Ubufatanye
UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
IbishushanyoIBIRIBWA N'IBINYOBWA
IBIRIBWA N'IBINYOBWA
Ibishushanyo 580 birahari • Ibyiciro bito 5
Reba Ibyiciro Bito
Ibishushanyo (580)
Swinging-Tub Partition Churn: Rods to the Still Frame Flap the Dashers as the Hung Tub Swings
na Woody
IBIRIBWA N'IBINYOBWA
2
0
0
0
0
0
Pendulum Twin-Dasher Churn: A Swinging Weighted Lever Rocks a Beam That Works Two Half-Dashers Alternately
na Martin
IBIRIBWA N'IBINYOBWA
2
0
0
0
0
0
Rim-and-Disk Flow Churn: Cream Is Rubbed Past a Turning Disk, Then Falls Through Fixed and Turning Dashers
na Buttercup
IBIRIBWA N'IBINYOBWA
1
0
0
0
0
0
Trundle-and-Pitman Churn: One Crank Turns the Dasher Staff and Lifts It Up and Down at Once
na Martin
IBIRIBWA N'IBINYOBWA
3
0
0
0
0
0
Funnel-Tube Atmospheric Churn: Trailing Funnels on a Fast Cross Draw Air Down Slanting Tubes Into the Cream
na Buttercup
IBIRIBWA N'IBINYOBWA
1
0
0
0
0
0
Water-Jacket Revolving Box Churn: A Box With No Dasher Turns on Stub Axles Inside Warm or Cold Water
na Martin
IBIRIBWA N'IBINYOBWA
2
0
0
0
0
0
Surface Dash-Wheel Churn: A Fast Fan Skims the Cream Over a Partition on a Parallel-Rule Frame
na Buttercup
IBIRIBWA N'IBINYOBWA
3
0
0
0
0
0
Sprung-Blade Inclined-Dasher Churn: The Blades Close to Pass the Narrow Top and Spread to Fill the Wide Bottom
na Woody
IBIRIBWA N'IBINYOBWA
5
0
0
0
0
0
Segment-Rack Zone Churn: A Lever Rocks the Dasher Shaft, a Toothed Tin Band Gathers the Butter at the Surface
na Buttercup
IBIRIBWA N'IBINYOBWA
3
0
0
0
0
0
Spiral-Beater Box Churn: Diamond-Holed and Hollow-Ended Beaters Drive the Cream End to End
na Buttercup
IBIRIBWA N'IBINYOBWA
4
0
0
0
0
0
Sliding-Head Churn Drive: The Churn Rides on the Pulley Head and Stays in Line When the Belt Is Slacked
na Martin
IBIRIBWA N'IBINYOBWA
4
0
0
0
0
0
Ice-Chamber Air Churn: The Hollow Dasher Pumps the Same Air Round Through Ice and Cream
na Buttercup
IBIRIBWA N'IBINYOBWA
1
0
0
0
0
0
Sake from Moto: the Mash Built Up in Three Additions, Soye, Naka and Shimai, Pressed and Settled (Itami, after Rein 1889)
na Charlie
Gukora Ibinyobwa
10
0
0
0
0
0
Moto, the Sake Starter: Steamed Rice, Koji and Water Fermented Cold for Fourteen Days (Itami, after Rein 1889)
na Charlie
Gukora Ibinyobwa
7
0
0
0
0
0
Red Wine: Dark Grapes Fermented on Their Skins
na TheChef
Ibinyobwa
21
0
0
0
0
0
Salmon Fillet, Skin On, Frozen Safe for Raw Eating
na TheChef
Ibiribwa
20
0
0
0
0
0
Natural Sheep Casing: Small Intestine Cleaned and Salted
na TheChef
Ibiribwa
17
0
0
0
0
0
Tencha: Shade-Grown Tea Leaves Steamed and Dried Flat for Matcha
na TheChef
Ibinyobwa
18
0
0
0
0
0
Coconut Oil from Fermented Coconut Milk
na TheChef
Ibiribwa
15
0
0
0
0
0
Bread Flour: Hard Wheat Ground on a Quern and Sifted
na TheChef
Ibiribwa
16
0
0
0
0
0
Dry Malt Extract: Pale Malt Mashed, Wort Boiled Down and Dried
na TheChef
Ibiribwa
11
0
0
0
0
0
Seed Sugar Crystals: Cane Syrup Boiled Down and Cooled Shallow to a Fine Grain
na TheChef
Ibiribwa
13
0
0
0
0
0
Tea Seed Oil: Camellia Seeds Shelled, Dried, Crushed, Steamed and Pressed
na TheChef
Ibiribwa
16
0
0
0
0
0
Ricotta: Whey Soured, Heated Near Boiling and Strained
na TheChef
Ibiribwa
13
0
0
0
0
0
Hagaragajwe 24 kuri 580