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Author: George Q. Dow
Publisher:
ISBN:
Category : Capons and caponizing
Languages : en
Pages : 80
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Book Description
Author: George Q. Dow
Publisher:
ISBN:
Category : Capons and caponizing
Languages : en
Pages : 80
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : Capons and caponizing
Languages : en
Pages : 16
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Book Description
Author: Gail Damerow
Publisher: Storey Publishing
ISBN: 1603425616
Category : Technology & Engineering
Languages : en
Pages : 321
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Book Description
From addled to wind egg and crossed beak to zygote, the terminology of everything chicken is demystified in The Chicken Encyclopedia. Complete with breed descriptions, common medical concerns, and plenty of chicken trivia, this illustrated A-to-Z reference guide is both informative and entertaining. Covering tail types, breeding, molting, communication, and much more, Gail Damerow provides answers to all of your chicken questions and quandaries. Even seasoned chicken farmers are sure to discover new information about the multifaceted world of these fascinating birds.
Author: Archibald Robinson Ward
Publisher:
ISBN:
Category : Birds
Languages : en
Pages : 438
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Book Description
Author: Milo Hastings
Publisher: IndyPublish.com
ISBN:
Category : Medical
Languages : en
Pages : 232
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Book Description
Author: Gail Damerow
Publisher: Storey Publishing
ISBN: 158017325X
Category : Technology & Engineering
Languages : en
Pages : 494
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Book Description
Expert advice on selecting breeds, caring for chicks, producing eggs, raising broilers, feeding, troubleshooting, and much more.
Author: Kenneth M. French
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 238
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Book Description
Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328
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Book Description
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
Author: Albert Ernest Jenks
Publisher:
ISBN:
Category : Bontoc (Philippines).
Languages : en
Pages : 590
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Book Description
