Education Commons^™

Heg75-12 Nebraska Master Mix, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

The Nebraska Master Mix can be used to make many dishes easily. The homemade mix offers the advantage, over bought mixes, of choosing your own combination of ingredients. For example, you may want to try the whole wheat version with margarine for a deliciously different mix. Simple meals and leftovers can be sparked up by adding a homemade hotbread or other food made from the Nebraska Master Mix.

The Nebraska Master Mix is lower in fat than some but gives very good results. Sugar has been reduced in some of the recipes, but other ingredients have been used to enhance …

Ec74-219 1974 Nebraska Swine Report, Larry L. Bitney, Bobby D. Moser, Murray Danielson, P.J. Cunningham, D.R. Zimmerman, Keith E. Gilster, Ronald K. Christsenson, Roger W. Mandigo, K.L. Neer, M.S. Chesney, G.R. Popenhagen, R. Gene White, Alex Hogg, William Ahlschwede, E.R. Peo Jr, R.D. Schnieder, James A. Deshazer, L.F. Elliott, R. D. Fritschen

University of Nebraska-Lincoln Extension: Historical Materials

This 1974 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

G74-117 Alfalfa In Swine Diets (Revised November 1988), Duane Reese, D. Murray Danielson

University of Nebraska-Lincoln Extension: Historical Materials

Nebraska ranks first in dehydrated alfalfa meal and seventh in alfalfa hay production in the United States, with production in all counties of the state. With this availability of alfalfa, its use in swine diets should be considered.

The performance and economic considerations of alfalfa in swine diets are detailed here, and information on mixing diets is provided.

G74-149 Bloat Prevention And Treatment (Revised July 1996), Dale Grotelueschen, Richard J. Rasby, Don Hudson, Bruce Anderson

University of Nebraska-Lincoln Extension: Historical Materials

Bloat is a form of indigestion marked by an excessive accumulation of gas in the rumen. Immediately after cattle consume a meal, the digestive process creates gases in the rumen. Most of the gases are eliminated by eructation (belching). Any interruption of this normal gas elimination results in gas accumulation or bloat.

This NebGuide discusses the types of bloat which may occur in cattle and methods to prevent and treat bloat.

G74-125 Oats In Swine Diets (Revised December 1981), Ernest R. Peo, Donald B. Hudman, Mike Brumm

University of Nebraska-Lincoln Extension: Historical Materials

Oats are not considered a standard feed grain in swine diets in Nebraska because of the small acreage planted. However, oats can be used by all ages of swine with some limitations. The feeding value of oats is 80 percent that of corn. With proper formulation, limiting the amount of oats in diets will cause no reduction in swine performance. The nutritive content of a feed grain is the primary factor in determining its use. This NebGuide discusses the processing of oats for swine diets, gestation diets, lactating diets, starter diets, and growing-finishing diet.

G74-166 Creep Feeding Beef Calves, Richard J. Rasby, Ivan G. Rush, James A. Gosey

University of Nebraska-Lincoln Extension: Historical Materials

Effects of creep feeding calves are covered here. Gross income of the cow/calf enterprise is partially dependent on weaning weight of the calves. Three possible non-genetic ways of increasing calf weaning weight are to increase milk production of the dam, increase forage consumption of the calf, or provide supplemental feed to the calf to increase nutrient intake. Management practices exist to increase standing forage quality, but management of that grass for the calf only is difficult. Likewise, increasing milk production of the dam requires greater feed inputs and possibly supplemental feed. Creep feeding studies consistently have shown an increase in …

G74-170 Nitrates In Livestock Feeding, Richard J. Rasby, Rick Stock, Bruce Anderson, Norman R. Schneider

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide describes symptoms, causes, prevention and treatment of nitrate poisoning in livestock.

Nitrate poisoning in cattle occurred long before the use of nitrogen fertilizers. In the late 1800s there were reports of cornstalk poisoning in Nebraska, and nitrate poisoning from oat hay in North and South Dakota and from weeds in the high-organic matter soils in Florida and Wisconsin.

Nitrate concentrations in feeds for livestock depends more on plant species and environmental conditions prior to harvest than on the amount of available nitrogen in the soil.

Ec73-219 1973 Nebraska Swine Report, E.R. Peo, P.J. Cunningham, James Drake Heldt, Leo E. Lucas, Bobby D. Moser, Keith E. Gilster, Murray Danielson, William Ahlschwede, R. D. Fritschen, Alex Hogg, Larry Bitney, R. Gene White, Lanny K. Icenogle

University of Nebraska-Lincoln Extension: Historical Materials

This 1973 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

Ec72-219 1972 Nebraska Swine Report, William Ahlschwede, Frank Baker, Roger W. Mandigo, D.R. Zimmerman, D. Murray Danielson, B.D. Moser, Larry L. Bitney, E.R. Peo Jr., R. D. Fritschen, N.R. Underdahl, Steven L. Pilcher, E.A. Olson, Wayne F. Fisher

University of Nebraska-Lincoln Extension: Historical Materials

This 1972 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

Ec71-219 1971 Nebraska Swine Report, E.R. Peo Jr., R. D. Fritschen, N.R. Underdahl, Charles A. Mebus, Larry L. Bitney, E.A. Olson, P.J. Cunningham, William Ahlschwede, D.E. Stillwell, R. W. Mandigo, Murray Danielson, Phillip H. Grabouski, Harold H. Hodson Jr., O.D. Grace, James Drake Heldt

University of Nebraska-Lincoln Extension: Historical Materials

This 1971 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, swine nutrition, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

Ec70-951 Swiss Fondue, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Cheese Fondue is a Swiss national dish which combines cheese and bread. In years past, quantities of bread and cheese were made during the winter for use throughout the year. Gradually, both became very hard. To make them more edible, the cheese was melted and the bread dunked in this mixture.

Fondue to served informally in a festive atmosphere. Each person spears a piece of crusty bread with a fork, going through the soft part first to secure the points in the crust. The bread is dunked in the fondue with a stirring motion.

This extension circular discusses the fondue …

Leaflet No. 7 Food For Victory

University of Nebraska-Lincoln Extension: Historical Materials

One of the most important things families can do in the present emergency is to keep physically fit. Nutrition is a fundamental factor in physical fitness. Those families who are making a conscientious effort to improve their food habits are lining up for the nation's defense and ultimate victory.

If you are enrolled in the Victory Home and Garden program you are helping to insure yourself and others of an adequate supply of home produced foods through careful planning of production and preservation.

This March 1942 publication discusses the concern about preserving enough food for good health during times of …