Colombia
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In our eReader you can find the full English version of the book. Read Colombia Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Colombia
What reading level is Colombia book?
To quickly assess the difficulty of the text, read a short excerpt:
Here the method is to burn the grass every year with the object of burning the ticks.
Dairying is in a very primitive state. Cows give only an average of two quarts of milk a day, and do not give up their milk unless the calf is tied to them.
Cheese is too good a name for the stuff that is turned out. The following is the method of manu- facture : the milk is put in a long, narrow dug- out, cut out from the log of a tree, then the rennet (calves' stomach) is immersed and is moved along in this ...dug-out for a few minutes and then allowed to stand until the milk curdles. Once curdled it is pressed down by hand until the whey rises, and when this has all been removed the stuff remaining, called cheese, is rubbed continually for about half an hour with the hands, and when of sufficient con- sistency coarse salt is added and the mass is pressed in wooden moulds of different sizes. This, strange to say, sells at an average price of 15 c. a pound, ranging as low as 10 c. and as high as 30 c. Butter in most towns is a luxury, being worth as much as 60 to 70 c.
What to read after Colombia?
You can find similar books in the "Read Also" column, or choose other free books by Phanor James Eder to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Here the method is to burn the grass every year with the object of burning the ticks.
Dairying is in a very primitive state. Cows give only an average of two quarts of milk a day, and do not give up their milk unless the calf is tied to them.
Cheese is too good a name for the stuff that is turned out. The following is the method of manu- facture : the milk is put in a long, narrow dug- out, cut out from the log of a tree, then the rennet (calves' stomach) is immersed and is moved along in this ...dug-out for a few minutes and then allowed to stand until the milk curdles. Once curdled it is pressed down by hand until the whey rises, and when this has all been removed the stuff remaining, called cheese, is rubbed continually for about half an hour with the hands, and when of sufficient con- sistency coarse salt is added and the mass is pressed in wooden moulds of different sizes. This, strange to say, sells at an average price of 15 c. a pound, ranging as low as 10 c. and as high as 30 c. Butter in most towns is a luxury, being worth as much as 60 to 70 c.
What to read after Colombia?
You can find similar books in the "Read Also" column, or choose other free books by Phanor James Eder to read onlineMoreLess
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