{"1": {"fulltext": "", "height": "3265", "width": "2049", "jp2-path": "handbookforfarme01woll_0001.jp2"}, "2": {"fulltext": "LIBRARY OF CONGRESS.\\nChap..2...^ Copyright No,\\nShellL\\nmA\\nUNITED STATES OF AMERICA.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0002.jp2"}, "3": {"fulltext": "", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0003.jp2"}, "4": {"fulltext": "", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0004.jp2"}, "5": {"fulltext": "", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0005.jp2"}, "6": {"fulltext": "", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0006.jp2"}, "7": {"fulltext": "", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0007.jp2"}, "8": {"fulltext": "BY THE SAME AUTHOR.\\nGrotenfelt s Modern Dairy Practice. American Edition\\nby F. W. WoLL. Second Edition. New York, 1897.\\n285 pp. $2.00.\\nA Book on Silage. Second Edition. Chicago, 111., 1899.\\n190 pp. Paper, 50 cents cloth, $1.00.\\nJointly with Pref. E. H. Farrington.\\nTesting Milk and its Products. Sixth Edition. Madi-\\ngon, Wis,, J899. 356 pp. $i.0Q.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0008.jp2"}, "9": {"fulltext": "A\\nHANDBOOK\\nFOR\\nFARMERS AND DAIRYMEN\\nF; W. WOLL,\\nAssistant Professor of Agricultural Chemistry, University of Wisconsin,\\nChemist to the Wisconsin Experiment Station.\\nWITH THE ASSISTANCE OF\\nWELL-KNOWN SPECIALISTS,\\nW il^ Sllustrattons.\\nSECOND EDITION, THOROUGHLY REVISED.\\nFIRST THOUSAND.\\nNEW YORK\\nJOHN WILEY SONS.\\nLondon: CHAPMAN HALL, Limited.\\n1900.", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0009.jp2"}, "10": {"fulltext": "TWO COPIES RECElVEj\\nLibrary cf Gcngregfe^\\nOffCcti (J f i^^\\nJAN 17 1900\\nRegister of Ccpj rlj^fi^g,\\n51431\\nCopyright, 1897 and 1900,\\nBY\\nF. W. WOLL.\\nSECOND COPY.\\no\\\\ 5- o\\n^^^^.oA.\\nT^ 3cx\\\\x,B A^ 00,\\nROBERT DRUMMOND, PRINTER. NEW YORK.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0010.jp2"}, "11": {"fulltext": "PREFACE,\\nt The effort of the author has been to make this small\\nvolume a compendium of useful information on farm and\\ndairy topics. Brief discussions on subjects of importance\\nand interest to farm.ers and dairymen have been intro-\\nduced, and useful facts, tables, formulas, receipts, agricul-\\ntural statistics, etc., are given to such an extent as the plan\\nof the work permitted. Valuable data scattered through-\\nout our agricultural literature, in the publications of our\\nexperiment stations and the scientific divisions of the\\nUnited States Department of Agriculture, as well as in\\nother public documents, and in farm papers and standard\\nworks, have been gathered in this Handbook and arranged\\nin such a manner as to make them easily accessible and\\nconvenient for reference purposes.\\nThe present volume is founded on the Dairy and Agri-\\ncultural Calendars previously published by the author.\\nMuch new material, both original and compiled, has, how-\\never, been included, and special articles, tables, statistics,\\netc., have been verified and brought up to date, making\\nthe book, as it is hoped, of considerable value, and secur-\\ning for it as favorable a reception as was accorded its pre-\\ndecessors.\\nThe author takes this opportunity of thanking the follow-\\ning specialists who have so materially increased the useful-", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0011.jp2"}, "12": {"fulltext": "IV PREFACE.\\nness of the book by comprehensive, concise contributions on\\nsubjects in their particular lines of study Professors W.\\nH. Caldwell, J. A. Craig, John W. Decker, L. H. Dewey, F.\\nH. Farrington, B. E. Fernow, E. S. Goff, A. W. Richter,\\nH. L. Russell, Thos. Shaw, Wm. P. Wheeler; and Messrs.\\nJohn Boyd, W. G. Clark, M.D.C., N. S. Fish, J. D. Fred-\\neriksen, H. B. Gurler, S. Hoxie, J. Noer, M.D., J. H.\\nPickrell, H. B. Richards, L. P. Sisson, J. McLain Smith,\\nand C. M. Winslow.\\nWhile all possible care in the preparation of the manu-\\nscript and in the proof-reading of the book has been taken,\\nit cannot be expected that errors have been entirely avoided,\\nand readers discovering any such will confer a favor by\\ncommunicating them to the author.\\nF. W. WOLL.\\nMadison, Wis., December, 1899.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0012.jp2"}, "13": {"fulltext": "TABLE OF CONTENTS.\\nPART I. AGRICULTURE.\\nI. FEEDING STUFFS.\\nPAGE\\nComposition of Feeding Stuffs i\\nTable Showing Average Composition of American Feeding Stuffs 3\\nAverage American Digestion Coefficients of Feeding Stuffs 6\\nClassification of Cattle Foods 9\\nClassification of Concentrated Feed Stuffs 9\\nFeeding Standards for Farm Animals 10\\nRations for Dairy Cows 12,14\\nCalculation of Components of Feed Rations 12\\nWeight of Concentrated Feeding Stuffs 16\\nFood Requirements of Farm Animals 16\\nComparative Value of Cattle Foods 16, 17\\nPrices of Cereals per Bushel and per Ton 18\\nValuation of Feeding Stuffs 18\\nII. FARM ANIMALS.\\nCharacteristics of Breeds of Live Stock. Prof. John A. Craig, of\\nIowa Agricultural College 19\\nDetermination of the Age of Farm Animals by their Teeth 26\\nBody Temperature of Farm Animals 28\\nDuration and Frequency of I leat in Farm Animals 28\\nGestation Calendar 29\\nFeeding and General Care of Poultry. Prof. Wm. P. Wheeler, of\\nN. Y. (Geneva) Experiment Station 31\\nSynopsis of Breeds of Poultry 36\\nHeredity. Prof. Thos. Shaw, of Minnesota Experiment Station. 36\\nIII. VETERINARY SCIENCE.\\nCommon Diseases of Farm Animals. W. G. Clark, M.D.C.,\\nMarinette, Wis 41\\nVeterinary Remedies and Doses. W. G. Clark, M.D.C., Mar-\\ninette, Wis 51", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0013.jp2"}, "14": {"fulltext": "VI TABLE OF CONTENTS.\\nPAGfi\\nSuppression of Hog Cholera and Swine Plague 55\\nRemedies for the Horn-fly 57\\nList of Disinfectants 58\\nRules for the Disinfection of Stables 59\\nRegulations for the Government of Dairies and Dairy Farms in\\nthe District of Columbia 59\\nIV. FIELD CROPS.\\nQuantity of Seed Required per Acre 62\\nSeed Mixtures for Hay and Permanent Pastures 63\\nThe Weight and Average Composition of Ordinary Crops, in\\nPounds per acre 66\\nSoiling Crops Adapted to Northern New England States 67\\nTime of Planting and Feeding Soiling Crops 68\\nReplacing Winter-killed Clover 68\\nCapacity of Cylindrical Silos 69\\nArea of Feeding Surface in Silos Required for Different Herds., 70\\nNumber of Plants or Hills for an Acre of Ground 70,71\\nYield of a Good Crop of Farm Products per Acre 71\\nV. HORTICULTURE.\\nUsual Distances for Planting Vegetables jz\\nQuantity of Seed of Vegetables Required to Sow an Acre 73\\nDistances Apart for Fruit-trees, Time Required to Bear Fruit,\\nand Longevity 74\\nAverage Yields per Acre of Various Crops 75\\nRelation of Specific Gravity, Dry Matter, and Starch Content of\\nPotatoes 76\\nSpecific Gravity, Sugar Content, and Boiling-point of Maple\\nSugar 77\\nWeight of Sugar Obtained from 100 lbs. of Maple Syrup 78\\nTemperatures to which Perishable Goods may be Subjected\\nwithout Inj ury 79\\nTemperatures Injurious to Plants 80\\nBest Temperatures for Preserving Horticultural Products 8i\\nThe Preservation of Soft Fruits for Exhibition Purposes 81\\nVI. SEEDS.\\nSeed-testing for the Farmer, by the late Gilbert H. Hicks, of\\nU. S. Department of Agriculture 84\\nStandards of Purity of Seeds 86\\nTable of Germination Standards 89\\nNumber, Weight, Cost of Grass Seeds, and Amount to Sow per\\nAcre 89\\nNotes on the Adaptability and Uses of Grasses and Clovers 91\\nVitality of Seeds, if Properly Kept 93", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0014.jp2"}, "15": {"fulltext": "TABLE OF CONTENTS. VU\\nVII. WEEDS.\\nPAGE\\nTable of Noxious Weeds. L. H. Dewey, Assistant Botanist\\nU. S. Department of Agriculture 94\\nVIII. ENEMIES OF FARM CROPS.\\nTreatments for Injurious Insects and Fungous Diseases of\\nPlants. Prof. E. S. Goff, of Wisconsin Experiment Station. 99\\nSpraying Calendar loi\\nA Cheap Orchard-spraying Outfit 104\\nPrevention of Oats-smut 105\\nThe Formalin Treatment for the- Prevention qf the Smuts of\\nCereal Grains and of Potato Scab 107\\nFighting the Chinch-bug by Means of Kerosene Emulsion loS\\nIX. FORESTRY.\\nForestry for Farmers. Dr. B. E. Fernow, Director N. Y. State\\nCollege of Forestry 109\\nNumber of Trees on an Acre 113\\nFuel Value and Specific Gravity of some of the More Important\\nWoods of the United States 114\\nDistance Table for Tree-planting 116\\nStates and Territories Observing Arbor Day, with Dates 117\\nForest-fire Laws in the United States 118\\nX. MANURES AND FERTILIZERS.\\nManures and Fertilizers 122\\nApproximate Losses of Fertilizing Materials in Different Sys-\\ntems of Farming 123\\nAverage Chemical Composition of American Soils 124\\nManurial Value of Feeding Stuffs 125\\nFertilizing Constituents of Feeding Stuffs and Farm Products.. 126\\nAmount of Soil Ingredients Withdrawn by Various Crops 128\\nAmount of Fertilizing Materials Contained in Different Crops\\nGrown on One Acre 129\\nFarmyard Manure Required to Replace Ingredients Abstracted\\nfrom the Soil by an Acre of Different Crops 130\\nAmount and Quality of Manure Produced by Stock 130\\nComposition, Amount, and Value of Manure Produced by Dif-\\nferent Kinds of Farm Animals 131\\nQuantities of Nitrogen and Ash Constituents Voided by Animals 131\\nPercentage Composition of Commercial Fertilizing Materials 132\\nExhaustion of Fertilizers 134\\nEquivalent Quantities of Fertilizing Materials 135\\nValuation of Manures and Fertilizers 136", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0015.jp2"}, "16": {"fulltext": "Vlll TABLE OF CONTENTS.\\nPAGE\\nTrade Values of Fertilizing Ingredients in Raw Materials and\\nChemicals, 1899 i37\\nConversion Table for Calculating Fertilizing Ingredients 138\\nXL AGRICULTURAL ENGINEERING.\\nDrainage: Reasons for Tile-draining Land 139\\nNumber of Rods and of Tiles per Acre, with Drains at Various\\nDistances Apart 140\\nSize of Tiles Required for Draining under Average Conditions 140\\nTable of Size of Tile Pipe of Main Drain 141\\nRule for Obtaining Size of Main Pipes 141\\nNumber of 12-inch Pipes Required per Acre at Different Dis-\\ntances between the Drains 141\\nNumber of Acres which a Tile of a Given Diameter and per\\nCent Grade will Drain when LTsed as an Outlet 142\\nRise of the Slope for 100 Feet 143\\nQuantity of Earth Removed per Rod of Drains of Various\\nDimensions 1 43\\nRainfall 144\\nWindmills: Table Showing the Force and Velocity of Wind 145\\nNumber of Square Feet and Acres Irrigated by Windmills of\\nDifferent Sizes 145\\nTable Showing Capacity of Windmills 146\\nTable Showing Economy of Windmills 147\\nNominal Horse-power Required for the Discharge of Given\\nQuantities of Water wath Lifts of 10 and 20 ft 148\\nIrrigation Definition of Technical Terms 148\\nCarrying Capacity of Pipes 151\\nFlow of Water through Straight Pipes 151\\nPower Required to Raise Water from Deep Wells by Pumping 152\\nApproximate Cost of Different Kinds of Pipe used for Irriga-\\ntion 152\\nAverage Cost per Mile of Constructing Irrigating Canals and\\nDitches 152\\nCapacity of Windmills and Pumps 153\\nThe California Weir Table 154\\nCapacity of Cisterns and Tanks 154\\nCapacity of Cisterns in Barrels, per Foot in Depth 155\\nRoads: Road-making 155\\nImportance of Good Roads 157\\nTractive Force Required for Carriages 157\\nFraction of the Weight of a Vehicle and Load Required to\\nMove Same on a Level Road 158\\nTractive Power of Horses at Different Speeds 158\\nEffect of Inclination on Tractive Force 159\\nEffects of Surface on Tractive Force 160", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0016.jp2"}, "17": {"fulltext": "TABLE OP COKTEKTS. ix\\nPAGE\\nCost of Hauling Farm Produce in the United States i6o\\nLabor Done by one Horse on Canals, Railroads, and Turnpikes i6i\\nLabor Done by Team in Plowing i6i\\nThe Effect of Wide Wagon Tires 162\\nAverage Quantity of Stone Required to Keep Roads in Repair. 162\\nInterior Dimensions of Farm Buildings 163\\nRecipe for Whitewash 163\\nTable of Cut Nails 164\\nXII. HUMAN FOODS.\\nComposition of Human Food Materials 165,170\\nPercentages of Nutrients, Water, and Refuse in Food Materials. 169\\nPecuniary Economy of Food 172\\nAmounts of Nutrients Furnished for 25 Cents in Food Materials 173\\nDietary Standards 175\\nSummary of American Dietary Studies 175\\nDiagram cf a Good Steer s Carcass, as Cut Up and Priced in\\nEastern Markets 176\\nDiagrams cf Cuts of Veal, Mutton, and Pork 177\\nLive Weight and Dressed Weight of Steers of Different Breeds\\nend Ages 178\\nProportion of Beef to the Live Weight of Cattle 17S\\nComparative Results Obtained with Fattening Animals 179\\nLive Weight and Gains Made by Swine 179\\nProportion of the Various Parts of Cattle, Sheep, and Swine 180\\nPART II. DAIRYING.\\nI. DAIRY COWS.\\nOn the Origin and Characteristics of the Different Breeds of\\nDairy Cattle 183\\nI. Jersey Cattle. By the Author 183\\nII. Guernsey Cattle. Prof W. H. Caldwell, Sec y 186\\nIII. Holstein-Friesian Cattle. S. Hoxie, Supt 193\\nIV. Ayrshires. C. M. Winslow, Sec y 194\\nV. Shorthorns as Dairy Cows. J. H. Pickrell, Sec y 196\\nVI. Red Polled Cattle. J. McLain Smith, Sec y 199\\nVII. Devon Cattle. L. P. Sisson, Sec y 202\\nVIII. Dutch Belted Cattle. H. B. Richards, Sec y 204\\nIX. Brown-Swiss Cattle. N. S. Fish, Sec y 206\\nYield of Milk and Fat from Dairy Cows 208\\nResults of Tests of Dairy Breeds Conducted by American Ex-\\nperiment Stations 209", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0017.jp2"}, "18": {"fulltext": "X TABLE OF CON TEN tS.\\nPAGE\\nResults of Breed Tests Conducted at World s Columbian Ex-\\nposition, 1893 210\\nAverage Yields of Milk and Fat by Premium Cows at Recent\\nState Fairs 211\\nHighest Record for Yield of Fat Made by Any Cow in a Public\\nTest in America 211\\nOfficial Milk and Butter Records of Holstein, Jersey, Guernsey,\\nand Ayrshire Cows 212\\nResults of English Milking Trials 212\\nEnglish Standards for Annual Yield of Milk of the Various\\nBreeds 213\\nAverage Yields and Composition of Milk of Different Breeds.. 213\\nAverage Percentage Composition of Milk from Different Breeds. 214\\nMethod of Judging the Value of Dairy Cows 214\\nBuying and Selling Cows by Tests of their Milk 215\\nFifty Dairy Rules 216\\nII. MILK.\\nPercentage Composition of Various Kinds of Milk 220\\nAverage Analyses of American Samples of Dairy Products 220\\nAverage Composition of Cows Milk, with Variations 221\\nComposition of Morning and Evening Milk, and of Morning,\\nNoon, and Evening Milk 221\\nComposition of Different Parts of the Same Milking 221\\nCalculation of Components of Cows Milk 222\\nRelation of Fat to Casein and Other Solids 222\\nFertilizing Ingredients in Dairy Products 223\\nComposition of Colostrum 223\\nComposition of Ash of Cows Milk and Colostrum 223\\nA Chapter on Milk Testing 224\\nTable for Converting N. Y. Bd. of Health Lactometer Degrees\\nto Quevenne Lactometer Degrees 22 j\\nTemperature Correction Table for Specific Gravity of Milk 228\\nCalculation of Total Solids of Milk 230\\nTable for Calculating Solids not Fat from Specific Gravity and\\nFat 2Z2\\nCalculation of Specific Gravity of Milk Solids 233\\nMilk Standards in Different States, Cities, and Countries 234\\nAdulteration of Milk 236\\nRanges of the Variations in the Composition of Herd Milk., 22,7\\nTables for Converting Quarts of Milk into Pounds, and vice versa 238\\nIII. CREAM.\\nPercentage Composition of Cream and Other Dairy Products 239\\nYield of Cream from Milk of Different Richness 240\\nCalculation of Per Cent Fat in Cream 241\\nHand and Power Cream-Separators on the American Market, 1900 242", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0018.jp2"}, "19": {"fulltext": "TABLE OF C0KTKNT8.\\nPAGE\\nFormulas for Finding the Fat Content of Cream 244\\nHandling and Care of Cream Separators. J. D. Frederiksen,\\nMgr. Chr. Hansen s Laboratory, Little Falls, N. Y 245\\nPer Cent Fat in Centrifugal Skim-milk 246\\nLoss of Butter Caused by Inefficient Skimming 251\\nRelation of Fat Content of Separator Skim-milk to Speed of\\nBowl, Quantity of Milk Separated, and Temperature of the\\nMilk. 7. 252\\nSteam-boiler and Engine Management. Prof. A. W. Richter, of\\nthe LTniversity of Wisconsin 252\\nOn the Preservation of Milk and Cream by Heat. Dr. H. L.\\nRussell, of Wisconsin Experiment Station 256\\nDirections for the Sterilization of Milk 259\\nQuantity of Water or Ice Required for Cooling Milk or Cream. 260\\nIV. BUTTER.\\nButter-making. H. B. Gurler, cx-President Illinois State Dairy-\\nmen s Association 261\\nOn the Use of Pure Cultures in Butter- and Cheese-making 2(53\\nBoyd s Process of Cream-ripeiiing. John Boyd, Chicago, 111 267\\nThe Alkaline Tablet Test of Acidity in Milk or Cream. Prof.\\nE. H. Farrington, of Wisconsin Dairy School 270\\nDirections for the Use of ]\\\\Ianns Test for Ascertaining the\\nAcidity of Cream 272\\nPercentage Composition of Butter 273\\nAverage Chemical Composition of Sweet Cream- and Sour\\nCream-butter 273\\nAnalyses of American Premium Butters 274\\nAnalyses of Foreign Samples of Butter 274\\nFormula for Calculating the Yield of Butter 275\\nConversion Factor for Calculating Yield of Butter from the\\nYield of Butter Fat 275\\nAmount of Butter Obtained from 100 lbs. of Cream of Dififerent\\nRichness 275\\nYield of Butter Corresponding to Yield of Butter-fat, per Day\\nand per Week 275a\\n1005 100\\nV alue of for Sp. Gr. 1.019 to 1.0399 275^\\nRelation of Fat Content to Acidity of Skim-milk, Milk, and\\nCream 275^\\nYield of Butter from Milk of )ififer-;nt Richness 276\\nMilk Required for Making One Pound of Butter 277,278\\nDistribution of Milk Ingredients in Butter-making 278\\nScore for Judging Butter 278\\nEnglish Scale of Points for Judging Butter 279", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0019.jp2"}, "20": {"fulltext": "Xll TABLE OF CONTENTS.\\nPAGE\\nScore in Judging Proficiency of Butter-makers 279\\nAnalyses of American Dairy Salts 280\\nV. CHEESE.\\nHow American Cheese is Alade. Prof. John W. Decker, of Ohio\\nDairy School 281\\nA. Factory or Cheddar Cheese 281\\nB. Cheese Alade on the Farm 283\\nDetecting Bad Milk. Directions for Operating the Wisconsin\\nCurd Test 284\\nCauses of Tainted Milk 284\\nThe Fermentation Test 286\\nDetermination of Humidity in Cheese- curing Rooms 288\\nTable Showing Relative Humidity of the Air 289\\nScore for Judging Cheese 2^1\\nEnglish Scale of Points for Judging Cheese 291\\nPercentage Composition of Cheese 292\\nVarieties and Analyses of Cheese 292\\nDistribution of Ingredients in Cheese-making 293\\nFormulas for Finding Yield of Cheddar Cheese 293\\nYield of Different Kinds of Cheese from 100 lbs. of Milk 294\\nAverage Loss of American Cheddar Cheese in Curing 295\\nLoss in Weight of Different Kinds of Cheese during Curing 295\\nTable Showing Relative Cheese Value of Milks of Different\\nRichness 296\\nSynopsis of IManufacture of Principal Varieties of Cheese 298\\nQuantities of Whey to be Returned to Patrons 299\\nVI. MANAGEMENT OF CREAMERIES AND CHEESE\\nFACTORIES.\\nDirections for Taking and Preserving Composite Samples of\\nMilk in Creameries and Cheese Factories 300\\nPayment for Milk at Creameries and Cheese Factories 302\\n7 lethods of Payment for Milk at Cheese and Butter Factories... 303\\nPrice of Milk of Different Richness per Hundred Pounds 305\\nDirections for Making Dividends in Creameries and Cheese\\nFactories 307\\nTable Showing Average Per Cent of Fat in ]\\\\.I;lk 309\\nSuggestions to Patrons of Cheese Factories and Creameries 311\\nBy-laws and Rules for Co-operative Creamery Associations 313\\nBy-lav/s and Rules for Co-operative Cheese Factories 316\\nRules for Patrons and Instructions to Cream or Milk Gatherers. 318", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0020.jp2"}, "21": {"fulltext": "TABLE OF CONTENTS. Xlll\\nPART III. GENERAL TOPICS.\\nI. CONSTITUTIONS OF AGRICULTURAL ASSOCIATIONS.\\nPAGE\\nConstitution and By-laws of Agricultural Clubs 321\\nConstitution of Village-improvement Societies 3-:6\\nConstitution of Road Leagues 3-^\\nIL MISCELLANEOUS SUBJECTS AND TABLES.\\nExplanation of Flag Signals Adopted by the U. S. Weather\\nBureau 330\\nList of Headquarters of State Weather Services zz^\\nBeneficial and Harmful Hawks and Owls 33-\\nHow Patents are Issued 333\\nLegal Holidays 337\\nWhat to do in Case of Accidents. J. Noer, M.D., Stoughton,\\nWis 339\\nTreatment for Poisoning 342\\nInterest Tables 344\\nWages by the Week and the Day 345\\nNumber of Days between Dates within Two Years 346\\nDomestic and Foreign Postage 347\\nPostal and Express Money Order Rates 348\\nIII. WEIGHTS AND MEASURES.\\nCustomary System of Weights and Measures 349\\nMetric System of Weights and Measures 350\\nConversion of U. S. Weights and Measures to Metric, and\\nvice versa 351\\nKilograms Converted into Pounds, and vice versa 352\\nInches Reduced to Decimals of a Foot 352\\nOunces Reduced to Decimals of a Pound 352\\nWeight and Measure Conversion Table 353\\nTable of Reciprocals of Numbers 351\\nComparisons of Fahrenheit, Centigrade, and Reaumur Ther-\\nmometer Scales 355\\nGovernment Land Measures 358\\nTo Measure Corn on the Cob in Cribs 359\\nReckoning of Amount and Value of Hay 359\\nStrength of Ropes 361\\nLegal Weights of Grain, Seeds, etc 362\\nSpecific Gravity of Various Substances 363\\nValues of Foreign Coins 365\\nMoney Conversion Table 366", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0021.jp2"}, "22": {"fulltext": "XIV TABLE OF CONTENTS.\\nIV. STATISTICAL TABLES.\\nPAGE\\nUnited States, Area and Population, 1890 367\\nCanada, Area and Population, 1891 367\\nNormal Mean Temperature of the Air in the United States 368\\nAverage and Actual Date of Last and First Killing Frost 369\\nNormal Precipitation in the United States 371\\nMeteorological Data for Canada 372\\nComparison of Leading Industries in the United States 372\\nFarming Population of the United States yjz\\nNumber and Classification of the Agricultural Population, 10\\nYears and Over 373\\nNumber of Farms in the United States, and their Value ^t^\\nStatistics Concerning Farms in the United States 375\\nAverage Agricultural Wages in the United States in 1893-95 376\\nAreas of Appropriated, Vacant, and Reserved Lands in the\\nUnited States, 1898 373\\nValue of Principal Farm Products, 1859-89 376\\nStatistics of the Principal Crops in the United States in 1895 yjj\\nArea, Product, and Value of Principal Crops in the United\\nStates, 1898 381\\nThe Principal Cereal Products of the United States, 1850-1890 381\\nProduction of Various Crops in Canada, 1891 381\\nAverage Cost per Acre of Raising Wheat, Corn, and Cotton in\\nthe United States, 1893 382\\nAverage Farm Price of Agricultural Products, 1890-1898 382\\nEstimated Number of Farm Animals on Farms and Ranges in\\nthe United States, Price per Head, and Value, January, 1896. 383\\nDairy Statistics for the United States (Eleventh Census) 385\\nNumber and Value of Farm Animals in the United States, 1870-95 387\\nNumber of Farm Animals in Canada, 1891 387\\nNumber of Pure-bred Cattle in the United States, 1898 387\\nDairy Products Produced on Farms, according to the Eleventh\\nCensus 388\\nStatistics of Butter, Cheese, and Condensed-milk Factories\\n(Eleventh Census) 389\\nCheese, Butter, and Condensed-milk Factories in the United\\nStates, according to States 390\\nWool Product of the United States, 1898 390\\nProduction and Consumption of Sugar in the United States, 1897 390\\nBeet Sugar Production in the United States by Factories, 1898-9. 391\\nSugar Imports for the Year Ending June 30, 1898 391\\nPoultry and Egg Product of the United States 392\\nImportance of Apiarian Industry in the United States 392\\nProduction of Honey and Beeswax in the United States, accord-\\ning to Census Returns of 1869, 1879, and 1889 392\\nAgricultural Imports and Exports in the United States, 1897-98.. 393\\nDomestic Exports of Butter and Cheese, 1870-98 398", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0022.jp2"}, "23": {"fulltext": "TABLE OF CONTENTS. XV\\nPAGE\\nExports of Dairy Products from Canada, 1868-95 39^\\nThe Fertilizer Industry of the United States 395\\nImports and Exports of Fertilizers in 1896 353\\nImports of Fertilizers and Fertilizer Materials, 1896 393\\nV. DIRECTORY OF AGRICULTURAL INSTITUTIONS.\\nOrganization of the L^. S. Department of Agriculture 400\\nMinisters of Agriculture in Canada 40 1\\nAmerican Educational Institutions having Courses in Agriculture 40::\\nStatistics of Agricultural Schools and Colleges in the United\\nStates 404\\nList of American Veterinary Colleges 406\\nDairy Schools in the United States and Canada 407\\nAgricultural Experiment Stations in the United States and\\nCanada 408\\nSuperintendents of Farmers Institutes 40a\\nVI. AGRICULTURAL AND DAIRY LITERATURE.\\nMore Important Works on Dairying 410\\nA List of Sixty Agricultural and Horticultural Books 412\\nList of American and Foreign Dairy Papers 414\\nThe Main American Agricultural and Horticultural Papers 416\\nIndex 421", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0023.jp2"}, "24": {"fulltext": "COMPOSITION OF FEEDING STUFFS.\\nChart showing Pounds of Water and of\\nDigestible Matter in 100 lbs.\\nDigestible Digestible\\nWater Protein Carbohydrates\\nDigestible\\nFat\\n10 20 30 40 50 60 70 80 90 10\\nPasture grass\\nGreen clover\\nGreen corn\\nCom silage\\nFodder Corn\\nCom stalks\\nTimothy hay\\nRed Clover hay\\nOat straw\\nPotatoes\\nMangel-wurzels\\nCarrots\\nIndian Com\\nWheat\\nBarley\\nOats\\nBye\\nPea meal\\nCom cob meal\\nCom cob\\nWheat bran\\nWheat middlings\\nBice bran\\nLinseed meal O.P.\\nLinseed meal N.P.\\nCotton seed meal\\nCotton seed hulls\\nGluten meal\\nMalt sprouts\\nBrewers^ grains\\n10 20 30 40 50 60 70 80 90 100ft||", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0024.jp2"}, "25": {"fulltext": "PART I. AGRICULTURE.\\nI. FEEDING STUFFS.\\nCOMPOSITION OF FEEDING STUFFS.\\nIn the ordinary chemical analysis of feeding stuffs the\\nfollowing constituents are determined, viz., water, ash, pro-\\ntein, crude fiber, nitrogen-free extract, ether extract (fat).\\nWater is present in all feeding stuffs, from above 90 per\\ncent in green foods and some kinds of roots, to below 10 per\\ncent in very dry hay and in concentrated food stuffs.\\nAsh^ or mineral matter, is the non-combustible part of\\nplants, and goes to make the bones of the animal, or to sup-\\nply material for the maintenance of other parts of the ani-\\nmal body.\\nProtein is the name of a large group of substances, all\\ncharacterized by the fact that they contain the element ni-\\ntrogen; hence they are also called nitrogenous substances,\\nand foods rich in protein are spoken of as nitrogenous foods.\\nThe protein substances supply the material necessary for the\\nformation of lean meat, ligaments, tendons, hair, horns,\\nhoofs, etc., and also of casein of the milk. Crude protein\\nincludes albuminoids and amides; among the former are\\nfound white of ^ZZ- l^^n meat, curd of milk, and gluten;\\namong the latter, asparagin and other crystallizable and\\nwater-soluble substances, generally speaking, of a somewhat\\ninferior nutritive value.\\nCrude Fiber or woody fiber is the framework of plants,\\nforming the walls of their cells it is usually the least\\ndigestible portion of feeding stuffs, and the nutritive value\\nof a plant is decreased as its crude fiber content increases.\\nNitrogen-free Extract includes starch, sugar, gums, or-\\nganic acids, etc., and forms a most important and usually a\\nvery large part of cattle foods. Together with cellulose,\\nnitrogen-free extract forms the group of bodies called carbo-\\nI", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0025.jp2"}, "26": {"fulltext": "4 AGRICULTURE.\\nhydrates. A general name for carbohydrates is heat-produc-\\ning substances, as against flesh-for77iing substances, i.e.,\\nnitrogenous compounds, the names indicating the main\\noffices of the substances in animal nutrition.\\nEther Extract, or crtide fat {oil) includes a group of com-\\npounds dissolved out by ether in the analysis of foods; fat\\nforms the main part of the extract; most feeding stuffs\\ncontain only a small quantity of fat, but this component\\nis nevertheless of considerable importance in the feeding\\nof animals.\\nOrganic Matter signifies the combustible portion of chemi-\\ncally dry feeding stuffs, i.e., all the components given in the\\npreceding except water and ash.\\nDigestible Components. The food stuffs used in the feed-\\ning of farm animals are only partly of direct value to the\\nanimals, the portion which their digestive fluids are unable\\nto dissolve being voided in the excrements. The digesti-\\nbility of fodders has been determined by direct experiments\\nwith different kinds of farm animals, in this country or\\nabroad. The digestion coefficients (see pp. 6-8) mean the\\npercentages of any one component which have been found\\nto be digested by the animals experimented on.\\nNut7-itive Ratio signifies the ratio between the digestible\\nnitrogenous and non-nitrogenous components in a feeding\\nstuff, or a combination of such. As fat has been found to\\nyield about 2.2 times more heat, when burned, than do starch,\\nsugar, and other carbohydrates, the per cent of digestible\\nfat in a food is multiplied by 2.2 when the nutritive ratio is\\nto be calculated; the product is added to the per cent of\\ndigestible carbohydrates (nitrogen-free extract -f- crude\\nfiber), and this sum is divided by the per cent of digestible\\nprotein. (The factor \u00e2\u0080\u00a2z\\\\ or 2\\\\ is sometimes used for obtain-\\ning the starch equivalent of fat.)\\nExample Clover hay contains on the average 6. 5 per cent\\ndigestible protein, 34.9 per cent digestible carbohydrates,\\nAnd 1.6 per cent digestible fat (see following table);\\n1.6X2.3 3-52; 34-9 3-52 38.42; 38.42-^6.5 5.9.\\nNutritive ratio, i 5.9,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0026.jp2"}, "27": {"fulltext": "FEEDIN-G STUFFS.\\nAVERAGE COBIPOSITION OP AMERICAN\\nFEEDING STUFFS.\\nFeeding Stuffs.\\nGreen Fodders and\\nSilage.\\nPasture grass\\nGreen fodder corn\\n(maize)\\nAlfalfa (lucern)\\nGreen clover\\nAlsike clover, in bloom\\nRye fodder\\nOat fodder\\nSorghum fodder\\nRed top, in bloom\\nMeadow fescue, in\\nbloom\\nTimothy\\nBlue-grass\\nPrickly comfrey\\nCorn silage\\nCorn silage, Wis. anal\\nClover silage\\nSorghum silage\\nHay and Dry Coarse\\nFodders.\\nFodder corn (maize),\\nfield cured\\nSame, Wis. analyses..\\nCorn stalks (stover),\\nfield cured\\nHay from red clover\\nHay from mammoth\\nclover\\nHay f m alfalfa (lucern)\\nHay from alsike clover\\nOat hay\\nTimothy hay\\nHay from mixed mea^\\ndow grasses\\nHay from Hun. grass..\\nFlax hay\\nCrab-grass hay\\nMarsh hay\\nOat straw\\nBarley strawt\\nWheat straw\\nRye straw\\nBuckwheat straw\\nPea vinet\\nPercentage Composition.\\n79-3\\n71.8\\n70.8\\n74.8\\n76.6\\n62.2\\n79-4\\n64.8\\n69.9\\n61.6\\n65.1\\n\u00e2\u0080\u00a24\\n73-6\\n72.0\\n76\\n42\\n9.0\\n40.1\\n5-3\\n21.2\\n8.4\\n9-7\\n8.9\\n3\\n3-5\\n5\\n7-4\\n8.1\\n7-4\\nII. 6\\n6.\\n9.4\\n10.8\\nII.\\n9-\\n1.6\\n6\\n6.4\\n14.3\\n3.0 19.7\\n12.3I24.8\\n10.724.5\\nI4.3 25\\n12.8 25.6\\n7-6;29.3\\n5.929.0\\n4-0 37-\\n3-5 36-\\n3-4 38-\\n3.038.\\n5-2 43-\\n9\\no\\n9-0135-5\\n9-7\\n19-3\\nII. 6\\n19. 1\\n143\\n20.2\\n17.6\\n5\\nII. I\\n12. y\\nII. 6\\n34-7\\n36.5\\n33.6\\n42.7\\n40.7\\n45\\n450\\n41.0\\n49.0\\n30.1\\n41.0\\n46.3\\n42.4\\n39-0\\n43-4\\n46.6\\n35-1\\n33-7\\no\\n[8.0\\n\u00e2\u0080\u00a25 19\\n1-025.5\\nI.I|27.\\n\u00e2\u0080\u00a29|23-\\n.6 21.6\\n1.4\\n\u00e2\u0080\u00a25\\n1.2\\n35-3\\n19-5\\n32-9\\n28.3\\n36.3\\n32.\\n9.4\\n8,i9-5\\n924\\n2 1 25\\n3 22\\n1.655-\\n1.7,66.\\nI. 156. 5\\n3-3|78.5\\n3. 9172. 7\\n2.2 84\\n2.9,82\\n2.9 84.9\\n2.5j82.4\\n179-4\\n,86.3\\n1 80, 2\\n82.4\\n86.9\\n85-7,\\n80\\n89.7\\n84.6\\n79.8\\nPer cent\\nDigestible\\nMatter.\\nd\\n^i\\nT3\\n2\\nrt-O\\nu\\nu\\n2.6\\n10.6\\n1-3\\nII. 8\\n3-6\\nII. 4\\n2.9\\n14. 1\\n2.7\\n^3\u00e2\u0080\u00a2I\\n2.1\\n14. 1\\n2.7\\n22.7\\n.8\\n12.7\\n2.3\\n20.5\\n1-7\\n17.8\\n2.2\\n23.0\\n2.q\\niq.2\\n1.4\\n4.6\\n.8\\nII. 6\\n1-3\\n14.0\\n2.0\\n13-5\\n.6\\n14.9\\n2.6\\n33-3\\n3-7\\n40.4\\n2.0\\n.33.4\\nb.5\\n34-9\\n5.7\\n32.0\\nxo.t.\\n41.4\\n6.8\\n^6.8\\n4.3\\n46.4\\n30\\n43-9\\n3.6\\n42.7\\n4-5\\n46.4\\n7.2\\n36.6\\n2.2\\n42.8\\n3-5\\n44.7\\n1.6\\n41.4\\n\u00e2\u0080\u00a29\\n41.3\\n.8\\n37-9\\n.8\\n42.7\\n2.3\\n37-7\\n4-3\\n32.3\\nI.a eely from Jenkins and Winton s Compilation of Analyses of\\nAmerican Feeding Stuffs, t Konig.", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0027.jp2"}, "28": {"fulltext": "AGRICULTURE.\\nAVERAGE C03IP0SITI0N OF AMERICAN\\nFEEDING STVFFS.\u00e2\u0080\u0094 Continued.\\nFeeding Stuffs.\\nRoots and Tubers.\\nPotatoes\\nSweet potatoes\\nRed beets\\nSugar beets\\nMangel-wurzels\\nRutabagas\\nTurnips\\nCarrots\\nArtichoke\\nGrains and Flour Mill\\nProducts.\\nCorn (maize)\\nCorn and cob meal\\nCorn cob\\nCorn bran (hulls)\\nOats\\nOat shorts*\\nOat feed\\nOathulls\\nOat dust\\nBarley\\nBarley screenings\\nWheat\\nWheat bran\u00e2\u0080\u0094 roller pro-\\ncess\\nWheat bran\u00e2\u0080\u0094 old pro-\\ncess\\nWheat shorts\\nWheat middlings\\nWheat screenings..\\nLow-grade flour red\\ndog\\nRye\\nRye bran\\nRye shorts\\nBuckwheat\\nBuckwheat bran\\nBuckwheat shorts\\nBuckwheat middlings..\\nRice\\nRice bran\\nRice hulls\\nRice polish\\nPea meal\\n310\\nPercentage Composition.\\n78.9\\n71-\\n88.5\\n86. 5\\n90.9\\n88.6\\n90.5\\n88.6\\n5-6\\n4.9\\n4.6\\n3-4\\n.6 2.9\\n2.2\\n5-9\\n2.0\\n3-0\\n5-1\\n51\\n\u00e2\u0080\u00a24\\n10. o\\n13.2\\n6.7\\n2.6\\n2.6\\n10.5\\n8.5\\n2.4\\n9.0\\n16\\n16.0\\n3-3\\n13-5\\n12.4\\n12.3\\nII. 9\\n14.9\\n15-7\\n12-5\\n15-8\\n10.6\\n14.7\\n18.0\\n10.0\\n12.4\\n27.1\\n28.2\\n7-4\\n12. 1\\n3-6\\nII. 7\\n8.3\\n17-3\\n24.7\\n8\\n9\\n5-5\\n7-5\\n6.2\\n7.6\\n15-9\\n69.6\\n64.8\\n54-9\\nfl2.2\\n59-7\\n54-5\\n59-4\\n52.1\\n50.2\\n69.8\\n61.8\\n71.9\\n53-7\\n58.2\\n56.8\\n60.2\\n65. T\\n67.7\\n72.5\\n63.8\\n59-9\\n64-5\\n38.8\\n40.8\\n42.3\\n79.2\\n49.9\\n38.6\\n58.0\\n51-1\\n20.1\\n27.9\\na. 7\\n10.4\\n19.5\\nPer cent\\nDigestible\\nMatter.\\n12.6\\n10. 1\\nII. 6\\n12.2\\n9.8\\n7.6\\n9-3\\n4-\\n7-\\n5-5\\ni-8\\n64.8\\n56.3\\n43-9\\n59-\\n44-7\\n45-7\\n46.9\\n40.\\n.^8 4\\n66.\\n57-3\\n64.9\\n44.\\n47-5\\n45-4\\n47.2\\n51.0\\n61.3\\n65.5\\n48.0\\n45\\n49\\n30\\n33\\n33\\n72\\n45\\n44\\n56\\n56.0\\nKonig.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0028.jp2"}, "29": {"fulltext": "FEEDING STUFFS.\\nAVERAGE C031P0SITI0N OF A3IERICAN\\nFEEDING STUFFS.\u00e2\u0080\u0094 C^\u00c2\u00ab^/\u00c2\u00ab\u00c2\u00ab^./.\\nFeeding Stuffs.\\nSorghum seed\\nCow pea\\nSoja bean\\nMiscellaneous Feeds,\\nMalt sprouts\\nBrewers grains, wet\\nBrewers grains, dried.\\nHominy chops (meal)..\\nGluten feed\\nCream gluten meal\\nChicago gluten meal.\\nCorn oil cake\\nGerm meal (corn germ)\\nGrano-gluten\\nStarch feed, wet\\nCotton-seed meal\\nCotton-seed hulls\\nLinseed meal, old pro-\\ncess\\nLinseed meal, new pro-\\ncess\\nPalm-nut meal*\\nSugar-beet leaves\\nPrickly comfrey\\nRape\\nPumpkins\\nApples*\\nApple pomace\\nBeet molasses\\nBeet pulp\\nMeat-scraps*\\nDried blood*\\nSkimmed milk*\\nButtermilk*\\nWhey*\\nPercentage Composition.\\nlO 12.\\n5 U-\\n5 9\\n15,75\\n5 7\\n14 ID\\nr 8\\n5|8\\n3 9\\n3 9\\n4 lo\\n12 05\\n37\\n9.9\\n14 10.\\n600 10.\\n9.1\\n20.8\\n24.8\\n5-4\\n22.2\\n9.9\\n21.6\\n32.8\\n35-8\\n24.8\\n0.0\\ni.o\\n6.1\\n42.4\\n4.2\\n32.9\\n33-2\\n36 8\\n2.6\\n2.4\\n2.3\\n1-3\\n\u00e2\u0080\u00a24\\n1.4\\n3-0\\n12.3\\n3-7\\n6.8\\n1-7\\n1-5\\n6.7\\n50\\nII. 4\\n31\\n5-6\\n47-4\\n8.9\\n9-5\\n24.0\\n2.2\\n1.6\\n2.6\\n1-7\\n1.5\\n3-9\\n69.8\\n55-7\\n28.8\\n47.0\\n12.5\\n47-9\\n64.4\\n49 6\\n42 .0\\n46.8\\n43.6\\n64.2\\n34-8\\n22.0\\n23.8\\n33-2\\n35-4\\n38.5\\n35-0\\n4.4\\n5.1\\n8.4\\n5-2\\n2.5\\n6.2\\n59-5\\n6.3\\n\u00e2\u0080\u00a23\\n4-7\\n4.0\\n4.8\\n1-7\\n1.6\\n6.3\\n8.5\\n12.7\\n14. 1\\n5.6\\n13-5\\n6.8\\n14.2\\n3-1\\n13-7\\n2-5\\nc z:\\nPer cent\\nDigestible\\nMatter.\\n82.o i8.3\\n84.5 29.6\\n84.5\\n23-3!\\n88. 7I\\n86.6:\\n86\\n91\\n34\\n84.6\\n87\\n85.1\\n84.1\\n85-3\\n9.6\\n9.4\\n13-5\\n8.6\\n14.7\\n22.8\\n68.6\\n9.6\\n85.2\\n86.8\\n8.9\\n9.2\\n5-9\\n16.2\\n8.9\\n18.6\\n29-5\\n32.2\\n22.3\\n9.0\\n26.7\\n5-5\\n36.9\\n1.0\\n27\\n16.0\\n1-7\\n1.4\\n1-5\\n.6\\n68.4\\n58.1\\n3-1\\n3-9\\nU\\n52\\n54\\n17.9\\n3-1\\nI.I\\n15-9\\n1-7\\n1-3\\n5-3\\n7.8\\nII I\\n12.8\\nS-i\\n12.3\\n26.2\\n32.8\\n32-9\\n52.6\\n4.6\\n2.7\\n9.0\\n13-5\\n2.3\\n4.0\\n4-7\\nKonig.", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0029.jp2"}, "30": {"fulltext": "Agriculture.\\nAVERAGE A3IERICAN DIGESTION COEFFICIENTS\\nOF FEEDING STUFFS\\nAs Determined by American Experiments. (Jordan.)\\ns\\nrt\\nX\\ncS\\na\\n\u00e2\u0080\u00a2c\\nV\\ng^\\nXJ\\nrt\\na\\nH\\nrt\\nc\\nC\\nti\\n6\\n6\\nc\\n\u00e2\u0080\u00a2s\\n1)\\n1\\n1\\ncio\\nQ\\n(i\\nu\\nZ\\nw\\nA. Experiments with Ruminants.\\nGREEN FODDER (fed whcn grccn).\\nCorn (maize) fodder-\\nWhole plant, average of all trials.\\n2\\n15\\n30\\n68\\n35\\n61\\n61\\n74\\n74\\nDent, immature, Pennsylvania\\n9\\n68\\n57\\n69\\n69\\n71\\n66\\nin milk, Pennsylvania\\n6\\n68\\n33\\n22\\n62\\n63\\n54\\n59\\n73\\n75\\n74\\n76\\nmature, Pennsylvania\\n13\\n67\\n53\\n47\\n78\\nSorghum, North Carolina and Texas..\\n4\\n67\\n42\\n74\\nRye, Peni .syivania\\n2\\n73\\n63\\n56\\n32\\n4I\\n56\\n70\\n66\\n74\\nTimothy {Phleum pratense), Utah.\\n3\\n53\\nHungarian grass {Setaria italica)., Me.\\n4\\n63\\n41\\n62\\n68\\n66\\n52\\nPasture grass, Pennsylvania\\n69\\n50\\n65\\n74\\n7 i\\n55\\nRed clover Tri/olium pratense)\\n2\\n66\\n55\\n67\\n53\\n64\\nsilage.\\nCorn (maize) silage, whole plant-\\nAverage of all kinds\\n6\\n17\\n37\\n66\\n31\\n53\\n67\\n70\\n81\\nDent, immature, Maine, New York\\nand Pennsylvania\\n3\\n5\\n12\\n64\\n33\\n32\\n49\\n50\\n71\\n65\\n66\\n75\\nDent, in milk, Pennsylvania\\nI\\n3\\n8\\n65\\n69\\n77\\nl^\\nFlint mature, Maine and New York.\\n2\\n4\\n10\\n73\\n30\\n63\\n75\\n83\\nSoja-bean silage\\nI\\nI\\n2\\n59\\n57\\n76\\n55\\n52\\n72\\ndried FODDERS (fed air-dry or partially\\nso).\\nCorn (maize) fodder, whole plant-\\nAverage of all kinds\\n4\\n24\\n50\\n66\\n34\\n55\\n66\\n69\\n72\\nDent, immature, Maine and Penn.\\n2\\n6\\n12\\n62\\n38\\n51\\n67\\n64\\n68\\nin milk, New York and Penn..\\n2\\n5\\n12\\n63\\n31\\n45\\n64\\n66\\n76\\nmature, Pennsylvania\\nJ\\n4\\n4\\n3\\nI\\n6\\n70\\n66\\n55\\n65\\n64\\n21\\n^1\\n74\\n73\\n79\\n77\\n69\\n75\\n79\\nFlint, mature, Maine\\n2\\n42\\nII\\nSweet, mature, Maine\\nI\\nI\\n70\\n74\\n79\\n32\\nCorn (maize) butts, Maryland\\nhusks, Maryland\\nI\\nI\\n2\\n72\\n16\\n29\\nfodder, tops above ear,\\nMaryland\\nI\\nI\\n2\\n55\\n7\\n22\\n70\\n53\\n63\\npulled, Maryland,\\nNorth Carolina\\nand Texas\\n3\\n3\\n6\\n60\\nSI\\n69\\n63\\n64\\nstover, Pennsylvania\\nI\\nI\\n4\\n62\\n45\\n52\\n66\\n64\\n52\\nSorghum fodder, leaves, N. Carolina..\\n1\\nI\\n2\\n63\\n29\\n61\\n70\\n64\\n47\\nOat straw, Maine\\nI\\nT\\n2\\n_J\\n50\\n58\\n53\\n38", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0030.jp2"}, "31": {"fulltext": "FEEDING STUFFS.\\nAVERAGE DIGESTION COEFFICIENTS.\u00e2\u0080\u0094 c^\u00c2\u00ab//\u00c2\u00ab\u00c2\u00ab^rf.\\nA.\u00e2\u0080\u0094 ExPRTS. WITH Ruminants Cont.\\nDRIED FODDERS Continued.\\nHay from grasses named:\\nBarley, Maine\\nBlue joint {Calamagrostis canaden-\\nsis), Maine\\nCat-tail millet {Pennisetum spica-\\ntum). North Carolina\\nHungarian grass (Setaria italica),\\nMaine\\nJohnson grass {Sorghum halepense)^\\nNorth Carolina\\nOrchard grass {Dactylis glomerata),\\nMaine and New York\\nRedtop {Agrostis 7iulgaris\\\\ Maine.\\nTimothy {PHleum pratense), average\\nof all kinds, Maine and Utah.\\nditto, in full bloom, Maine..\\nditto, late cut, Maine..\\nWild-oat grass {Danthonia spicata),\\nMaine\\nWitch-grass {Triticujti rej ens). Me..\\nPasture grass, Pennsylvania\\nMixed grasses. New York and Penn.\\nHay from legumes named:\\nAlfalfa, Colorado, New York, and\\nUtah\\nAlsike clover Trifoliuvt hybridum),\\nMaine\\nCrimson clover {Trifoliiim incarna-\\ntum), North Carolina\\nRed clover {Tri/olium pratense),\\nMaine and Wisconsin\\nWhite cXovQT {Trifoliunt repens),Me.\\nCowpea vines, North Carolina\\nSoja-bean vines, North Carolina\\nMISCELLANEOUS FODDERS.\\nButtercup hay (Ranunctiiiis acri s). Me.\\nPeanut-vine hay, North Carolina\\nSorghum bagasse. North Carolina\\nWhite weed, white daisy {Chrysanthe-\\nmum leucanthemum),M.SL\\\\nQ..\\nSugar-beets, Maine\\nMangel-wurzels, Maine.\\ni\\nvd\\nW\\nt\\n_U5\\nX\\nJ3\\no\\nC/)\\n6\\nSo\\nc\\n4,\\nc\\n2\\n\u00e2\u0080\u00a2a\\n2S\\n4.\\n;z;\\nC/3\\nQ\\nPlH\\nU\\nz\\nI\\n4\\n6i\\n45\\n65\\n62\\n63\\n2\\n3\\n54\\n29\\n63\\n54\\n56\\nI\\n2\\n62\\n68\\n63\\n66\\n59\\nI\\n2\\n65\\n47\\n60\\n68\\n67\\nI\\nI\\n54\\n56\\n45\\n58\\n54\\n2\\n3\\n56\\n59\\n60\\n2\\n3\\n60\\n29\\n6x\\n61\\n62\\nID\\n22\\n58\\n37\\n49\\nS3\\n63\\n.3\\n5\\n61\\n44\\n57\\n50\\n64\\n3\\n5\\n54\\n32\\n45\\n48\\n61\\n2\\n2\\n64\\n^S\\n58\\n68\\n6s\\n2\\n3\\n61\\n41\\n58\\n63\\n6s\\n2\\n3\\n72\\n52\\n73\\n76\\n74\\n4\\n9\\n56\\nSI\\n55\\n59\\n3\\n4\\n59\\n72\\n46\\n70\\n2\\n3\\n62\\n52\\n66\\n53\\n71\\nI\\n2\\n61\\n53\\n69\\n46\\n70\\n2\\n7\\nS3\\n52\\n47\\n61\\nI\\nI\\n66\\n58\\n73\\n61\\n69\\nI\\n2\\nSQ\\n4Q\\nbS\\n42\\n71\\nI\\n2\\n62\\n71\\n61\\n69\\nI\\nI\\nS6\\n48\\nS6\\n41\\n67\\nI\\n2\\n60\\n20\\n63\\nS2\\n6q\\nI\\nI\\n61\\n13\\n14\\n46\\n65\\nI\\n58\\n52\\n58\\n45\\n67\\nI\\n2\\n04\\n32\\nQi\\n100\\n100\\n2\\n78\\n16\\n43\\n91", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0031.jp2"}, "32": {"fulltext": "8 AGRICULTURE.\\nAVERAGE DIGESTION COEFFICIENTS.\u00e2\u0080\u0094 Continued.\\nA. ExpRTS. WITH Ruminants\u00e2\u0080\u0094 Cont.\\nROOTS Continued.\\nRutabagas, Maine\\nTurnips (strap-leaf), Maine.\\nPotatoes, Maine\\nGRAINS (fed whole or ground).\\nCorn and cob meal, North Carolina.\\nCorn meal, North Carolina and N, Y.\\nCotton seed, raw. North Carolina\\nroasted, North Carolina.\\nPea meal, Maine\\nBY-PRODUCTS.\\nBrewers grains, dried, Massachusetts\\nCorn cobs, Massachusetts\\nCotton-seed hulls, N. Car. and Texas.\\nmeal, N. Car. and Wis\\nGluten feed (Buffalo), Massachusetts..\\nmeal, Maine\\nLinseed meal, new process, Mass\\nold process. Mass\\nMalt sprouts, Wisconsin\\nWheat bran,Maine and Massachusetts;\\nmiddlings, Maine and Mass\\nB,\u00e2\u0080\u0094 Experiments with Swine.\\nGRAINS AND BY-PRODUCTS.\\nBarley, Minnesota\\nCorn (maize) (whole kernel), Maine and\\nMinnesota\\nmeal, Maine\\nCorn and cob meal, Maine\\nPeas, Minnesota\\nWheat shorts, Minnesota\\nWheat bran, Minnesota\\ntz; c73\\noS\\nX\\n56.\\n87 44\\n86\\n89\\n76\\n90 40\\n76 5\\n61\\nW", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0032.jp2"}, "33": {"fulltext": "FEEDING STUFFS. 9\\nCLASSIFICATION OF CATTL.E FOODS. (Lindsey.)\\nCoarse Feeds.\\nConcentrated Feeds.\\nI\\n2\\n3\\n4\\n5\\nLow in protein.\\nMedium in\\nLow in pro-\\nLow in pro-\\nHigh in pro-\\nHigh in carbo-\\nprotein.\\ntein.\\ntein.\\ntein.\\nhydrates.\\nMedium in\\nHigh in car-\\nHigh in car-\\nMedium in\\n50 to 65 per cent\\nc ar boh y-\\nbohydrates.\\nbohydrates.\\ncar bohy-\\ndigestible.\\ndrates.\\n85 to 95 per\\n80 to 90 per\\ndrates.\\n55 to 65 per\\ncent digest-\\ncent digest-\\n80 to 90 per\\ncent digest-\\nible.\\nible.\\nible.\\ncent digest-\\nible.\\nHays, straws,\\nClovers,\\nCarrots, pota-\\nWheat, rye.\\nBean and pea\\ncorn fodder,\\nvetches, pea\\ntoes, sugar\\nbarley, oats,\\nmeals, glu-\\ncorn stover,\\nand bean\\nbeets, man-\\nIndian (.urn.\\nten feeds\\nand silage.\\nfodders and\\ngolds, tur-\\nand meals,\\nbrans.\\nnips.\\nlinseed\\nmeals and\\ncotton -seed\\nmeal.\\nCLASSIFICATION OF CONCENTRATED FEED\\nSTUFFS.\\nVery rich in\\nprotein (above 40\\nper cent).\\nDried blood.\\nMeat scraps.\\nCotton-seed meal.\\nRich in protein\\n(25-40 per cent).\\nGluten meal.\\nAtlas meal.\\nLinseed meal.\\nBuckwheat mid-\\ndlings.\\nBuckwheat shorts\\nSoja bean.\\nGrano gluten.\\nFairly rich in\\nprotein (12-25 P^r\\ncent).\\nMalt sprouts.\\nDried brewers\\ngrains.\\nGluten feed.\\nCow pea.\\nPea meal.\\nWheat shorts.\\nRye shorts.\\nOats shorts.\\nWheat middlings.\\nWheat bran.\\nLow-grade flour.\\nPoor in protein\\n(below 12 per\\ncent).\\nWheat.\\nBarley.\\nOats.\\nRye.\\nCorn.\\nRice polish.\\nRice.\\nHominy chops.\\nGerm meal.", "height": "3149", "width": "1940", "jp2-path": "handbookforfarme01woll_0033.jp2"}, "34": {"fulltext": "10\\nAGRICULTURE.\\nFEEDING STANDARDS FOR FARM ANIMALS.\\n(Wolff-Lehmann.)\\n(Per day and per looo lbs. live weight.)\\n1. Steers at rest in stall\\nSteers slightly worked\\nSteers moderately worked\\nSteers heavily worked\\n2. Fattening steers, ist period\\n2d\\n3d\\n3. Milch cows, daily milk yield, 11 lbs\\n16,5\\ni( tt i( U it 22\\n27.6\\n4. Wool sheep, coarser breeds\\nfiner breeds\\n5. Breeding ewes, with lambs\\n6. Fattening sheep, ist period\\n2d\\n7. Horses lightly worked\\nHorses moderately worked\\nHorses heavily worked\\n8. Brood sows, with pigs\\n9. Fattening swine, ist period\\n2d\\n3d\\n10. Growing cattle:\\nDairy Breeds,\\nAver, live weight\\nAge, Months. per head,\\n2-3 154 lbs....\\n3-6 309\\n6-12 507\\n12-18 705\\n18-24 882\\nlbs.\\n18\\nNutritive\\n(Digestible)\\nSubstances.\\nc\\n\u00e2\u0096\u00a05\\na;\\nlbs.\\nlbs.\\n0.7\\n8.0\\n1-4\\n10.\\n2.0\\n\u00e2\u0080\u00a25\\n2.8\\n13-0\\n2-5\\n15-0\\n3-0\\nM-5\\n2.7\\n15.0\\n1.6\\n10.\\n2.0\\n1 1.0\\n2-5\\n13.0\\n3-3\\n13.0\\n1 .2\\n10. s\\n1-5\\n12.0\\n2.9\\n15.0\\n3-0\\n15.0\\n3-5\\n14.5\\n1-5\\n9-5\\n2.0\\nII.\\n2.5\\n13-3\\n2.5\\n15-5\\n45\\n25.0\\n4.0\\n2.7\\n24.0\\n18.0\\n4.0\\n3-0\\n13.0\\n12.8\\n2.0\\n12.5\\n1.8\\n12-5\\n1.5\\n12.0\\nil\\nlbs.\\n8.9\\n12. 1\\n14.7\\n17.7\\n18.7\\n19.2\\n19.4\\n12.3\\n14.0\\n16.7\\n18.2\\n12.2\\n14.2\\n19. 1\\n19.2\\n19.4\\n12.0\\n14-5\\n17.7\\n19.0\\n31.2\\n29.2\\n22.0\\n21.8\\n18.2\\n15.7\\n15-3\\n14.2", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0034.jp2"}, "35": {"fulltext": "Deeding stuffs.\\n11\\nFEEDING STANDARDS FOR FARM ANIMALS.\\n{Concluded.)\\nNutritive\\n(Digestible)\\nSubstances.\\n\u00e2\u0080\u00a2Hw\\nrt\\nIf-\\nc\\n\u00e2\u0080\u00a2Si\\n4J\\n1\\nIt\\n1) X\\nOC/3\\nfX\\n\u00e2\u0080\u00a2SW\\now\\n3\\nH\\nU\\nU\\nw\\nH\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nn. Growing cattle:\\nBee/ Breeds.\\nAver, live weight\\nAge^ Months. per head.\\n2-3 165 lbs\\n23\\n4 i\\n.3.0\\n2.0\\n20,0 I\\n4-2\\n3-6 331\\n24\\n3-5\\n12 8\\n1-5\\n19.9 I\\n4.7\\n6-12 551\\n25\\n2.5\\ni.i-z\\n0.7\\n17.4 I\\n6.0\\n12-18 750\\n24\\n2\\n2.5\\n0.5\\n15-7 I\\n6.8\\n18-24 937\\n24\\n1.8\\nL2.0\\n0.4\\n14.8 J\\n7.2\\n12. Growing sheep:\\nWool Breeds.\\n4-6 62 lbs\\n25\\n3-4\\n15-4\\n0.7\\n20.5 1\\n5-0\\n6-8 75\\n25\\n2.8\\n13.8\\n0.6\\n18.0 1\\n5-4\\n8-n 84\\n23\\n2.1\\n11.5\\n0.5\\n14.8 I\\n6.0\\n11-15 90\\n22\\n1.8\\nII. 2\\n0.4\\n140 I\\n7,0\\n15-20 99\\n22\\nI -.5\\n10.8\\n0.3\\n13.0 T\\n7-7\\n13. Growing sheep:\\nMutton Breeds.\\n4-6 66 lbs\\n26\\n4.4\\n15-5\\n0.9\\n22.1 I\\n4.0\\n6-8 84\\n26\\n3-5\\nI5-0\\n0.7\\n20.2 I\\n4.8\\n8-11 lOI\\n24\\n3-0\\n14-3\\n0.5\\n18.5 I\\n5-2\\nii-iS 121\\n23\\n2.2\\n12.6\\n05\\n16.0 1\\n6.3\\n15-20 154\\n22\\n2.0\\n12.0\\n0.4\\n15.0 1\\n:6.s\\n14. Growing swine:\\nBreeding A nitnals.\\n2-3 44 lbs\\n44\\n7.6\\n28.0\\nI.O\\n38.0 I\\n14.0\\n3-5 99\\n35\\n50\\n23-1\\n0.8\\n30.0 1\\n5.0\\n5-6 121\\n32\\n3-7\\n21.3\\n0.4\\n26.0 1\\n6.0\\n6-8 176\\n28\\n2.8\\n18.7\\n0.3\\n22 2 1\\n7.0\\n8-13 265\\n25\\n2.T\\n15.3\\n0.2\\n17.9 I\\n\u00e2\u0080\u00a27-5\\n15. Growing fat pigs:\\n2-3 44 lbs\\n44\\n7.6\\n28.0\\n1.0\\n38.0 I\\n4.0\\n3-5 110\\n35\\n5.0\\n23.1\\n0.8\\n30.0 1\\n5.0\\nS-6 143\\n33\\n4-3\\n22.3\\n0.6\\n28.0 I\\n5.5\\n6-8 198\\n30\\n3.6\\n20.5\\n0.4\\n25.1 I\\n6.0\\n8-12 287\\n26\\n3.0\\nX8.3\\n0.3\\n22.0 1\\n:6.4", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0035.jp2"}, "36": {"fulltext": "13\\nAGRICULTURE.\\nRATIONS FOR DAIRY COWS.\\nWoods Phelps\\nWoll\\nWolff s German Stand\\nWolff- Lehman n\\nOrganic\\nMatter.\\nlbs.\\n25.0\\n24-5\\n24.0\\nDigestible.\\nProtein\\nlbs.\\n2.5\\nCarbo-\\nhydrates\\nlbs.\\n12.5\\n13-3\\n\u00e2\u0080\u00a25\\nFat.\\nlbs.\\n\u00e2\u0080\u00a26s\\n.7\\n\u00e2\u0080\u00a24\\n(See page 10.)\\nTotal.\\nlbs.\\n15.65\\n16.2\\n15-4\\nNut.\\nRatio.\\n1:5.6\\n1:6.9\\ni:s.4\\nCALCULATION OF COMPONENTS OF FEED\\nRATIONS.\\nLet us suppose that we have at our disposal the following\\ncommon feeding stuffs Fodder corn, clover hay, and wheat\\nbran, and that we want to know how much is required to keep a\\nmilch cow of 1000 lbs. live weight in good condition and to\\nsecure a maximum yield of milk. We will feed 14 lbs. of\\nfodder corn, 6 lbs. of clover hay, and 10 lbs. of wheat bran.\\nAccording to the table these quantities contain the following\\nnumber of pounds of digestible matter\\nOrganic\\nMatter.\\nDigestible.\\nProtein.\\nCarbo-\\nhydrates.\\nEther\\nExtract.\\n14 lbs. of field-cured fodder corn\\nlbs.\\n9.35\\n4.71\\n8.24\\nlbs.\\n\u00e2\u0080\u00a252\\nlbs.\\n5.66\\n2.09\\n4.41\\nlbs.\\n.17\\n10 lbs. wheat bran\\n.29\\nTotal\\n22.30\\n2.17\\n12.16\\n.56\\nThis ration falls somewhat short of the feeding standard in\\ntotal organic matter and digestible substances. To bring it\\nnearer to the standard, we add a couple of pounds of some con-\\ncentrated feed. In selecting the foods and deciding the quan-\\ntities to be given in each case, the market prices of the feeds\\nmust be considered. We will suppose that a lot of corn-meal is\\navailable in this case, and will add two pounds of this feed to\\nthe above ration.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0036.jp2"}, "37": {"fulltext": "FEEDING STUFFS.\\n13\\nOrganic\\nMatter.\\nDigestible.\\nNutri-\\nCrude\\nProtein\\nCarbo-\\nhydrates.\\nEther\\nExtract\\ntive\\nRatio.\\nR attr n n\u00c2\u00ab: above\\nlbs.\\n22.30\\n1-75\\nlbs.\\n2.17\\n.14\\nlbs.\\n12.16\\n1.25\\nlbs.\\n.08\\nTotal\\n24.05\\n24.5\\n24.0\\n2.31\\n2.2\\n2-5\\n13-41\\n13-3\\n12.5\\n.64\\n\u00e2\u0080\u00a27\\n\u00e2\u0080\u00a24\\n1:6.4\\nProposed American feeding\\nration for milch cows\\n\u00e2\u0096\u00a0Wolff;s feeding standard tor\\nmilch cows\\n1:6.9\\n1:5.4\\nThe ration now corresponds very well with the proposed\\nAmerican feeding ration; there is a small deficit of organic\\nmatter and of digestible fat but there is no necessity of trying\\nto follow any standard ration blindly, as they are only intended\\nto be approximate gauges which the farmer may use in estimat-\\ning the quantities of nutrietits required by farm animals in\\norder to do their best, cost and product both being considered.\\nIn constructing rations according to the above feeding\\nstandards, several points must be considered besides the chemi-\\ncal composition and the digestibility of the feeding stuffs the\\nstandards cannot be followed directly without regard to bulk\\nand other properties of the fodder the ration must not be\\ntoo bulky, and still must contain a sufficient quantity of rough-\\nage to keep up the rumination of the animals, in case of cows\\nand sheep, and to secure a healthy condition of the animals\\ngenerally. The local market prices of cattle foods are of the\\ngreatest importance in determining which foods to buy the\\nconditions in the different sections of our great continent differ\\nso greatly in this respect that no generalizations can be made.\\nGenerally speaking, nitrogenous concentrated feeds are the\\ncheapest feeds in the South and the East, and flour-mill,\\nbrewery, and starch-factory refuse feeds the cheapest in the\\nNorthwest.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0037.jp2"}, "38": {"fulltext": "14 AGRICULTURE.\\nPRACTICAL. RATIONS FOR DAIRY COAVS.\\nFed by 16 American Dairymen Producing 325 lbs. of\\nButter or more per Cow per Year.*\\n1. Colorado. 30 lbs. silage, 10 lbs. alfalfa hay, 10 lbs. clover\\nhay, 5 lbs. wheat bran, 2 lbs. corn meal.\\n2. Connecticut. 35 lbs. corn silage, 10 lbs. hay, 3 lbs. wheat\\nbran, 3 lbs. corn and cob meal, 2 lbs. cotton-seed meal, 2 lbs.\\nChicago gluten meal.\\n3. Illinois. 71^ lbs. clover hay, 7^ lbs. timothy hay, 12 lbs.\\ncorn and cob-meal, 8 lbs. bran, i^ lbs. linseed meal, i^ lbs.\\ncotton-seed meal.\\n4. New Jersey. 24 lbs. corn silage, 8 lbs. corn meal, 2 lbs.\\nwheat bran, 4 lbs. oats, 2 lbs. oil meal.\\n5. Netv York. 20 lbs. hay, 2 lbs. wheat bran, 2 lbs. cotton-\\nseed meal, 2 lbs. hominy meal.\\n6. New York. 12 lbs. timothy hay, i lb. wheat bran, i lb.\\nmiddlings, 2 lbs. corn meal, 2 lbs. cotton-seed meal, 40 lbs.\\nskim-milk.\\n7. Neiv York. 42 lbs. corn silage, i\\\\ lbs. clover hay, i\\\\ lbs.\\ntimothy hay, 8 lbs. corn and cob meal, 14 lbs, dried brewers\\ngrains.\\n8. North Carolina. 30 lbs. corn silage, 8 lbs. fodder corn,\\n3 lbs. corn meal, 3 lbs. wheat bran, i lb. cotton-seed meal.\\n9. Pennsylvania. 24 lbs. corn fodder, 5,1 lb. wheat bran,\\n5.1 lbs, corn meal, 3 lbs. cotton-seed meal, 2 lbs. oil meal.\\n10. Pennsylvania. 10 lbs. corn fodder, 6 lbs. hay, 3^ lbs.\\nwheat bran, lbs. cotton-seed meal, i^ lbs. oil meal, 2| lbs.\\ncorn meal.\\n11. Texas. 30 lbs, corn silage, 13^ lbs. sorghum hay, 1,3 lbs.\\ncorn meal, 2.6 lbs. cotton-seed meal, 2,2 lbs. cotton-seed, 1.3 lbs.\\nwheat bran.\\n12. Vermont. 30 lbs. corn silage, 10 lbs. hay, 4.2 lbs. corn\\nmeal, 4.2 lbs. wheat bran, .8 lb, linseed meal.\\n13. West Virginia. 48 lbs. corn silage, 2\\\\ lbs, corn and cob\\nmeal, 2\\\\ lbs, ground wheat, 2| lbs. oats, 2| lbs, barley meal.\\nSee Woll, One Hundred American Rations for Dairy Cows, Bul-\\nletin No. 38, Wisconsin Agricultural Experiment Station.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0038.jp2"}, "39": {"fulltext": "FEEDING STUFFS,\\n15\\n14. Wisconsin. 26 lbs. corn silage, 10 lbs. clover hay, 5 lbs,\\ntimothy hay, 8 lbs, wheat middlings, i\\\\ lbs. oil meal.\\n15. Wisconsin. 50 lbs. corn silage, 5 lbs. sheaf oats, 5 lbs.\\ncorn fodder, i lb. clover hay, i lb. millet, 2.7 lbs. cotton-seed\\nmeal, 1.3 lbs. oil meal, 6 lbs. wheat bran.\\n16. Canada. 40 lbs. corn silage, 7^ lbs. clover hay, 3 lbs.\\nstraw, li lbs. oats, i\\\\ lbs. barley, i^ lbs. pea meal, 3 lbs. wheat\\nbran, I lb. cotton-seed meal.\\nThe preceding rations contain approximately the following\\namounts of nutrients, calculated for 1000 lbs. live weight\\nDigestible.\\nOrganic\\nNutritive\\nNa\\nMatter.\\nCarbo-\\nhydrates.\\nRatio.\\nProtein.\\nFat.\\nTotal.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nX\\n31.09\\n2.70\\n15.78\\n.80\\n19.28\\n6-5\\n2\\n25.70\\n2.69\\n13.96\\n\u00e2\u0080\u00a297\\n17.62\\n6.0\\n3\\n22.09\\n2-37\\n12.06\\n.75\\n15-18\\n5.8\\n4\\n19.41\\n2 06\\nII. 71\\n.87\\n14.64\\n6.5\\n5\\n26.19\\n2.36\\n13-78\\n\u00e2\u0080\u00a279\\n16.93\\n6.6\\n6\\n25-73\\n3-50\\n14.05\\n1. 12\\n18.67\\n4-7\\n7\\n31-30\\n3-37\\n16.31\\n1-31\\n20.99\\n5-7\\n8\\n20.38\\n1.79\\n11.98\\n.80\\n14-57\\n7-7\\n9\\n26.52\\n2.53\\n15 -74\\n.90\\n19.17\\n7.0\\n10\\n20.05\\n2.31\\n11.00\\n.72\\n14-03\\n5-4\\nXI\\n26.58\\n2.21\\n12.31\\n1.30\\n15-82\\n6.9\\n12\\n24.23\\n1.86\\n14.03\\n-75\\n16.64\\n8.4\\n\u00c2\u00ab3\\n22.37\\n1-54\\n1415\\n.72\\n16.41\\n10.2\\n14\\n31.00\\n3.01\\nj6.02\\n.87\\n19.90\\n6.0\\n15\\n23-79\\n2-73\\n12.46\\n.99\\n16. i3\\n5-4\\n16\\n22.96\\n2.08\\n12.17\\n\u00e2\u0080\u00a271\\n14-96\\n6.6", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0039.jp2"}, "40": {"fulltext": "16\\nAGRICULTURE.\\nWEIGHT OF CONCENTRATED FEEDING STUFFS.\\n(Alvokd.)\\nWheat, whole\\nCracked corn\\nGluten meal\\nCotton-seed meal\\nCorn meal\\nCorn and cob meal\\nWheat middlings\\nOats, whole\\nGround oats\\nWheat bran\\nHalf Bushel\\nWeighs\\nOne Quart\\nWeighs\\nPounds.\\nPounds, Ounces\\nPounds.\\n30\\nI 14\\n1.83\\n28\\nI 12\\nz=\\n1-75\\n26\\nI 8\\n1.50\\n25i\\nI 9\\n1.56\\n23i\\nI 7\\nz=\\n1-43\\n22\\nI 6\\n1.38\\n18\\nI 2\\nz=:\\n113\\n16\\nI\\n1. 00\\n12\\n12\\n\u00e2\u0080\u00a275\\n10\\n10\\n.63\\nFOOD REQUIKE\u00c2\u00bbIENTS OF FARM ANIMALS.\\nIt is generally assumed in comparing the food require-\\nments of the different classes of farm animals that one cow\\nat pasture will eat as much, or seven-tenths as much, daily\\nas a full-grown horse, or as much as two yearling colts,\\nheifers, or young bulls, or as three to five calves, or four\\ncolts taken from the mare, or ten to twelve sheep, or as\\ntwelve to twenty three-months-old lambs, or as four to five\\nswine. It may be figured that the quantity of pasture grass\\neaten by a cow per day, which of course will vary with the\\nseason and the condition of the pasture, will equal 25-30 lbs.\\nof good meadow hay or 40 lbs. hay of inferior quality.\\nCOMPARATIVE VALUE OF CATTLE FOODS.\\nComparing concentrated foods with coarse feeds, one\\npound of the former may be considered a food unit; the\\nquantity of grass eaten by one cow at pasture during one\\nday is assumed equivalent to 12 to 13 food units during\\nthe early part of the summer, and to 4 food units in the\\nlate fall, 10 units being considered an average figure.\\nThe following quantities of different feeding stuffs are\\nconsidered approximately equivalent, as determined by\\nEuropean, largely Danish, feeding experience (Schroll):", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0040.jp2"}, "41": {"fulltext": "FEEDING STUFFS. 17\\nI lb. concentrated feed (cereals, mill-refuse feeds, oil\\nmeals, etc.) 2i^ to 3 lbs. of good meadow hay 4 lbs. of\\npoorer quality hay 10 lbs. rutabagas I2i lbs. turnips\\n4 lbs. potatoes 10 lbs. green fodder 6 lbs. buttermilk\\n6 lbs. skim-milk 12 lbs. whey i lb. new milk.\\nCOMPARATIVE VALUE OF CATTLE FOODS.\\n(H.i;CKER.)\\nThe following table is based upon the percentages of di-\\ngestible protein in different feed stuffs, comparison of cost\\nbeing made with wheat bran as a basis for grain, and timothy\\nhay for coarse fodders. The figures given show only approx-\\nimately the comparative value of the different food stuffs, as\\nthe digestible protein content, and not the total digestible\\nmatter of each food was considered in calculating the\\nvalues. Since, however, protein is the most important\\ncomponent of foods bought, carbohydrates being, as a rule,\\nproduced in abundant quantities in the crops raised on the\\nfarm, the data obtained by this method of calculation may\\nserve as a guide in estimating the comparative money\\nvalue of cattle foods offered for sale.\\nFeed Stuffs.\\nValue per Ton or Bushel when\\nW heal Braa is worth\\nBarley $0.16\\nIndian corn\\nCorn and cob meal\\nMillet seed\\nOats\\nPeas\\nRye\\nWheal shorts\\nWheat\\nCotton-seed meal\\nLinseed meal\\n0.40\\n0.22\\n0.24\\n3.14\\n9.S6\\n^.18\\n0.21\\n0.18\\n0.47\\n0.24\\n8.00\\n0.25\\n25.60\\n22.08\\n$12.00\\n$16.00\\n$0.22\\n$0.30\\n0.24\\n0.32\\n0.22\\n0.30\\n0.20\\n0.34\\nO.I4\\n0.18\\n0.56\\n0.74\\n0.28\\n0.38\\n9.60\\n12.80\\n0.30\\n0.40\\n30.72\\n40.96\\nC6.5O\\n35-32\\n$0.36\\n0.42\\no 36\\n0.44\\n.0.24\\nO.Q4\\n0.48\\n16.00\\n0.50\\n51.20\\n44.16\\nFeed S .uffs.\\nClover hay, red\\nCorn stover\\nFodder corn\\nPrairie hay (upland).\\nPrairie hay un.xed;.\\nSedfje prass\\nValue per Ton when Timothy i? worth\\n?4-5o\\n810.06\\n2.65\\n3-44\\n4.63\\n450\\n450\\n$6.\\nS13.41\\n3 53\\n4.59\\n6.17\\nC.oo\\n6.00\\n^b.oo Jio.oo\\nSI7.88\\n4.70\\n6.12\\n8.\\n\u00e2\u0096\u00a023\\n.00\\n$22.33\\n6.88\\n7-65\\n10.29\\n10.00\\n10 00", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0041.jp2"}, "42": {"fulltext": "18\\nAGRICULTURE.\\nPRICES OF CEREALS PER BUSHEL. AND PER\\nTON.\\nc^\\nC^\\nName.\\n\u00e2\u0096\u00a0cm\\n^1\\nName.\\n1\\nf2s\\n4) u\\nfc.\\nCu\\ncl\\nU4\\na,\\nlbs.\\nlbs.\\nWheat\\n60\\n33-3\\n.40\\n13-33\\nOats...\\n32\\n62.5\\n.18\\n11.25\\n45\\nIS- 00\\n20\\nT2.50\\n50\\n16.67\\n-25\\n15.63\\n60\\n20.00\\n-30\\n18.75\\n75\\n25.00\\n\u00e2\u0080\u00a235\\n21.90\\nI\\n00\\n33-33\\nso\\n3I-25\\nCorn...\\n56\\n35-7\\n30\\n35\\n10.71\\n12.50\\nRye\\n56\\n35-7\\n.40\\n-50\\n14 23\\n17.85\\n40\\n14.28\\nBarley\\n48\\n41.7\\n.40\\n16 68\\n45\\n16.06\\n\u00e2\u0080\u00a250\\n20.83\\n50\\n17-85\\n.60\\n25 02\\nVALUATION OF FEEDING STUFFS.\\nThe commercial value of protein, fat, and carbohydrates\\nin concentrated feeding stuffs has been calculated from the\\naverage composition and market price of common feeding\\nstuffs as follows:\\n/\u00e2\u0080\u0094Cost of one pound of\u00e2\u0080\u0094,\\nProtein. Fat. Carbohydrates.\\nIn Germany. .(i8go) 3: 2: i (Konig, Wolff.)\\nConnecticut (18S8) 1.6 cts. 4.2 cts. .96 cts. (Jenkins.)\\nDelaware.\\n(1890)1.4\\n.(1889)1.23\\nWisconsin. .(1891) 1.5\\nndiana\\n.(1891) i.o\\nNew Jersey. (189I) .91\\nMinnesota.. (1893) 3. 1\\nVermont (1895) 2.02\\n2.9\\n4-45\\n3.6\\n2.75\\n5.91\\n3-1\\n.19\\n1.4\\n.52\\n.5\\n.63\\n1. 12\\n.24\\n.91\\n(Penny.)\\n(Woll.)\\n(Huston.)\\n(Voorhees.)\\n(Hays.)\\n(Hills efa/,)", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0042.jp2"}, "43": {"fulltext": "FARM ANIMALS. 19\\n11. FARM ANIMALS.\\nCHARACTERISTICS OF BREEDS OF LIVE\\nSTOCK.\\nBy Prof. J. A. Craig, of Iowa Agricultural College.\\nI. Light Horses.\\nThe Thoroughbred. Leading characteristics: running speed\\n(Salvator, 1:351, holds the world s mile record), quality, stam-\\nina, and ambition. Common colors brown, bay, chestnut.\\nDistinctive features refined appearance, lengthy neck, deep\\nchest, long body, straight croup, long thighs and pasterns,\\ndense bone, firm muscle, active temperament, rangy type\\nstanding 16 hands. Most common defects light bodies,\\nlengthy pasterns, long legs, irritable temperament. Bred\\nprincipally for racing, which has given them endurance and\\nspirit. They are suited for mating with mares weighing 11 to\\n12 cwt., with the object of producing strong drivers or stylish\\ncarriage and saddle horses.\\nThe American Trotter. Chief characteristics speed at the\\ntrotting gait. World s record for one mile against time is that\\nof Alix, 2:o3f. The type of the leading campaigners is that\\ntowards which the trotter is tending; it is that of a horse re-\\nquired to have the endurance, ambition, and conformation to\\nmaintain trotting speed. Most general features: intelligent\\nheads, light necks, low deep chests, oblique shoulders, long\\nforearm, short cannons, round body rising slightly over loin,\\nlong croup and thighs, low hocks. Most common defects:\\nundersize, deficiency in style, finish, and substance. Sphere\\ncoach or carriage horses, roadsters, and trotters.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0043.jp2"}, "44": {"fulltext": "20 AGRICULTURE.\\nCleveland Bay. Uniform in color, being bay with black\\npoints. They stand at least i6 hands and are horses of larger\\nsize and more power than those of most other breeds of light\\nhorses. Rough joints, coarse bone, and deficiency in actior are\\ntheir most common defects. Their size, power, and evenness\\nof disposition adapt them for general work on light farms,\\nbut owing to the defects mentioned they are not as popular for\\nbreeding road and carriage horses as those of other breeds.\\nFrench Coach. Smooth, symmetrical, and generally of fine\\nquality very graceful in movement, with high knee-action and\\ngood back-action. Heads intelligent looking necks graceful,\\nbodies snugly ribbed, and quarters muscular. As a rule, they\\nare striking in appearance, being upstanding and high-headed.\\nCommon colors bay, brown, and black. Best suited for\\nbreeding coach-horses with moderately fast and graceful action.\\nDefects coarseness and lack of prepotency in the stallions due\\nto their mixed breeding.\\nHackney. The typical hackney is a horse of extreme\\nsmoothness, with gracefully curved outlines. The head is\\nlight, neck muscular and curved, but free from heaviness\\nshoulders smooth and laid well back body circular, compact,\\nshort hips smooth quarters plump with muscle legs short,\\nwith tendons clearly defined. Their action is noted for its grace-\\nfulness and stylishness, being very high in the forelegs, and the\\nhock movement is regular. Common colors bay and brown.\\nThey are usually about 15.3 hands. Best suited for production\\nof high-stepping cab and coach horses for city driving.\\nII. Heavy Horses.\\nClydesdale. Usual colors: bay, brown, black, or chestnut with\\nwhite markings. The head is intelligent in features, but some-\\ntimes out of proportion with the other parts. Shoulder excep-\\ntionally good being sloping, it gives them a free, easy, and\\nlong stride in the walk or trot arm well-muscled, and legs\\nclean and flat, with the fine and long feather springing from\\nthe edge pasterns sloping, easing the feet from concussion.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0044.jp2"}, "45": {"fulltext": "FAEM ANIMALS.\\nM\\nfeet large and durable. The croup is muscular and the quarters\\nespecially heavily-muscled. Their combination of weight,\\nquality, and action is exceptional in draught-horses.\\nSJiire. The best type is low, broad, and stout. They are\\nheavily built, muscular, with heavy bone and slow movement.\\nThe shoulder is usually too upright, making the action too\\nshort and stilted. The body is of large girth, deep and\\nstrongly coupled, with broad, short back and heavily-muscled\\nquarters. Deficiencies lack of quality, sluggish temperament,\\nand limited action. In general they are heavier than the\\nClydesdale, though there is little difference between representa-\\ntive animals. The best type is suitable for breeding the\\nheaviest class of draught-horses adapted to slow work demand-\\ning strength and heavy weight.\\nPercheron. Types the original gray in color, and the\\nmodern of black color. Most peculiar characteristics of the\\nformer were their action, style, endurance, and strength. They\\nhad intelligent heads, prominent chests, round bodies, large\\nbone, inclined to roundness. The modern type is shorter-\\nlegged, more compact and stouter, but lacking the size of the\\noriginal. The Percheron s excellencies are seen in their active\\ntemperament, intelligent heads, crested neck, deep body, and\\nwide croup. Their deficiencies appear in defective legs, being\\nlight or round, straight pasterns^ feet narrow at the hoof, heads\\nand quarters lacking muscle. Best type adapted for breeding\\nenergetic, quick-gaited, strong horses suited for draught work\\nof light nature.\\nSuffolk. Color uniform, being some shade of chestnut.\\nThey are low-set, short-legged, deep-bodied, muscular horses,\\nwith clean bone and durable feet docile, easy keepers, and\\nsteady when working. General deficiency: a lack of weight due\\nto their smaller size in comparison with other draught-horses.\\nSuited for general farm labor they are not the highest-priced\\nhorses on the market owing lo the demand for heavier weights.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0045.jp2"}, "46": {"fulltext": "33 AGRICULTURE.\\nIII. Beef Cattle.*\\nShort-horns. The three family types are: Bates, Booth, and\\nCruikshank. Bates, noted for style, fine heads, clean necks,\\nstraight level backs, light bone, and combination of milk and\\nbeefing qualities. Booths are especially excellent in girth, wide\\nbacks, lengthy quarters, deep flesh, and beefing qualities, though\\nlacking in finish and style. Cruikshanks, noted for scale low,\\nbroad, deep forms, heavy flesh, and mossy coats. The short-\\nhorn breed is specially noted for beef form, early maturity, and\\nthrift under a variety of conditions. Their weakness in con-\\nstitution and sterility is traceable to in-and-in breeding and\\nartificial treatment. Their chief utility is to give beef form,\\nquality, and rapid fattening tendencies to grades for stall feed-\\ning. Some families possess unequalled combination of beefing\\nand milking qualities.\\nAberdeen Angns. Characteristic color, black. Head,\\nhornless neck free from loose skin, exceptionally good\\nshoulder-vein shoulder oblique, fitting close to body ribs\\ndeep, very circular hips moderately far apart, smoothly\\ncurved rump long, level, smooth thighs muscular, twist low\\nand full, quarters long and rounded. Type cylindrical, dis-\\ntinguished for smoothness, symmetry and quality bone light,\\nhide mellow, and coated with fine black hair. They are pre-\\npotent and prolific. Chief utility, production of beef of high\\nquality.