Digital Commons Network^™

Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen

All Archived Publications

No abstract provided.

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Cost Of Home Canning, Marilyn B. Noyes

Archived Food and Health Publications

Publication is a cost analysis of estimated costs involved with home canning.

Storage Of Dry Milk, Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions on how to properly store dry milk.

Brussels Sprouts Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication gives information on the proper growing, harvesting, cooking, and eating brussels sprouts.

Broccoli Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication provides information about broccoli, including broccoli varieties, the best soil for growing broccoli, and ways to store and cook it.

G89-925 'Helminthosporium' Leaf Spot And Melting Out Diseases Of Turfgrass (Revised December 1995), John E. Watkins, Roch E. Gaussoin, Terrance P. Riordan

University of Nebraska-Lincoln Extension: Historical Materials

Symptoms and controls for "Helminthosporium" leaf spot and melting out are discussed.

Leaf spot and melting out are two fungal diseases of turfgrass within the "Helminthosporium" leaf, crown and root disease complex. They are the most common and serious groups of cool season turfgrass diseases in North America.

Program Abstracts, 101st Session, Iowa Academy Of Science, April 21-22, 1989, Buena Vista College

Journal of the Iowa Academy of Science: JIAS

No abstract provided.

Formulation Of A Management Scheme For The Swordfish Fishery Of The Eastern Caribbean, Harold F. Upton

Marine Affairs Theses and Major Papers

During the 1983 season, two U.S. longline vessels initiated the first attempts at the commercial exploitation of swordfish in the Eastern Caribbean. In 1986, the number of U.S. vessels participating in the fishery surpassed 40 with landings of nearly two million pounds per season. The sudden influx of participants and technology to the region has resulted in a variety of user conflicts and associated policy issues. Major areas of concern involve the conservation of a heavily exploited resource and the distribution of benefits which accrue from resource exploitation among the resource-adjacent island states and U.S. fishing operations. This study examines …

Small Farmland Experimental Catchments In Western Australia, K J. Bligh

Resource management technical reports

No abstract provided.

G89-915 Testing Livestock Feeds For Beef Cattle, Dairy Cattle, Sheep And Horses, Rick Grant, Bruce Anderson, Richard J. Rasby, Terry L. Mader

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides tips on how to determine feeds you should analyze and nutrients to measure. It tells how to interpret the results of feed analysis.

Why Test Feeds?

Nutrient concentration can vary considerably in feeds, especially forages. Protein in alfalfa hay can range from 10 to 25 percent or more of the dry matter; grass hay will contain between four and 18 percent protein.

Use feed tests to target specific feeds to different livestock. Feed high quality forage to the most productive livestock or when nutrient needs are highest. Feed lower quality forage to animals with lower nutrient needs. …

G89-915 Testing Livestock Feeds For Beef Cattle, Dairy Cattle, Sheep And Horses (Revised April 1997), Rick Grant, Bruce Anderson, Richard J. Rasby, Terry L. Mader

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides tips on how to determine feeds you should analyze and nutrients to measure. It tells how to interpret the results of feed analysis.

Why Test Feeds?

Nutrient concentration can vary considerably in feeds, especially forages. Protein in alfalfa hay can range from 10 to 25 percent or more of the dry matter; grass hay will contain between four and 18 percent protein.

Use feed tests to target specific feeds to different livestock. Feed high quality forage to the most productive livestock or when nutrient needs are highest. Feed lower quality forage to animals with lower nutrient needs.

Safe Kitchen Rules, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives tips and instructions on how to be safe in the kitchen.

Elderberries, Georgia C. Lauritzen Phd, Carl M. Johnson

Archived Food and Health Publications

Publication gives identification characteristics of elderberries and how to make syrup, jelly, and pie using elderberries.

The Hidden Costs Of Beef, Michael W. Fox, Nancy E. Wiswall

eBooks

No abstract provided.

