Studies of Poultry from the Farm to the Consumer (Classic Reprint) PDF Download
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Author: M. E. Pennington
Publisher: Forgotten Books
ISBN: 9780266276340
Category : Business & Economics
Languages : en
Pages : 46
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Book Description
Excerpt from Studies of Poultry From the Farm to the Consumer The fact that the changes undergone by poultry at temperatures below freezing are of a different character from those undergone at ordinary temperatures, as indicated by appearance, flavor, odor, etc., has led to the assumption on the part of the industry that changes in composition do not occur. The fact, too, that the changes are so subtle that the best scientific methods obtainable at present are only just beginning to detect them, together with the further fact that, for the most part, the investigations have up to this time not gone far enough to elucidate the means by which the changes noted are brought about, renders the problem from both the scientific and the technical viewpoint one of great difficulty as well as interest. The general public agitation in the United States in recent years concerning cold-stored foods, in the sense of foods kept in a frozen condition for long periods, has been productive of more scientific experimentation and closer technical observation of such products than has been accorded to flesh foods kept at or a few degrees above the freezing point; yet the quality of perishable stuffs of all kinds so kept would demand that this phase of refrigeration be studied quite as thoroughly, if not more thoroughly, than the former. 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: M. E. Pennington
Publisher: Forgotten Books
ISBN: 9780266276340
Category : Business & Economics
Languages : en
Pages : 46
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Book Description
Excerpt from Studies of Poultry From the Farm to the Consumer The fact that the changes undergone by poultry at temperatures below freezing are of a different character from those undergone at ordinary temperatures, as indicated by appearance, flavor, odor, etc., has led to the assumption on the part of the industry that changes in composition do not occur. The fact, too, that the changes are so subtle that the best scientific methods obtainable at present are only just beginning to detect them, together with the further fact that, for the most part, the investigations have up to this time not gone far enough to elucidate the means by which the changes noted are brought about, renders the problem from both the scientific and the technical viewpoint one of great difficulty as well as interest. The general public agitation in the United States in recent years concerning cold-stored foods, in the sense of foods kept in a frozen condition for long periods, has been productive of more scientific experimentation and closer technical observation of such products than has been accorded to flesh foods kept at or a few degrees above the freezing point; yet the quality of perishable stuffs of all kinds so kept would demand that this phase of refrigeration be studied quite as thoroughly, if not more thoroughly, than the former. 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:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 60
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 0
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Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 42
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Book Description
Author: Zella Wigent
Publisher: Forgotten Books
ISBN: 9780267394081
Category :
Languages : en
Pages : 76
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Book Description
Excerpt from Poultry for the Farm and Home This chart shows the record of two farm flocks nearly equal in size. Note the difference in egg production per hen. 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: F. C. Elford
Publisher: Forgotten Books
ISBN: 9780331884142
Category : Business & Economics
Languages : en
Pages : 64
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Book Description
Excerpt from Farm Poultry Poultry Keeping Suited to ail - Poultry keeping is one of the most valuable industries carried on in connection with every well-con ducted farm or rural home. The money-making possibilities of poultry farms may be in doubt, but hens can be made pay on even the poorest farm in the Province. Probably no class of live stock is so widely scattered and universally reared. From the warmest regions of the tropics to the cold, bleak regions of the Yukon, man demands eggs as one Of the staple articles necessary to sustain life. Fresh eggs are pre ferred, therefore the hen has been introduced, and poultry has become adapted and acclimatized to all regions inhabited by civilized man. The flesh of fowls is delicious and nutritious; and eggs, one of the most per fect of human foods, are being used more and more. In former times poultry keeping was, and in many places is yet, a side issue, a mere incident to general farming, its responsibilities and cares falling on the overworked housewife or some of the very small chil dren. The fowls gathered their own subsistence, stole their nests, brought forth a few chickens, which lived or died according to conditions. The poultry was compelled to roost in the trees, on the fences, or perchance in the barn. About the only care given was to occasionally throw them a little food. 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: Earl Bedford Hawks
Publisher:
ISBN: 9781330559864
Category : History
Languages : en
Pages : 508
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Book Description
Excerpt from Science and Art of Poultry Culture In placing this volume before the public, the author fully realizes the responsibility that rests upon one who assumes so grave an undertaking. The poultry industry has reached such proportions, the amount of capital invested is growing so rapidly and the ultimate success of the individual is so necessary, that a treatise on the poultry industry should be compiled in the most careful and painstaking manner. Since childhood, poultry has had its allurements for the author, who spent his early years upon a farm. The training given by the high school, the college, the university, and the subsequent practice of the law, has enabled the author to enjoy keenly the fancier's labors and assisted him to fully realize that in the field of poultry culture it is brains, not brawn, that win success. Whatever of merit is to be found in this treatise is largely due to the years of assistance given by various Government experiment stations throughout the United States and Canada, to the efficiency of the poultry journals, to the special treatises of value, to the splendid exhibitions, and to the practical experience of the author as a fancier, each of which has had a share in the general education leading to this volume. This education is opening to the author the possibilities that lie ahead for the student in poultrydom, and the vast extent and importance of this field in the commercial world. To Wm. E. Becker, is due the credit for valuable aid and the excellent chapter upon the "Vices, Enemies, Parasites and Diseases of Poultry and their Proper Treatment," and who in turn wishes to acknowledge the assistance of Salmon and other prominent authorities. The author will feel that this volume will not have been in vain if it shall prove helpful and instructive to poultry lovers, whether they are beginners or veterans in the business or whether they are in college, on a city lot, or on the farm. 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: Lester Kilpatrick
Publisher: Forgotten Books
ISBN: 9780265808498
Category : Business & Economics
Languages : en
Pages : 40
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Book Description
Excerpt from Processing and Marketing Farm Poultry State college of agriculture and State department of agriculture concerning the specific application of the considerations discussed herein, as well as any other factors that apply to his particular locality. 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.
