Digital Commons Network^™

Ec1175 Economical Food Buying, Muriel Smith

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 1175: Economical Food Buying. This is about the economical point of view within buying food and why it’s important. It also explains the quality of product and how it affects the pricing.

Ec9902 Food Needs At Low Cost, Florence J. Atwood

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular 9902 discusses food needs at low cost.

The Effect Of A Controlled Nitrogen Supply With Different Temperatures And Photoperiods Upon The Development Of The Potato Plant, H. O. Werner

Nebraska Agricultural Experiment Station: Historical Research Bulletins

The potato (Solanum tuberosum Linn.) is grown under a great variety of conditions with regard to temperature, length of day, intensity and character of light, texture, fertility, and moisture of soil, and atmospheric humidity. There is need for a better understanding concerning the internal response of the potato plant to these external conditions when they are applied, either singly or in combination with each other, and the resulting morphological response, especially with regard to the tuberization process. It has been the object of this investigation to determine the relation of the nitrogen supply to the processes of stolon and …

The Vitamin E Content Of Certain Dairy Feeds, I. L. Hathaway, H. P. Davis

Nebraska Agricultural Experiment Station: Historical Research Bulletins

A study was made of the vitamin E content of each of the ingredients of our dairy herd ration, excepting the salt, lime, and bone meal. Female rats which were able to conceive but unable to reproduce when fed a diet deficient in vitamin E were fed the various feeds as a source of vitamin E during a second breeding period. The presence of vitamin E in a feed was thus shown by the ability of the female to cast a litter. The vitamin E content of bran, shorts, linseed oil meal, hominy feed, white corn, yellow corn, cottonseed meal, …

Ec947 Food Supplies And Consumers' Habits, Mrs. H. J. Gramlich

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 947 provides information about food supplies and consumer habits.

Research Bulletin 73, Vitamin E Content Of Certain Dairy Feeds, 1934

University of Nebraska Historical Extension: Bulletin

Research Bulletin 73, Vitamin E Content of Certain Dairy Feeds, 1934

Ec927 Variations In The Preparation Of Dried Beans

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular 927 provides information on how to properly cook beans as well as various recipes for beans. These recipes include bean chowder, chili con carne, cream of bean soup, bean stew, baked beans, and many more.

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

Nebraska Agricultural Experiment Station: Historical Research Bulletins

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 …

Ec1441 Revised 1933 Practical Poultry Equipment, J. H. Claybaugh

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 1441 Revised 1933 discusses practical poultry equipment. It includes diagrams and plans for building several different things like troughs and watering stands.

Ec1420 Revised 1933 Better Rations - More Eggs, F. E. Mussehl

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 1420 Revised 1933 discusses necessary rations to feed chickens in order to keep egg production steady.

Annual Report: 1933

Cherry County (Nebraska) 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

Hows And Whys For Young Cooks : Extension Circular 9-02-2, Jessie G. Greene

Nebraska 4-H Clubs: Historical Materials and Publications

It is not only fun to cook but it is a worthwhile accomplishment to be able to plan and prepare attractive, healthful meals. Each 4-H club aims to help boys and girls develop the 4 H's found in the 4-H club pledge. The cooking club project aims to teach young cooks some of the Hows and Why of food selection and of cooking.

Research Bulletin 69, Vitamin A Content Of Skimmmilk, Standardized Milk, And Cream From Different Breeds Of Cows, 1933

University of Nebraska Historical Extension: Bulletin

Research Bulletin 69, Vitamin A Content of Skimmmilk, Standardized Milk, and Cream from Different Breeds of Cows, 1933

Bulletin 282, Pump Irrigation Investigations In Nebraska, 1933

University of Nebraska Historical Extension: Bulletin

Bulletin 282, Pump Irrigation Investigations in Nebraska, 1933

Ec924 Cheese Making In The Home

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular discusses cheese making in the home. It begins with a history of cheese making and then provides instruction on making the cheese.

Ec945 Canning Poultry

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular 945 provides information on canning poultry. It discusses the preparation of the bird, equipment needed, precooking, and finally, packing the chicken into a jar.

Ec943 Modern Uses Of Sour Cream

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 943 provides information and recipes for the modern use of sour cream.