\\nHereford. Most popular color, dark claret or cherry, with\\nwhite face, belly, switch, and small strip of white on neck and\\nover shoulder. Type: low-set and broad; heavy in fore-\\nquarters, with low heads full, deep chest hanging dewlap,\\nlevel lack, wide thick loin, full quarters and thin thighs.\\nWorst deficiencies, looseness in build and rough, coarse bone.\\nThey are strong-constitutioned, active rangers, prepotent and\\nlong-lived. Being active, hardy, and good feeders they make\\ngood grazing cattle, and on that account have been popular on\\nranches.\\nGalloway. Color black, no white admissible, except on\\nFor description of breeds of dairy cattle, see Part II, Dairying,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0046.jp2"}, "47": {"fulltext": "I*AKM AKIMALS. 23\\nudder or below underline. Type: thick, close to ground, and\\nsymmetrical hair long, wavy, and thick head large, horn-\\nless, with no scurs neck strong, giving a burly appearance\\nto forequarters shoulders snug, legs short and heavy, barrel\\nround, tight-ribbed quarter long and smooth flesh even over\\nall parts; hardiness and strength of constitution, strong feat-\\nures. Require more time to mature and yield larger percentage\\nof offal than most other breeds. They are liked as ranch\\ncattle, as they are hardy, hornless, and yield excellent beef and\\nrobes.\\nIV. Fine-wooled Sheep.\\nMerino. The two types include those wrinkled and those\\nsmooth in body. They are chiefly noted for the heavy weights\\nof fine wool that they shear. The fleece is dense, even, ex-\\ntending over all regions. The wool is bright, soft, fine, lustrous,\\nand pure. They are hardy and strong in constitution, of a quiet\\ndisposition, and do well in large flocks.\\nV. Mutton Sheep.\\nSouthdown. Symmetrical, compact, close to the ground, and\\nof fine quality head medium size, hornless forehead and\\nface covered with wool, ears small, face brown or gray tint,\\nneck short, breast broad, back and loin wide and straight, body\\ndeep, hips wide, twist full, fleece dense, and medium in length\\nand fineness. The mutton is of high quality, and lambs mature\\nearly. They represent an exceptional combination of wool and\\nmutton of fine quality.\\nShropshire. Face and legs dark brown in color. They are\\nsymmetrical and stylish. Rams are required to weigh 225 lbs.\\nin full flesh, and ewes 175 lbs. Head short, covered with wool,\\nhornless; neck well attached, full; body circular, round ribbed;\\nquarters lengthy, inclined to narrowness and slackness. The\\nfleece dense, fibre strong, about three and one half inches in\\nlength. The ewes are prolific and kind nurses. They combine\\nquality and quantity of wool and mutton in a high degree, and\\nare adapted to conditions of general farming and rolling land.\\nHampshire. Color of face dark brown or black; head large,\\nnose prominent, neck regular, taper from head to shoulder;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0047.jp2"}, "48": {"fulltext": "24 AGRICULTURE.\\nstrong-boned ana lengthy. Especially noted for early develop-\\nment of lambs. They are vigorous and prepotent. The wool\\nis short, dense, strong, and slightly coarse.\\nSuffolk. Faces and legs deep black color. They are large\\nsheep when mature lengthy and straight in form. Noted\\nchiefly for prolificness and good milking and nursing qualities.\\nA large percentage of lambs are reared in flocks of this breed;\\nwool medium in quality and length.\\nOxfo7 d. Face either brown or gray, and lengthy. When\\nmature they are the heaviest of the Down breeds, being larger in\\nsize and heavier in bone. Their fleece is also heavier and the\\nfibre longer, coarser, and more open than most others. Squarer\\nin form than the Shropshires, and not so closely covered with\\nwool. Adapted to strong land; respond readily to high feeding.\\nLeicester. Face bare and pure white, body square, straight,\\nforequarters exceptionally full, hindquarters rounded slightly.\\nOffal is light, bone fine, but fat too plentiful. The Border\\ntype is stronger boned, heavier, and more vigorous than the\\nEnglish. The Leicester has been extensively used for crossing\\non grades. Wool lustrous, live or six inches long, soft, but\\ntoo frequently open and absent on the belly.\\nCotswold. Face white or slightly mixed with gray. Form\\nlarge, square, upstanding, and stylish. A tuft of wool grows\\nfrom forehead; fleece open, long, and heavily yielding. Body\\nlong, level, and wide. The gray-faced strain is considered\\nhardier than the white-faced. The popularity of the breed lies\\nin the large yield of wool and of mutton, though the quality of\\nboth is deficient.\\nLincoln. The largest of the long-wooled breeds. The wool\\nis long and coarse, and especially lustrous. Square in form\\nand, when mature, very heavy. The mutton lacks quality.\\nCheviot. Face bare, white, hornless; wool fine, and the\\nfleece dense and even. Mutton agreeably flavored and fine-\\ngrained. They are hardy, active, prolific, and the lambs come\\nactive. They clip about four pounds of fine wool. Adapted to\\nrough and high pasturage.\\nDorset. Face white rams and ewes horned. Type long,\\nround-bodied, and compactly built. Wool medium in length,\\nfineness, and weight; average clip 6 pounds. Chief character-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0048.jp2"}, "49": {"fulltext": "FARM ANIMALS.\\nS5\\nistics: prolificness, hardiness, and breeding early, so as to drop\\nIambs in winter.\\nHighland. Rams and ewes horned, face and legs black and\\nwhite. Low and blocky in type fleece long, coarse. Their\\nmutton has a superior flavor. Mountain breed hardy, active,\\nand very strong of constitution.\\nVI. Swine.\\nBerkshire. Color black, white on face, feet, tip of tail. Face\\nshort, dished; ears sharp-pointed, erect; jaws full, back broad,\\nstraight, full over shoulder loin thick, level hams excep-\\ntionally full, legs short, strong, and straight. Sows prolific,\\ngood nurses. Active and vigorous in temperament.\\nPoland-China. Color dark, spotted, or black; head small,\\nslightly dished; ears drooping, girth full, ribs well sprung, deep;\\nhindquarters lengthy, though inclined to be drooping. They\\nfatten readily, reach heavy weights, and are quiet-dispositioned.\\nYorkshire. White in color; separated into large, middle, and\\nsmall varieties. The first-mentioned, are strong-boned, long-\\nbodied, and deep-sided, and have mixed meat; middle or im-\\nproved type, lighter in weight and bone, with smaller quantity\\nof offal small variety, quick in maturing and compact in\\nform.\\nChester- White. White in color, strong-boned, vigorous, and\\nattain to very heavy weights, though slow in maturing. Sows\\nof good disposition and breeding qualities.\\nDuroc-Jerseys. Deep, cherry red in color, large size, good\\nbreeders, and liked in Southern countries because of ability to\\nwithstand heat.\\nVictoria. White in color with occasional black spots on skin;\\nhead small, face slightly dished skin free from scurf flesh\\nof good quality and evenly laid over body. Yearling boars\\nshould weigh not less than 300 lbs.\\nTamworth. Red or dark brown color snout very long,\\nbody narrow, exceptionally deep and long in sides. Their\\nform and the mixture of fat and lean in their flesh make them\\na special bacon hog.\\nEssex. Color black; type small, compact, early ma-uring,\\nand yielding a large percentage of edible meat.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0049.jp2"}, "50": {"fulltext": "^6 AGRiCtTlTtBH.\\nDETERMINATION OF THE AGE OF FARM\\nANIMALS BY THEIR TEETH,\\n(U. S. Department of Agriculture.)\\nHorse. The horse has 24 temporary teeth. The male\\nhas 40 permanent teeth, the female 36 or 40. The smaller\\nnumber is more usual in females, due to the lack of the tusks.\\nThe temporary teeth consist of 12 incisors and 12 molars;\\nthe 4 center front teeth, 2 above and 2 below, arc called\\npinchers the next 4 are called intermediate or lateral, and\\nthe next 4 corner teeth. The permanent teeth consist of 12\\nincisors, 4 tusks, and 24 molars. The dental star is a\\nyellowish ring appearing next the enamel on the table or\\ncrown of the tooth. The following table shows approxi-\\nmately the changes of the teeth with age\\n3 to 10 days: Temporary pinchers and 3 molars cut.\\n40 to 60 days Temporary intermediates or laterals cut.\\n6 to 9 months Temporary corner teeth cut.\\n19 to 25 months Leveling of temporary corner teeth.\\ni\\\\ to 3 years: Pinchers replaced by permanent teeth.\\ni\\\\ to 4 years Intermediates or laterals replaced.\\n4 to 4| years Tusks cut.\\n4^ to 5 years Corner teeth replaced.\\n5 to 6 years Leveling of lower pinchers.\\n7 years Leveling of permanent intermediates.\\n8 years Dental star and notches in pinchers.\\n9 years Dental star in intermediates.\\n10 years Dental star in corner teeth.\\nCattle. Cattle have 20 temporary and 32 permanent teeth.\\nThe temporary are 8 incisors in the lower jaw and 12\\nmolars. The permanent teeth are 8 incisors and 24 molars.\\nCattle have no incisors in the upper jaw. The table for\\ncattle is as follows\\nAt birth Temporary incisors appear.\\n5 to 6 months Teeth decayed on border,\\n6 to 7 months Leveling of pinchers.\\n12 months Leveling of first intermediates.\\n15 months Leveling of the second intermediates.\\njS months Intermediate incisors become stumps.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0050.jp2"}, "51": {"fulltext": "^aUm animals. ^1\\n2 years Permanent pinchers cut.\\n2\\\\ to 3 years Permanent first intermediates cut.\\n3| years Second intermediates or laterals cut.\\n4 years Corner teeth replaced.\\n5 to 6 years Leveling of permanent pinchers.\\n7 years Leveling of first intermediates.\\n8 years Leveling of second intermediates.\\n9 years Leveling of corner teeth.\\nID to 12 years: Dental star in pinchers and intermediates.\\n13 years Dental star in corner teeth.\\nSheep. Sheep have 20 temporary and 32 permanent\\nteeth. The table for changes is as follows\\n1 month Milk incisors appear.\\n3 months Milk incisors decayed on border.\\n15 months Permanent incisors cut.\\n2 years First permanent intermediates cut.\\n33 months Second permanent intermediates cut.\\n40 months Corner teeth cut.\\nHogs. Hogs have 28 temporary and 44 permanent teeth.\\nThe table for changes is as follows\\nAt birth Temporary corner incisors cut.\\nI to 2 months Temporary central incisors cut.\\n3 months Temporary lateral incisors cut.\\n9 to 12 months Permanent corner incisors cut.\\n12 to 15 months Permanent central incisors cut.\\n18 to 20 months Permanent lateral incisors cut.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0051.jp2"}, "52": {"fulltext": "28\\nAGRICULTURE.\\nBODY TEMPERATURE OF FARM ANIMALS.\\n(Dammann.)\\nDeg. F.\\nHorse 99.5-101.3\\nCattle 100.4-103.1\\nSheep 101.3-105.8\\nDeg. F.\\nSwine loi. 3-104.0\\nDog 99. 5-103. 1\\nThe temperature is greater after exercise than after rest,\\nand in the evening, as a rule, 0.2-1.1 F. higher than in the\\nmorning.\\nDURATION AND FREQUENCY OF HEAT IN\\nFARM ANIMALS. (Wolff.)\\nIn Heat for\\nIf not Impreg--\\nnated, Heat will\\nRecur after\\nAfter Coming In,\\nHeat will\\nRecur after\\nMares\\n5-7 days\\nr-i\\n2-4\\n3-4 weeks\\n3-4\\n17-28 days\\n9-12\\n5-9 days\\n21-28\\nCows\\nSheep\\n4-5 weeks*\\n8-9 weeks at the latest.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0052.jp2"}, "53": {"fulltext": "FARM ANIMALS.\\n29\\nGESTATION CAI.ENDAR.\\nAverage Gestation Period.\\nMares, 481^ weeks (340 days, extremes 307 and 412 days).\\nti\\nCows,\\n40^\\n(283\\nEwes,\\n22\\n(150\\nSows,\\n16\\n(112\\n240\\n146\\nlog\\nTime\\nof\\nMares.\\nCows,\\nEwes,\\nSows,\\nService.\\n340 Days.\\n283 Days.\\n150 Days.\\n112 Days.\\nJan.\\nI\\nDec, 6\\nOct. 10\\nMay 30\\nApril 22\\n6\\nII\\n15\\nJune 4\\n27\\nII\\n16\\n20\\n9\\nMay 3\\n16\\n21\\n25\\n14\\n7\\n21\\n26\\n30\\n19\\n12\\n26\\n31\\nNov. 4\\n24\\n17\\n31\\nJan. 5\\n9\\n29\\n22\\nFeb.\\n5\\n10\\n14\\nJuly 4\\n27\\n10\\n15\\n19\\n9\\nJune I\\n15\\n20\\n24\\n14\\n6\\n20\\n25\\n^9\\n9\\nII\\n25\\n30\\nDec. 4\\n24\\n16\\nMar.\\n2\\nFeb. 4\\n9\\n29\\n21\\n7\\n9\\n14\\nAugr. 3\\n26\\n12\\n14\\nJ9\\nJuly I\\n17\\n9\\n24\\n13\\n6\\n22\\n24\\n29\\n18\\nII\\n27\\nMar. I\\nJan. 3\\n23\\n16\\nApri\\nJ\\n6\\n8\\n28\\n21\\n6\\nII\\n13\\nSept. 2\\n26\\nII\\n16\\n18\\n7\\n31\\n16\\n21\\n23\\n12\\nAug. 5\\n21\\n26\\n28\\n17\\nID\\n26\\n31\\nFeb. 2\\n22\\n15\\nMay\\nI\\nApril 5\\n7\\n27\\n20\\n6\\n10\\n12\\nOct. 2\\nII\\n5\\n17\\n7\\n^0\\n16\\n20\\n22\\n12\\nSept. 4\\n21\\n25\\n^7\\n17\\n9\\n26\\n30\\nMar. 4\\n22\\n14\\n31\\nMay 5\\n9\\n27\\n19\\nJune\\n5\\n10\\n14\\nNov. I\\n24\\n10\\n15\\n19\\n6\\n29\\n15\\n20\\n24\\nII\\nOct. 4\\n20\\n25\\n2Q\\n16\\n9\\n25\\n30\\nApril 3\\n21\\n14\\n30\\nJune 4\\n8\\n26\\n19\\nJuly\\n5\\n9\\n13\\nDec. I\\n24\\n10\\n14\\n18\\n6\\n29\\n15\\n19\\n23\\nII\\nNov. 3\\n20\\n24\\n28\\n8", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0053.jp2"}, "54": {"fulltext": "30\\nAGEICULTUKE.\\nGESTATION\\nCALENDAR.\u00e2\u0080\u0094 Continued.)\\nTime of\\nMares,\\nCows,\\nEwes,\\nSows,\\nService.\\n340 Days.\\n283 Days.\\n150 Days.\\n112 Days,\\nJuly 25\\nJune 2Q\\nMay 3\\nDec. 21\\nNov. 13\\n30\\nJuly 4\\n8\\n26\\n18\\nAug. 4\\n9\\n13\\n31\\n23\\n9\\n14\\n18\\nJan. 5\\n28\\n14\\n19\\n23\\n10\\nDec. 3\\n9\\n24\\n28\\n15\\n8\\n24\\n29\\nJune 2\\n20\\n13\\n29\\nAug. 3\\n7\\n25\\n18\\nSept. 3\\n8\\n12\\n30\\n23\\n8\\n13\\nV\\nFeb. 4\\n28\\n^3\\n18\\n22\\n9\\nJan. 2\\n18\\n23\\n27\\n14\\n7\\n^3\\n28\\nJuly 2\\n19\\n12\\n28\\nSept. 2\\n7\\n24\\n17\\nOct. 3\\n7\\n12\\nMar. I\\n22\\n8\\nJ2\\n17\\n6\\n27\\n13\\n17\\n22\\nII\\nFeb. 1\\n18\\n22\\n27\\n16\\n6\\n23\\n^7\\nAug. I\\n21\\nII\\n28\\nOct. 2\\n6\\n26\\n16\\nNov. 2\\n7\\nII\\n31\\n21\\n7\\n12\\n16\\nApril 5\\n26\\n12\\n^7\\n21\\n10\\nMar. 3\\n17\\n22\\n26\\n15\\n8\\n22\\n27\\n31\\n20\\n13\\n28\\nNov. I\\nSept. 5\\n25\\n18\\nDec. 2\\n6\\n[O\\n30\\n23\\n7\\n11\\n15\\nMay 5\\n28\\n12\\ni6\\n20\\n10\\nApril 2\\nT7\\n21\\n25\\n^5\\n7\\n2 J\\n26\\n30\\n20\\n12\\n27\\nDec. I\\nOct. s\\n25\\n^7\\n31\\n5\\n9\\n29\\n21", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0054.jp2"}, "55": {"fulltext": "FARM ANIMALS. 31\\nFEEDING AND GENERAL CARE OF POULTRY.\\nBy Prof. Wm. P. Wheeler, of N. Y. (Geneva) Experiment Station.\\nOf the kinds of land birds and of water fowls under do-\\nmestication the common barnyard fowls, of one general\\ntype, but of countless individual variations, and their thor-\\noughbred varieties, are those usually thought of when the\\nsubject of poultry is mentioned, and these are the fowls of\\nmost general practical interest. It is remarkable that the\\ncommon fowl, although so widely bred, and for so long, in\\nEurope and America has no distinctive English name.\\nDucks, turkeys, and geese constitute greater or smaller\\nportions of the market poultry according to the particular\\nlocality and season, but the common fowl, besides produc-\\ning most of the table poultry, is almost alone called upon\\nfor the egg supply.\\nThe relative prices of eggs and market poultry, the\\nproximity of markets, as well as the prices of foods, deter-\\nmine the relative profit in keeping larger or smaller breeds,\\neven with eggs as the special object. The meat value of\\nevery fowl is of consideration sooner or later, and while\\nthe smaller hens will produce eggs cheaper, the greater\\nnet profit from hatching to market per hen may be with\\nthe larger breed.\\nMost of the thoroughbred varieties have their character-\\nistics fairly established, so that it is better business policy\\nto employ them rather than the uncertain mongrels, which,\\nbesides their unknown capabilities, are not less likely to\\nsuffer from long and careless inbreeding. The fancier who\\nis fitted by judgment and experience to inbreed his stock\\nclosely will know how far he can go with safety; but one\\nwho finds it necessary to inquire about the advisability of\\ninbreeding had better not attempt any.\\nAmong the breeds that lay white-shelled eggs. Ham-\\nburgs, when of vigorous ancestry, probably are the most\\nprolific. They certainly are exceptional layers, although\\nthe size of the egg is small. The Hamburg varieties pos-\\nsess in unusual degree the thoroughbred characteristics.\\nOccasional complaints have been made in recent years con-\\ncerning their stamina.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0055.jp2"}, "56": {"fulltext": "32 AGEICULTURE.\\nFor egg production the Leghorns are typical fowls, and\\nwhere white-shelled eggs are wanted the Leghorn varieties\\nare more widely kept than any others.\\nThe Minorcas, other members of the Mediterranean class,\\nexcel the Leghorns in size of eggs, but do not equal them\\nin number.\\nSome strains and varieties of Pit Games are not far from\\nthe Leghorn in prolificacy.\\nOf the French breeds the Houdan is most widely bred\\nin this country, and for such an excellent table fowl, is an\\nexceptional layer of large white eggs.\\nThe Polish, often wonderful layers, have sometimes\\nsuffered in vigor because of their beauty, which admirers\\nhesitate to risk marring by introduction of distant blood.\\nOf the Asiatics, which lay brown-shelled eggs, the Lang-\\nshan is high in favor with practical poultrymen. The\\nBrahma, the largest of the thoroughbreds, also ranks high\\nand lays large eggs. Those strains, however, bred for\\nearly laying are usually much inferior in size to the stand-\\nard birds. The Cochin varieties are more particularly the\\npride of the fancier than of the farmer.\\nOf the American breeds the Plymouth Rock is un-\\ndoubtedly the most popular. Its type of plumage pos-\\nsesses an unusual strength, even in blood much diluted,\\nand faint reflections of the blue barring are seen in very\\ndistant relatives of the thoroughbred. The perfect mark-\\nings of the showroom bird are, however, quickly lost. The\\nAmerican breeds lay brown-shelled eggs. Different flocks\\nvary as much as the breeds or varieties in productiveness.\\nMany other breeds and varieties recognized by the\\nAmerican Poultry Association are of considerable economic\\nvalue, but are less commonly kept.\\nIn feeding most farm animals the usual purpose is only\\nto secure meat, wool, milk, or work, and not always is con-\\nsideration necessarily given to the breeding condition and\\nthe breeding season. When poultry is kept for other than\\nfancy purposes, the life of the individual fowl is so short\\nthat there is not only an annual necessity of growing\\nyoung birds with several more or less complete sets of", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0056.jp2"}, "57": {"fulltext": "FARM ANIMALS. 33\\nplumage, but egg production virtually implies a continual\\nbreeding condition, for the ultimate constituents of the egg\\nare, with the exception of the amount obtained from the\\nair, all that are combined in the living chick.\\nThe body of a Leghorn pullet, about nine months old, in\\nactive laying, contains about 55.4 per cent of water, 21.2\\nper cent of different nitrogenous constituents, 18.0 per\\ncent of fat, 3.0 per cent of ash or mineral matter, and 2.0\\nper cent of other substances, including also a little water\\nlost in manipulation. Leghorn hens almost two years old\\nand laying, shoAved an average composition of 55.7 per\\ncent water, 21.6 per cent nitrogenous matter, 17.0 per cent\\nof fat, 3.8 per cent ash constituents, and 1.7 per cent other\\nsubstances. The body of a mature capon is composed of\\nabout 41.6 per cent of water, 19.4 per cent nitrogenous\\nmatter, 33.9 per cent fat, 3.7 per cent ash, and 1.4 per cent\\nother substances.\\nNotwithstanding the fact that the problem of poultry\\nfeeding is much more complex than that of feeding most\\nother farm stock, fewer carefully collected data are avail-\\nable in formulating feeding standards for poultry than for\\ncattle. The following rations for laying hens are, how-\\never, near the average of those that have given best\\nresults. They are stated at the rate per 1000 lbs. live\\nweight, to compare with the standards which have been\\nused in feeding other animals.\\nOne thousand pounds live weight of laying hens, of\\nabout three pounds average weight, require from 65 to 70\\npounds of total food, less bulky than that for the cow, or\\nabout 52 pounds water-free food, per day, containing about\\n9 pounds digestible protein, 20 pounds digestible nitrogen-\\nfree extract and fiber, and 4 pounds of fat. From this ra-\\ntion the hens would produce generally from 16 to 31 pounds\\nof eggs containing from 5.2 lbs. to 9.8 lbs. dry matter, one\\npound of eggs being produced from about 3.4 lbs. water-\\nfree food, one pound of dry matter of eggs for each 8,8 lbs.\\nwater-free food.\\nFor one thousand pounds live weight of hens of about\\nsix pounds average weight, there should be fed from 40 to", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0057.jp2"}, "58": {"fulltext": "34 AGRICULTURE.\\n50 lbs. of food per day, containing about 34 pounds of\\nwater-free food. There should be in this about 6 pounds\\nof digestible protein, 14 pounds of digestible nitrogen-free\\nextract and fiber, and 2 pounds of digestible fat.\\nPer hen the amount of food required per day varies\\naccording to the size and somewhat with the season. A\\nsmaller hen will eat more in proportion to live weight than\\na larger one. The difference in amount of food consumed\\nby larger and smaller hens is less when laying than at other\\ntimes, when enough for maintenance only need be eaten.\\nA Cochin or Brahma hen when laying requires about 4i\\nounces of food per day, of which 3J ounces is water-free\\nfood. A hen of Leghorn size when laying requires about 3^\\nounces of total food, or 2f ounces of water-free food, per day.\\nA much larger amount of food in proportion to the live\\nweight is required by the chicks than by the older fowls.\\nThe amount of water-free food required for every one\\nhundred pounds live weight fed is 10.6 lbs. at about one\\npound average weight; at two pounds 7.5 lbs.; at three\\npounds 6.4 lbs; at four pounds 5.5 lbs.; at five pounds 5.3\\nlbs.; at six pounds 4.9 lbs.; at seven pounds 4.7 lbs.; at\\neight pounds 4 lbs.; at nine pounds 3.3 lbs.; at ten pounds\\naverage live weight 3.2 lbs. The amounts of fresh food\\nequivalent to these weights would be correspondingly\\ngreater. These are the amounts taken by growing fowls\\nwhich normally attain to the higher weights given, and\\nwhich are still immature and growing rapidly when at five\\nand six pounds average weight.\\nFor young chicks the nutritive ratio of the ration fed\\ncan be somewhat narrower than those given for laying\\nhens, and for fattening the ration can have a very much\\nwider ratio, although only for short periods.\\nFor one hundred hens about 16 quarts of clean water\\nper day is required, especially in dry hot weather. In\\neach dozen eggs there is about a pint of water.\\nA Variety of Food is Essential.\\nYoung hens, especially of the better laying breeds, when\\njn full laying, can be freely fed all they will readily e^t, bu.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0058.jp2"}, "59": {"fulltext": "FARM ANIMALS. 35\\nolder hens and the young ones when not laying should be\\nfed only enough to keep them eager for food.\\nSalt should be fed mixed with the food, but not large\\ncoarse crystals. One ounce of salt per day for one hun-\\ndred hens is a good proportion.\\nAnimal food and green or succulent vegetable food, as\\nwell as grain, should always be fed to hens that are con-\\nfined. It is very important that ducks should have these\\nfoods, especially growing ducklings.\\nSome form of grit should be liberally supplied.\\nA largely grain ration will not contain the lime required\\nby laying hens, and oyster-shells or some other form of\\ncarbonate of lime will supply this deficiency.\\nA grass run is better than any substitute in summer, but no\\nrun should contain hens in such number as to kill the grass.\\nCommon fowls, especially laying hens, must be kept in\\nmoderately small flocks. Where large numbers are kept,\\nthey should be divided in small lots in separate pens and\\nyards. Ten to twenty in a pen give better results than\\nlarger numbers. The laying hens should be kept sepa-\\nrated from those not laying.\\nHens will not always moult early enough to resume lay-\\ning before midwinter. Chicks should be hatched in March\\nand April if eggs are to be obtained from the pullets in\\nNovember. Asiatics, to begin laying in the fall, should\\nbe hatched in February and March.\\nThe best results in egg production cannot be secured\\nwhere the average space of open run available per hen is\\nmuch less than lOO square feet. The average floor-space\\nper hen indoors should be about 20 square feet.\\nExercise is of the utmost importance, especially for lay-\\ning and breeding stock, and a good way to assure this in\\nwinter-time is to scatter the grain in straw or any clean\\nand dry substitute.\\nDampness is fatal, and dry warm houses free from\\ndraughts are essential in winter. The floors should be of\\ndry earth or fine gravel, or wooden floors covered with\\nstraw or dry sand. The houses should be warm enough\\nto prevent freezing of water, but should not be warmed by\\nhealing apparatus more than will insure against freezing.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0059.jp2"}, "60": {"fulltext": "36\\nAGRICULTURE.\\nSYNOPSIS OF BREEDS OF POULTRY.\\n(M. Lemoine.)\\nBreeds.\\nAndalusian\\nBrahma (liijht)\\nCochin (buff)\\nCreve Coeur\\nDorking (silver gray)\\n(dark)\\nGame\\nHambiirgs (silver spangled)\\n(golden pencilled).\\nHoudan\\nLa Fleche\\nLangshan\\nLeghorn (brown)\\nMinorca (black)\\nPlymouth Rock\\nScotch Gray\\nWyandottes\\n29I4\\n2814\\n24\\n33\\n^iVi\\n27}^\\n24\\n20I4\\n,9H\\n26\\n\u00e2\u0096\u00a029)4\\n27\\n22\\n281^\\n27^\\n29\\n25\\nr3\\nbe\\no^-^\\nc J\\n!l\\nisl\\n\u00e2\u0096\u00a0p\\n^^.o\\nIJCCO\\nlbs.\\nlb. oz.\\nlb. oz.\\n5- 6\\n3 I\\n2 J5\\n8-10\\n4 11\\n5\\n8-10\\n4 9\\n5 4%\\n8-9\\n4 9Mi\\n4 UM\\n7-10\\n5 4^\\n4 14\\n6- q\\n5 4\\n3 12\\n5- 6\\n3 ^5V2\\n2 7^4\\n4- 5\\n2 sVo\\n2 7^4\\n3^-4\\n1 I5=M\\n2 7^\\n6- 7\\n3 7\\n2 10I4\\n6- 7\\n3 sH\\n2 9%\\n7-10\\n4 4%\\n5 1^\\n5-6\\n3 SJ^\\n2 10I4\\n5^-7\\n6- 73^\\n6\\n3 4li\\n2 12\\n5V^-7\\nCJ^\\noz.\\n6^4\\n9^\\n17^^\\n7}^\\n6%\\n61^\\n4\\\\Z\\n414\\n4^\\n6%\\n6%\\n7%\\n4%\\n6M\\nHEREDITY.\\nBy Prof. Thos. Shaw, of Minnesota Experiment Station.\\nHeredity in breeding relates to transmission. It is\\ndoubtless governed by fixed laws, but many of these are\\nas yet imperfectly understood. It may be defined as the\\noutcome of the operation of that law whereby properties\\nand qualities of like kind with those of the parents are\\ntransmitted to the offspring. This transmission is cer-\\ntainly comprehensive in its character, since it relates to\\nstructure, function and qualities, and indeed to every\\nfeature of the organization. But in instances not a few\\nthere are apparent exceptions to this law of transmission.\\nThese, however, are apparent rather than real. They\\nappear to us as exceptions because of the limitations of\\nour knowledge of this great question. These supposed\\nexceptions are doubtless the result of the predominant in-\\nfluence of other laws acting in opposition to the hereditary\\ntendency, and it is characterized as normal, abnormal,\\nand acquired, according to its nature.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0060.jp2"}, "61": {"fulltext": "FARM ANIMALS. 37\\nThe heredity of normal characters means the transmis-\\nsion of those characters which are natural to the type.\\nThese may be original traits bestowed upon the species,\\nas for instance, timidity in sheep; or they may have been\\nacquired and rendered permanent by long-continued trans-\\nmission, as in the changed form of all the improved breeds\\nof domestic animals. The heredity of abnormal characters\\nmeans the transmission of irregular characters, or those\\nwhich have deviated from the natural and acquired char-\\nacteristics of the type. These abnormal characters may\\nappear as malformations of structure, derangement of\\nfunction, or they may assume one or the other of various\\nforms of disease. Illustrations of the first are found in\\ncertain families with an irregular number of fingers and\\ntoes; of the second in the inheritance of deafness, dumb-\\nness and impaired vision; and of the third, in the reap-\\npearance in the offspring of certain diseases possessed by\\nthe parents, as, for instance, any of the forms of scrofula\\nThe laws which govern heredity are those also which\\ndetermine the results in practical breeding. In practice\\nthe rules which govern it are almost entirely empirical in\\ntheir origin, since they have been almost exclusively de-\\nrived from the accepted methods of the most successful\\nbreeders. Those who have given thought to the question\\nwill concede that breeding live-stock is at once a science\\nand an art. They will see in it a science in so far as it\\ndiscovers and systematically arranges those truths and\\nprinciples which relate to the improvement of live-stock,\\nand it will appear to them an art in so far as they perceive\\nthat those principles can be successfully utilized in prac-\\ntice. It is apparent therefore that the relation between the\\nscience and the art of breeding is both close and intimate.\\nWithout some knowlege of the former the latter is not\\nlikely to be successfully practised, and the measure of\\nsuccess which attends the efforts of the breeder will be\\nlargely proportionate to the measure of the knowledge\\nwhich he may possess of the principles of heredity.\\nReference has been made to certain laws which govern\\ntransmission. Of these three may be considered as funda-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0061.jp2"}, "62": {"fulltext": "38 AGRICULTURE.\\nmental, viz.: first, the law that like begets like sec-\\nond, the law or principle of variation; and third, the law\\nor principle known as atavism. Since these laws or prin-\\nciples appear to us to lack uniformity and regularity of\\naction, the art of breeding is in consequence much more\\ncomplicated and uncertain than it would otherwise be.\\nThis want of uniformity and of regularity of action, how-\\never, is apparent rather than real. But so long as we are\\nignorant of the cause or causes of these apparent irregu-\\nlarities in transmission, we are unable to prevent them.\\nAnd yet there is so much of uniformity in the action of\\nthese laws that the intelligent breeder cannot be said to\\nplay at a game of chance. If well posted in the art, his\\nefforts will in the main be entirely successful.\\nThe law that /zX begets like implies that the char-\\nacteristics of the parents will appear in their offspring.\\nThis law would seem to pervade all animated nature\\ngenerally speaking it is uniform in its action, but there\\nare some exceptions. Were it not so, examples to illus-\\ntrate such a law of heredity and proofs to support it would\\nnot have been needed. That the existence of this law was\\nrecognized, and that many of its principles were well un-\\nderstood from an early period, finds ample illustration in\\nthe breeding operations conducted by the patriarch Jacob,\\nin the monstrous forms that were bred for the amusement\\nof the Romans when the decline of the empire was pend-\\ning, and in the care with which the Arabs kept their pedi-\\ngrees from a remote antiquity.\\nSo uniform is this principle of heredity in its action that\\nit may be designated the compass which guides the breeder\\ninto the harbor of success. But before he can anchor there\\nhe must give attention to certain principles, a close adher-\\nence to which is absolutely essential to higher attainment\\nin results. He must, for instance, breed to a standard of\\nexcellence; he must set a proper value on improved blood:\\nand he must understand the art of selection and the princi-\\nples of good management generally. Without a standard\\nof excellence in his mind, that is, without an ideal type,\\nthe breeder does not himself know what he is seeking.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0062.jp2"}, "63": {"fulltext": "FARM ANIMALS. 3^\\nWithout dortilnatlt or stable characters, in at least one par-\\nent, no stability in transmission can be looked for, and\\nwithout purity of breeding for generations dominant char-\\nacters cannot be secured. Hence the great importance of\\npurity of blood in effecting improvement in domestic ani-\\nmals. Since some inferior animals will occasionally ap-\\npear, even where the breeding is the most skilful, the\\nnecessity will always exist for the exercise of a most rigor-\\nous selection on the part of every breeder who is to stand\\non the upland of success. When aided by judicious selec-\\ntion, the law that like produces like enables us to effect\\nimprovement until a certain standard of excellence is\\nreached, to maintain improvement when it has been\\nsecured, and to mould new types and form new breeds.\\nBy the law or principle of variation is meant the ten-\\ndency sometimes found in animals to produce characters\\nin the progeny which differ from those of the parental\\ntype. These changes relate to both form and function;\\nin time they may become modifications of the systems of\\nanimals. They may be classed as gradual, ox general ^.n^.\\nordinary; and as sudden, or spontaneous and extraordinary.\\nGeneral variation is that tendency to change from the\\noriginal type which characterizes in a greater or a less de-\\ngree all the individuals of a breed. Illustrations of the\\nprinciple of general variation may be found, first, in the\\ntendency of grain to deteriorate which has fallen upon an\\nunkindly soil and second, in the quick deterioration of\\nthe heavy breeds of sheep when confined to unproductive\\nand rugged pastures. Chief among the numerous causes\\nleading to general variation are changed conditions of life\\nin animals, as climate, food, habit, and environment. Some-\\ntimes these influences act independently and sometimes in\\nconjunction. The principle of spontaneous variation may\\nbe defined as that tendency sometimes found in animals to\\nproduce progeny more or less unlike either of the parents\\nor the ancestry of these. Illustrations of the operation of\\nthis principle may be found in the occasional production of\\nprogeny very unlike the parents or the ancestry in color,\\nform, and other characteristics, and in the existence of horn-\\nless breeds of cattle.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0063.jp2"}, "64": {"fulltext": "40 AGRICtJLTUKE.\\nBy atavism is meant that innate tendency in animals to\\nrevert to the original type. It differs from the principle\\nthat like produces like in the reproduction of resemblances\\nto an ancestry more or less remote rather than to the par-\\nents, and differs from spontaneous variation in produc-\\ning resemblances to an ancestry more remote than the im-\\nmediate parents, whereas the latter produces characters\\nunlike those of the ancestry, whether near or remote. Il-\\nlustrations of atavic transmission are found in the occa-\\nsional apearance of scars or horns in the polled breeds of\\ncattle bred pure for many successive generations, and in\\nthe occasional appearance of tan-colored spots on the ears\\nand face of the American merino.\\nIt is evident, therefore, that an intimate knowledge of\\nthe principles which govern breeding is highly important\\nto those engaged in the production of live-stock. Hence\\nthey should study these with the utmost care and should em-\\nbody them in their practice to the greatest possible extent.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0064.jp2"}, "65": {"fulltext": "VETERINARY SCIENCE. 41\\nIII. VETERINARY SCIENCE.\\nCOMMON DISEASES OF FARM ANIMALS.\\nBy W, G. Clark, M.D.C, Marinette. Wis.\\nI. HORSES.\\nThe common method of administering medicine to the horse\\nis in the form of a drench. In drenching a horse the bottle\\nshould be clean, strong, and smooth. The head should be\\nelevated just enough to prevent the horse from throv^^ing the\\nliquid from the mouth. If the animal refuses to swallow, tickle\\nthe roof of the mouth with the finger or the neck of the bottle.\\nDo not rub, pinch, or pound the throat, nor draw the tongue\\nout. These in no way aid the horse to swallow and often do\\nharm. If coughing occurs or by any mishap the bottle is\\ncrushed in the mouth, lower the head at once. Do not attempt\\nto pour medicine through the nose; it is liable to strangle the\\nanimal.\\nIrritating substances, as turpentine, should be given in bland\\nfluids such as oil or milk.\\nWarm-water injections are of great value in treating many\\nbowel troubles. A very good injection pipe may be made with\\nabout 30 inches of inch rubber hose and an ordinary tin funnel.\\nOil the hose and insert it in the rectum from 12 to 18 inches, and\\nelevate the funnel above the back and pour in the water. The\\nforce of gravitation will carry it into the bowels.\\nSoap and water, or salt and water, may be injected in this\\nmanner in quantitities of a gallon or more every hour.\\nSpasmodic Colic.\\nCauses. Error in diet is the most prolific cause, as improper\\nfood in improper quantities at irregular intervals large\\ndraughts of cold water when warm eating when exhausted\\nintestinal parasites; or foreign bodies in the bowels.\\nSymptoms. The horse manifests uneasiness, moves forward\\nand back in the stall, looks toward the flank, switches the tail,\\npaws, lies down and rolls; after a little the spasm will subside\\nand the animal become quiet. Soon the spasm returns with", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0065.jp2"}, "66": {"fulltext": "43 AGRICULTURE.\\nincreased severity; As the disease progresses, tlie anirriaJ\\nwill become more violent and the intervals between the\\nspasms shorter.\\nTreatment. Always urgent, as it often runs a rapid\\ncourse, terminating fatally in a few hourS;\\nGive as a drench laudanum i oz., baking-soda one table-\\nspoonful, sweet spts. nitre i oz., water one half-pint. This\\nmay be repeated in half an hour it not relieved. Alvvays\\ngive injections of soap and warm water. Blanket the ani-\\nmal and rub the abdomen briskly. If inclined to hang on,\\napply a paste of mustard to the abdomen and give raw lin-\\nseed oil I pt., chloral hydrate 4 dr., dissolved in warm\\nwater.\\nFlatulent Colic.\\nThe causes and symptoms are similar to those of spas-\\nmodic colic.\\nThe pain is not so severe at the outset and gradually in-\\ncreases in severity as the bowels become distended by gas.\\nNo intervals of ease as in spasmodic colic. The abdomen\\nbecomes rapidly distended and the animal dies from su^ffo-\\ncation or rupture of the bowels unless soon relieved.\\nTreatment. Usually necessary to puncture with a tro-\\ncar and canula, which requires a knowledge of the anat-\\nomy of the parts. Internally give hyposulfite of soda 2 oz.,\\nfl. ex. ginger 4 dr., spts. turpentine 4 dr., water i pint.\\nRepeat in half an hour if necessary. Give injection of soap\\nand warm water at short intervals.\\nPneumonia Lung Fever.\\nThe most common cause is exposure to a cold draught\\nwhen tired and sweaty.\\nSymptoms. It is usually ushered in with a chill, fol-\\nlowed by fever. The ears and legs are cold, pulse-rate in-\\ncreased, labored breathing, elbows turned out, increased\\nworking of the ribs, the animal persistently stands, appe-\\ntite usually lost.\\nTreatment. Place in a comfortable well-ventilated box-\\nstall. Blanket warmly, rub the legs and apply bandages.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0066.jp2"}, "67": {"fulltext": "YETERIXARY SCIENCE. 43\\nDuring the chill give large doses of stimulants, as whisky,\\nalcohol, ginger, etc., at short intervals.\\nIf the breathing is not relieved in a few hours, apply mus-\\ntard over the ribs, just back of the shoulder-blades.\\nGive nourishing, easily digested food. Keep the animal\\nperfectly quiet. Give i-oz. doses of nitrate of potash in the\\ndrinking-water three times daily. After the chill is relieved\\nkeep a pail of fresh water before the animal at all times.\\nAzoturia Black-water.\\nThis disease is quite common among farm horses,\\nand is due solely to overfeeding on nitrogenous foods and\\nlack of exercise, followed by the accumulation in the sys-\\ntem of waste matters.\\nSymptoms. The animal is taken from the barn after a\\nfew days rest on full rations, apparently as well as usual.\\nAfter driving from half a mile to six or eight miles the\\nhorse will begin to lag and sweat profusely. Shortly will\\nbegin to go lame, usually in one hind limb. If urged on,\\nwill soon lose the use of the limbs and fall to the\\nground, unable to rise. The urine if passed will\\nbe dark and coffee-colored. This is a diagnos-\\ntic symptom. The muscles over the hips become hard\\nand swollen, and the animal will struggle convulsively and\\nattempt to rise.\\nTreatment. Unhitch the animal as soon as the first symp-\\ntoms are noticed and take the horse to the nearest barn. Fold\\na woolen blanket and wring out of hot water and place over the\\nhips, covering with a dry blanket. Repeat as soon as it becomes\\ncool, and continue this until the more acute symptoms are re-\\nlieved. Internally give laudanum i oz., raw linseed oil one pint,\\nand repeat the laudanum in an hour if the pain is not relieved.\\nIf possible, the urine should be drawn with a catheter, as it is\\nrarely passed when the animal is down. Give injections of soapy\\nwarm water at frequent intervals.\\nDistemper Strangles.\\nThis is a contagious disease due to a specific virus that very\\nfew horses escape. It usually runs a benign course and termi-\\nnates favorably.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0067.jp2"}, "68": {"fulltext": "44 AGRICULTURE.\\nTreatment. It is not of much use to attempt to check the\\ncourse of the disease; in all cases proper shelter and nursing are\\nmost important.\\nGive laxative sloppy food and apply warm poultices to the\\nthroat, to hasten suppuration. In no case give purging or de-\\npressing medicines. In fact, the whole treatment consists in\\nproducing and favoring the discharge of the abscess. As soon\\nas fluctuation can be detected the abscess should be opened.\\nWhen the disease assumes the malignant form or is complicated,\\napply to a competent veterinarian.\\nSprains.\\nTreatment. Rest in a quiet well-bedded stall. If the injury\\nis below the knee or hock and the weather is warm, bathe the\\npart three times daily for an hour at a time with cold water and\\nrub dry.\\nIf above the knee or hock, or the weather is cold, use hot water.\\nAfter bathing apply a mild stimulant, as spirits of camphor,\\narnica, etc.\\nIf the lameness persists after the active inflammation is re-\\nduced use the following liniment: aqua ammonia and spirits\\nturpentine, 4 oz. of each linseed oil 8 oz. mix and apply twice\\ndaily with friction.\\nPunctured Wounds of the Foot.\\nIn all cases the horn around the seat of the injury should\\nbe thinned down and a free opening made for the escape of\\nthe products of suppuration. Cauterize the wound with 95\\nper cent carbolic acid and apply a poultice. Change twice\\ndaily and dress the wound with the following lotion: Zinc\\nsulph. I oz., sugar lead i oz., carbolic acid 4 dr., water i pint.\\nThrnsb.\\nThe most common cause of thrush is the filthy condition of\\nthe stable in which the horse is kept. Muddy yards and roads,\\nalso hard work on rough, stony roads may excite this disease.\\nSymptoms. Increased secretion in the cleft of the frog and\\nan offensive odor. After a time considerable discharge takes\\nplace and there is rapid destruction of the tissue of the frog.\\nTreatment. Remove the cause. Cut away all diseased tissue\\nand cleanse the foot thoroughly. Take white vitriol i oz., and\\nwater 6 ozs. Saturate pledgets of tow or cotton with the solu-\\ntion and crowd into the cleft and each side of the frog. Dress\\nonce daily until the discharge ceases.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0068.jp2"}, "69": {"fulltext": "VETERINARY tCIKNCE. 45\\nCuts from Barb-^vire, etc.\\nWhen bleeding to any extent follows a wound, this must first\\nbe checked.\\nA moderately tight bandage with oakum, tow, or cobwebs will\\nusually stop the bleeding in a short time. If the blood is bright\\nred and flows in jets, apply a compress between the wound and\\nthe heart.\\nIf it is dark and the flow regular, apply pressure between the\\nwound and the extremity. Cleanse the wound thoroughly with\\nwarm water and a soft sponge. Then dress with a 3 per cent\\nsolution of carbolic acid and apply a bandage so as to bring the\\nedges together. If proud flesh appears, treat it with burnt alum,\\nII. COWS.\\nMilk Fever.\\nSymptoms. Dulness, uneasy movements of the hind\\nlimbs, head and horns hot; the animal soon becomes weak\\nand unable to rise, head laid back on the flank or dashed to\\nthe ground, bowels constip xtc sensation usually lost.\\nTreatment. Give a purgative dose of salts. Apply\\nmustard paste along the spine. Blanket and keep warm.\\nGive injections of soap and warm water. Internally give\\nJ pt. of whisky, fl. ex. belladonna oz., tr. nux vomica 2 dr.\\nevery three hours.\\nPrevention. Spare diet a week before and after calving.\\nIf constipated after delivery give a dose of salts.\\nGarget.\\nCauses. Irregularities of diet, overfeeding on stimulat-\\ning food, exposure to cold, external injuries, as blows, etc.\\nSymptoms. Seldom attacks the whole udder. Swelling,\\nheat, pain, and redness of the inflamed portion. The milk\\nis curdled, whey-like, and mixed with blood. In severe\\ncases there is much constitutional disturbance.\\nTreatment. Endeavor to discover the cause and remove\\nit. The food should be devoid of milk-producing constitu-\\nents. Draw the milk frequently, using a milking-tube if\\nnecessary.\\nIf the weather is w^arm bathe the udder for an hour or\\nmore with hot water.\\nTake fluid extract belladonna i oz., glycerin 2 ozs.;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0069.jp2"}, "70": {"fulltext": "46 AGRICULTURE.\\nmix and apply three times daily with mild friction. Give\\ntwo teaspoonfuls fluid extract belladonna three times\\ndaily. If constipated, give epsom salts i. lb., ginger i oz.,\\nwater i qt.\\nAbortion.\\nThe cow may abort from any cause profoundly disturbing\\nthe nervous system, inflammation of the internal organs,\\ndiarrhoea, acute indigestion, blows on the abdomen, expos-\\nure to cold storms, drinking ice-water, feeding on ergotized\\ngrains and grasses, and infection from abortion discharges\\nof other animals.\\nSymptoms. If it occurs within the first two months it is\\nnot apt to be noticed. During the latter part of gestation\\nabortion resembles normal delivery, except that more effort\\nand straining are present.\\nTreatment. The most important object in an impending\\nabortion is to recognize it as soon as possible and apply\\npreventive measures. Place in a quiet dark stall and check\\nstraining by sedatives. Laudanum i oz. repeat in two\\nhours if necessary; or fl. ex. black haw. in same doses.\\nAfter an abortion burn the foetus and afterbirth and all\\n2itter that is soiled, or bury deeply and cover with quick-\\nlime.\\nFlood the womb with a 2% solution of carbolic acid and\\nwash the external organs once daily with a S% solution.\\nSeparate from the herd for 30 days.\\nIn epizootic abortion material benefit has in many cases\\nbeen derived from phosphate of lime. Small doses dram)\\nmav be given daily in the food.\\nHoven or Bloat.\\nCauses. Overeating, choking, frosted roots, and fermen-\\ntation of the food.\\nTreatment. In urgent cases tap on the left side at a\\npoint equidistant from the point of the hip, the last rib and\\nthe processes of the lumbar vertebrae, pointing the trocar\\nor knife downward, inward, and forward. If slight give", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0070.jp2"}, "71": {"fulltext": "VETEKIi^ARY SCIENCE. 4\\nspts. turpentine i oz., raw linseed oil pt., and place a gag\\nin the mouth.\\nWhen relieved give a purgative and keep on a light diet\\nfor a few days.\\nDiarrhoea in Calves.\\nAlways due to indigestion and caused usually by over-\\nfeeding or improper food.\\nPrevention. Feed at least three times daily. The milk\\nshould be sweet and fed at a temperature of 90\u00c2\u00b0 to 100\u00c2\u00b0 F.\\nThe pails used in feeding should be kept sweet and clean.\\nTreatment. Cut down the ration, scald the milk or add\\nlime-water in the proportion of i to 5. If the discharges\\nare bright yellow give castor oil i to 2 tablespoonfuls. If\\nthere is great weakness give small doses of stimulants\\n(ginger, brandy, whisky).\\nChoking.\\nCommon among cattle when fed on roots, etc. To pre-\\nvent tie the head so that it cannot be thrown up, or withhold\\ndangerous foods.\\nSymptoms. Head extended, bloating, labored breathing,\\ncontinuous coughing. If in the throat there is great distress\\nand the animal may die quickly. If lower the symptoms\\nare not as acute.\\nTreatment. If in the throat remove with the hand. If\\nbelow reach and the object can be located from the outside,\\ngive small drenches of linseed oil and manipulate from the\\noutside. Take time. Do not apply too much force. Usu-\\nally best to work the object toward the throat.\\nIf unable to remove the object it must be pushed down;\\nthis may be done with a piece of i-in. rubber-hose, 6 ft. in\\nlength, well oiled, and inserted in the gullet, and gently\\nforce the object down.\\nTuberculosis.\\nTuberculosis is an infectious disease characterized by the\\nformation in the various organs of the body of tubercles or", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0071.jp2"}, "72": {"fulltext": "48 AGRICULTURE.\\nnodules, and is due to a specific micro-organism, the bacillus\\ntuberculosis.\\nTuberculosis in animals is identical wit-h tuberculosis\\n(consumption) in the human family, the ravages of which\\nare far greater than those of any other disease.\\nThe death rate from consumption, which is but one of its\\nmany forms, is about one in seven.\\nAll domestic animals are more or less subject to the dis-\\nease. Dairy cattle, however, in consequence of their mode\\nof life and the heavy drain on their system from excessive\\nbreeding and milking, are more predisposed to the disease\\nthan any other of the domestic animals.\\nCause. The essential cause is the specific germ, the\\ntubercle bacillus, without which the disease could not exist.\\nSince the disease is found in the lungs in a large proportion\\nof cases, it is evident that tuberculosis is usually contracted\\nby inhaling the germs with the air. It may also be caused\\nby the ingestion of infected meat and milk and by direct\\ninoculation.\\nThe development of the disease is favored by anything\\nthat tends to impair the general health of the animal, as\\novercrowding in poorly ventilated stables, hereditary pre-\\ndisposition, in-and-in breeding, lack of exercise, errors in\\ndiet, etc.\\nSymptoms. The symptoms are very obscure, and in some\\ncases where the disease is well advanced there is seemingly\\nlittle alteration in the health of the animal. The most\\nprominent symptoms are a short, husky cough, enlargement\\nof the lymph glands around the throat, dulness, capricious\\nappetite, staring coat, and emaciation.\\nPersistent oestrum or heat, with barrenness, especially\\nwhen there is a harsh, staring coat and general unthrifty\\ncondition, is suspicious.\\nThe Tuberculin Test. Tuberculin is a glycerin ex-\\ntract of the soluble products produced by the growth of the\\ntubercle bacillus, concentrated, filtered, and sterilized.\\nWhen properly prepared it contains no living germs and\\ncannot produce tuberculosis. It was introduced to the\\nmedical profession by Dr. Koch as a cure for tuberculosis.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0072.jp2"}, "73": {"fulltext": "VETERINARY SCIENCE. 49\\nAlthough it has not found practical application as a curative\\nagent, it furnishes us the best diagnostic agent for bovine\\ntuberculosis yet known.\\nA summary of statistics indicates that about 88 per cent\\nof tuberculous animals show the reaction fever on inocula-\\ntion, while 90 per cent that were declared free from disease\\non account of the absence of fever did not show on autopsy\\nany signs of the disease.\\nPrevention. The stables should be light and well ven-\\ntilated. Cattle should be kept from interchange of stalls\\nor stanchions. Breed only from healthy animals. No con-\\nsumptive person should be allowed to care for stock.\\nIsolate all suspected animals. Such animals should be\\nexamined by a competent veterinarian, and if found to be\\ntuberculous the whole herd should be tested. Tuberculous\\nanimals should be killed and the carcasses burned or buried\\ndeeply and covered with quicklime. Disinfection should\\nbe thorough. Remove and burn all litter. Burn sulphur\\nin the closed stable. Wash or spray all woodwork with a\\nsolution of corrosive sublimate, one part, to one thousand\\nparts of water.\\nCorrosive sublimate is a deadly poison and should be\\nused with care. Whitewash with freshly slaked lime.\\nIII. SHEEP.\\nScab.\\nDue to parasitic mites which infest the skin.\\nSymptoms. Intense itching, small reddish pimples ap-\\npear, rupture, and discharge a watery fluid; scabs form, the\\nwool falls out in patches. Large sores sometimes result\\nfrom the incessant rubbing. The parasite may be seen with\\na low-power lens.\\nTreatment. Take one pound of tobacco to each five\\ngallons of water and boil until the strength is exhausted\\nfrom the leaves. Strain and add one pound of sulphur to\\neach five gallons. Allow each sheep to remain in the bath\\nfor five minutes, working the solution into all parts of the\\nskin and breaking up the scabs. Place on a slooping rack\\nand press the liquid out of the fleece, allowing it to run back\\ninto the trough. The same dip may be used for ticks.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0073.jp2"}, "74": {"fulltext": "50 AGRICULTURE.\\nFoot-Rot.\\nSeparate the sound animals from the diseased ones and\\nfrom contaminated pastures and buildings. Carefully\\nI emove all diseased horn and foreign bodies and walk\\nthe sheep through a trough containing one pound of blue\\nvitriol to three gallons of water. Place the infected flock\\non a dry upland pasture, if possible.\\nGrub ill the Head.\\nThis is the larvse of a small gadfly {vestrtis ovis) which\\ndeposits its eggs within the nostrils. It stays there during\\nthe winter and spring, often proving harmless, but some-\\ntimes causing much irritation, a white muco-purulent dis-\\ncharge, with dullness and stupor.\\nPrevention. Smear the nose with tar, or feed salt from\\ntwo-inch augur-holes bored in a log, the surface of which is\\nsmeared with tar.\\nTreatment. Place in a warm building and introduce\\ninto the nostrils snuff, a solution of tobacco, or turpentine\\nand olive-oil equal parts, to kill the larvae or cause their\\nexpulsion by sneezing; or place in a close room and subject\\nto the fumes of burning sulphur for 15 min., as strong as\\ncan be endured, once daily for 3 or 4 days.\\nIV. SWINE.\\nHog Cholera.\\nA specific contagious fever of swine.\\nSymptoms. The period of incubation varies from three\\nto fifteen days. Shivering, nose hot and dry, later refuses\\nfood, lies under the litter, eyes sunken, gait unsteady.\\nHeat and soreness of the skin, with tenderness, red patches\\nand black spots; labored breathing; hard, dry cough; sore-\\nness of the belly; costiveness, followed by a foetid diar-\\nrhoea.\\nPrevention. If it breaks out in a herd, kill and bury the\\ndiseased. Thoroughly disinfect everything they have come\\nin contact with, using one-half ounce of corrosive sublimate\\nin four gallons of water. Burn all straw and litter. Give\\nthe healthy ones clean, dry quarters. If possible, divide up\\nthe herd, placing a fev/ in each pen. Allow free access to", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0074.jp2"}, "75": {"fulltext": "VETERINARY SCIENCE.\\n51\\nwood or animal charcoal and give in the drinking-water ten\\ndrops of carbolic acid for each one hundred and fifty pounds\\nof live weight. Take the temperature daily, inserting a\\nclinical thermometer in the rectum, and remove every\\nanimal showing a temperature of 103\u00c2\u00b0 or over.\\nKill and bury as soon as the symptoms of the disease are\\nwell manifested.\\nMedicinal treatment of the disease is of but. little avail.\\nA good dietetical treatment, including a strict observance of\\nsanitary principles, is of much more importance than the\\nuse of medicines.\\nThe pens should be kept scrupulously clean. The food\\ngiven should be clean, of the best quality, and easily\\ndigested. The troughs used in feeding should be thor-\\noughly cleaned at least once daily. Keep away from in-\\nfected herds, as the germs may be carried on the shoes or\\nclothing. It is said that the virus will blow half a mile on\\nthe wind. It may also be spread by birds and dogs.\\nIntestinal Worms.\\nThis is one of the most common troubles of swine.\\nSymptoms. A cough is usually the first symptom noticed;\\nanimals have a voracious appetite, yet lose flesh and exhibit\\ngeneral signs of ill health. If the faeces are examined the\\nworms or their eggs can usually be found.\\nTreatment. Give one teaspoonful of spirits of turpentine\\nfor each one hundred and fifty pounds of live weight once\\ndaily in milk or oil. Place common salt where they can have\\nfree access to it. Give nutritious, easily digested food.\\nVETERINARY REMEDIES AND DOSES.\\nBy W. G. Clark, M.D.C, Marinette, Wis.\\nGraduation of Doses.\\nHorse.\\nOx.\\nDose.\\n3 years.\\n2\\n6 months.\\n1-6\\n2 years.\\nI\\n9 months.\\n3-6\\n.\u00e2\u0096\u00a0\u00e2\u0096\u00a03\\nI part.\\n2/3\\n1/3\\n7/8\\n1/16 1/32 part.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0075.jp2"}, "76": {"fulltext": "52 AGRICULTURE.\\nWhen not specified, the doses given apply to a full-grown\\nhorse of medium size. Dose for the ox, from i| to 2 parts;\\nsheep, 5^ to i part. Animals of a nervous temperament are\\nusually more susceptible to the action of drugs.\\nNo agent should be given until sufficiently diluted to\\nprevent irritation of the mouth, and irritants that will not\\nmix with water (turpentine, etc.) should be given in linseed\\noil, milk, or eggs, after being thoroughly mixed.\\nRaw Linseed Oil. Dose Horse, one half-pint to one\\nquart. Laxative in small doses, purgative in large. Not\\nso active as castor oil. A valuable laxative in young and\\ndelicate animals. For calves and lambs it is more gentle\\nand safer than salts. In adults it is the best laxative to\\nuse where there is an irritable condition of the bowels, and\\nin all febrile diseases where a laxative is needed. In im-\\npaction of the bowels a pint may be given two or three\\ntimes daily until relieved, supplemented by warm-water\\ninjections every two hours. Valuable in cases of choking\\non account of its lubricating qualities.\\nCastor Oil. Causes more griping and nausea than lin-\\nseed oil and is more certain in its action. Used chiefly as a\\nlaxative for calves, foals, sheep, swine, and dogs.\\nUseful in diarrhoea of calves and other young animals\\nwhen the discharges are bright yellow and irritating.\\nDose for a calf, from i to 4 tablespoonfuls.\\nEpsom Salts. For cattle this is the purgative in most\\nfrequent and general use. Adult cattle take from i Ib. to i^\\nlbs. In small doses in febrile diseases it lowers the tem-\\nperature, improves the appetite, and helps to maintain a\\nhealthy and regular action of the bowels. Epsom salts is\\none of the best antidotes for lead poisoning. When used\\nas a purgative, give from i to 2 oz. ginger with the salts.\\nOil of Turpentine (Spts. Turpentine). Dose Horse,\\nto I oz. Very irritating to the mucous mem.brane, and when\\nused internally should be given in oil or some bland fluid.\\nStimulant and anti-spasmodic. One of the most useful\\nremedies in flatulent colic in the horse, and hoven or bloat\\nin the ox. Also used to kill and expel intestinal worms.\\nWhen used for this purpose, it is given after fasting in", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0076.jp2"}, "77": {"fulltext": "VETERINARY SCIENCE. 63\\nlarge doses, i^ to 2 oz. for the horse, followed in 12 hours\\nby a purgative.\\nApplied externally it is an irritant and is used in many\\nliniments. The following liniment may be used where a\\nmild counter-irritant is desired Oil of turpentine and aqua\\nammonia, of each 4 oz., linseed oil 8 oz. Mix. This lini-\\nment is used chiefly for rheumatic swellings, sprains, and\\nbruises after the active pain is subdued by fomentations,\\nand for sore throats, as seen in distemper.\\nAlcohol.\u00e2\u0080\u0094 Dose Horse, i oz. well diluted, whisky\\nor brandy 2 to 4 oz. Alcohol is a narcotic poison. It first\\nstimulates, then deranges, and ultimately depresses the\\nlunctions of the brain and spinal cord. It kills, as a rule, by\\nparalysis of respiration. Medicinally it is a very valuable,\\ndiffusible stimulant, anti-spasmodic heart tonic and anti-\\nseptic. Moderate doses increase the gastric secretions and\\naid digestion, but large doses destroy pepsin, arrest secre-\\ntion, and interfere with absorption. There is probably no\\ndrug more extensively used than alcohol. It is useful in\\nindigestion, spasmodic colic, cases of poisoning by aconite\\nor tobacco. It is valuable in influenza and debilitating dis-\\neases. In blood-poisoning whisky combined with quinine\\nis one of the most effective agents we have in controlling\\nthe temperature and keeping up the strength of the animal.\\nThe following is very useful in some cases of indigestion:\\nWhisky i pt., quinine (sulfate) i oz., water i pt. Mix.\\nGive 3 ounces at intervals of 3 to 4 or 6 hours, according to\\nthe nature of the case.\\nSaltpeter (Nitrate of Potash). Dose Horse, i tea-\\nspoonful to half an ounce. Large doses are irritant and\\ncathartic and are liable to cause inflammation of the bow-\\nels. Medicinal doses are discretive, alterative, antiseptic,\\nfebrifugal, and refrigerant. In febrile, inflammatory, and\\nrheumatic complaints it allays fever, lowers excessive tem-\\nperature, and removes by the kidneys both solid and fluid\\nmatters. Dissolved in water and applied externally it ab-\\nstracts heat and is a useful refrigerant. Combined with\\nsulfate of iron it makes an excellent tonic for horses\\nrecovering from debilitating diseases.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0077.jp2"}, "78": {"fulltext": "54 AGRICULTURE.\\nSaltpeter 2 oz., dried sulf. iron 3 oz. Mix. Give 2\\nteaspoonfuls with the feed 2 or 3 times daily.\\nAlum. Alum is an astringent. Chiefly used externally.\\nUse a saturated solution in hot water. Applied to the\\nshoulders of horses in the spring it toughens the skin and\\nprevents collar-galls. Useful in healing harness-galls.\\nOne of the best lotions to apply to barb-wire cuts and other\\nwounds of a similar nature to prevent growth of proud\\nflesh. Sometimes dusted over the surface in the form\\nof burnt alum not so effective as the saturated solution.\\nGinger. Dose Horse, to i oz. Ginger stimulates\\nthe various mucous membranes with which it comes in\\ncontact. Administered internally it increases the gas-\\ntric secretions, facilitates digestion, and checks formation\\nof gas. It is a useful adjunct to many medicines and is\\ngiven with tonics and stimulants. Combined with purga-\\ntives it diminishes their liability to nauseate and gripe, and\\nalso hastens their effect. It is used in all domesticated ani-\\nmals to fulfil those purposes, and is especially adapted to\\ncattle and sheep.\\nCarbolic Acid. One of the best and cheapest disinfec-\\ntants known. For dressing fresh wounds it may be used\\nin from 2 per cent to 5 per cent watery solution. In oil i\\npart to 15. Inhalation of the vapor with steam is of great\\nservice in malignant sore throat and abscesses following\\nstrangles. Carbolic acid is a narcotic irritant poison, and\\nconsiderable care must be exercised in its use, as it is liable\\nto become absorbed and produce poisonous effects if ap-\\nplied over a large surface in a strong solution. It has been\\nhighly recommended in the treatment of hog cholera. It\\nmay be given to hogs in doses of from i to 5 drops well\\ndiluted.\\nPine Tar. Not much employed internally. It is a good\\ndressing in thrush and canker of the horse s foot. It is also\\nof special service in foot-rot in sheep. It acts as a stimulant\\nand deodorizer to foul-smelling wounds and prevents the\\nattacks of flies.\\nLime Water. Lime water is prepared by slaking a small\\nquantity of freshly burned lime with a large quantity of", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0078.jp2"}, "79": {"fulltext": "VETERINARY SCIENCE. 55\\nwater, allowing the undissolved matter to settle and pour-\\ning off the clear solution. This should be kept in tightly\\ncorked bottles. Lime water is an alkali and is used in in-\\ndigestion, bloat, and diarrhoea, especially among calves.\\nGiven with the milk in the proportion of 1:5. Scalds and\\nburns may be treated with carron oil, which is composed of\\nlime water and linseed oil, equal parts. Fresh lime in\\npowder and solution is used in cleansing and disinfecting\\nstables. For this purpose a little carbolic acid may be\\nadded to the solution.\\nSulfur. ^In large doses it is an active irritant poison. In\\nmedicinal doses it is a laxative, alterative, and stimulates\\nsecretion. Care should be taken to prevent the animal\\nfrom taking cold when given sulfur. It opens the pores of\\nthe skin and stimulates perspiration. Chiefly used in treat-\\ning rheumatism and chronic skin diseases. Dose Horse,\\ni OZ. to 2 OZ.\\nSUPPRESSION OF HOG CHOLERA AND SWINE\\nPLAGUE. (Craig.)\\nCauses. Hog cholera and swine plague are caused by\\ndifferent bacteria, but they are equally dependent for the\\nsuccess of their attacks on the unhealthiness of the hogs,\\ndue in most instances to unwholesome food and filthy sur-\\nroundings. The causes are so similar and the symptoms\\nare so much alike and often complicated that it will be best\\nto consider the diseases together in what follows. The\\ngerms that cause them are easily spread over large terri-\\ntories by being carried by cars, wagons, or the shoes of per-\\nsons that have been among infected hogs. Most frequently\\nthe origin of the outbreak maybe traced to the importation\\nof hogs from diseased districts or to spread from such\\ncenters by running streams.\\nSymptoms. The first symptoms usually shown in attacks\\nof these diseases are those that indicate fever\u00e2\u0080\u0094 a rise in\\ntemperature, thirst, loss of appetite, and redness of the skin\\non the lower part of the neck and inner side of the thigh.\\nUsually a hog so diseased begins to cough when started", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0079.jp2"}, "80": {"fulltext": "56 AGRICULTURE.\\nfrom its bed. A constipated condition of the bowels\\nchanges to diarrhoea as the disease progresses, and this\\nresults in a rapid loss of flesh. Dissection generally shows\\nthe lungs to be inflamed, the spleen enlarged, or the\\nlining of the large intestine covered with numerous ulcers.