Experiment Station Work, XVII PDF Download
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
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Book Description
Author: Altus Lacy Quaintance
Publisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 658
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Book Description
Author:
Publisher:
ISBN:
Category : Pecan
Languages : en
Pages : 1024
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Book Description
Collection of miscellaneous publications and state agricultural experiment station bulletins by various authors on pecan culture.
Author: Fred Robert Brison
Publisher:
ISBN:
Category : Nuts
Languages : en
Pages : 336
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Book Description
Author: H. Harold Hume
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 154
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Book Description
DigiCat Publishing presents to you this special edition of "The Pecan and its Culture" by H. Harold Hume. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Edmund E. Risien
Publisher:
ISBN:
Category : Pecan
Languages : en
Pages : 72
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Book Description
Author: James McWilliams
Publisher: University of Texas Press
ISBN: 0292749163
Category : Nature
Languages : en
Pages : 193
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Book Description
Traces the historical and cultural paths of the pecan, while weaving American history, agricultural history, and science into the story.
Author: Hardrada Harold Hume
Publisher:
ISBN:
Category : Pecan
Languages : en
Pages : 206
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Book Description
Author: Clarence Arthur Reed
Publisher: Forgotten Books
ISBN: 9780260360397
Category : Gardening
Languages : en
Pages : 36
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Book Description
Excerpt from Pecan Culture: With Special Reference to Propagation and Varieties In comparison with certain fruits the value of the pecan crop Of 1909 was approximately one-ninetieth that Of apples, one-thirtieth that of peaches and nectarines combined, one-ninth that Of pears, One - eighth that of cherries, and one-quarter that of Florida oranges. In the number of farms from which nut trees were reported this species easily takes first rank, as pecan trees were reported from farms, black walnuts from farms, Persian walnuts from farms, and almonds from farms. Therefore 16 per cent more farmers were engaged in raising pecans than black walnuts, 124 per cent more than Persian walnuts, and 523 per cent more than almonds. 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: James McWilliams
Publisher: University of Texas Press
ISBN: 0292753918
Category : Nature
Languages : en
Pages : 190
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Book Description
“This excellent and charming story describes a tree that endured numerous hardships to become not only a staple of Southern cuisine but an American treasure.” —Library Journal What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? But as familiar as the pecan is, most people don’t know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was “improved” a little more than a century ago—and why that rapid domestication actually threatens the pecan’s long-term future. In The Pecan, the acclaimed author of Just Food and A Revolution in Eating explores the history of America’s most important commercial nut. He describes how essential the pecan was for Native Americans—by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of “improvement” began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States—and as much as half of that total might be exported to China, which has fallen in love with America’s native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a “perfect storm” of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom.