Ec941 The Value Of Properly Planned Meals

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 941 provides information about the value of properly planned meals and gives a large variety of menus and recipes for the preparation of meals.

Ec938 Some Food Economic Facts For The Homemaker Part I, Ralph Cole, Florence Atwood

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 938 includes information on food economic facts for the homemaker.

Ec949 Community Canning Center

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 949 This pamphlet talks about how some communities have canning centers where you can conserve surplus of subsistence gardens. It also describes what is needed to make a community canning center.

Ec28 10 Years Of Extension Work In Home Economics

University of Nebraska-Lincoln Extension: Historical Materials

The extension circular 28 reviews 10 years of extension work in home economics from 1922-1931.

The Vitamin A And The Vitamin E Content Of Field-Cured And Artificially Cured Alfalfa Hay, I. L. Hathaway, H. P. Davis, R. R. Graves

Nebraska Agricultural Experiment Station: Historical Research Bulletins

A comparative study of the vitamin A content of field-cured and artificially cured alfalfa was made by comparing the growth produced by 124 rats receiving alfalfa hay as their source of vitamin A. From the results of this study, in which the experiments were duplicated, it is concluded that under the conditions of these experiments the artificially cured alfalfa was twice as potent in vitamin A as was the field-cured alfalfa. The comparative study of the vitamin E content of these hays was made by comparing the number of litters produced by groups of female rats which received graded quantities …

Ec1441 Revised 1932 Practical Poultry Equipment, J. H. Claybaugh

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular 1441 describes the practical equipment used to produce quality poultry.

Ec923 New And Old Ways Of Cooking Vegetables, Minna Denton

University of Nebraska-Lincoln Extension: Historical Materials

Extension circular 923 discusses various new and old ways of cooking vegetables. This gives several examples of different cooking methods as well as using different vegetables.

Ec908 The Garden That Feeds The Family

University of Nebraska-Lincoln Extension: Historical Materials

Extension Circular 908 provides information on the part which food plays in the matter of health and in particular with the part which the proper varieties and quantities of vegetables play in an adequate diet. It includes information on topics such as use of food by the body, functions of various foods, servings and varieties of foods needed in an adequate diet, the importance of an adequate diet, and establishing and maintaining a quality vegetable garden.

Research Bulletin 62, Vitamin A And The Vitamin E Content Of Field-Cured And Artificially Cured Alfalfa Hay, 1932

University of Nebraska Historical Extension: Bulletin

Research Bulletin 62, Vitamin A and the Vitamin E Content of Field-cured and Artificially Cured Alfalfa Hay, 1932

4-H Baby Beef Manual : Extension Circular 2-52-2

Nebraska 4-H Clubs: Historical Materials and Publications

Revised and updated "Baby Beef Handbook". A handbook on the Selection, Feeding and Management of Baby Beef Calves in 4-H.

Bulletin 270, Seven Year Study Of A Milk Supply, 1932

University of Nebraska Historical Extension: Bulletin

Bulletin 270, Seven Year Study of a Milk Supply, 1932

Studies Of Rickets In Swine, William J. Loeffel, Ray R. Thalman, F. C. Olson, F. A. Olson

Nebraska Agricultural Experiment Station: Historical Research Bulletins

During the years 1925 to 1929 inclusive, the Nebraska Agricultural Experiment Station carried on a series of four experiments to study the importance of the antirachitic factors in the nutrition of swine. Vitamin D as obtained from cod-liver oil and the radiant-energy factor of sunlight were the sources of the antirachitic factors that received primary consideration. Emphasis was placed upon the study of the symptoms and lesions produced in pigs fed a rickets-producing ration.

Utilization Of Proteins By The Growing Chick, F. E. Mussehl, C. W. Ackerson

Nebraska Agricultural Experiment Station: Historical Research Bulletins

1. There is a marked difference in the nutritive value of the various protein-contributing concentrates when used to supplement a corn-wheat basal ration which has been made complete for known vitamin and mineral essentials. 2. There is a great difference in the biological value even of animal protein concentrates. 3. Soybean meal produced a better growth rate than any of the other plant concentrates used. Cottonseed meal proved to have a greater growth-promoting value than did linseed oil meal. 4. The supplementing values of protein concentrates, one to another, is not quite as evident as one would expect if the …