\\nPrevention. To protect hogs from attacks of these dis-\\neases it is necessary to observe the following recommen-\\n\u00e2\u0080\u00a2dations: The hogs should not be watered at running\\nstreams, as the germs are readily carried by these. Per-\\nsons coming from infected districts should not be allowed\\nto go near your hogs, and you should not go among your\\nneighbors hogs if they are sick. When other hogs are\\nbrought to your farm, assume that they are infected and\\nkeep them away from yours at least for six weeks. Observe\\nas much cleanliness as possible in regard to food and sur-\\nroundings. Feed a mixture of foods in a sloppy or soft con-\\ndition, and withhold heavy grain feeding. Disinfect the\\nquarters of the hogs by sprinkling liberally with a five per\\ncent solution (by volume) of carbolic acid, and use a two per\\ncent solution of the same for washing the hogs.\\nTreatment. The hogs showing any of the symptoms\\ndescribed should at once be separated from the others, and\\nput in cheaply constructed quarters, so that the latter may\\nbe burned when no longer required. The well hogs should\\nbe removed to disinfected quarters. Give all the hogs the\\nfollowing mixture, recommended by Dr. Salmon, Chief of\\nthe Bureau of Animal Industry:\\nWood charcoal i lb.\\nSulfur I\\nSalt 2 lbs.\\nBaking-soda 2\\nGlauber s salts I lb.\\nSodium hyposulfite 2 lbs.\\nAntimony sulfid i lb.\\nThis should be given in soft food in the proportion of a\\nteaspoonful daily to a two hundred pound hog. Remove\\nall refuse from the pens in which the infected hogs were\\nkept, and dig out the old soil, put in fresh earth, disinfect", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0080.jp2"}, "81": {"fulltext": "VETERINARY SCIENCE. 57\\nwith carbolic acid solution, and allow the pens to remain\\nvacant for at least six months. The same feeder should\\nnot attend the well and the sick hogs unless his shoes are\\nchanged after each visit to the sick hogs. The bodies of\\nthe dead hogs should be thrown into a rubbish heap and\\nburned; but if this cannot be easily carried out, a long, deep\\ntrench should be dug, and when the carcases are thrown\\ninto it they should be covered with a layer of quicklime and\\nat least six inches of earth. When the disease has spent\\nitself or has been effaced, the entire mass in the trench\\nshould be covered with six inches of quicklime and at least\\nsix feet of earth. The place selected for the burial of\\nthe hogs should not drain towards a stream, and it would\\nbe better to fence it. The dead hogs should never be drawn\\nover the ground, and the wagon used should be washed\\nwith a disinfectant.\\nDuring the last few years the serum treatment of swine\\nplague and hog cholera has been introduced experimentally\\nby the Bureau of Animal Industry of the U. S. Dept. of\\nAgriculture. Although the results so far obtained are very\\npromising, further studies are required before the efficacy\\nand practicability of the method can be considered proved.\\nFarmers whose hogs are attacked by hog cholera, or who\\nfear such an attack, should at once communicate with the\\nBureau or with the State authorities and ascertain what\\nassistance can be had.\\nREMEDIES FOR THE HORN FLY.\\n(Weed.)\\nThe most satisfactory way of preventing the attacks of\\nthe horn fly is to apply to the cattle some substance that\\nserves as a repellent; the best results are obtained by the\\nuse of a cheap oil, such as fish oil or crude cotton-seed\\noil, to which a small amount of carbolic acid or pine tar\\nhas been added. Either of the following formulas are\\nrecommended for this purpose:\\nI. Crude cotton-seed oil, or fish oil, 3 parts. Pine tar,\\nI part.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0081.jp2"}, "82": {"fulltext": "58 AGRICULTURE.\\n2. Crude cotton-seed oil, or fish oil, lOO parts. Crude\\ncarbolic acid, 3 parts.\\nIn either case these substances are to be mixed, and ap-\\nplied rather lightl) to the cattle by means of a wide pair.t\\nbrush, a sponge, or even a woolen cloth; the combination\\nimmediately drives off the flies, and remains on in condi-\\ntion to keep them off for about five days. A combination\\nof kerosene emulsion and tobacco decoction may also be\\nused with good effect.\\nLIST OF DISINFECTANTS.\\n(Sternberg.)\\nThe most useful agents for the destruction of spore-\\ncontaining infectious material are:\\n1. Fire. Complete destruction by burning.\\n2. Steam under Pressure, 105\u00c2\u00b0 C. (221\u00c2\u00b0 F.,) for ten minutes.\\n3. Boiling in Water for half an hour.\\n4. Chlorid of Lime (should contain at least 25 per cent of\\navailable chlorin). A 4 per cent solution.\\n5. Mercuric Chlorid. A solution of 1-500.\\nFor the destruction of infectious material which owes\\nits infecting power to the presence of micro-organisms not\\ncontaining spores, any of the following agents are recom-\\nmended:\\n1. Fire. Complete destruction by burning.\\n2. Boiling in water for ten minutes.\\n3. Dry Heat, no C. (230 F.), for two hours.\\n4. Chlorid of Lime. A 2 per cent solution.\\n5. Solution of Chlorinated Soda (should contain at least\\n3 per cent of available chlorin).\u00e2\u0080\u0094 A 10 per cent solution.\\n6. Mercuric Chlorid.\u00e2\u0080\u0094 K solution of 1-2000.\\n7. Carbolic Arid. A 5 per cent solution.\\n8. Sulfate of Copper.\u00e2\u0080\u0094 K 5 per cent solution.\\n9. Chlorid of Zinc. A 10 per cent solution.\\n10. Sulfur Dioxid (this will require the combustion of\\nbetween 3 and 4 lbs. of sulfur for every 1000 cubic feet\\nof air-space). Exposure for twelve hours to an atmos-\\nphere containing at least 4 volumes per cent of this gas, in\\npresence of moisture.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0082.jp2"}, "83": {"fulltext": "YETERINARY SCIEKCE. 59\\nRULES FOR DISINFECTION OF STABLES.\\nlu Case of Appearance of Contagious Diseases.\\n(Trumbower.)\\n1. Have all loose litter, hay, and rubbish removed and\\nburned.\\n2. Have all manure removed to land where cattle have no\\naccess.\\n3. Have all feed-troughs, hay-racks and all woodwork\\nthoroughly cleaned by washing with hot water in which two\\nounces of carbolic acid to each gallon of water are dissolved.\\n4. Thoroughly whitewash the whole of the interior of the\\nbuilding with a whitewash containing one pound of chloride\\nof lime to each four gallons of water. Enough freshly\\nburned quicklime should be added to make the wash show\\nwhere applied. Especially should this be applied to the\\nsides and front of the stalls, feed-troughs and hay-racks\\n(inside and outside).\\n5. All rotten woodwork to be removed and burned, and\\nreplaced with new.\\n6. All buckets, forks, shovels, brooms, and other objects\\nused about the stable to be washed and covered with the\\nsame solution.\\n7. All drains to be thoroughly cleaned and disinfected\\nwith a solution of chloride of lime, one pound to four gal-\\nlons of water.\\n8. In cases of glanders, all harness, poles, and shafts of\\nwagons, neck-yokes and pole-straps should be thoroughly\\nwashed with hot water and soap, and afterwards oiled with\\ncarbolized oil (one part of carbolic acid to ten of oil). Before\\napplying the oil, harness should be hung up in the open air\\nfor one week.\\nREGULATIONS .FOR THE GOVERNMENT OP\\nDairies and Dairy Farms in the District of Colum-\\nbia.\\nSection i. No building shall be used for stabling cows\\nfor dairy purposes which is not well lighted, ventilated,\\ndrained, and constructed.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0083.jp2"}, "84": {"fulltext": "30 AGRICULTURE.\\nSec. 2. No building shall be used for stabling cows for\\ndairy purposes which is not provided with a suitable floor,\\nlaid with proper grades and channels to immediately carry\\nofif all drainage; and if a public sewer abuts the premises\\nupon which such building is situated, they shall be con-\\nnected therewith whenever, in the opinion of the health\\nofficer, such sewer connection is necessary.\\nSec. 3. No building shall be used fot stabling cows for\\ndairy purposes which is not provided with good and suffi-\\ncient feeding-troughs or boxes, and with a covered water-\\ntight receptacle, outside of the building, for the reception\\nof dung and other refuse.\\nSec. 4. No water closet, privy, cesspool, urinal, in-\\nhabited room, or workshop shall be located within any\\nbuilding or shed used for stabling cows for dairy purposes,\\nor for the storage of milk or cream, nor shall any fowl,\\nhog, horse, sheep, or goat be kept in any room used for\\nsuch purposes.\\nSec. 5. The space in buildings or sheds used for stabling\\ncows shall not be less than five hundred cubic feet for each\\ncow, and the stalls therefor shall not be less than four feet\\nin width.\\nSec. 6. It shall be the duty of each person using any\\npremises for keeping cows for dairy purposes to keep sucn\\npremises thoroughly clean and in good repair and well\\npainted or whitewashed at all times.\\nSec. 7. It shall be the duty of each person using any\\npremises for keeping cows for dairy purposes to cause the\\nbuilding in which cows are kept to be thoroughly cleaned,\\nand remove all dung from the premises so as to prevent its\\naccumulation in great quantities.\\nSec. 8. It shall be the duty of any person having charge\\nor control of any premises upon which, cows are kept to\\nnotify the health oflftcer, in writing, of the existence of any\\ncontagious or infectious disease among such cows, within\\ntwenty-four hours of the discovery thereof, and to thor-\\noughly isolate any cow or cows affected or which may rea-\\nsonably be believed to be infected, and to exercise such", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0084.jp2"}, "85": {"fulltext": "VETERINARY SCIENCE. Gl\\nother precautions as may be directed, in writing, by the\\nhealth officer.\\nSec. 9. Any person using any premises for keeping\\ncows for dairy purposes shall provide and use a sufficient\\nnumber of receptacles made of non-absorbent materials,\\nfor the reception, storage, and delivery of milk, and shall\\ncause them at all times to be cleansed and purified, and\\nshall cause all milk to be removed without delay from the\\nrooms in which the cows are kept.\\nSec. 10. Every person keeping cows for the production\\nof milk for sale shall cause every such cow to be cleaned\\nevery day and to be properly fed and watered.\\nSec. II. Every person using any premises for keeping\\ncows shall cause the yard used in connection therewith to\\nbe provided with a proper receptacle for drinking water\\nfor such cows; none but fresh, clean water to be used in\\nsuch receptacle.\\nSec. 12. Any enclosure in which cows are kept shall be\\ngraded and drained so as to keep the surface reasonably\\ndry and to prevent the accumulation of water therein, ex-\\ncept as may be permitted for the purpose of supplying\\ndrinking water; no garbage, urine, fecal matter, or similar\\nsubstances shall be placed or allowed to remain in such en-\\nclosure, and no open drain shall be allowed to run through it.\\nSec. 13. These regulations shall apply to all premises\\nupon which cow s milk is produced for sale.\\nSec. 14. That any person violating any of these regula-\\ntions shall, on conviction in the police court of said district,\\nbe punished by a fine of not less than five nor more than\\nten dollars for each and every offense, to be collected as\\nother fines and penalties are collected.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0085.jp2"}, "86": {"fulltext": "62\\nAGllICULTL RE.\\nIV. FIELD CROPS.\\nQUANTITY OF SEED REQUIRED TO THE ACRE.\\n(Waring.)\\nDesignation. Ou|\u00c2\u00ab\\nWheat I J to 2 bu.\\nBarley i^ to 2^ bu.\\nOats 2 to 4 bu.\\nRye I to 2 bu.\\nBuckwheat to ij bu.\\nMillet I to i^ bu.\\nCorn i to I bu.\\nBeans i to 2 bu.\\nPeas 2| to 3^ bu.\\nHemp I to i^ bu.\\nFlax i to 2 bu.\\nRice 2 to 2^ bu.\\nDesignation. 0-\u00c2\u00bb*y\\nBroom-corn.... i to i-J bu.\\nPotatoes 5 to lo bu.\\nTimothy 12 to 24 qts.\\nMustard 8 to 20 qts.\\nHerd grass 12 to i6 qts.\\nFlat turnip 2 to 3 lbs.\\nRed clover 10 to 16 lbs.\\nWhite clover. 3 to 4 lbs.\\nBlue grass 10 to 15 lbs.\\nOrchard grass. 20 to 30 lbs.\\nCarrots 4 to 5 lbs.\\nParsnips 6 to 8 lbs.\\nWhen planted in rows or drills:\\nBroom-corn i to i^ bu.\\nBeans i^ to 2 bu.\\nPeas li to 2 bu.\\nOnions 4 to 5 lbs.\\nCarrots 2 to 2^ lbs.\\nParsnips 4 to 5 lbs.\\nBeets 4 to 6 lbs.\\nSEED USED PER ACRE. (McKerrow.)\\nWheat\\nOats\\nBarley\\nRye\\nPeas\\nBuckwheat\\nKeans.\\nOats peas, S Oats\\nmixed for hay Peas\\nFlax\\nMillet\\nCorn\\nPotatoes\\nDrilled,\\nBus.\\nBroad-\\ncast,\\nBus.\\n2 14\\n2 14\\n21/;\\nV2 t1^\\nClover (red)\\nClover (Alsike)\\nClover (white)\\nClover 8 clover\\ntimothy v timothy\\nTimothy\\nOrchard-grass\\nRape\\nTurnips\\nCarrots\\nBeets\\nDrilled,\\nLbs.\\ni^\\nBroad-\\ncast,\\nLbs.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0086.jp2"}, "87": {"fulltext": "FIELD CROPS.\\nG3\\nSEED MIXTURES\\nFOR HAY AND\\nPASTURES\\n111 Pounds per acre.\\nPERMANENT\\nNames of Grasses.\\nI\\nFlint.\\nIL\\nLaw-\\nson.\\nIII.\\nFor Good\\nMedium\\nSoils.\\nDe Laune\\nIV.\\nFor Wet\\nSoils.\\nDe Laun^\\nV.\\nFor\\nChalky\\nSoils.\\nDe Laun^\\nVL\\nFor\\nPerma-\\nnent\\nLawns.\\nFlint.\\n2\\n6\\nI\\n2\\n2\\n4\\nID\\n4\\n3\\n3\\nOrchard grass\\nMeadow fescue\\nTall fescue\\n2\\n2\\n2\\n2\\n2\\n6\\n3\\nI\\nI\\nI\\n2\\n2\\nHard fescue\\n4\\n4\\nSheep s fescue\\nRedtop\\n2\\n2\\n3\\n4\\nKentucky blue grass.\\nItalian rye grass\\nPerennial rye grass..,\\nTimothy\\nRough meadow grass\\nWood meadow grass.\\nRed clover\\n4\\n4\\n6\\n3\\n2\\n6\\n8\\n2\\n2\\n3\\n4\\n3\\n3\\n3\\n2\\nI\\nI\\nI\\nI\\n14\\n5\\nPerennial red clover.\\nWhite (Dutch) clover\\nAlsike\\n3\\n5\\n2\\n5\\nI\\nI\\nI\\n2\\n2\\nYellow oat grass\\n1\\nI\\n7\\n2\\nI\\nI\\n16\\n2\\n2\\nI\\nI\\nFiorin\\n2\\n3\\nCat s-taiL\\nCow gra.ss\\n40\\n45\\n41\\n40\\n38\\n43\\nFor the Northwest the following mixture will, according\\nto Shaw, be found suitable:\\nTimothy 4 lbs., blue grass 3 lbs., redtop 2 lbs., orchard\\ngrass 2 lbs., meadow fescue i lb., tall oat grass i lb.,\\nmeadow foxtail i lb., alsike clovers lbs., white clover 2 lbs.,\\nlucern (alfalfa) 2 lbs., yellow clover i lb., total 22 lbs.\\nAnd for the States east of Michigan and for the provinces\\nof Canada eastward of Lake Huron:\\nLucern (alfalfa) 5 lbs., orchard-grass 4 lbs., meadow\\nfescue and alsike clover 3 lbs. each, tall oat grass, timothy,\\nmeadow foxtail, and white clover 2 lbs. each, yellow clover\\nI lb.; total 24 lbs.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0087.jp2"}, "88": {"fulltext": "64 AGRTCULTUKE. S\\nHenry recommends the following mixture of grass and clover\\nseed (pounds per acre)\\nTimothy 7 pounds.\\nOrchard 4\\nItalian rye 2\\nPerennial rye. 2\\nTalloat 2\\nRedtop 2\\nKentucky blue o 2\\nAlfalfa 4\\nWhite clover I\\nAlsike clover i\\nRed clover 2\\nTotal 29\\nFlint gives the following mixtures, among others, as repre-\\nsenting the common ones adopted in New England and among\\nfarmers throughout the country;\\n1. I bu. (6 lbs.) redtop; i peck (ii lbs.) timothy 5 lbs. red\\nclover.\\n2. I bu. (12 lbs.) redtop i peck (11 lbs.) timothy 8 lbs. red\\nclover.\\n3. 4 qts. (li lbs.) redtop i peck (11 lbs.) timothy 2 qts. red\\nclover; i pint white clover.\\n4. 12 qts. (16^ lbs.) timothy; 4 lbs. clover.\\n5. I bu. redtop; i bu. timothy; 10 lbs. clover.\\n6. r peck redtop; i peck timothy; lo lbs. clover, etc.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0088.jp2"}, "89": {"fulltext": "FIELD CROPS.\\n65\\nThe following mixtures of seeds are suggested for\\nmeadows and for pastures by the U. S. Department of\\nAgriculture\\nA, Hay Mixtures.\\nNo. I.\\nPounds.\\nTall oat grass 70\\nRed clover 30\\n(Sow 35 to 40 lbs. per acre.)\\nNo. 2.\\nRed top 30\\nOrchard grass 40\\nMeadow fescue 20\\nRed clover 10\\n(Sow 40 to 45 lbs. per acre.)\\nNo.\\nPounds.\\nItalian rye grass 20\\nOrchard grass 25\\nRed clover 10\\nTall oat grass 20\\nRed top 25\\n(Sow 35 to 40 lbs. per acre.)\\nNo. 4.\\nTimothy 40\\nRed top 40\\nTall oat grass 20\\n(Sow 40 lbs. per acre.)\\nB. Pasture Mixtures.\\nNo. I.\\nKentucky blue grass 25\\nWhite clover 10\\nPerennial rye 30\\nRed fescue 10\\nRed top 25\\n(Sow 35 lbs. per acre.)\\nNo. 2.\\nCanada blue grass 5\\nRed clover 5\\nOrchard grass 5\\nTall oat grass 5\\nPerennial rye grass 20\\nRed top 35\\n(Sow 40 to 45 lbs. per acre.)\\nNo. 3. For wet pastures.\\nRed top 35\\nAlsike 20\\nCreeping bent 15\\nPerennial rye 30\\n(Sow 40 lbs. per acre.)\\nNo. 4.\\nFor light sandy\\nsoils.\\nRed fescue 50\\nRed top 25\\nKentucky blue grass. 20\\nWhite clover 5\\n(Sow 35 to 40 lbs. per acre.)", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0089.jp2"}, "90": {"fulltext": "ee\\nAGRICULTURE.\\nTHE WEIGHT AND AVERAGE COMPOSITION\\nORDINARY CROPS IN POUNDS PER ACRE.\\n(Warington.)\\nOF\\nWeight of\\nCrop.\\nc\\nSo\\n3\\nC/5\\ni\\n2\\n1\\nx5\\nP-,\\n_o\\nu\\nAt\\nHar-\\nvest.\\nDry.\\nWheat\\ngrain, 30 bu.\\nstraw\\nlbs.\\n1,800\\n3,158\\nlbs.\\n1,530\\n2,653\\nlbs.\\n30\\n142\\n172\\nlbs.\\n33\\n15\\nlbs.\\n2.7\\n51\\n7.8\\n;bs.\\n9-3\\n195\\n28.8\\nlbs.\\n0.6\\n2.0\\n2.6\\nlbs.\\nI.O\\n8.2\\n9.2\\nlbs.\\n3-6\\n3-5\\n7-1\\nlbs.\\n14.2\\n6.9\\n21. 1\\nlbs.\\n0.1\\n2.4\\n2.5\\nlbs.\\n0.6\\n96.3\\nTotal crop\\n4,958\\n4,183\\n96.9\\nBarley\\ngrain, 40 bu..\\nstraw\\n2,080\\n2,447\\n1,747\\n2,080\\n46\\nIII\\n35\\n13\\n2.9\\n3-2\\n9.8\\n25-9\\nI.I\\n3-9\\n1.2\\n8.0\\n4.0\\n2.9\\n16.0\\n4-7\\n0.5\\n3-6\\nII. 8\\n56.8\\nTotal crop..\\n4i527\\n3,827\\n^57\\n48\\n6.1\\n35-7\\n5-0\\n9.2\\n6.9\\n20.7\\n4.1\\n68.6\\nOats:\\ngrain, 45 bu..\\nstraw\\ni,8qo\\n2,835\\n1,625\\n2,353\\n51\\n140\\n38\\n17\\n3-2\\n4.8\\n9.1\\n37.0\\n0.8\\n4.6\\n1.8\\n9.8\\n3-6\\n5-1\\n\u00e2\u0096\u00a0r.:\\n5*5\\n6.1\\n19.9\\n65.4\\nTotal crop..\\n4,725\\n3,978\\n191\\n22\\n99\\n55\\n28\\n15\\n8.0\\n1.8\\n46.1\\n6.5\\n29.8\\n5-4\\n0.2\\nII. 6\\n0.5\\n8.7\\n3-4\\n19.4\\n10.\\n8.0\\n6.6\\n0.2\\n85.3\\nMaize\\ngrain, 30 bu..\\nstalks, etc\\n1,680\\n2,208\\n1,500\\n1,877\\no.s\\nTotal crop..\\n3,888\\n3,377\\n121\\n43\\n36.3\\n18.0\\nMeadow hay,\\nij^ tons\\n3,360\\n2,822\\n203\\n49\\n102\\n5-7\\n9.4\\n50.9\\n83-4\\n9.2\\n51\\n32.1\\n90.1\\n14.4\\n28.2\\n4.2\\n5-7\\n12.3\\n24.9\\n22.8\\n6.3\\n14.6\\n9.8\\nI.I\\n4-3\\n56.9\\nRed clover hay,\\n2 tons\\n4,480\\n3,763\\n258\\n7.0\\nBeans\\ngrain, 30 bu..\\nstraw\\n1,920\\n2,240\\n1.613\\n1,848\\n58\\n99\\n77\\n29\\n4.4\\n4.9\\n24-3\\n42.8\\n0.6\\n1-7\\n2.9\\n26.3\\n0.4\\n6.9\\nTotal crop..\\n4,160\\n3,461\\n157\\n106\\n9-3\\n67.1\\n2.3\\n29.2\\n9.9\\n29.1\\n5-4\\n7.3\\nTurnips\\nroot, 17 tons,\\nleaf\\n38,080\\n11,424\\n3,126\\n1,531\\n2t8\\n146\\n63\\n49\\n192\\n15.2\\n5-7\\n20.9\\n108.6\\n40.2\\n148.8\\n17.0\\n7-5\\n24.0\\n48.5\\n740\\n19.7\\n22.7\\n9-5\\n6.8\\n2.4\\n22.4\\n10.7\\n33-1\\n16.9\\n4.8\\n10.9\\n11.2\\n22.1\\n6.8\\n8.3\\n2.6\\n5-1\\nTotal crop..\\n49,504\\n4,657\\n364\\n7-7\\nSwedes:\\nroot, 14 tons.,\\nleaf\\n31,360\\n4,704\\n3,349\\n706\\n163\\n75\\n70\\n28\\n14.6\\n3-2\\nSi\\n22.8\\n9.2\\nn\\nTotal crop..\\n36,064\\n4.055\\n238\\n98\\n17.8*\\n79-7\\n32.0\\n42.4\\n9.2\\n21.7\\nI5-I\\n6.7\\nCalculated from a single analysis only.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0090.jp2"}, "91": {"fulltext": "FIELD CROPS.\\nTHE WEIGHT AND AVERAGE COMPOSITION OF\\nORDINARY CHOPS.\u00e2\u0080\u0094 Conihiued.\\nWeight of\\nCrop.\\nH\\nc\\n3\\nC/5\\n1\\ns\\n4\\nc\\nbo\\nd\\n\u00e2\u0080\u00a2c\\n.2\\nu\\nAt\\nHar-\\nvest.\\nDry.\\nMangolds:\\nroot, 22 tons.,\\nleaf\\nlbs.\\n49,280\\n18,233\\nlbs.\\n5,914\\n1,654\\nlbs.\\n426\\n254\\nlbs.\\n87\\n51\\nlbs.\\n4-9\\n9.1\\nilbs.\\n222.8\\n77-9\\nlbs.\\n69.4\\n49-3\\nlbs.\\n159\\n27.0\\n42.9\\nlbs.\\n18.3\\n24.2\\n42.5\\nlbs.\\n36.4\\n16.5\\n52.9\\nlbs.\\n42.5\\n40.6\\n83.1\\nlbs.\\n8.7\\n9.2\\nTotal crop..\\n67,513\\n7,568\\n680\\n138\\n14.0\\n300.7\\n187.7\\n17.9\\nPotato\\ntubers, 6 tons.\\n13,440\\n3,360\\n127\\n47\\n2.7\\n76.5\\n4.2\\n8.8\\n3-8\\n0.8\\n1.6\\n3-4\\n12.9\\n73-1\\n6.3\\n3-4\\n10.9\\n21.5\\n1-5\\n9-3\\n4.4\\n2.6\\nBeech:\\nwood.\\n2,822\\n2,975\\n26\\n166\\n10\\n39\\n2.2\\nleaf litter.\\n53-9\\nT l produce.\\n5,797\\n192\\n49\\n13.0\\n2.4\\n86.0\\n14-3\\n10.8\\n56.1\\nScotch pine:\\nwood\\n2,884\\n2,845\\n15\\n42\\n2-3\\n4-3\\n0.2\\n1-7\\n9.0\\n16.8\\n1-5\\n4-3\\nI.O\\n3-3\\n05\\nleaf litter\\n5.8\\nT l produce.\\n5,729\\n57\\n20\\n121\\n6.6\\n3-6\\n4-3\\n7-9\\n1.9\\n0.4\\n1-5\\n1.9\\n25.8\\n8.2\\n54-4\\n62.6\\n5.8\\n1.8\\n6.2\\n8.0\\n4-3\\n1-3\\n5-7\\n7.0\\niii:\\n6.3\\nSpruce fir:\\n3,064\\n2,683\\n2.9\\nleaf litter\\n44-3\\nT l produce.\\n5,747\\n141\\n47.2\\nSOILING CROPS ADAPTED TO NORTHERN NEW\\nENGLAND STATES. (Lindsey.)\\n(For 10 cows entire soiling.)\\nKind.\\nSeed per Acre.\\nRye\\n2 bush\\nWheat\\nGrass and clo-.\\nver f\\n1^ bu. redtop...\\nI peck timothy,\\nlolbs. red clover\\n3 bush, oats\\n50 lbs. vetch\\nij^bu. Canada,\\nii^bu. oats....\\nI ^eck\\n18 quarts\\nVetch and oats, -j\\nPeas and oats\\nBarnyard millet..\\nSoja bean (me-\\ndium green)\\nHungarian\\nBarley and peas\\nI bush\\nii^bu. peas....\\nii^ bu. barley..\\nTime of\\nSeeding.\\nSept. 10-15\\nJuly 15\u00e2\u0080\u0094 Aug.\\ni Sept.\\ni April 20\\n30\\n30\\nMay 10\\n25\\nArea.\\n30\\nJuly 15\\nAug. 5\\n1^ acre\\n14 acre\\n5^ acre\\n|V^ acre\\nI acre\\nTime of Cutting\\nMay 20-\\nJune I-\\nJune 15-\\nJune 15\u00e2\u0080\u0094 June 30\\n-May 30\\n-June 15\\n-June 25\\nJune 25-\\nJuly 10-\\nJune 25-\\nJuly ID-\\nJuly 25-\\nAug. 10-\\nAug. 25-\\nAug. 25-\\nSept. 10-\\nSept. 20-\\nOct. I-\\n-July lo\\n-July 20\\n-July 10\\n-July 20\\n-Aug. 10\\n-Aug. 20\\n-Sept. 15\\n-Ser)t 10\\nSept.2o\\n-Sept. 30\\n\u00e2\u0096\u00a0Oct. 20", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0091.jp2"}, "92": {"fulltext": "68\\nAGRICULTURE.\\nTIME OF PLANTING AND FEEDING SOILING\\nCROPS. (Phelps.)\\nKind of Fodder.\\nRye fodder\\nWheat fodder\\nClover\\nGrass (from grass-lands).,\\nOats and peas\\nHungarian\\nClover rowen (from 3)\\nSoja beans\\nCow-peas\\nRowen grass (from grass-\\nlands)\\nBarley and peas\\nAmount of\\nSeed\\nper Acre.\\nzi^ to 3 bu.\\n2I to 3 bu.\\n20 lbs.\\n2 bu. each\\nij^ bushels\\nI bushel\\nI bushel\\n2 bu. each\\nApproxi-\\nmate Time\\nof Seeding.\\nSept. I\\nSept. 5-10\\nJuly 20-30\\nApril 10\\n20\\n30\\nJune I\\nMay 25\\nJune 5-10\\nAug. 5-10\\nApproximate\\nTime of Feeding.\\nMay 10-20\\nMay 20, June 5\\nJune 5-15\\nJune 15-25\\nJune 25, July 10\\nJuly 10-20\\n20. Aug. I\\nAug. I -10\\n10-20\\n20, Sept. 5\\nSept. 5-20\\n20-30\\nOct. 1-30\\nThe dates given in the table apply to Central Connecticut and regions\\nunder approximately similar conditions.\\nREPLACING WINTER-KILLED CLOVER.\\nThe following brief article gives a list of forage plants\\nthat will be found suitable for furnishing green feed for\\ncattle and other farm animals in regions where the clover\\nhas been winter-killed. It was originally published as a\\nnewspaper bulletin from the Wisconsin Experiment Station\\nand is written with special reference to conditions in the\\nNorthwestern States.\\nJIow to get the Quickest Pasture. A field of oats or barley\\nwill furnish the quickest pasture it is possible to obtain,\\nbarley being a little earlier than oats. Sow oats or barley\\nas for a grain crop, and when the young plants are a few\\ninches high, turn in the stock and treat the field as though\\nit were a pasture. If the cattle do not graze the field\\nevenly, run the mower over the patches where the growth\\nis excessive. By keeping the growth short it will last\\nmuch longer than if allowed to head out. It is recom-\\nmended that, as an experiment, clover and timothy seed\\nbe sown with a part at least of the oats or barley, in the\\nhope of securing a stand for next season. The farmer who\\ncan pasture his oat or barley field and get a crop of clover\\nstarted at the same time will be one year ahead. This rec-\\nommendation must be regarded as an experiment, but it\\nhas been successfully tried in a number of cases.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0092.jp2"}, "93": {"fulltext": "FIELD CROPS.\\n69\\nOats and Peas, Lei the farmer also put in a patch of oats\\nand peas. Sow a bushel and a half of peas per acre, cover-\\ning three or four inches deep on light soil, and one or two\\ninches on heavy soil. After these are planted sow or drill\\nthe oats in the usual manner. Cut the green forage for the\\ncattle, or cure for hay.\\nMillet. For winter hay sow millet or Hungarian grass\\nfrom the loth to the 30th of June, using from a bushel to a\\nbushel and a half of seed per acre. When the seed-heads\\nare coming into blossom, cut and cure for hay. Millet or\\nHungarian grass will yield from one ton to two and a half\\ntons of good quality hay per acre. Horses should not be\\ngiven over one feed of millet hay per day.\\nCorn Fodder. Any variety of corn will do for green or\\ndry forage, the early kinds being the most suitable for\\nearly fall feed. Sweet corn is very satisfactory because the\\nstalks are soft and palatable. Plant in hills or drills just thick\\nenough to decrease the size of the ears to about half their\\nnormal size. Begin feeding as soon as the ears are glaz-\\ning, and continue with the dry forage throughout the win-\\nter. From three to six tons per acre of winter forage, suit-\\nable for all kinds of farm stock, can be secured from acorn\\ncrop grown on good land. (Henry.)\\nCYLINDRICAL SILOS.\\nApproximate Capacity of Cylindrical Silos for Well\\nMatured Corn Silage, in Tons. (King.)\\nInside Diameter in Feet.\\n15\\n16\\n17\\n18\\n19\\n20\\n21\\n.2\\n23\\n24\\n25\\n20\\n21\\n22\\n23\\n24\\nIt:::.\\n27\\n28\\n29\\n30\\n31\\n32.\\n58.84\\n62.90\\n67-35\\n71-73\\n76.12\\n80.62\\n85-45\\n90.17\\n94-99\\n99.92\\n105.0\\n109.8\\n115-1\\n66.95\\n71.56\\n76.52\\n81.61\\n86.61\\n89.64\\n97-23\\n102 6\\n108. 1\\n3-7\\n9-4\\n124.9\\n135-9\\n11\\n86\\n92\\n97\\n103\\n109\\n5\\n122\\n128\\n134\\n141\\n147\\n58\\n3I\\n14\\nf\\n8\\n8\\nI\\n8\\n84.74\\n90.57\\n96.84\\n103.3\\n109.6\\n116. 1\\n123.0\\n129.8\\n136.8\\n143.9\\n151. 1\\n158.2\\n165.7\\n94.41\\n100.9\\n107.9\\n115-1\\n122. 1\\n129.3\\n137. 1\\n144.7\\n\\\\tx\\n168.4\\n176.2\\n184.6\\n104.6\\nIII. 8\\n119. 6\\n127.5\\n135.3\\n143-3\\n151-9\\n160.3\\n168.9\\n177.6\\n186.6\\n195.2\\n204.6\\n5-3\\n123.3\\n131.8\\n140.6\\n149.2\\n158.0\\n^67- 5\\n1 86 2\\n195.8\\n205.7\\n215-3\\n225.5\\n126.6\\n135-3\\n144.7\\n154-3\\n163-7\\n173-4\\n183.8\\n194.0\\n204.3\\n214.9\\n225.8\\n2.36.3\\n247-5\\n138.3\\n147-9\\n158.1\\n168.7\\n179.0\\n189.5\\n200.9\\n212.0\\n223.3\\n258.2\\n270.5\\n150.6\\n161.0\\n172.2\\n183.6\\n194.9\\n206.4\\n218.8\\n230.8\\n243-2\\n255.8\\n268.7\\n281.8\\n294.6\\n163.4\\n174-7\\n186.8\\n199.3\\n211.5\\n223.9\\n237.4\\n250-5\\n263.9\\n277.6\\n291.6\\n305.1\\n319.6", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0093.jp2"}, "94": {"fulltext": "70\\nAGRICULTURE.\\nArea of Feeding Surface and Inside Diameter of Cyl-\\nindrical Silo Required to Supply Herds of Different\\nSizes. (King.)\\nFeeding Surface.\\n30 cows, 150 square feet\\n40\\n50\\n60\\n70\\n80\\n90\\n100\\n200\\n250\\n300\\n350\\n400\\n450\\n500\\nInside Diameter.\\n14 feet.\\n16\\n18\\n19.75\\n21.25\\n22.75\\n24\\n25.25\\nNUMBER OF PLANTS FOR AN ACRE OF GROUND.\\nDistance apart.\\nInches.\\nNumber of\\nPlants.\\n3 X 3 696,960\\n4 X 4 392,040\\n6 X 6 174,240\\n9X9 77,440\\nFeet.\\n1 X I 43,560\\nli X li 19,360\\n2 X 1 21,780\\n2 X 2 10,890\\n2i X 2^ 6,960\\n3X1 14,520\\n3X2 7,260\\n3 X 3 4,840\\n3i X 3i 3,555\\n4 X 1 10,890\\n4X2.\\n4X3.\\n4X4..\\n4i X Ah\\n5 X I..\\n5 X 2..\\n5 X 3..\\n5 X 4-.\\n5 X 5.-\\n5,445\\n3 630\\n2,722\\n2,151\\n8,711\\n4,356\\n2,904\\n2,178\\n1,742\\nSh X 5i 1,417\\nDistance apart.\\nFeet.\\nX 6\\nX 6i.\\nX 7..\\nX 8..\\nX9-.\\nX 10.\\n9\\n10\\nII\\n12\\n13\\n14\\n15 X\\n16 X\\ni6i X i6i 160\\n17 X 17 150\\n18 X 18 134\\n19 X 19 120\\n20 X 20 108\\nNumber of\\nPlants.\\nI2IO\\nIO31\\n881\\n680\\n537\\n435\\n360\\n302\\n257\\n222\\n193\\n170\\n25 X 25.\\n30 X 30.\\n33 X 33.\\n40 X 40.\\n50 X 50.\\n60 X 60.\\n66 X 66.\\n69\\n48\\n40\\n27\\n17\\n12\\n10", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0094.jp2"}, "95": {"fulltext": "FIELD CROrS.\\nn\\nNUMBER OF HILLS Oil PLANTS ON AN ACRE OF\\nlaiul, for any distance apart, from 10 in. to 6 ft.,\\nthe lateral and lonj^itudinal distances being un-\\nequal. (Waring.)\\nAS\\nlO\\nin.\\n12\\nin.\\nin.\\n18\\nin.\\n20\\nin.\\n2 ft.\\n2}4\\nft.\\n3 ft.\\nf.\\n4 ft.\\nt\\n5 ft.\\nf\\n6 ft.\\nin.\\nlO\\n62726\\n12\\n52272\\n43560\\nI\\n41817\\n34848\\n27878\\ni8\\nS4\u00c2\u00ab4\u00c2\u00ab\\n29040\\n2323a\\n19360\\n20\\nft.\\n2\\n31363\\n26136\\n20908\\n17424\\n15681\\n26136\\n21780\\n17424\\n14520\\n13068\\n10890\\n2^\\n20908\\n17424\\nI39SQ\\n11616\\n10454\\n8712\\nbqtq\\n3\\n17424\\n14520\\n11616\\n9680\\n8712\\n7260\\n5808\\n4840\\n3^\\n14935\\n12446\\n9953\\n8297\\n7467\\n6223\\n4976\\n4148\\n3565\\n4\\n13068\\n10890\\n8712\\n7260\\n6534\\n5445\\n4356\\n3630\\n^ili\\n2722\\n4^\\n11616\\nq68o\\n7744\\n6453\\n5808\\n4840\\n3872\\n3226\\n2767\\n2420\\n2it;i\\n,S\\n10454\\n8712\\n6969\\n5808\\n5227\\n4356\\n34\u00c2\u00ab4\\n2904\\n2489\\n2178\\n1936\\n1742\\n5^\\n9504\\n7920\\n6336\\n5280\\n4752\\n3960\\n3168\\n2640\\n2263\\n1980\\n1760\\ni5\u00c2\u00bb4\\n1440\\n6\\n8712\\n7260\\n5808\\n4840\\n4356\\n3630\\n2904\\n2420\\n2074\\n1865\\nibi3\\n1452\\n1320\\n1210\\nYIELD OF A GOOD CROP OF FARM PRODUCTS\\nPER ACRE. (McKerrow.)\\nOats 50 bus.\\nCorn (shelled) 50\\nBarley 50\\nWheat (winter) 30\\nWheat (spring) 25\\nBeans 15\\nRye 25 bus.\\nHay 2 tons.\\nPotatoes 200 bus.\\nTurnips 500\\nMangels 800\\nSugar beets 500", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0095.jp2"}, "96": {"fulltext": "72 AGRICULTURE.\\nV. HORTICULTURE.\\nUSUAL DISTANCES FOR PLANTING VEGETABLES,\\n(Bailey.)\\nAsparagus Rows 3 to 4 ft. apart, i to 2 ft. apart in row.\\nBeans, bush. 2 to 3 ft. apart, i ft. apart in rows.\\npole. 3 to 4 ft. each way.\\nBeet, early In drills 12 to 18 in. apart.\\nlate 2 to 3 ft.\\nCabbage, early 16 X 28 in. to 18 X 30 in.\\nlate.. 2 X 3 ft. to 2^ X 3i ft.\\nCarrot In drills i to 2 ft. apart.\\nCauliflower. 2 X 2 ft. to 2 X 3 ft.\\nCelery Rows 3 to 4 ft. apart, 6 to 9 in. in row.\\nCorn, sweet 3 to 3^ ft. apart, 9 in. to 2 ft. in row.\\nCucumber 4 to 5 ft. each way.\\nEgg-plant 3 X 3 ft.\\nLettuce i X li or 2 ft.\\nMelon, Musk. 5 to 6 ft. each way.\\nWater.. 7 to 8 ft. each way.\\nOnion In drills from 14 to 20 in. apart.\\nParsnip 18 in. to 3 ft. apart.\\nPeas early kinds, usually in double row.* 6\\nto 9 in. apart late, in single rows, 2 to 3\\nft. apart.\\nPepper 15 to 18 in. X 2 to 2^ ft.\\nPotato ID to 18 in. X 2^ to 3 ft.\\nPumpkin 8 to lo ft. each way.\\nRadish In drills, 10 to 18 in. apart.\\nRhubarb 2 to 4 ft. X 4 ft-\\nSalsify In drills, i^ to 2 ft. apart.\\nSpinach 12 to 18 in. apart.\\nSquash 3 to 4 ft. X 4 ft-\\nSweet-potato. 2 ft. X 3 to 4 ft.\\nTomato 4 ft. X 4 to 5 ft.\\nTurnip In drills, i^ to 2i ft. apart.\\ni\\ni", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0096.jp2"}, "97": {"fulltext": "HORTICULTURE. 73\\nQUANTITY OF SEED OF VEGETABLES REQUIRED\\nTO SOW AN ACRE. (Bailev.)\\nAsparagus 4 or 5 lbs., or i oz. for 50 ft.\\nof drill.\\nBeans, dwarf, in drills i^ bushels.\\npole 10 to 12 quarts.\\nBeet, 5 to 6 lbs.\\nBuckwheat, i bushel.\\nCabbage, in beds to transplant, i lb.\\nCarrot, in drills 3 to 4 lbs.\\nCauliflower i oz. of seed for 1000 plants.\\nCelery i oz. of seed for 2000 plants.\\nCorn, in hills 8 to 10 quarts.\\nCucumber, in hills 2 lbs.\\nCress, water, in drills 2 to 3 lbs.\\nupland, in drills 2 to 3 lbs.\\nEgg-plant I oz. of seed for 1000 plants.\\nKale or sprouts 3 to 4 lbs.\\nLettuce i oz. of seed for 1000 plants.\\nMelon, musk, in hills 2 to 3 lbs.\\nwater, in hills 4 to 5 lbs.\\nMustard, broadcast bushel.\\nOnion, in drills 5 to 6 lbs.\\nseed for sets, in drills. 30 lbs.\\nsets, in drills 6 to 12 bushels.\\nParsnip, in drills 4 to 6 lbs.\\nPeas I to 2 bushels.\\nPotato (cut tubers) 7 bushels.\\nPumpkin, in hills 4 to 5 lbs.\\nRadish, in drills 8 to 10 lbs.\\nSage 8 to 10 lbs.\\nSalsify 8 to lolbs.\\nSpinach 10 to 12 lbs.\\nSquash, bush, in hills, 4 to 6 lbs.\\nrunning, in hills 3 to 4 lbs.\\nTomato, to transplant J lb.\\nTurnip, in drills i to 2 lbs.\\nbroadcast 3 to 4 lbs.\\nGrass (mixed lawn) 2 to 4 bushels.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0097.jp2"}, "98": {"fulltext": "74\\nAGEICULTURE.\\nDISTANCES APART FOR FRUIT TREES,\\nTime Required to Bear Fruit, and Longevity. (Bailey.)\\nUsual Distances.\\nTime Required to\\nBear.\\nAverage\\nProfitable\\nLongevity\\nunder high\\nCulture.\\nApples\\n30 to 40 ft. each way.\\nID ft. each way\\n3 yrs. Good crop in\\nabout 10 years\\ndwarf...\\n25-40 yrs.\\nBlackberry\\n4 X 7 to 6 X 8 ft\\nI yr. Good crop in\\n8-12 yrs.\\nCurrant\\nI yr. Good crop in\\n2-3 years\\n1 yr. Good crop in\\n2-3 years\\n2-3 yrs. Good crop\\n2-3 years later\\n2 yrs. Good crop in\\n4 years\\nGooseberry\\nOrange and I\\nlemon f\\nPeach\\n4x5 feet\\n20 years.\\n25 to 30 ft. each way.\\n16 to 20 ft. each way.\\n20 to 30 ft. each way.\\n20 to 25 ft. each way.\\n16 to 20 ft. each way.\\n20 years.\\n50 or more.\\n8-12 yr\\nPears\\n3 or 4 yrs. Fair crop\\nin 6-12 years\\nI to 3 yrs\\n3 yrs. Good crop in\\n5 to 6 years\\nI yr. Good crop in\\n2 or 3 years\\nI yr. Heaviest crop\\nusually in 2 years...\\nPersimmon\\nPlum\\n50-75 yrs.\\n25-40 yrs.\\nRaspberry\\n20-25 ys.\\n8-12 yrs.\\n3 years.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0098.jp2"}, "99": {"fulltext": "HORTICULTURE. 75\\nAVERAGE YIELDS PER ACRE OF VARIOUS\\nCROPS. (Bailey.)\\nApples A tree 20 to 30 years old may be expected\\nto yield from 25 to 40 bus. every alter-\\nnate year.\\nArtichoke 200 to 300 bus.\\nBeans, green or\\nsnap 75 to 120 bus.\\nBean, Lima 75 to 100 bus. of dry beans.\\nBeet 400 to 700 bus.\\nCarrots 400 to 700 bus.\\nCorn 50 to 7S bus., shelled.\\nCranberry 100 to 300 bus. 900 bus. have been reported.\\nCucumber About 150,000 fruits per acre.\\nCurrant 100 bus.\\nEgg-plant I or 2 large fruits to the plant for the large\\nsorts like Nev^r York purple, and from 3\\nto 8 fruits for the smaller varieties.\\nGooseberry 100 bus.\\nGrape 3 to 5 tons. Good raisin vineyards in\\nCalifornia, 15 years old, will produce\\nfrom 10 to 12 tons.\\nHorse-radish. 3 to 5 tons.\\nKohlrabi 500 to 1000 bus.\\nOnion, from seed 300 to 800 bus. 600 bus. is a large average\\nyield.\\nParsnip 500 to 800 bus.\\nPea, green, in pod 100 to 150 bus.\\nPeach In full bearing a peach-tree should produce\\nfrom 5 to 10 bus.\\nPear A tree 20 to 25 years old should give from\\n25 to 45 bus.\\nPepper 30,000 to 50,000 fruits.\\nPlum 5 to 8 bus. may be considered an average\\ncrop for an average tree.\\nPotato 100 to 300 bus.\\nQuince 200 to 400 bus.\\nRaspberry and\\nblackberry. 50 to 100 bus.\\nSalsify 200 to 300 bus.\\nSpinach 200 barrels.\\nStrawberry 75 to 250 or even 300 bus.\\nTomato 8 to 16 tons.\\nTurnip 600 to 1000 bus.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0099.jp2"}, "100": {"fulltext": "76\\nAGRICULTURE.\\nRELATION OF SPECIFIC GRAVITY,\\nDry Matter, and Starch Content of Potatoes.\\n(Wolff.)\\nSpec.\\nGrav.\\nDry\\nSub-\\nstance.\\nStarch\\nCon-\\ntent.\\nSpec.\\nGrav.\\nDry\\nSub-\\nstance.\\nStarch r.\\nCon-\\ntent.\\npec.\\nrav.\\nDry\\nSub-\\nstance.\\nStarch\\nCon-\\ntent.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\n1.080\\n19.7\\n13.9\\n1. 107\\n25-5\\n19.7 I\\n134\\n31-3\\n25-5\\n.081\\n19.9\\n14. 1\\n.108\\n25-7\\n19.9\\n135\\n31-5\\n25-7\\n.082\\n20.1\\nM-3\\n.109\\n25.9\\n20.1\\n136\\n31-7\\n25-9\\n.083\\n20.3\\n14-5\\nI. no\\n26.1\\n20.3\\n137\\n31-9\\n26.1\\n.084\\n20.5\\n14-7\\n.III\\n26.3\\n20.5\\n138\\n32.1\\n26.3\\n\u00e2\u0080\u00a2\u00c2\u00b0fl\\n20.7\\n14.9\\n.112\\n26.5\\n20.7\\n139\\n323\\n26.S\\n.086\\n20.9\\n15. 1\\n3\\n26.7\\n20.9 I\\n140\\n325\\n26.7\\n.087\\n21 2\\n15-4\\n.114\\n20.9\\n21. 1\\n141\\n32.8\\n27.0\\n.088\\n21.4\\n15-6\\n5\\n27.2\\n21.4\\n142\\n33-0\\n27.2\\n.089\\n21.6\\n15.8\\n.116\\n27.4\\n21.6\\n143\\n33-2\\n27.4\\n1.090\\n21.8\\n16.0\\n.117\\n27.6\\n21.8\\n144\\n33-4\\n27.6\\n.091\\n22.0\\n16.2\\n.118\\n27.8\\n22.0\\n145\\n33-6\\n27.8\\n.092\\n22.2\\n16.4\\n.119\\n28.0\\n22.2\\n146\\n33-8\\n28.0\\n\u00e2\u0080\u00a2093\\n22.4\\n16.6\\n1. 120\\n28.3\\n22.5\\n147\\n34-^\\n283\\n.094\\n22.7\\n16.9\\n.121\\n28.5\\n22.7\\n148\\n34.3\\n28.5\\n\u00e2\u0080\u00a2095\\n22.9\\n17. 1\\n.122\\n28.7\\n22.9\\n149\\n34-5\\n28.7\\n.096\\n23.1\\n17-3\\n.123\\n28.9\\n23.1 I\\n150\\n34-7\\n28.9\\n.097\\n233\\n175\\n.124\\n29.1\\n23-3\\n151\\n34-9\\n29.1\\n.098\\n23-5\\n17.7\\n\u00e2\u0080\u00a2125\\n29-3\\n23-5\\n152\\n351\\n29-3\\n.099\\n23-7\\n17.9\\n.126\\n29-5\\n23-7\\n153\\n35-4\\n29.6\\nl.IOO\\n24.0\\n18.2\\n.127\\n29.8\\n24.0\\n.154\\n35.6\\n29.8\\n.101\\n24.2\\n18.4\\n.128\\n30.0\\n24.2\\n155\\n35-8\\n30.0\\n.102\\n24.4\\n18.6\\n.129\\n30.2\\n24.4\\n156\\n36.0\\n30.2\\n.103\\n24.6\\n18.8\\n1. 130\\n30- 4\\n24.6\\n157\\n36.2\\n30.4\\n.104\\n24.8\\n19.0\\n\u00e2\u0080\u00a2131\\n30.6\\n24.8\\n158\\n36.4\\n30.6\\n.105\\n250\\n19.2\\n.132\\n30.8\\n25.0\\n159\\n36.6\\n30.8\\n.106\\n25.2\\n19.4\\n.133\\n31.0\\n25.2 I\\n160\\n36.9\\n31-1.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0100.jp2"}, "101": {"fulltext": "HORTICULTUKE.\\nSPECIFIC GRAVITY, SUGAR CONTENT, AND\\nBOILING-POINT OF MAPLE SUGAR.\\n(Cooke and Hills.)\\n1\\n1\\n2\\nrA\\nll\\ni\\nV\\n3\\n1\u00c2\u00b0\\nu\\nS\\na c 3\\nSacu\\n^z2\\nsi\\nrt o\\na\\n.0\\nQ\\n(/2\\nQ\\nH\\nPi\\n25\\n1.205\\n44.9\\n41\\n215-0\u00c2\u00b0 F.\\nlo.olbs.\\n68\\n26\\n1. 215\\n46.8\\n43\\n215.1\\n10. 1\\n72\\n27\\n1.226\\n48.7\\n45\\n215-3\\n10.2\\n75\\n28\\n1,236\\n50-5\\n47\\n215.6\\n10.3\\n78\\n29\\n1.246\\n52.4\\n49\\n215-9\\n10.4\\n82\\n30\\n1-257\\n54-3\\n51\\n216.2\\n10.5\\n85\\n31\\n1.268\\n56.2\\n53\\n216.6\\n10.6\\n88\\n32\\n1.279\\n5S.1\\n54\\n217.0\\n10.7\\n90\\n33\\n1.290\\n60.0\\n56\\n217.4\\n10.7\\n93\\n34\\n1.302\\n62.0\\n58\\n218. 1\\n10.8\\n97\\n35\\n1-313\\n63-9\\n60\\n218.6\\n10. q\\n100\\n36\\n1-325\\n65-8\\n62\\n219-5\\nII.\\n103\\n37\\n1-337\\n67.8\\n64\\n220.3\\nII. I\\n107\\n38\\n1-350\\n69.8\\n66\\n221.2\\nII. 2\\nno\\n39\\n1.362\\n71.8\\n68\\n222.0\\nII-3\\n3\\n40\\n1-374\\n73-7\\n70\\n223.2\\nII. 4\\n117\\n41\\n1-387\\n75-7\\n72\\n224.5\\nII. 6\\n120\\n42\\n1.400\\n77-7\\n74\\n326.0\\n11.7\\n123\\n43\\nX.4X5\\n79.8\\n75\\n227.8\\nII. 8\\n125\\n44\\n1.428\\n81.8\\n77\\n229.7\\nII. 9\\n128\\n45\\n1.442\\n83-9\\n79\\n231-8\\n12.0\\n132\\n46\\n1-457\\n86.0\\n81\\n234.0\\n12. 1\\n135\\n47\\n1-471\\n88.1\\n83\\n236.3\\n12-3\\n138\\n48\\n1.486\\n90.2\\n85\\n238.7\\n12.4\\n142\\nThe per cents of sugar given are calculated for a fairly\\ngood syrup. The relative values in the last column are\\nbased on these per cents, but will be nearly the same for\\nall except the poorest of syrups. The relative value is\\nmade use of as follows: A weight of 11 pounds per gallon,\\nand 35\u00c2\u00b0 Baume is taken as the standard; dividing the\\nweight of the syrup by 11 gives the number of standard\\ngallons; multiplying the price that is to be paid for 11-\\npound syrup by the relative value figure, and dividing by\\n100, gives the price to be paid per standard gallon.\\nExample If 75 cents a gallon is to be paid for ii-pound", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0101.jp2"}, "102": {"fulltext": "78\\nAGRICULTURE.\\nsyrup, how much should be paid for 67]\\ntesting 31\u00c2\u00b0 by the Baume hydrometer?\\n671 -J- II 61 standard gallons.\\n75 X 88 100 66 cents per gallon.\\n61 X 66 $41.26, price to be paid.\\npounds of syrup\\nWEIGHT OF SUGAR OBTAINED FROM 100 LBS.\\nOF MAPLE SYRUP\\nWeighing 11 lbs. to the Gallon, -when Sugared Off at\\nDifferent Temperatures. (Cooke and Huls.)\\nbe.\\n1\\nis\\nXI\\nh\\nJ5\\nU D\\nv: 3\\n3\\nu 3\\nu^ 3\\nac/5j\u00e2\u0080\u009e-\\n.t/5\\n(Din\\nf,^\\n(Lien\\ni oO\\nH\\n^0\\nbfi o\\nF\\n^0\\no\\nE\\n1\u00c2\u00b0\\nFahr.\\nLbs.\\nLbs.\\nLbs.\\nFahr.\\nLbs.\\nLbs.\\nLbs.\\n232\\n82.7\\n82.0\\n83.3\\n238\\n79-5\\n78.5\\n80.7\\n233\\n81.9\\n80.5\\n82.8\\n239\\n79.2\\n78.4\\n80.3\\n234\\n81.2\\n80,0\\n81.9\\n240\\n78.7\\n78. 2\\n79 7\\n235\\n80.8\\n79-5\\n81.6\\n241\\n78.5\\n77-9\\n79.3\\n236\\n80.5\\n79-5\\nSi. I\\n242\\n78.1\\n77-4\\n78.9\\n237\\n80.0\\n79.0\\n80.9", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0102.jp2"}, "103": {"fulltext": "HORTICULTURE.\\n79\\nTEMPERATURES TO AVHICH PERISHABLE\\nGOODS MAY BE SUBJECTED WITHOUT IN-\\nJURY. (U. S. Depaktiment of Agriculture.)\\nName of Article.\\nApples, in bbls\\nloose\\nApricots, baskets\\nAsparagus\\nBananas\\nBeans, snap\\nBeets\\nCabbage, early or late\\nCantaloupes\\nCauliflower.\\nCelery\\nCheese.\\nCranberries\\nCucumbers\\nEggs, bbrd or crated\\nFish\\nFlowers\\nGrapes\\nKale\\nLeek\\nLemons\\nLettuce\\nMandarins\\nMilk\\nOlives, in bulk\\nglass\\nOnions, boxes\\nOnions\\nOranges\\nParsley\\nParsnips\\nPeaches,fresh,b skets\\nPeas\\nPineapples\\nPlums\\nPotatoes, Irish\\nsweet\\nRadishes\\nRice\\nShrubs, roses, or trees\\nSpinach\\nStrawberries\\nTangerines\\nThyme\\nTomatoes, fresh\\nTurnips, late\\nWatermelons\\nLowest C\\nutside\\nTemperature.\\ng\\n\u00e2\u0080\u00a21\\n1^\\nII\\n2\\nli l\\nHf\\nRemarks.\\n55\\n1^\\nm\\nCoPh\\nll\\nop.\\n\u00c2\u00b0F.\\nop\\nop\\n20\\n10\\n-10\\n75\\nCovered with straw.\\n28\\n15\\nID\\n75\\nPacked in straw.\\n^\u00e2\u0096\u00a0i\\n24\\nID\\n70\\n28\\n22\\n70\\nIn boxes covered with mo9\u00c2\u00bb.\\n5\u00c2\u00b0\\n32\\nQo\\nBulk or boxes with straw.\\n32\\n26\\n6^\\nIn barrels or crates.\\n26\\n20\\n70\\nIn crates.\\n2S\\n20\\nzero\\n75\\nBarrels or crates\\n^2\\n25\\n10\\n80\\n22\\n15\\n70\\nIn barrels with straw.\\n10\\nzero\\n65\\nPacked in crates.\\n30\\n25\\n10\\n75\\n28\\n20\\nzero\\n32\\n20\\n6s\\nIn boxes with moss.\\n30\\n20\\nzero\\n80\\nID\\nzero\\n65\\nIn barrels always iced.\\n35\\n20\\n10\\nPackeci in moss.\\n34\\n20\\nzero\\nPacked in cork.\\ni-^\\nzero\\n6%\\nPacked in boxes or crates.\\n28\\n20\\n6s\\nPacked in boxes.\\n32\\n20\\n10\\n75\\nIn boxes or crates.\\n26\\n15\\n70\\nIn boxes or crates.\\n32\\n20\\nzero\\n75\\nIn boxes.\\n32\\n28\\nzero\\n75\\n28\\n25\\nzero\\nIn barrels.\\n2=;\\n20\\nzero\\n20\\n15\\nzero\\n20\\nID\\n80\\nIn barrels, boxes, or crates.\\n28\\n20\\nzero\\n80\\nBaskets. boxes, bbls., or crates.\\n32\\n20\\n75\\nIn baskets.\\n32\\n20\\n70\\nIn baskets or barrels.\\n32\\n20\\n10\\n80\\n32\\n20\\n80\\nIn baskets or barrels.\\n32\\n25\\nzero\\n75\\nIn barrels, crates, or in bulk.\\n35\\n32\\nzero\\n75\\nIn boxes with paper.\\n35\\n25\\n10\\n80\\nIn barrels or baskets.\\n35\\n28\\n10\\n80\\nIn barrels or baskets.\\n20\\n15\\n65\\nIn baskets.\\n20\\nID\\nQO\\nIn baskets or sacks.\\n35\\n10\\nID\\nIn canvas or sacking.\\n15\\n75\\nIn barrels or crates.\\n33\\n25\\n-10\\n6s\\n25\\n15\\nzero\\n70\\nIn boxes.\\n20\\n10\\nQO\\nIn small baskets.\\n33\\n28\\n10\\nqo\\nIS\\nzero\\n7S\\nIn barreN.\\n20\\n10\\n85\\n/n barrels and in bulk.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0103.jp2"}, "104": {"fulltext": "80\\nAGRICULTURE.\\nTEMPERATURES INJURIOUS TO PLANTS.\\n(U. S. Dept. of Agriculture.)\\nThe following table shows the temperatures at which the\\nplants mentioned are liable to receive injury from frost.\\nThe temperatures are, as nearly as possible, those of the\\nair in contact with the plant itself.\\nPlant or Fruit.\\nAlmonds\\nApples\\nApricots\\nAsparagus\\nBananas\\nBarley\\nBeans\\nBeets\\nCabbage\\nCantaloupes\\nCauliflower\\nCelery\\nCucumbers\\nCymlings or squash,\\nFlowers\\nGrapes\\nGrape-fruit\\nLemons\\nLettuce\\nMandarins\\nOats\\nOkra,\\nOlives\\nOnions\\nOranges\\nParsnips\\nPeaches\\nPears\\nPeas\\nPlums\\nPotatoes: Irish\\nSweet\\nPrunes\\nRadishes\\nShrubs, trees, or roses.\\nSpinach\\nStrawberries\\nTangerines\\nTomatoes\\nTurnips\\nWatermelons\\nWheat\\nWalnuts, English\\nIn Bud.\\n26-30\\nIn\\nBlossom.\\n28-32\\nIn Setting\\nFruit.\\nAt Other\\nTimes.\\n25\\n15-27\\n30-31\\n20-27\\n28\\n32\\n30\\n30\\n28\\n28\\n28\\nji8*\\n/24\u00c2\u00a7\\n20\\n(26*\\n27\\n29\\n28\\n25\\n29\\n31\\n31\\n29\\n25\\n30-26\\n21\\n30\\n28\\n31\\n26\\n28--JI\\nDepends on variety, t Injured at 2 higher if continued 4-6 houis.\\nRipe. Green.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0104.jp2"}, "105": {"fulltext": "HOKTICULTUKE.\\n81\\nBEST TEMPERATURES FOR PRESERVING\\nHORTICULTURAL PRODUCTS.\\n(Favii.le and Hall.)\\nProduct.\\nTemperature,\\nDegrees.\\nPackage.\\nTime.\\nApples, summer\\nApples, winter\\nPears\\n38 to 42\\n32 to 35\\n33 10 38\\n36 to 38\\n38 to 40\\n38 to 40\\n40\\n40\\n40\\n40\\n40\\n40\\n38 to 42\\n38 to 40\\n35\\n34 to 38\\n34 to 40\\n36 to 40\\n34\\nBarrels or boxes.\\nCrates.\\nIn sawdust, in boxes.\\nCrates.\\nQuart boxes.\\nCrates.\\nBoxes.\\n2 to 4 months.\\n5 to 8 months.\\n2 to 4 months.\\n2 to 4 weeks.\\n6 to 8 weeks.\\n2 to 4 weeks.\\nI to 3 weeks.\\n8 to 12 weeks.\\n8 to 12 weeks.\\nGrapes\\nPlums\\nBerries and cherries..\\nBananas\\nLemons, oranges\\nKiers raisins.\\nWatermelons\\n3 to 6 weeks.\\n2 to 3 weeks.\\n2 to 4 weeks.\\n1 to 3 weeks.\\nCrates.\\nBoxes.\\nBarrels.\\nBoxes.\\nCelery\\nOnions\\nAsparagus, cabbage..\\nTHE PRESERVATION OF SOFT FRUITS FOR\\nEXHIBITION PURPOSES.\\n(Department of Agriculture, Ottawa, Canada.)\\nTo preservestrawberries, raspberries, and other soft fruits,\\nthe following mixtures are recommended. The alcohol is\\nnot necessary except where the bottles will be exposed to\\nfrost. The chemicals mentioned in the list may be obtained\\nat any drugstore.\\nGeneral Directions. Select the finest specimens of the\\nfruit both as to form and size. Handle them carefully to\\navoid all bruising, and place them in bottles, arranging the\\nspecimens so as to show them to the best advantage. Fill\\neach bottle to the neck with fruit, then pour on the fluid\\nrecommended, filling the bottles to within half an inch of\\nthe stopper so as to entirely cover the fruit. Then place\\nthe stopper in the bottle and run a little beeswax or paraf-\\nfin over the joint to make it air-tight. Tie the stopper\\ndown with a piece of strong cotton and attach to each bottle", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0105.jp2"}, "106": {"fulltext": "82 AGRICULTURE,\\na label containing the following particulars Name of the\\nvariety of fruit, name and address of the grower. Write\\nalso in each case in one corner of the label the letter sug-\\ngested to indicate the fluid which has been used. Wrap the\\nbottles in paper to exclude the light, and preserve in a cellar\\nor other cool place until required for shipment. Strawber-\\nries and raspberies should be cut from the plants or bushes\\nwith a pair of scissors, leaving a short piece of stem at-\\ntached to each.\\nFluid no. i. Formalin (formaldehyde), one pound (i6\\noz.) water, 44 pounds alcohol, 5 pints. Allow the mix-\\nture to stand, and should there be any sediment, pour oft\\nthe clear liquid and filter the remainder through filtering-\\npaper. This two-per-cent. solution of formalin has been\\nfound very useful for preserving strawberries so as to give\\nthem a natural appearance.\\nIn each case where this fluid is used, mark F on one\\ncorner of the label.\\nFluid No. 2, A solution of boric acid in the proportion\\nof two per cent. Dissolve one pound of boric (boracic) acid\\nin 45 pounds of water, agitate until dissolved, then add 5\\npints of alcohol. If the fluid is not clear, allow it to stand\\nand settle, when the clear upper portion may be poured off\\nand the remainder filtered.\\nIn each case where this fluid is used, mark B on one\\ncorner of the label.\\nFluid No, 3, A solution of zinc chlorid in the propor-\\ntion of three per cent. Dissolve one-half pound of zinc\\nchlorid in 15 pounds of water, agitate until dissolved, then\\nadd if pints of alcohol. Allow the mixture to stand until\\nsettled, then pour off the clear fluid and filter the remainder.\\nIn each case where this fluid is used, mark Z on one\\ncorner of the label.\\nFluid No. 4. Sulfurous acid, i pint water, 8 pints\\nalcohol, I pint. Allow the mixture to stand, and should\\nthere be any sediment, pour off the clear liquid and filter\\nthe remainder.\\nIn each case where this fluid is used, mark S on the\\ncorner of the label.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0106.jp2"}, "107": {"fulltext": "HORTICULTURE. 83\\nList of Fruits with the Names of Preservatives to be Used in\\nEach Case.\\n(Where two fluids are named either may be used, but the\\nfirst named is preferred.)\\nStrawberries. Solution No. i, formalin.\\nRaspberries, Red. No. 2, boric acid No. i, formalin.\\nRaspberries, White. No. 4, sulfurous acid No. 3, zinc\\nchlorid.\\nRaspberries, Black. No. 2, boric acid.\\nBlackberries. No. 2, boric acid No. i, formalin.\\nCherries, Red and Black. No. i, formalin No. 2, boric\\nacid.\\nCherries, White. No. 4, sulfurous acid.\\nCurrants, Red. No. i, formalin No. 2, boric acid.\\nCurrants, White. No. 4, sulfurous acid No. 3, zinc\\nchlorid.\\nCurrants, Black. No. 2, boric acid.\\nGooseberries. No. i, formalin No. 2, boric acid.\\nApples, Green and Russet. No. 3, zinc chlorid.\\nApples, more or less Red. No. 2, boric acid.\\nApples, White and Yellow. No. 4, sulfurous acid.\\nPears, Russet. No. 3, zinc chlorid.\\nPears, Green or Yellow.\u00e2\u0080\u0094 No. 4, sulfurous acid.\\nPlums, dark-colored varieties. No. i, formalin No. 2,\\nboric acid.\\nPlums, Green or Yellow. No. 4, sulfurous acid.\\nPeaches, Apricots, Nectarines, or Quinces. No. 4, sulfur-\\nous acid No. 3, zinc chlorid.\\nGrapes, Red or Black. No. i, formalin No. 2, boric\\nacid.\\nGrapes, Green or Yellow. No. 4, sulfurous acid.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0107.jp2"}, "108": {"fulltext": "84 AGRICULTURE.\\nVI. SEEDS.\\nSEED-TESTING FOR THE FARMER.\\nBy the late Gilbert H. Hicks, of U. S. Department of Agriculture.*\\nNot less important than good soil and suitable cultivation\\nis seed of the best obtainable quality. In no feature of\\nfarm practice is niggardly economy or lack of proper atten-\\ntion more productive of disappointment and loss than in\\nthe failure to provide proper seed for sowing. The market\\ngardener is fully alive to this fact, and makes the purchase\\nof desirable seed his foremost care. He wants not only\\nseed which will grow, but also that which will produce an\\neven stand and yield a large crop of the very best vegetables.\\nThe matter of paying a few cents or even a dollar extra\\nper pound is to him of no significance, since he knows by\\nlong experience that the increased value of his crop will\\nfar outweigh the extra cost of the seed.\\nWith many farmers this care in the selection of seed is\\noften lacking. Frequently the land is all tilled and ready\\nfor sowing before the seed is bought. It is then too late\\nto give it a careful preliminary test, even if the owner de-\\nsired to do so. This results very often in a poor stand,\\nperhaps in a failure of the crop, or in the scattering of\\nhordes of weeds all over the farm, which usurp the place\\nof the cultivated plants, and cost infinite trouble in their\\neradication. This is especially noticeable in the case of\\nthe clovers, grasses, and other forage plants. No matter\\nhow poor the seed turns out to be, after once sown it is too\\nlate to secure any redress from the seedsman. Besides,\\nthere are very few places in this country where one can\\nget seed tested in order that its real value may be ascer-\\ntained before sowing. It becomes, then, a matter of great\\nimportance to the farmer to provide himself with some\\nsimple but efficient means for testing his seed before it is\\nsown.\\nAll seed which is to be used for spring sowing should be\\nprocured whenever possible in the previous fall or winter.\\nRevised by A. J. Pieters, in Charge of Pure Seed Investigations, U. S.\\nDepartment of Agriculture,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0108.jp2"}, "109": {"fulltext": "SEEDS. 85\\nThe long winter months will give ample opportunity for\\nclose examination of the seed, and if any of it be found of\\ninferior quality, as will not infrequently prove to be the case,\\nthere will be plenty of time to replace it with a desirable\\narticle. In all cases seed should be bought of the most re-\\nliable seedsmen. In many instances it will pay to get seed\\nfrom the large dealers, as they have first-class opportu-\\nnities for handling the very best seed in the country. The\\nextra cost for carriage will be a small item compared with\\nthe chance for obtaining good seed.\\nNo matter from what source the seed is obtained, nor\\nhow reliable the dealer, every farmer should test each lot\\nof seed he expects to plant. Besides learning its quality,\\nhe will often obtain valuable information concerning the\\ndepth, temperature, and amount of moisture needed, etc.\\nFurthermore, if the seed fails to come up well, the planter\\nwill have some intelligent data for ascertaining the reason,\\nand will not be obliged to depend entirely upon the state-\\nment of seed catalogues, which convey the impression that\\nfailure to germinate is more likely to be the fault of the\\noutdoor conditions than of the seed itself.\\nGood seed is marked by three characteristics purity\\nor freedom from foreign matter, whether seeds of weeds\\nor other plants vitality\u00e2\u0080\u0094 ox capacity for sprouting under\\nfavorable conditions and genuineness or trueness to\\nname. If any of these qualities be lacking, the seed is un-\\nworthy of general trial.\\nPurity. Most vegetable seeds, especially if grown in\\nAmerica, are quite free from admixture. Seed of the cab-\\nbage family, however, if grown abroad, and sometimes\\nthat of American origin, may contain a mixture of wild\\nmustard or similar seed, often so near like the good seed\\nas to be almost indistinguishable from it.\\nClover and grass seed is very likely to contain more or\\nless seed of noxious weeds or inferior grasses hence a\\ncareful purity test is necessary in such cases. Hairy vetch\\nand other leguminous forage seeds, excepting the clovers,\\ngenerally come from Europe and are frequently impure.\\nOften it will require considerable care to detect impurities", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0109.jp2"}, "110": {"fulltext": "86 AGRICTJLTUKE.\\nin the seeds of forage plants, and in case of any doubt\\nsamples of such seed should be sent to the nearest experi-\\nment station or to the Department of Agriculture for ex-\\namination.\\nPurity tests are usually made by weighing out a few\\nounces of seed which has been well stirred up so as to\\nmake the sample uniform. This seed is placed upon a\\npane of glass under which is a piece of light-colored paper,\\nand the sample is carefully gone over seed by seed with a\\nsmall forceps until all the impurities are separated out.\\nAfter again weighing, the percentage of impurity is easily\\nobtained. If the impurity consists of chaff or dirt, the loss\\nwill consist only in paying for something which will not\\ngrow. This will render necessary the sowing of more than\\nthe usual amount of seed to the acre. If weed seeds are\\npresent, there will be greater or less loss according to the\\ncharacter of the weeds. Such seeds as Canada thistle,\\ndodder. Russian thistle, chess, wild mustard, cockle, plan-\\ntain, black medic, daisy, penny-cress, wild carrot, wild\\noats, and a few others, are serious pests. Every farmer\\nshould be able to recognize these weed seeds, and avoid all\\nseed which contains any of them even in small amounts.\\nHe should also be familiar with the ordinary grass seeds of\\ntrade, such as June grass, orchard grass, the common fes-\\ncues, red top, tall meadow oat grass, etc. Grass-seed\\nmixtures almost invariably contain a large proportion of\\nseed of inferior, if not worthless, species, dirt, and chaff,\\nand should be avoided. It is much better to find out what\\ngrasses are adapted to one s fields or pastures and to buy\\nsuch seed separately, mixing it at home.\\nIf scales are not at hand, the amount of pure seed in a\\ngiven sample can be approximately learned by placing the\\npure seed in a small bottle with the impurities in another\\nbottle of similar shape and size. The names of the foreign\\nseeds may be learned from some botanist or experiment\\nstation.*\\nThe following statida^-ds of purity are adopted by the U. S. Depart-\\nment of Agriculture\\nAsparagus, beans, buckwheat, cabbage, cauliflower, celery.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0110.jp2"}, "111": {"fulltext": "SEEDS. 87\\nAfter determining the per cent of pure seed in a sample,\\nthe gcrminative ability should be ascertained. This is even\\nmore important. One can judge fairly well of the purity\\nof seed by a casual inspection, but no one can tell by its\\nlooks whether a seed is capable of sprouting or not. Con-\\nsidering the great amount of labor and expense involved,\\nit is surprising that so few farmers test their vegetable and\\nfield seeds before they are sown.\\nEven fresh seed is sometimes incapable of germination\\nthrough improper care in harvesting or cleaning. Nor\\ncan fresh seed be told by its appearance with certainty.\\nAdd to this the fact that old seed is frequently offered for\\nsale, and there is no lack of reason for testing the sprout-\\ning capacity of the seed one intends to sow.\\nIf the heat and moisture are properly controlled, seed-\\ntesting will be found a very simple matter. Seventy to\\neighty degrees Fahrenheit must be maintained during the\\nday, with a fall of not more than twenty degrees at night,\\nand the seed must be kept constantly damp, but not wet.\\nA good plan is to plant a hundred seeds of average quality\\nthat is, an average number of large, small, plump, and\\nshrivelled ones, etc. in moist soil in a box or in a small\\nflower-pot which is set inside of a large pot also containing\\nsoil. Water as needed is added from time to time in the\\nlarger pot and the whole is kept covered so as to prevent\\nevaporation and sudden cooling. When the seeds begin\\nto come up, the pots should be exposed to the light. After\\nabout two weeks for most seeds the seedlings are counted\\nand the percentage of sprouts ascertained. If the soil has\\nbeen previously heated to kill all weed seeds, and proper\\nprecautions have been taken, such a test will give a good\\nindication of the value of the seed. To make sure, a dupli-\\ncollards, Indian corn, cow pea, cucumber, eggplant, lettuce,\\nmelon, millet (common and pearl), oats, okra, onion, peas,\\npumpkin, radish, rutabaga, salsify, squash, tomato, turnip,\\nvetch (hairy) 99 per cent.\\nAlfalfa, beets, crimson clover, red clover, cotton, Kafir corn,\\nparsley 98\\nParsnip 97\\nHungarian brome grass, carrot, white clover, alsike clover. .95\\nJune grass, poa compressa 90", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0111.jp2"}, "112": {"fulltext": "88 AGRICULTURE.\\ncate lot of one hundred seeds should be tested at the same\\ntime under the same conditions and the results compared.\\nIf the variation exceeds ten per cent, the tests should be\\nrepeated until the source of error is discovered. Grasses\\nand very fine seed will require more care than other kinds.\\nSuch seed should be barely covered with soil, while in all\\ncases too deep planting must be avoided. In testing grass\\nseeds, except timothy, care must be taken that the heavier\\nchaff, which looks like good seed, but does not contain a\\ngrain, is not counted with the good seed. Every seed\\nshould be gently pressed with the finger-nail or with a\\nsmall penknife to determine whether or not it contains a\\ngrain. The chaff should count as impurity, but should not\\nbe tested for germination. Some hard-coated seeds may\\nbe soaked a few hours in warm water, but as a usual thing\\nit is better not to do so.\\nSeeds of clovers and most vegetables can be easily ger-\\nminated between two folds of damp flannel cloth placed be-\\ntween two plates. Such tests permit frequent inspection\\nof the seed, which should be thrown away as fast as it\\ngerminates, count being kept of the same. Damp blotters,\\nporous dishes, and various kinds of especially prepared\\ngerminating apparatus are sometimes used in seed-testing.\\nThe amount of moisture to be given varies greatly with\\nthe variety of seed and can be best learned by experience.\\nIn general, quick-sprouting seeds, like clover, cabbage,\\nradish, etc., will stand more moisture than those varieties\\nwhich sprout more slowly.\\nTo make sure of the vitality of seed it is better to test it\\nin the soil, as previously suggested, and also by the cloth\\nor plate method. Soil tests should be continued a few days\\nlonger than those made between cloth or blotters. There\\nis considerable difference of opinion as to the standards of\\ngermination to which first-class seed should attain. Those\\nin use at present by the U. S. Department of Agriculture\\nare given in the first table on page 89. While first-class\\nseeds should reach the standards referred to, it may be said\\nthat seed which falls as much as ten per cent below them\\nneed not be rejected as bad.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0112.jp2"}, "113": {"fulltext": "SEEDS.\\n89\\nTABLE OF GERMINATION STANDARDS.\\n(U. S. Dept. of. Agriculture.)\\nSeed.\\nSeed.\\n90\\n80\\n94\\n92\\n50\\n75\\n75\\n80\\n50\\n80\\n80\\n50\\n90\\n90\\n90\\n85\\n90\\n90\\n90\\n90\\n90\\n95\\n90\\nSeed.\\nAsparagus\\nBeans, bush\\nlima\\n85\\n95\\n95\\n^50\\ntl\\n95\\n95\\n95\\nll\\nP\\n85\\nTo\\n90\\n95\\n80\\n95\\n90\\n90\\n90\\n90\\nCucumber\\nEgg-plant\\nOkra\\n75\\n75\\n98\\n85\\n90\\n95\\nil\\n90\\n89\\n90\\n90\\n90\\n88\\nOnion\\nBeet\\nGherkin\\nGrasses:\\nCanada blue\\nFowl meadow.\\nJohnson\\nHungarian brome\\nKentucky blue.\\nMeadow fescue\\nOrchard\\nTexas blue\\nTimothy\\nKafir corn\\nKohl-rabi\\nParsnip\\nPeas\\nBorecole\\nPepper\\nBrussels sprouts.\\nBuckwheat\\nCabbage\\nRadish\\nRape\\nRhubarb\\nRutabaga\\nSalsify\\nSorghum\\nSpinach\\nCarrot\\nCauliflower\\nCeleriac\\nCelery\\nChicory\\nClover, alfalfa\\nSpurry\\nred\\nLeek\\nSunflower\\nTobacco\\nscarlet\\nLettuce\\nLupin, yellow\\nMelon\\nMillet, common\\npearl\\nMustard\\nOats\\n90\\n95\\n90\\n95\\nCollards\\nTurnip\\nVetch, hairy\\nWheat\\nCotton\\nCress\\nNUMBER, WEIGHT, COST OF GRASS SEEDS, AND\\nAMOUNT TO SOW PER ACRE.\\n(Yearbook U. S. Dept. of Agriculture.)\\n[Columns i, 2, 3, and 4 are compiled from The Best Forage Plants, by\\nStebler and Schroeter. The figures in column 5 are obtained by multi-\\nplying the amount of standard quality of seed required (col. 2) by the retail\\nprice quoted in N. Y. catalogues. The weight of 10,000,000 grains (col. 6)\\nis obtained by dividing this quantity by the number of seeds in one pound\\n(col. I).]\\n(i)\\n(2)\\nL\\n(4)\\n(5)\\n(6)\\nja-o\\nf- w.\\nr! 45\\nName.\\nount to S\\ner Acre i\\nStanda\\nQuality.\\nAmount to S\\nper Acre i\\nlbs of Pure G\\nminating Se\\nu\\nw\\n15^\\n^03\\n^^0\\nI\\nRedtop (Agrostis alba)\\n603,000\\n9-7\\n7.00\\n8-32\\n|i.4S\\n16.58\\n2\\nReed canary grass (Pha-\\nlaris arundinacea)\\n660,000\\n21.0\\n12.00\\n44-48\\n7-35\\niS ^S\\n3\\nSmooth -stalked meadow\\ngrass (Poa pratensis)\\n2,400,000\\n17-5\\n8.40\\n12-20\\n2.10\\n4.17\\n4\\nRough -stalked meadow\\ngrass (Poa trivialis)\\n3,000,000\\n19-5\\n8.75\\n11-17\\n4.88\\n3-33", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0113.jp2"}, "114": {"fulltext": "00\\nAGRICULTURE.\\nNUMBER, AV EIGHT, COST OF GRASS SEEDS, AnB\\nA3IOUNT TO SOW PER ACl^^!,\u00e2\u0080\u0094 Continued.\\nName.\\nSheep s fescue (Festuca\\novina)\\nVarious-leaved fescue (Fes-\\ntuca heterophylla)\\nCreeping fescue (Festuca\\nrubra)\\nAwnless brome grass (Bro-\\nmus inermis)\\nPerennial rye grass(Lolium\\nperenne)\\nItalian rye grass (Lolium\\nitalicum)\\nOrchard grass (Dactylis\\nglomerata).\\nMeadow fescue (Festuca\\npratensis)\\nMeadow oat grass (Arrhe\\nnatherum avenaceum).\\nYellow oat grass (Trisetum\\nflavescens)\\nVelvet grass (Holcus lana\\ntus)\\nTimothy(Phleum pratense)\\nMeadow foxtail (Alopecu\\nrus pratensis)\\nVernal grass (Anthoxan\\nthum odoratum)\\nCrested dog s tail (Cynosu.\\nrus cristatus)\\nAlsike clover (Trifolium\\nhybrid um)\\nSainfoin (Onobrychis sa\\ntiva)\\nRed clover (Trifolium pra-\\ntense)\\nWhite clover (Trifolium\\nrepens)\\nCommon kidney vetch (An\\nthyllus vulneraria)\\nAlfalfa, or lucern (Medi-\\ncago sativa)\\nTrefoil (Medicago lupulina)\\nBird s-foot trefoil Lotus\\ncorniculatus)\\nOfficinal goat s rue (Galega\\nofficinalis)\\n(i)\\n1) u) j;\\n680,000\\n400,000\\n600,000\\n137,000\\n336,800\\n285,000\\n579,500\\n318,200\\n159,000\\n2,045,000\\n1,304,000\\n1,170,500\\n907,000\\n924,000\\n1,127,000\\n707,000\\n22,500\\n279,000\\n740,000\\n154,000\\n209,500\\n328,000\\n375,000\\n62,000\\n(3)\\nC/3.S rt\\n2 P c\\ni t Jo\\n28.0\\n33-5\\n42-5\\n44.0\\nS5-0\\n48.5\\n35-0\\n52.0\\n70.0\\n29.0\\n22.0\\n16.0\\n23.0\\n30.0\\n25.0\\n12.3\\n78.0*\\n18.0\\n10.5\\n17-5\\n25.0\\n18.0\\nII. o\\n22.0\\n(3)\\n(4)\\n(5)\\n(6)\\nAmount to Sow\\nper Acre in lbs\\nof Pure Ger-\\nminating Seed.\\nu\\nbis:\\n^ol\\n|\u00c2\u00a30\\n12.60\\n10-15\\n$4.20\\n14-85\\n1950\\n8.38\\n25.00\\n13.00\\n10-15\\n8.50\\n16.67\\n35 -60\\n10-14\\n8.80\\n72.99\\n38.50\\n18-30\\n4.95\\n29.70\\n32.40\\n12-24\\n3.56\\n35- 10\\n12-16\\n5.60\\n17.25\\n12-26\\n7.80\\n31.42\\n34-3\u00c2\u00b0\\n10\\n12.60\\n62.89\\n4.64\\n5-5\\n24-65\\n4.89\\n8.80\\n14.00\\n6.5\\n48\\n4.40\\n1.50\\n7.66\\n8.54\\n6.21\\n6\\n6.21\\n11.02\\n7.80\\n15.00\\n10.82\\n13-50\\n20-32\\n7.50\\n8.87\\n9.00\\n94-100\\n1.60\\n14.14\\n60.84*\\n40\\n6.25\\n444.44\\n15.84\\n64\\n2.50\\n35.84\\n7-50\\n63\\n2.94\\n13.51\\n15.00\\n60-64\\n4.58\\n67-15\\n22.00\\n14.75\\n61-63\\n64-66\\n3-25\\n2.16\\n48.56\\n30.48\\n4.67\\n60\\n4.40\\n26.66\\n6.90\\n4.14\\n161.29\\nUnshelled.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0114.jp2"}, "115": {"fulltext": "SEEDS. 91\\nNOTES ON ADAPTABILITY AND USES OP PRE-\\nCEDING GRASSES AND CLOVERS.\\nNo. I. Requires moist climate or damp soil. Best propa-\\ngated by transplanting small turf cuttings in autumn.\\nValuable for late pasturage or lawns in the New England\\nand Middle States. Use 5-10 per cent in mixtures.\\nNo. 2. Adapted to stiff, wet lands and flooded fields.\\nRequires moisture. Valuable hay when cut young, and\\nwell suited for binding loose banks near running water or\\nfor forming a firm sod on marshy ground.\\nNo. 3. Grows best on strongly calcareous soils. Well\\nadapted for pasture, and makes a good bottom grass for\\nmeadows. An excellent lawn grass.\\nNo. 4. Should be sown only on moist, fertile, and shel-\\ntered soils in mixtures.\\nNo. 5. Light, dry soils, especially those which are poor,\\nshallow, and silicious. Valuable bottom grass and for sheep\\npastures. Sown only in mixtures.\\nNo. 6. Best on moist, low lands containing humus and\\nsandy loams. Withstands drought; useful in pasture; un-\\nimportant for hay. Alone it makes no continuous turf.\\nNo. 7. Valuable pasture or bottom grass. Withstands\\ndrought; endures both cold and shade. On poor land, es-\\npecially moist sands and railway banks, serves to bind the\\nsoil. Product small.\\nNo. 8. Valuable for light soils, especially in regions sub-\\nject to extremes of heat or long periods of drought. Used\\nalone or in mixtures for permanent meadows and pastures.\\nNo. 9. Excellent and lasting pasture grass for heavy soils\\nin moist, cool climates. On light, dry soils disappears after\\nthe second year. Rarely sown alone.\\nNo. 10. Excellent for rich and rather moist lands. Re-\\ngarded in Europe as one of the best for hay. Lasts only\\ntwo or three years.\\nNo. ir. Grows well on any soil, excepting that which is\\nvery wet; withstands shade. Affords a large amount of\\naftermath. Valuable alike for hay and pasturage.\\nNo. 12. Thrives in either dry or wet soils. Valuable hay\\nor pasture grass.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0115.jp2"}, "116": {"fulltext": "93 AGRICULTURE.\\nNo. 13. Thrives on moist, loamy sands or light clayS\\nwhich are not too moist, and marls. Spring most favorable\\nseed-time. Valuable in the South for hay and winter\\npasture.\\nNo. 14. Valuable for temporary or permanent pastures.\\nThrives on marly or calcareous soil, in all light land rich in\\nhumus.\\nNo. 15. Sometimes sown on light, thin soils unsuited\\nfor more valuable sorts. Rarely used excepting in mix-\\ntures.\\nNo. 16. Best known and most extensively cultivated for\\nhay. Sown alone or mixed with redtop or clover. Suc-\\nceeds best on moist loams or clays. On dry ground the\\nyield is light.