A Handbook of Agriculture, Выпуск 7 |
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Стр. 101
... ensilage . I have not fed any myself , but a friend of mine who has a flock of a hundred grade Cotswolds fed them four pounds of corn ensilage morning and evening , and he considered it good food for them . His ewes improved in appear ...
... ensilage . I have not fed any myself , but a friend of mine who has a flock of a hundred grade Cotswolds fed them four pounds of corn ensilage morning and evening , and he considered it good food for them . His ewes improved in appear ...
Стр. 124
... ensilage , mangolds and flat tur- nips . We depend mainly upon the mangolds for our root crop . We are now feeding our breeding ewes about four pounds of ensilage to one hundred pounds live weight every day in this winter and the ensilage ...
... ensilage , mangolds and flat tur- nips . We depend mainly upon the mangolds for our root crop . We are now feeding our breeding ewes about four pounds of ensilage to one hundred pounds live weight every day in this winter and the ensilage ...
Стр. 125
... bottom cut all leaves from the hay , take the ensilage roots or grain , or what is better than all else for this purpose the lambs cannot get into them 2x4 P 1X12 BOARD 1X12 OPEN SPACE . P BOARDA WINTER LAMB RAISING . 125.
... bottom cut all leaves from the hay , take the ensilage roots or grain , or what is better than all else for this purpose the lambs cannot get into them 2x4 P 1X12 BOARD 1X12 OPEN SPACE . P BOARDA WINTER LAMB RAISING . 125.
Стр. 160
... Ensilage is in the milk or a little before is a has a nutritive ratio of one to twelve nitrogenous food , if left for the grain so you see that when fed by itself the to ripen and consequently the straw ration would be one - sided . Now ...
... Ensilage is in the milk or a little before is a has a nutritive ratio of one to twelve nitrogenous food , if left for the grain so you see that when fed by itself the to ripen and consequently the straw ration would be one - sided . Now ...
Стр. 162
... ensilage . The of keeping a cow for the year at thirty- same question to be answered in re six dollars and thirty - five cents as per lation to clover made into hay or con- the following statement : Ten pounds verted into ensilage ...
... ensilage . The of keeping a cow for the year at thirty- same question to be answered in re six dollars and thirty - five cents as per lation to clover made into hay or con- the following statement : Ten pounds verted into ensilage ...
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acid acre agricultural animal Babcock Babcock test baking beef boiling Bordeaux mixture bran bread breeding bushels butter butter fat cellar cents cheese churning clover hay cold cook corn cost course cow feed cream crop croquettes dairy dairyman dollars drop early eggs ensilage ewes experiment farm farmer fattening fertility flock flour fondant four give grain ground grow harrow inches juice keep kind lambs land legumes manure meal meat milk Miss mixed mutton never nitrogen oats Paris green pasture peas phosphoric acid piece pint plant plow pota potash potatoes pounds produce Prof profit Question-Do Question-What rape ration salt sauce seed sheep sheep husbandry skim soil spring tablespoonful teaspoonful temperature thing timothy timothy hay tion tubers weeks wethers wheat whey winter Wiscon Wisconsin wool
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Стр. 84 - In battle or business, whatever the game, In law or in love, it is ever the same ; In the struggle for power, or the scramble for pelf, Let this be your motto, — Rely on yourself!
Стр. 85 - Heaven is not reached at a single bound ; But we build the ladder by which we rise From the lowly earth to the vaulted skies, And we mount to its summit round by round.
Стр. 211 - Break one quarter of a pound of macaroni in three-inch pieces, and put into three pints of boiling salted water. Boil twenty minutes, or until soft. Drain in a colander, and pour cold water through it to cleanse and keep it from sticking. Cut into inch pieces. Lay the strips on a board, parallel to each other, and cut through them all at once. Put in a shallow baking-dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoonful of butter, and one...
Стр. 192 - ... cheese by any individual manufacturer in the world, Wisconsin takes second. In the best display of fancy cheese, Wisconsin takes the first. In the best display of Switzer and Limburger, Wisconsin takes first in both. In the best display of sage cheese, Wisconsin again takes first; and W'HEREAS, The high honor of being one of the foremost dairy states in the Union has been achieved by the zeal, industry and enterprise of our own dairymen and dairy women; and WHERKAS, We recognize the substantial...
Стр. 192 - In the grand prize of $300, to any dairy association or dairy board of trade, the Wisconsin Dairymen's Association takes the first and the Sheboygan county board of trade the second, of $200. In the largest and best display of cheese by any individual manufacturer in the world, Wisconsin takes second. In .the best display of fancy cheese, Wisconsin takes the first. In the best display of Switzer and Limburger, Wisconsin takes first in both. In the best display of sage cheese, Wisconsin again takes...
Стр. 111 - ... verily I say, that inasmuch as ye do this the fullness of the earth is yours : the beasts of the fields, and the fowls of the air, and that which climbeth upon the trees, and walketh upon...
Стр. 212 - Pour on one third of the milk. Let it boil, and stir well as it thickens ; tip the saucepan slightly to keep the sauce from sticking. Add another third of the milk; let it boil up and thicken, and stir vigorously till perfectly smooth. Be sure that all the lumps are rubbed out while it is in this thick state. Then add the remainder of the milk ; let it boil, and when smooth add the salt and pepper...
Стр. 211 - ... according to directions for White Sauce (see page 189). Add half a teaspoonful of salt. Mix two thirds of a cup of fine cracker crumbs with a third of a cup of melted butter, and sprinkle over the top. Bake till the crumbs
Стр. 222 - Rub butter to a cream; add salt, pepper, parsley, and lemon juice. Spread on hot beefsteak.
Стр. 217 - ... celery salt. A few grains of cayenne. Scald the cream. Melt the butter in a granite saucepan. When bubbling, add the dry cornstarch. Stir till well mixed. Add one third of the cream, and stir as it boils and thickens. Add more cream, and boil again. When perfectly smooth, add the remainder of the cream. The sauce should be very thick, almost like a drop batter. Add the seasoning, and mix it while hot with the meat or fish. For croquettes, one. beaten egg may be added just as the sauce is taken...