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Series

Nebraska

1932

Articles 1 - 3 of 3

Full-Text Articles in Education

Ec32-713 The Trench Silo In Nebraska, Ivan D. Wood, E.B. Lewis Jan 1932

Ec32-713 The Trench Silo In Nebraska, Ivan D. Wood, E.B. Lewis

Historical Materials from University of Nebraska-Lincoln Extension

The original idea of using a trench for the storing of ensilage seems to have been the outgrowth of the practice long used in several European countries of storing clover and beet tops in pits. Shortly after the World War, western Canada followed by Montana and North Dakota began to use the trench silo. In Nebraska the true trench silo made its appearance about 1925 or 1926.

The trench silo as described in this circular, unless lined with some permanent material such as brick, concrete or stone, must be considered a temporary structure which will serve for a few years ...


Ec32-134 Sweet Clover Management, P.H. Stewart, D.L. Gross Jan 1932

Ec32-134 Sweet Clover Management, P.H. Stewart, D.L. Gross

Historical Materials from University of Nebraska-Lincoln Extension

Sweet clover has made a phenomenal growth in popularity and acreage during recent years. In Nebraska, the production increased from 30,000 acres in 1920 to 1,126,000 acres in 1930, an expansion of over one million acres in a 10-year period. Just a few years ago, when sweet clover was classified as a weed, it was the subject of proposed state legislation to prevent its production and spread. Today sweet clover has a recognized place among standard crops and in rotation systems. The acreage of sweet clover in Nebraska is now practically equal to that of alfalfa and ...


Rb32-266 Cooling Milk On Nebraska Farms, P.A. Downs, E.B. Lewis Jan 1932

Rb32-266 Cooling Milk On Nebraska Farms, P.A. Downs, E.B. Lewis

Historical Materials from University of Nebraska-Lincoln Extension

The desire of Nebraska people to continue the improvement of living conditions and to secure more healthful foods has been responsible for many changes in methods of caring for milk. One of the important factors in keeping milk sweet and of good quality is the process of cooling and keeping it cool until used. Three of these processes are as follows: placing containers of warm milk in any quantity of still water or still air at temperatures ranging from freezing to within a few degrees of the temperature of the milk, placing the containers in such positions that air or ...