\\nNo. 17. Endures cold. Likes strong soil, stiff loam, or\\nclay. One of the best grasses for land under irrigation.\\nVery early. Two to four pounds in mixtures for permanent\\npastures.\\nNo. 18. Grows on almost any kind of soil; sown only in\\nmixtures, i to 2 pounds, with permanent pasture or meadow\\ngrasses.\\nNo. 19. Especially adapted for loams, light clays, marls,\\nand moist, loamy sands. Moist climates are most suitable.\\nWithstands drought and thrives well in shade. Nutritive\\nvalue high. Used in mixtures to form bottom grass either\\nin pasture or hay.\\nNo. 20. Grows on strongest clay or peaty soil; peculiarly\\nadapted to damp ground. Bears heavy frosts without\\ninjury. Sown in August or February.\\nNo. 21. Requires good and open subsoil, free from water.\\nSown alone, from end of March to beginning of May.\\nNo. 22. Succeeds best in rich, loamy soil, on good clays,\\nand on soils of an alluvial nature. A standard fodder\\nplant.\\nNo. 23. Thrives on mellow land containing lime, and on\\nall soils rich in humus. Resists drought. Generally used\\nin mixtures for pastures or lawns.\\nNo. 24. Cultivated for grazing; on warm soils, if manur^c!", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0116.jp2"}, "117": {"fulltext": "SEEDS.\\n93\\nand of proper depth. Hardy; resists drought. Sheep,\\ngoats, and horned cattle eat it greedily.\\nNo. 25. Grows well on any calcareous soil having a per-\\nmeable subsoil. Especially adapted to the warm and dry\\nregions of the West and Southwest. Requires irrigation.\\nNo. 26. Any soil containing sufficient moisture and lime\\nis suitable. Most successful on clay marls. Cultivated\\nonly where the better kinds of clover cannot be grown.\\nNo. 27. Thrives on dry or moist, sandy or clayey soils.\\nWell suited to dry lands at high elevations, though poor.\\nNo. 28. Excellent fodder plant for warm, sheltered situ-\\nations. Thrives only in deep soil, and when subsoil is not\\nwet.\\nVITALITY OF SEEDS IF PROPERLY KEPT.\\nTurnips 5 years\\nRape 5\\nPumpkin 5\\nPeas 3\\nBeans 3\\nClover 3\\nOats 3\\nBarley 3\\n(McKerrow.)\\nWheat 2 years\\nBuckwheat 2\\nCorn 2\\nTimothy 2\\nRye 2\\nFlax 2\\nMillet 2\\nOrchard-grass 2", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0117.jp2"}, "118": {"fulltext": "94\\nAGEICULTURE.\\n^1\\n\u00e2\u0080\u00a2a o\\nc S3\\n-2\\nsi\\nen S\\nO .r\\n5 m\\nC 01 w c\\nn c i^-S\\ne-S s\\n-\u00e2\u0080\u00a2S c g ..2\\n2 S c c\\na Z C o a\\n5 03 o lU\\nO t\u00c2\u00bb rt\\nJ3 3 bD\\nCQ M 3 O-c\\nJ3- E a\\n3 S 5 3 rt\\nH t r l\\nrt 2 w o^\\nWW\\nc\\nbe be\\nhe\\ndtJ-S\\nbe\\ntlort\\nG\\nVh\\nc\\n_ c\\nc\\nrt c\\nG\\n_c.\\n00\\nbjo-5\\nC\\nen \u00e2\u0080\u00a25\\n\u00e2\u0080\u00a20\\n3\\nc\\n\u00e2\u0080\u00a25\\ntJ\\nc\\nn\\nP\\n(U\\n3 M\\n~J^\\n3ii\\nen 3\\n|3\\n11\\nE3\\na-\\nJ\\n_Ph\\nK\\nPL,\\neu\\nU\\n0:\\nbe\\noT\\nC\\nC\\noT o\\nm\\nj^;^\\n\u00e2\u0080\u00a2a G\\n2\\nJ3\\n-3\\nin\\nu\\nOJ\\nlU\\n1/ a\\nx-c Ci-i\\nrt c/,\\nIII\\n\u00e2\u0096\u00a0a\\n3\\na\\nIn\\n2\\n8\\nb2\\nx: u\\n5 rt rt\\n2 ^2-S\\n2.\\n5 rt^ tao\\nfc\\ns\\nrt\\n_i\\nc\\nbe\\nO fl)\\nen\\nS-, C 3\\n0x1\\nbe\\n*c\\nc\\nSi u -i\\n\u00e2\u0080\u00a2a\\nG\\nrt\\na\\nT3 rt z:\\nbi.\u00c2\u00a3\\nen\\n.S\\n3\\nc\\n.i: 3\\n0!\\nc\\n6\\n-2 -a\\nc\\nt3\\nii\\nii tl\\nw rt 0)\\n^1\\nen*\\n-q\\ner\\n4J\\nu\\n(U\\n0)\\nU\\nW\\nen\\nt/5\\ncn\\nt/3\\nVJ\\n\u00c2\u00b0l\\nQ.\\nd\\n6\\ns-S\\nc\\n\u00e2\u0080\u00a20\\nO\\nbi)\\n-b\\nbij\\n3\\n3\\n3\\n1\u00e2\u0080\u0094\\n\u00e2\u0096\u00bar\\n3\\n3\\nT3\\n_3\\nC\\nrt\\nrt\\n4)\\nS\\nC\\nu 6\\nd\\n.!2\\ni3\\nji\\nJ5\\nC\\nc\\nrt\\nc\\nrtf\\nU\\nu\\n4;\\ndJ\\n\u00e2\u0080\u00a2d\\ni\\ns\\n_^\\ns\\ns\\nw\\nS\\na\\n2\\nOS\\n2\\na\\n3\\ntn\\n3\\n5\\n0\\nrt\\nSo\\nc\\nrt\\nct\\n1\\nen\\n2\\nG\\nc\\n3\\na\\n3\\nc\\nrt\\nh\\nc\\nt\\nc\\ne\\n3\\nc\\n-2\\n1\\ntn\\n3\\n3\\na\\n3\\n1\\ni\\nrt\\nrt\\nV\\n0^\\nu\\ntt\\nc^\\nU\\nu\\n5\\n73\\nbe\\nO\\nc\\nbo\\nO\\n(U\\nu\\nd\\nrt\\nc\\nc\\nrt\\ne\\na\\n8\\n1\\na\\nrt\\nC\\na\\na\\nc3\\n1\\nu\\nc\\nSB\\nh\\n\u00e2\u0096\u00a0A\\n5,S\\n1\\n1\\nP\\n0:=:\\nx: 3\\n\u00e2\u0080\u00a2a\\n1\\nbe\\na\\nII\\nT3\\nt) 3\\n3 ScS\\n(3Q\\nca\\n0:\\n02\\nCQ\\nCQ\\n03\\nK", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0118.jp2"}, "119": {"fulltext": "WEEDS.\\n95\\n|.s^l\\nbe\\nt;\\nd\\no\\n\u00e2\u0080\u00a2o-o\\nf\\nc\\nc\\no\\nOJ 4;\\nUU\\n4)\\n\u00e2\u0080\u00a2a c w 3 o 3 u\\nO Ut3 u\\nbe.\\na;.X\\nc J=\\n\u00e2\u0080\u00a2aj=\\nC u\\n;5 nS\\nU 0.\\nCD U CU Ch\\n\u00e2\u0080\u00a2a Z\\n2^.\\no\\nCfl UJ\\n\u00e2\u0080\u00a2a T3\\no\\nelds; all\\ncrops exce\\nhay.\\neadows;\\ngrain crops.\\nCO\\n;s\\nIan\\nws;\\nes.\\nIan\\nws;\\nelds.\\nyw\\n1^\\nOH o x:\\n2^\\noadsi\\naste\\nmead\\npaslu\\naste\\nmead\\ngrain\\nfc. S\\nS\\noi:^\\nS bfl\\nb\u00c2\u00a3 c\\nc\\n1 i i\\nJ, V-\\nCO CO\\nrt\\no a\\nbc a\\na en w c\u00c2\u00ab\\nCO t\\nbc\\n2\\nr; C-jZ^ vz;\\nbD\\ns s\\nSi\\n^2\\n43 O\\n\u00e2\u0080\u00a2g o\\nS W S\\n\u00e2\u0080\u00a2S\\n3a\\nZ.\\na\\nrt G\\na3\\no 2\\nI r.\\nx\\nrt 3\\n4 O-O\\nJG-O O\\no -a\\ntn U \u00c2\u00bbJ\\no)\\nO\\nir o\\nbo o\\nrt _ en y\\nu oj o\\nvu\\nU V U\\n3 u O\\nQE\\nU 1)\\nHi\\nu\\no ^ia", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0119.jp2"}, "120": {"fulltext": "AGRICULTURE.\\nuj o\\no c\\no D OJ\\no u O ti\\n2\\n-a c\\n5^ o\\n(fl O.S\\nptigiJ5-^o\\no o t^i;\\n5 w Jj\\n03\\nO 3\\nE\\nO tn k.\\nx; aw\\nd\\n2 b -S\\nSn C.2\\nC/3\\n.s o\\nCO\\n\u00e2\u0080\u00a2Out)\\n3 [fl c/)\\nH c\\nHJ5\\nto\\no o\\no o\\nO\\n2\\nbe\\n2 ii 2\\nc; \u00e2\u0096\u00bai;\\n2.2\\nSo\\n\u00e2\u0080\u00a22\\nS t\u00c2\u00ab\\n.2\\nO c\u00c2\u00ab rt\\nu\\nas\\nJ u\\nS\u00c2\u00a3\\n,1 i\\no\\nS S\\nin\\nJaS\\nbfi\\n1\\n-a\\n?r\\na\\nc\\nrt\\nhf\\no\\nX!\\nUO\\nrt\\n3\\no\\n\u00e2\u0080\u00a2O.C\\nO tn\\nI-\\nis\\no o\\nto\\n2g", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0120.jp2"}, "121": {"fulltext": "WEEDS.\\na\\nto O P\\na\\nb\u00c2\u00a30\\n3-2 5\\nlis a\\n2\\niiSg.S\\na. u\\na\\n?1\\nd,\\nre uj u\\no a u\\nC O\\nrt u i)\\n3\u00e2\u0080\u0094 y rt\\nU W\\n15. .tn- i:\\nT3 0. ,y\\n5S2i3\\n1) (1.\\n2\\n,y\\ns 2-a\\n.-:5 u\\n(u a u-\\nr, 01\\na w\\n2 nl\\n82\\n3^J2 O O\\nU CJ\\nw y (0 55\\nCO\\n11\\nC/3\\n\u00e2\u0080\u00a2a J! Ox)\\nJ2\\nS) J)\\nah\\na; C y\\nn 03 y\\nrt y\\no\\no S 2\\n\u00e2\u0096\u00baH. a.\\n6 o\\no 2\\nbi)\\nW o\\ncs\\nS J g\\nH S\\ns\\no t*\\ny y-i o\\n.ti p a\\n-gs\\nd i^\\n\u00e2\u0080\u00a2r\\n.2 5 a.-5^\\nC- c/iS-yy\\n.\u00e2\u0096\u00a0t,*jM3cfl2;aa\\n_r 3\\n2 u y\\ny o 2\\n^1-\\nT ii\\ny-\u00c2\u00b0^oy i\\nm tn (/J.I", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0121.jp2"}, "122": {"fulltext": "98\\nAGRICULTURE.\\n\u00e2\u0080\u00a25 -a\\nI-\\n(/2 O C/2\\nb\\nsSf\\n\u00e2\u0096\u00a0a\\n!/3 o M aii rt o ax: Ji u\\nu^ U 0^\\nc\\nSi o tx\\nWW c\\nC al;-\\nca:\\nu \u00c2\u00abj\\nS o^ c\\nC5\\nO\\ntd\\n1\\ntuo a\\nu u\\nO m u _tn\\nIlls\\nPi\\nw rt en\\nc/)\\n3 ifl-O 3\\n1^1\\nrt S\\no Of\\nO IS\\no o 2\\nbi\\ni\\nS S\\no o 2\\n0- Q\\nifi\\nU 3\\njj c a C\\n-n\\nI be\\ntn tn nj i; O\\nS\\n(u o\\nai3", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0122.jp2"}, "123": {"fulltext": "ENEMIES OF FARM CROPS. 99\\nVIII. ENEMIES OF FARM CROPS.\\nTREATMENTS FOR INJURIOUS INSECTS AND\\nFUNGOUS DISEASES OF PLANTS.\\nBy Prof. E. S. Goff, of Wisconsin Experiment Station.\\nThe value of the following treatments for preventing injury\\nto crops from insects and fungous diseases has been proved by\\nabundant experience. It is essential that the treatments be\\ngiven promptly and thoroughly. In the case of fungous dis-\\neases, it is generally essential that the applications be made\\nbefore the disease appears, since they are preventive, rather than\\ncurative. The treatments considered most important are printed\\nin italics. As a rule, those not so printed need be given only\\nin seasons or localities in which the attack is serious.*\\nFormulas.\\nNo. I. Bordeaux Mixture. Places pounds of copper sulfate\\nin a cloth sack and suspend this over night in a wood vessel\\ncontaining 4 gallons of water, immersing the sack. In another\\nwood vessel slake 4 pounds of fresh lime in as many gallons of\\nwater. When the lime is cool, pour it and the copper sulfate\\nsolution into a barrel and add enough water to make 45 gallons.\\nApply at once with a force-pump, with spraying nozzle, stir-\\nring frequently during the application.\\nNo. 2. Ammoniacal Copper Carbonate. Dissolve I ounce of\\ncopper carbonate in 3 pints of strong ammonia and add this\\nsolution to 25 gallons of water. Apply as in No. i. No stir-\\nring is required.\\nNo. 3. Copper Sulfate Solution. Dissolve, as directed in No.\\nI, I pound of copper sulfate in 15 gallons of water. Apply\\nas in No 2.\\nNo. 4. Stir 4 ounces of Paris green in 40 gallons of water,\\nand add pound of fresh lime, slaked in 2 quarts of hot\\nwater. Apply as in No. i.\\nNo. 5. Bordeaux Mixture {^o. i), with Paris green added at\\nthe rate of i ounce to 10 gallons. Apply as in No. i.\\nThe following scheme for treating crops is after a plan published by\\nthe late Mr. E. G. Lodemann of Cornell University, in Trans. N. Y. State\\nAgricultural Society for 1893, pp. 176-179.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0123.jp2"}, "124": {"fulltext": "100\\nAGRICULTURE.\\nNo. 6. London purple 4 ounces, very thoroughly mixed with\\n25 pounds of land plaster. Apply with a sprinkling-box.\\nNo. 7. Mix I ounce of fresh powdered white hellebore in 3\\ngallons of water. Apply at once with force-pump or sprinkling\\npot.\\nNo. 8. Kerosene Emulsion. Dissolve pound hard, or I\\nquart of soft soap in 2 quarts of boiling water; place i pint\\nof kerosene in a tin can; pour the boiling-hot solution into\\nthis, cork, and shake rapidly for i minute. Before using,\\ndilute with its own bulk of warm soft-water. Apply as in\\nNo. 2.\\nNo. 9. Mix I pound of fresh Fyrethrtim powder with an\\nequal bulk of air-slaked lime in a b(-ttle or tin can; cork\\ntightly and leave 24 hours before use. Apply in still air,\\nwith sprinkling-box or powder-bellows.\\nNo. 10. Air-slaked lime applied with a sprinkling-box.\\nNo. II. Cut small cards from thin tarred paper, slit one side\\nto the centre, and make a short cross-cut near the end of the\\nslit, as in drawing.\\nNo. 12. Corrosive Sublimate Solution. Dissolve l\\\\ ounces\\nof corrosive sublimate in 2 gallons of hot water, and pour\\nthis solution into 15 gallons of cold water. Use wood,\\nearthen, or glass vessels.\\nNo. 13. Potassium Sulfid Solution. Dissolve ounce of\\npotassium sulfid (liver of sulfur, sulfuret of potassium)\\nin I quart of warm (not hot) water, and add this solution to\\n3 quarts of cold water. Apply as in No. 2.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0124.jp2"}, "125": {"fulltext": "ENEillKS OF FARM CROPS.\\n101\\nS\\n3 3 ii\\nO\\nB.E c o\u00e2\u0080\u009e tj\\nu n o w vi\\nIS\\nW)\\nrt c\\nU 05\\n^j r r, w a\\n5 c\\na\\n\u00e2\u0080\u00a25 6\\no\\nla\\n\u00e2\u0080\u00a2S 2 s\\n1-1\\nu kJ b\\nBrt\\nai;.bug:2\\n5rrt o\\n2%l\\nO\\na.\\no-^-^^f.^\\no o\\n2 J c\\n2ia\\nC 00\\nE_ 4_i (J B O\\nM 2 ii\\nO Cu aij rt\\nii^\\\\\\nci o\\nd\\nbe i!\\n\u00e2\u0080\u00a2r- 5dx5\u00c2\u00a7c^\\nbff: 3 02 a 3\\nbiCfo\\nu\\n3\\n:P to \u00c2\u00abj\\nXI\\nC 0! u li Co\\ni\u00c2\u00bb 1) x:\\nC r; Q.C.4J\\no rt c\\nu", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0125.jp2"}, "126": {"fulltext": "103\\nAGRICULTURE.\\nw S H\\n1) H I\\no\\n5 ij S h^S S?\\nijri\\nO 4-. 1- i-^\\nU U3 fli\\nrt w ^4\\nPi; j\\nU)\\nu rt\\n^-c\\n5S\\no rt\\nII\\nIn\\n2 s\\n\u00e2\u0080\u00a2a:: .\u00e2\u0080\u00a2S. a\\n4J\\n\u00e2\u0080\u00a2S 8\\nI?\\n1^\\nc 3\\nrt Q.\\n.ti M o a; ^jv b\\nS\\ni^\\n8-K,\\nftg ^rt a-\\ns\\nv:: 2\\n;^^3\\ntn V-\\n-\u00c2\u00ab^R o u\\nII\\nH\\nJ3\\n5;\\nS c\\nC rt p\\n030\\n13 o-p^\\n3\\n^1", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0126.jp2"}, "127": {"fulltext": "ENEMtKS OF FARM CROP^.\\n103\\nS 8\\nb^^^-\\ns\\ns I s\\nR 5^ H\\n^0\\nc/)\\nu\\ng-^ o to\\nto be js\\nC, O O\\nbe\\nto *j ti\\nV bJ3\\nCO Wi\\n-fi\\nu SJ n\\nr li\\nS^\\nsoil\\nu O o\\noS2\u00c2\u00a7\\n\u00c2\u00ab^5^\\n\u00e2\u0096\u00a0tj (O l\\nt^ r 8 ?1*\\nI o\\ns^ t; l.\\n^6 V\\nG\\nto O tJ\\nW 0) nj\\nC\\n\u00e2\u0080\u00a22 s ^5 S\\ng\u00c2\u00a7\\nU\\no\\n1.4 1)\\nu C\\na\\no\\ni to\\n5 -a ^-fi s\\nCo\\n^t\\ni:-2\\nSa\u00c2\u00a7\\n(O ly O CU\\n05 3 t3 C\\nO c\\nS^^=\u00c2\u00ab age\\nSiH 3 0!\\nv V- ij\\n(/I", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0127.jp2"}, "128": {"fulltext": "104\\nAGRICULTURE.\\nA CHEAP ORCHARD-SPRAYING OUTFIT.\\n(U. S. Dept. of Agriculture.)\\nSpraying to control various insect pests, particularly those\\nof the orchard and garden, has reached so satisfactory and\\ninexpensive a basis that it is recognized by every progres-\\nsive farmer as a nec-\\nessary feature of the\\nyear s operations, and\\nin the case of the apple,\\npear, and plum crops\\nthe omission of such\\ntreatment means seri-\\nous loss. The conse-\\nquent demand for\\nspraying apparatus has\\nbeen met by all the\\nleading pump manufac-\\nturers of this country,\\nand ready-fitted appa-\\nratus, consisting of\\npump, spray tank or\\nbarrel, and nozzle with\\nhose, are on the market\\nin numerous styles p.nd\\nat prices ranging from\\n$20 upward. The cost of a spraying outtit for orchard\\nwork may, however, be considerably reduced by purchasing\\nmerely the pump and fixtures, and mounting them at home\\non a strong barrel. An apparatus of this sort, representing\\na style that has proven very satisfactory in practical ex-\\nperience, is illustrated in the accompanying figure. It is\\nmerely a strong pump with an air-chamber to give a steady\\nstream, provided with two discharge hose-pipes. One of\\nthese enters the barrel and keeps the water agitated and\\nthe poison thoroughly intermixed, and the other and longer\\none is the spraying hose and terminates in the nozzle. The\\nspraying-hose should be about 20 feet long, and may be\\nfastened to a light pole, preferably of bamboo, to assist in\\nOrchard-spraying Apparatus.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0128.jp2"}, "129": {"fulltext": "ENEMIES OE EARM CROPS. 105\\ndirecting the spray. The nozzle should be capabl- of\\nbreaking the water up into a fine mist spray, so as to wet\\nthe plant completely with the least possible expenditure of\\nliquid. The two more satisfactory nozzles are those of the\\nNivcr and the Vermorel type. A suitable pump with nozzle\\nand hose may be obtained of any pump manufacturer or\\nhardware dealer at a cost of from I13 to $15. If one with\\nbrass fittings be secured it will also serve for the application\\nof fungicides. The outfit outlined above may be mounted\\non a cart or wagon, the additional elevation secured in this\\nway facilitating the spraying of trees, or for more extended\\noperations, the pump may be mounted on a large water\\ntank.\\nPREVENTION OF OATS-SMUT. (Goff.)\\nThe smut of oats, which causes an annual loss to the\\nfarmers of the United States amounting in the aggregate to\\nmillions of dollars, may be entirely prevented by treating\\nthe seed oats before sowing, at a cost for labor and materials\\nwhich need not exceed five cents per acre of oats sown.\\nTwo methods of treatment have been found satisfactory.\\nThese we will call for convenience the Fo7-malin l^reatment\\nand the Hot-water 7 reatment. The first has the advantage\\nof being the simpler, but it requires a small cash outlay for\\nmaterials. The second requires no materials or apparatus\\nexcept what the farmer already has, unless it be a good\\nthermometer.\\nThe Forvialin T^-eatment. Soak the seed oats one hour\\nin a solution of formalin, made by adding one ounce of\\nformalin to every 3I gallons of water. Place the water in\\na barrel, or other convenient vessel, add the formalin to it,\\nand pour in one and one-half bushels of seed oats for each\\n3| gallons of the solution. At the end of one hour, draw\\noff or pour off the part of the solution that is not absorbed\\nby the oats, and spread the oats on a clean floor to dry.\\nThey should be shoveled over once or twice a day until dry\\nenough to sow.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0129.jp2"}, "130": {"fulltext": "106 AGRICULTURE.\\nFormalin is a liquid that may be purchased at drugstores.\\nAsk iox forty-per-cent formalin. It costs from 50 to 60 cents\\nper pint, and a pint contains enough for about 30 bushels of\\nseed oats. It is sold in smaller quntities at 10 cent per\\nounce. If formalin is purchased in considerable quantities,\\nit will be well to have the druggist weigh out one ounce in\\na small bottle, and then mark on the bottle the height to\\nwhich the ounce reaches. This bottle may then be used as\\na measure in adding the formalin to the water.\\nThe Hot-water Treatment consists in soaking the seed\\n10 minutes in water at a temperature of 133\u00c2\u00b0 F. Heat the\\nwater in a large kettle, and close by sink a barrel in the\\nground to within a foot of the top. Pour a part of the hot\\nwater into the barrel, and take the temperature with a good\\nthermometer. Then add either cold or hot water, stirring\\nit in the mean time, until it shows a temperature of 138\u00c2\u00b0.\\nPut about a bushel of oats in a coarse gunnysack, tie this\\nto one end of a pole and rest the pole over a post, thus mak-\\ning a lever, by which the sack of oats may be easily raised\\nor lowered. Now dip the sack of oats into the water in the\\nbarrel. The water will be immediately cooled, and hot\\nwater must be added to keep the temperature about 133\\nLet one person attend to the temperature, and another to\\nhandling the oats. Keep the oats moving in the barrel.\\nTake them out at the end of 10 minutes, dip the sack at\\nonce in cold water, then spread on a clean floor to dry.\\nShovel them over three times a day for a few days, when\\nthey may be sown with a force drill or in two or three\\nhours they may be sown broadcast. As the oats absorb\\nconsiderable water, it is necessary to sow about half a\\nbushel more per acre than when untreated seed is used.\\nThis is on the basis of two and one-half bushels per acre.\\nTwo men in one day can treat enough seed to sow twe-nty\\nacres.\\nThis treatment may also be applied with satisfactory\\nresults for the prevention of smut of other cereals than\\noats, and for prevention of potato-scab, as will be seen from\\nthe following article.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0130.jp2"}, "131": {"fulltext": "ENEMIES OF FARM CROPS. 107\\nTHE FORMALIN TREATMENT FOR THE PRE-\\nVENTION OF THE SMUTS OF CEREAL GRAINS\\nAND OF POTATO-SCAB. (Bolley.)\\nFor Wheats Oats, Barley, and Millet. -:-\\\\Jse formalin (40 per\\ncent solution of formaldehyle) at the rate of i pound of\\nthe liquid to 45 or 50 gallons of water. Use any method\\nof wetting the grain most suited to your means. Sprink-\\nling and shoveling is as effective as dipping, if carefully\\ndone.\\nIt is well to treat one day and allow the grain to remain\\npiled up overnight, thus allowing the fumes of the solution\\nto act throughout the pile.\\nCautions. (i) In the case of oats or barley the wetting\\nmust be more thorough than in the case of wheat, so that\\nthe formalin or gas may penetrate beneath the husks of\\nthe grain.\\n(2) Do not allow wet grain to remain in a pile long\\nenough to get hot. A very slight degree of fermentation\\nmay greatly reduce the yield.\\nFor Potato-scab. Soak the tubers before cutting one hour\\nand a half in a solution of formalin at the rate of one\\npound of the liquid to thirty gallons of water or in a\\nsolution of corrosive sublimate, using one pound of the\\nchemical to each fifty gallons of water.\\nNote The potato-scab fungus lives from year to year in\\nthe soil and upon old vines. Hence it is wise to try ta\\nkeep it off your lands, by treating all seed-tubers. (See\\nBull. 37, N. D. Experiment Station.)", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0131.jp2"}, "132": {"fulltext": "108 AGRICULTURE.\\nFIGHTING THE CHINCH-BUG BY MEANS OF\\nKEROSENE EMULSION. (Goff.)\\nExperiments have established the fact that with thorough\\nwork according to the directions given below the kerosene\\nemulsion will prevent the invasion of cornfields by chinch-\\nbugs, even though the bugs appear in great numbers.\\nHow to Make and Apply the Kerosene Emulsion. Slice half\\na pound of common bar soap, put it in a kettle with one gal-\\nlon of soft water, and boil until dissolved put two gallons\\nof kerosene in a churn or stone jar, and to it add the boiling-\\nhot soap solution churn from twenty to thirty minutes,\\nwhen the whole will appear creamy. If properly made, no\\noil will separate out when a few drops of the emulsion are\\nplaced on a piece of glass. To each gallon of the emulsion\\nadd eight gallons of water and stir. Apply with a sprink-\\nling-pot.\\nEvery farmer should learn to make this emulsion, as it is\\na most useful insecticide. It is especially valuable for kill-\\ning lice on cattle and hogs. Paris green will not kill chinch-\\nbugs.\\nThe bugs will be very likely to enter cornfields border-\\ning grainfields, after the grain is cut. Before they have\\nhad time to do this plough a deep furrow along the side of\\nthe field they will enter, and throw into it stalks of green\\ncorn. When the bugs have accumulated on the corn,\\nsprinkle with the emulsion. Put in fresh stalks and sprinkle\\nwhenever the bugs accumulate. If they break over the\\nbarrier, as they probably will, run a few furrows a few\\nrows back in the field, and repeat. When they have at-\\ntacked stalks of standing corn, destroy by sprinkling.\\nIf the remedy is tried, it should be used persistently. To\\nkill one lot of bugs and then stop will do little or no good.\\nWhen the bugs threaten to destroy as much as five or ten\\nacres, it will pay for one or two men to devote their whole\\ntime to the warfare. Only a part of each day, however,\\nwill be needed. Some corn will be lost at best, but the most\\nof the field should be saved.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0132.jp2"}, "133": {"fulltext": "FORESTKY. 109\\nIX. FORESTRY.\\nFORESTRY FOR FARMERS.\\nBy Dr. B. E. Feknow, Director of the New York State College of\\nForestry.\\nThere has been much talk about forestry in the U. S., but\\nthere has been little application of the teachings of that\\nscience. This is easily explained in so far as the lumber-\\nmen are concerned, who are in the business of making\\nmoney by cutting the virgin woods, similar to the mining\\nof ore, but it is less intelligible with the farmer who is pre-\\nsumed to be in the business of making money by the pro-\\nduction and harvesting of crops, which he grows on the\\nsoil of his farm.\\nThat his wood-lot could and should by him be also treated\\nas a crop seems rarely to have entered his mind. Whether\\nhe starts out, as in the prairie portions of the State, by\\nplanting a grove, or whether he cuts his wood from the\\nvirgin growth which he left after clearing enough for field\\nand meadow, in either case he should fully realize that he\\nis dealing with a valuable crop, which requires and will\\npay for the attention and application of knowledge in its\\nmanagement, such as a true husbandman would give to it.\\nThe Wisconsin farmer, just as his neighbor in Minnesota,\\nliving in a State largely covered with timber of great value,\\nhas special reason to practise the principles of forestry in\\norder to get the most out of this part of the property both\\nfor the present and the future. And those who are located\\nin the prairie portions have no less need of maintaining a\\nforest growth on some part of their farm as a matter of\\nproper management of their resources.\\nThe first thing, as with every other crop, that will have to\\nbe decided is on what portions of the farm this wood-crop\\nis best propagated. In deciding about the location of the\\nwood-lot the farmer must keep in mind\\nI. That wood will grow on almost any soil, which is unfit\\nfor agricultural use that, although it grows best on the", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0133.jp2"}, "134": {"fulltext": "110 AGRICULTURE.\\nbest sites, it is to be mainly considered and used as a stop-\\ngap to make useful those parts which would otherwise be\\nwaste.\\n2. That a forest growth, besides furnishing useful material,\\nis a condition of soil-cover which affects other conditions,\\nnamely, of climate and water-flow, and hence its location\\nshould be such as to secure the most favorable influence on\\nthese.\\n3. That the wood-crop does not live on the soil, but on the\\nair, enriching the soil in nutritive elements by its decaying\\nfoliage rather than exhausting it, and hence that no ma-\\nnuring and no rotation of crops is necessary as in field\\ncrops; in other words, the location of the wood-crop can be\\nmade permanent.\\nA wood growth should therefore be maintained on the\\nfarm\\na. Wherever the ground is too wet or too dry, too thin\\nor too rocky or too steep, for comfortable ploughing and for\\nfarm crops to do well, or for pasturage to last long, or, in\\ngeneral, where the ground is unfit for field and meadow.\\nb. On the highest portions of the farm, the tops of hills\\nand also in belts along the hillsides, so as to interrupt con-\\ntinuous slopes, which might give rise to such a rush of\\nsurface-waters as to gully the ground and make it unfit for\\nfield crops or pasture the gentler slopes which are liable\\nto washing should at least be kept in grass or terraced for\\ncrops to prevent the rush of surface-waters.\\nc. Along watercourses, where narrower or wider belts of\\ntimber should be maintained to prevent undermining of\\nbanks and washing of soil into the streams if ploughed too\\nclose to the border the shade of a forest growth would\\nalso check rapid evaporation of smaller watercourses.\\nd. Wherever the protection by a wind-break against cold\\nor hot winds is desirable, for which purpose the timber belt\\nis of more far-reaching effect than the wind-break of a single\\nrow of trees the reduced evaporation from the fields due\\nto this protection has been known to increase the yield of\\nfield crops by as much as 25 per cent.\\nOn all unsightly places, which impair the general", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0134.jp2"}, "135": {"fulltext": "FORESTRY. Ill\\naspect of the farm and there are few farms without these\\na few trees, a small grove, will add to the thrifty appear-\\nance of the farm, make useful the otherwise waste spots,\\nand serve as shelter to grazing cattle, etc.\\nAltogether, the farmer should realize that husbandry of\\nsoil and water is the secret of future success, and that\\nsuccessful water management is best attained by the main-\\ntenance of properly located and well-managed forest areas.\\nThere is much extravagant talk about the influence of\\nforests on climate and on rainfall especially. We have but\\nlittle definite knowledge on these subjects, but it takes no\\nexpert, only a little observation, to appreciate the effects of\\na wind-breaking timber belt on one s own feeling, and it\\ntakes but little reasoning to appreciate that the field crop\\nin the shelter of the timber belt participates in this feeling.\\nThe dry winds are the great bane of field crops in the West,\\nbecause they dissipate the moisture a timber belt breaks\\ntheir force and reduces thereby their evaporating power.\\nJust so it takes no great philosopher to see that when\\nrain falls on naked ground it compacts that ground and by\\nand by prevents itself from penetrating; the water is forced\\nto drain off superficially and rapidly, instead of sinking into\\nthe ground and remaining there for the use of field crops.\\nAnd that the washing and gullying of the soil is also a result\\nof this rushing off of surface-waters, due to the clearing\\naway of its plant-cover, requires no wise man to point out\\nevery farmer experiences it more or less every year.\\nThat any one farmer s neglect or the devastation of any\\nsmall part of the forest growth should have an influence on\\nthe rainfall or climate of the whole country nobody should\\nclaim; but the conditions surrounding each particular farm,\\nits local climate, soil, and water conditions, are changed,\\nand finally the aggregate changes make themselves felt over\\nthe whole state.\\nNow as to the management of the wood-lot a few hints\\nmay be acceptable. The farmer may not necessarily employ\\nthe finer methods of managing the wood-crop, but by the\\nmere application of common sense and a little knowledge\\nof tree-life he may do better than he does at present.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0135.jp2"}, "136": {"fulltext": "112 AGRICULTURE.\\nHe should at least observe the following rules\\n1. Fire should be carefully kept out of the wood-lot,\\nfor it has in no way a beneficial effect. It kills not only the\\nundergrowth, which is desirable because it helps to. shade\\nthe soil, and injures, if it does not kill, the young tree\\ngrowth, which is to take the place of the older growth, but\\nthe worst effect is that it consumes the vegetable mould\\nwhich has accumulated by the fall and decay of leaves,\\ntwigs, and other vegetation, and which forms the manure,\\nthe fertility, of the soil. Fire is to be used only when\\nthrough bad management or otherwise a dense undesirable\\nundergrowth has come in, which it is too expensive to re-\\nmove in other ways when the time for natural reproduction\\nhas come or planting is to be done. It must then be used\\nwith caution in early spring or late fall, before the brush is\\ntoo dry, when the fire will smoulder rather than burn\\nfiercely and can be kept within bounds.\\n2. Cattle must be kept out where young forest growth is\\nto be fostered. Sheep and goats especially are of no benefit\\nto wood-crops, but horses and cattle may be allowed to\\nbrowse through the wood-lot where the young growth has\\npassed out of their reach. Pigs are a benefit by working\\nover the ground and thereby burying seeds, especially\\nacorns but after the seed is so brought under ground\\nwhere a young crop is expected to be reared next year they\\nmust be kept out. Altogether, the cattle and farm animals\\nshould be kept where you want them, and not where you\\ndo not want them. Sometimes, however, the roaming of\\ncattle may be beneficial by keeping down too dense im-\\npenetrable underbrush in young sapling growth.\\nIt is better to so cut and manage the old timber that a\\ndesirable new growth will spring up than to cut clean and\\nreplant. Planting should be done only where there is no\\ndesirable natural tree giowth. Hence where there is a well-\\nestablished wood-lot, the whole management of the crop\\nconsists in proper cutting.\\nHow this is best done cannot be described readily within\\nthe short space of this article, but every farmer who is\\ninterested in learning the principles of using the axe to", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0136.jp2"}, "137": {"fulltext": "FORESTRY.\\nm\\nadvantage in reproducing a wood crop or how to establish\\na wood-lot can obtain from the U. S. Department of Agri-\\nculture, free of charge, a pamphlet entitled Forestry for\\nFarmers, in which in plain language is discussed in detail\\nhow trees and forests grow, how to start a wood-crop, and\\nhow to manage the wood-lot.\\nIt does not exhaust the subject, but merely teaches the\\nfirst steps, and the thinking farmer will find his way of step-\\nping farther.\\nNUMBER OF TREES ON AN ACRE. (Egleston.)\\nThe number of trees needed to plant an acre of ground,\\nat various distances apart, is as follows:\\n2 f\\nt. apart each\\nway\\nio,8go\\n12 ft.\\napart each\\nway.\\n302\\n3\\nby 2 ft\\n7,260\\n15\\n200\\n3\\napart each\\nway\\n4 840\\n18\\n135\\n4\\n2,722\\n20\\nno\\n5\\n1.742\\n22\\n90\\n6\\ni\\n1,210\\n25\\n70\\n8\\no\\n(1\\n680\\n435\\n30\\n50\\nRows six feet apart, and trees one foot apart in the row,\\n7260 trees per acre.\\nRows eight feet apart, and one foot apart in the row^\\n5445 trees per acre.\\nRows ten feet apart, and one foot apart in the row, 4356\\ntrees per acre.\\nOne mile of wind-breaks or shelter-belt requires 528c\\ntrees, or cuttings for a single row one foot apart in the row-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0137.jp2"}, "138": {"fulltext": "114\\nAGRICULTURE.\\nH\\nEi\\nm\\nH\\nw\\nP^\\nJZ\\n0\\nPU\\n133\\nM\\nP^\\na\\nPh\\nV\\n.a\\n*n\\nC\\nK\\ns\\nC\\n3\\nH K\\no\\nrl\\nv M\\nn\\n.5\\nS\\noa\\n4J\\nr.\\n^i\\nd\\nii\\nfe T\\nto\\nt 9\\n\u00e2\u0080\u00a25\\nG\\n_G\\n.V)\\n8\\nW\\nT\\nP\\n6\\nhJ\\n1\\nw\\nU\\nU(\\n\u00e2\u0080\u00a2sqi\\nN\\nN\\noovo\\nfl H\\nKOO\\nr^\\n\u00e2\u0096\u00a0*VO\\nN\\nN\\nin\\nP*\\nf~\\njoojI D!qn3\\nn-i\\nrr\\\\\\nJ3d\\nm^pAv\\n\u00e2\u0096\u00a0.r\\nu\\nrr\\nTl- rr\\nDypads\\n1-1 ro\\\\0 O vo 11 O t^^O 03\\nP) o- t^\\n10 o o\\nX t^ i-t M inoo o\\nd r^uD 0000 i^t^t-^t^r^t~~ lo t^^ I-., t^ r~ t^\\n06060066660 6 6 6 6 6 6 6\\nXq aapjo\\nm \\\\o O ro\\nrt\\nI O \u00c2\u00bbn r^ (Tioo\\n8.\\n00\\nt^ ro Tfoo H \u00c2\u00bbo ro\\\\o 00 CO 00\\n^J^-^HVO d\\ns^\\nz\\n00 t^ 1-1 N -*00 P) N t^ 10 t^\\nS^\\n10\\n-1- ro 10 m -I- -U- f\\n8\\nt^ D-VO PJtvO-PJPJ^-oo\\nl-iNOP) n-9- ON0-*IN\\nT^\\nTj- ro\\nMrONPlOm-OOr^t^ro\\nul Tj- t^ 000 \\\\0 ON^ ^ONO\\\\\\n00 00 ro ro ro P) P) t^_\\n1- M^ q o_^ o_^ a. o\\nro fo ro fo fO pi cT\\nO c\\n00\\na\\n0--7 o 3\\nc\\nC c\\nbr S S c cs 1*^ m\\nrn r/l\\n\u00e2\u0080\u00a22 rt fiJ\\n=11 ill\\nbz;\\naSU\\n33hO\u00c2\u00abCrt3\\n\u00e2\u0096\u00a0S-S 2 S fl\\nH o 9\\nU Cu U\\na jJiJ\\n3,Sl5S.S23-53D\u00c2\u00a7 6^5.5^3.215\\nb 3 3-^i:-\\na\\nJ- u-)0 tvco o. O\\ninvo r^oo o O", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0138.jp2"}, "139": {"fulltext": "FORESTRY.\\n115\\nw\\nN\\nu\\nMCX3\\nM\\nON Tj-CO\\nin\\nt^ rr-\\nM O lOVO 00\\nro N\\nin\\n8\\no\\n00\\nno\\n09 CO\\nro 0 C^ N\\nM\\nin\\nO N\\no\\n1 I\\na\\nin o\\nN\\nin\\nt^\\nlO\\nU~l\\n.4-\\nM IT)\\nTf\\nO r\u00c2\u00bb-i\\nrovo\\no\\nM\\nN\\n00\\nf^\\nP)\\nN\\nin\\nrr,\\nr M\\nro.r,\\n8\\n.n\\nin\\nH\\n!N\\non\\nYl\\nO\\nvR\\nt^\\nl/^ lA\\nU-) IT)\\nU)\\n\u00e2\u0096\u00a0T\\nUJ\\no\\nO\\nO O\\no\\no\\nO\\nO\\nO\\no\\no\\nO\\no\\nO\\nVOOO\\nr^\\nm\\nrx M\\nlovo\\n0 N\\nfO rv c 0 \u00c2\u00bb0\\nr\\no\\nON\\nn\\nvn\\nt^ O 00\\nr\\n1\\n1\\n_\\nN\\nl\\n1\\nM\\nm\\ninW i-inMt^NOO inTj-fn \u00e2\u0096\u00a0^\\\\o oo o in O m r .vO t^ in vo t^ ro m i-oo w t^ o m t\\nN O O t~\u00c2\u00aboo O -^vo mTroO00O i- -itnOM~ \u00c2\u00abJ-(MC\u00c2\u00bbM o m rooo m ro r -vo vo r^\\nro O n rooo t^ t^ h, ro o OMD ro in\\\\o t^^ Mt^^mpj n pi c o\\\\ ^-oo N c pi 4- t^\\nO o- 0\\\\ o w i-i M t^\\\\o Ot^Ot^-^- OOPJOoMONinO-* \u00e2\u0096\u00a0\u00e2\u0099\u00a6oo m w in o O t^ m\\nq;oo M Ov t^ t P\u00c2\u00bb^ t^^O H^ O \\\\0^ O 1\u00c2\u00b0\u00c2\u00b0 O 0 O -t-fOpgPtONpit^Oi\\nfommrororn 4-rorOTf- fM--l-Tr-^-^fn f- i-- frn\u00c2\u00bbf-* fo \u00e2\u0096\u00a0\u00c2\u00abf- t-- t--^rn- t-rOfn\\nf\u00c2\u00bbO *-p)MPi *Tt-MV00 *0\\\\t^ i-^o oo\u00c2\u00bbninoo Of)Pi m o ro OpivO *Hmr\u00c2\u00bbt^\\nO t^ inoo ro O ro\\\\o O noo t~.pi\\\\o t~.t^t^pi in mvo p\u00c2\u00ab pi en M-fnpjvOMOmm\\nf*! pj inoo Minp)in- \u00c2\u00bb-pgOMvoOinp)- *-Mi-.ooin- l-i- \\\\0 oo h in o i- i- in m\\no^vo o m in 0\\\\ O\\\\oo o-^ot^minminroococopio ^O o ooovompj-oopim\\nt fj^ o^ Olnln nln\u00e2\u0096\u00a0 ^-.J\u00e2\u0080\u00a2p^^c^M^Ooooo^c^o^o^oo 00 t^ t^r t^vo \\\\o rf\\nN pT pT cT pT cJ pT pT pT pT pf pT pT pT pT pT pT pT h i-T m m i-T \u00e2\u0096\u00baT m hT m m h m i-T m hT\\nyo\\n5. c^\\nJ rt\\ni rt\\n9^-\\n^15 3 3 23 3^S.S_5C O-C C_C.C_ _ ^____\\n3 i: u- u ii\\n2-2-- c rt\\n.5 5 tn.2 u u\\n;5..2\\n3 3jH o o rt a\\nCO\\n.2 o ^o\\nto S3\\no T^ 3 c w oj rt\\nCuCuHP-.CuCu.-lH\\n,-_ o\\n:h^\\nc rt u,\\n^Q: 0,0\\n;L 50 c^ vq:", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0139.jp2"}, "140": {"fulltext": "116\\nAGRICULTURE.\\n2\\nj\u00c2\u00bb\\nSt\\nd\\n6\\nI\\n3 85\\nHI S\\na fe\\nfl\\nQ\\n\u00e2\u0080\u00a2e o -H\\nd a\\nfl a\\nsn\\nM \u00c2\u00abH o\\nH o\\n5\\nJ .2 o*\\nH cs\\nE2 S\\nH i\\n\u00e2\u0080\u00a251 +J 61)\\ngi-3\\na;\\ng\\nOO^OOOMinONOwvOmNnii/^t^MO\\ncT\\nN H in^O t^t-O N p) lOOoooooo ^nw\\nN M Tj-uiT^t^w t^Tfp) 000 t^io-fl-rnropi M\\nOMr^lO-*rOf 1C\u00c2\u00bbC !N(NMMMHMM)-.M\\ns^l.i^l nHs^^s\\nt^OO N ^wvooo t^r^iri ooo on oo co oo N\\ninN lOM t^t^O irii-coo irjrOM O t^vO iri i-\\nOojTfOt-UlTj-^COrOWWNPiSMMMWM\\naj U ,A\\nIP\\nr*-.vo M fOVO u ,\\\\o VO O\\nr TO M t^MD IT) C^ M t\u00c2\u00bb. tTj u 1\\nm\\\\0 MOO^o m-*-*rororO(\\n\u00c2\u00abi5\\n^\u00e2\u0080\u00a22 2 S^JT^ 2^KS-v?5^S^cgv3 ^S-2^S S\\nVO 00 n o tNvo lOTfTi-rofnroNMOPiPiNM\\n8 8!^8 8.^Et8?8v3-S^S\u00c2\u00ab^S,^?J8\\nq ro 0^00 \\\\0 ioin- f-*rorocoiN N w M N\\nJ- N M On M lOVO N t^NO 00 M 1^ N\\n\u00e2\u0096\u00a0*Noo OO -^roinON-^O t^-*M o t^vo N\\n(N Tt; w^OT t .NOlO^T)-4fOmrOMWWN N\\nci w\\nO t^ O ro Tj- lovo in t in r^ fO m ^oo\\nO QNO u-)0 rOM N lOO inMOO irirOMONt^in\\nq inNO_^ IN O^oo t^vo ioin-4-^roror\u00c2\u00abif ^P) N P)\\nPJ VO in M OVVO O 00 w t^vo t-\u00c2\u00bbvo\\nrj-Low M mt^w t^-^ooo mrOHoo\\nM ooo t^vo inm- l--* *fnrorofoc i\\nVO m N I-\\nro f) r\u00c2\u00ab^ i^ o VO rrivD\\nro M in m tvo\\nm ovco t~.vo\\nH t^ Th M ON t^ rn\\nin ro fn ro\\np)vo -1 f^mo t^oo\\nr^vo vo in in in\\nO O fo o O\\nO O\\\\oo r^ two NO\\nrovo ro^o\\nP4 o^ r^ i-i t^\\nlooo r^oo ^vo\\nONOO 00 t^ t^vo\\nOOl^OOt^tvOPtOoo t^oo o r -i O vo O\\n00vO00fnm0Pt0 Vomp)rriLnt 0\\nO 0~O O O rno mp) Ooovo m l-rnpi -O\\n0 0 NO inT?r0PrPrPrP w^H M M mm H M M\\ne o \u00c2\u00bbo K5 lo \u00c2\u00bbe o O\\niHTiN^^sisOM-t-^ OKS^P^I^fQCOOOS\u00c2\u00a9", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0140.jp2"}, "141": {"fulltext": "FORESTRY.\\n117\\nSTATES AND TERRITORIES OBSERVING ARBOR\\nDAY, WITH DATES. (U. S. Department of Agriculture.)\\nStates.\\nYear of\\nFirst Ob-\\nservance.\\nTime of Observance.\\nAlabama\\n1887\\n1890-91\\n1886\\n1885\\n1887\\n1886\\n1887\\n1886\\n1888\\n1884\\n1887\\n.III\\n1888-89\\n1887\\n1889\\n1886\\n1885\\n1876\\n1802\\n1886\\n3887\\n1872\\n1887\\n1886\\n1884\\n1890\\n1S89\\n1893\\n1884\\n1882\\n1889\\n1887\\n1887\\nUncertain.\\n1884\\n1875\\n1890\\n1885\\n1892\\n1883\\n1889\\n1888\\n1892\\n22d of February.\\nFirst Friday after ist of February.\\nCalifornia\\nColorado\\nConnecticut\\nFlorida\\nThird Friday in April.\\nIn spring, at appointment of governor.\\nJanuary 8.\\nFirst Friday in December.\\nGeorgia\\nIdaho\\nLast Monday in April.\\nDate fixed by governor and superintend-\\nent of public instruction.\\nDate fixed by supe ^intendent of public\\ninstruction.\\nDo.\\nIndiana\\nIowa\\nOption of governor, usually in April.\\nDo.\\nKentucky\\nLouisiana.\\nMaine\\nMaryland...\\nOption of parish boards.\\nOption of governor.\\nOption of ^.-overnor, in April.\\nLast Saturday in April.\\nOption of governor.\\nDo.\\nMassachusetts\\nMississippi\\nMissouri\\nOption of board of education.\\nFirst Friday after first Tuesday in April,\\nThird Tuesday of April.\\n22d of April.\\nMontana\\nNebraska\\nOption of governor.\\nNew Hampshire...\\nNew Jersey\\nNew Mexico\\nIS e w York\\nDo.\\nOption of governor, in April.\\nSecond Friday in March.\\nFirst Friday after May 1.\\n6th of May, by proclamation of governor.\\nIn April, by proclamation of goveinor.\\nSecond Friday in April.\\nOption of governor.\\nDo.\\nVariable.\\nOption of governor.\\nNovember, at designation of county sup-\\nerintendents.\\n22d of February.\\nOption of governor.\\nNorth Carolina\\nNorth Dakota\\nOhio\\nOklahoma\\nOregon\\nPennsylvania\\nRhode Island\\nSouth Carolina\\nSouth Dakota\\nTennessee\\nTexas\\nVermont\\nVirginia.\\nWest Virginia\\nFall and spring, at designation of super-\\nintendent of schools.\\nOption of governor.\\nDo\\nWyoming\\nWashington\\nDo.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0141.jp2"}, "142": {"fulltext": "118\\nAGRICULTUKE.\\nFOREST-FIRE LAWS IN THE UMTKD STATES.\\n(Fernow.)\\n(See p. io6 for penalties imposed.)\\nState.\\nEdition of\\nCode.\\nTitle.\\nChapter.\\nSection,\\nC. C. 1886\\n4226-8\\n1580-4\\n384\\n1414 15, \u00c2\u00ab7-i8\\n1458, 1460-2\\n1\u00e2\u0080\u00942\\nArkansas!\\nCalifornia*\\nS. H. s D.\\nP.^C.^886.\\nMills, G. S.\\n1891\\nG. S. 1888.\\nVol. XVIII\\n10\\nI\\n48\\nColorado\\nConnecticut^\\nDelaware*\\n36\\n99\\n93\\n19\\nFlorida\\nLaws 1870\\n3i4\u00c2\u00ab\\n1456-9\\n6921\\n18\\n1882\\n10\\n38\\n5\\n3\\nIdaho\\nR. S. 1887\\nR. S. 1895\\nR. S. 1894\\nMcLean s, 1888\\nC L 1889.\\n9\\n24\\nIllinois\\nIndiana\\n200 T\\n5185-92\\n7276-8\\n5-6\\n817\\n5\\n1-2\\nKansas\\nG. S. 1888\\n1884.\\n89\\nLouisiana\\n100\\n163\\n328\\n95\\n29\\n47\\nMary land.\\nMassachusetts\\nSup. 1888\\nMichigan^ J.\\nMinnesota\\nHowell s A. S.\\n1882.\\nG S. 1878\\nI\\n9402-4\\n6\\nMississippi\\n1091\\n3613\\nR. S. 1889\\nS. 1847: Burning off permitted when consent of neighbors is secured\\nafter i day s notice.\\n2 Pol. Code, S. 3344-5 Persons firing woods, etc., liable in treble dam-\\nages. Constable, etc., may order any inhabitants liable to poll-tax to\\nassist in extinguishing fire.\\n3 Must give notice, before burning off, to all residents within one mile,\\nand can only be done between February 15 and March 31, unless otherwise\\nordered by county commissioner.\\nProhibits building fire in woods without owner s permission, and with-\\nout first clearing away combustibles, and extinguishing fire.\\n6 Must give 1 day s notice, before burning off, to adjoining property\\nowners, and then only betwen Feb. 20 and April i.\\nNo law included in Revised Statutes.\\nCh. 296, S. 1-6, G. S. 1883 Duty of fire wardens to post warnings,\\nextinguish fires, and investigate causes of fires.\\nSupervisors and highway commissioners to order assistance in putting\\nout fires; fine $5-$5o for refusal to assist.\\nSee act of April 18, 1895.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0142.jp2"}, "143": {"fulltext": "tOREStRY. 119\\nFOREST-FIRK l^XVi^\u00e2\u0080\u0094Cotitinued.\\nState.\\nMontana*\\nNebraska\\nNevada.\\nNew Hampshire\\nNew Jerseyii\\nNew York\\nNorth Cardinal^\\nNorth Dakota.\\nOhiois\\nOregoni*\\nPennsylvania.\\nRhode Island..\\nSouth Carolinais\\nSouth Dakota.\\nTennessee^*\\nTexas\\nUtahiT\\nVermont\\nVirginia\\nWest Virginia\\nWisconsin\\nWyomingis\\nArizona\\nNew Mexico\\nOklahomaJS\\nEdition of\\nCode.\\nP. C. 1895.\\n1895...\\nG. S. 1885.\\nP. S. 1891..\\nR. S. 1877.\\nR S\\nVol. I. 188^\\n1895\\nR. S. 1894.\\nSess. 1893.,\\n1894\\nG. S. i886.\\n1893\\nDak. Ter,.\\nM. V. C.\\nP. C. 1889.\\nC. L. 1888.\\n894\\nR. S. 1889.\\nR. S. 1887.\\nR. S. 1887.\\n1884\\n1893\\n[884\\nTitle.\\nFire.\\n14\\nCrim. Stat.\\nChapter.\\nc. c. 9-62\\nP. C. 40\\n279\\n101\\n213\\n181\\n25\\n37 entire.\\nSection.\\n1071-2\\n6713\\n4794\\n3-7\\nI and sup-\\nplements.\\n52-4\\n7314-15\\n6334\\nPage 45\\nAct of June\\nII, 1879-81\\n6\\n151-7\\n2398\\n2277-8\\n669-70\\n4576\\n4Q34\\n3701-2\\n81-84\\n4406\\n920-2\\n608-9\\n23\u00c2\u00ab3-i4\\n2269-70\\n10 Penalty for failing to extinguish camp-fire or malicious firing of woods,\\nfine not exceeding $5000, or imprisonment not exceeding 5 years, or both.\\n11 Ch. 188, G. P. Laws 1888, provides detectives for violators of fire\\nlaw. Ch. 119, Laws 1892, and Ch. 194, Laws 1894, provide for fire mar-\\nshals and define their duties.\\n12 Fine $10 for leaving unextinguished camp-fire. Two days notice in\\nwriting before firing one s own woods.\\nS. 4750-1: Penalty for refusing to assist in extinguishing fires, fine $10.\\n1* Requires governor to issue proclamation annually July i, warning\\npeople against forest fires.\\n1 If turpentine farm, fine $500, or penitentiary i year.\\n18 Owner may fire his own woods after two days notice to neighbors.\\n1 Ch. 27, Laws 1892: Duty of county sheriffs to extinguish fires.\\n18 Permits firing grass and sage-bush March, April, and October, if kept\\nwithin control.\\ni\u00c2\u00bb Camp-fires, and regulations for burning off prairies, etc., Ch. 37 (enacted\\n1890) provides penalties for setting fires and failure to extinguish.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0143.jp2"}, "144": {"fulltext": "120 AGRICULTURE.\\nFOREST-FIRE IjPlX^^ ^\u00e2\u0080\u0094Contuiued.\\nPENALTY PRESCRIBED BY STATE LAWS.\\nAlnbatna. Fine $io-$2oo; if turpentine forest, $ioo-$iooo, or hard\\nlabor for not more than 12 months.\\nArkansas.\u00e2\u0080\u0094 Y\\\\nQ $25-1300, or iaii 10-60 days. Liable for double\\ndamages.\\nCalifornia. \u00e2\u0080\u0094Fine: not more than $1000, or jail not more than i year, or\\nboth.\\nColorado.~\u00c2\u00a5\\\\ut $5o-$3oo. or jail 15 days to 3 months, or both. If on State\\nlands, $5o-$5oo, or jail 20 days to 6 months.\\nConnecticut. Y\\\\n $2o-$2oo, or jail 2-6 months, or both. Fine $i-$5o,\\nor jail not more than 30 days.\\nDelaware. Fine $25.\\nFlorida. Fine not more than $100, or jail not more than 60 days.\\nGeorgia.\u00e2\u0080\u0094 Fine not more than $1000, or i year in chain-gang, or both.\\nIdaho. Misdemeanor.\\nIllinois.\u00e2\u0080\u0094 Fine $5-$ 100.\\nIndiana.\u00e2\u0080\u0094 Fine $5-$ioo, to which may be added imprisonment not more\\nthan 30 days.\\nlo-uia.\u00e2\u0080\u0094 Fine not exceeding $500, or jail not exceeding i year.\\nKansas.\u00e2\u0080\u0094 Fine $5o-$5oo, or jail 10 days to 6 months, or both.\\nKentucky.\u00e2\u0080\u0094 Fine $100, or in discretion of jury.\\nLouisiana. Fine $5-$500.\\nMaine.\u00e2\u0080\u0094 Fine not exceeding |ioo, or jail not exceeding 30 days, or both.\\n3Iassachusetts .\u00e2\u0080\u0094Fine not more than $100, or jail not more than 6 months.\\nMichigan. Fine not more than $100, or jail not more than 1 year, or\\nboth.\\nMinnesota.\u00e2\u0080\u0094 Stale prison 6 months to 2 years.\\nMississi/ pi.\u00e2\u0080\u0094 Fine $2o-$5co, or jail not more than 3 months, or both.\\nMissouri Fine not more than $500, or jail not more than 12 months.\\nMontana.\u00e2\u0080\u0094 Fine not more than $1000, or jail not more than i year.\\nN^eiraska.\u00e2\u0080\u0094 Fine $5-Sioo, and jail 1-6 months.\\nN evada.\u00e2\u0080\u0094 Fine $2oo-Siooo, or jail 10 days to 6 months, or both.\\nNew Hampshire. Fine $io-$2ooo, or imprisonment not more than 3\\nyears.\\nNew Jersey.\u00e2\u0080\u0094 Fine not more than $100, or jail not more than i year, or\\nboth.\\nNew York.\u00e2\u0080\u0094 Fine not exceeding $1000, or imprisonment not exceeding\\nI year.\\nNorth Carolina.\u00e2\u0080\u0094 Fine $50.\\nNorth Dakota.\u00e2\u0080\u0094 W i\\\\i\\\\x\\\\. a misdemeanor negligent, fine $io-$ioo.\\nOhio.\u00e2\u0080\u0094 Fine not more than Sioo, or jail not more than 20 days, or both.\\nOregon.\u00e2\u0080\u0094Fine $io-$iooo, and in certain cases penitentiary not exceed,\\ning I year.\\nPennsylvania.\u00e2\u0080\u0094 Fine not more than $300, or jail not more than i year*\\nor both.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0144.jp2"}, "145": {"fulltext": "FORESTRY. 131\\nRhode A/dWf/.\u00e2\u0080\u0094 Imprisonment not exceeding 2 years.\\nSouth Carolina.\u00e2\u0080\u0094 V\\\\n $5-Sioo, or jail not more than 30 days.\\nSouth Dakota.\u00e2\u0080\u0094 Fine not more than $200, or jail not more than i year,\\nor both.\\nTennessee. Forfeit $100 to prosecutor and fine $5-850 (S. 2277, Code\\nSup. 1893).\\nTexas. Fine S50-300.\\nUtah Misdemeanor.\\nVeriizo7it.\u00e2\u0080\u0094\u00c2\u00a5 \\\\ne not more than S500, or penitentiary not more than 5\\nyears.\\nVirginia. Fine $5-8100, and jail 1-6 months.\\nWest Virginia.\u00e2\u0080\u0094 Fine $io-$iooo, or jail not more than 12 months.\\nWisconsin.\u00e2\u0080\u0094 Fine not more than $500, or jail not more than i year.\\nWyoviing. Fine not more than $500, or jail 30 days to 6 months.\\nArizona. Misdemeanor. If on State or U. S. lands, fine not more than\\n$1000, or jail not more than i year, or both.\\nNew Mexico. Fine $6o-$5oo.\\nOklahoma.\u00e2\u0080\u0094 Fine $io-$5oo, or jail not more than i year, or both.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0145.jp2"}, "146": {"fulltext": "12^ AGRICULTURE,\\nX. MANURES AND FERTILIZERS.\\nIt is a matter of common experience among farmers that the\\nsoil is impoverished by continuous cropping, and the yields\\nobtained therefore gradually decreased. The decrease in\\nyields can only be prevented by applications of farmyard\\nmanure or commercial fertilizers; ploughing and thorough\\ncultivation of the soil bring the land in a better mechanical\\ncondition and increase the amount of available plant food\\npresent in the soil, but these operations are not sufficient\\nto maintain the fertility of the land so that it will yield\\nequally well from year to year under otherwise favorable\\nconditions. Every crop harvested contains certain quan-\\ntities of fertilizing ingredients, and taking away these\\namounts in general leaves the soil in a poorer condition for\\nthe production of crops than it was before.\\nThe fertilizing ingredients of which the soil is thus liable\\nto be robbed are potash, phosphoric acid, nitrogen, and\\nsometimes lime. They are not present as such in the soil,\\nor in the fertilizers applied to the soil, but in chemical com-\\nbinations with a large variety of compounds. The soil will\\ncontain nearly all the different elements which chemists\\nhave so far succeeded in isolating, but it is mainly the\\nthree elements, potassium, phosphorus, and nitrogen,\\nwhich are apt to be decreased in the soil below the amounts\\nrequired for the nutrition of crops, or at least of maxi-\\nmum crops. In rational fertilization the effort therefore\\nalways is to return to the soil such quantities of fertilizing\\ningredients, in the shape of farmyard manure or com-\\nmercial fertilizers, as willrestore the loss sustained by the\\nwithdrawal of the crops harvested. Other mineral ingre-\\ndients contained in the crops need not generally be re-\\nturned to the soil, since they are nearly everywhere pres-\\nent in abundance.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0146.jp2"}, "147": {"fulltext": "MANURES AND FEKTILIZEKS.\\n123\\nIt is the grand work done for the farmer by agricultural\\nchemistry during the past half century which has ex-\\nplained the causes of the decreased fertility of land due\\nto continuous cropping, and has given the remedies for\\nmaintaining the fertility. The latter are as follows:\\nFirst, by selling only such products from the farm as will\\ndeprive the soil of the smallest quantities of fertilizing in-\\ngredients, i.e., manufactured products, like milk, cream,\\nbutter, meat, eggs, rather than grain crops, hay, etc. The\\ntables given on pp. 126-129 show the amounts of fertilizing\\ningredients removed in farm products of various kinds and\\ndeserve a close study by all farmers.\\nSecondly, by carefully saving the manure produced by\\nstock both liquid and solid (the former by the use of ab-\\nsorbents, peat, land plaster, kainit, superphosphate, shav-\\nings, etc., or by building special cisterns for storing it; the\\nlatter by placing it under shelter, guarding against leakage)\\nand returning it to the land; as the products sold off the land\\nalso contain certain quantities of fertilizing constituents,\\nthe loss must be repaired by purchase of concentrated food\\nstuffs, at least three fourths of whose valuable ash ingredi-\\nents will go into the manure and thus be saved for crops.\\nThirdly, by following a rational system of rotation of\\ncrops, and by frequent culture of leguminous crops,\\nclovers, peas, beans, etc., since these are able to so fix\\nthe free nitrogen of the air as to render it of value to ani-\\nmals and plants.\\nAPPROXIMATE LOSSES OF FERTILIZING MATE-\\nRIALS IN DIFFERENT SYSTE31S OF FARMING.\\n(Snyder.)\\nSystem of Farming.\\nAll grain-farming\\nMixed grain- and general farming.\\nMixed potato- and general farming..\\nStock-farming\\nDairy-farming\\nNitrogen. ^^XPi^ Potash.\\nlbs.\\n5600\\n2600\\n23CK\\n900\\nSou\\nlbs.\\n2500\\n1000\\n1000\\n50*\\n75*\\nlbs.\\n4200\\n1000\\n2400\\n60\\n85\\n*Gain.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0147.jp2"}, "148": {"fulltext": "lU\\nAGRICULTURE.\\nThe figures given show the approximate losses on\\ni6o-acre farm under the different systems of farming.\\nWith stock- and dairy-farming, as well as partly in mixed\\ngrain- and general farming, the loss of nitrogen may be\\navoided by growing clover. In stock- and dairy-farming,\\ntherefore, no loss of fertility will occur under these con-\\nditions when all the skim-milk is fed on the farm and a\\npart of the grain is exchanged for more concentrated milled\\nproducts, but there will on the contrary be a constant\\ngain of fertility to the soil. (See Bull. 41, Minn. Exp.\\nStation.)\\nAVERAGE CHEMICAL COMPOSITION OF SOILS.\\n(King.)\\n\u00e2\u0080\u00a23;\\n1\\nc\\n1\\na\\n.2\\nu\\nc\\n1\\n1^\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nSandy soils...\\n93.21\\n2.61\\n121\\n.051\\n.085\\n.048\\n.087\\nClayey soils\\n68.21\\n6.53\\n.319\\n.128\\n.617\\n.456\\n.141\\nHumus soils.\\n35-89\\n13 94\\n.639\\n.109\\n3.786\\n.886\\n.150\\nLoess soils....\\n68.85\\n1. 21\\n.435\\n.165\\n5.820\\n3.692\\n.200\\nHumid soils...\\n84.03\\n3-64\\n.216\\n.091\\n.108\\n.225\\n13\\nArid soils\\n70-57\\n4-95\\n.729\\n.264\\n1.362\\n1. 411\\n.117", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0148.jp2"}, "149": {"fulltext": "MAXURES AND FERTILIZERS.\\n125\\nMANURIAIi VALUE OF FEEDING STUFFS.\\nChart shoiving Pounds of Fertilizing Constituents of Feeding\\nStuffs in one Ton, and the Manurial Value of Feeding Stuffs^\\naccording to the Valuation given.\\nNitrogen Phosphoric Acid\\nPotash\\nPrice per pound 12 cts. 4 cts. 4 cts.\\nBlack Bar rejjresents Manurial Valueper Ton,\\nO.P. I.\\nXinseeU meal c^\\nN.P. t\\nCotton seed meal\\nCotton seed huUs r^TT\\nGluten mcc.l l,^^.\\nMalt sprouts r\\nBrewers grains\\n16.77\\n100 120 140 160 180 200 Ibl,", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0149.jp2"}, "150": {"fulltext": "126\\nAGRICULTURE.\\nFERTILIZING CONSTITUENTS OF FEEDING\\nSTUFFS AND FAR 31 PRODUCTS.\\n(Yearbook U. S. Dept. of Agriculture.)\\nMaterial.\\nGreen Fodders.\\nPasture grass\\nGreen fodder corn\\nSorghum fodder\\nRye fodder\\nOat fodder\\nTimothy grass\\nRed clover.\\nWhite clover\\nAlsike clover\\nScarlet clover\\nAlfalfa (lucern)\\nCowpea\\nSoja bean\\nPrickly comfrey\\nCorn silage\\nHay and Dry Coarse Fodders.\\nFodder corn (with ears)\\nCorn stover (without ears)\\nHungarian grass\\nCommon millet\\nHay of mixed grasses\\nRed top\\nTimothy\\nRed clover.\\nMammoth red clover\\nWhite clover\\nScarlet clover\\nAlsike clover\\nAlfalfa\\nBarley straw\\nchaff\\nWheat straw\\nchaff\\nRye straw\\nOat\\nBuckwheat hulls\\nRoots, Bulbs, Tubers, etc.\\nPotatoes\\nSweet potatoes\\nled beets.\\nYellow fodder beets\\nSugar beets\\nMangel-wurzels\\nTurnips\\nRutabagas\\nCarrots\\nper ct.\\n63.1\\n78.6\\n82.2\\n62.1\\n83-4\\n66.9\\n.5\\n7.S-3\\n78.8\\n73-2\\n84.4\\n78.0\\n7-S5\\n9.12\\n7.69\\n9-75\\n1.1.99\\n7.71\\n7.52\\n\u00e2\u0080\u00a233\\nII. 41\\n18.30\\n9.94\\n6.55\\n11.44\\n1308\\n12.56\\n8.05\\n7.61\\n9.09\\n11.90\\n79.24\\n71.26\\n87-73\\n90 60\\n86.95\\n87 29\\n89 -49\\n89 T3\\n89.79\\nper ct.\\n3.27\\n4\\n84\\nI\\n31\\n2\\n15\\nI\\n47\\n2\\n25\\n1\\n47\\n2\\n45\\n4.91\\n3-74\\n6.18\\n6.34\\n4-59\\n4 93\\n6-93\\n8.72\\n7.70\\nti .11\\n7 07\\n5 30\\n\u00e2\u0096\u00a03.8i\\n7.18\\n325\\n4.76\\n:i3\\n\u00e2\u0096\u00a095\\n:.04\\nper ct.\\n91\\n41\\n23\\n33\\n49\\n48\\n53\\n50\\n44\\n43\\n72\\n27\\n29\\n42\\n28\\n1.76\\n1.04\\n1.20\\n1.28\\n1. 41\\nI -15\\n1.26\\n2.07\\n2 23\\n2.75\\n2.05\\n2.34\\n2.19\\nI-3I\\n1 .01\\na:2\\nper ct.\\n\u00e2\u0080\u00a223\\n\u00e2\u0080\u00a215\\n.09\\n\u00e2\u0080\u00a215\\n\u00e2\u0080\u00a213\\n.26\\n\u00e2\u0080\u00a213\\n.20\\nII\\n\u00e2\u0080\u00a213\\n\u00e2\u0080\u00a213\\n-iO\\n\u00e2\u0080\u00a215\\n09", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0150.jp2"}, "151": {"fulltext": "MANURES AND FERTILIZERS.\\n137\\nFERTILIZING CONSTITUENTS OF FEEDING\\nSTUFFS AND FARM PRODUCTS.\u00e2\u0080\u0094 (0\u00c2\u00ab//\u00c2\u00ab\u00c2\u00abe^^.)\\nMaterial.\\nGrains and Other Seeds.\\nCorn\\nSorghum seed\\nBarley..\\nOais\\nWheat, spring\\nwinter\\nRye\\nMillet, common\\nJapanese millet\\nRice\\nBuckwheat\\nSoja beans\\nOther Concentrated Feeds\\nCorn meal\\nCorn and cob meal\\nGround oats\\nbarley\\nWheat flour\\nPea raeal\\nCorn cobs\\nHominy feed\\nGluten meal\\nStarch feed (glucose refuse)\\nMalt sprouts\\nBrewers grains, dry\\nwet\\nRye bran\\nmiddlings\\nWheat bran\\nmiddlings\\nRice bran\\npolish\\nBuckwheat middlings\\nCotton-seed meal\\nhulls\\nLinseed meal (old process).\\n(new process)\\nApples, fruit\\nApple pomace\\nDairy Products^ etc.\\nWhole milk\\nSkim-milk\\nCream\\nButtermilk\\nWhey\\nButter\\nCheese\\nLive cattle\\nSheep\\nSwine\\n1\\nJ2\\nNitro-\\ngen.\\nPhos-\\ni-1\\nper ct.\\nper ct.\\nper ct. pe\\nret.\\n10.88\\n1-53\\n1.82\\n70\\n14.00\\n1.48\\n81\\n14-30\\n2.48\\n1. 51\\n79\\n18.17\\n2.98\\n2.06\\n82\\n14-35\\n1-57\\n2.36\\n70\\n14-75\\n2.36\\n89\\n14.90\\n1.76\\n82\\n12.68\\n2.04\\n85\\n13.68\\n1-73\\n6q\\n12.60\\n.82\\n1.08\\n18\\n14.10\\n1.44\\n44\\n18.33\\n4-99\\n5-30 I\\n87\\n12.95\\n1. 41\\n1.58\\n6:;\\n8.96\\n1. 41\\n57\\nII. 17\\n3-37\\n1.86\\n77\\n13-43\\n2.06\\nI-.S5\\n66\\n9-83\\n1.22\\n2.21\\n57\\n8.8s\\n2.68\\n3.08\\n82\\n12.09\\n.82\\n\u00e2\u0080\u00a250\\n06\\n8.93\\n2.21\\n1.63\\n98\\n8.59\\n-73\\n5-03\\n33\\n8.10\\n2.62\\n29\\n18.38\\n12.48\\n3-55 I\\n43\\n9.14\\n3.92\\n3.62 I\\n03\\n75- 01\\n.89\\n31\\n12.50\\n4.60\\n2.32 2\\n28\\n12.54\\n352\\n1.84 I\\n26\\n11.74\\n6.25\\n2.67 2\\n89\\n9.18\\n2.30\\n2.63\\n95\\n10 20\\n12.94\\n.71\\n29\\n10.30\\n9.00\\n1.97 2\\n67\\n14.70\\n1.40\\n1.^8\\n68\\n7.81\\n6.95\\n6.79 2\\n88\\n10.17\\n2.40\\n.69\\n25\\n8.88\\n6.08\\n5-43\\n.66\\n7-77\\n5-37\\n5-78 I\\n83\\n85-30\\n\u00e2\u0080\u00a239\\n\u00e2\u0080\u00a213\\n01\\n80.50\\n.27\\n-23\\n.02\\n87.00\\n\u00e2\u0080\u00a275\\n\u00e2\u0080\u00a253\\n19\\n90.25\\n.80\\n56\\n.20\\n74 05\\n-50\\n40\\n-15\\n90.50\\n.70\\n48\\n.17\\n92.97\\n.60\\n15\\n14\\n79.10\\n-15\\n12\\n04\\n33 25\\n2.10\\n3\\n93\\n.60\\n50 2\\n4 40\\n2\\n48\\n.70\\n44-8\\n2.90\\nI\\n95 I\\n\u00e2\u0080\u00a213\\n42\\n1.80\\nI\\n76\\n\u00e2\u0080\u00a273\\nper ct.\\n.40\\n.42\\n48\\n62\\n39\\n6i\\n54\\n36\\n38\\n09\\n.40\\n47\\n-59\\n\u00e2\u0080\u00a234\\n-54\\n.99\\n.60\\n\u00e2\u0080\u00a249\\n\u00e2\u0080\u00a205\\n\u00e2\u0080\u00a215\\n1.63\\n.09\\n\u00e2\u0080\u00a205\\n1.40\\n.81\\n1. 61\\n\u00e2\u0080\u00a263\\n\u00e2\u0096\u00a024\\n\u00e2\u0096\u00a071\\n\u00e2\u0080\u00a234\\n.87\\n1 .02\\n1-37\\nI 39\\n\u00e2\u0080\u00a219\\n\u00e2\u0080\u00a213", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0151.jp2"}, "152": {"fulltext": "128\\nAGRICULTURE.\\nAMOUNT OF SOILi INGREDIENTS TV^ITHDRAWN\\nBY VARIOUS CROPS, IN LBS. PER ACRE.\\n(HiLGARD.)\\nCrops.\\nGrapes, i,ooo lbs\\nCrop of 10,000 lbs\\nSeeds, 646 lbs\\nFlesh, 9,154 lbs\\nWood, 2,010 lbs\\nPrunes, 1,000 lbs..\\nCrop of 30,000 lbs\\nPits, 1,635 lbs.\\nFlesh, 28,365 lbs\\nApricots, 1,000 lbs\\nCrop of 30,000 lbs\\nPits, 1,740 lbs\\nFlesh, 28,260 lbs\\nOranges, 1,000 lbs\\nCrop of 20,000 lbs\\nSeeds, 240 lbs\\nFlesh and rind, 19,760 lbs\\nRoots, percentage\\nStems,\\nLeaves\\nOlives, 1,000 lbs\\nCrop of 2,200 lbs\\nPits, 429 lbs\\nFlesh, 1,771 lbs...\\nLeaves, 4,400 lbs\\nWood, 11,000 lbs\\nWheat, 1,000 lbs. (whole plant)..\\nCrop of 4.800 lbs. (hay)\\nGrain, 20 bushels\\nStraw, 3,600 lbs\\nAlfalfa, 1,000 lbs\\nCrop of i2,ooo lbs\\nSugar beets (fresh), 1,000 lbs\\nCrop of 72,000 lbs\\nRoots, 40,000 lbs\\nTops, 32,000 lbs\\nRamie, i. 000 lbs\\nCrop of 14.25 tons\\nLeaves, 4.25 tons\\nStalk (without bark), 7.25 tons.\\nBark (cuticle and fibre), 2.75\\ntons\\nCotton, 1,000 lbs\\nCrop of 3,200 lbs\\nLeaves, 400 lbs\\nStems, 1,200 lbs\\nSeeds, 800 lbs\\nBurs, 400 lbs\\nLint, 400 lbs\\n53-42\\n303\\n120.90\\n8.60\\n112.30\\n5-i6\\n154.80\\n12.25\\n142.55\\n432\\n86.40\\n6.90\\n79-50\\n100. 12\\n100.00\\n99.91\\n94-63\\n208.18\\n193-25\\n14-56\\n190. 16\\n123.18\\n51.26\\n246.04\\n24.00\\n222.04\\n65.00\\n780.00\\n18.73\\n1349-72\\n287.00\\n1062.72\\n75-19\\n2143-57\\n641-35\\n410.48\\n91-74\\n54-26\\n173.60\\n48.69\\n38.44\\n29-37\\n52.01\\n5.09\\n5-00\\n50.00\\n1.48\\n47-44\\n15.69\\n2.66\\n79.70\\n2.06\\n77-64\\n2.83\\n84.98\\n1.36\\n83.62\\n1. 00\\n10.00\\n42.28\\n2 74\\n39-54\\n1543\\n11.69\\n16.51\\n8.55\\n18 81\\n6.77\\n12.04\\n58.05\\n24.46\\n9-15\\n43.92\\n7.85\\n36.07\\n13 -49\\n[61 .88 274.32\\n5-381 3-11\\n387.44 224.08\\n152.00 i6.oo\\n235.44 208 08\\n8.84! 23 08\\n251.98 657.82\\n68.13 566.91\\n155.99 71-77\\n21.60\\n-13\\n3-9\\n\u00e2\u0080\u00a252\\n3-40\\n.18\\n5-45\\n-83\\n465\\n\u00e2\u0080\u00a299\\n19.72\\n1.32\\n18.40\\n49-89\\n55 13\\n56.38\\n2.32\\n5.10\\n4-\\n1.09\\n88.53\\n66.63\\n2.30\\n11.04\\n\u00e2\u0080\u00a272\\n10.32\\n22.86\\n27.86\\n11.00\\n35.26\\n7-99\\n9.17\\n8.99\\n7.42\\n1.69\\n19\\n13 76\\n44.04\\n15.03\\n10.58\\n3-07\\n14.16\\n1.52\\n15.20\\n5-75\\n8.93\\n8.74\\n\u00e2\u0080\u00a253\\n15-95\\n2.80\\n13.15\\n\u00e2\u0080\u00a271\\n21.38\\n5-36\\n16.02\\n-53\\n10.60\\n1.61\\n8 99\\n13-47\\n17.09\\n3-27\\n1. 18\\n2.59\\n2.40\\n\u00e2\u0080\u00a219\\n20.08\\n14-87\\n4-13\\n19.80\\n11.90\\n7 90\\n6 43\\n77.16\\n1.61\\nti6.i6\\n36.00\\n80.16\\n6 46\\n155-70\\n77.13\\n67.7\\n10.86\\n7-03\\n22.54\\n4\\n4.49\\n9-74\\n3-57\\n\u00e2\u0080\u00a252\\n.61\\n1.48\\n44.40\\n10.30\\n34.10\\n2.29\\n68.70\\n15.00\\n53-70\\n1.83\\n36.60\\n7.89\\n.02\\n7.87\\n1-59\\n19.08\\n.861\\n61.63\\n12.00\\n49 68\\n1.12\\n51-85\\n41.56\\n2.50\\n7-79\\n2-.S8\\n8.27\\n2.75\\n2.54\\n.48\\n2.14\\n-36\\n12.96\\n55-52\\n2.38\\n73-40\\n60.40\\n13.00\\n12.97\\n369.70\\n206 10\\n105.85", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0152.jp2"}, "153": {"fulltext": "MANURES AND FERTILIZERS.\\n129\\nODh\\nOooOOOOoo-\u00c2\u00ab-N *t^OO^MONf\u00c2\u00bb000 *Ovo\\n00 VO r^vo \u00e2\u0096\u00a0\u00e2\u0099\u00a6oo ro lovo tv lo ui *vo 0^ 0 O loo M\\nMM\\nOOOOOOOOOOOOOOOOOOOOOOOO\\nO VO O \u00c2\u00abn C t^vc PI in O\\n\u00c2\u00a72\\neucL\\nnOMOOooNvovOt^PiOO\\nP) -^CJ t^-^M crt cn IT, r. CI w HI\\nOOOOOOOOOOOOOOOOOOOOOOOO\\nO \u00c2\u00abOvO N O\\nO O 00 OVO o\\nen W\\n\u00e2\u0080\u00a2o be\\nN-^-Of^OOPf-^-^O OOvOP1000roO^OO OMOf)\\nlA t^ O lO O r ^oo 00 00 t^vo lorr, o rorr)T^M lot^ roco vo\\ncooocoooooocoooooooeoooo\\nvOt^O 00 Ai-Nt .OcoOoovo- u-)vo il- n looo \\\\0 O w\\n(A en\\n.bjdii\\nui en J2 X)\\n:xi\\nxixixi w\\n.J3\\n:il 8 8\\nO O c\\no\\nS88\\nSR\\nIT) Pi\\nP) fO P)\\nu-ivo\\nCf)\\no o o\\n\u00e2\u0080\u00a22222\\noo\\no\\n00008\\nPo8R\\n8 8\\n-8\\n\u00e2\u0080\u00a28\\n5,88\\n\u00e2\u0096\u00a0:^8\\nr. M 0,\\npi ro\\nm\\n20 tons.\\n40 bushels.\\n40 bushels.\\n30 bushels.\\n30 Ions.\\nD\\n60 bushels\\nLo 700 bushels\\nt6 tons\\nto 30 bushels\\nLo 8 tons\\nLO 200 bushels\\nto 30 bushels\\nLo 600 bushels\\nGill\\nm\\ni^ 10\\n8\\ng,g.- ^8- 8\\n^S.l?\\n_ 4) U V.\\nJJ n O u en g;3\\nrt OJ 3\\n4)\\nbt g -D\\nO -3\\n;aacQCQUucjg0IiSO0euf^P-puiiic/2H{", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0153.jp2"}, "154": {"fulltext": "130 AGRICULTURE.\\nMINI31UM AMOUNT OF FARMYARD MANURE\\nrequired to replace the Ingredients abstracted from\\nthe Soil by an Acre of Different Crops. (McConnell.)\\nWheat 5 tons.\\nBarley 5\\nOats 5\\nMeadow hay 8\\nRed clover 12\\nBeans 10\\nTurnips 15, tons.\\nSwedes 10\\nMangolds 20\\nPotatoes 10\\nCabbage 25\\nCarrots 10\\nA3IOUNT AND QUALITY OF MANURE PRODUCED\\nBY STOCK.\\nThe various classes of farm animals will produce about\\nthe following quantities of solid and liquid manure during\\na year, viz.:\\nSolid Manure. Liquid Manure.\\nHorse 12,000 lbs. 3,000 lbs.\\nCow 20,000 8,000\\nSheep 760 380\\nPig 1,800 1,200\\nSince a considerable portion of the manure is lost while\\nthe animal is working or is out-doors, the quantities secured\\nin the manure-pile will not come up to these figures.\\nThe quantities of urine voided by farm animals during\\ntwenty-four hours are on the average as follows, accord-\\ning to Wilckens cows, 15-20 lbs.; horses, 20-27 lbs.;\\nsheep, 2 lbs.; swine, 7-9 lbs. The capacity for liquid\\nmanure-tanks or cisterns intended to hold the fluid excre-\\nments of a herd of a certain size may readily be calculated\\non a basis of these figures (see tables on p. 154). 6000 lbs.\\n(about 720 gallons) of urine per 1000 lbs. live weight of\\ncattle, is a liberal estimate.\\nThe quality of the manure produced will depend on the\\ncharacter of the feeding and the kind of stock kept. Rich\\nfeeding produces a rich manure, since, as shown in the\\ntable given below, only a relatively small portion of the\\nvaluable fertilizing ingredients of the food is retained in", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0154.jp2"}, "155": {"fulltext": "MANURES AND FERTILIZERS.\\n131\\nthe bodies of the animals, or is taken away in the products\\nsold. Rich feeding, therefore, has a beneficial influence in\\ntwo directions, larger yields of products being obtained,\\nand a better quality of manure being produced.\\nCOMPOSITION, AMOUNT, AND VALiUE OF MANURE\\nProduced by Different Kinds of Farm Animals.\\n(Results of experiments conducted at Cornell University Experiment\\nStation.)\\nAnalysis and Value per Ton of\\nManure.\\nAmount and Value per\\n1000 lbs. Live Weight\\nper Day.\\nj5\\n\u00e2\u0080\u00a20\\nV\\n0^^\\nD,\\nrt ao\\nH\\n1-5\\n.a.\\nm\\nPer ct.\\nPer ct.\\nPer ct.\\nPer ct.\\nCents.\\nSheep.\\n59-52\\n-77\\n9-39\\n-59\\nS3^.30\\n34-1\\n7.2\\n$2609\\nCalves..\\n77-73\\n-50\\n-17\\n\u00e2\u0080\u00a253\\n2.18\\n67.8\\n6.7\\n24-45\\nPigs\\n74-13\\n.84\\n-39\\n-32\\n3-29\\n836\\n16.7\\n60.88\\nCows\\n75-25\\n-43\\n.29\\n\u00e2\u0080\u00a244\\n2.02\\n74.1\\n8.0\\n29-27\\nHorses\\n48.69\\n.49\\n.26\\n.48\\n2.21\\n48.8\\n7.6\\n27.74\\nQUANTITIES OF NITROGEN AND ASH CONSTITU-\\nents Voided by Animals or Obtained in Animal\\nProducts. (Lawes and Gilbert.)\\nPercentage of Nitrogen.\\nObtain-\\ned as\\nAnimal\\nProd-\\nuct.\\nVoided\\nas Solid\\nExcre-\\nment.\\nVoided\\nas\\nLiquid\\nExcre-\\nment.\\nIn Total\\nExcre-\\nment.\\nPercentage of Ash\\nConstituents.\\nObtained\\nas Live\\nWeight\\nor Milk.\\nVoided\\nas Excre-\\nment or\\nPerspira-\\ntion.\\nHorse at rest\\nHorse at work...\\nFattening oxen\\nI ^ittening sheep,\\ni iittening pigs.\\nMilking cows\\nNone.\\nNone.\\n3-9\\n4-3\\n14.7\\n24^5\\n43 -o\\n29.4\\n22.6\\n16.7\\n22.0\\n18. 1\\n57-0\\n70.6\\n73-5\\n79.0\\n63-3\\n57^4\\n100. o\\n100. o\\n96.1\\n95^7\\n85-3\\n75-5\\nNone.\\nNone.\\n23\\n3-8\\n4.0\\n10.3\\n100. o\\nICO.Q\\n97 7\\n96.2\\n96.0\\n89.7\\nValuing nitrogen at 15 cents, pnosphoric acid at 6 cents, ana potasft\\nat 4i cents per pound (see page 136).", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0155.jp2"}, "156": {"fulltext": "132\\nAGRICULTURE.\\nPERCENTAGE COMPOSITION OF COMMERCIAL\\nFERTILIZING MATERIALS. (Real.)\\n3\\n1\\n1\\n1\\n1\\na-\\nPhosphoric Acid.\\nName.\\n2\\n3\\n\u00e2\u0080\u00a2c\\nu\\n6\\nS\\nAlcjae {Lytighia tnaj usczila).\\n16.26\\n5-88\\n4-25\\n11-33\\n-79\\n2.06\\n3^43!\\n36.08I\\nAshes, anthracite coal\\nbitutninous\\n.10\\n.40\\n1.20\\n1.27\\n5.25\\n1-31\\n.10\\n.40\\n1. 14\\n1-51\\n1.70\\n3-8o\\n35^89\\n28.28\\n17.00\\n23.25\\n17.60\\n20. 10\\n29.90\\nlime-kiln\\n15-45\\n30.22\\n12.50\\n40.09\\n7.00\\n4.60\\n8.20\\n48.50\\n28.08\\n34.00\\n44.89\\nBat guano\\nBone-ash\\n2-37\\n15.40\\nIZ\\n7-50\\n4-05\\n2.60\\n6.20\\n1.70\\ndissolved\\nI e^\\nfree from fat\\nfrom glue factory\\nCarnallite\\n13.60\\nCaribbean guano\\nCastor pomace\\n7-31\\n9-50\\n7.80\\n7-7S\\n24.27\\n12.50\\n12.75\\n81.19\\n22.28\\n10.17\\n3.20\\n87 -75\\n22.70\\n4.82\\n7.27\\nI -50\\nI-50\\n1.50\\n1.50\\n12.09\\n13-32\\n2.00\\n7.60\\n1.40\\n8.54\\n26.77\\n1-75\\n8.35\\n2.88\\n3.10\\n13-35\\n1. 91\\n8.25\\n.07\\n39 95\\n6.79\\n10.52\\n7-25\\n\u00e2\u0080\u00a235\\n1. 10\\n22.75\\n1.77\\n1.50\\n1-25\\n6.50\\n9.60\\nCotton-seed meal, decort\\nundecort\\nCuba guano\\n.32\\n\u00e2\u0080\u00a255\\n2.60\\nEc\\\\-gr?i?,%{zoster,i marina)..\\nGas lime\\n43-66\\n13-25\\n.20\\n1.83\\n!o6\\nKainit\\n13-54\\n.24\\n1-15\\n2 82\\nKrugite.\\nLobster shells\\nMarls, Kentucky\\nMaryland and Virginia\\nNew Jersey green sand\\nNorth Carolina\\nMeat scrap\\nMona Island guano\\nMuck\\n4-50\\n10.44\\n.76\\n1. 