Created by gemini-2.0-flash-lite on 2025-05-04

Here is a description of the image:

The image is a handwritten document, likely a report or record from the early 1900s. The text is written in cursive on what appears to be slightly aged paper.

The document is dated January 15, 1904, and is titled "Report by Henry Remer 04". The main topic seems to be "Making a Starter", which suggests it is related to the production of a starter culture, possibly for dairy products.

The document outlines a process, presumably for making the starter. It details the use of separated milk, heating it to a specific temperature, cooling, and the use of butter culture and Douglas Lactic Acid. It also mentions storing the mixture for 24 hours before use.

Following the description of making the starter, the document includes a "Testing" section, with results for different types of milk and cream. It lists percentages for milk for the separator, butter milk, skim-milk, and cream, providing percentages of 4.2%, 4%, 8%, 24%, and 27%, respectively.

Created by gemini-2.0-flash on 2025-05-04

Here is a description of the image:

The image shows a handwritten report dated January 15, 1904, titled "Making a Starter" and attributed to "Henry Remer '04". The report details the process of making a starter, starting with the use of separated milk. The amount used is specified as 10 lbs, which was then heated to a temperature of 160 degrees, held at that temperature for 10 minutes, and then cooled down to 90 degrees. 1/2 oz of "Douglass Lastic Acid" butter culture was added, after which it was placed in an airtight box to sit for 24 hours before it's ready to use.

Following the instructions is a section titled "Testing", which lists the test results of various types of milk. These include milk for the separator, buttermilk, skim-milk, cream, and cream from the separator. Each type has a reported percentage of 4.2%, 4%, 1/8%, 24%, and 27%, respectively.