Changes With Time In The Availability Of Soil Applied Zinc To Navy Beans And In The Chemical Extraction Of Zinc From Soils, J. D. Armour, G. S.P. Ritchie, A. D. Robson

Food Science and Nutrition

The effect of the incubation of zinc (Zn) applied to the soil on Zn uptake and the Zn concentrations in chemical extractants was studied. In a glasshouse experiment using a Zn-deficient gravelly sandy loam, the effect of recently applied Zn was compared with that of Zn incubated with the soil for 15 days at 40°C on growth and Zn uptake by navy beans (Phaseolus vulgaris cv. Gallaroy). At the second harvest (33 days after sowing), the dry weight of shoots of recently applied Zn was consistently higher than that of incubated Zn, except at the highest rate of 1 …

Sdsu Dairy Digest, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

Spotted Locoweed On The Henry Mountains, Verl L. Bagley, Michael H. Ralphs, Lynn A. James

All Archived Publications

Spotted locoweed (Astragalus lentlginosus, var. wahweapens) also known as freckled or Wahweap Milkvetch is characterized by blue leguminous flowers, purple speckled seed pods, and leaves resembling those of garden pea. The plant is poisonous to cattle, sheep and horses. It grows on gravely clay loam semi-desert benches and swales supporting desert shrubs and sparse stands of juniper.

Cost Of Home Canning, Marilyn B. Noyes

All Archived Publications

No abstract provided.

Food Preservation--Plan Ahead, Marilyn B. Noyes, Jean Alder

All Archived Publications

No abstract provided.

Aluminum, Georgia C. Lauritzen

Archived Food and Health Publications

This publication discusses aluminum and its different uses. It also discusses the health effects of aluminum.

Vitamins And Your Good Health, Georgia C. Lauritzen

Archived Food and Health Publications

Publication discusses what vitamins are and the health effects of them.

Cauliflower Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication gives information on cauliflower, including how to grow it, how to store it, and how to cook it.

Food Preservation- Plan Ahead, Marilyn B. Noyes Ph. D., Jean Alder M.S.

Archived Food and Health Publications

Publication gives instructions on how to prepare for preserving your own food, including equipment needed, preparation instructions, and hints for a successful preservation process.

Asparagus, Alvin R. Hamson

Archived Food and Health Publications

Publication discusses varieties of asparagus and how to best grow it.

1989 South Dakota Beef Report, Department Of Animal And Range Sciences, South Dakota State University, Agricultural Experiment Station, South Dakota State University, Cooperative Extension Service, South Dakota State University

South Dakota Beef Report, 1989

This is the complete 1988 South Dakota Beef Report.

Cyanonews (Vol. 5, No. 1, May 1989), Jeff Elhai

CyanoNews

CyanoNews was a newsletter that served the cyanobacteriological community from 1985 to 2003, with content provided by readers (sort of a blog before there were blogs). The newsletter reported new findings from the lab, summaries of recent meetings (often provided by graduate students and post-docs entering the field), positions sought or available, life transitions, a compendium of recent cyanobacteria-related articles, and other items of interest to those who study cyanobacteria.

Erosion Potential Of Phomopsis-Resistant Lupins, D J. Carter, Paul Findlater

Journal of the Department of Agriculture, Western Australia, Series 4

During lupin harvesting, up to 20 per cent of the grain remains on the ground. This non-harvested or pilt grain is a valuable feed for sheep during early summer because the pods, leaf and stem generally provide little nutrient in the stubnbles. In addition, the more efficient the weed control, the less valuable are the stubbles.

The disease lupinosis caused by Phomopsis leptostromiformis restricts the amount of grazing from the lupin stubbles, and hence the risk of wind-erosion of stubble paddocks.

However, the introduction of lupin varieties moderately resistant to Phomopsis and with reduced potential to cause lupinosis means that …

G89-947 Buying Meat By The Serving, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

Buying meat by the serving rather than by the pound can save you money. Determining cost per serving is covered here.

Smart shoppers use cost per serving rather than price per pound in making meat selection decisions. Price per pound can be misleading because all cuts will not yield the same number of servings per pound.

Although some boneless cuts may cost more on a per pound basis, they may be more economical due to less waste. The amount of bone and waste fat determines the number of servings of cooked meat a cut will yield. Cost of the edible …

G89-944 Home Freezing Of Cooked And Prepared Foods, Katharine P. Riddle, Anne Mae Brenner

University of Nebraska-Lincoln Extension: Historical Materials

Preparing food ahead of time and freezing it can save time, energy and money. Frozen cooked foods also add variety to your menu, offer quick meals for unexpected company and provide nutritious choices for busy days.

When you are preparing a main dish, it takes only a little more effort and time to make enough for several meals. You can freeze all of the prepared food in meal size packages, or serve part of the food immediately and freeze the rest.

It is more economical to make your own supply of prepared dishes than to purchase commercially prepared foods.