10\\n.40\\n15-70\\n12.12\\n8.42\\n\u00e2\u0080\u00a21-3\\n.2-1.5\\n3-52\\n.2\\n.0-2\\n.1-4\\n0-.4\\n21 88\\n.10\\n.10\\n12.45\\n22.24\\n3-34\\n1-9\\n5-45\\n\u00e2\u0080\u00a215\\n\u00e2\u0096\u00a035\\n51.48\\n7-55\\n37-49\\n-90\\nNavassa phosphate\\n34-27\\n37.45\\nOleomargarine refuse\\n.88", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0156.jp2"}, "157": {"fulltext": "MANURES AND FERTILIZERS.\\n133\\nPERCENTAGE COMPOSITION OF COMMERCIAL\\nFERTILIZING MATERIALS.\u00e2\u0080\u0094 C^\u00c2\u00ab/ z /?^^a\\n6\\n1\\n1\\nPhosphoric Acid.\\nName.\\ncJ\\n3\\n1\\ni\\nOyster-shell lime*\\n15.00\\n61.50\\n14.8.\\n2.25\\n\u00e2\u0096\u00a0\u00e2\u0096\u00a0;85\\n7-35\\n\u00e2\u0080\u00a205\\n.18\\n2.65\\n.18\\n.08\\n15.30\\n24 50\\n55 00\\nPeat\\nPeruvian guano\\nPhosphates, Florida\\nPlaster, purct\\n3.20\\n4.10\\n28.50\\n20.93\\n6^06\\n.;si\\nSeaweed\\n81.90\\n81.50\\n88.49\\n5-54\\n.29\\n\u00e2\u0080\u00a273\\n\u00e2\u0080\u00a205\\n.40\\n.92\\nI \u00e2\u0080\u00a2so\\n\u00e2\u0080\u00a205\\n1.83\\n.08\\n\u00e2\u0080\u00a230\\n.18\\n.10\\nmixed\\nSewage sludge, precipitated\\nSoot\\n11.60\\n27 m\\n15.20\\n28.03\\n1. 61\\nground....\\nSpent tan-bark ashes\\nSumac waste\\n3:^:\\n63.06\\n1.00\\n4-75\\n2-54\\n7-25\\n10.00\\n1.45\\n6.18\\n10.00\\n41.87\\n33-46\\n1.14\\n1. 19\\n20.50\\n6.70\\n2.04\\n3-25\\nSulfate of ammonia\\nSulfate of potash and mag-\\n25-50\\n33 40\\n16.65\\n2-57\\n48.66\\nSulfate of potash, high grade\\nSylvanite\\nTankage\\nThomas slag\\n\u00e2\u0080\u00a230\\n.00\\nS-io\\n3 06\\nli .So\\n23-49\\n.65\\n.70\\n3-71\\n2-35\\n5.02\\n8.20\\n3 92\\ntl.20\\n\u00e2\u0080\u00a243\\n.10\\n\u00e2\u0096\u00a049\\n.56\\n\u00e2\u0080\u00a235\\n1.50\\n\u00e2\u0080\u00a225\\n.20\\n1.00\\n\u00e2\u0080\u00a230\\n.60\\nstems\\n4.20\\nWool waste\\n15.80\\n68.87\\n60.00\\n6.50\\n.49\\n.29\\n\u00e2\u0080\u00a258\\nl.IO\\n.44\\n1-55\\n1. 00\\n.60\\n3.20\\n.80\\n\u00e2\u0080\u00a255\\n1-95\\n\u00e2\u0080\u00a250\\n.60\\n\u00e2\u0080\u00a243\\n\u00e2\u0080\u00a235\\n\u00e2\u0080\u00a232\\n\u00e2\u0080\u00a217\\nComposition of Farm\\nManures.\\nBarnyard manure, average..\\nCattle excrement, solid, fresh\\nCattle urine fresh\\nHen manure fresh\\n.85\\n7\\nHorse urine fresh.\\nHuman excrement solid\\n77.20\\n95 qo\\n10.00\\n50.00\\n1.09\\n\u00e2\u0080\u00a217\\n1.90\\n1.40\\n\u00e2\u0080\u00a231\\n.01\\n\u00e2\u0080\u00a230\\n.41\\n.07\\nPigeon manure, dry\\nPoudrette, night soil\\nSheep excrement. solid,fresh\\n2.10\\n.80\\nStable manure mixed\\n73-27\\nSwine excrement, solid, fresh\\nSwine urine, fresh\\n18.5 per cent carbonate.\\nNova Scotia plaster contains 94 per cent pure gypsum and 4 per cent\\ncarbonate of lime; Onondaga and Cayuga, 65-75 per cent gypsum and\\n18-28 per cent carbonate of lime,\\nSometimes as high as 5 per cent.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0157.jp2"}, "158": {"fulltext": "134 AGRICULTURE.\\nEXHAUSTION OF FERTILIZERS. (Scotch Authority.)\\nON CULTIVATED CLAY LOAM.\\nKind of Fertilize\\nr.\\nXi 1\\nPer Cent remaining in the\\nSoil Unexhausted at\\nEnd of Each of First\\nSix Years.\\nI\\n2\\n3\\n4\\n5\\n6\\nLime\\n12\\ns\\n5\\n4\\n3\\n5\\n5\\n8o\\n6o\\n50\\n20\\n30\\n40\\n60\\n65\\n30\\n30\\n10\\n20\\n30\\n30\\n55\\n20\\n20\\n5\\n20\\n20\\n45\\n10\\n10\\n10\\n10\\n35\\n25\\nPhosphatic g^uanos\\nDissolved bones and plain\\nphates\\nHigh grade ammoniated\\nsuperphos-\\nfertilizers,\\nStable m;^nnr\\nON CULTIVATED LIGHT OR MEDIUM SOILS.\\nLime\\nBone meal\\nPhosphatic guanos\\nDissolved bones and plain superphos\\nphaie\\nHigh-grade ammoniates, guanos\\nCotion-seed meal\\nStable manure\\n4\\n75\\n60\\n60\\n30\\n4\\n50\\n20\\n3\\n20\\n10\\n3\\n30\\n20\\n4\\n4\\n40\\n60\\n30\\n30\\nON CULTIVATED PASTURE LAND.\\nLime\\nBone meal\\nPhosphatic guanos\\nDissolved bone, etc\\nHigh-grade ammoniated guanos\\nCotton-seed meal\\nStable manure\\n80\\n70\\n60\\n60\\n50\\n40\\n50\\n40\\n30\\n30\\n20\\n10\\n30\\n20\\n10\\n40\\n30\\n20\\nbo\\n50\\n40\\nSulfate of ammonia, nitrate of soda, sulfate, nitrate,\\nand muriate of potash are generally held to be entirely\\nexhausted by the crops grown the season of their applica-\\ntion.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0158.jp2"}, "159": {"fulltext": "MANURES AND FERTILIZERS.\\n135\\nEQUIVALENT QUANTITIES OP FERTllilZING\\nMATERIALS. (Wheeler and Hartwell.)\\nFor\\nloo lbs. nitrate of\\nsoda\\nTOO lbs. sulfate\\nof ammonia\\nloo lbs dried\\nblood\\nloo lbs. cotton-\\nseed meal\\nloolbs. diss, phos-\\nphate rock\\nloolbs. diss, bone\\nblack\\nloo lbs. double\\nsuperphosphate\\nr\\nloo lbs.\\nage\\ntank-\\nloo lbs. dry\\nground fish\\nloo lbs. fine-\\nground bone\\nMay be Substituted any One of these Materials.\\n76 lbs. sulfate of\\nammonia\\n132 lbs. nitrate of\\nsoda\\n71 lbs. nitrate of\\nsoda\\n43 lbs. nitrate of\\nsoda\\n76 lbs. diss, bone\\nblack\\n131 lbs. diss, phos\\nphate rock\\n308 lbs. diss, phos-\\nphate rock\\n141 lbs. dried 235 lbs. cotton-\\nblood seed meal.\\n186 lbs. dried 311 lbs. cotton-\\nblood seed meal\\n54 lbs. sulfate of 167 lbs. cotton-\\nammonia seed meal\\n32 lbs. sulfate of 60 lbs. dried\\nammonia blood\\n33 lbs. double su-\\nperphosphate\\n43 lbs. double su-\\nperphosphate\\n235 lbs. double\\nsuperphosphate\\n39 lbs. nitrate of soda and 38 lbs. phosphate rock.\\n29 lbs. sulfate of ammonia and 38 lbs. phosphate\\nrock.\\n55 lbs. dried blood and 38 lbs. phosphate rock.\\n91 lbs. cotton-seed meal and 38 lbs. phosphate rock.\\n80 lbs. dry ground fish and 14 lbs. phosphate rock.\\n33 lbs. nitrate of soda and 4.5 lbs. fine-ground bone.\\n48 lbs. nitrate of soda and 31 lbs. diss, phosphate rock.\\n37 lbs. sulfate of ammonia and 31 lbs. diss, phosphate\\nrock.\\n68 lbs. dried blood and 31 lbs. diss, phosphate rock.\\n113 lbs. cotton-seed meal and 31 lbs, diss, phosphate\\nrock.\\n80 lbs. tankage and 17 lbs. nitrate of soda.\\n36 lbs. fine ground bone and 44 lbs. nitrate of soda.\\n13 lbs. nitrate of soda and 85 lbs. diss, phosphate rock.\\n10 lbs. sulfate of ammonia and 85 lbs. diss, phosphate\\nrock.\\n18 lbs. dried blood and 85 lbs. diss, phosphate rock.\\n30 lbs. cotton-seed meal and 85 lbs. diss, phosphate\\nrock.\\n33 lbs. tankage and 72 lbs. diss, phosphate rock.\\n27 lbs. dry ground fish and 76 lbs. diss, phosphate rock", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0159.jp2"}, "160": {"fulltext": "136 AGRICULTUHi:.\\nVALUATION OF MANURES AND FERTILIZERS.\\nThe valuation of fertilizing ingredients shown below (see\\nP- 137) is the one agreed upon by a number of Eastern\\nexperiment and fertilizer control stations after a careful\\nstudy of the retail prices of crude products of fertilizers\\nduring the six months prior to March i, 1896. It expresses\\nthe commercial value of the fertilizers, and not their agri-\\ncultural value, which will vary according to the require-\\nments of the land and the character of the crops grown.\\nFertilizers are sold in States having fertilizer control, on\\nthe basis of a guarantee of a minimum content of potash,\\nphosphoric acid, and nitrogen, singly or combined, and it\\nis the office of the fertilizer control stations to watch that\\ngoods offered for sale in their respective states are up to\\nthe guarantee. Farmers living in states where fertilizer\\nlaws are enacted (Alabama, Arkansas, Connecticut, Dela-\\nware, Florida, Georgia, Illinois, Indiana, Kentucky, Louis-\\niana, Maine, Maryland, Massachusetts, Michigan, Missis-\\nsippi, Missouri, New Hampshire, New Jersey, New York,\\nNorth Carolina, Ohio, Pennsylvania, Rhode Island, South\\nCarolina, Tennessee, Vermont, Virginia, West Virginia, Wis-\\nconsin) should not buy fertilizers except on guarantee, and\\nshould examine the fertilizer bulletins published by their\\nrespective stations to ascertain that the goods put on the\\nmarket are not below the guarantee, and that the valuation\\nprice is not below the selling price of the article. Where\\na reasonable suspicion of fraud exists, apply to the direc-\\ntor of the experiment station for information concerning\\nthe goods offered for sale or the firm placing them on the\\nmarket.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0160.jp2"}, "161": {"fulltext": "MANURES AND FERTILIZERS. 137\\nTRADE VALUES OF FERTILIZING INGREDIENTS\\nIN RAW MATERIALS AND CHEMICALS, 1899.\\nAdopted by Eastern Experiment Stations for estimating the value of\\nmixed commercial fertilizers.\\nCents\\nNitrogen per lb.\\nin ammonia salts 15\\nin nitrates 12^\\nOrganic nitrogen\\nin dry and fine-ground fish, meat, blood, and in high-\\ngrade mixed fertilizers 14\\nin cotton-seed meal, linseed meal, and castor pomace 12\\nin fine-ground bone and tankage 14\\nin coarse bone and tankage 10\\nPhosphoric acid\\nsoluble in water 4^\\nsoluble in ammonium-citrate solution 4\\nin dry fine-ground fish, bone, and tankage 4\\nin coarse bone and tankage 2\\nin cotton-seed meal, linseed meal, castor pomace, and\\nwood ashes 4\\ninsoluble (in ammonium-citrate solution), in mixed\\nfertilizers 2\\nPotash as high-grade sulfate, and in mixtures free\\nfrom muriate 5\\nas muriate 4^\\nThe manurial constituents contained in feeding stuffs are\\nvalued as follows\\nOrganic nitrogen 12\\nPhosphoric acid 4\\npotash 4^", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0161.jp2"}, "162": {"fulltext": "138\\nAGRICULTURE.\\nCONVERSION TABLE FOR CAIiCULATING FER-\\nTILIZING INGREDIENTS.\\nAmount of\\nNitrogen\\nAmmonia\\nNitrate of soda\\nSulfate of ammonia\\nPotash (anhydrous)\\nSulfate of potash\\nMuriate of potash\\nPhosphoric acid (anhydrous)\\nMono-calcium phosphate\\nDi-calcium phosphate\\nTri-calcium phosphate\\nLime (calcium oxid)\\nChlorin!...!\\nGives Corresponding Amount\\nof\\nAmmonia.\\nNitrate of soda.\\nNitrogen.\\nSulfate of ammonia.\\nChlorid of ammonia.\\nNitric acid.\\nNitrate of soda.\\nNitrogen.\\nAmmonia.\\nNitrogen.\\nAmmonia.\\nSulfate of potash.\\nMuriate of potash.\\nPotash.\\nTri-calcium phosphate.\\nDi-calcium phosphate.\\nMono-calcium phosphate.\\nTri-calcium phosphate.\\nPhosphoric acid.\\nTri-calcium phosphate.\\nCarbonate of lime.\\nSodium chlorid.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0162.jp2"}, "163": {"fulltext": "AGRICULTUKAL ENGlNEEUING. 139\\nXL AGRICULTURAL ENGINEERING.\\nREASONS FOR TILE-DRAINING LAND.\\n(Chamberlain.*)\\nLand should be drained, because:\\n1. Tile drainag makes all tillage and harvesting operations\\neasier and more rapid, physically and mechanically.\\n2. Drainage removes both the excess surface-water, and the\\nsurplus water in the soil and the subsoil.\\n3. Drainage prevents loss of fertility by surface wash.\\n4. Drainage will add fertility to the soil with each rainfall.\\n5. Drainage helps to warm the soil as well as to dry it, giv-\\ning best conditions for plant growth.\\n6. Drainage lengthens the season of tillage, crop, growth^\\nand harvest.\\n7. Drainage increases the extent of root pasturage.\\n8. Drainage helps to disintegrate the soil and make pulveri-\\nzation possible.\\n9. Drainage greatly diminishes the effect of frost in heaving\\nout wheat, clover, etc., in winter and spring.\\n10. Drainage on clayey soils helps the crops to resist drought\\nbetter.\\n11. Drainage often, though not always, diminishes the sud-\\ndenness and violence of floods.\\n12. Drainage, both open and with tiles, improves the health\\nof a region.\\n\u00e2\u0080\u00a2Tile Drainage, by W. I. Chamberlain, Medina, Ohio, 1891, 35 cents.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0163.jp2"}, "164": {"fulltext": "140\\nAGRICULTURE.\\nNOMBER OF RODS AND OF TILES PER ACRE,\\nWITH DRAINS AT VARIOUS DISTANCES\\nAPART. (Scott.)\\nDistance\\nRods\\n12-inch\\nTile.\\nbetween\\nthe Drains,\\n(5^ Yards)\\nper Acre.\\n13-inch\\nTile.\\n14-inch\\nTile.\\n15-inch\\nTile.\\nFeet.\\n15\\n176\\n2904\\n2680\\n2489\\n2323\\n18\\n146\\n2420\\n2234\\n2074\\n1936\\n21\\n125\\n2074\\n1915\\n1778\\n1659\\n24\\n110\\n1815\\n1676\\n1555\\n1452\\n27\\nQ7\\n1613\\n1480\\n1383\\n1290\\n30\\n88\\n1452\\n1340\\n1244\\n1161\\n33\\n80\\n1320\\n1219\\n1131\\n1056\\n36\\n72\\n1210\\nT117\\n1037\\n968\\n39\\n67\\n1117\\n1031\\n957\\n893\\n42\\n62\\n1037\\n958\\n888\\n829\\nSIZE OF TILE PIPES\\nRequired for Draining under Average Conditions.\\n(Waring.)\\nThe drains being laid four feet, or more, deep, and laid on\\na well-regulated fall of three inches in a hundred feet\\nFor 2 acres ij-inch pipes\\n8 2i\\n20 3i\\n40 two 3^\\n50 6\\nThese drains will remove the water fast enough for all prac-\\ntical purposes, even after heavy storms; if the pipes are securely\\nlaid, the drains will only be benefited by the occasional cleaning\\nthey will receive when running more than full.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0164.jp2"}, "165": {"fulltext": "AGUICULTUIIAL EX(UNEERING.\\nMl\\nTable of Size of Tile Pipe of Main Drain.\\n(McCoNNELL.)\\nFall.\\nAcres Drained.\\n3-inch\\n4-inch\\n6-inch\\n8-inch\\nlo-inch\\nTile.\\nTile.\\nTile.\\nTile.\\nTile.\\n18.6\\n26.8\\n74-4\\n150.0\\n270.0\\n15.1\\n21.8\\n60.4\\n128.0\\n220.8\\n12.9\\n18.6\\n51.6\\n108.8\\n189.6\\nII. 9\\n17.0\\n47-7\\n98.0\\n170.4\\n10.9\\n15-6\\n43-4\\n90.0\\n156.0\\n10.\\n14-5\\n39-9\\n83.0\\n144.4\\n9-3\\n13-4\\n37-2\\n77.0\\n135-0\\n8.1\\n12.6\\n35 -o\\n72.5\\n127.0\\n7-3\\nII. 9\\n331\\n69.2\\n120.6\\n6.7\\n\u00c2\u00a7\u00e2\u0080\u00a25\\n26.6\\n56.0\\n97-3\\n5-7\\n8.2\\n22.8\\n48.0\\n83-9\\n5-1\\n7-5\\n20.4\\n42.4\\n74-4\\n4.6\\n6.9\\n18.4\\n38.3\\n65.5\\n4.1\\n5-9\\n16.5\\n32.6\\n60.3\\n3-7\\n5-2\\n14.8\\n30.1\\n54.0\\n3-3\\n4-7\\n13-3\\n28.0\\n48.6\\n2.9\\n4-1\\n11.4\\n24.0\\n41.9\\n2.6\\n3-7\\n10.2\\n21.2\\n37-2\\n2.1\\n30\\n8.5\\n16.8\\n30.8\\n1.9\\n2.8\\n7-4\\n15-0\\n25.0\\n12-inch\\nTile.\\n426.0\\n346.0\\n298.4\\n269.0\\n246.0\\n228.1\\n213.0\\n200.5\\n190.5\\n154-4\\n132.5\\n117. o\\n107.0\\n90.7\\n81.6\\n74.0\\n65.0\\n56.0\\n47.0\\n40.8\\nRule for Obtaining Size of Main Pipes. Multiply the\\nsquare root of the number of small drains (of fair average\\nlength) by the diameter of small pipes; the quotient gives the\\ndiameter of main.\\nIf the distance apart of drains in feet be denoted by F, that\\nin links by Z, and the length of drains in chains per acre by C,\\nthen\\n_ 660 _ 1000\\nNumber of 12-incli Pipes Required per Acre at\\nDifferent Distances between the Drains:\\nDistance.\\nFeet.\\n12\\n15\\n18\\n21\\n37\\nNumber.\\n3630\\n2904\\n2420\\n2073\\n1613\\nDistance.\\nFeet.\\n33\\n1320\\n40\\n1089\\n50\\n871\\n60\\n726", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0165.jp2"}, "166": {"fulltext": "142\\nAGRICULTURE.\\nNUMBER OF ACRES WHICH A TILE OF A GIVEN\\nDIAMETER AND PER CENT GRADE WILIi\\nDRAIN WHEN USED AS AN OUTLET. (Elliott.)\\nTable 1. Discharge of Tile from 4 to 20 inches in\\nDiameter on a Grade of 1 foot per 100 feet.\\nDiameter of\\nTile, Inches.\\nDischarge in\\nCubic Feet\\nper Second.\\nDiameter of\\nTile, Inches.\\nDischarg-e in\\nCubic Feet\\nper Second.\\nt\\n8\\n9\\nlo\\no.i6\\n0.49\\nI. II\\n1-53\\n2.05\\n12\\nIS\\n18\\n20\\n3-4\u00c2\u00b0\\n6.29\\nIO-37\\n13-85\\nTable 2. Grades per 100 feet, and their Square Roots.\\nGrade per\\nGrade in\\nInches\\n(approx-\\nimated).\\nSquare\\nGrade per\\nGrade in\\nInches\\n(approx-\\nimated).\\nSquare\\n100 Feet\\nRoot of\\n100 Feet\\nRoot of\\nin Feet.\\nGrade.\\nin Feet.\\nGrade.\\n0.04\\nM\\n0.200\\n0.40\\n11\\n0.632\\n\u00e2\u0080\u00a205\\n.224\\n\u00e2\u0080\u00a245\\n.671\\n.06\\n94\\n\u00e2\u0080\u00a2245\\n.50\\n6\\n.707\\n,08\\n.283\\n\u00e2\u0080\u00a255\\n\u00e2\u0080\u00a2742\\n.09\\nI\\n.300\\n.60\\n7/^\\n\u00e2\u0080\u00a2775\\n.10\\ni^\\n.316\\n.65\\n7M\\n.806\\n.12\\n1%\\n.346\\n.70\\n\u00e2\u0080\u00a2837\\n.14\\n1%\\n\u00e2\u0080\u00a2374\\n\u00e2\u0096\u00a075\\n9\\n.866\\n.16\\n2\\n.400\\n.80\\n.894\\n.18\\n.20\\n2j^\\n.424\\n\u00e2\u0080\u00a2447\\n\u00e2\u0080\u00a285\\n.90\\nio 4\\n.922\\n\u00e2\u0080\u00a2949\\n.25\\n3,,\\n.500\\n\u00e2\u0080\u00a295\\niiJ4\\n\u00e2\u0080\u00a2975\\n.30\\n3f^\\n.548\\n1. 00\\n12\\n1,000\\n\u00e2\u0080\u00a235\\n4M\\n\u00e2\u0080\u00a2592\\nTo determine the number of acres that a tile main of\\ngiven size and grade will drain, multiply the discharge of\\nthe tiles, according to size (see Table i), by the square root\\nof the grade upon which it is proposed to lay the main\\n(Table 2). When it is desired that the main shall carry i\\ninch in depth per acre in twenty-four hours, multiply this\\nresult by 24 if one-half inch, multiply by 48 if one-fourth\\ninch, multiply by 96. (Farmers Bulletin, No. 40.)", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0166.jp2"}, "167": {"fulltext": "AGRICULTUllAL ENGIXEERING.\\n143\\nRISE OF THE SLOPE FOR 100 FEET. (Waring.)\\nTable I. g:ives the rise of the slope for loo feet of the horizontal\\nmeasurement.\\nTable II., the rise of the slope for loo feet of its own length.\\nTable No. I.\\nTable No. II.\\nDeg.\\nFeet.\\nDeg.\\nFeet.\\nDeg.\\nFeet.\\nDeg.\\nFeet.\\n5\\n8.749\\n50\\n119-175\\n5\\n8.716\\n50\\n76.604\\nID\\n17-633\\n55\\n142. Sis\\n10\\n17-365\\n55\\n81.915\\n15\\n26.795\\n60\\n173.205\\n15\\n25.882\\n60\\n86.602\\n20\\n36.397\\n65\\n214.451\\n20\\n34.202\\n65\\n90.631\\n25\\n46.631\\n70\\n274.748\\n25\\n42.262\\n70\\n93.969\\n3\\n57-735\\n75\\n373-205\\n30\\n50\\n75\\n96-593\\n35\\n70.021\\n80\\n567.128\\n35\\n57 358\\n80\\n98.481\\n40\\n83.910\\n\u00c2\u00abS\\n1143.010\\n40\\n64 279\\n\u00c2\u00ab5\\n99.619\\n45\\n100\\n45\\n70.711\\nExam/le.\u00e2\u0080\u0094U the horizontal measurement is 100 feet, and the slope is at\\nan angle of 10\u00c2\u00b0, the rise will be 17.633 feet.\\nIf the sloping line (at an angle of 15 is 100 feet, it rises 25.882 feet.\\nQUANTITY OF EARTH REMOVED PER ROD OF\\nDRAINS OF VARIOUS DIMENSIONS. (Scott.)\\nc\\nMean Width of Drains\\nIn.\\nIn. In.\\ni\u00e2\u0080\u009e.\\nIn.\\nIn.\\nIn.\\nIn.\\nIn.\\nIn.\\nIn.\\nIn.\\n7\\n8 9\\n10\\n11\\n12\\n13\\n14\\n15\\n16\\n17\\n18\\n_efe\\n1\\nCubic Yards.\\nP\\n2^\\n0.89\\n1.02\\n1. 14\\n1.27\\n1.40\\n1-53\\n1.65\\n1.78\\n1. 91\\n2.04\\n2.16\\n2.29\\n3\\n1.07\\n1.22\\n1-37\\n1-53\\n1.68\\nI S3\\n1.98\\n2.14\\n2.29\\n2.24\\n2.60\\n2.75\\n3^\\n1.25\\n1.42\\n1.60\\n1.78\\nI.q6\\n2.14\\n2.32\\n2.49\\n2.67\\n2.8s\\n3-03\\n3.21\\n4\\n1.42\\n1.63\\n1.83\\n2.04\\n2.24\\n2.44\\n2.65\\n2.85\\n3 05\\n3.26\\n3-40\\n3-66\\n5\\n1.78\\n2.03\\n2.29\\n2.54\\n2.80\\n3-05\\n3-31\\n3.56\\n3.^2\\n4.07\\n4-33\\n4.58\\nIf a 4-ft. drain be cut 14 in. wide at top and 4 in. at bot-\\ntom, the mean width will be 9 in,, and the quantity of earth\\nexcavated in cutting each rod will be 1.83 cubic yards if", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0167.jp2"}, "168": {"fulltext": "144 AGRICULTURE.\\nthe same drain be cut i8 ir^- at top and 8 in. at bottom, tne?\\nmean width will be 13 in., ana 2.65 cubic yards of eartji\\nwill have to be removed in cutting each rod so that if fne\\ndigging of the drain costs 6 cents per cubic yard of earth\\nmoved the narrow drain will cost 11 cents per rod, and the\\nother nearly 16 cents per rod, showing the cost to be one\\nhalf larger, quite unnecessarily.\\nThe same table will be found useful in helping to fix the\\nrelative prices of deep and shallow drains but it must be\\nrecollected that the deeper drains will be increased in cost\\nnot only by reason of the greater quantity of earth which\\nhas to be moved, but also because of the increased labor of\\nlifting the earth to the surface from a greater depth.\\nKAINFALLi. (McConnell.)\\niches\\nCubic Feet\\nImperial Gallons.\\nTons\\nDepth.\\nper Acre.\\nper Acre.\\nper Acr\\nI\\n3.630\\n22,635\\nlOI.I\\n2\\n7,260\\n45,270\\n202.2\\n3\\n10,890\\n67,905\\n303.3\\n4\\n14,520\\n90,539\\n404.4\\n5\\n18,150\\n113,174\\n505.5\\n6\\n21,780\\n135,809\\n606.6\\n7\\n25,410\\n158,444\\n707.7\\n8\\n29,040\\n181,072\\n808.8\\n9\\n32,670\\n203,714\\n909.9\\n10\\n36,300\\n226,349\\nlOII.O\\nII\\n39.930\\n248,984\\nIII2.I\\nZ2\\n43.560\\n271,619\\nI213.2", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0168.jp2"}, "169": {"fulltext": "AGRICULTURAL ENGINEERING.\\n145\\nTABLE SHOWING THE FORCE AND VELOCITY\\nOP WIND. (Waring.)\\nMiles\\nper Hour.\\nFeet\\nper Minute.\\nLbs. Press-\\nure on\\nI sq. ft.\\nDescription.\\n1\\n2\\n3\\n4\\n1\\n8\\nlO\\n15\\n20\\n25\\n30\\n35\\n40\\n45\\n1\u00c2\u00b0\\n60\\n80\\n100\\n88\\n264\\n352\\n440\\n528\\n2200\\n2640\\n3080\\n3520\\n3960\\n4400\\n5280\\n7040\\n8800\\n.005\\n.020 J\\n.045 J\\n.080\\n.iSoV\\n.320^\\n.500\\n1. 125\\n2.000)\\n3i25f\\n4.500*,\\n6.125 f\\n8.000)\\n10.125$\\n12.500\\n18.000\\n32.000\\n50.000\\nBarely observable.\\nJust perceptible.\\nLight breeze.\\nGentle, pleasant wind\\nBrisk blow.\\nVery brisk.\\nHigh wind.\\nVery high.\\nStorm.\\nGreat storm.\\nHurricane.\\nTornado, uprooting trees, sweeping\\noff buildings, etc.\\nNUMBER OF SQUARE FEET AND ACRES THAT A\\nFirst-class Windmill can Irrigate One Inch in 8\\nHours, Raising^ the Water 10, 15 or 25 Feet.\\n(A. R. Wolff.)\\n10 Feet.\\n15 Feet.\\n25 Feet.\\nSize of Windmill.\\nSq. Ft.\\nAcres\\nSq. Ft.\\nAcres\\nSq. Ft.\\nAcres\\n8i ft. diam. of wheel\\n11,736.34\\n.269\\n7,824.74\\n.180\\n4.744-74\\n.109\\n10\\n37,161.74\\n.8SS\\n24.774-75\\n\u00e2\u0080\u00a2569\\n14,767-83\\n-339\\n12\\n66,765.16\\n1-533\\n44,509.85\\n1.022\\n26,134.57\\n.600\\nw u 1\\n85,982.05\\n1.974\\n57 32i.ii\\n1-316\\n34.757-03\\n.798\\n16\\n120,106.14\\n2-757\\n80,070.76\\n1.838\\n49,742.00\\n1. 142\\n18\\n192,446.10\\n4.418\\n123,164.58\\n2.827\\n75 2i5.i4\\n1.727\\n20\\n238,395.08\\n5-473\\n158,930-31\\n3-649\\n96,211.50\\n2.209\\n^5\\n410,0^8.09\\n9-4x3\\n273,359.24\\n6.275\\n163,533-37\\n3-75-\\n30\\n831,686.24\\n19.093\\n561,197.56\\n12.883\\n331.752-96\\n7.616", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0169.jp2"}, "170": {"fulltext": "146\\nAGRICULTURE.\\nO\\nAverage\\nNumber of\\nHours per Day\\nDuring which\\nthis Result\\nwill be\\nObtained.\\nooooooooeoecoooo\\n2\\nIkht\\n^|5 P\\n^ss S^vS\\nc\\nrt\\ns\\n1\\na\\ni\\n1\\no\\nO\\n1\\nJ^ O tM O t^\\nH\\nIcSE:^^!\\n\u00c2\u00abo tx o tvo t^\\n1\\nO M VO O MOO 0\\nlO 1/1 1/1 M Tj- N\\nM H VO T)- M O\\nM\\nd\\nt^\\n00 N i- N fO\\nroto 1- M o O\\nir 0\\\\ MID lOOOVO\\n\\\\0 t^lO O N M\\nd\\nC\\nr\\n^^^.^^{Q^\\n^^^SP.S^vS\\ntn\\nI\\niM\\n02 S 3 3 2\\nH\\nH i\u00c2\u00ab\\n1\\n1\\no\\n3\\n3\\n1\\n^i\\n^2 2?^ i3gS", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0170.jp2"}, "171": {"fulltext": "AGKICULTURAL i:r. (.i E j:i!l:ng.\\nU7\\nExpense\\nHorse-\\npower, in\\ncents\\nper\\nhour.\\nq CO O 00 J ir N\\nI\\n1\\n2i\\nIS\\nr\\no\\ni\\na.\\nN ro CO r l^ \u00c2\u00bb0\\nS 1--00 l-00 o c*\\nM ci N ro\\n\u00c2\u00a3S\\nooooqq\u00c2\u00abw\\n^_^^_^^^^^^,\\nFor Repairs\\nand Depre-\\nciation {s% of\\nfirst cost\\nper\\nannum).\\nc\u00c2\u00bb fOcOl^M ^t^O\\nH H M N\\nFor Interest on\\nFirst Cost (first\\ncost including\\ncost of Avind-\\nmill, pump, and\\ntower) at 5% per\\nannum.\\nM M M\\nAverage\\nNumber of\\nHours\\nDay\\nDuring\\nwhich this\\nQuantity\\nwill be\\nRaised.\\n0000000000000000\\nEquiva-\\nlent\\nActual Use-\\nful\\nHorse-\\npower\\nDeveloped\\n\u00e2\u0096\u00a0\u00e2\u0080\u00a2J-NMOOMHON-*\\nq M cj N ^\\\\q t ro\\nGallons\\nof\\nWater\\nRaised\\n25 Feet per\\nHour.\\nM cT ei fo in t^ fT\\n*J2 J 3 3 3\\n00 O *vO CO\\nM H M M W N N\\n--s^ g|", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0171.jp2"}, "172": {"fulltext": "148\\nAGRICULTURE.\\nNOMINAL. HORSE-POWER REQUIRED FOR THE\\nDISCHARGE OF GIVEN QUANTITIES OF WATER\\nWITH LIFTS OF 10 AND 20 FEET. (Scott.)\\nDiameter of Pipe,\\nInches.\\nGallons\\nDischarged per\\nMinute.\\nNominal H.P.\\nrequired for a\\nlo-foot Lift.\\nNominal H.P.\\nrequired for a\\n20-foot Lift.\\n3\\nlOO\\nI\\n2\\n4\\n200\\n^14\\n3\\n1\\n350\\n500\\n4\\n5\\nI\\n759\\n1000\\n3\\n4\\n6\\n8\\nxo\\n1500\\n6\\n10\\nX2\\n14\\n2300\\n2800\\n8\\n10\\n14\\n16\\n15\\ni8\\n3300\\n6000\\n12\\n20\\n20\\n35\\nIRRIGATION. (Yearbook U. S. Dept. of Agriculture.)\\nA water right is the right or privilege of using water for\\nirrigating purposes, either in a definite quantity or upon a\\nprescribed area of land, such right or privilege being cus-\\ntomarily acquired either by priority of use or by purchase.\\nIn many parts of the arid region a water right is an exceed-\\ningly valuable property. The average value of the water\\nrights of the entire arid region, as determined by the cen-\\nsus of 1890, was $26 per acre, and there are fruit-growing\\ndistricts in California where water rights have been sold at\\nas high as $1500 per miner s inch, or from $100 to\\n$500 per acre, according to the amount used on any given\\narea of land.\\nThe duty of water is the extent of the service it will per-\\nform when used for irrigating purposes, that is, the num-\\nber of acres a given quantity of water will adequately irri-\\ngate under ordinary circumstances. This is usually from\\n100 to 200 acres for each second-foot. Where water is\\nabundant the duty has been known to be as low as 50\\nacres, and where very scarce as high as 500 acres, to the\\nsecond-foot.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0172.jp2"}, "173": {"fulltext": "AGRICUJ.TLKAL ENGINEERING. 149\\nA mitier s inch is theoretically such a quantity of water as\\nwill flow through an aperture i inch square in a board 2\\ninches thick under a head of water of 6 inches in one sec-\\nond of time, and it is equal to 0.194 gallon, or 0.0259337\\ncubic foot, per second, or to 11.64 gal., or i.556o24cubic ft.,\\nper minute. The amount of water flowing through a given\\naperture in a given time varies, however, with the head of\\nwater over the opening, and also with the form of the\\nopening. In Colorado the miner s inch legalized by statute\\nequals 11. 7 gal. per min. The California miner s inch, how^\\never, equals only 9 gal. per min., 100 Colorado inches being,\\naccordingly, equal to 130 California inches. One hundred\\nColorado inches will cover an acre to a depth of 5.2 ft. in\\n24 hours 100 California inches will cover the same area\\nonly to a depth of 4 ft. in the same time. Fifty California\\ninches are, therefore, approximately equal to i second-\\nfoot, and 50 Colorado inches equal to about three tenths\\nmore.\\nAn acre-foot of water is the amount required to cover an\\nacre of ground to a depth of i foot. This is 43,560 cubic\\nfeet, or 325,851.45 gal. Its weight is 1213 tons 2113 pounds,\\nat 2240 pounds to the ton.\\nThe amount of water required to cover an acre of ground\\nto a depth of i inch is 3630 cubic feet, or 27,154.29 gal. Its\\nweight is loi tons 362I pounds, at 2240 pounds to the\\nton.\\nA secojid-foot is the most satisfactory because the most\\ndefinite unit of measurement for flowing water. It is used\\nby the U. S. Government in the gauging of rivers and\\nstreams, and is rapidly superseding the miner s inch in the\\nmeasurement of water for irrigation. It is the quantity rep-\\nresented by a stream i foot wide and i foot deep flowing\\nat the average rate of i foot per second. In other words,\\nit is I cub. ft. per second, 60 cub. ft. per min., 3600 cub.\\nft. per hour, etc. A stream flowing continuously at the\\naverage rate of i second-foot would carry in one day of 24\\nhours 86,400 cub. ft., or 646,316.9 gal., sufficient to cover\\niii9 acres to a depth of i ft. Flowing continuously for one\\nyear of 365 days, such a stream would carry 31,536,000 cub.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0173.jp2"}, "174": {"fulltext": "150 AGRICULTURJ!.\\nft., or 235,905,678.7 gal., sufficient to cover 723}!! acres tea\\ndepth of I ft.\\nThe stcb-huniid region is the strip of country running\\nnorth and south between the arid region, where irrigation\\nis absolutely necessary to the successful prosecution of\\nagriculture, and those portions of the United States in\\nwhich the rainfall is usually sufficient for agricultural pur-\\nposes. It includes portions of North Dakota, South Da-\\nkota, Nebraska, Kansas, and Texas, and may be described\\nas a region where irrigation is not always necessary, but\\nwhere agricultural operations cannot, with any assurance\\nof success, be undertaken without it.\\nThe average value of the irrigated land in farjus in the\\nUnited States was ascertained by the census of 1890 to be\\n$83.28 per acre, and that of the non-irrigated land in farms\\n$20.95 per acre.\\nThe average annual value of the agricultural products of\\nthe irrigated land was ascertained to be $14.89 per acre irri-\\ngated, and that of those of the non-irrigated land $6.80 for\\neach acre improved.\\nThe average first cost of the irrigated land, including\\npurchase money, water rights, etc., was ascertained to\\nhave been $8.15 per acre, and the average annual cost of\\nthe water supply $1.07 per acre.\\nThe total value of the irrigated farms of the United\\nStates, as reported by the farmers themselves, was, in round\\nfigures, $296,850,000, an increase of $219,360,000, or 283 per\\ncent, upon their cost, including land, water right, fences,\\nand preparation for cultivation.\\nThe total value of the productive irrigating systems was\\nfound to be $94,412,000, an increase of $64,801,000, or 219\\nper cent, upon their cost.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0174.jp2"}, "175": {"fulltext": "AGKiCULlURAL I^NGIJ^EERING.\\n151\\nCARRYING CAPACITY OF PIPES, GALLONS PER\\nMINUTE. (Wuxox.)\\nJ\\naj\\nC9\\na-^\\nnjvH\\nrt\\nrt\\nn!\\nSize of\\n^0\\ntx.0\\nt,o\\n^R\\nt.,0\\n^8\\nt^S\\nfc-s\\nPipe.\\nXI\\nJ3\\nU Vh\\nJ3\\n0:\\n0:\\ng-\\nC V\\nc 5\\nc a;\\n1^\\nw\\n\u00e2\u0096\u00a0T a\\n\u00e2\u0080\u00a27 a\\n\u00e2\u0080\u00a2T a\\nT a\\n\u00e2\u0080\u00a27 a\\nV a\\n^r a\\nv a\\nfO\\n\\\\o\\n3 inch.\\n13\\n19\\n23\\n32\\n40\\n46\\n64\\n79\\n4\\n27\\n33\\n47\\n66\\n81\\n93\\n131\\n163\\n6\\n75\\n\u00c2\u00b0l\\n129\\n183\\n224\\n258\\n364\\n450\\n8\\n153\\n2X6\\n265\\n375\\n460\\n527\\n750\\n923\\n9\\n205\\n290\\n355\\n503\\n617\\n712\\nI, ODD\\n1,240\\nlO\\n267\\n378\\n463\\n655\\n803\\n926\\n1,310\\n1,613\\n12\\n422\\n596\\n730\\n,033\\n1.^73\\n1,468\\n2,076\\n2,554\\n15\\n740\\n1,021\\n1,282\\n1.818\\n2,224\\n2,464\\n3,617\\n4,467\\n18\\n1,168\\n1. 65 1\\n2,022\\n2,860\\n3,508\\n4.045\\n5,704\\n7.047\\n24\\n2,3Q6\\n3,387\\n4,155\\n5,874\\n7,202\\n8.303\\n,744\\n,4,466\\n30\\n4.187\\n5.920\\n7.252\\n10,557\\n12,580\\n14,504\\n20,516\\n25,277\\nFLOW OF WATER THROUGH STRAIGHT PIPES\\n(Collet.)\\nFlowing Full, in Gallons per Minute.\\nHead of Water Divided by Length of Pipe.\\nloo\\nA\\n^V\\nT^\\n3\\nI d\\n5\\nTry\\nT%\\ni\\nT^,\\nno A\\nno6\\n.046\\n.089\\n06\\n.077\\n.158\\n086\\ni\\n056\\n075\\n.124\\n.18\\nr^\\n14\\n21\\n.26\\n.34\\n\u00e2\u0096\u00a044\\n\u00e2\u0080\u00a250\\n31\\n83\\n44\\n2\\n\u00e2\u0080\u00a252\\n1-5\\n.72\\n2.0\\n.92\\n2.6\\n1.04\\n2.9\\n.22\\n\u00e2\u0080\u00a233\\n\u00e2\u0080\u00a25\\nI\\ni\\n.46\\n.70\\nI.O\\nI\\n8\\n2\\n5\\n3-1\\n4.1\\n5-3\\n6.0\\ni\\n1-33\\n1.98\\n2.9\\n4\\n9\\n7\\n8.9\\nII. 7\\n15\\n16.9\\nI\\n2.79\\n4-15\\n6.1\\nID\\n14\\n8\\n18.4\\n24\\n31\\n35\\nli\\n4.96\\n7-36\\n10.8\\n18\\n26\\n32\\n42\\n54\\n61\\n1*\\n7.93\\n11.75\\n17.2\\n28\\n41\\n51\\n67\\n86\\n97\\nli\\nII. 7\\n17.4\\n25-5\\n42\\n61\\n76\\n100\\n128\\n144\\n2\\ni6.6\\n24\\n36\\n59\\n86\\n106\\n140\\n179\\n202\\n2*\\n29\\n43\\n63\\n104\\n151\\n188\\n246\\n315\\n354\\n3\\n46\\n69\\n101\\n166\\n240\\n298\\n390\\n500\\n562\\n4\\n98\\n144\\n210\\n344\\n498\\n617\\n808\\n1033\\n1162\\nT73\\n2S4\\n370\\n606\\n876\\n1085\\n1419\\n1815\\n2040\\n227\\n404\\n589\\n959\\nT389\\nT720\\n2248\\n2876\\n3230\\nIf the diameter be doubled, nearly 5.8 times the quantity can be passed.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0175.jp2"}, "176": {"fulltext": "t{\\n15^\\nAGRICULTURE.\\nPOWKR REQUIRED TO RAISE WATER FROM\\nDEEP WELLS BY PU3IPING. (Appleby.)\\nGallons of water raised per hour\\n200\\n350\\n500\\n650\\n800\\n1000\\nHeight of lift for one man, in feet.\\ndonkey, in feet\\nu \u00c2\u00abi u horse,\\nH.P. steam, {_\\nin feet\\n00\\n180\\n630\\n990\\n51\\n102\\n357\\n561\\n36\\n72\\n252\\n396\\n28\\n56\\n196\\n308\\n22\\n45\\n354\\n242\\n18\\n36\\nT26\\n198\\nAPPROXIMATE COST OF DIFFERENT KINDS OP\\nPIPE USED FOR IRRIGATION. (Wilcox.)\\nc\\nc a.\\nhi\\ncm 3\\nCO\\nc\\ni\\nQ\\nC/3 \u00e2\u0080\u00a2Z\\na, iJ\\nin\\n4; *j\\n{/3 Z\\n1\\ne\\n6\\n$0.32\\n$0.41\\n$0.5:^\\nf 0.72 J\\n$o.i6i\\n$0.12\\n8\\n.42\\n51\\n.62\\nI.04J\\n.22\\n20\\n10\\n\u00e2\u0080\u00a253\\n.60\\n\u00e2\u0080\u00a285\\n1.42\\n\u00e2\u0080\u00a233\\n26\\n12\\n.63\\n.68\\n.98\\n1.84\\n.4ii\\n32\\nM\\n.69\\n\u00e2\u0080\u00a275\\n1. 17\\n2.30\\n\u00e2\u0080\u00a255\\n$0.74\\n38\\nt6\\n.82\\n\u00e2\u0080\u00a293\\n1-25\\n2.83\\n.68f\\n\u00e2\u0096\u00a094\\n45\\n18\\n.91\\n1 .00\\n1-43\\n3^37\\n.82^\\n1.08\\n53\\n20\\n1. 00\\n1. 14\\n1.63\\n3.97\\n\u00e2\u0096\u00a096i\\n1.22\\n60\\n22\\n1.05\\n1.30\\n1.85\\n4.62\\n1 .21\\n1.32\\nb8\\n24\\n1.46\\n2.00\\n5-33\\ni.37i\\n1.40\\nHo\\nAVERAGE COST PER MILE OF CONSTRUCTING\\nIRRIGATING CANALS AND DITCHES.\\n(Eleventh U. S. Census.)\\nStates and Territories.\\nUnder 5 Feet\\nin Width.\\n5 to TO Feet\\nin Width.\\n[o Feet and\\nOver in\\nWidth.\\nGeneral average\\nArizona\\nCalifornia\\nColorado\\nIdaho\\nMontana\\nNevada\\nNew Mexico\\nOregon\\nUtah\\nWashington\\nWyoming\\nSub-humid region...\\n$481\\nI471\\n88s\\n380\\n205\\n325\\n200\\n3T0\\n260\\n493\\n285\\n$1,628\\n$1,674\\n5-957\\n1,131\\n8to\\n800\\n1,150\\n581\\n1,060\\n1,025\\n1,236\\n837\\n447\\n$5,603\\n$5i274\\n15,5\\n5,258\\n1,320\\n2,300\\n6,666\\n1,300\\n3,072\\n2.571\\n3.884\\n1,884", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0176.jp2"}, "177": {"fulltext": "AGRICULTURAL ENGINEERING.\\n153\\nCAPACITIES OF WINDMILLS AND PUMPS.\\n(Irrigation Age.)\\nSizes of Irrigation Mills and Pumps best Adapted for\\neach other to Work Successfully under Ordinary\\nConditions.\\na\\na\\nrn\\nX\\n3\\ni\\n-2\\nc\u00c2\u00ab\\no^\\no.S\\n\u00e2\u0096\u00a05.2\\ni\\n1)\\no\\na\\n*j u (U\\nIII\\ni! i;\\no S i;\\n0\\n\u00e2\u0096\u00a0(n\\nQ\\nQ\\nJ\\nc/o\\nFt.\\nIn.\\nFt. and\\nunder.\\nIn.\\nGals.\\nGals.\\nGals.\\nAcres,\\nFeet.\\nlo-foot Mills.\\n8 30\\n4 I 75\\n3,660\\n2,580\\n1,320\\n87,840\\n61,920\\n31,680\\n12-foot Mills.\\n10\\n30\\n12\\n4^\\n7,500\\n180,000\\n103\\n8\\n50\\n12\\n3i\\n6,300\\n151,200\\n86\\n6\\n75\\n12\\n2,700\\n64,800\\n37\\n4\\n125\\n12\\nf\\n1,320\\n31,680\\n18\\n90X75\\nQ0X60\\n60X40\\n50X30\\n14 foot Mills.\\n12\\n30\\n63\\n10.620\\n254.880\\n146\\n125X80\\n10\\n50\\n43\\n7,260\\n174,240\\n100\\n90X75\\n8\\n75\\n2f\\n4,620\\n100,880\\n63\\n75X50\\n6\\n125\\nIf\\n2,940\\n71,560\\n40\\n65X40\\n4\\n175\\n1\\n1,680\\n40,320\\n23\\n50X30\\nAmount of land that can be covered i ft. deep with windmills work-\\ning- at the rate of 15 hours per day for 300 days in the year. Acres cov-\\nered 1 ft. deep.\\nt Capable of holding water for 24 liours* continuous pumping-. These\\nsizes should have 4 ft. depth of water, height of bank 5 ft,, width of base\\n16 ft., 2 ft. of water below discharge-pipe not included. These reservoirs\\nto connect with additional reservoir by overflow-pipe in order to utilize\\nfull capacity of mills and pumps. Overflow-reservoir should be of i-and 2-\\nacre capacity, 8 ft. deep, banks 9 ft. high, base of bank 45 ft., acre size\\n209 ft. on each side, corners rounded; a-acre size 209 X 418 ft.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0177.jp2"}, "178": {"fulltext": "154\\nAGillCULtUM.\\nTHE CALIFORNIA WEIR TABLE. (W.icoj^)\\nDepth.\\nMiner s\\nInches.\\nH\\n.ot\\nH\\n.04\\n.07\\nH\\n.12\\n98\\n\u00e2\u0080\u00a217\\n.22\\n.27\\n\u00e2\u0080\u00a233\\nx]/^\\n\u00e2\u0080\u00a239\\nit^\\n.46\\n1%\\n\u00e2\u0080\u00a254\\niV^\\n.62\\n1%\\n.69\\n;i\\n\u00e2\u0080\u00a277\\n.86\\n2\\n\u00e2\u0080\u00a295-\\n2V6\\n1,04\\n2^\\n1.13\\n2%\\n1.22\\n2^\\n1.32\\n2%\\n1.42\\n2-M\\n1.52\\n^J-i\\n1.63\\n3\\n1.74\\n1.86\\n3 14\\n1.97\\n3%,\\n2.08\\n2.19\\n2.31\\nM\\n2.43\\nDepth\\n4H\\n4-^8\\n5\\n5^\\ni\\n6\\n6^\\n6)4\\n6^^\\n6^\\n6M\\n6?^\\n7\\n7^\\n7^\\n7^\\nMiner s\\nDepth.\\nMiner s\\nInches.\\nInches.\\n^\u00e2\u0080\u00a256\\n7%\\n1\\n7.04 1\\n2.69 1\\n7H\\n7\\n22\\n2.8r\\nM\\n7\\n40\\n2 93\\n8\\n7\\nS8\\n3 \u00e2\u0080\u00a207\\n3^8\\n7\\n76\\n3^9 1\\n8ia\\n7\\n93\\n3^33\\ns%\\n8\\n12\\n3-47 1\\n8^\\n8\\n30\\n3.6t i\\n8%\\n8\\n48\\n3-75\\n8\\n67\\n3-89 1\\n8\\n86\\n4^03\\n9\\nOS 1\\n4.18\\n9^\\n9\\n23\\n4 -.32\\n9\\n42\\n4-47\\n9%\\n9\\n62\\n4.62\\noj^\\nQ\\n81\\n4-77\\n9^^\\nTO\\n00\\n4.Q2\\n?i\\n10\\n19\\n5.08\\n10\\n39\\n5^24\\n10\\n10\\n59 1\\n5-39\\n10^4\\nto\\n99\\n5-54 1\\nlol^\\nII\\n\u00e2\u0096\u00a0\\\\o i\\n5-71\\nJO 4\\nn\\n80\\n5^87\\nII\\n12\\n22\\n6.04\\nli^\\n12\\n6s 1\\n6.20\\n13\\n06 I\\n6.37\\n13\\n3\\n6.5J\\n1.2\\n^1\\nQ4\\n6.70\\nI2M\\n14\\n38\\n6.87\\nX2j^\\n14\\n82 1\\nDepth.\\nMiner s\\nInches.\\n12M\\n15.27\\n13\\n15-72\\n13^\\n16.18\\n13!^\\n16.64\\n13M\\n17.10\\n14\\n17-57\\nM^\\n18.04\\n18.52\\n14%\\nIQ.OO\\n15\\n19.48\\n^M\\n19.98\\n^5^\\n20.47\\n15M\\n20.97\\n16\\n21.47\\nx6^\\n22.47\\n17\\n23 50\\nI7V^\\n^4-54\\n18\\n25^5B\\ni8l^\\n26.65\\n19\\n27.74\\nX9J^\\n28.83\\n20\\n29.95\\n20.1^\\n31 \u00e2\u0080\u00a207\\n21\\n32.21\\n21^\\n33^36\\n22\\n34-52\\n22l^\\n33-70\\n23\\n3 9^\\n23^\\n38.10\\n24\\nST-S\\nCAPACITY OF CISTERNS AND TANKS,\\nill Gallons, for Each Twelve Inches in Depth.\\n(A. R. Wolff.)\\nDiameter in\\nFeet.\\nGallons.\\nDiameter in\\nFeet.\\nGallons.\\nDiameter in\\nFeet.\\nGallons.\\nI.O\\n5.87\\n6.5\\n248.23\\n11.\\n710.90\\n2.0\\n23-50\\n7.0\\n287.88\\nII.\\n777-05\\n2.5\\n36.72\\n7-5\\n330.48\\n12.0\\n846.03\\n3-0\\n52.88\\n8.0\\n376.00\\n13-0\\n992.91\\n.3.5\\n71-97\\n8.5\\n424.48\\n14.0\\n51-54\\n4.0\\n94.00\\n9.0\\n475.89\\n15-0\\n1321.92\\n4-5\\n118.87\\n9-5\\n530.24\\n20.0\\n2350.08\\n5.0\\n146.88\\n10.\\n587.52\\n25.0\\n3672.00\\nS-5\\n177.72\\n10.5\\n647.74\\n30.0\\n5287.68\\n6.0\\nR11.51", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0178.jp2"}, "179": {"fulltext": "AGRICULTURAL ENGIKEERIN-Q.\\n155\\nCapacity of Cisterns in Barrels, Per Foot in Depth.\\n(Hall.)\\nSquare Cistern.\\nBarrels.\\n5 feet by 5 feet holds s-52\\n6 6 8.54\\n7 7 11.63\\n8 8 15.19\\n9 9 1939\\n10 10 23.74\\nCircular Cistern.\\nBarrels.\\n5 feet in diameter holds 4.66\\n6 8.54\\n7 11.63\\n8 15.19\\n9 19.39\\n10 23.74\\nROAD-MAKING. (Campbell)\\nDrainage. Perfect drainage, first of the foundation of\\nthe roadbed, secondly of the road surface, are the points\\nin road-making on which too much stress cannot be laid.\\nThe first is accomplished by underdrainage, tile drains\\nbeing laid at a depth of three or more feet below the sur-\\nface on each side of the roadbed at the foot of the grade\\nand parallel to it. Care should be taken to fit and settle\\nthe tile in the trench so that, when refilling with earth,\\nthey will not be displaced. As a rule 2^- to 4-in. tile will\\nbe sufficient. The joints should be close, and the grade\\na true line. Loose joints and an uneven grade allow silt to\\npass into the tile and remain there, destroying the drain.\\nSurface drainage is accomplished by open drains on each\\nside of the grade, having sufficient capacity to drain, both\\nthe roadbed and the land adjoining. With open drains and\\nwith tile drains make and maintain a free outlet to the\\nnearest watercourse. A drain without an outlet is useless.\\nCroivnuig the Road. The graded portion of the road\\nshould be wide enough to accommodate the travel upon it,\\nand not greater, the slope being uniform, not heaped in\\nthe centre. The crown should be well above the overflow\\nof storm water, and should have a grade sufficient to shed\\nwater readily to the open ditches on either side. Do not\\nround it up so as to make the grade steep and dangerous,\\nunder the mistaken impression that better drainage will\\nthereby be secured. Nor should it be so low as to allow\\nwater to stand upon it in depressions. Under ordinary\\ncircumstances one inch or one inch and a half to the foot is", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0179.jp2"}, "180": {"fulltext": "156 AGRICULTURE.\\na proper grade; that is, a roadbed twenty-six feet wide\\nshould be from thirteen to twenty inches higher at the\\ncenter than at the side.\\nQuality of Gravel. The gravel should preferably be\\nsharp, clean, and of uniform size. Pit gravel usually con-\\ntains too much earthy matter, and where the latter is in\\nexcess, the gravel, as a road-making material, is useless.\\nLake gravel is apt to be rounded, water-worn, and lacking\\nin the necessary earthy matter to make a solid and compact\\nsurface, but is generally a better road material than pit\\ngravel. A coating of pit gravel with a surfacing of creek\\ngravel is a good combination. All large stones should be\\nremoved, as they will work to the surface, and will then\\nroll loosely or form rough protuberances.\\nPlacing the Gravel. The gravel should be spread evenly\\nover the surface of the sub-grade to a depth of six or eight\\ninches, and to the required width, then rolled with a heavy\\nroller. Rolling should be performed in showery weather,\\nas it is impossible to consolidate dry earth or gravel. The\\nheavier the roller the better will be the results, but if a\\nheavy roller cannot be obtained, a light roller is much bet-\\nter than none. The roller should be passed over the sur-\\nface until the gravel or earth is so compact as not to be\\ndisplaced and rutted by the wheels of a wagon passing\\nover it with an ordinary load. The surface must be main-\\ntained smooth and hard, to shed water and resist wear.\\nEvery municipality should have a roller, but whether one\\ncan be obtained or not the gravel should not be left in a\\nheap just as it falls from the wagon. Spread it evenly.\\nRepairs. Gravel roads already constructed will need re-\\npair. By the use of road machinery, scrape the surface\\nand cut off the corners, which will have formed at the foot of\\nthe grade by the washing down of dusty material from the\\ncrown of the road. Loosen the surface, particularly that\\npart of the traveled portion and where the road is rutted,\\nwith picks, or, if possible, with road machinery then apply\\na coating of gravel, and roll thoroughly. It is of more im-\\nportance, however, to see that the drains are not obstructed\\nin their course and that their outlets are free and open.*\\nSee Farmers Bulletin, No. 95, Good Roads for Farmers, Washing-\\nton, 1899.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0180.jp2"}, "181": {"fulltext": "AGRICULTURAL ENGINEERING.\\n157\\nIMPORTANCE OF GOOD ROADS.\\nIt is estimated that it costs a farmer more to haul a bushel of\\nwheat than it does a railroad to haul a ton that our poor roads\\ncost the farmer at least f 15.00 a year for every horse, and that\\ngood earth roads would save more than half the cost of hauling,\\nand good permanent roads more than three quarters of it.\\n(GiLMORB.)\\nForce Required to Draw a Load on Different Kinds of Roads.\\nForce\\nRequired to\\nDraw a Gross\\nLoad of\\n2240 Pounds.\\nSteepest\\nGrade (rise\\nper 100 ft.)\\non which\\nVehicle will\\nnot Roll\\nBack.\\nDraught on a Level Com-\\npared with that on Dif-\\nferent Grades, Rise in\\nfeet per loo feet.\\n3\\n6\\n9\\n12\\n15\\nEarth road\\nGravel\\nMacadam road\\nTelford\\nPlank\\nStone trackway,.\\nPounds\\n200\\nI43t\\n41\\nI2i\\nFeet\\n6.4\\n2.9\\n2.0\\n1.8\\n\u00e2\u0080\u00a25\\n1-3\\n1-5\\n2.0\\n2-5\\n2.6\\n6.4\\n1-7\\n1.9\\n3-1\\n3-9\\n4-3\\n11.7\\n2.0\\n2.4\\n4.1\\n5-4\\n5-9\\n17. 1\\n2-3\\n2.9\\n7-5\\n22.3\\n2.7\\n3-3\\n6.1\\n8.2\\n9.1\\n27-5\\nTRACTIVE FORCE REQUIRED FOR CARRIAGES\\nof one ton, on a level road. (McConnell.)\\nForce of Trac-\\nDescription of Road. tion per Ton.\\nI. On rails 8 lbs.\\n2- Well-made pavement 33\\n3. Macadamized road 44 to 67\\n4. Turnpike, hard and dry 68\\n5. dirty 88\\n6. Hard compact loam 119\\n7. Gravel 150\\n8. Sandy and gravelly 210\\n9. Ordinary by-road 237\\n10. Turnpike, newly-gravelled 320\\n11. Loose sandy road 457\\nA horse produces his greatest mechanical effect in drawing a\\nload 2\\\\ miles per hour with a tractive force of 150 lbs.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0181.jp2"}, "182": {"fulltext": "158\\nAGRICULTURE.\\nFRACTION OF THF WEIGHT OF A VEHICLE\\nAND LOAD REQUIRED TO MOVE SAME ON A\\nLEVEL ROAD. (Morin.)\\nCharacter of the Vehicle.\\nCharacter of the Road.\\nT3\\n4) 2\\nM\\nm\\n1 S)\\nc\\nx; u\\n2-horse Car-\\nriages.\\nBody on\\nSprings,\\nFirm soil, covered with gravel\\n4 to 6 inches deep\\n1\\nFirm embankment, covered\\nwith gravel ij to i^ inch. deep.\\nEarth embankment, in very\\ngood condition\\nBridge flooring of thick oak\\nplank\\nBroken-stone Road\\nIn very good condition, very\\ndry, compact and even\\nA little moist or a little dusty..\\nFirm, but with ruts and mud.\\nVery bad, ruts 4 to 4J inches\\nt\\nWalk.\\ni\\nTrot.\\nt\\n1^\\nWalk.\\n1\\nTrot\\n1\\nGood pavement, dry\\ncovered with\\nmud\\n\u00e2\u0096\u00a0A\\ni,\\nA\\n5^S\\n3^\\nTRACTIVE POWER OF HORSES AT DIFFERENT\\nSPEED. (Trautwine.)\\nThe average traction of a horse on a level and actually\\npulling for ten hours in the day may be assumed as follows:\\nMiles per hour.\\nLbs. Traction.\\nMiles per hour.\\nLbs. Traction.\\ni\\n333-33\\n2i\\nHI. II\\nI\\n250\\n2i\\n100\\nli\\n200\\n2f\\nQO.QI\\nli\\n166.66\\n3\\n83.33\\nIf\\n142.86\\n3t\\n7^-43\\n2\\n125\\n4\\n62.50\\nIf the horse v^rorks for a smaller number of hours, his\\ntraction may increase as the hours diminish, down to about\\n5 hours per day and for speeds of about from i^ to 3 miles\\nper hour.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0182.jp2"}, "183": {"fulltext": "AGRICULTURAL ENGINEERING.\\n159\\nEFFECT OF INCLINATION ON TRACTIVE FORCE.\\n(U. S. Department of Agriculture.)\\nRate of\\nInclination.\\nAngle with the\\nLevel.\\nTractive Force,\\nPounds.\\nEquivalent\\nLength of Level\\nRoad in Miles.\\nLevel.\\n0\u00c2\u00b0 00 00\\n38\\nI. GO\\nI in 500\\n6 53\\n42\\nI. ID\\nI in 100\\n34 23\\n58\\n1.52\\nI in 80\\n42 58\\n63\\n1.66\\nI in 60\\n57 18\\n71\\n1 87\\nI in 50\\nI 08 16\\n78\\n2.05\\nI in 40\\n25 57\\n88\\n2.30\\nI in 30\\nI 54 37\\n104\\n2-73\\nI in 25\\n2 17 26\\n118\\n3- 10\\nI in 20\\n2 51 21\\n138\\n3.63\\nI in 15\\n3 48 51\\n171\\n4.50\\nI in 10\\n5 42 58\\n238\\n6.26\\nThe table gives the tractive force necessary to draw^ i ton\\nover the best macadam road of various grades, and the\\nequivalent length of each mile of grade in miles of level\\nroad.\\nThe effect of the inclination can be calculated from the\\nfollowing formula:\\nR F-\\\\- aW,\\nwhere F force required to draw the load on the level,\\na the grade, expressed by a fraction, IV= the weight of\\nthe load in pounds, R force required to draw the load up\\nthe incline in question.\\nAccording to Gillespie, if a horse can pull on a level\\n1000 pounds, on a rise of\\nI /oot in\\n100 feet he draws 900 lbs.\\n50 810\\n44 750\\n40 720\\n30 640\\nI /oo^ in\\n25 feet he draws 540 lbs\\n24 500\\n20 400\\n10 250", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0183.jp2"}, "184": {"fulltext": "160\\nAGRICULTURE.\\nEFFECTS OF SURFACE ON TRACTIVE FORCE.\\n(Various Authorities, compiled by Herring.)\\nDescription of Road.\\nTractive\\nForce,\\nLbs.\\nLoose sand\\n448\\n320\\n222\\n147\\n88\\n75\\n224\\n112\\n89\\n140 to 97\\n160\\n112\\n64\\n75 to 42\\n45\\nLoose gravel (deep)\\nLoose gravel (4 inches)\\nCommon gravel road\\nGood gravel\\nHard-rolled gravel\\nOrdinary dirt road\\nHard clay.\\nHard, dry dirt road\\nMacadam, little used.\\nMacadam, common\\nGood macadam, wet\\nBest French macadam.\\nTractive\\nDescription of Road.\\nForce,\\nLbs.\\nVery hard and smooth\\nmacadam\\n46\\nBest macadam\\n52 to 32\\nCobblestone, ordinary\\n140\\nCobblestone, good\\n75\\nBelgian block\\n56 to 26\\nBelgian block in Paris\\n54 to 34\\nBelgian block, good\\n34i\\nStone block, ordinary\\n90\\nStone block, good\\n45\\nStone block, London\\n36\\n17\\nI2i to 13J\\nGranite tramway\\n8 to 11^\\nThe velocity is in all cases taken at 3 miles per hour.\\nCOST OF HAULING FARM PRODUCE IN THE\\nUNITED STATES.\\nbii\\ng\\nV 5\\nm\\nrttJ\\nsi\\na-\\nm\\nEastern States\\nNorthern States\\nMiddle-Southern States\\nMiles.\\n5-9\\n8:l.\\n12.6\\n8.8\\n23-3\\n12. 1\\nLbs.\\n2216\\n1397\\n2409\\n2197\\nCents.\\n32\\n27\\n3t\\n25\\n22\\n22\\n$1.89\\n1.86\\n2.72\\n3.05\\n1.94\\n5.12\\nPacific Coast and Mountain States\\nAverages for the United States.\\n2002\\n25\\n$3.02\\nMiddle States.\\nTJie total weight of farm products in 1895 was estimated\\nat 219,824,227 tons if the forest products hauled over the\\npublic roads be added to this, we get 313,349,227 tons,\\nwhich at $3.02 per ton, makes a total for the annual cost of", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0184.jp2"}, "185": {"fulltext": "AGRICULTURAL ENGINEERIISTG.\\n161\\nhauling on the public roads of $946,414,665. Nearly, if not\\nquite, two-thirds of this vast expense may be saved by road\\nimprovement, and this at a total cost not exceeding the\\nlosses of 3, or at most 4, years by bad roads (Circ. 19, Office\\nof Road Inquiry, U. S. Dept. Agr.).\\nLABOR ONE HORSE IS ABLE TO PERFORM\\nat diflferent rates of speed on canals, railroads, and\\nturnpikes. (Drawing force, 83^ lbs.) (Waring.)\\nUseful Effect for i Day, drawn i mile.\\nDuration of\\nDay s Work,\\nhours.\\nSpeed per\\nHour, miles.\\nOn a Canal,\\nOn a Railroad,\\nOn a Turnpike,\\ntons.\\ntons.\\ntons.\\n520\\n5\\n14\\n3,,\\n8\\n243\\n92\\n12\\n3H\\n6\\n154\\n82\\n10\\n4\\n4%^\\n102\\n72\\n9\\n5\\n2 9/10\\n52\\n57\\n7-3\\n6\\n2\\n30\\n48\\n6\\n7\\ni^\\n19\\n41\\n5\\n8\\n12.8\\n36\\n45\\n9\\n9/10\\n9\\n32\\n4\\n10\\nH\\n6.5\\n28.8\\n3.6\\nPERFORMANCE OF ONE TEAM AND PLOUGH IN\\nA DAY, IN ACRES AND TENTHS. (Waring.)\\n^.S\\n\u00c2\u00ab*H\\nvw\\n\u00c2\u00b0\u00c2\u00ab!S\\n\u00c2\u00b0\u00c2\u00abs\\nWidth\\nfurrow\\ninch\\nAcres.\\nAcres.\\nIII\\nAcres.\\nAcres.\\n^a\\n5\\nI.O\\n12\\n2.4\\n2\\n4.8\\n5}^\\n133\\n6\\n1.2\\n14\\n2.8\\n2^\\n6.0\\n14.4\\n7\\n1.4\\n16\\n3-2\\n3\\n7.2\\n6^\\n1S.6\\n8\\n1.6\\n18\\n3-6\\n3^\\n8.4\\n7\\n16.8\\n9\\n1.8\\n20\\n4.0\\n4\\n9.6\\n7^\\n18.0\\n10\\n2.0\\n22\\n4-4\\n4^\\n10.8\\n8\\n19.2\\nII\\n2.3\\n5\\n12.0", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0185.jp2"}, "186": {"fulltext": "163\\nAGRICULTUKE.\\nTHE EFFECT OF WIDE WAGON-TIRES.\\nThe effect of wide and narrow tires for wagons is well\\nillustrated by the following results of carefully conducted\\nexperiments by the Studebaker Wagon Co., South Bend,\\nInd. In the trials given in the second column i^-inch tires\\nhad been substituted for 4-inch tires, (Agr. of Pa., 1894;\\nsee also Mich. Exp. Sta., Bull. 165; Mo. Exp. Sta., Bull. 13,\\nand Utah Exp. Sta., Bull. 4.)\\nWeight of wagon and load\\nDraft to Stan load on block pavement\\nDraft to move load at a dead pull on block pave-\\nment\\nDraft to start load on good hard, sandy road\\nDraft to move load at a dead pull on good hard,\\nsandy road\\nDraft to start load on good level gravel road\\nDraft to move load at a dead pull on good level\\ngravel road\\nDraft to start load on muddy road\\nDraft to move load at a dead pull on muddy road..\\nWidth of Tires.\\n4 inches.\\ni^ inches.\\nlbs.\\nlbs.\\n4345\\n350\\n4235\\n300\\n100\\n700\\n75\\n725\\n27s\\n600\\n300\\n650\\n175\\n800\\n550\\n175\\n900\\n500\\nAVERAGE QUANTITY OF STONE REQUIRED PER\\nYEAR TO KEEP lO FEET OF ROAD, WIDTH\\n20 FEET, IN REPAIR. (Herschel.)\\nCub. ft.\\n1. Good material and heavy travel 15-20\\n2. Good material and medium amount of\\ntravel 10-15\\n3. Good material and light travel 5-10\\n4. Medium material and heavy travel. 20-25\\n5. Medium material and medium amount\\nof travel 15-20\\n6. Medium material and light travel 10-15\\n7. Third-rate material and heavy travel. 25-30\\n8. Third-rate material and medium amount\\nof travel 20-25\\n9. Third-rate material and light travel. 15-20\\nCub.\\nyds.\\n.55-\\n\u00e2\u0080\u00a274\\n.37-\\n.55\\n.18-\\n.37\\n.74-\\n.92\\n\u00e2\u0080\u00a255-\\n.74\\n.37-\\n55\\n.92-]\\n.10\\n\u00e2\u0080\u00a274-\\n.92\\n\u00e2\u0080\u00a255-\\n\u00e2\u0080\u00a274", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0186.jp2"}, "187": {"fulltext": "AGRICULTURAL lilNGTNEERING.\\n16;\\nINTERIOR DIMENSIONS OF FARM BUILDINGS.\\n(McCONNELL.)\\nHeight,\\nBarn\\n(straw)\\nCattle feeding-boxes, double\\nsingle.\\nCattle-sheds, for each ammal\\nCart-sheds, etc., each arch\\nCow-stable, for each cow, double\\nsingle\\nDairy\\nFold -yards, for each animal\\nGranary\\nHospital\\nManure-house\\nPigsties, for each 3 animals\\nPoultry- house\\nRoot-house\\nStable, for each horse\\nWorkshop\\nGeneral dimensions of other apartments\\nLength.\\nBreadth.\\nft.\\nft.\\n40\\n20\\n60\\n20\\n10\\n20\\n10\\n10\\n5\\n15\\n8\\n20\\n4\\n30\\n4\\n20\\n20\\n20\\n5\\n30\\n30\\n20\\n18\\n18\\n18\\n18\\n6\\n10\\n18\\n18\\n20\\n20\\n6.5\\n18\\n18\\n18\\n18\\n6J ft. allowed to the length of the stable for each horse in it\\nand 7 or 8 ft. for every pair of cows in cow-stable. Horses\\nmust each have 1200 cu. ft. of space, and cattle 800 cu, ft,,\\nwhere stalled in stables. Cattle-boxes to be sunk 2 ft. below\\nsurface and raised by a dwarf wall i ft. above. Cattle-folds\\nand sheds should have a length of 5 ft. for every animal they\\nare intended to contain; when covered, 150 sq. ft. allowed to\\nevery head. The pigsties have small open areas attached to\\neach.\\nRECIPE FOR WHITEWASH.\\nSlake half a bushel of unslaked lime with boiling water,\\ncover during the process to keep in steam, strain the liquid\\nthrough a fine sieve or strainer, and add to it a peck of\\nsalt, previously dissolved in warm water, three pounds of\\nground rice boiled to a thin paste and stirred in while hot,\\nhalf a pound of Spanish whiting, and one pound of clear\\nglue, previously dissolved by soaking in cold water and\\nthen hanging over a slow fire in a small pot hung in a larger", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0187.jp2"}, "188": {"fulltext": "164\\nAGRICULTURE.\\none filled with water. Add five gallons of hot water to the\\nmixture, stir well, and let it stand a few days, covered from\\ndirt. It should be applied hot, for which purpose it can be\\nkept in a kettle or portable furnace. The east end of the\\nWhite House in Washington is embellished by this white-\\nwash. It is recommended by the government for white-\\nwashing light-houses.\\nA pint of this wash mixture, if properly applied, will\\ncover one square yard, and will be almost as serviceable as\\npaint for wood, brick, or stone, and is much cheaper than\\nthe cheapest paint.\\nColoring matter may be added as desired. For cream\\ncolor add yellow ochre; pearl or lead, add lampblack or\\nivory-black fawn, add proportionately four pounds of\\number to one pound of Indian red and one pound of com-\\nmon lampblack; common stone color, add proportionately\\nfour pounds raw umber to two pounds lampblack.\\nTABLE OF CUT NAILS. (Trautwine.)\\nName.\\nLength,\\nInches.\\nNo. per\\nLb.\\nName.\\nLength,\\nInches.\\nNo. per\\nLb.\\nCommon nails\\n2-penny\\n3- fine\\n3-\\n4-\\n5-\\n6-\\ni:\\nI\\nli\\nli\\nIf\\n2\\n2i\\n7^6\\n626\\n440\\n300\\n210\\n163\\n123\\n93 1\\nlo-penny\\n12-\\n20-\\n30-\\n40-\\n60-\\n3\\n3i\\n4\\n4^\\n5\\n5i\\n66\\n50\\n32\\n19\\n16\\n13\\n10\\nFinishing-nails...\\n4-penny\\n5-\\n6-\\n8-\\nIf\\n2\\n2i\\n470\\n330\\n196\\n1x6\\n2S0\\n200\\nlo-penny\\n12-\\n20-\\n4\\n84\\n65\\n50\\nSlating-nails\\n3-penny\\n4-\\nS-penny\\n6-\\nIf\\n2\\n160\\n128\\n2\\n2i\\n2i\\n80\\n66\\n60\\n2f\\n3\\n48\\n40\\nCut spikes\\n3\\n3i\\n4\\n4i\\n5\\n29\\n21\\n15\\n13\\nlO\\n5i\\n7\\n8\\n8\\n7\\n6\\nli", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0188.jp2"}, "189": {"fulltext": "HUMAN FOODS. 165\\nXII. HUMAN FOODS.\\nCOMPOSITION OP HUMAN FOOD 3IATERIAIiS.*\\n(Atwater.)\\nOrdinary food materials, such as meat, fish, eggs, pota-\\ntoes, wheat, etc., consist of\\nRefuse. As the bones of meat and fish, shells of shellfish,\\nskin of potatoes, bran of wheat, etc.\\nEdible Portion. As the flesh of meat and fish, the white\\nand yolk of eggs, wheat flour, etc. The edible portion con-\\nsists of water and nutritive ingredients or nutrients.\\nThe principal kinds of nutritive ingredients are protein,\\nfats, carbohydrates, and mineral matters.\\nThe water, refuse, and salt of salted meat and fish are\\ncalled non-nutrients. In comparing the values of different\\nfood materials for nourishment they are left out of account.\\nClasses of Nutrients. The following are familiar examples\\nof compounds of each of the four principal classes of nutri-\\nents\\n{Albuminoids, e.g., albumen (white of\\nI eggs); casein (curd)of milk; myosin,\\nj the basis of muscle (lean meat)\\nProteids. gluten of wheat, etc.\\nGelatinoids, e.g., collagen of tendons;\\nossein of bones; which yield gelatin\\nProtein. y or glue, etc.\\nMeats and fish contain very small quantities of\\nso-called extractives. They include kreatin\\nand allied compounds, and are the chief ingre-\\ndients of beef-tea and meat-extract. They\\ncontain nitrogen, and hence are commonly\\nclassed with protein.\\nFats, e.g., fat of meat fat (butter) of milk olive-oil oil\\nof corn, wheat, etc.\\nCarbohydrates, e.g., sugar, starch, cellulose (woody fiber),\\netc.\\nExtracts from Foods, Nutritive Value and Cost (Farmers Bulletin\\nNo. 23), and Food and Diet (U. S. Dapt. of Agriculture Year book, 1894).", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0189.jp2"}, "190": {"fulltext": "166 AaRiCULTURl!.\\nMineral matters, e.g., phosphate of lime, sodium chlorid\\n(common salt), etc.\\nThe Fuel Value of Food. Heat and muscular power are\\nforms of force or energy. The energy is developed as\\nthe food is consumed in the body. It is measured in the\\nlaboratory by means of an apparatus called the calorimeter.\\nThe unit commonly used is the calorie, the amount of heat\\nwhich would raise the temperature of a pound of water\\nfour degrees Fahrenheit.\\nTaking ordinary food materials as they come, the follow-\\ning general estimate has been made for the average amount\\nof heat and energy in i pound of each of the classes of\\nnutrients:\\nCalories.\\nIn I pound of protein i,86o\\nIn I pound of fats 4,220\\nIn I pound of carbohydrates 1,860\\nIn other words, when we compare the nutrients in re-\\nspect to their fuel values, their capacities for yielding heat\\nand mechanical power, a pound of protein of lean meat or\\nalbumen of egg is just about equivalent to a pound of\\nsugar or starch, and a little over two pounds of either\\nwould be required to equal a pound of the fat of meat or\\nbutter or the body fat.\\nWays in which Food is Used in the Body. Food supplies\\nthe wants of the body in several ways. It either\\nIs used to form the tissues and fluids of the body;\\nIs used to repair the wastes of tissues;\\nIs stored in the body for future consumption;\\nIs consumed as fuel, its potential energy being trans-\\nformed into heat or muscular energy, or other forms of\\nenergy required by the body; or.\\nIn being consumed protects tissues or other food from\\nconsumption.\\nUses of the Different Classes of Nutrients. Protein forms\\ntissue (muscle, tendon, etc., and fat) and serves as fuel.\\nFats form fatty tissue (not muscle, etc.) and serve as fuel.\\nCarbohydrates are transformed into fat and serve as fuel.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0190.jp2"}, "191": {"fulltext": "HUMAN FOODS. IGt\\nAll nutrients yield energy in form of heat and muscular\\nstrength.\\nIn being themselves burned to yield energy the nutrients\\nprotect each other from being consumed. The protein and\\nfats of body tissue are used like those of food. An impor-\\ntant use of the carbohydrates and fats is to protect protein\\n(muscle, etc.) from consumption.\\nDefinition of Food and Food Economy. The views thus\\npresented lead to the following definitions: (i) Food is\\nthat which, taken into the body, builds tissues or yields\\nenergy; (2) the most healthful food is that which is best\\nfitted to the wants of the user; (3) the cheapest food is that\\nwhich furnishes the largest amount of nutriment at the\\nleast cost; (4) the best food is that which is both most\\nhealthful and cheapest.\\nWe have, then, to consider the kinds and amounts of\\nnutrients in different food materials, their digestibility, and\\nthe kinds and amounts needed for nourishment by people\\ndoing different kinds of work.\\nIn general, the animal foods have the most of protein\\nand fats, while the vegetable foods are rich in the carbo-\\nhydrates, starch, and sugar. The lean meats and fish\\nabound in protein. Cheese has so large a quantity of\\nprotein because it contains the casein of the milk. Among\\nthe vegetable foods, beans and peas have a high proportion\\nof protein. The proportion in oatmeal is also large. In\\nwheat it is moderate, and in corn meal it is rather small.\\nThe materials with the highest fuel value are those with\\nthe most fat, because the fuel value of the fat is, weight\\nfor weight, two and one-fourth times as great as that of\\neither sugar, starch, or protein. Hence fat pork and butter\\nlead the other materials in fuel value. The fat meats in\\ngeneral stand high in this respect. So also do the grains,\\nflour, and meal, as they have large quantities of carbo-\\nhydrates. Potatoes are quite low in the list in respect to\\nfuel value as well as protein, principally because they are\\nthree-fourths water. For the same reason, milk, which is\\nseven-eighths water, ranks low in respect to both protein\\nand fuel value.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0191.jp2"}, "192": {"fulltext": "168\\nAGRICULTURE.\\nDietaries and Dietary Standards, As the outcome of\\na great deal of observation and experiment, nearly all in\\nEurope, standards have been proposed for the amounts\\nof nutrients and energy in the daily food required by\\ndifferent classes of people. Those of Prof. Volt, of Munich,\\nGermany, are most commonly accepted by specialists in\\nEurope. Voit s standard for a laboring man at moderately\\nhard muscular work calls for about 0.25 pound of protein\\nand quantities of carbohydrates and fats sufficient, with\\nthe protein, to yield 3050 calories of energy. Taking into\\naccount the more active life in the United States, and the\\nfact that well nourished people of the working classes here\\neat more and do more work than in Europe, and in the\\nbelief that ample nourishment is necessary for doing the\\nmost and the best work, I have ventured to suggest a\\nstandard with 0.28 pound of protein and 3500 calories of\\nenergy for the man at moderate muscular work. (For list\\nof dietary standards, see p. 175.)\\nCalculation of Daily Dietaries. Due regard for health,\\nstrength, and purse requires that food shall supply enough\\nprotein to build tissue and enough fats and carbohydrates\\nfor fuel, and that it shall not be needlessly expensive.\\nOn the basis of the standards for dietaries given on\\npage 175, various combinations of food materials for daily\\ndietaries may be made by calculations from the table,\\nshowing percentages of nutrients, etc., in food materials\\n(p. 169). Thus if a dietary for a man at moderately hard\\nmuscular work is to be made up of round beefsteak, butter,\\npotatoes, and bread, it may be calculated as follows:\\nProtein.\\nCalories.\\nPounds.\\n.18\\n.01\\n.019\\n.088\\n855\\n3.615\\nButter\\nI pound contains\\nWheat bread\\n.14\\n.02\\n.12\\n^11\\n320\\n1,760\\nButter....\\n3 ounces contain\\nWheat bread\\n22 ounces contain\\nTotal\\n.28\\n.28\\n3.455\\n3iSoo\\nStandard for man at mod-\\nerate muscular work", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0192.jp2"}, "193": {"fulltext": "HUMAN FOODS.\\n169\\nPERCENTAGES OF NUTRIENTS, WATER, AND\\nREFUSE IN SPECIMENS OF FOOD MATERIALS.\\n(Atwater.)\\nFood Materials.\\nAnimal Foods, as Purchased.\\nBeef: Neck\\nShoulder\\nChuck rib\\nRib\\nSirloin\\nRound steak\\nSide without kidney fat\\nRump, corned\\nFlank, corned\\nVeal: Shoulder\\nMutton: Shoulder\\nLe?\\nLoin\\nSide, without kidney fat.\\nPork: Shoulder roast, fresh\\nHam, salted, smoked\\nChicken\\nTurkey\\nEggs, in shell\\nFish,\\nFlounder, whole.\\nBluefish, dressed.\\nCodfish, dressed\\nShad, whole\\nMackerel, whole.\\nHalibut, dressed.\\nSalmon, whole..\\nSalt codfish\\nSmoked herring.\\nSalt mackerel\\nCanned salmon.\\nLobsters\\nOysters\\nAnimal Foods Edible Portion.\\nBeef: Neck\\nShoulder\\nChuck rib\\nRib\\nSirloin\\nRound\\nSide, without kidney fat.\\nRump, corned\\nFlank,\\nVeal: Shoulder\\nMutton: Shoulder\\nLeg.\\nLoin.\\nen u\\nO\\n20.\\n12.6\\n14.6\\n21.0\\n19-5\\n7.8\\n19.2\\n5-0\\n12. 1\\n17.9\\n16.3\\n18. 1\\n15.8\\n14.0\\nII. 4\\n32-4\\n13-7\\n66.8\\n48.6\\n29.9\\n50.1\\n44.8\\n17.7\\n35-3\\n42.1\\n50.9\\n40.4\\n4.9\\n62.1\\n82.3\\nEdible Portion.\\n49.6\\n55.8\\n49-5\\n38.2\\n48.3\\n60.9\\n44-3\\n70.8\\n43-7\\n56.7\\n49.0\\n50.6\\n41-5\\n44.2\\n43-0\\n36.8\\n44.6\\n44-7\\n63\\n27\\n43\\n58.5\\n35\\n40.4\\n61.9\\n40.6\\n40.5\\n19.\\n28.\\n59-3\\n31\\n15-4\\n62.0\\n63-9\\n58.0\\n48.1\\n60.0\\n68.2\\n54-8\\n58.1\\n49.8\\n68.8\\n58.6\\n61.8\\n49-3\\nNutrients.\\n50-7\\nIS. 6\\n17.0\\n15-0\\n12.2\\n15-0\\n18.0\\n13-9\\n16.7\\n12.4\\nt6.6\\n^5\\n15.0\\n12.6\\n15.0\\n13-6\\n^5-1\\n16.\\n12.\\n5-\\n9-\\n10.6\\n9.2\\n10. o\\n15\\n14\\n16.0\\n20.2\\n14.7\\n19-3\\n5-5\\n:9-5 17-5\\n19.5 15.6\\n7-6 23.5\\n5-4 35-6\\no 18.5 20. 5\\n20.5 10.\\n7.2 27\\n3.3 26.6\\n33-0\\n2 20.2\\n22.4\\n9\\n51\\n29.2\\n7-9\\n18.8\\n15-6\\n29-5\\n23-7\\n28.0\\n34-6\\n1.2\\n5-9\\n10.2\\n0.3\\n0.6\\nIS\\n15-3\\n0.7\\n0.2\\n[9.0\\n5 035.0\\n0.6\\n0.9\\n0.8\\n0.7\\n0.8\\nI.O\\n0.8\\n2.4\\n2.6\\n0.9\\n0.8\\n0.7\\n0.6\\n0.8\\n0.8\\n2.4\\n0.9\\n0.9\\n0.9\\n0.5\\n0.7\\n0.8\\n0.7\\n0.7\\n0.9\\n1.0\\n1.2\\n0.9\\n1-7\\n1.2\\n0.6\\n0.4\\n1.0\\n0.9\\n0.9\\n1.0\\n1.2\\n0.9\\n2.0\\n30\\n1.2\\n0.9\\n0.9\\n0.7", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0193.jp2"}, "194": {"fulltext": "170\\nAgriculture.\\nCOMPOSITION OF FOOD MATERIAI.S.\\nNutritive ingredients, refuse, and fuel value.\\nNutrients.\\nNon-nutrients.\\nFuel value.\\nProtein Fats. Carbo- Blineral Water. Refuse. Calories,\\nhydrates, matters\\nProtein compounds, e. g., lean of meat, white of egg, casein (curd) of milk, and\\ngluten of wheat, make muscle, blood, bone, etc.\\nFats, e. g., fat of meat, butter, and oil, serve as fuel to yield heat\\nCarbohydrates, e. g., starch and sug-ar, 1 and muscular power.\\nNutnenta,etc.,p.ct. JQ\\n20\\n30\\n40 50 60\\n70\\n80\\n90\\nfOo\\nFuel value of \\\\lh. 400\\n800\\n\\\\m)\\n1600 2000 2400\\n2800\\n3200\\n3600\\n4000\\n1 1 1 1 1 1 1 1 1\\nCodfish, salt\\nOysters\\nfm:^-\\n^^w^^\\nWithout bone.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0194.jp2"}, "195": {"fulltext": "HU.MAK I OODS.\\nITl\\nPERCENTAGES OF NUTRIENTS, ETC., IN FOOD\\nMATEHIALiS\u00e2\u0080\u0094Coniznuecf.\\nFood Materials.\\nAniinal Foods, Edible Portion.\\nMutton: Side, without kidney fat\\nPork: Shoulder roast, fresh\\nHam, salted, smoked\\nFat, salted\\nSausage: Pork\\nBologna\\nChicken\\nTurkey\\nEerffs\\nMilk\\nButter\\nOleomargarine\\nCheese: Full-cream\\nSkim-milk\\nFish: Flounder\\nHaddock\\nCodfish\\nShad\\nMackerel\\nHalibut\\nSalmon\\nSalt cod\\nHerring, salt\\nMackerel, salt\\nOysters\\nVegetable Foods.\\nWheat flour\\nGraham flour (wheat)\\nRye flour\\nBuckwheat flour\\nOatmeal\\nCornmeal\\nRice\\nPeas\\nBeans\\nPotatoes\\nSweet potatoes\\nTurnips\\nCarrots\\nOnions\\nString beans\\nGreen peas....\\nGreen corn\\nTomatoes\\nCabbage\\nApples\\nSugar, granulated\\nMolasses\\nWhite bread (wheat)\\nBoston crackers\\nEdible Portion.\\n5\\nNutrients.\\nc\\nrtJ2\\nI\\n13 b\\nSIS\\n53-S\\n46. s\\n16.9\\n28.7\\n0.9\\nSO- 3\\n49\\n7\\n16.0\\n32.8\\n0.9\\n41-5\\n58\\ns\\nib.7\\n39.1\\n2.7\\n12. 1\\n87\\n9\\n0.9\\n82.8\\n4.2\\n41.2\\nS8\\n8\\n13.8\\n42.8\\n2.2\\n62.4\\n37\\n6\\n18.8\\n15.8\\n30\\n72.2\\n27\\n8\\n24.4\\n2.0\\n1-4\\n66.2\\n.\u00e2\u0080\u00a2?3\\n8\\n23-9\\n8.7\\n1.2\\n73-a\\n26\\n2\\n14.9\\n10.5\\n0.8\\n87.0\\n13\\n3-b\\n4.0\\n4-7\\n0.7\\n10.5\\n8q\\nI.O\\n8s.\\n0.5\\n3-0\\nII.\\n8q\\n5\\n0.6\\n85.0\\n0.4\\n3-0\\n30.2\\n6q\\n8\\n28.3\\n3S.,S\\n1.8\\n4.2\\n41-3\\n.sa\\n7\\n38.4\\n6.8\\n8.9\\n4.b\\n84.2\\n8\\n13.8\\n0.7\\n1-3\\n81.7\\n18\\n3\\n16.8\\n0.3\\n1.2\\n82.6\\n17\\n4\\n1-.8\\n0.4\\n1.2\\n70.6\\n29\\n4\\n18.6\\n95\\n1-3\\n73-4\\n26\\n6\\n18.2\\n71\\n1-3\\n75-4\\n24\\nb\\n18.3\\n.