Life Sciences Commons^™

The Vitamin A Content Of Skimmilk, Standardized Milk, And Cream From Different Breeds Of Cows, I. L. Hathaway, H. P. Davis

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

A study was made of the vitamin A content of skimmilk, of milk standardized by the addition of separated milk, and of cream. Rats whose body stores of vitamin A had been depleted by being fed a vitamin A deficient ration were fed either skimmilk, standardized milk, or cream as a source of vitamin A. Approximately 750 rats were used in nine experiments. From the results of these experiments the following conclusions were drawn: (1) that the vitamin A content of milk is associated largely with the butterfat and that separated milk containing a small quantity of fat contains only …

Farm Mortgage History Of Eleven Southeastern Nebraska Townships 1870-1932, Eleanor H. Hinman, J. O. Rankin

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

It is believed that a study of a complete record of all farm mortgages for a typical although very limited Nebraska farming area from 1870 through 1932 may be of interest (1) as a sample of the farm mortgage history of the western part of the corn belt, (2) as a contribution to analyzing some of the sources of agricultural credit and the use made of them, (3) as an illustration of the relation of farm mortgages to land and commodity prices, farm income, and banking resources, and (4) as an example of the mortgage problems of corn belt farmers …

White Scours Of Calves, L. Van Es

Nebraska Agricultural Experiment Station: Historical Circulars

It becomes possible to understand some of the reasons for the occurrence of disorders among the newborn of animals kept under the usual conditions imposed by domestication. Among these, the subject of this circular, White Scours in Calves, occupies a prominent place.

The Relative Susceptibility Of Alfalfas To Wilt, George L. Peltier

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

Except for alfalfa seed originating from a few old fields of Turkestan and Ladak, all varieties and strains now grown for commercial seed production in the United States, so far tested, have proved susceptible to wilt. All seed lots tested from South America (Chile, Argentina, and Uruguay), Europe (France, Spain, Portugal, Germany, Hungary, Italy, Roumania, and Ukranian S.S.R.), Africa (Morocco, Algeria, and Abyssinia), and Asia (Palestine, Manchuria, China, Korea, and Chinese Turkestan) were found to be susceptible to wilt. All seed lots of Turkestan origin so far tested are as resistant as Hardistan, or more so. Seed samples from the …

Annual Report: 1933

Cherry County Extension: Historical Documents

General Activities

Building Extension Program

Cereals

Legumes and Forage Crops

Potatoes, Cotton, Tobacco, and other Special Crops

Fruits, Vegetables, and Beautification of Home Grounds

Forestry and Agricultural Engineering

Poultry and Bees

Dairy Cattle, Beef Cattle, Sheep, Swine, and Horses

Agricultural Economics

Foods and Nutrition

Child Development and Parent Education

Clothing

Home Management and House Furnishings

Home Health and Sanitation

Community or Country-Life Activities

Other Activities

Ec33-136 Corn In Nebraska, P.H. Stewart, D.L. Gross, T.A. Kiesselbach

University of Nebraska-Lincoln Extension: Historical Materials

Corn is Nebraska's most important crop. Of the nearly 19 million acres under cultivation in the state, over 10 million acres or more than 50 percent is normally planted to corn. This is three times the acreage of wheat, four times that of oats, and ten times that of barley. The 10-year average acre yield of corn for this state is 25.8 bushels compared with 26.9 bushels for the entire United States. Nebraska, with an average annual crop of approximately 258 million bushels, usually ranks third among all states in the total production of corn, being exceeded by Iowa and …

Ec33-940 Home Baking Of Breads, Florence J. Atwood

University of Nebraska-Lincoln Extension: Historical Materials

Bread in some form is one article of food that is served on the table three times a day. No other single article of food has as constant a place in the daily menu. Bread is often the main item for breakfasts and suppers. The combination of bread and milk lends itself to an economical meal.

Breadmaking is not a difficult task. The splendid flours and reliable yeasts which are available have done much in helping to assure success in breadmaking. Home baking offers opportunities for variety in menus at low cost.

This 1933 extension circular discusses the principle ingredients …