Education Commons^™

Heg81-137 Sewing For Children (Revised November 1984), Rose Marie Tondl

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses issues that should be considered when sewing for children.

Sewing for children can be great fun and a real opportunity to express your creativity. Before you decide to sew, however, ask yourself these questions:

Do I have enough skill to make the garment satisfactorily?

Do I own a sewing machine that is in good operating condition?

Do I have time to sew?

Do I enjoy sewing?

Will the finished garment be a source of pride for me and my child?

Am I able to determine which garments can be made at home at a real savings, and …

G81-579 Nebraska Tractor Tests, Leonard L. Bashford, Kenneth Von Bargen

University of Nebraska-Lincoln Extension: Historical Materials

Nebraska tractor tests provide agricultural tractor users with unbiased information on machine performance.

Purpose of the Tests

Nebraska tractor tests are made to provide agricultural tractor users with unbiased information about tractor performance. The test data allows the user to make meaningful comparisons between tractors.

Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and back. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast, wings, thighs, drumsticks, ribs and back. The Cut Up Chicken, Part I, HEG 81-145, shows how to cut these parts with the ribs and back attached to the breast or thigh.

Heg81-145 The Cut Up Chicken, Part I, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast with ribs, wings, thighs with back, and drumsticks. The Cut Up Chicken, Part II, HEG 81-146, shows how to cut these parts with the ribs and back as separate pieces.

Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides complete step-by-step instructions with pictures for home processing of chickens. Steps for processing chickens are feed withdrawal, killing, scalding, plucking, eviscerating, cooling, packaging, and freezing.