\u00e2\u0096\u00a05-2\\nI.I\\n63.6\\n36\\n4\\n21.6\\n^3-4\\n1.4\\n34-6\\n43-4\\n87.1\\n21.4\\n0.3\\n1.6\\n36.4\\n6.0\\n1.2\\n15\\n12\\n9\\n3-7\\n2.0\\n12 5\\n87.5\\nII.\\nI.I\\n74-9\\n0-5\\n131\\n86.9\\nII. 7\\n1-7\\n71.7\\n1.8\\nI3-I\\n86.9\\n6.7\\n0.8\\n78.7\\n0.7\\n14.6\\n85.4\\n6.9\\n1.4\\n76.1\\n1.0\\n7.6\\n92.4\\n15 I\\n7-1\\n68.2\\n2.0\\n15.0\\n85.0\\n9.2\\n3.8\\n70.6\\n1-4\\n12.4\\n87.6\\n7-4\\n04\\n79-4\\n0.4\\n12.3\\n87.7\\n2b. 7\\n1-7\\n5b. 4\\n29\\n12.6\\n87.4\\n23.1\\n2.0\\n59-2\\n31\\n7\u00c2\u00ab-Q\\n21. 1\\n2.1\\no.i\\n17.9\\n1.0\\n71. 1\\n28.9\\n1-5\\n04\\n26.0\\n1.0\\n8q.4\\n10.6\\n1.2\\n0.2\\n8.2\\n1.0\\n88.6\\nII. 4\\nI.I\\n0.4\\n8.9\\n1.0\\n87.6\\n12.4\\n1-4\\n0.3\\n10. 1\\n0.6\\n87.2\\n12.8\\n2.2\\n0.4\\n9.4\\n0.8\\n78.1\\n21.9\\n4-4\\n0.6\\n16.0\\n0.9\\n81.3\\n18.7\\n2.8\\n1. 1\\n13.2\\n0.6\\nq6.o\\n4.0\\n0.8\\n0.4\\n2.5\\n0.3\\nQI.9\\n8.1\\n2.1\\n0.3\\n5-5\\nI.I\\n83.2\\n16.8\\n0.2\\n0.4\\niS-9\\n0.3\\n98.0\\n75-4\\n67.7\\n97.8\\n73-1\\n.56.3\\n24.6\\n323\\n2.3\\n0.9\\n8.8\\n1.7\\n8.3\\n91\\n7\\n10.7\\n9-9\\n68.7\\n2.4", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0195.jp2"}, "196": {"fulltext": "172\\nAGRICULTURE.\\nPECUNIARY ECONOMY OF FOOD.\\nAmounts of actually nutritive ingredients obtained in different\\nfood materials for 25 cents.\\n[Amount of nutrients in pounds. Fuel value in calories.]\\nProtein. Fats. Carbohydrates. Fuel value.\\nm\\nWeights of nutrients and calories of\\nenergy in 25 cents worth.\\nVoit\\niAtwater.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0196.jp2"}, "197": {"fulltext": "HUMAX rOODS.\\n173\\nAMOUNTS OF NUTRIENTS FURNISHED FOR\\nTWENTY-FIVE CENTS IN FOOD ^lATERIALS\\nAT ORDINARY PRICES. (Atwater.)\\nFood Materials as Furnished.\\nMeats, etc.\\nBeef: Neck\\nChuck-ribs\\nRibs\\nShoulder\\nSirloin\\nRump\\nRound, first cut\\nRound, second cut..\\nFlank, corned\\nCorned and canned.\\nLiver\\nMutton: Shoulder\\nLeg\\nLoin\\nPork: Rib roast\\nSmoked ham, whole\\nSalt fat pork\\nPork sausage\\nPoultry, etc. Chicken\\nTurkey\\nFisk, etc.\\nMackerel, whole\\nBluefish, dressed\\nCod, dressed\\n1x8\\nlO\\nIS\\nI 25\\nj 20\\n\u00c2\u00bb20\\n)i6\\n6\\nTwenty-five Cents will pay for\\n3-13\\n4.17\\n1.56\\n2.08\\n1. 14\\n1-39\\n1.79\\n2.50\\n1. 14\\n1-39\\n1-39\\n1.67\\n1-39\\n1.67\\n2.50\\n1.67\\n2.50\\n1-39\\n1.79\\n313\\n1-25\\n1.67\\n1. 00\\n1-25\\n1. 00\\n1.25\\n2.08\\n2.50\\n1.56\\n2.08\\n1.67\\n2.08\\n1.67\\n2.08\\n1. 14\\n1.56\\n1.09\\n1.38\\n1-39\\n1.67\\n2.50\\n1.67\\n2.50\\n2.50\\n3-13\\n4.17\\nNutrients.\\nlbs.\\n95\\n27\\n56\\n75\\n47\\n57\\n57\\n79\\n37\\n45\\n63\\n76\\n44\\n52\\n52\\n65\\n77\\nII\\n66\\n85\\n96\\n41\\n58\\n31\\n39\\n43\\n53\\n88\\n06\\n86\\n08\\n17\\n03\\n98\\n22\\n32\\n45\\n37\\n47\\nlbs.\\nlbs\\ncals.\\n2765\\n3655\\n1735\\n2350\\n1610\\ni960\\n1615\\n223s\\n1120\\n1360\\n2170\\n2620\\n1180\\n1445\\n1285\\n1580\\n2460\\n3655\\n1700\\n2200\\n2095\\n1265\\n1775\\n955\\n1195\\n1465\\n1840\\n2970\\n5885\\n2915\\n3615\\n5860\\n7295\\n3465\\n4295\\n605\\n835\\n865\\n51S\\n610\\n930\\n340\\n550\\n505\\n655\\n860", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0197.jp2"}, "198": {"fulltext": "174\\nAGRICULTURE.\\nAMOUNTS OF NUTRIENTS FURNISHED FOR\\nTWENTY-FIVE CENTS IN FOOD MATERIALS\\nAT ORDINARY PRICES. -Coniznued.\\nFood Materials as Furnished.\\nFz sk, etc.\\nHalibut steaks\\nCanned salmon\\nOysters, 50 cts. per quart\\n35\\nLobster, whole\\ncanned\\nEggs and Dairy Products.\\nEggs, 35 cts. per doz\\n25\\n15\\nMilk, 8 cts. per quart\\n6\\n4\\nButter\\nCheese, full cream\\nVegetable Foods.\\nPotatoes, $1.00 per bushel..\\n.80\\n.50\\nSweet potatoes\\nBeets\\nTurnips\\nSugar\\nDried beans\\nMaize corn meal\\nOatmeal\\nWheat flour\\nWheat bread\\nCrackers.\\nCH\\ncts.\\n!20\\n16\\n25\\n17-5\\nji.7\\n1-25\\nI 0.85\\ni 5\\n3\\nTwenty-five Cents will pay for\\no rt\\nlbs.\\n1-25\\n1.56\\nI 25\\n1. 00\\n1-43\\n2.08\\n2 .50\\n1.25\\n1. 00\\n1-37\\n2.27\\n6.25\\n8.33\\n12.50\\n\u00e2\u0080\u00a27\\n1. 00\\n\u00e2\u0080\u00a238\\n14.70\\n20. 00\\n29.40\\n5.00\\n8.33\\n12.50\\n25.00\\n12.50\\n25.00\\n5.00\\n4.17\\n5.00\\n6.25\\n8.33\\n25.00\\n5.00\\n6.25\\n7.14\\n8-33\\n3-57\\n5.00\\n2.08\\nNutrients.\\nlbs. lbs.\\n,26! .19\\n32\\n23\\n\u00e2\u0080\u00a232\\n\u00e2\u0080\u00a253\\n.81\\n1.08\\n1.63\\n.64\\n.90\\n.96\\n1-45\\n\u00e2\u0080\u00a231\\n.42\\n.62\\n.14\\n.24\\n.14\\n.29\\n\u00e2\u0080\u00a213\\n.27\\n4.90\\n3-64\\n4-37\\n5-46\\n7.08\\n21.25\\n4.61\\n5-47\\n6.25\\n7.29\\n2.42\\n3.38\\n1. 91\\nlbs\\n.06\\n.07\\n\u00e2\u0080\u00a203\\nlbs.\\n04\\n05\\n29\\n39\\n59\\n4\\n2\\n2\\n3\\n5\\n17\\n3\\n4\\n5\\n6\\n2\\n2\\nI\\n2\\n01\\n02\\n04\\n26\\n36\\n53\\n13\\n22\\nII\\n22\\n10\\n21\\n8y\\n70\\n88\\n65\\n42\\n68\\n35\\n24\\n01\\n82\\n47\\n.21\\no c c\\ncals.\\n605\\n\u00e2\u0096\u00a0;4o\\n1310\\n230\\n345\\n345\\n415\\n470\\n645\\n910\\n1490\\n2020\\n2675\\n4065\\n2550\\n3635\\n3850\\n4210\\n580\\n790\\n1225\\n640\\n430\\n240\\n485\\n225\\n490\\n9095\\n6760\\n8065\\nIlIIO\\n13720\\n41115\\n9255\\n10285\\n755\\n13695\\n4570\\n6445\\n3970\\n5930", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0198.jp2"}, "199": {"fulltext": "HUMAN FOODS.\\n175\\nDIETARY STANDARDS. (Jaffa.)\\n1. Children, 1-2 years (average)\\n2. Children, 2-6 years (average)\\n3. Children, 6-15 years (average)\\n4. Adult in full health\u00e2\u0080\u0094 Playfair\\n5. Active laborers Playfair\\n6. Man at moderate work Voit\\n7. Man at hard work Voit\\n8. Man with little physical exercise\u00e2\u0080\u0094\\nAtwater\\n9. Man with light muscular work\u00e2\u0080\u0094 At-\\nwater\\n10. Man with moderate work Atwater..\\n11. Man with active work Atwater\\n12. Man with hard work\u00e2\u0080\u0094 Atwater\\n13. Subsistence diet\u00e2\u0080\u0094 Playfair.\\n14. Average of 7 dietaries of professional\\nmen, Europe\\n15. Average of 5 dietaries of professional\\nmen, United States\\n\u00e2\u0096\u00a05^\\na\\n05\\ni\\n3 U 1-\\n.06\\n.08\\n.16\\n765\\n.13\\n.09\\n44\\n1420\\n.16\\n.10\\n71\\n2040\\n.26\\n.11\\n1.17\\n3140\\n\u00e2\u0080\u00a234\\n.16\\n1.25\\n3630\\n.26\\n.12\\n1. 10\\n3055\\n\u00e2\u0080\u00a232\\n.22\\n.99\\n3370\\n.20\\n.20\\n.66\\n2450\\n.22\\n.22\\n\u00e2\u0080\u00a277\\n2800\\n.28\\n.28\\n\u00e2\u0080\u00a299\\n3520\\n\u00e2\u0080\u00a233\\n\u00e2\u0080\u00a233\\n1. 10\\n4060\\n9\\n\u00e2\u0080\u00a255\\n1.43\\n5700\\n\u00e2\u0096\u00a013\\n\u00e2\u0080\u00a203\\n\u00e2\u0096\u00a075\\n1760\\n\u00e2\u0080\u00a225\\n.22\\n\u00e2\u0080\u00a263\\n2670\\n.27\\n\u00e2\u0080\u00a234\\n1.08\\n3Q25\\n3Si\\n5^7\\n5-8\\n5-6\\n6.9\\n6.3\\nSUMMARY OF AMERICAN DIETARY STUDIES.\\n(Bryant.)\\nAv.Food Consump.p.Man p.Day\\nFamilies Studied.\\nui\\nc g\\n1\\n,a\\nv OS\\n0!\\n2 E\\n\u00e2\u0096\u00a0e-^ 5\\n3.C-0\\nIss\\nAverage of 2 laborers families in com-\\nfortable circumstances\\n19\\n157\\n534\\n4045\\nAverage of 15 college clubs in Me., Conn.,\\n107\\n148\\n459\\n3690\\nAverage of 10 farmers families in Vt.,\\n97\\n130\\n467\\n3515\\nAverage of 14 mechanics families in\\n19*\\n9\\n103\\n67\\n150\\n134\\n402\\n453\\n3465\\n3375\\nAverage of 12 negro families in Ala.t\\nAverage of 5 French-Canadian families\\nin Chicago, 111. t\\n22\\n118\\nis8\\n345\\n3365\\nAverage of 14 professional men s families\\nin Conn, Pa.. Ind., and 111\\n28t\\n104\\n125\\n423\\n3325\\nAverage of 4 families of Russian Jews in\\nChicago, 111.*\\n19\\n120\\nlOI\\n406\\n3095\\nAv. of 4 Italian families in Chicago. 111.$.\\n16\\n103\\nIII\\n391\\n3060\\nAverage of 11 poor families in N. Y. City\\n15\\n93\\n95\\n407\\n2915\\nAv. of 12 laborers families in N. Y. City\\nJ9\\nlOI\\n116\\n344\\n2905\\nAverage of 8 Bohemian families in Chi-\\ncago, Ill.t\\n12\\n1^5\\nJOI\\n360\\n28S5\\nAverage of 2 laborers families in Pitts-\\nburg, Pa., very poor...\\nTl\\n8\\n95\\n.308\\n2485\\nAverage of o studies. t Average of 5 studies.\\nX Food purchased; in the other averages the food actually eaten is given,", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0199.jp2"}, "200": {"fulltext": "176 AGRICULTURE.\\nDIAGRAMS OF CUTS OF MEAT.\\nDiagram I. A Good Steer s Carcass, as Cut Up and Priced in the\\nEastern Market.\\nA good 1200-pound Steer will dress about 800 pounds of\\nbeef cut up as above 715 pounds salable cuts, with 85\\npounds of fat, bone, and waste.\\nThe diagram illustrates what the breeder and feeder\\nshould aim to produce in the conformation of the beef- and\\nmutton-producing animal, so that the highest possible per-\\ncentage of the carcass will be cuts of the high-priced class,\\nthereby giving the best possible return for food consumed,\\n(McKerrow.)\\nThe methods of dividing up the carcasses of slaughtered\\nanimals into parts, and the terms used for the cuts, as\\nthese parts are commonly called, vary considerably in dif-\\nferent localities. The accompanying diagrams will make\\nclear the terms used in the table Composition of Human\\nFoods (pp. 169-71).", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0200.jp2"}, "201": {"fulltext": "HU3rAN FOODS.\\n177\\nIV. Diapram of Cuts of Pork.*\\nU, S. Dept. of Agriculture,", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0201.jp2"}, "202": {"fulltext": "178\\nAGRICULTURE.\\nLIVE WEIGHT AND DRESSED A\\\\ EIGHT OF STEERS\\nOF DIFFERENT BREEDS AND AGES. (Henry.)\\n{Smithjiehi S/tow, 1888-95.)\\nLive 1\\nNo. of\\nAver.\\nWeight\\nBreed and Age.\\nAni-\\nmals.\\nAver.\\nAge.\\nDaily\\nGains.\\nat 1\\nSlaugli-\\nDressed\\nWeight.\\nlenng.\\nDays\\nLbs,\\nLbs.\\nI er Ct.\\nShorthorn,\\n1 year olds..\\n5\\n642\\n2. II\\n13.0\\n66.1\\n2\\n18\\n963\\n1.92\\n1842\\nf 7.5\\n3\\n16\\n1.72\\n2251\\n69.4\\nHereford,\\nI\\n16\\n663\\n1.97\\n1308\\n65-1\\n2\\n13\\n1020\\n1.78\\n18.7\\n67.2\\n3\\n8\\n1349\\n1.64\\n2218\\n69.2\\nDevon,\\nI\\n13\\n634\\n1-75\\n1112\\n66.0\\n2\\n19\\n1045\\n1.51\\n1583\\n67.7\\n16\\n1311\\n1-37\\n1796\\n67 3\\nAberdeen Angus\\nI\\n26\\n668\\n2.04\\n1366\\n65.4\\n2\\n21\\n1008\\nt 74\\n1765\\n66.7\\n3\\n2\\n1346\\n1-59\\n2138\\n674\\nSussex,\\n17\\n677\\n2.15\\n1452\\n65.4\\n2\\n18\\n989\\n1.86\\n1837\\n68.2\\n3\\n12\\n1285\\n1. 61\\n2C64\\n68.\\nRed Poll,\\n2\\n12\\n1002\\nt.64\\n1631\\n65.7\\n3\\n6\\n1362\\n1.49\\n2022\\n65.8\\nGalloway,\\n2\\n7\\n1027\\n1.64\\n1688\\n64.5\\n3\\n4\\n1344\\n1.47\\n1969\\n64.8\\nPROPORTION OF BEEF TO THE LIVE AVEIGHT\\nOF CATTLE. (McConnell.)\\nLive Weight,\\nPounds\\nAvoirdupois.\\nPe\\nr Cent of Beef.\\nClass L\\nClass H.\\nClass HI\\nHeifers\\nUnder 2520\\n2520\\n1680-2100\\n1400-16S0\\n1400-1680\\n1260 -1400\\nI 260-1 400\\n1 1 20- 1260\\nI 120-1 260\\n980-1120\\nUnder 980\\n70.72\\n69.71\\n66.68\\n66.68\\n62.65\\n62 65\\n57 61\\n57-6i\\n53-56\\n53.56\\n66.69\\n66.69\\n63.65\\n60.62\\n60.62\\n54 59\\n54-59\\n50.53\\n50.53\\nSteers.\\nSteers\\nieifers\\n63.66\\n6:5.66\\nSteers\\nHeifers\\nS7-62\\n57.62\\n5 .56\\n5 -\u00c2\u00a36\\n48.50\\n48.50\\n45-47\\nHeifers\\nSteers\\nHeifers\\nHeifers", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0202.jp2"}, "203": {"fulltext": "HUMAN FOODS.\\n179\\nCOMPARATIVE RESULTS OBTAINED WITH\\nFATTENING ANIMALS. (Lawes and Gilbert.)\\n(a) Per lOO lbs. live weight per week.\\nReceived by Animal.\\nResults Produced.\\nTotal\\nDry\\nFood.\\nDigestible\\nOrganic\\nMatter.\\nFood Con-\\nsumed for\\nHeat and\\nWork.\\nDry\\nManure\\nProduced.\\nIncrease\\nin Live\\nWeight.\\nOxen\\nSheep\\nPijrs\\nlbs.\\n12.5\\n16.0\\n27.0\\nlbs.\\n8.9\\n12.3\\n22.0\\nlbs.\\n6.86\\n9.06\\n12.58\\nlbs.\\n4.56\\n5.10\\n4 5^\\nlbs.\\n6-43\\n{J)) In relation to food constimed.\\nIncrease in Live\\nWeight.\\nOn 100 lbs. of Dry Food.\\nPer 100\\nlbs. Dry\\nFood.\\nPer 100 lbs.\\nDigested\\nOrganic\\nMatter.\\nConsumed\\nfor Heat\\nand Work.\\nDry\\nManure\\nProduced.\\nDry\\nIncrease\\nYielded.\\nOxen\\nSheep\\nPigs\\nlbs.\\n9.0\\nII .0\\n23.8\\nlbs.\\n12.7\\n14-3\\n29.2\\nlbs.\\n54-9\\n56.6\\n46.6\\nlbs.\\n36.5\\n31-9\\n16.7\\nlbs.\\n6.2\\n8.0\\n17.6\\nLIVE WEIGHT AND GAINS MADE BY SWINE.\\n(Henry and Sanborn.)\\nPer 100 Lbs. Live\\nNo. of\\nAver.\\nDaily\\nFeed\\nWeight.\\nLive\\nAni-\\nFeed\\nper Lb.\\nWeight.\\nmals.\\nWeight.\\nEaten.\\nMade.\\nof\\nGain.\\nFeed\\nEaten.\\nGain\\nMade.\\nLbs.\\nLbs.\\nLbs.\\nLbs.\\nLbs.\\nLbs.\\nLbs.\\nUnder 50\\n59\\n37-7\\n2.31\\n.701\\n3-3\u00c2\u00b0\\n6.13\\n1.86\\n50-100\\n91\\n75-5\\n3-33\\n.900\\n3.70\\n4.41\\n1. 19\\n100-150\\nH9\\n126. 1\\n4.29\\n1 .029\\n4.17\\n340\\n.82\\n150-200\\n1.38\\n176.2\\n6.45\\n1. 123\\n5-75\\n3.66\\n.64\\n200-250\\n65\\n214.1\\n6.89\\n1.287\\n5-35\\n3.22\\n.60\\n250-300\\n41\\n266.4\\n7-64\\n1-457\\n5.24\\n2.87\\n\u00e2\u0080\u00a255\\n300-350\\n12\\n525\\n3330\\n6.02\\nI -.352\\n4-45\\n1.81\\n.41", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0203.jp2"}, "204": {"fulltext": "180\\nAGRICULTURE.\\no\\n^o\\nrocs t^\\nN t^\\nN\\n--1\\nM\\no\u00c2\u00bbo\\n1\\nm\\n1\\nind\\nmro ...OOOM-Oowei^o\\nc^.vo^^\\n1\\nIPAV\\no\\n8\\nro -co lo\\nt^ ON 5- 1-\u00c2\u00bb\\nXJ3A\\n^C1 lOVONOO NOONMIOCOOhM\\no\\nW w COM O\\nOfn^O tOfON O^-OOwMOOt^O\\nM lO\\n8\\ncovowi^o\\nM\\n^N P) OVO M roOfONi-O t^OO 00 M\\no\\nw COvo\\n\u00e2\u0080\u00a2IBji\\nMm t^ ^rn CO O -OONHVONO\\n8\\nrococo o w\\n-51\\no\\nvo t^ fO O\\n8\\nm t^ f\\n^0\\\\ ro t^to CO f i nrocoNmNHi moo\\n1\\n0\\\\C0 w\\nmen o OmmOONn-^uio\\n8|\\nMcjcoo;;o\\na\\ns\\n^[2\\nO 0\\\\ ooo vo *-io-*fON *-roOc )c-,\\noo \u00c2\u00abo m o\\n\u00e2\u0080\u00a2UV3-J\\nvOm ON i/T f OMHOONNrOfTIM\\n8\\nm toovovo\\nE^\\n^COOOO- 00 VONVO- \u00c2\u00bb-fOW1-^0\\\\0\\n00 lo t\\nh3\\nH\\n\u00e2\u0080\u00a2JU\\nOi^J\\nt^- tNO M-. -^OmmOOmnmO-*\\n8\\nvo\\nQ\\no o \\\\o -yo tn iT)^ rotoN t \u00c2\u00bb-\u00c2\u00abnf Ti-\\nOv t-\u00c2\u00ab00 O\\no\\n\u00e2\u0080\u00a2?BJ\\nM rovo M -NOOOwOONM-^OH\\n8\\n-2-v?2\\n1?\\n|2\\nN t^vo q\\n-i- ci t^oo IT)\\n\u00e2\u0080\u00a2fc^\\nH\\n\u00e2\u0080\u00a2paj\\nIPAV\\nOt^-^ON- \u00e2\u0080\u00a2OOVO-*t^u- i\u00c2\u00abNioOfO-i-M\\nP5\\n00 -^00 M \u00e2\u0080\u00a2N000l-00 *-NP t~--*-\\n8\\nm ooNoo\\n*JJ\\nPk\\nen\\nP\\nc\\n\u00e2\u0080\u00a2a\\n2\\nE3\\nM\\nrt\\nen\\nM\\nC\\ni\\n\u00e2\u0080\u00a25\\nii\\nc\\nU\\nc\\n4.\\nHi\\nPi\\n0.\\nc\\n1\\nc\\n:i c c\\nD\\no\\nc\\nJ*\\nc\u00c2\u00ab\\no--^\\nC/2\\na\\n1\\nf\\np.\\ni\\nc\\nc\\nc\\nc\\nc\\nc\\n1\\n\u00e2\u0080\u00a2T\\nC\\n3 f\\n5jJ\\nc\\nill: ii\\n3\\nIC\\n5\\ni\\ni\\n3\\njct\\nci\\n\u00e2\u0080\u00a2c\\nc\\nc\\nc\\n!t3 t\\nc\\n53\\nc\\n\u00e2\u0096\u00a0X\\ni\\n\u00e2\u0080\u00a2S-\\nIX\\n5i\\nJ c\\n3 C\\nt 1\\n2 3\\n3 3\\nJ 3 S\\na o o\\n2\\n1\\nX\\nc\\nc\\n3 ft\\nC\\nt\\nX\\nJ\\nVf\\nc\\n4\\nJ", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0204.jp2"}, "205": {"fulltext": "HUMAN FOODS.\\n181\\n\u00e2\u0080\u00a2JBJ\\n\u00e2\u0080\u00a2pa J\\nO \u00c2\u00bbo o t-^\\nM3 00 M M\\n(N 6 6\\nIN 0 O\\ndvo\\n\u00e2\u0080\u00a2iv^\\nt^ o\\nd\\n1-. c o t\\nmoo H\\n\u00e2\u0080\u00a2P3J\\nIPAV\\n0 O ro\\nUB3q\\ntv o o o\\nirioo w lO O\\n\u00e2\u0080\u00a2;f3 5^ji\\nO f^ W\\n\u00e2\u0080\u00a2IBJ\\nQ t- t^ XT) in\\nlA t^ i- ro i-\\nmoo ro\\n-i- d i^\\nO rn O m 0\\\\\\n00 t^ r~ P) f)\\n00 l\\n\u00e2\u0080\u00a2P3jl\\nII3M\\nO f o o\\nvd t^ 0) N\\nS\\n^2\\ntc-^ o\\nc c c\\nQ\\nH\\nO\\nH\\nPQ\\nU\\nPi\\nu\\no\\nX 5\\nC/3\\nm\\no\\noa\\nH\\nD\\nO\\nJS o\\ns", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0205.jp2"}, "206": {"fulltext": "1855\\nAGRICULTURE.\\n\u00e2\u0080\u00a2\u00e2\u0096\u00a0i^A\\nq CO o\\nO M M C* lO\\nf*^ o\\\\ o\\\\ o\\nN M M CO\\no o o o\\n\u00e2\u0080\u00a2pad\\nIPAV\\nlO On t^ O O\\nO LO LO IT) O\\nH 1- O M H\\nM w 6 6 d\\ncT 000 o o\\nt^ 6 N cr\\\\ 6\\nH H O IN\\n6 6 6 6 6\\n\u00e2\u0080\u00a2^^A\\nw N ONOO O\\n0\\\\ On fO O^\\nM ro m O\\nO M M q N\\nd 6 d d d\\nJFH\\nm o 00 ON\\nH \\\\o r -,oo\\ni- m Tl- (N On\\nro o w M q N\\n6 6 o 6 6\\nIPAV\\nOn lO l-NO IT) fl On\\nN ro O M I- O N\\nM H o d d o d\\nu^aq\\n0 O\\n00 m cr,\\\\6 NO\\ndoo ^s- rf.\\nro lONO\\nro\\ni?S\\nON\\nH\\no\\nNO\\nS^^\\ns^\\no\\ng,\\nM\\nH\\n7IT3D IM\\nw lAOO NO\\n-j-NO -4- 4-\\n\u00e2\u0080\u00a2a^d\\nI ro ro (N\\nmo in\\n0 TJ- ON\\n8\\nIT) m N o\\no\\nt:\\n8\\nN O\\nO lo\\nO O O o\\nIPAV\\nt^ in -^oo\\no o o o o\\no\\nH\\n(A\\nc/)n\\nf\\na:\\nO -C .tJ\\n4i H\\nO\\nCO\\nH\\noi\\n8\\ns\\n\u00e2\u0096\u00baJ\\nP, J g CL, t/) CA 1/5", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0206.jp2"}, "207": {"fulltext": "PART II. DAIRYING.\\nI. DAIRY COWS.\\nON THE ORIGIN AND CHARACTERISTICS OF THE\\nDIFFERENT BREEDS OF DAIRY CATTLE.\\nI. Jersey Cattle.\\nThe origin of the Jersey cattle, like many of our other\\nimproved breeds of live-stock, is not known with cer-\\ntainty. The theory is that they descend from cattle\\nbrought from the Scandinavian countries to Normandy,\\nFrance, during the tenth century or before, whence they\\nwere introduced into the Island of Jersey, off the French\\ncoast. The breed has been kept pure on this little island\\nfor a longer period than any other English breeds, as a\\nresult of the enactment in 1789 of a law forbidding im-\\nportations of foreign cattle into the island. According to\\nFlint, Jerseys were first imported into this country about\\n1838, but heavy importations did not begin until after 1850.\\nThe following is a description of typical Jersey cows:\\nHead fine and tapering; cheek small; throat clean; the\\nmuzzle fine and encircled with a slight stripe; the nostril\\nhigh and open; the horns smooth, crumpled, not very\\nthick at the base, tapering, and tipped with black; ears\\nsmall and thin, deep orange color inside; eyes full and\\nplacid; neck straight and fine; chest broad and deep; bar-\\nrel hooped, broad and deep, well ribbed up; back straight\\nfrom the withers to the hip, and from the top of the hip\\nto the setting on of the tail; tail fine, at right angles with\\nthe back, and hanging down to the hocks; skin thin, light\\ncolor, and mellow, covered with fine soft hair; forelegs\\nshort, straight and fine below the knee, arm swelling and\\nfull above; hind quarters long and well filled; hind legs", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0207.jp2"}, "208": {"fulltext": "184 DAIHYtNG.\\nshort and straight below the hocks, with bones rather fine,\\nsquarely placed, and not too close together; hoofs small;\\nudder full in size, in line with the belly, extending well up\\nbehind; teats of medium size, squarely placed and wide\\napart, milk veins very prominent; color is generally\\ncream, dun, or yellow, with more or less white.\\nThe Jerseys are generally considered a butter-producing\\n1 reed, and justly so. The milk produced is as a rule richer\\nn fat and solids than that of any other breed, but the\\n([uantity yielded, on the other hand, is apt to be lower.\\nMilk from good Jersey cows often contains over six per\\ncent of fat, the average being about five per cent. Produc-\\ntion of rich milk has been the primary aim of Jersey\\nbreeders; in 1881 the secretary of the American Jersey\\nCattle Club wrote: The sole office of the Jersey cow is\\nto produce the largest possible amount of rich, highly\\ncolored cream from a given amount of food. Everything\\nelse in connection with the breeding of the race is, or\\nshould be, incidental.\\nThe highest yields of butter-fat or butter, in case of\\nJersey cows as well as other dairy breeds, are not, how-\\never, apt to come from cows producing exceptionally rich\\nmilk, but rather from such producing an exceptionally\\nlarge quantity of good milk; generally speaking, an ex-\\ntraordinarily high fat-content is accompanied by a small\\nmilk yield.\\nTypical Jerseys generally have a high-strung, nervous\\ntemperament, and in order to do their best must receive\\ngood care; they cannot be abused as to feed or treatment\\nwithout injury; for this reason they will only prove a suc-\\ncess in the hands of intelligent feeders who care for and\\ntake an interest in their stock. The dairy type predomi-\\nnates, viz.: a wedge-shaped, deep-chested body, with\\ngood digestive organs, large full udders, well-developed\\nmilk-veins, and a soft, mellow skin. The cows are gentle\\nand docile, while the bulls have the reputation of being\\nhard to handle, and often ugly and dangerous after a couple\\nof years service.\\nThe maximum yields of milk and butter produced by\\nJersey cows are given on page 189, the table giving the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0208.jp2"}, "209": {"fulltext": "DAIRY COWS. 185\\nofficial records. In the breed-tests conducted by the ex-\\nperiment stations in Maine, New Jersey, and New York\\n(Geneva), the Jerseys have ranked among the first, but\\nhave seldom been the foremost. As the average of all tests\\nof dairy breeds up to date, we notice that the Jerseys rank\\nafter the Shorthorns and the Guernseys in total yield of\\nfat during a full period of lactation, and after Guernseys in\\nthe cost of producing one pound of fat; they rank first as to\\nrichness of milk produced. In the English milking trials\\nconducted by the British Dairy Farmers Association, the\\nShorthorn cows have generally led the Jerseys in the\\ntotal quantities of fat produced per day, and other breeds\\nhave also, on the average, given better results than these.\\nThe Jerseys came out victorious in the breed-tests con-\\nducted at the World s Columbian Exposition in 1893; they\\nproduced more milk, butter-fat, butter, and cheese, and\\ngave a higher net gain than either of the two other breeds\\ncompeting (Guernsey and Shorthorn); the Guernseys, on\\nthe other hand, led as regards the cost of the food con-\\nsumed. In the breed-test No. i the fifteen-day cheese\\ntest Ida Marigold, 32615, produced the largest quantity\\nof cheese, viz.: 70.92 lbs., and Merry Maiden, 69449, the\\nlargest quantity of butter-fat, viz.: 30.73 lbs. In breed-\\ntest No. 2 the ninety-day test Brown Bessie, 74997,\\nproduced 178.12 lbs. of butter-fat. Merry Maiden and Ida\\nMarigold following, with 164.81 lbs. and 164.28 lbs., re-\\nspectively.\\nThe American Jersey Cattle Club was organized in July\\n1S68; the Herd Register of the club, the first volume of\\nwhich was published in 1871, has been issued in fifty\\nvolumes up to date, including in all 52,000 bulls and 134,000\\ncows. Butter Tests of Registered Jersey Cows gives all tests\\nof registered Jerseys where the yield of butter for seven\\nconsecutive days was 14 lbs. or more; the latest volume\\npublished is Vol. II., New Series.\\nThe present secretary of the American Jersey Cattle\\nClub is J. J. Hemingway, No. 8 W. Seventeenth St., New\\nYork City.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0209.jp2"}, "210": {"fulltext": "186 DAIRYIKG.\\nil. Guernsey Cattle.\\nBy Prof. W. H. Caldwell, Peterboro, N. H., Sec y Am. Guernsey Cattle\\nClub.\\nThe Guernsey breed takes its name from the Island of\\nGuernsey, one of the Channel, or sometimes termed Alder-\\nney, Islands. The origin of the Channel Island cattle,\\nwhile somewhat involved in controversy, is generally be-\\nlieved to have come from stock originally from the French\\nprovinces of Normandy and Brittany, and that the founda-\\ntion for the Guernseys was laid by crossing the Normandy\\nbull on the Brittany cow. It is very interesting to turn to\\nthe Island of Guernsey, cut off as it is from the main land\\nby the little strip of sea, and protected on all sides by\\na rough, rocky coast, and note the characteristics which\\nwe find there that have played so important a part in\\nmoulding the character of the Guernsey of to-day. There\\nthe shrewd, careful, sturdy people have labored many years\\nto produce a cow that should excel in butter production.\\nTheir labors have been rewarded in the Guernsey, which is\\nnoted the world over for producing butter of the highest\\nnatural color and with the least outlay for cost of feed.\\nFate might have been different with these people but for\\ntheir insular situation, pride of self-government, habits and\\ncustoms, which led them to zealously fight invasions, and\\neven as early as 1789 to take measures against the fraud-\\nulent importation of stock. In 1826 came more stringent\\nlaws, that prohibited importation to the island except for\\nslaughter. It thus isolated the islanders and their cows\\nfrom the cattle kingdom.\\nThe striking appearance of the Guernsey is at once seen\\nin its rich yellow skin, which has always been noted as the\\ncharacteristic of a good butter-cow. In appearance they are\\nrangy, deep, business-looking animals, with a particularly\\nquiet, gentle, tractable temperament, free from nervous-\\nness. The prevailing color is a delicate shade of fawn with\\nwhite markings, and cream-colored riose; and their most\\nremarkable characteristic of richness is apparent in the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0210.jp2"}, "211": {"fulltext": "DAIRY COWS. 187\\ngolden color around the eye, on the udder and teats, at\\nbase of horn, and at end of the bone of tail.\\nUntil recently Guernseys in America were kept chiefly\\nfor family use. They were introduced into private dairies\\naround Philadelphia as early as 1840, and since that time no\\nother breeds have been permitted to replace them. The\\ngentlemen who first introduced Guernseys had no motive\\nto advertise them. They esteemed their golden-colored\\nproducts so highly that they were kept for the supplying\\nof families with the best milk and butter that could be pro-\\nduced. About 1865 a few Guernseys were introduced by\\nthe importers, which laid the foundation of some of our\\nherds of to-day. A few years later the Massachusetts So-\\nciety for the Promotion of Agriculture, realizing the great\\npromise of the breed, imported some and distributed them\\nat a public sale to dairymen in the State. A few years\\nlater a number of Connecticut farmers joined together and\\nsent a man to the island to bring over a lot. It soon became\\nobvious to these gentlemen that some organization was\\nnecessary to preserve the purity of these cattle and to\\nencourage their recognition. Accordingly on February 7,\\n1877, the American Guernsey Cattle Club was organized in\\nNew York City. At that time there were about one hun-\\ndred and fifty pure-bred Guernseys in the country, whose\\npedigrees could be traced without question to importation\\nfrom the island. At present there are about 14,000 animals\\nin the Register. In the last few years in fact since the\\nWorld s Fair Dairy tests in 1893, and the work at the New\\nYork and New Jersey Experiment Stations great interest\\nhas been taken in the Guernseys. More entries and trans-\\nfers have been recorded, and more members have joined\\nthe Club than at any similar period in its history. The\\npublic are just realizing the straightforward work that\\nhas been quietly done for the last quarter of a century, and\\nfind in a study of it that there are many valuable records to\\nthe credit of the breed. These are all the more valuable as\\nthe Guernsey has not been forced for high records, but\\nhave honestly won their way.\\nThe best records reported of Guernseys are those of Lily", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0211.jp2"}, "212": {"fulltext": "188 DAIRYING.\\nof Alexandre, No, 1059, and Imp. Bretonne, No. 3660. Lily\\nof Alexandre gave 12,855!- pounds of milk in one year and\\ntwo months before calving tested 7.2 per cent of butter-fat.\\nBretonne gave in the year ending October 20, 1894, ii,2ig\\npounds of milk. Her milk was tested carefully once a\\nmonth by taking a composite sample of eight consecutive\\nmilkings. The lowest test was 5.2 per cent and highest\\n6.1 per cent butter- fat. Her milk yielded 6o2jV(j pounds\\nof butter-fat, or equivalent to 753i^o pounds of butter con-\\ntaining 80 oer cent butter-fat. She is a large, well-built\\now. and weighed at the close of her year s work 1150\\npounds. In addition the cow Fantine 2d, No. 3730, owned\\nby Mr. Chas. Solveson of Nashotah, Wis., gave in one year,\\nbesides dropping a fine calf and being dry four weeks, 9748\\npounds of milk, the lowest test being 5 and the highest\\n5.6 per cent butter-fat, which would yield a year s record\\nof 516.6 pounds butter fat or 602 pounds of butter. Mr.\\nEzra Michener of Carversville, Pa., owns the cow King s\\nMyra, No. 5339, who has just completed the year s test\\nunder the direction of the Guernsey Breeders Association\\nand received their first prize. She is four years old, and\\ngave in the year 861 r pounds of milk, which yielded 539\\npounds of butter. Nearly a hundred cows have been re-\\nported that have made a record of 14 pounds or over of\\nbutter a week, and several that have made exceedingly fine\\nsingle-day tests, as one cow, Pretty Dairymaid 2d of\\nGuernsey, No, 6366, who in an official test gave in three\\nconsecutive days 61 pounds 2 ounces, 62 pounds 12 ounces,\\nand 52 pounds and 9 ounces of milk, a total of 176 pounds\\n7 ounces.\\nTheir ability to produce butter-fat and butter at a low\\ncost demands the careful attention of the dairymen. At\\nthe New York Experiment Station several of the dairy\\nbreeds are being carefully tested. The annual report of the\\ndirector, which was recently issued, gives the result of the\\nfirst two periods of lactation. In both instances the Guern-\\nseys produced butter-fat at the least cost, as the following\\nshows", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0212.jp2"}, "213": {"fulltext": "DAIRY COWS. 189\\nCOST OF BUTTER-FAT PER POUND.\\nist Period. ad Period.\\nGuernsey 18.4 cts. 15.6 cts.\\nJersey 20.0 18.5\\nDevon 23.0 19.0\\nAyrshire 24.3 24.8\\nAm. Holderness 26.3 22.8\\nHolstein-Friesian 26.3 26.4\\nThis agrees with the work done at the New Jersey Ex-\\nperiment Station and with the average results of the butter\\ntests at the World s Fair.\\nCOST PER POUND OF BUTTER PRODUCED.\\nNew Jersey. World s Fair.\\nGuernsey 15.3 cts. 13. i cts.\\nJersey 17.9 13.3\\nAyrshire 20.6\\nShorthorn 20.8 15.8\\nHolstein 22.4\\nThis shows the Guernseys to be the most economical\\nproducers of butter and such golden-yellow butter, too\\nThe American dairyman, in his endeavor to improve his\\nown herd and collectively to improve the herds of his sec-\\ntion, naturally takes a great deal of interest in the grade\\ndairy cow. In the progressive dairy sections the influence\\nv/hich pure-bred bulls exert is readily acknowledged.\\nThey intensify the good qualities of the breed to which\\nthey belong, and make such a section a desirable place for\\nthe seeking of good family and profitable dairy cows. The\\nvalue of the Guernsey bull in effecting this improvement\\nhas been well understood for many years, and especially is\\nit realized to-day in the desire to secure in the dairy cattle\\nof America greater physical strength and more profitable\\nbutter production without reducing size or sacrificing rich-\\nness of milk production. Mr. Lewis F. Allen, in his writings\\nseveral years ago, spoke especially of his experience with\\nthe Guernsey for grading. He said his experience was\\ngood, large-sized animals, free and persistent milkers, and", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0213.jp2"}, "214": {"fulltext": "190 DAIRYING.\\nthe making of the first quality butter for private family or\\nhotel use. He believed that on a whole the Guernseys\\nwere more satisfactory for the dairy than any which in his\\nforty years experience he had ever had. His cows had\\ngood square udders, well set front and behind, teats of\\ngood size and easy to grasp.\\nThe Herd Register is published by the American Guern-\\nsey Cattle Club, whose headquarters are at Peterboro, N.\\nH. The breeders of Guernseys have always been harmoni-\\nous in letting their favorites win their way by their own\\nstraightforward efforts in the dairy. By addressing the\\nSecretary of the Club at Peterboro, N. H., further informa*\\ntion will cheerfully be furnished.\\nIII. Holstein-Friesian Cattle.\\nBy S. HoxiE, Yorkville, N. Supt. Advanced Registry Holstein-\\nFriesian Association of America.\\nThis is our American representative of the Lowland\\nrace, native to the low, rich lands of Belgium, Holland,\\nand Northwestern Germany. Its origin is ascribed to the\\nFriesians a tribe of people mentioned by Roman historians\\nbefore the opening of the Christian era as peaceable cattle-\\nbreeders dwelling on the shores of the North Sea. The\\npresent dairy-farmers of the provinces of North Holland\\nand Friesland are the lineal descendants of those cattle-\\nbreeders, and they are to-day handling the same race upon\\nthe same lands. These farmers are among the leading\\ndairymen of Europe. As evidence of this. Chambers En-\\ncyclopedia* gives the export of butter from the province of\\nFriesland to England in 1874 as 266,041 cwt. The number\\nof cows owned in that province in 1879 was 144,802. As-\\nsuming the same number in 1874, this export averages 205f\\nlbs. per cow; assuming the same number of acres of grass\\nlands, this export averages ii7|^ lbs. per acre. We have no\\ndata of the home consum.ption or of the exports to other\\ncountries. These combined must have been large, and,\\nEdinburgh and London edition, article Friesland,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0214.jp2"}, "215": {"fulltext": "DAIRY COWS. 191\\nwere they added, would doubtless much increase these\\naverages. Lest some reader may assume that a part of\\nthis enormous export must have been oleomargarine or ar-\\ntificial butter, it is well to add that no such products were\\nknown in Friesland at that date.\\nAccording to U. S. Consular Reports on Cattle and Dairy\\nFarming, the amount of butter imported from Holland into\\nGreat Britain in 1877 was 41,679,085 lbs. in 1884, of cheese,\\n65,994.544 lbs. The import of butter for 1877 rather than\\nfor 1884 is quoted, because the former date was before\\noleomargarine had become an industry in that country.\\nNetherlands, the country we call Holland, has eleven prov-\\ninces of a total area of 12,597 sq. miles. The two dairy\\nprovinces are North Holland and Friesland with a total\\narea of 2303 sq. miles. There is no question that the bulk\\nif not all of these vast imports came from these two prov-\\ninces. The significance of these statistics is best seen by\\na comparison. Oneida and Herkimer, two adjoining dairy\\ncounties in the State of New York, have about the same area\\nas the two dairy provinces of Holland. The whole of the\\nUnited States and Canada furnished Great Britain, in 1884,\\n17,440,416 lbs. butter and 109,333,280 lbs. cheese. The Hol-\\nstein-Friesian breed is exclusively used in North Holland\\nand Friesland. With these statistics before him the reader\\nmay safely be left to draw his own conclusions.\\nAs to the characteristics of this breed the most important\\none is indicated by such statistics. To the casual observer\\nthe color may appear more striking. This is variegated in\\ndistinct markings. The American herd-books receive only\\nblack-and-white to entry. The European herd-books receive\\nred-and-white, gray-and-white, and mouse-colored-and-\\nwhite but the great bulk of their entries are black-and-\\nwhite. The structure of the breed is also an important\\ncharacteristic. This is best shown by measurements. The\\naverage measurements of full-age cows (those five years old\\nand upwards) received to the fourth volume of the Holstein-\\nFriesian Advanced Register were as follows Height at\\nU. S. Consular Reports [i836]\u00e2\u0080\u0094 Cattle and Dairy Farming, p. 15.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0215.jp2"}, "216": {"fulltext": "192 DAIRYIN^G.\\nshoulders, 51.8 -f inches; at hips, 53: length of body, 64.9\\nof rump, 21.4\u00e2\u0080\u0094; width of hips, 21.9\u00e2\u0080\u0094; at thurl, 19. 64-;\\ngirth at smallest circumference of chest, 75.6 These\\nare fairly representative of the breed, and describe what is\\ntechnically called the milk-and-beef form. There are ani-\\nmals of the breed of other forms, but in this respect must\\nbe regarded as exceptional. The average weight of these\\ncows was 1262 lbs. Tliis is also fairly representative of\\nthe breed. Rapidity of growth and earliness of maturity\\nare important characteristics of the breed. These may also k\\nbe shown by measurements. The entries in one of the\\nEuropean herd-books from actual measurements taken\\nshow that heifers reach their full height at between two\\nand a half and three years old, that each year for the fol-\\nlowing two years they increase one and three-fourths of an\\ninch in length of body, two inches in girth of chest, and\\nthree-fourths of an inch in width of hips. After five years\\nold no increase is shown except what may be properly\\nascribed to additions of flesh. Its calves are large at birth,\\nthey take on flesh rapidly, and the veal is unsurpassed in\\nquality. In Holland nearly all cows are beefed at five and\\nsix years old. On his return from an agricultural tour in\\nEurope Prof. I. P. Roberts in speaking of the quality of its\\nbeef said, I ate of it for three weeks, and the English beef\\nfor two, and while not so fat as the Short-Horn it was to my\\ntaste superior.\\nAnother and very important characteristic is constitu-\\ntional vigor. No dairy b -eed probably excels it in this. It\\nenables the breed to resist disease, to endure climatic\\nchanges, and its cows to endure forcing to enormous pro-\\nductions. In the reign of Peter the Great, importations of\\nthis breed of cattle were made into Northern Russia, into\\nthe district of Kolmogory, within three and a half degrees\\nof the Arctic Circle. Other importations have continued\\nto the present time. All have acclimated without difficulty.\\nNo greater test of its vitality can well be imagined.\\nReport of Second Annual Convention, N. Y. State Dairymen s Asso-\\nciation, p. 58,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0216.jp2"}, "217": {"fulltext": "DAIRY COWS. 193\\nCrossed on the nondescript native cattle of that district,\\nthey have produced a numerous progeny called the Kolmo-\\ngory breed, remarkable for its yield of milk.\\nEvery breed has limited adaptations. A breed valuable\\nin one section may not be valuable in another that differs\\nin soil, lay of territory, and wants of its inhabitants. The\\ncharacteristics of this breed make it specially valuble on\\nrich soils, level lands, and in densely populated districts,\\nwhere every product milk, butter, cheese, beef, and veal\\ncan be utilized. In view of the law of utility the merits\\nof a breed may properly be measured by its distribution.\\nWe find that this breed occupies more territory and is more\\nwidely distributed than any other dairy breed. It is the\\nexclusive breed of North Holland and Friesland, more\\nesteemed than any other in Belgium f furnishing the\\nbest and most prolific cows in Germany :f: crossed on\\nnative cattle, the favorite in St. Petersburg, and largely\\nused in almost every dairy section of Europe outside of\\nSwitzerland and Great Britain. It is also being intro-\\nduced into South Africa, New Zealand, and several of the\\nSouth American states.\\nIts introduction and spread in this country is one of the\\nmarvels of our time. The first herd-book was published\\nin 1872 with 128 entries. The Holstein-Friesian Associa-\\ntion was formed in 1885 by the union of two others. No\\nassociation ever handled cattle with less subterfuge. At\\nits annual meeting, June 7, 1899, it reported 74,474 entries.\\nIt also reported two hundred official butter tests during\\nthe preceding year. These tests were under supervision\\nof experiment stations with a view of determining butter\\ncapacity. The Babcock test was invariably used, and the\\nperiods of testing were for seven consecutive days. Fifty-\\nfive full-age cows yielded an average of 15.06 lbs. butter-fat,\\nU. S. Consular Reports [1886]\u00e2\u0080\u0094 Cattle and Dairy -Farming, p. 519.\\nt The same, p. 367.\\nX The same, pp. 398, 404.\\nThe same, p. 519.\\nII Importations from the Continent prevented by severe quarantine\\nlaws.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0217.jp2"}, "218": {"fulltext": "194 DATKYIN G.\\ntwenty-two four-year-olds yielded an average of 14.26 lbs.,\\nforty-one three-year-olds an average of 12.61 lbs., and\\neighty-two two-year-olds 9.37 lbs. Up to the present time,\\nthe close of the year 1899, equal records under as severe\\nsurveillance have been made by no other breed.\\nIV. Ayrshires.\\nBy C. M. WiNSLOw, Brandon, Vt., Secretary Association of Ayrshire\\nBreeders.\\nThe original home of the Ayrshire cow is in Scotland,\\nin the county of Ayr. This county has always been noted\\nfor its dairy industry, and the thrift of its inhabitants.\\nThe soil is strong, giving good pasturing and abundant\\ncrops, the climate is rough, and people and cattle hardy.\\nThe Ayrshires began to attract the attention of dairy-\\nmen in other parts of the world some fifty years ago, and\\nthere was an importation made into Canada and the New\\nEngland states, where they are bred in considerable num-\\nbers and highly prized. They have been sent South, and\\nare said to endure the heat better than any other breed.\\nThey also are said to stand the cold of Canada better than\\nany other dairy breed.\\nThe Ayrshire cow is of medium size, weighing about one\\nthousand pounds, of blocky build, low on legs, and usually\\nspotted in color, being red and white as a rule, though\\nsometimes nearly red. They are hardy and healthy, en-\\nduring changes of heat and cold with little discomfort, and\\nquickly adapt themselves to surrounding conditions. They\\nperhaps show to the best advantage where the food sup-\\nply is limited, and they are compelled to hunt for a full\\nsupply.\\nIt is claimed for the cows of this breed that they will\\ngive the largest return of dairy product for food consumed\\nof any of the dairy breeds. There has never been much\\nsaid or done by the owners of Ayrshires to bring their\\nmerits to the attention of the public. They are a popular\\nU. S. Consular Reports [i886]\u00e2\u0080\u0094 Cattle and Dairy Farming, pp. 398, 404,\\nt The same, p. 519,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0218.jp2"}, "219": {"fulltext": "DAIRY COWS. 195,\\ncow for the milkman, because they are economical pro-\\nducers and because they give milk of good quality that\\nsatisfies the trade.\\nHigh-grade Ayrshire cows always command the highest\\nfancy price in Brighton, to go into the stables of milk pro-\\nducers. It i3 said by the milk inspectors of Boston that\\nthey have no trouble Avith the milk from Ayrshire herds,\\nit being up to the 13 per cent total solids required by Massa-\\nchusetts law.\\nThe average yield of Ayrshire cows is a little over 6000\\nlbs. of milk in a year, on ordinary dairy food and care, but\\nthere are a large number of individual cows with authenti-\\ncated records all the way from 7000 lbs. to over 12,000 lbs.\\nof milk in a year. There has never been any attempt\\nmade to develop the butter quality of the Ayrshire cow,\\nand but little is known of her ability in this direction; but\\noccasional evidence shows her to be naturally adapted to\\ntaking a high stand as a butter maker, if she was desired\\nfor that branch of dairying. The following instances of\\nher butter quality will illustrate:\\nDuchess of Smithfield, owned by Mr. Watson, gave an\\nofficial record of 19 lbs. 6 oz. of butter in seven days.\\nRena Myrtle, a cow sold by the writer to the experiment\\nstation at Burlington, Vt., gave them this last year 546 lbs.\\nof butter in 365 days, being the largest butter record they\\never made by any cow of any breed. Her milk record for\\nthe time was 12,172 lbs.\\nI might mention other instances, but they are private\\nrecords.\\nThe Ayrshire, being a dairy cow, has never been claimed\\nfor beef or even for a general purpose cow, but her easy\\nkeeping qualities and hardy disposition cause her to lay\\non flesh rapidly when dry, and she will probably return to\\nher owner in beef the full cost of raising her. Farmers\\nwho fatten calves for veal tell me the calves are small\\nwhen born, but grow so rapidly that when of age to sell,\\nare large and heavy for their age and are good handlers.\\n[Mr. VVinslow s herd of Ayishircs averaged during 1S95\\n67G5 lbs. of milk; average per cent of fat, 3.85; average", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0219.jp2"}, "220": {"fulltext": "196 DAIRYING.\\nyield of butter fat, 260.5 lbs., or of butter, 303.9 lbs. (see\\np. 244). In maintaining his herd he adheres to the following\\nrequirements:\\nSize: About 1000 pounds at maturity, this size having\\nbeen found to give the best results in this locality, and\\nbeing of sufficient size to please buyers, either for breeding\\nor to sell in Brighton as milk cows.\\nColor: Dark red with white patches about one-fourth\\nwhite being preferred. This gives a wonderfully attractive\\nand lively look to a herd of cows, grouped or moving.\\nThen, too, I have thought cows of this color were tougher\\nand gave yellower milk and butter.\\nStyle: Small head and horns, slim neck, straight back,\\nsharp shoulders, wide on the loin; large, shapely hind\\nquarters; long, slim tail; udder extending well forward\\nand back, well up under belly; teats long, of equal length,\\nwell spread; large milk veins.\\nDisposition: Quiet and pleasant. W.]\\nV. Shorthorns as Dairy Cows.\\nBy J. H. PicKRELL, Springfield, 111., Secretary American Shorthorn Breed-\\ners Association.\\nAway back in the early history of this country, there\\nwere occasionally cows imported from England. Buffalo\\nand wild game were abundant for meat, but milk, butter,\\nand cheese did not come that way.\\nAs creatures of circumstances, cows were in demand.\\nSoon after the Revolutionary War, cattle that were pure-\\nbred Shorthorns were imported into Virginia, and after-\\nwards, in 1797, found their way into Kentucky. The cov/s\\nwere said to be great milkers, and are reported to have\\ngiven as much as 32 quarts of milk per day, and were\\ncalled by the natives the milk breed. Later importa-\\ntions with more particular reference to their beef qualities\\nwere made, but, in spite of all that had been fed into them\\nwith that end in view, many of the cows developed into\\nremarkably heavy milkers, and were very noted for their\\nlarge yield of a good quality of milk.\\nThe late L. F. Allen, in his history of American Cat-\\ntle, published in 1S68, says: We have numerous well-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0220.jp2"}, "221": {"fulltext": "DAIRY COWS. 197\\nauthenticated instances of their (Shorthorns) giving six,\\nseven, eight, and even nine gallons a day, on grass alone,\\nin the height of their season, and yielding fourteen to\\neighteen pounds of butter per week, and of holding out in\\ntheir milk in proportionate quantity, as well as other\\nbreeds of cows, through the year. Cows so much larger\\nin size than other kinds should be expected to give more\\nthan smaller ones that consume less food, and without as-\\nserting that they do give more, in proportion to their size,\\nit is claimed that when educated and used for the dairy\\nchiefly, they give quite as much as others. That the in-\\nherent quality of abundant milking exists in the Short-\\nhorns, no intelligent breeders of them need doubt. Our\\nown observation in more than thirty years experience\\nwith hundreds of them, first and last, under our own eyes,\\nis to ourself evidence of the fact, both in thoroughbreds\\nand grades.\\nThe Columbian dairy tests, though made under un-\\nfavorable circumstances, proved the milking qualities of\\nShorthorns. I say unfavorable, because the matter was\\nnot taken hold of soon enough by the American Short-\\nhorn Breeders Association, under whose auspices the ex-\\nhibit was made, to select the best cows in every instance\\nso as to have them bred to produce and have them at their\\nhighest flow of milk at the proper time. As a conse-\\nquence, cows had to be picked up that had produced at\\nhap-hazard, and were not in every instance the best that\\nmight have been used, if selections had been made in sea-\\nson to have them bred so as to have them produce just prior\\nto the tests. But with all these disadvantages, the two\\nstrictly acknowledged dairy breeds bred for that purpose\\nalmost exclusively which were selected with the greatest\\ncare, so much so that it is doubtful whether they could be\\nduplicated, had but little the advantage of the Shorthorns in\\nthe general round-up, as a few comparisons will prove.\\nIn test No. i (cheese), with 25 cows of each breed, the\\nscore stood as follows:\\nJerseys 906. i points\\nShorthorns 905.5\\nGuernseys 871.9", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0221.jp2"}, "222": {"fulltext": "198 DAIKYIKG.\\nIn the score for perfection of lOO points flavor was counted\\n55 points.\\nShorthorns headed the list by taking 504.3 points.\\nJerseys 497-8\\nGuernseys 489-4\\nThe cost of production was\\nShorthorns $99-36\\nJerseys 98. 14\\nGuernseys 76.25\\nThe champion cheese cow of the Jerseys netted $6.97\\nShorthorns netted.. 6.27\\nGuernseys 5.27\\nIn the second test, 90 days, for butter, loss and gain in\\nlive weight, where maintenance was counted against the\\ncows, the net gain was for\\nJerseys (25 cows) $1,323.81\\nGuernseys (25 cows) 997-63\\nShorthorns (24 cows) 91^-13\\nTo produce this result it cost the\\nJerseys (25) I587.87\\nShorthorns (24) 506.50\\nGuernseys (25) 487-25\\nThe champion\\nShorthorn cow (Nora) produced 3679.8 lbs. of milk.\\nJersey (Brown Bessie) 3634\\nGuernsey (Materna) 3548-8\\nWhen reduced to gain in the products over cost of pro-\\nduction, the account stood as follows\\nJersey cow $73-22\\nGuernsey cow 57-82\\nShorthorn cow 52.63\\nAgain, in tests 2. 3, and 4 (Guernseys were not\\nin test No. 4) the three best Shorthorns (one in each\\ntest, including the two-year-old heifer) gave 5861 lbs.\\nWhile the Jerseys of the san;e description gave. 5330\\nShowing in favor of Shorthorns 53i", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0222.jp2"}, "223": {"fulltext": "Dairy cows. 199\\nIn test No. 3 (butter), go as you please,\\nThe champion Jersey cow at a cost of $8.57 pro-\\nduced net $24.69\\nThe champion Shorthorn cow at a cost of $8.18\\nproduced net ^9-57\\nThe champion Guernsey cow at a cost of $5-57 pro-\\nduced net ^19-37\\nIn test No. 4 (heifers) 7 Jerseys cost for food $34-43\\nand netted. 56.27\\n6 Shorthorns cost $23.52 and netted 47-42\\nmaking an average of 13 cents per head in favor of the Jer-\\nseys.\\nWhile butter was rated by points, beef was not, and the\\nJerseys got as much allowance per pound for gain in live\\nweight as the Shorthorns.\\nAs hinted above, dairy cows are not always wanted for\\nbutter alone, or cheese alone, but very frequently to sup-\\nply city customers with good milk for their tables. The\\ntests at the Columbian Dairy School proved that for a\\nlarge supply of milk of the best flavor. Shorthorns not\\nonly were good dairy cows in every sense of the term, but\\nthat they led the other two breeds. Therefore, if milk of\\ngood quality and lots of it is wanted. Shorthorn cows can\\nsupply it, to say nothing of their general-use qualities\\nthat will just suit the farmer who wants milk, butter,\\ncheese, and beef.\\nVT. Red Polled Cattle.\\nBy J. McLain Smith, Dayton, Ohio, Secretary Red Polled Cattle Club of\\nAmerica.\\nHornless or polled cattle have existed in the counties of\\nNorfolk and Suffolk, England, from time immemorial.\\nOriginally there were two distinct types: the Suffolks,\\nusually of a pale red or dun color, and hence known as\\nSuffolk duns large and rather rough cattle, but celebrated\\nfor their milking qualities; and the Norfolks, commonly\\ndeep red in color, smaller, finer, more compact in build,\\nnot so large milkers, but great favorites with the butcher.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0223.jp2"}, "224": {"fulltext": "200 DAIRYIi^^G.\\nYouatt, speaking of the old Suffolk strain as it existed\\nin his day (some half century ago), says: In the height\\nof the season some of these cows will give as much as eight\\ngallons of milk (80 lbs.) in a day, and six gallons (60 lbs.)\\nis not an unusual quantity.\\nThe modern Red Polled cow is a result of the combina-\\ntion of these old strains, and it is the aim of the most pro-\\ngressive breeders to produce a cow of medium size, blood-\\nred in color, of fine bone, smooth and compact of form,\\nhardy, docile, fatting easily, and giving a good flow of\\nfairly rich milk all the year round. The breed, in other\\nwords, is being developed as a general farm cow, suited\\nto the wants of the general farmer. While the cows can-\\nnot, I think, compete in flow of milk with the best Hol-\\nsteins, or in yield of butter with the best Jerseys, and the\\nsteers have not, as yet, taken a place in the front rank at\\nthe fat-stock shows, it is believed that the breed combines\\nthe several desirable traits as well at least as any other, and\\nwith them the equally essential qualities of hardiness, do-\\ncility, and a hornless head. As an illustration of the points\\nnamed, and a proof of their possible combination, the cow\\nNo. 2213, Gleaner, V, 9, is credited in 1894, according to\\nthe accepted record of the owner, with a yield of 14,189 lbs.\\nof milk, an average of 38 86 lbs. a day for the entire year.\\nThe cow was then twelve years old, and was milking with\\nher tenth calf (or tenth calving, as one or more of them\\nproduced twins).\\nAmong these is a pair of twins (Freemartins), shown\\nas fat stock, at Norwich and London, England. The steer\\n(ist and cup at Norfolk and ist at Smithfield weighed at\\nI year si months old, 1238 lbs., and when shown again,\\nat 2 years 6 months old, had a live weight of 1735 lbs., a\\ngain in a few days over a year of 497 lbs., and a gain\\nfrom birth of about 2.12 lbs. a day. The heifer, twin to\\nabove (ist and reserve for cup at Norfolk and ist and\\nreserve for cup at Smithfield), had a live weight when\\nshown (2 years 6 months old) of 1452 lbs., a gain from birth\\nof nearly 1.8 lbs. a day.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0224.jp2"}, "225": {"fulltext": "DAIKY COWS. 201\\nAn illustration nearer home is reported by Dr. J. R.\\nSlingerland, Trustee of the Shaker Society at Union Vil-\\nlage, O. In January. 1895, he bought 35 head of Shorthorn\\nsteers, coming 2 years old, for feeding. At the same time\\nthey had 18 head, the same age, of their own breeding, the\\nproduce of a Red Polled bull on Shorthorn cows. At the\\ntime named the full-blood Shorthorns averaged 940 lbs. in\\nweight, and the cross-breds 790 lbs. All were pastured the\\nsummer of 1895, fed out in the late fall, and sold to the\\nsame buyer on the same day in January, 1896.\\nThe full-blood steers consumed an average of 85 bushels\\nof corn, besides hay and corn-fodder, in fatting, and weighed\\nv/hen sold an average of 1540 lbs. each a gain of 600 lbs.\\nin the year. They sold for $4 a hundred. The polled cross-\\nbreds consumed an average of 50 bushels of corn, with\\ncorn-fodder only for roughage, and weighed when sold an\\naverage of 1492 lbs. a gain in the year of 702 lbs. They\\nsold for $4.25 a hundred.\\nThe Red Polled bull, Osman 1251, used in producing the\\ncross-bred steers in this trial, is the son of a full sister to\\nEleanor, and is the sire of many fine dairy cows.\\nIn appearance the Red Polls greatly resemble Devons,\\nsave the horns, and except that they are somewhat larger,\\nand the cows, as a rule, are better milkers. They have the\\nsame rich color, fine bone, round, smooth, compact form,\\nfree from prominent points, and the same muscular habit\\nand active disposition and their meat is of the same fine-\\ngrained, juicy character.\\nMilking Qtialities. The modern Red Polled cow does not\\nmilk so largely as the old Suffolk, but her milk is of better\\nquality. Sixty pounds a day, which Youatt says in his time\\nwas not unusual, is now, I think, somewhat rare. Four\\nand a half to five gallons a day, or say 40 to 45 lbs., is a\\ngood yield from a mature cow in the flush of the season.\\nBut she will easily give, with proper care, 6000 to 8000 lbs.\\nin a year, and some will considerably exceed this. In the\\nreport of English herds, published in the Red Polled Herd\\nBook, the average yields of mature cows in the best herds\\nis fiom 5000 to over 7000 lbs. a year. In Lord Rothchild s", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0225.jp2"}, "226": {"fulltext": "20^ DAlRYIKG.\\nherd, 22 cows, seven milking with first or second calf, gave\\nin 1895 an average of 7744^ lbs. of milk each. In my own\\nlittle herd the mature cows will average over 6000 lbs. of\\nmilk a year and 4 per cent of fat.\\nBee/ Qualities. In this line, so far, we are entirely de-\\npendent for facts on the. English records. No full-blood\\nsteers of the breed have as yet been shown in this country.\\nA few samples will suffice. At the Smithfield Club Show in\\n1889, two Red Polled steers, two years old, showed the\\nlargest daily gain of anything on exhibition that old 2.18\\nlbs. and 2.29 lbs., respectively. At the Smithfield Club\\nShow of 1890 a Red Polled steer dressed the highest per\\ncent of his live weight of any animal slaughtered 73-72\\nper cent. This, according to the London Live Stock Jou7-nal,\\nhas only once been exceeded in England by a cross-bred\\nsteer, which dressed 74 per cent of his live weight.\\nAt the fat-stock shows in England in 1894 the following\\nlive weights were recorded A steer i year io| months,\\n1374 lbs., and a year later 1702 lbs. a steer i year loj\\nmonths, 1323 lbs.; a steer i year io| months, 1208 lbs., and\\na year later 1656 lbs. a steer i year 9 months, 1250 lbs., a\\nyear later 1728 lbs., and at 3 years 9 months 2112 lbs.\\nMature Red Polled cows, in breeding condition, should\\nweigh 1200 to 1400 lbs., and bulls 1800 to 2000 lbs. A few\\nwill greatly exceed these weights, but many, as now bred,\\nare smaller. These, however, are about the weights at-\\ntained in the best herds.\\nVII. Devon Cattle.\\nBy L. P. SissoN, Wheeling, W. Va., Secretary American Devon Cattle Club.\\nThe Devon breed of cattle is one of the oldest of the\\nEnglish cattle. Their native home is on the highlands of\\nDevonshire, in southwestern England. Our records show\\nthat in the year 1800 Messrs. Winthrop Davenport im-\\nported Devons into Plymouth, Mass. in 1805 General Eaton\\nimported some into Otsego county, New York; in 1817 Mr.\\nGeorge Patterson came into possession of some Devons,\\nbrought over by T. W. Coke, who presented them to a", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0226.jp2"}, "227": {"fulltext": "DAIRY COWS. 203\\nbrother of George Patterson; these afterward were the\\nfoundation of the above-mentioned herd (George Patter-\\nson of Sykesville, Md.). These and other animals im-\\nported by Mr, Patterson, our records show, were all brought\\nfrom Devonshire, and from the best that could be found\\nthere.\\nOthers were imported into New York State; among im-\\nporters whom we might mention are John Cowlin of Trux-\\nton, N. J.; L. F. Allen, Miles Vernon, A. Becket, W. P.\\nC. S. Wainwright, Col. L. G. Morris, D. W. Catlin, W.\\nR. Sanford, J. Howard McHenry of Pikesville, Md.; C. P.\\nHalcomb of Delaware, and others. Later importations are\\nby James Murray of Virginia, R. W. Cameron of New\\nYork, Frank Brown of Baltimore, Md., and still later John\\nHudson, Moweaqua, 111., Dr. J. Cheston Morris, Philadel-\\nphia, Pa., and A. S. Worden, Ulysses, Pa.\\nAs to the beef qualities of the Devons one only has to\\nturn to the records of the markets of the country to see\\nthat they are among the leading beefers, bringing the top\\nprices at all times. As to milk and butter production from\\nDevons, it will be found from records that they produce\\nfrom 12 to 25 lbs. of butter per week. Mr. A. E. Baker, of\\nWisconsin, says his cows average him 365 lbs. of butter\\nper cow for the year, which is about as much as any breed\\nwill do on farmers feed and care. Dr. J. Cheston Morris\\nsays, in regard to Devons for milk: A herd of Devons may\\nbe relied upon to give an annual yield of 2000 quarts of\\nmilk from each cow; the length of the period averages be-\\ntween 10 and II months, though single cows will continue\\nin profit from 13 to 14 months. An average yield of seven\\nquarts daily from each cow may therefore be expected,\\nand an examination of milk records of Devon herds will\\nshow that they are remarkably uniform in their yields.\\nAs comparatively little attention has been paid to their\\nmilking qualities, a large improvement may be looked for\\nby proper selection and breeding. As my animals weigh\\nonly 700 lbs. each, it follows that each cow has given be-\\ntween five and six times her own weight in milk during\\nthe course of the year, besides maintaining her own", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0227.jp2"}, "228": {"fulltext": "204 DAIRYIlirG.\\nweight, and producing healthy offspring. This I consider\\na physiological fact well worthy of notice, and very\\ncreditable to the little red cow. Of course the same\\nnutritive power applied in other directions would give\\nbeef-producing results, such as we all know of.\\nDevon cattle are active and very hardy, qualities that\\nmake them especially valuable in dry or mountainous re-\\ngions. The bulls are quite intelligent and active, and are\\nnot as liable to be cross as some other breeds; they weigh\\nfrom 1800 to 2000 lbs. at three to four years old. The cows\\nhave strong vital organs, and large digestive and assimi-\\nlating powers. Their udders are not large for the amount\\nof milk they give, with good elastic teats, seldom sore.\\nThe milk is of good quality, either as food for infants and\\ninvalids, for the manufacture of butter or cheese, or for\\nmarket delivery; it does not churn in the cans, nor look\\nblue in the bottle.\\nDevons will pay their way at the dairy as well as in the\\nfeeder s stable; they will keep in good condition, and look\\nplump and sleek on pasture that other breeds can hardly\\nlive on; they are easy keepers, good producers of the finest\\nkind of milk, and also make the very best quality of beef.\\nVIII. Dutch Belted Cattle.\\nBy H. B. Richards, Easton, Penna., Secretary Dutch Belted Cattle Asso-\\nciation of America.\\nDutch belted cattle are natives of Holland, and originated\\nin that country during the seventeenth century, when the\\ncattle interests of Holland were in the most thrifty condi-\\ntion; in fact, it was the chief industry of the country. At\\nthat time breeding had been developed to a science, and\\ncattle of remarkable contrast of color were bred whose\\nfoundation color was black, with a broad white band\\naround the centre of the body, a white head, a black ring\\naround each eye, and a full white tail. Wonderful and\\nremarkable as it may appear, a feat was accomplished\\nduring that period that would defy our modern breeders\\nand can be safely classified as a lost art.\\nDutch belted cattle became a classified breed and were", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0228.jp2"}, "229": {"fulltext": "DAIRY COWS. 205\\nbred to a remarkably high standard. For several centuries\\nthey were owned and controlled by the nobility keeping\\nthem pure and limiting their number to their ownership.\\nThey were first imported into this country about the mid-\\ndle of the present century, the importers procuring the\\nfinest herds in Holland; the herds in the United States\\nto-day are purely of American breeding.\\nThe American Association have adopted as their standard\\nof color a pure black, with a continuous white belt around\\ntheir body, beginning behind the shoulders and extending\\nnearly to the hips; this sharp contrast of colors makes a\\nbeautiful and imposing contrast and a most beautiful\\nsight; when seen in number grazing on the green, they are\\nadmired by all, even if not interested in cattle or farm-\\ning. This belt is almost invariably reproduced, and is\\nso perfectly fixed that it will crop out in their grades for\\nmany generations, even against cold strains of blood; the\\npotency of this feature is very striking, as the belt is often\\nreproduced after the foundation color is lost; and grades\\nof any foundation color can be produced to an unlimited\\nextent.\\nTheir form is a strong characterized dairy type, medium\\nsize, and possessing all the qualifications of an ideal dairy\\nanimal. They are strictly a dairy breed, and are large and\\npersistent milkers; strong constitutions, peaceable and\\nquiet dispositions of a very compact form. Cows range\\nfrom eight to twelve hundred, and bulls reach eighteen\\nto twenty hundred. The late P. T. Barnum, the showman\\nof national fame, said: They struck my fancy in Holland\\nabout 1850; I imported a few, and then found their unique\\nand novel appearance not their only quality, for they\\nproved to be wonderful milkers, far superior to any other\\ncattle to which my attention has been drawn.\\nNearly all the herds now in the United States are owned\\nin New York, Pennsylvania, and Massachusetts, with a\\nfew scattering South and West. A herd of eighteen were\\nexhibited at the World s Columbian Exposition at Chicago,\\nwhere they attracted great attention and were admired by\\nthousands who had never heard of such novel ana beauih\\\\::", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0229.jp2"}, "230": {"fulltext": "206 DAIRYIt^TG.\\ncattle before. This herd was sold and exported to a wealthy\\nresident of the City of Mexico, where they are now kept\\nand are doing well in that congenial climate. There is an\\nassociation of breeders of these cattle known as the Dutch\\nBelted Cattle Association of America, who have adopted a\\nhigh standard of excellence, requiring breeders to breed\\ntypical animals of correct markings, thereby gaining\\nuniformity and correctness of type. The association issues\\na herd-book, of which vol. 4, of recent issue, is the last\\nnumber.\\nIX. Brown-Swiss Cattle.\\nBy N. S. Fish, Groton, Conn., Secretary Brown-Swiss Cattle Breeders\\nAssociation.\\nBrown-Swiss cattle were first imported into this coun-\\ntry by Mr. Henry M. Clarke of Belmont, Mas*-., in 1869.\\nHe imported seven cows and one bull; since then there\\nhave been several importations. Most of the animals\\nhave come from the famed Canton of Schwyz, and the\\nadjacent Cantons of Zug, Uri, and Unterwalden. The Rigi\\nmountains, covered to their tops with fine, rich herbage, lie\\nhere, and some of the finest breeds of cattle in the whole\\ncountry are here produced, the cattle grazing in the valley\\nin winter and on the mountains in summer.\\nThe United States consul at Zurich in 1882 made a report\\nto our government of the cattle and dairy interest of\\nSwitzerland. He writes: For a hundred years Switzer-\\nland has been famous for the production of its dairies. At\\nthe cattle show of Paris, 1878, every Swiss cow exhibited\\nbore away a prize in competition with exhibits from Hol-\\nland, England, Denmark, and other famous cattle countries.\\nThe Brown-Swiss cattle are fed on grass or hay only\\nthe year through. A fair average for cows in Canton\\nZurich is ten quarts of milk per day the milking-year\\nthrough; in Schwyz and Zug the average is but little\\nless.\\nThe consul of St. Gall says: When a farmer in Ger-\\nmany, Italy, or France wishes to improve his breed, he", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0230.jp2"}, "231": {"fulltext": "DAIRY COWS. 207\\nmakes a selection from Swiss herds as the healthiest and\\nhardiest known to the herd-book. Tne Brown-\\nSwiss is considered the dairy breed par excellence of Swit-\\nzerland; it not only gives more milk, but this is richer\\nthan any other European breed of cattle.\\nMarked Characteristics. Size large; form firm; color\\nshades from dark to light chestnut brown. The tuft of\\nhair between the horns, on the inside of ear, and a narrow\\nline along the back generally light. Horns rather short,\\nwaxey, with black tips. Nose black, with mealy-colored\\nband surrounding nose. Switch, hoofs, and tongue black.