The Handbook for Practical Farmers: Dealing with the More Important Aspects of Farming in the United StatesHugh Findlay D. Appleton, 1920 - 558 Seiten |
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The Handbook for Practical Farmers: Dealing With the More Important Aspects ... Hugh Findlay Keine Leseprobe verfügbar - 2023 |
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acid acre Agriculture alfalfa amount animal Babcock test barrel beekeeper Bordeaux mixture bottles breed bushel butter cattle cent chicks clean cold color colt cool corn cover cream creosote cubic cultivation dairy disease draft horse drain early eggs farm farmer feed feet fertilizer foal full sun gallons grain grass green manure grown hogs horse hundred pounds inches insects keep land legumes lime loam machine manure mare mature meat method mixture nitrogen oats one-half ounce Paris green Partial shade pasture Phlox phosphoric acid pipe plant plowing potash potatoes produce rennet roots salt saltpeter seed shade or full sheep side silage skim milk soil Spray spring stock food strychnine surface sweet sweet potatoes tablespoonful tank temperature thoroughbred timothy trees varieties warm wash weeds weight wheat winter wood
Beliebte Passagen
Seite 533 - APOTHECARIES' WEIGHT 20 grains = 1 scruple. 3 scruples = 1 dram. 8 drams = 1 ounce. 12 ounces = 1 pound.
Seite 533 - Square Measure. 144 square inches 1 square foot, 9 square feet 1 square yard, 30J square yards 1 square rod, 40 square rods 1 rood, 4 roods 1 acre.
Seite 535 - From half the sum of the three sides, subtract each side separately; multiply the half -sum and the three remainders together; the square root of the product is the area.
Seite 191 - Water, 50 gallons. Slake the lime in a small quantity of hot water, add the sulphur gradually and stir thoroughly. Dilute the mixture to 15 gallons with water, and boil in an iron kettle, or cook by steam in a barrel for fortyfive minutes. Fill the vessel with water to the required 50 gallons; strain the wash through a fine-mesh strainer, and apply hot. This wash should be applied in the fall after the leaves have dropped, or in the spring before the buds open. Spray thoroughly, covering all parts...
Seite 533 - CUBIC MEASURE. 1,728 cubic inches = 1 cubic foot. 27 cubic feet = 1 cubic yard. 128 cubic feet = 1 cord of wood or stone.
Seite 381 - After the meat has been thoroughly cooled, the carcass may be cut up and cured. Sugar-cured pork is preferable to dry-cured pork or plain salt pork because of its pleasant flavor and because the meat is not so dry and hard. Beef tongues may be cured in the same pickle with the pork. All the pork carcass may be cured except the loins, which are used fresh for chops and roasts, the spareribs, which are used fresh, and the trimmings, which are used for lard and sausage. The hams, shoulders, and bacons...
Seite 386 - Half fill a pail with water and mix in the flour, dissolving all lumps thoroughly. Dissolve the chrome in a quart of water in a separate vessel and add the solution and the glue to the flour; bring the whole to a boil and add the barytes slowly, stirring constantly. Make the wash the day before it is required. Stir it frequently when using, and apply with a brush.
Seite 379 - All meat to be preserved, either fresh or cured, should be thoroughly cooled after the animal is slaughtered, for unless this is done the meat will not cure well nor will it be possible to keep it in a fresh state for any length of time. In cold weather meat may be kept by hanging it in a dark, cool place, where dogs, cats, and rodents cannot reach it. If a temperature below 40° F. is maintained, meat may be kept for weeks; but with the temperature alternating between low and high, it will not keep...
Seite 490 - J ounce (or less) of saccharine. Put the mixture in a tin pepperbox and sift It gradually over 50 pounds of crushed wheat or 40 pounds of crushed oats In a metal tub, mixing the grain constantly so that the poison will be evenly distributed. Dry mixing has the advantage that the grain may be kept any length of time without fermentation.
Seite 383 - Divide the mixture into three portions. Rub one portion on the meat the first day, and pack the meat in a barrel. Leave it for three days. At the end of the three days take the meat out of the barrel, rub it with a second portion of the mixture, and repack it. Three days later rub the meat with the third and last portion of the mixture, and repack it. Let it stay in the barrel for ten to fourteen days. Then remove it, wash it in warm water, and smoke it. Pickled pigs' feet Take well-scraped pigs'...