Author: Sydney Frederick Armstrong
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 216

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Author: S. F. Armstrong
Publisher:
ISBN:
Category :
Languages : en
Pages : 350

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Author: Sydney Frederick Armstrong
Publisher: Forgotten Books
ISBN: 9781333313210
Category : Science
Languages : en
Pages : 216

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Excerpt from British Grasses and Their Employment in Agriculture The enormous importance of our cereal grasses is apparent to everyone, but apart altogether from these, our native grasses are worthy of our highest attention, if only on account of the large proportion of agricultural land occupied by them. Of the total area of forty-seven million acres under grass and other crops in the United Kingdom, some twenty-seven million acres are now (1917) under permanent grass. Of the remaining area about six and a half million acres are occupied by Rotation Grasses and Clovers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Sydney Frederick Armstrong
Publisher:
ISBN:
Category : Grasses
Languages : en
Pages : 350

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Author: F. S. Armstrong
Publisher:
ISBN:
Category : Grasses
Languages : en
Pages : 350

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Author: Sydney Frederick Armstrong
Publisher: Palala Press
ISBN: 9781356457656
Category :
Languages : en
Pages : 214

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author:
Publisher: CUP Archive
ISBN:
Category :
Languages : en
Pages : 372

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Author: Richard Morse
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 234

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Author: G. E. Fussell
Publisher: Routledge
ISBN: 1000696588
Category : History
Languages : en
Pages : 265

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Originally published in 1966, this work by G. E. Fussell is a thorough examination of the role played by the English dairy farmer over the past four hundred years. Beginning his study with the cow he gives an account of the improved breeding and feeding methods that make today's cow a totally different beast to that of the Tudor farmer. A chapter is devoted to the cultivation of fodder crops and another to the comfort of the cow for, as the author states, pleasant conditions are an important factor in encouraging its productivity. The dairy industry, no less than any other in the nineteenth century, was the scene of numerous devices and inventions designed to improve milking methods. This, together with the development of the sale of milk in a liquid form, is discussed in later chapters. The practical difficulties of transporting milk had until about 1850 caused the major part of the milk produced to be turned into butter and cheese and the varying products of differing regions are fully described. Towards the end of the nineteenth century, however, the number of dairies prepared to retail milk grew in number to accommodate an ever increasing rate of milk consumption. Numerous farming textbooks published during the period and contemporary descriptions of the farming scene form the background for this scholarly appraisal. No other book has treated the English dairy farmer in such detail and, in drawing upon such a wealth of illustrative material to support his conclusions, G. E. Fussell has produced a work which will be valued by all agricultural historians.

Author: Macdonald College
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 738

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