\\nStraight hind legs, wide thighs, and heavy quarters. The\\ncows often weigh 1600 lbs., bulls 2000 lbs. Calves large,\\nsome weighing no lbs. when dropped. They mature fast,\\nhave healthy constitutions, yielding generous returns for\\nwhatever care, time, labor, or money is expended on them.\\nA cow shown at the Chicago Fat Stock Show in November.\\n1891. gave in three days 245 lbs. of milk, showing 9.32 lbs. of\\nbutter-fat by the Babcock test, yielding during one day of\\nthe test 3i lbs. of fat, the largest amount of butter-fat ever\\nshown at an official test of any cow of any breed up to that\\ntime. The cow Muotta calved about November i, 1893,\\nand in February, 1894, gave 67 lbs. of milk in one day.\\nThe milk of Brown-Swiss cows has a sweet flavor which\\nis very noticeable, and makes it very desirable for family\\nuse. With good farm care the cows give under favorable\\ncircumstances from 20 to 25 quarts of milk per day. They\\nmake the finest of beef and veal; when intenaed to be\\nused for working oxen, they are easily broken and are fast\\nwalkers.\\nThe cows are persistent milkers, with good teats; where\\nused to produce grade animals they give the best of sat-\\nisfaction, with the Swiss characteristics predominating.\\nThere are now about 1800 recorded animals in this country,\\nlocated in almost every State, and some in Mexico,", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0231.jp2"}, "232": {"fulltext": "208 DAIRYING.\\nYIELD OF MILK AND FAT FROM DAIRY COWS.\\nA good dairy cow should give at least 5000 pounds ol\\nmilk during a whole period of lactation. As the quality 01\\nmilk given by different cows varies greatly, however, as\\nwill be apparent from the tables given in the following, the\\nyield of fat produced during a lactation period is a better\\nstandard to go by than that of the milk; three-fourths of a\\npound of tat per day for an average of 300 days may be con-\\nsidered a good yield (total 225 pounds). Many dairy farmers\\naim to have all mature cows in their herds produce a pound\\nof fat, on the average, for every day in the year. To do\\nthis, a cow whose milk tests about 4 per cent, must give 25\\npounds of milk a day (3 gallons) as an average for the\\nwhole year; a cow producing 3 per cent milk must give 33^\\npounds of milk daily, and one producing 5 per cent milk\\nmust yield 20 pounds of milk daily, on the average, etc.\\nThe flow of milk is usually at its highest shortly after\\ncalving, and then gradually decreases, the rate of decrease\\nbeing determined by the inbred milking qualities of the\\ncow and the system of feeding practised. The average de-\\ncrease in milk yield for good dairy cows on good feed is\\nfrom one half to three fourths of a pound per head per ten\\ndays. Where cows are not fed liberally and receive but lit-\\ntle concentrated feed, the decrease will be more marked,\\nand often exceed one pound of milk per head per ten days.\\nThe decrease is more marked during the latter stages of\\nthe period of lactation than in the earlier ones, and is also\\nmore marked in cows with poorly developed milking qual-\\nities than in good dairy cows. A cow is considered at her\\nbest when from five to seven years old; the constitutional\\nstrength of the animal, the system of feeding practised,\\nand the general treatment given the cow will determine\\nher period of usefulness.\\nThe quality of the milk produced by individual cows\\ngenerally remains fairly uniform through the greater por-\\ntion of the lactation period, and is not permanently influ-\\nenced in any marked manner by feed or any external\\nconditions. During the last couple of months, when the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0232.jp2"}, "233": {"fulltext": "DAIRY COWS.\\n209\\nyield of milk is decreasing more rapidly than before, the\\nquality is generally improved to some extent, the variation\\nbeing, as a rule, within i per cent. Variations of several\\nper cents of fat may sometimes occur from day to day, or\\nmilking to milking, jn the milk from single cows; variations\\namounting to i per cent are common. Herd milk varies\\nmuch less, the percentages of fat on subsequent days being\\nas a rule within two tenths of one per cent, and only excep-\\ntionally near one per cent.\\nRESULTS OF TESTS OF DAIRY BREEDS\\nConducted by American Agricultural\\nExperiment Stations.\\nBreed.\\nNew York\\n(Geneva):\\nJersey\\nGuernsey\\nHolstein\\nAyrshire\\nShort Horn\\nDevon\\nAmerican Hoi-\\nderness\\nMaine:\\nJersey\\nHolstein\\nAyrshire\\nNew Jersey:\\nJersey\\nGuernsey\\nHolstein\\nAyrshire\\nShort Horn.\\n-4^\\n6.2\\nAverag e\\nYields per\\nLactation\\nPeriod.\\nMilk.\\nlbs.\\n5045\\n5385\\n7918\\n6824\\n6055\\n3984\\n5721\\n5460\\n8^69\\n6612\\n7695\\n7446\\n8455\\n7461\\n10457\\nFat.\\nlbs.\\n282.1\\n285 5\\n266. T\\n244. S\\n269.0\\n183.3\\n297.0\\n285.0\\n233-0\\n376.3\\n379 -o\\n300.2\\n275-3\\n396-3\\n5.60\\n5- 30\\n3-36\\n3.60\\n4-44\\n4.60\\n3-73\\n5-50\\n3-47\\n3-67\\n5.09\\n3-55\\n3-69\\n3-79\\nAverage Cost of\\nFood\\nEaten\\nper Day.\\ncents\\n12.4\\n12.5\\n13-9\\n13-5\\n12.7\\n10.3\\n16.2\\n19-5\\n17. 1\\n16. 1\\n14.9\\n19-3\\n15-0\\n15-4\\nProduc-\\ning lOO\\nlbs. Milk.\\n90\\n86\\n65\\n74\\n78\\n94\\n76\\n113.0\\n85.2\\n94-9\\n87.1\\n78.1\\n79-3\\n76.0\\n79.2\\nProduc-\\ning I lb.\\nFat.\\ncents\\n16. 1\\n16. 1\\n19. 1\\n20.2\\n17.2\\n20.5\\n20.1\\n20.4\\n25.2\\n26.8\\n17.9\\n15-3\\n22.4\\n20.6\\n20.6\\nAverages for all Breeds and Lactation Periods.\\nJersey\\nGuernsey\\nHolstein\\nAyrshire\\nShort Horn\\nDevon\\nAmerican Hoi\\nderness\\nTotal\\n9\\n8\\n.8\\n10\\n5579\\n6210\\n301. 1\\n322 9\\n5.40\\n5.20\\n13-9\\n13-5\\n94-7\\n82.8\\n9\\n10\\n4\\n3\\n10\\n20\\n5\\n5\\n8215\\n3984\\n282.0\\n248.5\\n345-4\\n183-3\\n3-43\\n3 60\\n3-97\\n4.60\\n17.2\\n14-5\\n14-3\\n10.3\\n74.7\\n78.5\\n78.7\\n94.0\\n2\\n4\\n5721\\n213. 1\\n3-73\\nII. 2\\n76.0\\n45\\n72", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0233.jp2"}, "234": {"fulltext": "210 DAIRYING.\\nThe animals included in the foregoing breed tests rank\\non the average as follows:\\n1. As to yield of fat: Shorthorn, Guernsey, Jersey, Hol-\\nstein, Ayrshire, American Holderness, Devon.\\n2. As to cost of producing I lb. of fat: Guernsey, Jersey,\\nShorthorn, American Holderness, Devon, Holstein and\\nAyrshire.\\n3. As to yield of viilk Shorthorn, Holstein, Ayrshire,\\nGuernsey, American Holderness, Jersey, Devon.\\n4. As to cost of producing 100 lbs. of tnilk: Holstein,\\nAme,rican Holderness, Ayrshire, Shorthorn, Guernsey,\\nDevon, Jersey.\\n5. As to cost of food: Devon, American Holderness,\\nGuernsey, Jersey, Shorthorn, Ayrshire, Holstein.\\n6. As to richness of milk: Jersey, Guernsey, Devon, Short-\\nhorn, American Holderness, Ayrshire, Holstein.\\nRESULTS OF BREED TESTS CONDUCTED AT\\nWORLD S COLUMBIAN EXPOSITION, 1893.\\nA. Breed Test No. I (Cheese Test), May 10 to 25.\\nMilk Fat Price of\\nPro- Pro- Cheese, Cheese Cost\\nduced, duc^d, bs. per lb., of Net\\nlbs. lbs. cents. Feed. Gain.\\n25 Jerseys 13,296.4 601.91 1451.8 13.36 $98.14 $119.82\\n25 Guernseys 10,938.6 488.42 1130.6 11.95 76.25 88.30\\n25Short-horns 12,186.9 436.60 1077.6 13.00 99-36 81.36\\nB. Breed Test No. 2 (Ninety-day Butter Test), June i to Aug. 29.\\nButter Price of\\ncredited Bijtter.\\n25 Jerseys.. 73,488.8 3516.08 4274.01 $1747.37 $587.50 $1323.81\\n25 Guernseys 61,781.7 2784.56 3360.43 1355.44 484.14 997.64\\n24Shoit-horns 66,263.2 2409,97 2890.87 1171.77 501.79 910.12\\nAverages per day per cow.\\nFat, Cost of\\nper cent. Food.\\nJerseys 32.7 1.56 4.78 26.1 cts.\\nGuernseys 27.5 1.24 4.51 21.5\\nShort-horns 30.7 1.12 3.64 23.2\\nC. Breed Test No. 3 (Thirty-day Butter Test). Aug. 29 to Sept. 28.\\nButter Price of\\ncredited Butter.\\n15 Jerseys 13,921-9 685.81 837.21 $385-59 $111.24 $274-13\\n15 Guernseys i3 5i8.4 597-96 724-17 329-77 92-77 237.00\\n15 Short-horns 15. 618. 3 555.43 662.67 303.69 104.55 198.89\\nD. Breed Test No. 4 (Heifer Test), Sept 30 to Oct. 20.\\n7 Jerseys. 3356.6 155-38 194-23 $77-69 $34-44 $56.28\\n6 Short-horns 2581.0 97.89 122.36 48.95 23.53 47 4", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0234.jp2"}, "235": {"fulltext": "DAIRY COWS.\\n211\\nAVERAGE YIELDS OF MILK AND FAT BY PRE-\\nMIUM COAVS AT RECENT STATE FAIRS.\\nNew York.\\nMaine.\\nMass.\\nOhio.\\nIndiana.\\nIllinois.\\nWisconsin.\\nIowa.\\nNebraska.\\nCalifornia.\\nCanada.\\nToronto.\\nGuelph.\\nGananoque\\nName of Cow.\\nIntze Von Hol-\\nlingen\\nWeston Lily\\nVery Much\\nLady of Lyons 6th\\nNahe zd\\nCows over 3 yrs.\\nold.\\nBeulah Shawlan.\\nCows under ^yrs.\\nold.\\nKitty King-\\nJohanna 5th\\nDaisy\\nEurodna\\nGeertje Lefing\\nLady Woods\\nTypha\\nEunice Clay\\nCalamity Jane\\nCarmen Sylva.\\nBreed.\\nHolstein\\nJersey\\nGuernsey\\nJersey\\nHolstein\\nJersey\\nHolstein\\nJersey\\nHolstein\\nJersey\\nHolstein\\nMilk.\\nlbs.\\n58.5s\\n48.68\\n43 50\\n44.75\\n72.86\\n47.00\\n37-43\\n29.60\\n83-95\\n40.15\\n40.12\\n50-3^\\n38.58\\n49 73\\nFat.\\nlbs.\\n1. 691\\n2.190\\n2.150\\n2.060\\n2. no\\n1-553\\n1-585\\n1.485\\n2.500\\n2.420\\n1-597\\n1. 510\\n2.626\\n1-544\\n65.00 1.590\\n6g 1 8 2 090\\n69.00 I. 914\\nFat.\\np.c.\\n2.89\\n4.50\\n4.94\\n4.62\\n2.90\\n3-30\\n4-33\\n5.02\\n2.98\\n5-95\\n4-07\\n;:?.oo\\n6.74\\n3.10\\n2-45\\n3 t6\\n2.80\\nTest made at\\nFair grounds.\\nHome.\\nFair grounds.\\nHome.\\nFair grounds.\\nHIGHEST RECORD FOR YIELD OF FAT\\nDuring Twenty-four Hours Made by any Cow in a\\nPublic Test.\\nAt a Fair.\\nA t Home.\\nBrienz, Brown-Swiss, 11 years old,\\nMaplecroft Maid, No. 35907 H.-F.\\nweighing 1395 lbs.\\nH. B., 5 years 4 months old.\\nAverage daily yield of\\nYield of milk 76.0 lbs.\\nmilk 81.7 lbs.\\nfat 3.865\\nAverage per cent of fat\\nAverage daily yield of\\nfat 3. II\\nin day s milk s.ijt\\nAverage per cent of fat\\nin day s milk 3.81^\\n(7-day test. May 21-27, 1899, con-\\nducted under the supervision of\\n(American Dairy Show. Chicago,\\nthe Cornell Exp. Station; total\\n1891; 3-day test.)\\nyield for the week, 496.5 lbs. of\\nmilk and 16.825 bs. of fat; aver.\\nper cent of fat in milk, 3.39$^.)", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0235.jp2"}, "236": {"fulltext": "212\\nDAIRYING.\\nOFFICIAL, MILK AND BUTTER RECORDS.\\n36s\\nDays.\\nDays.\\n24\\nHours.\\nA. Milk Records.\\nI. Holstein-Friesian\\nYentje Netherland, No. 1332 Ad. Reg...\\nRosa Bonheur 5th, No. 11227 H.-F. K. B.\\nRosa Bonheur 5th\\nlbs.\\n20,232\\nlbs.\\nlbs.\\n726H\\nioeM\\nII. Guernsey\\nLily of Alexander, No 1059\\nIII. Ayrshire\\nAlice Douglas, No. 4398\\nB. Butter Records.*\\nI, Holstein-Friesian\\nRosa Bonheur st-h\\n12.855}^\\n12,617\\n527-3+\\nNetherl d Hengerveld, No. 1 133 Ad. Reg.\\n24.9\\n4-Si\\nII. Jersey\\n1,028^1\\nPrincess 2d No 8046.\\n46i2\u00c2\u00a7\\n\u00e2\u0096\u00a0\u00e2\u0096\u00a0;8B\\nIII. Guernsey\\n703-4\\nLucille, No. 115\\nIV. Ayrshire\\nLady Fox, No. 9669\\n624\\n3/.\\n19/g\\nButter fat increased by one sixth in case of all breeds except the Jerseys.\\nFor 10 months 11 days. From 8,4I2i b lbs. of milk.\\nFrom 299}^ lbs. of milk.\\nRESULTS OF ENGLISH MILKING TRIALS.\\n(Averages of breed-tests conducted at the annual dairy shows of the Brit-\\nish Dairy Farmers Assoc, 1879-98, inclusive.)\\n^S\\n236\\n272\\n98\\n78s\\nBreed.\\nShorthorns\\nJerseys\\nGuernseys\\nHolsteins (Dutch)\\nAyrshires\\nDevons\\nRed Polls\\nWelsh\\nAberdeen Angus\\nKerries and Dex\\nter Kerries\\nCrosses\\nAver-\\nage\\nYield of\\nMilk\\nper\\nDay.\\nlbs.\\n45-4\\n28.9\\n30.6\\n45-2\\n42.2\\n30.1\\n41.9\\n46.0\\n60.3\\n27.1\\n53-1\\nTotal Solids,\\nYield\\nDay,\\nlbs.\\n5-77\\n4.18\\n413\\n5-53\\n5. 61\\n4-32\\n5.26\\n5.86\\n8.29\\n3.62\\n7.07\\nPer\\nCent\\n12.72\\n14.46\\n13-50\\n12.25\\n13.29\\n14-34\\n12.55\\n12.74\\n13-74\\n13-36\\n13-31\\nFat.\\nYield\\nper\\nDay.\\nlbs.\\n1.70\\n1-44\\n1.41\\n1-54\\n1.77\\n48\\n54\\n91\\nSolids\\nnot\\nFat,\\nPer Per\\nCent. Cent.\\n3-75\\n4-q8\\n4.61\\n341\\n4.19\\n4.90\\n3-68\\n4.16\\n4-99\\n4-13\\n3-90\\n6.97\\nq.48\\n8.89\\n8.84\\n9.10\\n9.44\\n8.87\\n8.58\\n8.75\\n9-23\\n9.41\\nLive\\nWeight.\\nlbs.\\n1405(117)*\\n856(157)\\n1026 (49)\\n1383 (3)\\n1046 (21)\\n62 (32)\\n787 (41)\\n230 (38)\\nAverage for 117 animals,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0236.jp2"}, "237": {"fulltext": "DAIRY COWS.\\n213\\nENGLISH STANDARDS FOR ANNUAL YIELD OF\\nMILK OP THE VARIOUS BREEDS.\\nThe stan*.1ards proposed for the respective breeds by the\\nBritish Dairy Farmers Association for entry in the Dairy\\nCattle Register are as under:\\nWeight of Milk in Pure Butter Fat per\\nthe Milking^ Period Day (average of two\\n(not exceeding II tests as determined\\nPedigree and Non-Pedigree. months). by analysis).\\nlbs. lbs.\\nShort-horn 8500 1.25\\nJersey 6000 1.25\\nGuernsey 6000 1.25\\nAyrshire 7500 i.oo\\nRed Polled 7000 i.oo\\nKerry and Dexter Kerry.. 4500 0.75\\nDutch (Holstein) 8500 i.oo\\nThe standard for crosses of either of the above will be\\nthe mean of the standards for the pure breeds. No animal\\nis admitted whose milk contains less than 12 per cent of\\nsolids at any test. (McConnell.)\\nAVERAGE YIELDS AND COMPOSITION OP MILK\\nOP DIFFERENT BREEDS. (Hucho.)\\nBreed.\\nLive\\nWt.,\\nLbs.\\nAnnual\\nYield.\\nAverage Per Cent.\\nPer 1000 lbs.\\nLive Wt.\\nMilk,\\nlbs.\\nFat,\\nlbs.\\nSolids.\\nFat.\\nSolids\\nnot\\nFat.\\nMilk,\\nlbs.\\n5200\\n5600\\n7000\\n6300\\n6600\\n6700\\n7300\\n9000\\nFat,\\nlbs.\\nShort-horn\\nBrown Swiss...\\nHolstein\\nGuernsey\\nAyshire\\nJersey\\nAngler\\n1300\\n1300\\n1 100\\n1050\\n1000\\n900\\n900\\n550\\n6800\\n7300\\n7700\\n6600\\n6600\\n6600\\n6600\\n5000\\n260\\n275\\n230\\n330\\n245\\n300\\n240\\n190\\n12.9\\n13.0\\nII 8\\n14.7\\n12.5\\n14.7\\n12.0\\n12.5\\n3-8\\n3-8\\n30\\n5.0\\n3-7\\nIt\\n9.1\\n9.2\\n8.2\\n9-7\\n8.8\\n9-7\\n8.6\\n8.7\\n200\\n210\\n210\\n310\\n245\\n330\\n270\\n350\\nKerry", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0237.jp2"}, "238": {"fulltext": "214\\nDAIRYING.\\nAVERAGE PERCEXTAGE COMPOSITION OF MILK\\nFROM DIFFERENT BREEDS. (Konig.)\\nName of Breed.\\nSteyer (Austrian)\\nSimmenthal (Swiss).\\nTillerthal (Tyrolean)..\\nVorarlberg (Austrian).\\nAlgau Bavarian)\\nBohemian\\nHolstein\\nOldenburg (German).\\nAngler (Danish)\\nShort-horn\\nDevon\\nAyrshire\\nJersey\\nGuernsey\\nFrench\\nScandinavian\\n1\\nt%\\nc3\\nO rt\\nW JD\\nu\\nU*^\\ngc/.\\n12\\n86.90\\n4.17\\n3-24\\n4.96\\n73\\n6\\n87 26\\n3-79\\n2.64\\n5-81\\n.70\\n22\\n87.43\\n3 70\\n3 07\\n510\\n.70\\n19\\n87\\n38\\n3-54\\n2.91\\n5-40\\n\u00e2\u0080\u00a277\\n4\\n87\\n88\\n3.20\\n3.22\\n5-13\\n\u00e2\u0080\u00a257\\n2\\n86\\n00\\n506\\n3-67\\n463\\n.64\\n24\\n88\\n04\\n3-25\\n3-99\\n4.16\\n\u00e2\u0080\u00a256\\ni8\\n\u00c2\u00ab7\\n95\\n3-38\\n3.10\\n4.81\\n\u00e2\u0080\u00a276\\nID\\n88\\n-S\\n3.12\\n67\\n87\\n20\\n3-47\\n3.21\\n5-43\\n.69\\n20\\n86\\nS7\\n4-44\\n.64\\n43\\n86\\n93\\n3.58\\n3-42\\n5 43\\n.64\\n^i\\n8s\\n90\\n4-32\\n3-34\\n570\\n\u00e2\u0080\u00a274\\n26\\n85\\n39\\n5\\n3.98\\n4.38\\ni.i4(?)\\n12\\n\u00c2\u00ab7\\n20\\n3-9\u00c2\u00b0\\n3 07\\n5.0b\\n\u00e2\u0080\u00a277\\n4\\n88\\n00\\n3-51\\n2.7b\\n4-97\\n.76\\nOc/3\\n[3.10 8\\n[2.748\\n12.62\\n12.12\\n14.00\\n11.96\\n12.05\\n11.85\\n12.80\\n13 43\\n1307\\n14. 10\\n14.61\\n12.80\\n12.00\\nMETHODS OF JUDGING THE VALUE OF DAIRY\\nCOWS.\\nThe British Dairy Farmers Association, which has con-\\nducted tests of dairy cows at their annual fair for the last\\ntwenty years, has during late years scored the dairy cows\\ncompeting for premiums according to the following scale\\nI point for each pound of milk;\\n20 points for each pound of fat;\\n4 points for each pound of solids not fat. f\\nI point for each ten days in milk after the first twenty\\ndays (limit 200 days).\\n10 points are deducted from the total score for each\\nper cent, of fat below three per cent in the milk.\\nThe cows entered in the test are separated into four\\nclasses, according to the breed, each class being divided\\ninto two divisions, cows and heifers. The classes are\\nShorthorns, Jerseys, Guernseys, and cross-breeds.\\nOther associations abroad or in this country have not\\ngenerally followed any definite plan from year to year in\\nawarding premiums to dairy cows at fairs, the awards having", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0238.jp2"}, "239": {"fulltext": "DAIRY COWS. 215\\nbeen given to cows producing most milk, or richest milk,\\nor most butter-fat, or most solids, during the test, which\\nmay have lasted one to three days. At the Vermont State\\nFair, 1889, the following points were given For each 20\\ndays since calving, i point for each 10 days of gestation,\\nI point for each 2 oz. of total solids in 24 hours milk, i\\npoint for each oz. of butter-fat in 24 hours milk, 2 points;\\nfor each 2 oz. of salted butter from 24 hours milk, i point.\\nIn the milking trials conducted by the Royal Agricultural\\nSociety of England, the size of the cows has been con-\\nsidered, the cows being, as a rule, separated into two\\nclasses, viz., over and under tioo lbs. live weight.\\nFrom the best information at hand at the present, the\\nsystem of awards adopted by the British Dairy Farmers\\nAssociation, and given above, must be considered the most\\nperfect and the most just to all concerned. Its main short-\\ncomings lie, as it would seem, in its not considering the\\nfood eaten by each animal during the test, and in the fact\\nthat the test is made at the fair, and not at home under\\nevery-day conditions and in surroundings familiar to the\\nanimals. The former objection would be removed by tak-\\ning into account the dry matter in the food eaten, as shown\\nby chemical analysis.\\nBUYING AND SELLING COWS BY TESTS OF THEIR\\n3IILK. (Emery.)\\nThe money value of a cow may be estimated by multi-\\nplying the number of gallons of milk which the cow gives\\nby 12, adding to or subtracting from this product one dollar\\nfor every one fourth per cent of fat in the milk above or\\nbelow 3.5 per cent.\\npounds of milk per day\\nValue X 12-f 4(percent fat-3.5).\\n(See Bull. No. 113, N. C. Exp. Station.)", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0239.jp2"}, "240": {"fulltext": "216 DAIRYIKG.\\nFIFTY DAIRY RULES.\\n(U. S. Department of Agriculture.)\\nThe Owner and his Helpers. i. Read current dairy liter-\\nature and keep posted on new ideas.\\n2. Observe and enforce the utmost cleanliness about the\\ncattle, their attendants, the stable, the dairy, and all uten-\\nsils.\\n3. A person suffering from any disease, or who has been\\nexposed to a contagious disease, must remain away from\\nthe cows and the milk.\\nThe Stable. 4. Keep dairy cattle in a room or building\\nby themselves. It is preferable to have no cellar below and\\nno storage loft above.\\n5. Stables should be well ventilated, lighted, and drained;\\nshould have tight floors and walls and be plainly con-\\nstructed.\\n6. Never use musty or dirty litter.\\n7. Allow no strong-smelling material in the stable for any\\nlength of time. Store the manure under cover outside the\\ncow-stable, and remove it to a distance as often as practi-\\ncable.\\n8. Whitewash the stable once or twice a year use land\\nplaster in the manure-gutters daily.\\ng. Use no dry, dusty feed just previous to milking if\\nfodder is dusty, sprinkle it before it is fed.\\n10. Clean and thoroughly air the stable before milking\\nin hot weather sprinkle the floor.\\n11. Keep the stable and dairy-room in good condition,\\nand then insist that the dairy, factory, or place where the\\nmilk goes be kept equally well.\\nThe Cozus. 12. Have the herd examined at least twice a\\nyear by a skilled veterinarian.\\n13. Promptly remove from the herd any animal suspected\\nof being in bad health, and reject her milk. Never add an\\nanimal to the herd until certain it is free from disease, espe-\\ncially tuberculosis.\\n14. Do not move cows faster than a comfortable walk\\nwhile on the way to place of milking or feeding.\\nJ5. Never allow the cows to be excited by hard driving,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0240.jp2"}, "241": {"fulltext": "DAIRY COWS. 217\\nabuse, loud talking, or unnecessary disturbance do not ex-\\npose them to cold or storms.\\ni6. Do not change the feed suddenly.\\n17. Feed liberally, and use only fresh, palatable feed-\\nstuffs in no case should decomposed or moldy material be\\nused.\\n18. Provide water in abundance, easy of access, and\\nalways pure fresh, but not too cold.\\n19. Salt should always be accessible.\\n20. Do not allow any strong-flavored food, like garlic,\\ncabbage, and turnips, to be eaten, except immediately after\\nmilking.\\n21. Clean the entire body of the cow daily. If hair in the\\nregion of the udder is not easily kept clean it should be\\nclipped.\\n22. Do not use the milk within twenty days before calv-\\ning, nor for three to five days afterwards.\\nMilking. 23. The milker should be clean in all respects;\\nhe should not use tobacco he should wash and dry his\\nhands just before milking.\\n24. The milker should wear a clean outer garment, used\\nonly when milking, and kept in a clean place at other\\ntimes.\\n25. Brush the udder and surrounding parts just before\\nmilking, and wipe them with a clean, damp cloth or sponge.\\n26. Milk quietly, quickly, cleanly, and thoroughly. Cows\\ndo not like unnecessary noise or delay. Commence milking\\nat exactly the same hour every morning and evening, and\\nmilk the cows in the same order.\\n27. Throw away (but not on the floor, better in the gut-\\nter) the first few streams from each teat this milk is very\\nwatery and of little value, but it may injure the rest.\\n28. If in any milking a part of the milk is bloody,\\nstringy or unnatural in appearance, the whole mess should\\nbe rejected.\\n29. Milk with dry hands; never allow the hands to come\\nin contact with the milk.\\n30. Do not allow dogs, cats, or loafers to be around at\\nmilking-time.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0241.jp2"}, "242": {"fulltext": "218 DAIRYING.\\n31. If any accident occurs by which a pail full or partly\\nfull of milk becomes dirty, do not try to remedy this by\\nstraining, but reject all this milk and rinse the pail.\\n32. Weigh and record the milk given by each cow, and\\nlake a sample morning and night, at least once a week, for\\ntesting by the fat test.\\nCare of Milk. 33, Remove the milk of every cow at once\\nfrom the stable to a clean, dry room, where the air is pure\\nand sweet. Do not allow cans to remain in stables while\\nthey are being filled.\\n34. Strain the milk through a metal gauze and a flannel\\ncloth or layer of cotton as soon as it is drawn.\\n35. Aerate and cool the milk as soon as strained. If an\\napparatus for airing and cooling at the same time is not at\\nhand, the milk should be aired first. This must be done in\\npure air, and it should then be cooled to 45 degrees if the\\nmilk is for shipment, or to 60 degrees if for home use or\\ndelivery to a factory.\\n36. Never close a can containing warm milk which has\\nnot been aerated.\\n37. If cover is left off the can, a piece of cloth or mosquito-\\nnetting should be used to keep out insects.\\n38. If milk is stored, it should be held in tanks of fresh,\\ncold water (renewed daily), in a clean, dry, cold room.\\nUnless it is desired to remove cream, it should be stirred\\nwith a tin stirrer often enough to prevent forming a thick\\ncream layer.\\n39. Keep the night milk under shelter so rain cannot get\\ninto the cans. In warm weather hold it in a tank of fresh\\ncold water.\\n40. Never mix fresh warm milk with that which has been\\ncooled.\\n41. Do not allow the milk to freeze.\\n42. Under no circumstances should anything be added to\\nmilk to prevent its souring. Cleanliness and cold are the\\nonly preventives needed.\\n43. All milk should be in good condition when delivered.\\nThis nay make it necessary to deliver twice a day during\\nthe hottest weather.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0242.jp2"}, "243": {"fulltext": "DAIRY COWS. 219\\n44. When cans are hauled far they should be full, and\\ncarried in a spring wagon.\\n45. In hot weather cover the cans, when moved in i\\nwagon, with a clean wet blanket or canvas.\\nThe Utensils. 46. Milk-utensils for farm use should be\\nmade of metal and have all joints smoothly soldered.\\nNever allow them to become rusty or rough inside.\\n47. Do not haul waste products back to the farm in the\\nsame cans used for delivering milk. When this is unavoid-\\nable, insist that the skim-milk or whey-tank be kept clean.\\n48. Cans used for the return of skim-milk or whey should\\nbe emptied and cleaned as soon as they arrive at the farm.\\n49. Clean all dairy utensils by first thoroughly rinsing\\nthem in warm water; then clean inside and out with a brush\\nand hot water in which a cleaning material is dissolved;\\nthen rinse and lastly sterilize by boiling water or steam.\\nUse pure water only.\\n50. After cleaning, keep utensils, inverted, in pure air,\\nand sun if possible, until wanted for use.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0243.jp2"}, "244": {"fulltext": "vzo\\nDAIRYlKCt.\\nII. MILK.\\nPERCENTAGE COMPOSITION OF VARIOUS KINDS\\nOF 3IILK. (KoNiG.)\\nSpecific\\nGrav-\\nity.\\nHuman\\nMare\\nBuffalo\\nAss\\nCow\\nEwe\\nGoat\\nReindeer*\\nSow\\nBitch\\nRhphant\\nHippopotamus\\nCamel\\nLlama\\nNo. of\\nCasein\\nMilk\\nSugar.\\nAnaly-\\nses.\\nWater.\\nFat.\\nand Al-\\nbumen.\\nsh.\\n107\\n87. 4T\\n378\\n2.29\\n6.21\\n31\\n50\\n90.78\\n1. 21\\n1.99\\n5.67\\n35\\n8\\n82.25\\n7-51\\n5-05\\n4-44\\n7.S\\n7\\n89.64\\n1.64\\n2.22\\n5-99\\n51\\n793\\n87.17\\n3.69\\n3-55\\n4.88\\n71\\n32\\n80.82\\n6.86\\n6.52\\n4. 91\\n89\\n33\\n85.71\\n4.78\\n4.29\\n4.46\\n76\\n2\\n67.20\\n17.10\\n11.39\\n2.82 I\\n49\\n20\\n82. SI\\n5.78\\n6.?4\\n4-37 I\\n00\\n28\\n7S-44\\n9-57\\nII. 17\\n309\\n73\\n3\\n79 30\\n9.10\\n2-51\\n8.59\\n50\\nI\\n90.43\\n4-51\\n4.40\\nII\\n3\\n86.57\\n3-07\\n4.00\\n5-59\\n77\\n3\\n86.55\\n315\\n3-90\\n5 -60\\n80\\n1.0270\\nI 0347\\n1.0330\\n1-0345\\nI. 0316\\n1.034T\\n1.0328\\n1.0477\\n1.0385\\n^\u00e2\u0080\u00a2035\\nI. 0^1 5\\n:.042\\n.034\\nWerenskiold.\\nAVERAGE ANALYSES OF AMERICAN SAMPIaES\\nOF DAIRY PRODUCTS. (Goessmann.)\\nWhole\\nMilk.\\nSkim-\\nmilk.\\nButter-\\nmilk.\\nCream\\nfrom\\nCooley\\nCreamer.\\nButter.\\nNo. of samples\\n18S9\\n348\\n31\\n197\\n25\\nWater\\n86.53\\n4.14\\n5-43*\\n.70\\n90.52\\n32\\n3-53^\\n4-83*\\n.80\\n91.67\\n.27\\n4.47*\\n.80\\n73-90.\\n17.60\\n^62\\n10.89\\nFat\\n83.95\\nCasein and albumen..\\nMilk-sugar\\n.42*\\nAsh\\n4-74\\n100.00\\nIVO.OO\\n100.00\\n100.00\\nTotal solids\\n13-47\\n9-33\\n9.48\\n9.16\\n8.33\\n8.06\\n26.10\\n8.44\\n89.11\\nSolids not fat\\n5.X6\\nBy difference.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0244.jp2"}, "245": {"fulltext": "MILK,\\n221\\nAVERAGE COMPOSITION OF COWS MILK, WITH\\nVARIATIONS. (KoNiG.)\\nAverage of\\n793 Analyses\\n(largely Euro-\\npean).\\nMinimum.\\nMaximum.\\nWater\\nFat\\n87 17 per cent.\\n3-69\\n3;\u00c2\u00b0;[3.55Perct.\\n4.88 per cent.\\n.71\\n80.32 per cent.\\nT.67\\n^;79j..o7perct.\\n2. II per cent.\\n\u00e2\u0080\u00a235\\n90.69 per cent.\\n6.47\\nCasein\\nAlbumen\\nMilk-sugar\\n^-9 J 6.40 per ct.\\n6.12 per cent.\\nAsh\\n1.21\\nTotal solids\\n^oIiHq rtnt fat\\n100.00\\n12.83 percent.\\n9.14\\nI. 0316\\n9.31 per cent.\\n19.68 per cent.\\nspecific gravity\\nS.0264\\n1.0370\\nCOMPOSITION OF MORNING AND EVENING MILK,\\nAND OF MORNING, NOON, AND EVENING MILK.\\n(KONIG.)\\nNo.\\nof An-\\nalyses.\\nWater.\\nFat.\\nCasein\\nand\\nAlbumen.\\nMilk-\\nsugar.\\nAsh.\\nTotal\\nSolids.\\nMorning milk.\\nEvening\\n^57\\nt57\\nPer ct.\\n86.70\\n86.47\\nPer ct\\n3.32\\n3-56\\nPer ct.\\n3.63\\n3-65\\nPer ct.\\n5-64\\n5.60\\nP rct.\\n\u00e2\u0080\u00a271\\n.72\\nPer ct:\\n13 30\\n1353\\nMorning milk.\\nNoon\\nEvening\\n28\\n28\\n2 J\\n88.08\\n87.44\\n87.49\\n3-o6\\n3-87\\n3-62\\n3-24\\n3.26\\n319\\n4.88\\n4.68\\n4.99\\n\u00e2\u0080\u00a274\\n\u00e2\u0080\u00a275\\n\u00e2\u0080\u00a271\\n11.92\\n12.51\\nCOMPOSITION OF DIFFERENT PARTS OF THE\\nSAME MILKINGS. (Konig.)\\nNo.\\nof An-\\nalyses.\\nWater\\nFat.\\nCasein\\nand\\nAlbumen.\\nMilk-\\nbugar.\\nAsh.\\nTotal\\nSolids.\\nFirst portion..\\nSecond\\nThird\\n7\\nI\\nPer ct.\\n89.84\\n88.12\\n86.29\\nPer ct.\\n1.78\\n3-34\\n4-52\\nPer ct.\\n2.88\\n2.94\\n2-59\\nPerct.\\n4.81\\n4.92\\n5.88\\nP rct.\\n.69\\n.68\\n.72\\nPer ct.\\n10.16\\n11.88\\nI3-7", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0245.jp2"}, "246": {"fulltext": "222\\nDAIRTII^G.\\nCAIiCUIiATlON OF COMPONENTS OF COWS\\nMILK.\\nAccording to Vieth the components of the non-fatty milk\\nsolids will stand in the ratio to one another of about\\n10 13 2\\nfor casein and albumen milk sugar ash.\\nIf the solids not fat in a sample of milk are g per cent,\\nthe per cent of casein and albumen in the same will be\\napproximately 2^g X 10 3.60 per cent; sugar, X 13 4-68\\nper cent; and ash, X 2 .72 per cent.\\nTABLE SHOWING RELATION OF FAT TO CASEIN\\nAND OTHER SOLIDS. (Cooke.)\\nTotal Solids.\\nFat.\\nCasein and\\nAlbumen.\\nMilk-sugar\\nand Ash.\\nSolids\\nnot Fat.\\nPer Cent.\\nPer Cent.\\nPer Cent.\\nPer Cent.\\nPer Cent.\\n11.00\\n3-07\\n2.92\\n5.01\\n7-93\\n11.50\\n3.29\\n3.00\\n5.21\\n8.21\\n12.00\\n3-50\\n3-07\\n5-43\\n8.50\\n12.50\\n3.75\\n3-19\\n5.56\\n8.75\\n13.00\\n3-99\\n3.30\\n5-71\\n9.01\\n13-50\\n4.34\\n3-44\\n5-72\\n9.16\\n14.00\\n4.68\\n3-57\\n5-75\\n9-32\\n14.50\\n4-93\\n3-79\\n5.68\\n9-47\\n15.00\\n5.38\\n4.00\\n5.62\\n9.62\\n15.50\\n5-69\\n4-15\\n5-66\\n9.81\\n16.00\\n6.00\\n4-30\\n5.70\\n10.00\\nThis table, which is summarized from the analyses of\\nabout 2400 American samples of milk, shows that while the\\npercentage of fat varies from 3.07 to 6 per cent, or nearly\\nthree per cent, that of casein varies only from 2.92\\nper cent, less than one and one half per cent. It also\\nshows that a higher percentage of fat is always accom-\\npanied by a higher percentage of casein. Milk sugar and\\nash increase but little as the jnilk grows richer.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0246.jp2"}, "247": {"fulltext": "MTLK.\\n223\\nFERTILIZING INGREDIENTS IN DAIRY PROD-\\nUCTS.\\nAverage of American Analyses. (Cooke and Hills.)\\nNitrogen.\\nPhosphoric\\nAcid.\\nPotash.\\nValue per\\nTon.\\nWhole milk\\nSkim-milk\\nCream\\nButtermilk\\nWhey\\n3\\nIf\\n40\\n48\\n15\\n12\\n93\\n.19%\\n.20\\n\u00e2\u0080\u00a215\\n\u00e2\u0080\u00a217\\n.14\\n.04\\n.60\\n.130\\n-.If.\\n.036\\n.120\\nS 2.T7\\n2.31\\n.66\\ni.gS 1\\n.84\\n49\\n14.19\\nCOMPOSITION OF COLOSTRUM. (Konig.)\\nNo. of\\nAnal-\\nyses.\\nWater.\\nCasein.\\nAlbu-\\nmen.\\nButter-\\nfat.\\nMilk-\\nsugar.\\nAsh.\\nEwe\\nGoat\\nSow\\nII\\nI\\nI\\n42\\n77-9\\n64.1\\n70.1\\n74.6\\n4.9\\n5-2\\n7.6\\n4.0\\n3-4\\n3-2\\n8.0\\n13-6\\n8.3\\n24.5\\n3.6\\n4.6\\n3-9\\n2.7\\n\u00e2\u0080\u00a29\\n3.0\\nt1\\nCow\\nCOMPOSITION OF ASH OF COWS MILK AND\\nCOLOSTRUM.\\nCows Milk. Colostrum.\\nTotal ash 7 per cent 1.6 per cent\\n100 parts of ash will contain\\nPotash 24 7\\nSoda 6 6\\nLime 23 35\\nPhosphoric acid 28 41\\nCWorin 13 13", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0247.jp2"}, "248": {"fulltext": "224 DAIRYING.\\nA CHAPTER ON MILK TESTING\\nThe Babcock milk test is the quick and simple method\\nof determining the fat content of milk which has been\\nmost generally adopted in this country. The test was in-\\nvented by Dr. S. M, Babcock, of Wisconsin Agricultural\\nExperiment Station, and was first published in July, 1890.\\nThe following is an outline of the method:\\nA known quantity of milk (17.6 cubic centimeters, or\\nabout I of an ounce) is pipetted off into a graduated test-\\nbottle; 17.5 cc. of commercial sulfuric acid, of a specific\\ngravity of 1.82 to 1.83, is then measured out by means of\\na graduated cylinder or an automatic pipette, and added to\\nthe milk. The two fluids are mixed, and when the curd is\\ndissolved, the test-bottles are placed in a centrifugal ma-\\nchine and whirled for 5 minutes at a rate of 800-1200 revo-\\nlutions per minute, the small hand-machines on the market\\nrequiring the higher number of revolutions. Boiling hot\\nwater is then filled into the bottles, by which means the\\nliquid fat is brought into the narrow graduated neck of the\\nbottles after an additional whirling of the bottles for a\\nminute, the length of the cclumn of fat is read off in per\\ncent.\\nThe whole process of testing a sample of milk according\\nto this method will take less than a quarter of an hour\\nwhen a little skill in manipulation has been reached.\\nThe various dealers in dairy implements have placed\\nBabcock machines on the market in sizes fiom 4- to 60-\\nbottle machines, and supply the necessary outfit, as test-\\nbottles, pipettes, graduates, and sulfuric acid. There are\\nat present three different types of machines hand-machines\\n(friction or cog-wheel machines; the latter ones are to be\\npreferred, and have now practically replaced the friction\\nmachines), steam turbine, and belt-power machines. The\\nFacile Babcock testers, manufactured by D. H. Burrell\\nThe subject of milk testing is treated exhaustively, and detailed direc-\\ntions for using the Babcock test are given in Farrington-Woll, Testing\\nMilk and its Products^ Mendota Book Co., Madison, Wis. 6th Edition,\\n1899,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0248.jp2"}, "249": {"fulltext": "MILK. 225\\nCo., Little Falls, N. Y., are, in the author s opinion, the\\nbest hand-machines on the maiket at the present time.\\nSteam turbine machines are to be recommended for factory-\\nuse; they should always be provided with a speed indicator\\nso as to avoid too slow or too rapid whirling; several acci-\\ndents have happened where the bottles were unable to\\nstand the pressure caused by too rapid whirling.\\nIn Sharpies Russian Babcock Tester (a steam turbine\\ntest r.anufactured by Elgin Mfg. Co., Elgin, 111.) the bot-\\ntles used can be filled with hot water while the machine is\\nin motion the test bottles used are arranged for half the\\nusual quantity of milk.\\nPoints to be watched in making tests by the Babcock\\nmethod\\nThe strength of the acid used is very important; its\\nspecific gravity should not go below 1.82 or above 1.84 if\\nthe acid is somewhat too strong less may be taken, and a\\nlittle more if it is rather weak. It is, however, not possible\\nto make a satisfactory test with acid of a specific gravity\\nbelow 1.82. Keep the acid bottle corked when not in use,\\nas the acid will otherwise take up moisture from the air.\\nIn testing separator skim-milk use a somewhat larger\\nquantity of acid than usual, and whirl 5 to 6 minutes; this\\nwill insure a nearly perfect separation of all the fat present\\nin such milks. The two-necked so-called Ohlsson bottles\\nare recommended for testing separator skim-milk the\\nresults should be increased by .05 per cent with these as\\nwith other test bottles, in testing separator skim-milk.\\nThe centrifugal machine should run at a rate of about\\n800 to 1000 revolutions per minute; if its diameter is small,\\nwhirl 1000 or 1200.\\nSoft or rain-water is used in filling up the bottle after\\nboiling, or hard water may be used if som.e drops of sulfuric\\nacid have been added to it before the boiling.\\nIn adding the acid the bottle should be held at an angle,\\nso as to cause the acid to follow the inside of the wall. Mix\\nthe milk and acid at once, or within a short time, and pro-\\nceed with the test without delay.\\nRead off results before the fat begins to crystallize. If", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0249.jp2"}, "250": {"fulltext": "226 DAIRYING.\\nmany tests are made at a time, and the room is cold, place\\nthe bottles in a pail with hot water and keep them warm\\nuntil results are recorded.\\nApplication of Babcock s Test. The method maybe used\\nto advantage in determining the fat content of full milk,\\nskim-milk, buttermilk, whey, cream, condensed milk, and\\ncheese. It cannot be recommended for the estimation of\\nfat in butter, since the error of analysis in this case is too\\nlarge. In testing separator skim-milk, buttermilk, and whey\\nby this method, no reading should be taken lower than one-\\ntenth of one per cent. If only a small drop or two of liquid\\nfat appears in the neck of the bottles after finished whirling,\\nthe result is therefore to be put down as .i per cent, instead\\nof estimates of .05, and still lower, which are sometimes\\nmade. (See Bull. No. 52, Wis. Experiment Station.)\\nLactometer. The Quevenne lactometer, with the ther-\\nmometer tube extending into the narrow stem of the instru-\\nment, is recommended for dairy work. In the N. Y. Board\\nof Health lactometer, often used, the scale is divided into\\n120 divisions, the mark 100 corresponding to a specific\\ngravity of 1.029, and that of 120 to a specific gravity of\\n1.0348. These lactometer degrees can be converted into\\nQuevenne lactometer degrees by multiplying by .29. The\\nfollowing table gives the readings of the two scales be-\\ntween 60 and 120 on the Board of Health lactometer:", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0250.jp2"}, "251": {"fulltext": "MILK.\\n227\\nTABLE SHOWING THE QUEVENNE LACTOMETER\\nDEGREES CORRESPONDING TO THE SCALE OF\\nLACTOMETERS GRADUATED FROM 60 TO 120.\\nN. Y. Bd.\\nof Health\\nScale.\\nQuevenne\\nScale.\\nN. Y. Bd.\\nof Health\\nScale.\\nQuevenne\\nScale.\\nN. Y. Bd.\\nof Health\\nScale.\\nQuevenne\\nScale.\\n60\\n17.4\\n81\\n23-5\\nlOI\\n293\\n61\\n17.7\\n82\\n23.8\\n102\\n29.6\\n62\\n18\\n83\\n24.1\\n103\\n29.9\\n63\\n18.3\\n84\\n24.4\\n104\\n30.2\\n64\\n18.6\\n85\\n24.6\\n105\\n30.5\\n65\\n18.8\\n86\\n24.9\\n106\\n307\\n66\\n19. 1\\n87\\n25.2\\n107\\n31\\n67\\n19.4\\n88\\n25-5\\n108\\n313\\n68\\n19.7\\n89\\n25-8\\n109\\n31.6\\n69\\n20\\n90\\n26. 1\\nno\\n319\\n70\\n293\\n91\\n26.4\\nIII\\n32.2\\n71\\n20.6\\n92\\n26.7\\n112\\n32.5\\n72\\n20.9\\n93\\n27\\n3\\n328\\n73\\n21.2\\n94\\n27-3\\n114\\n33-1\\n74\\n21.5\\n95\\n27.6\\n115\\n33-4\\n75\\n21.7\\n96\\n27.8\\n116\\n33-6\\n76\\n22\\n97\\n28.1\\n117\\n33 9\\n77\\n22.3\\n98\\n28.4\\n118\\n34-2\\n78\\n22.6\\n99\\n28.7\\n119\\n34-5\\n79\\n22.9\\n100\\n29\\n120\\n34-8\\n80\\n23.2\\nIn taking the specific gravity of milk by means of a lac-\\ntometer, the temperature of the milk should not vary more\\nthan 10\u00c2\u00b0 either way from 60\u00c2\u00b0 F. The following tables\\nshow the proper corrections for temperature to be made, if\\nthe milk was either warmer or colder than 60 F., the tem-\\nperature to which the specific gravities of all liquids are\\nusually referred.\\nIn practical work sufficiently accurate corrections for tem-\\nperature may generally be made by adding .1 to the lacto-\\nmeter reading for each degree above 60\u00c2\u00b0 F. and by subtract-\\ning .1 for each degree below 60\u00c2\u00b0; e.g., if the reading at 64\u00c2\u00b0\\nis 29.5, it will be about 29.5 -f- .4 29.9 at 60\u00c2\u00b0; if 34.0 at 52\u00c2\u00b0,\\nit will be about 34.0 .8 33.2 at 60\u00c2\u00b0. By reference to the\\nfollowing table we find it is more correctly 33.0.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0251.jp2"}, "252": {"fulltext": "228\\nDAIRYING.\\nrt\\ntuo\\nQ\\nc\\ni\\n3\\ni\\na\\nvS\\nooqqo\\nd cj ro -i\\nN (N M N N\\nq\\nw-vd t^oo d\\n9 9\\nro rn CO fo c\u00c2\u00abi\\nq\\ns\\n0^ OnO 3^ 0\\n0^0\u00c2\u00ab0^0^0^\\n0 0^ 00\\\\ Ov\\nOn\\nM (N N N N\\n(N M N IN\\n?r^j^?j s\\nOs 0^00 00\\n00 00 00 to 00\\n00 00 1 t^ t^\\nO\\\\0 f) ro\\nM N N N\\nTj- ino t^oo\\nW N N N f)\\nt^\\n00 00 00 00 t-.\\nt^vO VOVO^O\\n\u00c2\u00bbo\\n?S S S J?\\nCJ CJ N f N\\n2^0 tis,^;^\\nei m en en en\\nt^ r- r^ t^vo\\nN r^\\nM N (N N\\n(N N N W M\\nN rr) fi ro ro\\nK\\nVO^O^ VOVO\\nvo 10 10 in l/^\\n2 Ji J?\\nIH M (S N\\nTj- u-!\\\\o t^oo\\no- f;;\\nc^ en en en en\\n.otoiouiin\\n10 J-\\nen en en en\\nN f\u00c2\u00abl\\nM M N\\nN n w W N\\nOn M d\\nPI ro COro ro\\nm\\nro fO ro fO\\nN W W H M\\nS^gJ^Sf?\\nT invo t .oo\\nw w M N\\nON M N r^\\nN CO ro ro r^\\nJ?,\\nN (N P) N\\nM H M\\nON\\n^S S ?5\\n^t^^S- S\\na en en en m\\nm\\nen\\n.0\\nen cnmm m\\nN N M M\\nH On ON\\n00\\nS^gflSfT\\njrj^^jT s\\nOn H M p)\\np) ro CT) m ro\\ns\\n^iii^\\nM M M\\nTj- mvo r--oo\\nN (N N N\\nON ONOO P\\nma\\nvq\\nN f) N N M\\nC d ro\\nN N N N\\nM M H q\\nTj- lAVD t^OO\\nN N N N N\\nonoo t .vq \u00c2\u00bbo\\ngo d- d pi\\n\u00c2\u00abn\\n-!f\\no^ d M fi IT-,\\nM N N N\\nq q^ ON\\nj- \u00c2\u00bb^vd^ t^\\n(N IN N\\n00 tvvq \u00c2\u00abo Tj-\\n00 ON d M pi\\np) pj m ro m\\nfn\\nH\\n0\\\\ 0^00 00\\nC4 N N N M\\nt^vo f p\\n00 ON d i- pi\\nP) N m ro ro\\nen\\nVO\\n00000\\n0^ O- O^OOOO\\nt^NO o rrj\\nS\\ns^sss s\\nen Tf u^vo t^\\nf) N N (N N\\n00 ON P\\n(i e^ en enen\\noo-ON\\n00 00 00 t-^ t^\\nNO in p)\\nq\\n0- M N\\ni-i r, N N N\\nen in\\\\o 1^\\nM N N\\np) n f i ro r i\\ns\\no\\nrt\\nbo\\nc\\n\u00e2\u0080\u00a2S\\nu\\nW C^ S N\\nN N N M\\nm en fo fo CO\\nfO", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0252.jp2"}, "253": {"fulltext": "MILK.\\n229\\n1\\nc\\na\\na\\nU.\\nn\\n1\\no\\n3\\n1\\nK\\nvovo t^ K fv\\n00 00 0 0\u00c2\u00bb\\nM M N M fn\\nt.\u00c2\u00bb\\n2 i5 T?\\nM N ro T^ lO\\nvo t^OO O M\\nPI p) pj ro\\nr^\\nloioioovo\\nc3 c3 cTn N\\nvo r-. t .00 On\\nvd t^oo o d\\nON M M\\nM m 4 invo\\nro o-, m ro fO\\nt^\\nfn Ti- lo\\nvo vo vo t^ r^\\n00 00 OV OV\\na c\\nM rrj if lO\\nM N IN N\\n^JT SS^?,\\nM CI ro T^vo\\nm ro m m fo\\nN ro cn m ro\\n^ThrMOtr,\\nvo vo (K f^oo\\nvo\\nm\\nN N W N W\\n^JT SS^^\\npj ro M- lO\\nti\\nM N N N N\\nM N ro 4 0\\nM N N M (N\\nN ro m\\n\u00c2\u00abo invo vo vo\\nM pi r^ tJ- in\\nvd\\nthe reading o\\ne and the !a\\ned lactomete\\nH M M W\\nM p) p) P) (n\\nm Tj- T^ m m\\nin\\nN ro Tf o\\nW N M n N\\n^JT SS^^\\nro m ro ro\\nvg^\\nO\\nO M P\u00c2\u00ab\\nPI PI ro m m\\no within io\u00c2\u00b0 from 6o\u00c2\u00b0 F. Take\\nfirst vertical column of the tabl\\ntical columns meet is the correct\\nO IN ro in\\nN O W W M\\nSS\\ntvOO 00 00 OV\\n0\\\\ w\\nM H N PI PI\\nPI\\nvd\\nO M (N ro Tt\\nm 1^00 o- o\\np PI PI N ro\\ncn ro f^ ro cn\\nVO t^ r^ t^ t^\\nt^OO 00 00 On\\nOVO- O\\n8?:?isr?\\nJ^^^^g^\\nro m to m ro\\nS\\nu-ivo vo vo vo\\nVO t^ t^ f- t\u00c2\u00ab\\nlAvd t^co OV\\n00 00 O Ov OV\\nOV\\nen\\nvS\\n6 M pi ro tJ-\\nlOVO vo vo vo\\nlovd t^oo ON\\nt^ t t^OO CO\\n1-1 PI ro\\nM m m fo ro\\n00\\nure of the milk t\\nhe former in the\\norizontal and ver\\nvo\\n6 f* rr^-^\\nN M N M\\nin IT) u^ in\\nin invo vo vo\\nvo\\ninvo r~-oo Ov\\nP (N .N PI P\\nM PI m Tf\\nre ro m m 1?;\\nJn\\nvS^\\nN m M fO\\nfo ro rf f\\nm\\nng the temperat\\nthe milk find t\\ngure where the h\\ned reading, 31.9.\\nN P) M N N\\nJT^Jr^SS^\\nM PI tn\\nvo\\nN (N N IN P)\\nPI N rofnm\\nro fO ro PO ro\\ni^\\n8;;s J?^\\n\u00e2\u0080\u00a2nvo t^oo OV\\nPI M PI PI w\\nM PI m M-\\nCO r i m ro m\\nvo\\nP\u00c2\u00ab PI PI N\\n\u00e2\u0096\u00a0n\\nDirections.\u00e2\u0080\u0094 Bri\\nof the temperature of\\nrow of figures the fi\\n31.0 at 67\u00c2\u00b0 F.; correct\\nP) rn\\ninNO tvco Ov\\nPI PI PI N\\nO PI (n ..I-\\nCO CO fo CO f^\\n5\\nii\\n3\\nu\\nN 1^\\npt Pt p\u00c2\u00ab p P(\\ni^^S- Sg^\\nO N m\\nCO fo fi o ro\\n!J;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0253.jp2"}, "254": {"fulltext": "230 DAIRYING.\\nCAIiCULiATION OF TOTAL, SOLIDS OF 3IILK.\\nThe relation existing between the various components of\\nthe milk is such as to make possible the calculation of the\\npercentage of solids not fat, and total solids, in a sample of\\nmilk when the fat-content and the specific gravity (lactom-\\neter reading) of the milk are known. Several formulas\\nhave been worked out by chemists in different parts of the\\nworld, by the application of which the total solids may be\\ncalculated from the percentage of fat and the specific grav-\\nity of the milk. We give here Babcock s formula, pub-\\nlished in the twelfth report of Wisconsin Experiment\\nStation.\\nSolids not fat I r\u00e2\u0080\u0094 i| X (lOO 2.5,\\n\\\\ioo 1.0753^/\\nwhere s specific gravity of the milk and/ per cent of fat\\nfound. When s and /are known the per cent of solids not\\nfat in the milk maybe calculated by means of this formula.\\nIn order to avoid making the lengthy calculations in every\\ncase, tables for solids not fat are given on the following\\npages; results obtained by the formula given above, or\\nby means of the following tables, will come within a couple\\nof tenths from the actual percentages present, when\\nreasonable care is taken in the determinations of fat and\\nspecific gravity (or lactometer reading).\\nShort formulas. The following formulas for solids not\\nfat and for total solids are derived from the data given in\\nthe following tables. L lactometer reading at 60\u00c2\u00b0 F.\\n(specific gravity X 1000\u00e2\u0080\u0094 1000); per cent of fat in\\nmilk.\\nSolids not fat .2/\\n4\\nTotal solids 1.2/.\\n4 _", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0254.jp2"}, "255": {"fulltext": "MILK. 231\\nRule To find per cent of solids not fat, add tzuo tenths o/\\nthe per cent of fat to one fourth of the lactometer reading.\\nTo find per cent of total solids, add one and two tenths times\\nthe per cent of fat to one fourth of the lactometer reading.\\nResults obtained by using the short formulas will agree\\nvery closely with those derived from the general formula,\\nor from the tables published below, and may be safely\\nrelied upon in practical work.\\nThe tables cover a range of .o to 6.0 per cent of fat,\\nand from 26 to 36 lactometer reading. If intermediate\\nvalues for /and L are at hand, corrections in the percent\\nof solids not fat found may easily be made, with .02 per\\ncent for every tenth of one per cent of fat, and .25 per\\ncent for every lactometer degree. Exa?nple Given\\n3.67 per cent and L 32.5. By referring to the table we\\nfind that /=3.6 and Z 32 will give 8.73 per cent of\\nsolids not fat; correction for fat-content, .01 per cent (3.67\\nbeing nearer 3.65 than 3.70), and for lactometer reading,\\n12 per cent; corrected per cent solids not fat, 8.86.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0255.jp2"}, "256": {"fulltext": "232\\nDAIRYIKG.\\nTABLE SHOWING PER CENT OF SOLIDS NOT FAT,\\nCorresponding- to Quevenne Lactometer Readings and\\nPer Cent of Fat. (Babcock.)\\nPer\\nLactometer Readings at 60\u00c2\u00b0 Fahr.\\nCt.of\\n1\\nFat.\\n26\\n27\\n28\\n29\\n30\\n31\\n32\\n8.00\\n33\\nT25\\n34\\n8.50\\n35\\n36\\n9.00\\n.0\\n6 50\\n6.75\\n7.00\\n7.25\\n7-50\\n7-75\\n.1\\n6.52\\n6.77\\n7.02\\n7.27\\n7-52\\n7-77\\n8.02\\n8.27\\n8.52\\n8.77\\n9.02\\n.2\\n6.54\\n6.79\\n7.04\\n7.29\\n7-54\\n7-79\\n8.04\\n8.29\\n8.54\\n8.79\\n9.04\\n.3\\n6 56\\n6.81\\n7.06\\n7-31\\n7-56\\n7.81\\n8.06\\n8.31\\n8.56\\n8 81\\n9.06\\n\u00e2\u0080\u00a24\\n6.58\\n6.83\\n7.08\\n7-33\\n7.58\\n7.83\\n8.08\\n8.33\\n8.58\\n8.83\\n9.08\\n.5\\n6.60\\n6.85\\n7.10\\n7-35\\n7.60\\n7-85\\n8.10\\n8 35\\n8.60\\n8.85\\n9.10\\n.6\\n6.62\\n6.87\\n7.12\\n7 37\\n7.62\\n7.87\\n8.12\\n8.37\\n8.62\\n8.87\\n9.12\\n.7\\n6.64\\n6.89\\n7-M\\n7-39\\n7.64\\n7.89\\n8.14\\n8.39\\n8.64\\n8.89\\n9.14\\n.8\\n6.66\\n6 91\\n7.16\\n7.41\\n7.66\\n7.91\\n8.16\\n8.41\\n8.66\\n8.91\\n9.16\\n.9\\n6.68\\n6.93\\n7.18\\n7-43\\n7.68\\n7-93\\n8.18\\n8.43\\n8.68\\n8.93\\n9.18\\n1.0\\n6.70\\n6.95\\n7.20\\n7-45\\n7.70\\n7-95\\n8.20\\n8.45\\n8.70\\n8.95\\n9.20\\ni.i\\n6.72\\n6.97\\n7.22\\n7-47\\n7.72\\n7-97\\n8.22\\n8.47\\n8.72\\n8.97\\n9.22\\n1.2\\n6.74\\n6.99\\n7.24\\n7-49\\n7-74\\n7-99\\n8.24\\n8.49\\n8.74\\n8.99\\n9.24\\n1-3\\n6.76\\n7.01\\n7.26\\n7-51\\n7.76\\n8.01\\n8.26\\n8.51\\n8.76\\n9.01\\n9.26\\n1-4\\n6.78\\n7-03\\n7.28\\n7-53\\n7.78\\n8.03\\n8.28\\n8.53\\n8.78\\n9 03\\n9.28\\n1-5\\n6.80\\n705\\n7 30\\n7-55\\n7.80\\n8.05\\n8.30\\n8.55\\n8.80\\n905\\n9-30\\n1.6\\n6.82\\n7.07\\n7-32\\n7.57\\n7.82\\n8 07\\n8.32\\n8.57\\n8.82\\n9.07\\n9-32\\n1-7\\n6.84\\n7.09\\n7 34\\n7-59\\n7.84\\n8.09\\n8.34\\n8.59\\n8.84\\n9.09\\n9-34\\n1.8\\n6.86\\n7.11\\n7.36\\n7.61\\n7 86\\n8.TI\\n8.36\\n8.61\\n8.86\\n9. II\\n9-37\\n1.9\\n6.88\\n7-13\\n7.38\\n7.63\\n7.88\\n8.13\\n8.38\\n8.63\\n8.88\\n9 14\\n9-39\\n2.0\\n6.90\\n7-15\\n7.40\\n7.65\\n7.90\\n8.15\\n8.40\\n8.66\\n8.91\\n9 16\\n9.41\\n2.1\\n6.92\\n7.17\\n7.42\\n7.67\\n7.92\\n8.17\\n8.42\\n8.68\\n8. 03\\n9.18\\n9-43\\n2.2\\n6.94\\n7.19\\n7-44\\n7.69\\n7-94\\n8.19\\n8.44\\n8.70\\n8.95\\n9.20\\n9-45\\n23\\n6.96\\n7.21\\n7.46\\n7.71\\n7.96\\n8.21\\n8.46\\n8.72\\n8.97\\n9.22\\n9-47\\n2.4\\n6.98\\n7-23\\n7.48\\n7-73\\n798\\n8.23\\n8.48\\n8.74\\n8.99\\n9.24\\n9.49\\n2-5\\n7.00\\n7.25\\n7- SO\\n7-75\\n8.00\\n8.25\\n8.50\\n8.76\\n9.01\\n9 26\\n9-5T\\n2.6\\n7.02\\n7.27\\n7-52\\n7-77\\n8.02\\n8.27\\n8.52\\n8.78\\n9-03\\n9.28\\n9-53\\n2.7\\n7.04\\n7.29\\n7-54\\n7.79\\n8.04\\n8.29\\n8.54\\n8.80\\n905\\n9.30\\n9.55\\n2.8\\n7.06\\n7-31\\n7.56\\n7.8t\\n8.06\\n8.31\\n8.57\\n8.82\\n9.07\\n932\\n9-57\\n2.9\\n7.08\\n7-33\\n7.58\\n7.83\\n8.08\\n8.33\\n8.59\\n8.84\\n9.09\\n9-34\\n9-59\\n3-0\\n7.10\\n7-35\\n7.60\\n7.85\\n8.10\\n8.36\\n8.61\\n8.86\\n9. II\\n9 3^\\n9.61\\n3.1\\n7.12\\n7-37\\n7.62\\n7.87\\n8.13\\n8.38\\n8.63\\n8.88\\n913\\n9-38\\n9.64\\n3-2\\n7.14\\n7.39\\n7.64\\n7.89\\n8.15\\n8.40\\n8.65\\n8.90\\n915\\n9.41\\n9.66\\n3-3\\n7.16\\n7.41\\n7.66\\n7.92\\n8.17\\n8.42\\n8.67\\n8.92\\n9.18\\n9-43\\n9.68\\n3-4\\n7.18\\n7-43\\n7-69\\n7-94\\n8.19\\n8.44\\n8.69\\n8.94\\n9.20\\n9-45\\n9.70\\n3-5\\n7.20\\n7-45\\n7.71\\n7.96\\n8.21\\n8.46\\n8.71\\n8.96\\n9.22\\n9-47\\n9.72\\n3.6\\n7.22\\n7.48\\n7-73\\n7.98\\n8.23\\n8.48\\n8.73\\n8.98\\n9.24\\n9.49\\n9-74\\n3-7\\n7.24\\n7.50\\n7-75\\n8.00\\n8.25\\n8 50\\n8.75\\n9.00\\n9.26\\n9-51\\n9.76\\n3.8\\n7.26\\n752\\n7-77\\n8.02\\n8.27\\n8.52\\n8.77\\n9.02\\n9.28\\n9-53\\n9.78\\n3-9\\n7.28\\n7-54\\n7-79\\n8.04\\n8.29\\n8.54\\n8.79\\n9.04\\n9-3\u00c2\u00b0\\n9-55\\n9,80\\n4.0\\n7-3\u00c2\u00b0\\n7.56\\n7.81\\n8.06\\n8.3t\\n8.56\\n8.81\\n9.06\\n9-32\\n9.57\\n9-83\\n4.1\\n7-32\\n7.58\\n7-83\\n8.08\\n8.33\\n8.58\\n8.83\\n9.09\\n9-34\\n9-59\\n9.85\\n4.2\\n7-34\\n7.60\\n7-85\\n8.10\\n8.35\\n8 60\\n8.85\\n9.11\\n9-36\\n9.62\\n9-87\\n4-3\\n7.36\\n7.62\\n7.87\\n8.12\\n8.37\\n8.62\\n8.88\\n9-13\\n9-38\\n9.64\\n9.89\\n4-4\\n7.38\\n7.64\\n78Q\\n8.14\\n8.39\\n8.64\\n8.90\\n915\\n9.40\\n9.66\\n9.91\\nPer\\nCt.of\\nFat.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0256.jp2"}, "257": {"fulltext": "MILK.\\n233\\nTABLE FOR SOLIDS NOT FAT\u00e2\u0080\u0094 {Continued).\\nPer\\nLactometer Readings at 6o\u00c2\u00b0 Fahr.\\nPer\\nCt.of\\nCt. of\\nFat.\\n26\\n27\\n7.66\\n28\\n7.91\\n29\\n8.16\\n30\\n~4~z\\n31\\n8.66\\n32\\n8.92\\n33\\n9.17\\n34\\n9.42\\n35\\n9.68\\n36\\n9-93\\nFat.\\n4-5\\n7.40\\n4 5\\n4.6\\n7-43\\n7.b\u00c2\u00ab\\n7-93\\n8.18\\n8-43\\n8.68\\n8.94\\n9.19\\n9-44\\n9.70\\n9-9.\\n4.6\\n^\u00e2\u0096\u00a0l\\n7-45\\n7.70\\n7-95\\n8.20\\n8.45\\n8.70\\n8.9b\\n9.21\\n9-4ti\\n9.72\\n9-97\\n4-7\\n4-\u00c2\u00ab\\n7-47\\n7.72\\n7-97\\n8.22\\n8.47\\n8.72\\n8.98\\n9-23\\n9.48\\n9-74\\n9.99\\n4.8\\n4-9\\n7\u00c2\u00ab49\\n7-74\\n7 99\\n8.24\\n8.49\\n8.74\\n9.00\\n9-25\\n9.50\\n9.7b\\n10.01\\n4-9\\n\u00e2\u0096\u00a0;.o\\n7.51\\n7.76\\n8.01\\n8. 26\\n8.51\\n8.76\\n9.02\\n9.27\\n952\\n9.78\\n10.03\\n5.0\\n5-1\\n7-53\\n7-78\\n8.0,\\n8.28\\n8., S3\\n8.79\\n9- 05\\n9 29\\n9.54\\n9.80\\n10.05\\nS-i\\n5-2\\n7-55\\n7.80\\n8.05\\n8.30\\n8.55\\n8.81\\n9.06\\n9.31\\n9-56\\n9.82\\n10.07\\n5.2\\n5-3\\n7-S7\\n782\\n8.07\\n.S.32\\n8.,S7\\n8.83\\n9 08\\n9-3^\\n9.S8\\n9.84\\n10.09\\n5-3\\n5-4\\n7-59\\n7-84\\n8.C9\\n8.34\\n8.60\\n8.85\\n9.10\\n9-36\\n9.61\\n9.86\\n10. II\\n5-4\\n5-5\\n7.61\\n7.86\\n8. II\\n8.^6\\n8.62\\n8.87\\n0.12\\n9.^8\\n9-63\\n9.88\\n10. 1 3\\n5-5\\n5-6\\n7.63\\n7.88\\n8.13\\n8.39\\n8.64\\n8.89\\n9-15\\n9.40\\n9.65\\n9.90\\n10.15\\n5-6\\n5-7\\n7-b5\\n7.90\\n8.15\\n8. 41\\n8.66\\n8.91\\n9.17\\n9.42\\n9.67\\n9.92\\n10.17\\n5-7\\ns.\u00c2\u00ab\\n7.67\\n7.92\\n8.17\\n8.43\\n8.68\\n8.94\\n9.19\\n9.44\\n9.69\\n9.94\\n10.19\\nS.8\\n5-9\\n7-69\\n7-94\\n8.20\\n8.45\\n8.70\\n8.96\\n9.21\\n9 46\\n9.71\\n9.96\\n10.22\\n5-9\\n6.0\\n7.71\\n7.96\\n8.22\\n8.47\\n8.72\\n8 98\\n9-23\\n9.48\\n9-73\\n9.98\\n10.24\\n6.0\\nCorrection for Hundredths of Per cent of Fat,\\nDifference.\\n\u00e2\u0080\u00a225\\n.26\\n.01\\n\u00e2\u0080\u00a203\\n.03\\n.02\\n\u00e2\u0080\u00a203\\n.05\\n.03\\n.08\\n.08\\n.04\\n.10\\n.10\\n\u00e2\u0080\u00a2OS\\n\u00e2\u0080\u00a213\\n\u00e2\u0080\u00a2\u00c2\u00bb3\\n.06\\n15\\n.16\\n.07\\n.18\\n.18\\n.08\\n.20\\n.21\\n.09\\n\u00e2\u0080\u00a223\\n\u00e2\u0080\u00a223\\nCALCULATION OF SP. GR. OF MILK SOLIDS.\\n(Fleischmann.)\\nSp. gr. of milk solids\\nlooj 100\\nwhere s sp. gr. of milk, t solids of milk. In pure\\nwhole milk 6 varies but little, viz., between 1.25 and 1.34.\\nWhen 6 comes above 1.34, the milk is suspicious if above\\n1.40, it has been skimmed (see page 275(5).", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0257.jp2"}, "258": {"fulltext": "234\\nDAIRYIl^G.\\nta\\ncl\\n-Sij\\n*J\\nj a\\n^^\u00e2\u0080\u00a26-\u00c2\u00b0\\nvh 1 o o c\\nV\\nT! t!\\ns\\n\u00e2\u0096\u00a0S\\n^^\u00e2\u0096\u00a0-i-s ^SS\\nV\\nu\\nb\\nSail li\\nC^ o\\nw\\n*j\\n1\\n1\\nc\\neg\\na\\nc\\nO n O\\nS\\nrt\\nU\\n(N M C4\\nu\\ntu\\nu\\n;M\\n5-S\\nc\\n6\\nU\\n0^\\n11\\ns\\nto\\nH\u00c2\u00b0\\nao\\nC/5\\n__^.\\nn\\nin lo r\\nto\\nU\\nCO CO m ro fO M CO\\nCO\\ncom\\nOh\\nc\\nO^ 00 o\\\\ 0\\\\ 0\\\\ 0 O\\nCTi\\nOx\\ni\\nSo\\ns,\\n1 I 1\\nrr.\\nr2 oi\\n5t:\\nc\\nOm lo be 1\\nto\\no\\nCO N N N M\\nf2 o\\nPh\\nCO\\n5\\n:a\\ntn\\nis\\n3\\n3\\nH\\n3\\nV\\n03\\n_c\\n\u00e2\u0080\u00a23\\n3-1 C i:\\nj\\nIt\\nit\\nsill il\\nrtJS .y .\u00c2\u00a3.2\\nc\u00c2\u00ab o\\n5.\\nC\\n;Q c\\n.5\\nS^\\nIS\\n:2\\n;z\\nc", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0258.jp2"}, "259": {"fulltext": "MILK,\\n235\\na\\nfch\\na\\na *j o\\n3 w\\ns w w n\\nH c c-_5\\n00(/3\\na a\\ni V\\ni3-a\\nOV8.\\n2\\nO\\nC/)\\n3\\ncr\\n4\\nJ3\\nC\\nc4\\n3\\ncr\\nrn\\nc\\n3\\nV\\no\\no\\nX!\\n\u00e2\u0080\u00a2a\\nS\\nS\\nr.\\nO\\n?n\\n\u00e2\u0080\u00a2n\\nOi3i5\\n^-l\\nrt bn\\nOX! c\\n\u00e2\u0080\u00a2a\\nJS\\no\\nS.^\\ny\\nJ??\\n\u00c2\u00abJ2\\nIdo\\no e\\no\\n-c\\nT3\\n2^\\nrt\\no\\n,ji^G\\na G\\nV M\\nest:\\nC^\\nsi\\no q\\nO\\\\00 o\\nCO\\nF\\nc.SJ\\nc.t;\\no o o o o o o\\ntoo hxiq\\nrt 2\\nmCQCQUQOCLhC/)\\nC\u00c2\u00abM^\\no o-\\n^ij\\nrt rt u\\nem\\nci::\\nrt u\\na^", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0259.jp2"}, "260": {"fulltext": "230 DAIRYING.\\nADULTERATION OF MILK?\\nThe legal standards adopted in the different States of the\\nUnion determine the limits for fat or solids, below which\\nthe milk offered for sale must not fall. Where no control\\nsample can be taken of a suspected sample of milk, calcula-\\ntions of the extent of the adulteration practised are made\\non basis of the legal standard in each State. Whenever\\npossible, a control sample should be secured on the prem-\\nises of the suspected party, and subjected to analysis. If\\nthe control sample contains appreciably less fat or solids\\nnot fat than did the suspected sample, the latter was\\nskimmed or watered, or both skimmed and watered.*\\nSkimming. I. If a sample is skimmed, the following for-\\nmula will give the number of pounds of fat abstracted from\\nICO lbs. of milk\\nFat abstracted x legal standard for fat (I)\\nbeing the per cent of fat in the suspected sample.\\nIn this and following formulas the percentages found in\\nthe control samples, if such are at hand, are always to be\\nsubstituted for the legal standards.\\nII. The following formula will give the per cent of fat\\nabstracted, calculated on the total quantity of fat originally\\nfound in the milk:\\nX ICO -\u00e2\u0080\u0094z J\u00e2\u0080\u0094 (II)\\nleg. stand, for fat\\nWatering. I. If a sample is watered, the calculations\\nare most conveniently based on the percentage of solids\\nnot fat in the milk:\\nPer cent extraneous water in milk\\ns X lOO\\nX lOO\\nleg. stand, for solids not fat\\n(HI)\\ns being the per cent of solids not fat in the suspected\\nsample.\\nExample.\u00e2\u0080\u0094 A sample contains 8.5 per cent of solids not\\nfat if the legal standard for solids not fat be 9 per cent,\\n100 5.6, will give the per cent of extraneous\\n9\\nwater in the suspected sample of milk.\\nSee Farrington-Woll, Testing Milk and its Products, 6th Ed., pp.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0260.jp2"}, "261": {"fulltext": "MILK. 237\\n8.5 X TOO\\n100 5.6, will give the per cent of extraneous\\nwater in the suspected sample of milk.\\nII. Watering of milk may also be expressed in per cent\\nof water added to the original milk, by formula IV\\nPer cent water added to original milk\\n_ _ 100 X leg. stand, for solids not fat\\ns\\n(IV)\\nIn the example given above, 100 5.9 per cent\\n8.5\\nof water was added to the original milk.\\nWatering and Skimming. If a sample has been both\\nwatered and skimmed, the extent of watering is ascertained\\nby means of formula III and the fat abstracted found ac-\\ncording to the following formula\\nPer cent fat abstracted\\nleg. stand, for solids not fat\\nleg. stand, for fat 2 Xy^ (V)\\nExample. A sample of milk contains 2.4 per cent of fat\\nand 8.1 per cent solids not fat; then\\n8.1 X TOO\\nextraneous water in milk 100 10 per cent;\\n9 X 2.4\\nfat abstracted 3 .33 per cent.\\no. I\\n100 lbs. of the milk contained 10 lbs. of extraneous water\\nand .33 lb. of fat had been skimmed from it.\\n1^ RANGES OF THE VARIATIONS IN THE COM-\\nPOSITION OF HERD MILK. (Fleischmann.)\\nThe specific gravity (expressed in degrees) may go above\\nor below the yearly average by more than 10 per cent.\\nThe per cent of fat may go above or below the yearly\\naverage by more than 30 per cent.\\nThe per cent of total solids may go above or below the\\nyearly average by more than 14 per cent.\\nThe per cent of solids not fat may go above or below the\\nyearly average by more than 10 per cent.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0261.jp2"}, "262": {"fulltext": "238\\nDAIRYING.\\nTABLE FOR CONVERTING QUARTS OF MILK\\nINTO POUNDS.\\nQts.\\nLbs.\\nQts.\\nLbs.\\nQts.\\nLbs.\\nQts.\\nLbs.\\n1\\n2. IS\\n29\\n62.3\\n57\\n122.4\\n85\\n182.5\\n3\\n4.3\\n30\\n64.4\\n58\\n124.5\\n86\\n184.6\\n3\\n6.4\\n31\\n66. s\\n59\\n126.6\\n87\\n186.8\\n4\\n8.6\\n32\\n68.7\\n60\\n128.8\\n88\\n188.9\\n5\\n10.7\\n33\\n70.8\\n61\\n130.9\\n89\\n191.0\\n6\\n12.9\\n34\\n73 -o\\n62\\n133-1\\n90\\n193-2\\n7\\n15\\n35\\n75-1\\n63\\n135-2\\n91\\n195-3\\n8\\n17.2\\n36\\n77-3\\n64\\n137-4\\n92\\n197-5\\n9\\n19-3\\n37\\n79-4\\n65\\n139-5\\n93\\n199-6\\nlO\\n21. 5\\n38\\n81.6\\n66\\n141.7\\n94\\n201 8\\nII\\n23.6\\n39\\n83-7\\n67\\n143-8\\n95\\n203.9\\n12\\n25.8\\n40\\n85.9\\n68\\n146.0\\n96\\n206.1\\n13\\n27.9\\n41\\n88.0\\n69\\n148.1\\n97\\n208.2\\nJ4\\n30.1\\n42\\n90.2\\n70\\n150.3\\n98\\n210.4\\n15\\n32.2\\n43\\n92-3\\n71\\n152.4\\n99\\n212.5\\nt6\\n34-3\\n44\\n94-5\\n72\\n154.6\\n100\\n214.7\\n17\\n36.5\\n45\\n96.6\\n73\\n156.7\\n200\\n429.3\\n18\\n38.6\\n46\\n98.7\\n74\\n158.8\\n300\\n644.0\\n19\\n40.8\\n47\\n100.9\\n75\\n161\\n400\\n858.6\\n20\\n42.9\\n48\\n103.0\\n76\\n163.1\\n500\\n1073.3\\n21\\n45-1\\n49\\n105.2\\n^2\\n165.3\\n600\\n1288\\n22\\n47.2\\n50\\n107-3\\n78\\n167.4\\n700\\n1502.6\\n23\\n49.4\\n51\\n109.5\\n79\\n169.6\\n800\\n1717-3\\n24\\n51-5\\n52\\nIII. 6\\n80\\n171.7\\nQOO\\n193 9\\n25\\n53 7\\n53\\n113.8\\n81\\n173-9\\n1000\\n2:46.6\\n26\\n55.8\\n54\\n5-9\\n82\\n176.0\\n27\\n58.0\\n118.1\\n83\\n178.2\\n28\\n60.1\\n56\\n120.2\\n84\\n180.3\\nTABLE FOR CONVERTING POUNDS OF MILK\\nINTO QUARTS.\\nLbs.\\nQts.\\nLbs.\\nQts.\\nLbs.\\nQts.\\nLbs.\\nQts.\\nI\\n\u00e2\u0080\u00a247\\n29\\n13-5\\n57\\n26.6\\nsT\\n39-6\\n2\\n-93\\n30\\n58\\n27.0\\n86\\n40\\nI\\n3\\n1.40\\n31\\n4\\n59\\n27-s\\n87\\n40\\n5\\n4\\n1.86\\n32\\n9\\n60\\n28.0\\n88\\n4\\n5\\n2.. 33\\n33\\n4\\n6i\\n28.4\\n89\\n41\\ns\\n6\\n2 80\\n34\\n8\\n62\\n28.9\\n90\\n41\\n9\\n7\\n3-26\\n35\\n16\\n3\\n63\\n29.4\\n91\\n42\\n4\\n8\\n3 73\\n36\\n16\\n8\\n64\\n29.8\\n02\\n42\\n9\\n9\\n4.19\\n37\\n17\\n2\\n65\\n30-3\\n93\\n43\\n3\\n10\\n4 66\\n38\\n^l\\n7\\n66\\n30.8\\n94\\n43\\n8\\n11\\n5-13\\n39\\n18\\n2\\n67\\n31.2\\n95\\n44\\n3\\n12\\n5-59\\n40\\n18\\n6\\n68\\n31-7\\n96\\n44\\n7\\n13\\n6.06\\n41\\n19\\nI\\n69\\n32 2\\n97\\n45\\n2\\n14\\n6.52\\n42\\n19\\n6\\n70\\n32.6\\n98\\n45\\n7\\nIS\\n6. 99\\n43\\n20\\n71\\n33 1\\n99\\n46\\nI\\n16\\n7.46\\n44\\n20\\n5\\n72\\n33-6\\n100\\n46\\n6\\n17\\n7.92\\n45\\n21\\n73\\n34\\n200\\n9^\\n2\\n18\\n8.39\\n46\\n21\\n4\\n74\\n34 5\\n300\\n139\\n8\\n19\\n8.85\\n^l\\n21\\n9\\n75\\n35 -o\\n400\\n186\\n4\\n20\\n9-32\\n48\\n22\\n4\\n76\\n35 4\\n500\\n233\\n21\\n9-79\\n49\\n22\\n8\\n77\\n35 9\\neoo\\n279\\n6\\n22\\n10.3\\n50\\n23\\n3\\n78\\n36.3\\n700\\n3--6\\n2\\n23\\n10.7\\n51\\n23\\n8\\n79\\n36.8\\n800\\n372\\n8\\n24\\n11.2\\n52\\n24\\n2\\n80\\n37-3\\n900\\n419\\n4\\n25\\n11 7\\n53\\n24\\n7\\n8i\\n37-7\\n1000\\n466\\n26\\n12. 1\\n54\\n25\\n2\\n82\\n38.2\\n27\\n12.6\\n55\\n25\\n6\\n83\\n38.7\\n28\\n,3-1\\n56\\n26\\n1\\n84\\n39-1", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0262.jp2"}, "263": {"fulltext": "CREAM.\\n239\\nIII. CREAM.\\nPERCENTAGE COMPOSITION OF CREAM. (Konig.)\\nMean of 43\\nAnalyses.\\nMinimum.\\nMaximum.\\nWater\\nFat\\n68.82\\n22.66\\n376\\n4-23\\n\u00e2\u0096\u00a053\\n22.83\\n15.19\\n\u00e2\u0080\u00a263\\n\u00e2\u0080\u00a259\\n.11\\n83-23\\n29.93\\n7.88\\nMilk Suc-ar\\n5.52\\nAsh\\n2.50\\nSpecific gravity, i.oio.\\nICO. 00\\nPERCENTAGE COMPOSITION OF DAIRY\\nPRODUCTS. (Konig.)\\n0^\\nC 5\\nrt\\nSpecific\\nA~ f\\nrt\\n4^\\n;5 c 3\\nTZ 3\\nGravity.\\nk\\nu\u00c2\u00ab-^\\nS^\\nSkim -milk, grav-\\nity creaming\\nCentrifugal skim-\\nS6\\n90-43\\n.87\\n3.26\\n4-74\\n.70\\n1-0357\\nmilk\\n7\\n90.60\\n-31\\n3-06\\n5-29\\n-74\\n1.0350\\nButtermilk\\n57\\n90. 12\\n1.09\\n4-03\\n4.04\\n\u00e2\u0080\u00a272\\n1.0348\\nWhey\\n46\\n93 -3\u00c2\u00ab\\n-32\\n.86\\n4-79\\n.65\\nI .0272\\nPreserved milk\\n4\\n87 97\\n3.21\\n3-34\\n4-74\\n.74\\nI. 0313\\nCondensed milk.\\n(no sugar added)\\n36\\n58.99\\n12.42\\n11. 92\\n14.49\\n2.18\\nCondensed milk,\\n(sugar added).\\n64\\n25.61\\n10.35\\n11.79\\n50.06*\\n2.19\\nScherff s condens-\\ned milk\\n5\\n72.87\\n6.6j\\n8.20\\n10.63\\n1.68\\nLactic Alco-\\nKoumiss (from\\nacid. hoi.\\nmares milk)\\n43\\n90.44\\n1.46\\n2.24\\n1.77\\n.42\\n.91 I. 91\\nKoumiss (from\\ncows milk).\\nII\\n89.20\\n1.83\\n2.66\\n4-09\\n-43\\n-55 i-M\\nKephir\\n\u00e2\u0096\u00a027.\\n91.21\\nI 44\\n3-49\\n2.41\\n.68\\n1.02 .75\\n13.84 per cent milk-sugar, 36.22 per cent cane-sugar.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0263.jp2"}, "264": {"fulltext": "240\\nDAIRYING.\\nvS\\n1\\ni\\ni\\ns\\no\\nCJ\\no\\nto\\n\u00e2\u0080\u00a2o\\nc\\n3\\n1\\na\\n3\\n1\\nlO t- ON o\\nXI- Tj- lO ID\\n5;K!;^a3\\nN ID C^ Ov\\nVO VO VO VO VO\\nO N to t^\\ntx t^ tv t^ t^\\nOv\\n00\\n-^^^Z^\\nrD rJ-VO 00\\nl t^ t^ t^oo\\n00\\nVO\\n^s\\nOC ov rD m\\nID IDVO VO vO\\nVO 00 W Tj-\\nVO VO t^ t^ t^\\nIDOO Ov CD\\nt^ C^ t-\u00c2\u00bb00 00\\nN ^vo 00\\nrD ID r^\\nVO VO VO VO VO\\nOv r l -^vo\\nVO t^ t^ t~ f^\\nOO N -^vo\\nr-00 00 00 00\\ng\\nN\\nN TI-VOOO\\nin D ID ir.^\\nvSvS-^Sa\\nN rD ID t^Ov\\nt-- t^ t^ r~ r^\\nw n ID t\u00c2\u00bb~ Ov\\n00 00 00 OOOO\\n8v\\nO\\n^\u00e2\u0080\u00a2S^\\nVO vO \u00e2\u0080\u00a2O t^ t^\\n?-cg^\\nlOt^Ov- rD\\noo 00 00 ov ov\\nO^\\n00\\nt^ 0 w ro D\\nID IDVO VO VO\\nt^ 0 ro ID\\nVO vO t- t^ t^\\n00 N ^VO\\nt-00 00 00 00\\n00 N i^\\n00 Ov Ov Ov Ov\\n8;\\nVO\\nIDVO vo vo vO\\nCi I- t^ Ov\\nt^ tv t^ t^ t^\\nr iDOD\\n00 00 00 00 Ov\\nO ^vo 00\\nOvOvOv ov o\\n2\\nJ-\\nVOVOVO VO f^\\nP-^ t^ tvCO 00\\nC^C^cg^Sv^\\n\u00c2\u00a322\\n1\\nID 1^ !N\\nVO VO t^ t-~ t^\\nc-~ t^oooooo\\n00 Ov Ov i Ov\\n2 2 2^2\\na\\no\\n00 r ^vo oo\\nVO t^ t^ t^ r^\\n00 oo 00 00 Ov\\nfDvO 00 rD\\novov ov\\n2lH:^\\no-\\nM -a- t-^ Ov M\\nt^ t t^ t^oo\\nir,oo r\u00c2\u00ab-.vO\\nOOOO OvO\\\\ Ov\\nSvofl^\\nr-ov N\\n2\\nvO 00 -3- r^\\ntClCoooooo\\nC IDOO\\n0\\\\ OvOvON O\\nZ^o^^^\\n00 w (^vo o\\nCM M N (N\\nh\\no\\nH\\nO r^vo OS N\\n00 CO 00 00 Ov\\nSioO OO\\nl^vO ov !N\\nIDOO TfVO\\n2 M M\\nc\\n00 00 Ov Qv Ov\\n222^?\\nr^ ^vq ON\\nM O M I-.\\nmvo OJN ID\\nov ov ov o\\n^z-\\nV^ 7n\\n5.i52 nM;^\\nM w\\nS\\n0\\\\\\nVO Ov rovo O\\n1^ TOO\\n^;;;SvS :g\\nM M\\n\\\\o\\nyg^L- ^s\\nS ?o^\\nz%^^^^\\nvo vo t^ r- t^\\n\u00e2\u0080\u00a2s\\nZ\\nID Ov rooo N\\nr^ ro vD\\n^vB^^K\\n%S m o 0^\\n\u00e2\u0096\u00a0Sv\\ns\\nID ON Tf-OO rD\\nPI n ro ro\\n-ij- ID IDVO vo\\n^IC^oTcg^\\n2^?Sg^\\ng\\nP5^^Si.?n\\nrDOO f^oo f l\\nvO vO t^ 1-^00\\nSS^gv?^\\nro ov -4- Ov\\nM N M rD\\nN N N N N\\nov\\n00\\n(SOO O- ID\\nID iDvO VO t^\\nt^ N 00 rD\\nOO OD O ON\\nOv ID VO N\\nM N cJ N N\\nr fD Ov\\nrD J- I- IDVO\\nW N W N N\\n1\\n(N 00 .n M CO\\nt^ t^oo (y-o\\\\\\nt^ Ov\\n\\\\0 d CO ID M\\nCD xj- Tt u-.O\\nO O N N (N\\nl?l\u00c2\u00bbs\\n^2 z a\\nM N CI O M\\n(N w r* N N\\nvo f) Ov\\nti.t-00 ov ov\\nvo T w Ovvo\\nrD m m ro r^\\nrD\\nUl\\nJ3d\\nN ro -i*-\\nIDVO t^OO Ov\\nro^\\nIDVO t^OO Ov\\nIB\\nrD r^ rD CO cn\\ncr CO fo M", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0264.jp2"}, "265": {"fulltext": "CREAM.\\n241\\nIS\\no\\na\\na a\\nIj\\n5S\\nbe c\\nH B\\n00\\nH\\n00\\nH\\nt^\\nt^\\nir.\\nr l\\nO\\nt^\\nlO\\nt^\\nn\\nm\\nt^\\nr^\\n(4\\nJ,\\nN\\nN\\nt~\\nft\\nM\\nen\\nt-\\nr^.\\nO\\nVO\\nC4\\nlO\\nM\\nr^\\nN\\nM\\nVO\\nf\\nc.\\n.A\\nr^\\nrr,\\no\\n00\\nVO\\no\\nu-5\\nw\\n1^\\n-N\\nN\\nCI\\nf\\nm\\n00\\nt^\\nlO\\nW\\nm\\nU-,\\nr^\\nJ\\nN\\nN\\nc\\nm\\n.o\\nO\\n-a-\\na\\\\\\nr^\\nir:\\nin\\nrn\\no\\nin\\nC4\\nc\\nf^\\nvn\\nN\\n_\\no\\nN\\nc\\np,\\n.n\\nr^\\na\\nrn\\noo\\n_\\nc^\\nM\\nIT)\\nf\\n-g\\nf^\\nN\\nN\\nM\\nM\\nVO\\n00\\nxn\\nS-\\nt^\\n00\\no\\nm\\nt^\\nrr-i\\n00\\nVO\\nm\\no\\n00\\nN\\nM\\nCM\\nO O r^ O\\n6 VO\\nm m N\\nq Ov O\\nN d 00 00\\nN CI M\\nOv o n o- VO\\nO O- 00\\nt^\\nin\\nVO\\nVO\\nm\\nVO\\no\\nr^\\nin\\nr^\\nM\\n00\\n.n\\nh.\\nVO\\nOv\\nr^\\n00\\n00\\n00\\ni2\\nN\\nf\\nVO\\nM\\nc.\\nC.\\nw\\n00\\nOv\\nw\\nr-\\nc\\nm\\nin\\n00\\nJ?\\nN\\nc-\\nfv\\nVO\\nin\\nr^\\nm\\no\\nw\\n00\\nr-\\n00\\nm\\nt~~\\nm\\nm\\nH,\\n00\\nin\\ni.\\nN\\nN\\np.\\nro\\nr^\\n_\\nM\\nen\\nm\\nM\\no-\\nVO\\nfj\\nc\\no-\\noo\\nvc\\nn\\nm n N\\nm in VO f^\\nt^ VO in -j-\\n\u00e2\u0080\u00a2JU3D J3d ov o", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0265.jp2"}, "266": {"fulltext": "343\\nDAIRYT15rG.\\nLIST OV HAND AND POWER CREAM-SEPA-\\nKATORS ON THE AMERICAN MARKET, 1900.\\nName.\\nHand or Dairy Separators\\nDeLavai BaSy or Dairy\\nCrea m-sepa ra tors.\\nHumming-bird (old-style\\nstrap\\nDo., improved Crank\\nBaby No. i (hollow bowl)\\nNo. I (disk bowl)\\nNo. 2, improved\\nIron-stool\\nNo.2,improv.highframe\\nNo. 3, improved high\\nframe.\\nDairy Turbine\\nCapacity\\nper Hour.\\n2. U. S. Cream-separators.\\nNo. g. Improved U. S. Sep.\\nNo. 8.\\nNo. 7.\\nNo. 6.\\nNo. 5.\\n3. The Empire Cream-sepa-\\nrators.\\nThe Empire Record\\nEmpire Crown No. i\\nImproved Mikado\\nEmpire Crown No. 2\\nEmpire No. 5\\nEmpire Crown No. 4\\n4. Sharpies Farm Cream-sepa\\nrators.\\nLittle Giant No. i\\nNo. 2\\nSafety Hand No. i\\nNo. 2\\nThe WHS Hand Separa-\\ntor\\n5. Victoria Separators (three\\nstyles)\\nThe Empress Separator.\\n6. The Eclipsf Crenm-separator\\nNos. 0-5 (6 styles)\\n7. The Knceland Omega Hand\\nSeparator.\\nNo. I Jr.\u00e2\u0080\u0094 No. 4 Jr. (5 styles)\\n8. American Cream- separator\\nNo. I\\nNo. 2\\nNo. 3\\nlbs.\\n175\\n225\\n150\\n325\\n450\\n450\\n850\\n850\\n150-175\\n225-250\\n275-300\\n350-400\\n450-500\\nno\\n165\\n27s\\n350\\n550\\n650\\nRetail\\nPrice.\\n300\\n600\\n300\\n600\\n100-350\\n750\\n80-550\\n260-600\\n250\\n350\\n600\\nManufacturer\\nor Agency.\\n$50 1\\n65\\n125 I\\n725 j\\n200 I\\n225 J\\n50 1\\n65 I\\n85\\n100 I\\n125 J\\n40 1\\n60 I\\n85* I\\n175* J\\n125\\n200\\n75 J\\n80-125\\n225\\n65-150\\n65\\n100\\n150\\nThe De Laval Sep-\\narator Co., N. Y.\\nCity.\\nVermont Farm Ma-\\nchine Co., Bel-\\nlows Falls, Vt.\\nU. S. Butter Ex-\\ntractor Co., New-\\nark, N. J.\\nP. M. Sharpies,\\nWest Chester, Pa.\\nDairymen s Supply\\nCo., Philadelphia,\\nPa.\\nThe C. L. Chap-\\nman Separator\\nWorks, Erie, Pa.\\nKneeland Crystal\\nCreamery Co.,\\nLansing, Mich.\\nAm. Separator Co.,\\nBainbridge, N. Y.\\nComplete.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0266.jp2"}, "267": {"fulltext": "CREAM. 243\\nHAND AND POWER CREAM-SEPARATORS\u00e2\u0080\u0094 (C^\u00c2\u00ab.).\\nName.\\nCapacity\\nRetail\\nManufacturer\\nper Hour.\\nPrice.\\nor Agency.\\nHand or Dairy Separators.\\n{Continued).\\nlbs.\\nQ. Davis Cream-separators.