Ralph P. Tittsler, Associate Bacteriologist Bureau of Dairy Industry. Method for preserving cream. 5. The Department of Agriculture is experimenting and testing daily to determine the bacteria contained in cream that has been preserved by means of salt. In the photo is Ralph P. Tittsler, Associate B
4 x 5 in. or smaller
- Date
- 1939
- Collection
- Harris & Ewing
- Archive
- Library of Congress (via Wikimedia Commons)
- Type
- photograph
- Original size
- 10,115 × 8,078 pixels
Public domainsafest
Reason: Harris & Ewing collection, given to the Library of Congress without copyright restrictions.
Read from: Commons licence category: PD-Harris-Ewing; no CC BY, CC BY-SA, GFDL or deletion tag on the file page; permission field: No known restrictions on publication. For more information, see Harris & Ewing Photographs - Rights and Restrictions Inf.
Credit line
"Ralph P. Tittsler, Associate Bacteriologist Bureau of Dairy Industry. Method for preserving cream. 5. The Department of Agriculture is experimenting and testing daily to determine the bacteria contained in cream that has been preserved by means of salt. In the photo is Ralph P. Tittsler, Associate B" (1939). Harris & Ewing. Library of Congress, Prints and Photographs Division, via Wikimedia Commons. Public domain. https://commons.wikimedia.org/wiki/File:Ralph_P._Tittsler,_Associate_Bacteriologist_Bureau_of_Dairy_Industry._Method_for_preserving_cream._5._The_Department_of_Agriculture_is_experimenting_and_testing_daily_to_determine_the_LCCN2016874887.jpgNeed photos for a whole script? Add Find Any Photo to Claude and ask for this one by its id: 293781.
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