lifecycle of the resource 1984 Extent The size or duration of the resource. 8 pages 21.5 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1980-1989 Collection - Albert H. Calder Ingredients - Dairy Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/33db597217a547d027b2b9e3efa5b231.pdf e645fb8bd0ee06c43b8fff1f75b386d6 https://whatcanadaate.lib.uoguelph.ca/files/original/7bccb24f965e577421e3f029b1d67a7e.jpg 79f0bfdd7dc0178f24c7cca4b731dbb5 https://whatcanadaate.lib.uoguelph.ca/files/original/09decddfcc5e7d707bbaf001550933db.jpg 695a15641b003f495327d5b750275e11 https://whatcanadaate.lib.uoguelph.ca/files/original/617d02c5b65379a05548910d648ff38e.jpg 678525a82e8816094bccc72b04725b7d https://whatcanadaate.lib.uoguelph.ca/files/original/b01a189c20f487e5265c37e7a44c1571.jpg b26b4d9ffc0120ac7334ce0e0085c63c https://whatcanadaate.lib.uoguelph.ca/files/original/acb272e3541ee38d4ffcab363c5f7626.jpg 377165c5dfa627a61000a1257fd5ea39 https://whatcanadaate.lib.uoguelph.ca/files/original/ca16b01bb4a3d377c7df8a108094fadf.jpg 4256dc1d2915940ed77d33d24bcccc3c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Poultry Recipes by Canadian Chefs : Recipe Folder No. 1 Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Canada Department of Agriculture Extent The size or duration of the resource. 6 pages 17 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Date A point or period of time associated with an event in the lifecycle of the resource [1929] Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br />Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1920-1929 Collection - Albert H. Calder Ingredients - Meat Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/5e872370b2d3aecf84ea2e9093e94145.pdf a5a8baf66747605231ee177ff19b6e51 https://whatcanadaate.lib.uoguelph.ca/files/original/9a770f86894c6206e0a595034ffb556f.jpg 9c83230ff55faf1f922b7babc49780c7 https://whatcanadaate.lib.uoguelph.ca/files/original/a3844d5d3dd71b28dc85715c5a81b318.jpg e861b3b2727a9714e31148ddaa80736b https://whatcanadaate.lib.uoguelph.ca/files/original/124eed2648cd81bbb1af8de1be852db3.jpg f9d933f7edd370efd184205e17085dd5 https://whatcanadaate.lib.uoguelph.ca/files/original/3d62733d1f6c17f6c151d6e0464edf49.jpg 1fabc346294b497bf0f7a94ce4b49309 https://whatcanadaate.lib.uoguelph.ca/files/original/ef0c93c68d7bfe4d5683f8c5cf971ba6.jpg 72313346dec5b84ddf033be420ec1dad https://whatcanadaate.lib.uoguelph.ca/files/original/cfdaa6e3dbce04c4864420bdc56fa85b.jpg a7a8895cae0eab05d6a7ecb1aee6da07 https://whatcanadaate.lib.uoguelph.ca/files/original/ccd78981380651b0882f4ec58a6de8d5.jpg a97b1c2938f6557f655994d59d8b175c https://whatcanadaate.lib.uoguelph.ca/files/original/88286dd40bc8886e9c8c173b4656cbe5.jpg 30a84db840d0233ea21e7f4271987e60 https://whatcanadaate.lib.uoguelph.ca/files/original/e757f3d6a7f7670491ba51967f467ff8.jpg e262345f5e376632a18c9e745ecc9848 https://whatcanadaate.lib.uoguelph.ca/files/original/ce17968b43c679542bd8b9e53b4601fb.jpg 6bd0bae7e3c16f3896ab21e94957fb8c https://whatcanadaate.lib.uoguelph.ca/files/original/2fd084f2b2911ff5915b9b09f312668c.jpg 791af90fb9c8bc501f5046c962c1cbb3 https://whatcanadaate.lib.uoguelph.ca/files/original/7734022c5cc1f179cd71fc5411fbe44c.jpg 3cbe28831dd2fbae2d95062d34a1f7f1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Freezing Fruits and Vegetables Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Dominion Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1947 Extent The size or duration of the resource. 10 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 1940-1949 Collection - Albert H. Calder Ingredients - Fruit Ingredients - Vegetables Organization - Ontario Department of Agriculture Region - Ontario Technology - Refrigeration and Freezing https://whatcanadaate.lib.uoguelph.ca/files/original/6f31a73cafc353529a5b6fd4b06e631f.pdf f01112c03b5707f401a6f79029929169 https://whatcanadaate.lib.uoguelph.ca/files/original/13c5a8f1c88595aed0dc3ec0781d00f5.jpg 6209afe7dda106a191cd14857c8f9aa5 https://whatcanadaate.lib.uoguelph.ca/files/original/e9ace0c2856eeb23cf4ec6998ab422cb.jpg 69702261435aeb862b832bca123f8764 https://whatcanadaate.lib.uoguelph.ca/files/original/a7810443f14cafa1c64d4ef34201c4de.jpg ae58514faa07834d323485385f9c7c17 https://whatcanadaate.lib.uoguelph.ca/files/original/c9d5f635a229c9c5bd74e45d013dda52.jpg 35eb2b53ec196ca824377ae8e431e4c5 https://whatcanadaate.lib.uoguelph.ca/files/original/5ced635d460ed888829b153d6546c8cf.jpg 0883b12df5d7b1ef7c195349d8de4eb3 https://whatcanadaate.lib.uoguelph.ca/files/original/6206b9d5bfcfdaf256c8b28b1f3ece3f.jpg ad19bce3ff4c7bacdeb8aea8eb1eb75a https://whatcanadaate.lib.uoguelph.ca/files/original/0f256f110959ff4dbf94eae62702fb0e.jpg 8659e58f09a439096107581da04e74f2 https://whatcanadaate.lib.uoguelph.ca/files/original/30f1e7e22fd72c646809f680688838bb.jpg b2d88008a12ab0cb498ad34f348268f8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cooking for Christmas Creator An entity primarily responsible for making the resource Canada Department of Agriculture Consumer Section (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Canada Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1967 Extent The size or duration of the resource. 8 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1960-1969 Collection - Albert H. Calder Cuisine - Holidays and Entertaining Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/985e11079d56d037eaf966f1f48aa890.pdf b12016896c20b45eb91dfca33f133bf4 https://whatcanadaate.lib.uoguelph.ca/files/original/1e371d7b68784bcb868ad98bd7724a72.jpg eb60cd245c477f6cd77ed3684bbf968c https://whatcanadaate.lib.uoguelph.ca/files/original/ccee4657868cccd7b5d353c77d8dfcf7.jpg a93ff4cbbe78f3c8e8d20c982c90e17b https://whatcanadaate.lib.uoguelph.ca/files/original/1287b6a3f0e5db09b2a44b8b667a0c07.jpg d5ead3d58f265c0cd3c69f630c23ea31 https://whatcanadaate.lib.uoguelph.ca/files/original/b9415592833e525c24909cf5d4d0a1fc.jpg 444561e42da74c1296f799faaa796f8e https://whatcanadaate.lib.uoguelph.ca/files/original/3a6af49176613bdacb4eb731a61f0e74.jpg 43a06c4a0b800c2adee0740fc4268a90 https://whatcanadaate.lib.uoguelph.ca/files/original/ea72236db422609c1cbcf59ed65ff435.jpg ff40b41d684314c5912fad530f6e4685 https://whatcanadaate.lib.uoguelph.ca/files/original/d222f84029d1998bfc4a74c61dc1343f.jpg 75e7f49055037c442f206cd4a0782d5a https://whatcanadaate.lib.uoguelph.ca/files/original/e695d1eb541ca68d35f9ce45023a7645.jpg acbb5f1ab57f72217c947bcc78bc6d51 https://whatcanadaate.lib.uoguelph.ca/files/original/f2a2ce5db8cce150cc58d61ef02cfc0b.jpg 71954294e54ac07673ae9eadf5283325 https://whatcanadaate.lib.uoguelph.ca/files/original/69d733fa3c6a76c72178ac3366de54a8.jpg 592dfc35792a34fd06a55d6a10f9cd86 https://whatcanadaate.lib.uoguelph.ca/files/original/e920187c175103c7dfa3aecfac5a696f.jpg 2cadae58bc8480d3bcf0d3ddc64f3021 https://whatcanadaate.lib.uoguelph.ca/files/original/6084e6e4854536085c8b188b050aa693.jpg 4c7c993eb1241e76c57ad09ac6cb82b8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Barbecue Cooking Creator An entity primarily responsible for making the resource Canada Department of Agriculture, Consumer Section (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Information Division, Canada Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1966 Extent The size or duration of the resource. 10 pages 23.5 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Jean Paré, 2009 Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9947882193505154">JPs045b007</a> Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1960-1969 Collection - Jean Paré Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/05d801935f41b765355fc3aa6dc83404.pdf 2b2735585520b25c01cadb369336b97e https://whatcanadaate.lib.uoguelph.ca/files/original/4bb4311ea99bdc1f49a1e6ecbda27602.jpg 3779a66f255bc15b1a1dcd27b19f6bbb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover with a photo of two girls sitting at a table with glasses of milk and bread. https://whatcanadaate.lib.uoguelph.ca/files/original/7e9b6d7eb2851c554921e29f16f579cd.jpg f6c6ac44e5a842c969102c04ce9f1059 https://whatcanadaate.lib.uoguelph.ca/files/original/a3547d20a09d6322de6e885ee7d0cfd3.jpg 193d42744295fa5f9c2c77071cd894cd https://whatcanadaate.lib.uoguelph.ca/files/original/9006c30e6d61775665282be26535cc32.jpg 76a99fbadc9b94ba8aec5f2d4b3f3057 https://whatcanadaate.lib.uoguelph.ca/files/original/5d4727f45aa648bb7647ba183f23b4dc.jpg 1ea026a84a6474feab2400f070a273ab https://whatcanadaate.lib.uoguelph.ca/files/original/7b969cdf5295b1ad65a4208ad20c37ee.jpg 441413b49a98a24b7b1b01de3f1f4ac0 https://whatcanadaate.lib.uoguelph.ca/files/original/94f2d618a8c1d0fa25f5ff3d6c17ee42.jpg 317f8d1e014aa53d991863b469a988d0 https://whatcanadaate.lib.uoguelph.ca/files/original/2c73b6f15418eeb5b0adffaa5d5230d0.jpg 69e2e9b8a93081c5677d9d85f9750d9c https://whatcanadaate.lib.uoguelph.ca/files/original/68cb280c4dc672227e1eceea3311a98e.jpg 9e50a606401dff838898aa04d6a4aeb1 https://whatcanadaate.lib.uoguelph.ca/files/original/4a4fd70e019d6779072585a2ec822855.jpg c6759a54f4395a77e6e888b156c72554 https://whatcanadaate.lib.uoguelph.ca/files/original/36c83a3c80f62d19b9e415a853bfd573.jpg 7334867a58a9b5f8874762ac96b7bc81 https://whatcanadaate.lib.uoguelph.ca/files/original/bc420c6812678f0117aaefed49715e43.jpg ca22120c551f63e7d5af98d24b3e988b https://whatcanadaate.lib.uoguelph.ca/files/original/87225960e38250b23bb1eb38f9f2da5a.jpg d7f5965b2ec20316d07fd24e8a1de5c5 https://whatcanadaate.lib.uoguelph.ca/files/original/9c048ca12f2792a1526a065d755c3656.jpg cc3b18481d4981f199b152a5dc96335d https://whatcanadaate.lib.uoguelph.ca/files/original/ece7b384076841c742fc3d78d29b60b4.jpg c96e92eff85406755b900942925e05e3 https://whatcanadaate.lib.uoguelph.ca/files/original/8b3d4e1bd9d072ba9b858258cb1e2f79.jpg 7d68f2dd9576e8b6367c435c193c7d88 https://whatcanadaate.lib.uoguelph.ca/files/original/c14ffa1fd5d3bf54256357c721a81a54.jpg fd341802d41e219cadc9b138600bd98b https://whatcanadaate.lib.uoguelph.ca/files/original/f568299a95774c1ff9b1c1ff92ccd82a.jpg ff7431a5000a9110e05a1c8935ac0067 https://whatcanadaate.lib.uoguelph.ca/files/original/e8ccd21260979443c44df1d57f251799.jpg 8a0611aacd33146d2c8b7496990be701 https://whatcanadaate.lib.uoguelph.ca/files/original/4f304651fd0b1b52c0ab74b3a3e5be69.jpg aa9f6c8f1185b62fb5d8c40535852c02 https://whatcanadaate.lib.uoguelph.ca/files/original/23400929dd5300f0e7878e971b7d892a.jpg 29c4dabd28e02c9945aba2f57b4eb07e https://whatcanadaate.lib.uoguelph.ca/files/original/3aac5ea540e4acf6f3c7cc723de76d1e.jpg 554281f2952c1c76dd792eba42db8317 https://whatcanadaate.lib.uoguelph.ca/files/original/7c1af6a20e950d4c9ad9325a114ae709.jpg 79e65d6b8baf5cbc99651ed0881567a6 https://whatcanadaate.lib.uoguelph.ca/files/original/fef323996cda9dd5390fdfd6faef1db8.jpg 86219c386d62bbdbf51ad7e21c7978b1 https://whatcanadaate.lib.uoguelph.ca/files/original/dd661c5d0ea6a558c2457b9ae5e6058e.jpg 209b5f5930622c290dcc5347c232c950 https://whatcanadaate.lib.uoguelph.ca/files/original/9dc61963094fcde1e4440135e4cae4d1.jpg 096be07bd4eed27b5ea400f60e2598f0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Why and How to Use Milk Creator An entity primarily responsible for making the resource Canada Department of Agriculture, Dairy and Cold Storage Branch (creator) Publisher An entity responsible for making the resource available [Ottawa, Ontario] : Dpartment of Agriculture, Dairy and Cold Storage Branch Date A point or period of time associated with an event in the lifecycle of the resource 1936 Extent The size or duration of the resource. 31 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9935984233505154">TX 715.6 .W5358</a> Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 1930-1939 Ingredients - Dairy Organization - Ontario Department of Agriculture Region - Ontario