\\nI\\nDavis Cream Sepa-\\n4 styles\\n200-800\\nj 200-250\\n1 .350-400\\n$75-200\\n85 I\\n125\\nrator Co., Chicago,\\nlo. The Reid Hand Separators,\\n2 styles\\n111.\\nA. H. Reid, Phila-\\ndelphia, Pa.\\nTi. Alexattdra Creain-separa-\\ntors.\\nNo 12\\n160\\n250\\n50\\n70 V\\nR. A. Lister Co.,\\nNo. iil^\\nLtd., Montreal,\\nNo.8\\n300\\n80\\nCanada.\\n12. Melotte Creatn-sef ara\\ntors.*\\nNo. I\\n350\\n100\\nR, A. Lister Co.,\\nNo. 2\\n450\\n700\\n850\\n185\\nLtd., Montreal,\\nCanada.\\nNo. 4\\nNo. 5\\nB. Power Separators.\\nI. Alpha Separators.\\nAlpha No. I. Belt Power..\\n3000\\n500 1\\nNo. 9,\\n4500\\n750 1\\nNo.i, Steam Turbint\\n3000\\n525\\nThe De Laval Sep-\\nNo. 2,\\n4500\\n800 i\\n350 1\\narator Co., N. Y.\\nAlpha Acme, Belt Power..\\n1750\\nCity.\\nbteam Turbine\\n1750\\n375\\nStandard, Belt Power\\n1200\\n250\\nTurbine....,\\n1200\\n275 J\\n2. Russian Steam Separators.\\nThe Standard Russian\\n1200-1500\\n350 1\\nThe Imperial\\n2000-2500\\n500 1\\nStandard Belt Separators.\\n1\\nThe Standard Belt\\n1200-1500\\n300 1\\nThe Imperial\\nSharpies Tubular Sepa-\\n2000-2500\\n500 1\\nP. M. Sharpies,\\nWest Chester, Pa.\\nrators.\\nSharpies Tubular No. g\\n900\\n250 1\\nNo. 25...\\n2500\\n525\\nNo. 40.\\n4000\\n750\\nNo. 60...\\n6000\\n950 J\\n3. U. S. Cream-separators.\\nNo. Improved U. S. Sepa-\\nrator, Belt\\nj- 2600-3000\\n500\\nNo. Improved U. S. Sepa-\\nrator, Steam Turbine\\nNo. I Improved U. S. Sepa-\\n2600-3000\\n2300-2500\\n2300-2500\\n625\\n400\\nVermont Farm Ma-\\nchine Co., Bel-\\nNo. I Improved U. S. Sepa-\\nlows Falls, Vt.\\nrator, Steam Turbine\\n525\\nNo. 2 Improved U. S. Sepa-\\nrator, Belt\\nI 000- I 300\\n350\\nSold in Canada only.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0267.jp2"}, "268": {"fulltext": "244 DAIRYING.\\nHAND AND POWER CREAM-SEPARATORS\u00e2\u0080\u0094 (C\u00c2\u00ab\\nName.\\nCapacity\\nper Hour.\\nRetail\\nPrice.\\nManufacture,\\nor Agency.\\nPower Separators\u00e2\u0080\u0094 (C^ \u00c2\u00ab^V).\\n3. U. S. Crea7n-separators.\\n{Continued).\\nNo. 2 Improved U. S. Sepa-\\nrator, Steam Turbine\\nNo. 3 Improved U. S. Sepa-\\nrator (high frame)\\nNo. 3 U. S. Cream-separa-\\ntor (low frame)\\nNo. 3 Improved U. S. Sepa-\\nrator, Steam Turbine...\\n4. Reid Improved Danish Sep-\\narator\\nThe Reid Steam Turbine\\nSeparator\\n5. Columbia Cream-separators\\n(three styles)\\n6. Tke Empire Cream-sepa-\\nrators.\\nEmpire 12, Belt Power.\\nEmpire 12, Steam Tur-\\nbine\\nlbs.\\nI 000- I 300\\n650-700\\n650-700\\n640-70Q\\n2500\\n400\\n300-600\\n1300-1500\\n1300-1500\\n2800-3000\\n1000\\n3500\\n800-3000\\n600\\n750\\n1000\\n2000\\n$375\\n200\\n225 1\\n225 J\\n1\\n500 J.\\n125 J\\n100-150\\n300\\n335\\n500 J\\n250\\n500\\n225-600 S\\n250\\n275\\n375\\n475\\nVermont Farm Ma-\\nchine Co., Bel-\\nlows Falls, Vt.\\nA. H. Reid, Phila-\\ndelphia, Pa.\\nColumbia Cream\\nSeparator Co.,\\nAvon, N. Y.\\nU. S. Butter Ex-\\ntractor Co.. New-\\nark, N. J.\\nDairymen s Supply\\nCo., Philadelphia,\\nPa\\nEmpire 25\\n7. Victoria Power Separators.\\nImproved Belt Power\\nEmpress Power\\n8. The Eclipse Separators.\\nNo. 6-9 (four styles)\\n9. Alexandra Steam Turbine\\nSeparators.*\\nNo. 4\\nThe L. S. Chapman\\nSeparator Works,\\nErie, Pa.\\nR. A. Lister Co.,\\nLid., Montreal,\\nCanada.\\nNo. 0I6\\nNo. 3\\nNo. 2\\nPrices include separator and boiler.\\nFORMULAS FOR FINDING THE FAT CONTENT\\nOF CREAM.\\nFleischmatin s formula\\nPer cent fat in cream /j\\nioo(/-/.)\\nR\\n\u00e2\u0096\u00a0A\\nwhere R per cent of cream obtained, per cent fat in\\nmilk,/*! per cent fat in skim-milk or\\n_ looF", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0268.jp2"}, "269": {"fulltext": "CREAM. 245\\nwhere F per cent of fat in butter, B yield of butter\\nfrom loo lbs. of milk, A percentage churning. Under\\nordinary conditions of creaming these formulas may be\\nsimplified to\\n/a 6.67/ 1.42,\\nA 5.77^.\\nFormula for finding the per cent cream to be separated when\\na certain fat content in the cream is wanted (Fleischmann):\\n_ ioo(/-/0\\n/i and /a per cent of fat in full milk, skim-milk, and\\ncream, respectively.\\nHANDLING AND CARE OF CREAM SEPARATORS.\\nBy J. D. Frederiksen, Little Falls, N. Y., Manager Chr. Hansen s\\nLaboratory.\\nIn selecting a separator, local conditions, space at dis-\\nposal, nearness to its manufacturer who can put it up,\\nbe held responsible, and quickly attend to repairs, etc.,\\nmay be of importance, and the following points should be\\nconsidered:\\nThorough Separation. All manufacturers claim that\\ntheir machines do perfect work, but they do not always\\ncome up to the claims. Under normal conditions the meas-\\nure for thoroughness of separation is the contents of butter-fat\\nin the skim-milk as ascertained by the Babcock test. The best\\nmodern separators skim practically absolutely clean, and\\nthere is now no excuse for anything but perfect skimming.\\nWith normal milk at the proper temperature run into the\\nmachine at the rate of the capacity claimed for it, no sepa-\\nrator should leave more than o.\\\\% of butter-fat in the skim-\\nmilk, which is the smallest percentage that can be ascer-\\ntained by the Babcock test with accuracy.\\nThe table below gives the grand averages for the per-\\ncentages of fat found in the trials of a number of the\\nleading separators, conducted at the experiment stations\\nof Delaware, Cornell (N. Y.), Vermont, Pennsylvania, and\\nWisconsin,", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0269.jp2"}, "270": {"fulltext": "246\\nDAIRTIKG.\\nPER CENT FAT IN CENTRIlUGALi SKIM-MILK.\\nStyle of Separator.\\nButter Accumulator\\nColu mbia Cream Separator\\nReid s Impr. Danish Separator\\nDanish- Weston\\nDe Laval Alpha No. I\\nAlpha Acme\\nAlpha Turbine\\nAlpha Baby No. 2 Separator.\\nAlpha Baby No. 3\\nHorizontal Separator\\nJumbo Separator\\nSharpies Russian Separator\\nImperial\\nU. S. Butter Extractor Sep. No. i\\nDo. (as separator)\\nU. S. Butter Extr. Sep. No. 2\\nDo. No. 3\\nU. S. Separator No. i\\nDo. No. 3\\nDo. No. 5\\nVictoria, 30 gal. Separator\\nDo. 70 gal.\\nAvernges of Trials at\\nAmerican Experiment\\nStations.\\nNumber\\nof Trials.\\nPer cent\\nFat in\\nSkim-milk.\\n21\\n.09\\n51\\n.OQ\\n12\\n.08\\n7\\n.125\\n9\\n19\\n4\\n.21\\n34\\n.24\\n30\\n\u00e2\u0080\u00a234\\n5\\n.24\\n2\\n.14\\n8\\n-34\\nID\\n.21\\n9\\n\u00e2\u0080\u00a217\\n21\\n.10\\n27\\n\u00e2\u0080\u00a213\\n25\\n.22\\nWith the constant improvement in machines it is not\\ndifficult to find separators which will do perfect work.\\nSimplicity, durability and safety of coustrudion are con-\\nsiderations of vital importance. The separator must be\\nsimple in construction so as to be easy to handle, to clean,\\nand to oil. It must be durable, so that it will need but few\\nrepairs, and, first of all, it must be absolutely safe. Too\\nmany deplorable fatal accidents are already due to burst-\\ning separator bowls, and too much stress cannot be laid on\\nthe demand that the machine must by strongly built, of first-\\nclass material and workmanship, so that accidents are\\nmade impossible with reasonably careful handling.\\nAs the pressure on the circumference of the bowl increases\\nwith the square of the speed, it is evident that the modern\\nhigh-speed separators are exposed to a tremendous strain\\nin fact the tensile strain in some of them is as high as\\n20,000 to 30,000 lbs. to the square inch. Fortunately, the im-\\nprovements in bearings and other features of construction", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0270.jp2"}, "271": {"fulltext": "CREAM.\\n247\\nwhich have enabled manufacturers to increase the speed,\\nhave caused them at the same time to reduce the diameter\\nof the bowl, which makes the modern machine much safer\\nthan the first crude and heavy separators.\\nPozver. Considering its capacity, a well-built separator\\nrequires comparatively little power, whether coal or\\nmuscle. But as either is money, it is a matter of impor-\\ntance that none be wasted. Many so-called hand separa-\\ntors are altogether too heavy to run by hand, hence in\\nselecting one see that it is easy to keep it running for\\nseveral hours. The tests made at the experiment stations\\nby dynamometer, as well as by measuring the steam con-\\nsumed, show that there is a great deal of steam wasted in\\na creamery above that actually required to drive the separa-\\ntor; that the turbines use steam extravagantly, but that\\nthe small engine of the creamery uses it still more extrava-\\ngantly. Due allowance must therefore be made for this\\nwaste in comparing results obtained by various methods\\nof testing. The following table gives some of the results\\npublished by the stations:\\nHorse-power per 1000 lbs. Milk.\\nStyle of Separator.\\nDela-\\nware.\\nNew\\nYork.\\nVer-\\nmont.\\nWisconsin.\\n2.69\\n3-17\\n;:83\\n2.45\\nColumbia Cream Separator\\n1.52\\nDe Laval Standard\\nAlpha Acme\\n0.79\\n0.98\\n0.46\\nBaby No. 2\\nNo. 3\\n0-37\\n0.26\\n\u00e2\u0096\u00a0i:87\\nJumbo\\nUnited States No. i\\nNo. 3\\n0.76\\n0.63\\n0.72\\nNo 5\\n2.78\\n30 ffals.\\n0.74\\n0.85\\nDe Laval Alpha Turbin^\\n1.47 to 1.79\\n1.42\\n1.75 to 2. II\\nRussian\\nThese tests are made with single machines and do not\\nguarantee that all separators of the same makes consume", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0271.jp2"}, "272": {"fulltext": "248\\nDAIRYIKG.\\nthe same power or steam. The accumulating results of\\nsuch trials being compiled, however, become a guide in\\nestimating the value of the various machines in the\\nmarket. As between belt and turbine (or direct steam)\\npower, the former is preferable in large creameries. In\\nsmall plants one is about as economical as the other, and\\nthe choice may depend upon whether an engine is needed\\nj for churning, butter-worker, pump, and other purposes, or\\nyou can do without it.\\nCapacity. In selecting a separator it is best to have\\nplenty of capacity. In a large creamery it is better to\\nhave two separators of moderate size than one very large\\nmachine. Only in very large creameries may separators\\nof largest capacity be preferable. The capacity should be\\nsuch as to finish the day s work in 4 to 6 hours at the time\\nwhen there is most milk. In the private dairy, using a\\nhand separator, the work should require only one hour,\\nrather less. The following would be our idea of the proper\\ncapacity:\\nLargest Supply of Milk\\nper Day, lbs.\\nNumber of\\nMachines.\\nCapacity of Each\\nMachine, lbs.\\nper hour.\\nPower.\\n15,000 or more\\nj 2or J\\n1 more j\\n2\\n2\\n2\\n2,000 to 2,500\\n1,500 2,000\\n1,200 1,500\\n1,000\\n1,200\\n600 to 1,000\\n600\\n300 to 500\\n300\\n150\\nEngine\\nEng. or Turb.\\n2,500 5,000\\nj Sheep, or dog,\\n1 or turbine.\\nj Hand, or dog,\\nor sheep.\\nHand\\nLess than 100\\nCondition of Cream. As discharged from the separator,\\nthe cream should be smooth and even, free from froth and\\nof perfect churnability.\\nAs to cost, the best machine is ahvays the cheapest in the long\\nrun. Repairs, waste of fat in the skim-milk, of oil, and of\\ncoal, by an inferior machine, will more than make up any\\nsaving in first cost.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0272.jp2"}, "273": {"fulltext": "CREAM. 249\\nRunning the Separator.\\nThe Operator should understand his Business. He should\\nhave thorough training in creameries as a helper and, if\\npossible, in a dairy school, before undertaking to manage\\na creamery separator on his own responsibility. A new\\nmachine should be put up and started by the manufacturer\\nor his agent, and prove in perfect shape and efficiency be-\\nfore he leaves. Every manufacturer gives detailed in-\\nstructions as to the care of the separator, and such an\\ninstruction book should always be at hand. The operator\\nof hand as well as of power machines should make him-\\nself familiar with every detail of the construction.\\nCondition and Temperature of the Milk. Fresh and warm\\nfrom the cow, the milk is in the best condition to be skimmed.\\nIf it cannot be had in that condition, it should be aerated\\nand cooled on the farm, so that it arrives at the creamery\\nor the dairy at not over 60\u00c2\u00b0. Then reheat it to 80\u00c2\u00b0 or 85\u00c2\u00b0,\\nnot under 75\u00c2\u00b0 and not over 90\u00c2\u00b0. This heating is prefer-\\nably done in some continuous heater, as it is dangerous to\\nheat it in bulk, because milk standing some time at 85\u00c2\u00b0 is\\napt to spoil. While the separator will skim at a lower\\ntemperature, either the skimming is not clean or less milk\\nmust be run through the machine in the same time. Of\\ncourse, the milk must be sweet.\\nStarting. Oil all bearings thoroughly y using only the very\\nbest oil. Ascertain that everything is in trim order, then\\nstart according to instructions, which vary for different\\nkinds of machines. Always start carefully, and where the\\nbelt from the intermediate is shifted from loose to fixed\\npulley, do it slowly and gradually, helping with the hand\\non the belt to start the bowl. When the bowl appears to\\nbe running at full speed without shaking, ascertain if it\\nreally does so by means of the speed indicator, which\\nshould always be found on any power machine.\\nNever allow the machine to run faster than permitted by\\nthe manufacturer. If you do, it is at your risk and at\\nthe risk of the lives of your assistants. Use the speed\\nindicator often.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0273.jp2"}, "274": {"fulltext": "250 DAIRYING.\\nSee that the feed of new milk is correct and that the pro-\\nportion of cream to milk is as wanted. Hold a quart meas-\\nure under the skim-milk spout and a measuring glass un-\\nder the cream outlet, and, when the quart measure is full,\\nsee how much cream you have in the measuring glass, tak-\\ning the time by your watch. If you have 6 ozs. of cream\\nto I quart of skim-milk in 9 seconds, you have taken 6\\nparts of cream from 38 of new milk, or a little less than\\none sixth, or about 16^, and you are running at the rate\\nof 950 lbs. per hour. How large a proportion of cream to\\ntake from the milk depends upon the richness of the milk\\nand the consistency of cream desired. If you have 4jS\\nmilk and you wish cream of 28^ fat, you will take i\\npart of cream from 7 of new milk, or 14^\\nKeep the oil-cups filled z.vi look frequently at all working\\nparts of the machinery. Well started and regulated, it\\nwill run uninterrupted until all the milk is skimmed.\\nWhen the last milk has entered the bowl, pour in suffi-\\ncient skim-milk to crowd out all the cream left. If the\\nskim-milk is removed from the building while the separa-\\ntor is running, take samples frequently, or, if it is all left\\nafter the work is done, take a few average samples to test\\nwith the Babcock machine, so as to control the day^ s work.\\nStop the machine cautiously, removing the motive power\\nand letting the bowl come to a stand-still of itself without\\napplying any brake. Remove the skim-milk left in the bowl\\nby a siphon or otherwise, take off the covers, etc., and lift\\nout the bowl.\\nCleaning. First rinse the bowl and other parts which\\nhave been in contact with milk in cold or tepid water, and\\nthen scrub them in boiling water, frequently using some\\nsolution of sal-soda. Scrub and brush every corner. Rinse\\nin clean boiling water and steam out the tin covers, etc.\\nWipe with a cloth and set the things to dry. Pump out\\nevery pipe that cannot be reached by hand and brush. If\\npossible, avoid the use of rubber hose to conduct the milk\\nfrom the vat or heater to the separator, but use open tin\\nconductors or short tin pipes, which can be easily kept\\nclean. Rubber hose cannot be washed in boiling water", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0274.jp2"}, "275": {"fulltext": "CREAM,\\n251\\nor soda, and is a source of contamination. Clean the\\nseparator stand carefully with a cloth and wipe the spindles,\\netc. Occasionally clean out the oil-chambers with kerosene\\noil, and always see to it that no gum is formed and that\\nthe oil-grooves and tubes are open.\\nIf the separator shakes, or in any way works Imper-\\nfectly, find the cause without delay and remedy it. If you\\nfail to find the fault, or you cannot remedy it yourself,\\nnotify the manufacturer or his agent, and have him attend\\nto it at once.\\nTreatment of the Cream. As the cream leaves the separa-\\ntor, it should at once be cooled to 50\u00c2\u00b0 or lower. This in-\\nsures body in the butter, and should not be neglected,\\nat least not unless the cream is thoroughly chilled after it\\nis ripened, before churning.\\nLOSS OF BUTTER CAUSED BY INEFFICIENT\\nSKIMMING.\\nIf three-tenths of one per cent of fat is left in the skim-\\nmilk, instead of two-tenths, in a separator creamery receiv-\\ning 1000 lbs. of milk a day, there will be a loss of about 340\\nlbs. of butter for the whole year, on the supposition that\\n1000 lbs. of milk yield 800 lbs. of skim-milk, and i lb. of\\nbutter contains .86 lbs. of fat. If the separation is still\\npoorer, greater losses will be sustained, as will be seen ia\\nthe table given below. (Friis.)\\nExcess of Fat Left in Skim-milk.\\nLbs. of Milk\\nper Day.\\n.05 per cent.\\n.10 per cent.\\n.20 per cent.\\n.30 per cent.\\nLoss of Butter During Whole Year.\\n1,000\\n170\\n340\\n680\\n1,020\\n2,000\\n340\\n680\\n1360\\n2,040\\n3,000\\n510\\n1030\\n2040\\n3,060\\n4,000\\n680\\n1360\\n2720\\n4,089\\n5,000\\n850\\n1700\\n3400\\n5,100\\n6,000\\n1020\\n2040\\n4080\\n6,120\\n7,000\\n1 190\\n2380\\n4760\\n7,140\\n8,000\\n1360\\n2729\\n5440\\n8,160\\n9,000\\n1530\\n3060\\n6120\\n9,t8o\\n10,000\\n1700\\n3400\\n6800\\n10,200", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0275.jp2"}, "276": {"fulltext": "252 DAlRYINa.\\nRELATION OF FAT CONTENT OF SEPARATOR\\nSKIM-MILK AND SPEED OF BOWL, QUANTITY\\nOF MILK SEPARATED, AND TEMPERATURE\\nOF THE MILK.\\nFleischmann gives the following formula for ascertaining\\nthe fat content of separator skim-milk,/ being ^he per cent\\nfat in the skim-milk, M the quantity of milk skimmed per\\nhour, u the speed of the bowl, and t the temperature of\\nthe milk:\\n/=.*^Xr.o35\\nr is a constant which must be determined for each machine;\\nHittcher found its value, in the case of three different ma-\\nchines, as follows: 480,152; 547,800; 363,430. The results\\nobtained by the use of the formula seem to agree fairly\\nwell with chemical analysis of the skim-milk where care\\nis taken in determining the various factors entering into\\nthe calculation.\\nSTEAM BOILER AND ENGINE MANAGEMENT.\\nBy Frof. A. W. Richter, of the University of Wisconsin.\\nBoiler.\\nFeed Apparatus. Every boiler should be provided with a\\ncheck-valve, placed between the feed apparatus and boiler, and\\nin such a manner as to have the weight of the valve assist in\\nclosing it. Between this check-valve and boiler there should be\\nan additional globe or gate-valve which may be closed, thus\\npermitting repairing or cleaning of the check-valve while the\\nboiler is in operation.\\nWater Supply. Feed-water should enter a boiler in such a\\nmanner that the plates do not receive the direct impact of cold\\nwater. The usual practice is to have the feed enter through\\nthe blow-off pipe, thus preventing this pipe from clogging. The\\nfeed supply should be regulated so as to keep the water level\\nas stationary as possible, The greatest care must be taken that\\nthe water level does not fall below the top of the flues. Neg-\\nlect in this direction will cause the metal to become overheated\\nand consequently weakened, causing leakage of joints and m-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0276.jp2"}, "277": {"fulltext": "CREAM. 253\\ncreased wear and tear, but more often resulting in an explosion\\nof a more or less serious nature.\\nWater-glass and M^ater-gatiges. Every boiler should have\\nthree water-gauges in addition to a water-glass these are\\nusually attached to a hollow cast-iron cylinder or tube con-\\nnected with the water and steam spaces.\\nThe water-glass should be blown out daily, and, if clogged,\\ncan be safely cleaned with a bent wire.\\nIn no case should the water glass alone be depended upon to\\nindicate the water level.\\nSteam-gatcge. Each boiler should be provided with a steam-\\ngauge, which gauge should be directly connected with it.\\nSafety-valve. Every boiler should be provided with a safety-\\nvalve having direct communication with the steam space, and\\nthere should, moreover, be an intervening valve. Some of\\nthe most disastrous explosions can be traced to faulty ar-\\nrangement in this respect. The valve thoughtlessly left\\nclosed after cleaning or repairs prevents the safety-valve\\nfrom relieving the pressure when it rises above the safe\\nworking pressure of the boiler.\\nSafety-valves are of two kinds spring and lever safety-\\nvalves. Of the two valves the lever-valve has the most dis-\\nadvantages, one of the most important being the ease with\\nwhich it may be made useless by adding an additional weight\\nto that already provided, in order to keep the valve on its seat,\\nand therefore greatly increasing the pressure at which it will\\nblow off.\\nA safety-valve should be raised each day by hand so as to\\nallow steam to escape; this prevents clogging and rusting.\\nThe dealer will usually set the spring-valve so that it will\\nblow off at the desired pressure. It can be adjusted, however,\\nby loosening or tightening a screw provided for that purpose.\\nThe lever-valve may be set v;ith the aid of the following\\nformula:\\n_ bPA -Vb- wc\\nW\\ndistance from weight to fulcrum;\\n3 valve centre to fulcrum;\\ndistance from the centre of gravity of the lever of the ful-\\ncrum;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0277.jp2"}, "278": {"fulltext": "254 DAIRYlNGo\\nP boiler pressure;\\nA area of valve\\nV weight of valve;\\nw lever,\\nIV weight hung upon the lever.\\nFiring. Firing should be gradual, and the grate kept com-\\npletely covered with coal or ashes. The fire should not be more\\nthan four or five inches deep unless the pieces of coal are large,\\nin which case the depth may be increased.\\nThe fire-doors and flue-doors should not be opened in order to\\nkeep down the steam pressure. This practice not only wastes\\nfuel but is injurious to the boiler, and will not be necessary if\\nthe boiler is properly attended to.\\nP timing or Foaming. Foaming is a rapid disturbance of the\\nwater, in consequence of which it rises in the boiler in the form\\nof spray or foam; it is usually caused by dirty water, presence\\nof oil, etc., the boiler not having been cleaned for some time or\\nnot thoroughly cleaned. Foaming may, however, be due to\\nother causes, such as too small a steam space, sudden demand\\nof a great quantity of steam, etc. In case a boiler foams all\\nsteam connections should be shut off and the fire dampened by\\nmeans of a fresh supply of live coal or ashes. These precau-\\ntions will usually sufl5ce to allow the water to settle, and to\\nenable one to ascertain the true water level. If the glass shows\\na small amount of water, start the pump or injector, and fill the\\nboiler to a point between the second and third gauge. The\\nboiler may then be blown off to the first gauge by means of the\\nsurface blow-off, if one be present, and if not present the regular\\nblow-off valve may be used. This operation being repeated,\\nthe impurities are gradually diminished, but care must be taken\\nthat the water level does not fall below the top of the flues.\\nThe boiler can now be used as before, but in all cases it should\\nbe thoroughly cleaned as soon as possible.\\nRemoval of Scale. Potatoes, about eight or ten in number,\\nare sometimes placed in the boiler after cleaning. Soda or\\nkerosene may also be injected with the feed-water in quantity to\\nbe determined by observation. Boiler compounds should be\\nused with caution, and when used should be obtained from a\\nreliable dealer. Too great a quantity of any of the above will\\nbe harmful.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0278.jp2"}, "279": {"fulltext": "CREAM. 255\\nCleaning. The interval during which a boiler requires no\\ncleaning depends upon the quantity and the quality of water\\nevaporated. Under usual conditions, in order to obtain the\\nbest results, a boiler should be cleaned every six or eight weeks.\\nIf a boiler is to be cleaned it should be allowed to stand until\\nit is partially cooled off. When blown out cold the metal in the\\ninterior will usually be found covered with a thick coating of soft\\ndeposit, which can easily be scraped off or washed off with a\\nhose and stream of water.\\nIf a boiler be blown off while the metal is at a high tempera-\\nture, the deposited matter is usually baked and forms a solid and\\nhard coating, increasing rapidly if not carefully removed by the\\nprocess of chipping.\\nBoiler Power. The manner in which the horse-power of a\\nboiler is usually calculated is far from satisfactory, depending\\nrather upon its size than its power of evaporation.\\nIn 1884 the American Society of Mechanical Engineers\\nadopted the following definite standard:\\nA horse-power shall be equivalent to an evaporation of\\nthirty pounds of water into dry steam per hour from feed-\\nwater at 100\u00c2\u00b0 Fahrenheit, and under a pressure of 70 lbs. per\\nsquare inch above the atmosphere.\\nSteam-engine. The engine should be provided with a gov-\\nernor to regulate its speed, a lubricator to oil valve and piston,\\nand a sufficient number of oil cups, so that all bearings may be\\nproperly oiled.\\nStarting the Engine. Before starting, all bearings should be\\nsupplied with oil, and all waste pipes connected with cylinder\\nand steam-chest opened. The engine should then be started\\nslowly, so as to allow the water to escape. A quantity of steam\\nwill always condense as it comes in contact with the cold\\ncylinder-walls, in addition to the water already present in the\\nsteam-pipe. This water does not pass off as readily as steam,\\nneither can it be compressed to any great extent. Therefore,\\nif more water be present in the cylinder than will fill the clear-\\nance space, and this water not be allowed to escape, the piston\\nmoving towards the end of its stroke will strike the water, and\\nconsequently be compelled to stop. The greater the speed of\\nthe piston as it advances, the greater the force with which it\\nstrikes the water, resulting in many cases in a broken cylinder", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0279.jp2"}, "280": {"fulltext": "256 DAIRYING.\\nIt is well to have a waste-pipe connected to the steam-pipe at\\na point just above the engine- valve, in order that the water\\nwhich has collected in the steam pipe may be blown out before\\nopening the steam-valve.\\nAfter the engine has been in operation for a minute or two\\nthe waste-valves should be closed.\\nHorse-power. The horse-power of an engine may be calca\\nlated by means of the following formula:\\nH. P.\\n33000\\nH. P. horse power;\\nP mean effective pressure in the cylinder;\\nL twice the length of the stroke, in feet;\\na area of piston in square inches;\\nn number of revolutions per minute.\\nON TH2] PRESERVATION OF MILK AND CREAM\\nBY HEAT.\\nBy Dr. H. L. Russell, of Wisconsin Experiment Station,\\nAuthor of Dairy Bacteriology\\nOn account of the innumerable bacteria that gain access\\nto milk during the process of milking, and subsequent to\\nthat time, and the rapid increase of the same in this nutri-\\ntious fluid, this material universally undergoes fermentative\\nchanges, the rapidity of which is largely dependent upon\\nthe surrounding temperature. To increase the keeping\\nquality of milk, it is necessary to annihilate these bacteria\\nor keep them under influences unfavorable to their growth.\\nHeat has been found to be the most efficacious agent in\\npreserving milk in its natural condition. It is applied in\\ntwo ways, viz., i. Pasteurization^ where the milk or cream\\nis heated for a short time (20-30 min.) at a temperature near\\nthe coagulating point of the proteid constituents of the milk\\n(i50\u00c2\u00b0-i6o\u00c2\u00b0 F.). 2. Sterilization, where the temperature ap-\\nproximates or exceeds the boiling-point and is applied for\\na longer time.\\nThe object in both cases is to kill the bacteria present in\\nthe milk.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0280.jp2"}, "281": {"fulltext": "CREAM. 257\\nSterilization accomplishes this most successfully, but it\\nchanges the proteid compounds so that the milk has an un-\\ndesirable cooked flavor and odor.\\nThis defect is not found in pasteurized milk, and if prop-\\nerly handled, milk treated by this process will remain sweet\\nfrom 4 to 8 days.\\nFor use in the near future the pasteurized product is, on\\nthe whole, the most satisfactory the sterilized material being\\nbest adapted for export purposes.\\nThe essential condition in pasteurization is that the pas-\\nteurizing temperature shall exceed the thermal death point\\n(the temperature at which growing bacteria are destroyed)\\nof disease-producing as well as fermentative bacteria. This\\ntemperature for most forms is about 140\u00c2\u00b0 F., but certain dis-\\nease organisms like the tubercle germ of tuberculosis is not\\nkilled below 149\u00c2\u00b0 F. for 30 minutes, or 155\u00c2\u00b0 F. for 15 minutes.\\nAs this germ is often found in milk from tuberculous cows,\\nprudence dictates the use of this temperature as a standard\\nfor the pasteurization of milk and cream. The proteids in\\nthe milk are slightly affected at this temperature, but if the\\nmilk is thoroughly chilled, the cooked flavor disappears.\\nThe application of this temperature kills only the growing\\nbacteria, and does not affect the latent spores. If after\\nbeing heated the milk is allowed to cool slowly, and is left\\nat a comparatively warm temperature (exceeding 55^ F.),\\nthese spores germinate and soon change the character of the\\nmilk, so that the value of the heating process is lost. To be\\nefficient, it is necessary to rapidly cool the pasteurized prod-\\nuct below the germinating point of the spores, for if they are\\nonce allowed to sprout, they will develop slowly at a very\\nlow temperature.\\nIn pasteurizing milk or cream, the apparatus should be\\nconstructed so that a definite quantity of the fluid can be\\nheld at any desired temperature for any length of time, and\\nduring the process protected from infection from the air.\\nThe apparatus must also be made so as to be easily cleaned\\nand thoroughly sterilized by steam throughout. The milk\\nmust be protected from air infection during its withdrawal\\nfrom the pasteurizing vat into storage vessels (cans and", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0281.jp2"}, "282": {"fulltext": "258 DAIRTIKG.\\nbottles), and should be thoroughly chilled in a refrigerator\\nfor several hours (better over night) before being delivered\\nto the consumer. This chilling process should succeed the\\nheating operation as quickly as possible, as the sudden\\ntransition in temperature from 155\u00c2\u00b0 F. to 55\u00c2\u00b0 F. or less has\\na paralyzing effect on the development of those organisms\\n(spores) that are not killed by the heat. The machines that\\nhave been put on the market have for the most part been\\ndesigned primarily from the dairyman s standpoint, and\\nwhile they fulfill their requirements as to capacity, cheap-\\nness, etc., yet they cannot in general be relied upon to treat\\nthe milk in a way so as to free it with certainty from all pos-\\nsible disease-producing bacteria. The Potts Pasteurizer,\\nwhich has been sold quite extensively in this country during\\nlate years, may, however, be considered an entirely satis-\\nfactory and practical machine.\\nPasteurization in this country is applied with great suc-\\ncess to milk and cream where these products are used in\\nthe liquid form. It is used to some extent in this country,\\nbut much more widely in continental Europe, in the prepara-\\ntion of cream for the manufacture of butter by the use of a\\npure culture-starter. It can also be used advantageously\\nin the hot months for increasing the length of time that\\nby-products of the factory like skim-milk and whey may be\\npreserved.\\nPasteurization, as well as sterilization, reduces the body,\\nconsistency, of milk and cream, and these products therefore\\nseem thinner after having been subjected to the process of\\nheating than before. To obviate this. Dr. Babcock and\\nthe writer in 1896 recommended the addition of a small\\nquantity of a solution of sucrate of lime viscogen to\\nthe milk or cream, which will restore the consistency of the\\nproducts, and in case of cream, greatly increase its whip-\\nping quality. (See Bull. No. 54 or thirteenth report of\\nWisconsin Experiment Station.)", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0282.jp2"}, "283": {"fulltext": "CREAM. 259\\nDIRECTIONS FOR THE STERILIZATION OF MILK.\\n(U. S. Dept. of Agriculture.)\\nThe Sterilization of milk for children, now quite exten-\\nsively practised in order to destroy the injurious germs\\nwhich it may contain, can be satisfactorily accomplished\\nwith very simple apparatus. The vessel containing the\\nmilk, which may be the bottle from which it is to be used\\nor any other suitable vessel, is placed inside of a larger\\nvessel of metal, which contains the water. If a bottle, it is\\nplugged with absorbent cotton, if this is at hand, or in its\\nabsence, other clean cotton will answer. A small fruit-jar\\nloosely covered may be used instead of a bottle. The re-\\nquirements are simply that the interior vessel shall be raised\\nabout half an inch above the bottom of the other, and that\\nthe water shall reach nearly or quite as high as the milk.\\nThe apparatus is then heated on a range or stove until the\\nwater reaches a temperature of 155 degrees Fahrenheit,\\nwhen it is removed from the heat and kept tightly covered\\nfor half an hour. The milk-bottles are then taken out and\\nkept in a cool place. The milk may be used any time within\\ntwenty-four hours. A temperature of 150 degrees main-\\ntained for half an hour is sufficient to destroy any germs\\nlikely to be present in the milk, and it is found in practice\\nthat raising the temperature to 155 degrees and then allow-\\ning it to stand in the heated water for half an hour insures\\nthe proper temperature for the required time. The tempera-\\nture should not be raised above 155 degrees, otherwise the\\ntaste and quality of the m.ilk will be impaired.\\nThe simplest plan is to take a tin pail and invert a per-\\nforated tin pie-plate in the bottom, or have made for it a\\nremovable false bottom perforated with holes and having\\nlegs half an inch high to allow circulation of the water.\\nThe milk-bottle is set on this false bottom, and sufficient\\nwater is put into the pail to reach the level of the surface\\nof the milk in the bottle. A hole may be punched in the\\ncover of the pail, a cork inserted, and a chemical thermom\\neter put through the cork, so that the bulb dips into the\\nwater. The temperature can thus be watched without re-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0283.jp2"}, "284": {"fulltext": "260 DAIRYING.\\nmoving the cover. If preferred an ordinary dairy ther-\\nmometer may be used and the temperature tested from time\\nto time by removing the lid. This is very easily arranged,\\nand is just as satisfactory as the patented apparatus sold\\nfor the same purpose.\\nQUANTITY OF WATER OR ICE REQUIRED FOR\\nCOOLING MILK OR CREAM. (Maktiny.)\\nThe quantity of water or ice required to cool milk or\\ncream may be calculated from the following formulas, where\\nM quantity of milk or cream to be cooled, in lbs.\\nits temperature.\\nW quantity of water required for cooling, in lbs.\\nice\\ni temperature of water or ice at beginning.\\nT end temperature of cooled milk or cream.\\nr end temperature of cooling water.\\nS specific heat of milk (.84*) or of cream (.78*).\\n79.25 latent heat of water.\\n(a) Water required for cooling milk or cream\\n1. Cooled in tin cans holding milk or cream to be cooled:\\n\u00e2\u0080\u009e,_ {Mt- MT)S\\nT-t\\n2. By application of coolers and running water:\\n^Mt MT)S\\nr-t\\n5) Ice required for cooling milk or cream\\n{Mt MT)S\\n1\\nr-\\\\-t X 79-25\\nIn these formulas the influence of the surrounding air is\\nnot considered.\\nNot determined, but considered approximately correct.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0284.jp2"}, "285": {"fulltext": "BUTTER. 261\\nIV. BUTTER.\\nBUTTE R-M AKING.\\nBy H. B. GuRLER, De Kalb, 111,, ex-President 111. State Dairymen s Assn.,\\nAuthor of American Dairying.\\nButter is made from milk. The cow manufactures the\\nmilk from the food she eats, hence the necessity of sound\\nfood. Unsound food makes off-flavored milk and poor\\nbutter. Some cows can manufacture food into milk at a\\nprofit, others cannot; hence the necessity of knowing the\\nindividuality of each cow, or her ability to work at a profit\\nto her owner.\\nAt this stage of the dairy work there is no excuse for a\\ndairyman not knowing what each and every cow is doing\\nfor him, thus being able to weed out the unprofitable\\nones.\\nBe careful and cleanly in milking. Remove the milk to\\na pure atmosphere as soon as drawn from the cows. If the\\ncream is raised by gravity process be careful of the sur-\\nroundings, as milk will absorb bad odors from decayed\\nvegetables, the hog-pen, the cow-yard, the kerosene-can, a\\nfilthy stable, from cooking in the kitchen, and various other\\nsources.\\nWhen milk is put through the separator as soon as it is\\ndrawn from the cow this source of danger is removed.\\nCream from the separator should be cooled immediately to\\na temperature of 60\u00c2\u00b0; 55\u00c2\u00b0 is better. A cooler that will\\naerate at the same time it is cooling is very desirable. This\\nis a vital point which many butter-makers stumble over.\\nWhen through separating and cooling, temper the cream to\\nthe temperature necessary to have it ripen at the time you\\nwish to churn. If it is to be churned the following day this\\ntemperature should be Cs ^-yo If the second day, 55 -6o\u00c2\u00b0;\\nand if it is to stand four to seven days, cool to 40 if pos\u00c2\u00a7i-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0285.jp2"}, "286": {"fulltext": "262 DAIRYING.\\nble, as soon as practicable, and hold at that temperature\\nuntil the day before you wish to churn, when it should be\\nwarmed to a temperature that will give the right acidity by\\nthe time you wish to churn. This temperature will depend\\non the kind of cream, whether separator cream or cream\\nfrom some gravity process. Cream from shallow setting\\nmay be sufficiently ripened when taken from the milk. I\\nrecommend the use of Prof. Farrington s acid tablets for\\ntesting the acidity of cream (see p. 270). They are a great\\nhelp to a beginner.\\nChurn at as low a temperature as you can. This will de-\\npend on the per cent of fat in the cream. Rich cream can\\nbe churned at a much lower temperature than cream poor\\nin fat. Cream from deep, cold setting may be churned at\\n58\u00c2\u00b0 to 62\u00c2\u00b0; and thick, rich cream from shallow setting at\\na much lower temperature. An ironclad rule cannot be\\nmade that will fit all cases. The separator will give cream\\ncontaining various per cent of fat, from 15 to 40 per cent.\\nSeparator cream containing 15 per cent fat will need to be\\nchurned at about the same temperature as deep, cold setting\\ncream. Separator cream containing 40 per cent can be\\nchurned at a temperature of 50 can be gathered at 50\u00c2\u00b0, so\\nthe buttermilk will draw at that temperature. A low tem-\\nperature gives the most exhaustive churning. At this tem-\\nperature the buttermilk should contain no more fat than\\nthe average separator skim-milk. Cream containing a large\\nper cent of fat does not develop acid as fast as cream with\\nmore milk in it. Cool cream for churning about two hours\\nbefore, so as to let the butter-fat have time to solidify or\\nharden. This gives a more waxy texture to the butter.\\nStop the churn when the butter granules are the size of\\nwheat. If the granules are too small there is danger of a\\nloss from its passing through the strainer. Wash no more\\nthan is necessary to remove the buttermilk. The colder it\\nis churned the less washing is needed. When butter gathers\\nat 54\u00c2\u00b0 one washing is sufficient if at 62\u00c2\u00b0 to 64\u00c2\u00b0, two or\\nthree washings will be needed. Washing removes some\\nof the delicate flavor or aroma. Remove the water from\\nthe churn as soon as possible as soon as it has done its", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0286.jp2"}, "287": {"fulltext": "BUTTEB. 263\\nwork. Never allow it to lie and soak unless there is no\\nother way of hardening the butter to a temperature where\\nyou can handle it.\\nSalt to suit your trade. Work once or twice, as you pre-\\nfer; twice working is preferable, as it makes the nicer-ap-\\npearing butter. Work just enough to remove the mottled\\nor streaked appearance. When worked twice this can be\\ntold at the time by the appearance of the butter. When\\nworked but once it cannot be told until the butter has stood\\nlong enough for the salt to dissolve. If worked but once\\nexamine the butter the following day, until you make your-\\nself a rule of thumb to work by. I have found this neces-\\nsary. I am compelled to look after this point in my\\ncreamery work when the butter is worked but once. Use\\nthe kind of butter-package that suits your trade, but always\\nlet it be neat. Never send a mussy-looking package to\\nmarket. You cannot afford to do it.\\nON THE USE OF PUKE CULTURES IN BUTTER-\\nAND CHEESE MAKING.\\nThe ripening of cream is brought about through the action\\nof minute plants, so-called bacteria. These are practically\\nomnipresent where man lives, and get into the milk during\\nthe milking and the handling of the milk and cream in the\\ndairy. They multiply enormously in the cream during the\\nripening process, owing to the very favorable conditions of\\nlife which they find there. Some forms of bacteria are de-\\nsirable and even essential in the manufacture of sour-cream\\nbutter; these feed largely on the milk-sugar of the cream,\\nand decompose this component into lactic acid, which is the\\ncharacteristic acid of sour cream (as well as of sour milk).\\nAlong with this formation of lactic acid in the cream other\\ncomplicated, and yet but little understood, decomposition\\nprocesses take place, the results of which are felt in the fine\\naromatic flavor of the butter produced. Other forms of\\nbacteria cause obnoxious fermentations in the cream, and\\nproduce a butter of off flavor, in aggravated cases\\ndiseased butter, making the product unfit to eat, or at least", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0287.jp2"}, "288": {"fulltext": "264 DAIRYING.\\nunsalable as a first-class article. The process of sour-\\ncream butter-making is therefore, at the bottom, a question\\nof keeping the fermentations during the ripening of the\\ncream in the right track, of controlling the same so as to\\nexclude all but lactic-acid-producing bacteria. The old\\noriginal way of reaching this end was to allow the cream\\nto sour spontaneously, trusting to luck to obtain the desired\\nfermentation of the cream by leaving it standing in a warm\\nf room for a couple of days. Later on, a buttermilk starter\\ni from a preceding churning or a skim-milk starter was added\\ntfor the purpose of ripening the cream by this means\\nthe lactic-acid bacteria contained in the starter were intro-\\nduced in such large numbers that they generally were able to\\ncrowd out other kinds of bacteria that might be found in the\\ncream, and which, if left alone, would produce undesirable\\nfermentations in the cream and bad flavor in the butter.\\nThe next step in advance was the introduction of pure\\ncultures of lactic-acid bacteria; these consist of one or a\\nfew forms of bacteria, and when introduced in milk or\\ncream will be apt to overpower all other forms of bacteria\\ntherein, and thus produce the pure mild flavor of sour-\\ncream butter desired.\\nThe honor of having first introduced pure cultures in\\nbutter-making belongs to Dr. V. Storch, the chemist of\\nthe Danish state experiment station in Copenhagen; the\\nbulletin describing Dr. Storch s investigations of this\\nsubject, On the Ripening of Cream, was published in\\n1890. Other bacteriologists in Europe and in this country\\nhave worked along this same line, and as a result we find\\nthat pure cultures are at the present time used almost\\nuniversally in the manufacture of sour-cream butter in\\nthe creameries and dairies of northern Europe, and also\\nin this country their use has become general and is spread-\\ning. The expected result of adding a pure culture-starter,\\nviz., that of excluding all undesirable fermentations in\\nthe ripening of the cream, will not, however, follow with\\nany certainty unless the seeding with the pure culture\\nis preceded by pasteurization or sterilization of the cream,\\nthat is, at least a partial destruction of the bacteria already\\nfound therein. In Europe, notably in Denmark and the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0288.jp2"}, "289": {"fulltext": "BUTTER. 26\\nother Scandinavian countries, pasteurization of the milk\\n(or of the cream) is practised regularly in all the best\\ncreameries, in the former country at present in perhaps go\\nper cent of the creameries in operation. In this country\\nthe firms manufacturing and selling pure cultures have\\nunfortunately not insisted on this point, and where pure\\nculture-starters are used with us it is nearly always with-\\nout previous pasteurization. One reason why pasteuriza-\\ntion has not been adopted in the manufacture of butter in\\nthis country is that the market demands a higher flavored,\\nstronger butter than is wanted by the European market,\\nand the pure cultures on the market, when used with\\npasteurized cream, do not produce such a butter. The\\nexpense of pasteurization of the cream and the absence of\\nproper apparatus, or non-introduction of such as have\\nproved successful in European practice, furthermore tend\\nto explain why our butter-makers do not generally pasteur-\\nize the cream in using pure culture-starters.\\nThe three pure cultures now on the market in this\\ncountry are Chr. Hansen s Lactic Ferment (Chr. Hansen s\\nLaboratory, Little Falls, N. Y.), Conn s culture (B. 41,\\nConn Butter Improvement Co., Philadelphia, Pa.), and the\\nBoston Butter Culture (Boston Butter Culture Co., Boston,\\nMass.). The first one is of Danish origin, and is one of the\\nstandard pure cultures used in the Scandinavian countries\\nthe second was described by its originator in the author s\\nDairy Calendar for 1896. These cultures are placed on the\\nmarket in dry form as a powder, or as pellets. Directions\\nfor using the cultures accompany each package sold. In\\ngeneral, the method to be followed is to seed the culture in\\na quantity of sterilized skim-milk or cream; this is kept for\\none to two days at a temperature below 90\u00c2\u00b0 (B. 41 70\u00c2\u00b0,\\nLactic Ferment 86\u00c2\u00b0); the starter is then mixed with the\\ncream to be ripened, generally adding about 2 per cent. The\\ncream will be ready for churning the next day. A portion\\nof the starter prepared is used for the seeding of a new lot\\nof sterilized skim-milk, which will make the starter for the\\nfollowing day, and the same process is continued until\\ndeterioration of the starter sets in, as shown by lack of\\nflavor in the ripened cream and in the butter; a fresh batch\\nis then prepared from a new package of ferment. If propei", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0289.jp2"}, "290": {"fulltext": "266 DAIRYING.\\ncare in sterilizing the skim-milk and in handling the starter\\nis taken, the pure culture may be propagated in this manner\\nfor months. With lack of cleanliness and care it must be\\nrenewed every other week or oftener.\\nWhile the use of pure cultures has not as yet become\\ngeneral in American creameries, the agitation caused by\\ntheir introduction and the discussions in dairy papers and\\ndairy meetings which they have brought about have doubt-\\nless been of great benefit to our dairy industry in empha-\\nsizing in the minds of butter-makers the necessity of\\nthorough cleanliness in the creamery and the importance\\nof the proper conduct of the ripening process for the\\nmanufacture of high-grade butter. They have enabled us\\nto make butter of uniform fine flavor and of greater keep-\\ning quality than was previously possible.\\nWhere abnormal fermentations appear, and the butter\\nproduced is diseased or off flavor, the evil may be\\nremedied by the use of pure cultures. In case of the estab-\\nlishment of an export trade of American butter of high\\nquality, the pure cultures used in connection with previous\\npasteurization of the milk or cream will prove of great\\nbenefit, insuring uniform goods and perfect keeping quality\\nin the product.\\nThe use of pure culture-starters in the manufacture of\\nCheddar cheese is of recent date, and but limited experience\\nhas so far been gained in this line. According to the\\ntestimony of some of our leading cheese-makers, and of\\nrecent experiments conducted at Wisconsin experiment\\nstation, their use for this purpose is very beneficial, cheese\\nof improved, clean flavor and high keeping qualities being\\nproduced. Pure cultures may therefore be safely recom-\\nmended for this purpose. The general method of applica-\\ntion is similar to that followed in the manufacture of pure\\nculture butter. The starter is propagated in sterilized\\nmilk and kept at go\u00c2\u00b0 F. for one day, when it will be slightly\\nlobbered, having an acidity of about .8 per cent. Prof.\\nDecker, late of the Wisconsin Dairy School, gives the fol-\\nlowing hints on the use of the starter by the cheese-maker\\nThe starter is introduced into the milk by rubbing it", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0290.jp2"}, "291": {"fulltext": "BUTTER. 267\\nthrough a fine hair sieve so as to break up curd particles.\\nIf too large quantities of starter is used, there is a tendency\\nto produce a sour cheese. The best results are obtained\\nwhen a 2 per cent starter, of the acidity given, is added.\\nIn propagating the starter from day to day care must be\\ntaken to keep it free from contamination. It should always\\nbe prepared in a covered vessel that has previously been\\nsterilized, and the milk used should first be pasteurized\\n(or sterilized) and chilled before adding the seed. Some\\nof the original starter should be taken for seed, not the\\nwhole milk after the starter has been added.\\nThe starter cannot be used for cheese-making if the milk\\nis overripe, which is the case when the rennet test is 65\\nseconds or under (see p. 282). In sweet milk, testing by\\nthe rennet test 120 seconds, the addition of a 2 per cent\\nstarter will increase the acidity, so that the rennet test will\\nact in 70 seconds.\\nWith sweet milk the use of a pure lactic starter will\\nresult in the saving of 3-5 hours in time. With tainted\\nmilk in which the acid develops imperfectly the addition\\nof the starter aids in producing the acidity required for the\\nmanufacture of Cheddar cheese.\\nBOYD S PROCESS OF CREAM RIPENING.\\nBy John Boyd, Chicago, 111.\\nIt is an accepted fact that the fine aromatic flavor and\\nalso the keeping properties of butter depend largely upon\\nthe treatment of the cream from the time it is separated\\nfrom the milk until it is ready for the churn, that is, in\\nthe best possible condition to yield the maximum quantity\\nand the best quality as to flavor, texture, solidity, etc.,\\nfree from casein and other undesirable substances. This\\nperfect condition of cream is understood by the term\\nripened cream, and when this condition can be pro-\\nduced by the butter-maker with uniformity, regardless of\\nthe seasons of the year or extremes of climate, the process\\nmay be reckoned as nearly perfect as possible, and not\\nyntil then. It is most desirable that the process be as sim-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0291.jp2"}, "292": {"fulltext": "268 DAIRYING.\\npie as possible, in fact within the reach of every creamery\\nand dairyman in the country, and all the means required to\\nattain these results can and should be a part of every dairy\\nand creamery, large or small.\\nBoyd s process or system of ripening cream or milk is\\nthe result of years of practical work in a private dairy of\\nabout 40 Jersey cows. After it had been thoroughly tested\\nand used, during all the seasons of the year, it was pat-\\nented in the United States, Canada, and Great Britain,\\nand given to the public in the year 1889, a very consider-\\nable time in advance of any of the artificial methods of\\nripening, now being advocated under the representations\\nof pure cultures of bacteria.\\nWhen first introduced it was met by a sea of opposition\\nfrom the experts, who would see nothing good in it, but\\ngradually it has been making its way in a quiet manner\\ninto popularity until at present it is being successfully\\npractised in every state in the Union, and is gaining favor\\nevery day with the most practical butter-makers.\\nThe apparatus necessary to practise the process supplies\\nall the conditions required to produce a uniform result every\\nday in the year, the temperature of the lactive ferment\\nand also of the cream being entirely under the control of\\nthe operator during the entire process.\\nThe directions for using the process, which go with every\\npurchase of the apparatus, are as follows:\\nTo i7iake the Best Fer7nent. Take milk from fresh-milk-\\ning cows (that from pregnant cows will not answer); sub-\\nmerge the milk warm from the cows in Cooley cans in ice\\nwater. Skim at twelve or twenty-four hours, as most con-\\nvenient, and use this skimmed milk for making the fer-\\nment; or select milk as above, run it through a separator,\\nand save the skimmed milk for making the ferment.\\nThe skimmed milk so selected is then brought to a tem-\\nperature of 90\u00c2\u00b0, in a water bath, being constantly stirred\\nduring the operation of heating. As soon as the tempera-\\nture of the milk reaches 90\u00c2\u00b0, place it in the fermenting-can\\nand close the cover tightly, having first rinsed out the can\\nwith warm water. Allow the can to remain closed for", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0292.jp2"}, "293": {"fulltext": "BUTTETt. 569\\nJwenty or Iwenty-four hours, when the ferment will be\\nfound thick and in the proper condition for mixing with\\nthe cream or milk to be ripened.\\nHow to use the Ferment. First bring the cream or milk\\nin the vat to a temperature of 66\u00c2\u00b0 to 70\u00c2\u00b0 Fahrenheit, when\\nthe ferment is to be thoroughly mixed with the cream or\\nmilk in the proportion of 2 per cent of the ferment to the\\namount of cream or milk to be ripened. Remove one or\\ntwo inches of the top of the ferment, which is not desirable\\nto use, and strain the rest through a fine strainer or hair\\nsieve into the milk or cream. The finer the ferment is\\nbroken up the more effective its operation will be. After\\nthe cream or milk and ferment are well stirred and mixed\\nat the above temperature, the vat must be closed and al-\\nlowed to remain undisturbed until the cream is ripened,\\nrequiring from twenty to twenty-four hours for the opera-\\ntion; the cream when ripe will be found thick, mildly acid,\\nand in the proper chemical condition, requiring only to be\\ncooled to the proper temperature for churning.\\nChurning. The best temperature for churning depends\\nso much upon circumstances that the range is very wide,\\nfrom 55\u00c2\u00b0 to 68\u00c2\u00b0 Fahrenheit. The richer the cream in but-\\nter-fat the colder the temperature should be, and the more\\nmilk the cream contains the higher the churning tempera-\\nture should be. After the cream or milk and ferment are\\nmixed, no more stirring is admissible, as any agitation of\\nthe cream afterwards retards the ripening process.\\nButter by Shallow-pan Creaming. Raise the cream in a\\ntemperature of about 60\u00c2\u00b0 F. avoid as. much as possible\\nskimming milk in with the cream; ripen at about 05^ F.\\nchurn at 60\u00c2\u00b0 to 62\u00c2\u00b0. Free the granules of butter from the\\nbuttermilk by washing in water, temperature about 55\u00c2\u00b0.\\nSalt, I oz. to I lb. of butter.\\nButter by Deep Cold Setting and Cooley System. Raise the\\ncream in ice-water; milk may be skimmed in with the\\ncream or not as desired; with the Cooley cream a very\\nconsiderable portion of milk added to the cream will pro-\\nduce no bad effects. Ripen at a temperature of 68\u00c2\u00b0 by\\nadding lactive ferment; churn at temperature of 58\u00c2\u00b0 to 65\u00c2\u00b0;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0293.jp2"}, "294": {"fulltext": "270 DAIRYING.\\nwash the granules in water, temperature 50\u00c2\u00b0 to 55\u00c2\u00b0, and\\nsalt as above.\\nButter fro7n Separata?- Cream. Cool the cream from sep-\\narator to 66\u00c2\u00b0 to 68\u00c2\u00b0, add lactive ferment, and churn at 55\u00c2\u00b0 to\\n58\u00c2\u00b0, according to the percentage of butter-fat in the cream.\\nThe cream should be cooled after ripening so that the\\ntemperature of the cream will register not over 55\u00c2\u00b0. This\\ncooling requires time and patience, but will be rewarded\\nwith solid granules. Wash in water at 50\u00c2\u00b0 to 52\u00c2\u00b0. Salt,\\nI oz. to I lb. of butter.\\nGood butter should not contain more than 16% of water\\n(and may contain as little as 8^) when properly worked.\\nIt is sufficiently worked when it presents a delicate elastic-\\nity to the touch, and when broken should show a perfect\\nuniformity of grain and color.\\nTHE ALiKALiINE TABLET TEST OF ACIDITY IN\\nMILK OR CREAM.*\\nBy Prof. E. H. Farrington, of Wisconsin Dairy School.\\nSince this test was first described by the author, a\\nnumber of changes have been made in the way of\\nusing it.\\nReliable results are now obtained with less and simpler\\napparatus than when the test was originally published.\\nAt the present time it is used for two purposes.\\nPirst. For testing the acidity of milk. To detect those\\nlots which are apparently sweet, but too nearly sour for\\npasteurizing, for retailing, or for making the best butter\\nor cheese.\\nSeco7id.\u00e2\u0080\u0094Yor testing the acidity of each lot of cream dur-\\ning its ripening, to trace the progress of its souring, and to\\nshow whether the fermentations should be hastened or\\nchecked in order to have the cream in a certain acid condi-\\ntion at a given time and ready for churning.\\nIn addition to the tablets, the only apparatus necessary\\nfor testing the acidity of either milk or cream is a common\\nwhite teacup, a 4, 6 or 8 oz. bottle, and a No. 10 brass car-\\ntridge-shell or similar measure. The testing solution is\\nFor a more detailed discussion of the alkaline tablet test, see Furring-\\nton-Woll, Testing Milk and its Products, Sixth Ed., pp. 109-130.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0294.jp2"}, "295": {"fulltext": "BUTTER. 271\\nprepared by dissolving one tablet in one ounce of water.\\nThis is the standard. Four ounces of the tablet solution are\\nmade by filling a four-ounce bottle with water and adding\\nto it four tablets. The No. lo shell is filled with the milk\\ncr cream to be tested. This measured quantity is poured\\ninto a white cup. The same measure is then filled with\\nthe tablet solution and this is poured into the cup. The\\ntwo liquids are thoroughly mixed and the color of the mix-\\nture is noted. If there is no change of color, another\\nmeasure of tablet solution is added. This is continued\\nuntil the sample which is being tested becomes of a pink\\ncolor. As soon as the pink color is obtained no more tablet\\nsolution is added. The per cent of acid in the sample\\ntested is found from the number of measures of tablet\\nsolution it is necessary to add to one measure of the\\nsample in order to produce the pink color. Each measure\\nof tablet solution represents one tenth of one per cent\\nacid.\\nA more exact testing of acidity can be made by using a\\n17.6-cc. pipette for measuring the milk or cream to be\\ntested and a loo-cc. graduated cylinder for the tablet solu-\\ntion.\\nFive tablets are dissolved in 97 cc. of water in the\\ncylinder, and this solution is gradually poured into the\\n17.6 cc. of milk or cream in a white cup. When sufficient\\ntablet solution has been added to produce the pink color in\\nthe sample tested, the operator observes on the scale of\\nthe graduated cylinder the number of cc. tablet solution\\nused. Each cc. of this tablet solution is equal to 0.0090 gr.\\nlactic acid, and when 17.6 cc. of a sample is tested, each cc.\\nof the tablet solution is equal to .01 per cent acid in the\\nsample.\\nMilk does not smell or taste sour until it contains\\nabout three-tenths of one per cent acid. It has been\\nfound, however, that milk containing over two tenths per\\ncent acid cannot be safely pasteurized, because such milk\\nsours very soon. These tablets supply a quick means of\\nselecting the sweetest of different lots of sweet milk, by\\nshowing which contain less than two tenths of one per\\ncent acid.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0295.jp2"}, "296": {"fulltext": "27^ DAlRYlKa.\\nCream is often ripened so far that the quality of the but-\\nter is injured. The usual method of the butter-maker for\\ntesting the sourness of the cream is by the sense of smell\\nand taste. A tablet test shows exactly what per cent of\\nacid each lot of cream contains, so that the butter-maker\\nis better able to manufacture a uniform grade of butter by\\nripening his cream to the same point before it is churned.\\nSweet cream contains about 0.15^ acid. Cream has reached\\nthe proper point for churning when it contains about six-\\ntenths per cent acid. As the souring of cream is largely\\ninfluenced by the temperature at which it is held, the but=\\nter-maker is able to know from an acid test of the cream\\nwhether it should be warmed or cooled in order to have it\\nready for churning at a given time and just sour enough\\nfor making butter of good flavor (see page 275^).\\nDIRECTIONS FOR THE USE OF MANNS TEST\\nFOR ASCERTAINING THE ACIDITY OF\\nCREAM.\\n1. Stir the cream thoroughly; insert small end of pipette\\nin cream and draw until nearly full; then put the finger over\\nupper end of pipette and allow cream to escape slowly (by\\nadmitting air) until mark on neck of pipette is reached.\\nTransfer to a tumbler, rinse the pipette three times with\\nlukewarm water, adding the rinsing water to the cream in\\nthe tumbler. Now add to contents of the tumbler three\\ndrops of the solution marked Indicator (phenolphtalein).\\n2. Fill the burette up to the o mark with the solution\\nmarked Neutralizer (alkali solution).\\n3. While constantly stirring the cream with the glass rod,\\nallow the liquid to flow from the burette into the tumbler\\nuntil the entire contents of the tumbler shows a pink tinge.\\nStop adding the solution from the burette the moment the\\ncolor is permanent.\\n4. Read the level of the liquid remaining in the burette.\\nThe reading shows the amount of acid present.\\nThe experience of those using the test indicates tha\\nwhere the acidity of the cream is right, to secure the best.\\nresults in yield and flavor of butter, from 38 to 42 cc. of the\\n.^eutralizer will be required for the test. It is a simple", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0296.jp2"}, "297": {"fulltext": "BUTTER.\\n273\\nmatter for each butter maker to learn by experiment the\\nexact degree of acidity and churning temperature suited to\\nthe best results, and with these as standards reduce the\\nprocess of butter-making to a certainty. By testing his\\ncream in the afternoon the butter-maker will be able to set\\nit to ripen at such a temperature that it will show the proper\\nacidity for churning next morning.\\nIn testing the milk for cheese-making the same directions\\nare to be followed, excepting that a much less acid condition\\nis required; probably 15-20 cc. will give the best results.\\nThe whole numbers are cubic centimeters; the intermediate\\ndivisions are fractions of a cubic centimeter.\\nPrecautions in Using the Test. The solution marked Neu-\\ntralizer is prepared of a certain strength. It is essentia)\\nthat this strength remain constant. Never let this solution\\nstand without a stopper. Keep in glass or stoneware.\\nPERCENTAGE COMPOSITION OF BUTTER. (Konig.)\\nAver-\\nage.\\nMini-\\nmum.\\nMaxi-\\nmum.\\nSweet\\nCream\\nButter.\\nSour\\nCream\\nButter.\\nNo. of analyses included\\nWater\\n302\\n13-59\\n84-39\\n.66\\n4-15\\n69.96\\n.19\\n\u00e2\u0080\u00a245\\n.02\\n4.78\\n1. 16\\n15.08\\n.0\\n12.93\\n.68\\n1-25\\n11\\n13.08\\nFat\\n84.26\\nCasein\\n.81\\nMilksugar\\nLactic acid\\n.66\\nAsh\\n1. 19\\n100.00\\nAVERAGE CHEMICAL COMPOSITION OF SWEET\\nCREAM- AND SOUR CREAM-BUTTER.\\n(Fleischmann.)\\nMade from Sweet\\nCream, not Salted.\\nMade from Sour\\nCream, Salted.\\nNot\\nwashed.\\nWashed.\\nNot\\nwashed.\\nWashed.\\nWater\\nPer ct.\\n15.00\\n83 47\\n.60\\n.80\\n\u00e2\u0080\u00a213\\nPer ct.\\n15.00\\n83-73\\n\u00e2\u0080\u00a255\\n.60\\n.12\\nPer ct.\\n12 00\\n84.75\\n\u00e2\u0096\u00a050\\n\u00e2\u0096\u00a055\\n2.20\\nPer ct.\\n12.50\\n84.62\\n.48\\n.^o\\n2.00\\nFat\\nCasein and albumen\\nOther organic substances\\nAsh, or ash and salt", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0297.jp2"}, "298": {"fulltext": "274\\nDAIRYING.\\nanaijYses o^^ premium butters, fat-stock\\nSHOW, CHICAGO, 1889.\u00e2\u0080\u0094 IN PER CENT. (Morkow.)\\nDescription of Samples.\\nSweepstakes Creamery, gathered cream\\nwhole milk\\nDairy\\nFrom a grade cow\\nFirst prize From a Jersey cow\\nFrom a Shorthorn cow\\nFrom an Ayrshire cow\\nFrom a Devon cow.\\nFrom a Holstein cow\\nAverage\\n11\\nu\\n18\\nH\\ni\\nq6\\n9.99\\n85.41\\n1. 01\\n94\\n12.19\\n82\\n66\\n1. 21\\n03\\n8.49\\n86\\n53\\n.86\\nQ.S-S\\n9.71\\n85\\n90\\nI. OS\\n91\\n8.99\\n88\\n08\\n\u00e2\u0080\u00a279\\n91\\n12.07\\n84\\n79\\n1-34\\n93\\n9-53\\n86\\nS3\\n.81\\nar\\n10.78\\n86\\n20\\n.72\\n92.5\\n10.56\\n\u00c2\u00ab5\\nS3\\n.88\\n92-5\\n10.23\\n85\\n74\\n.96\\nANALYSES OF FOREIGN SAMPLES OF BUTTER.\\n(In Per Cent.)\\nCountry.\\nNo. of\\nAnal-\\nyses.\\nWater,\\nFat. Curd.\\nAsh\\n(Salt).\\nA. Salted Buttej\\nDenmark\\nSweden\\nFinland\\nNetherlands..\\nFrance\\nGreat Britain.\\nGeimany\\nItaly\\nAustralia\\nCanada\\nUnited States.\\nFrance\\nGermany\\nGreat Britain.\\nAustria\\nItaly\\nSwitzerland..\\nAustralia\\n55\\n12.86\\n83.78\\n1. 21\\n139\\n14.13\\n82.57\\n.98\\n2\\n1305\\n84.11\\n1.58\\n4\\n12.97\\n84.13\\n1.39\\n235\\n13-32\\n84.48\\n1.43\\n322\\n12.09\\n84.66\\n1. 14\\n162\\n13.38\\n83.70\\n1.25\\n6\\n11.52\\n85.56\\n1.07\\n59\\nII. 16\\n85.32\\n.96\\n207\\n8.97\\n84.29\\n1.44\\n473\\n11.44\\n84.64\\n1. 03\\nB. Unsalted Butter.\\nAverage for salted butter\\nunsalted hutter.\\nS8\\n13.73\\n85.80\\n1-39\\n86\\n12.03\\n85.70\\na.i5\\n24\\n13.43\\n85.64\\n.80\\n5\\n14-15\\n84.14\\n1.54\\n53\\n13-67\\n85.08\\nI. II\\nM\\n13.76\\n84.65\\n1.55\\n2\\n10.63\\n87.71\\n1.38\\n1676\\n.95\\n84.27\\n1.26\\n242\\n13.07\\n85.24\\n1.57\\n2.15\\n2.32\\n1.26\\n1-51\\n\u00e2\u0080\u00a277\\n2. II\\n1.67\\n1.86\\n2.56\\n5-17\\n2.90\\n.13\\n\u00e2\u0080\u00a217\\n\u00e2\u0080\u00a215\\n.04\\n.28\\n2.58\\nThe standard of the scale of points in a total of 100 was Flavor, 45\\ngrain, 30; color, 15 salting, 10.\\nt Chiefly salt.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0298.jp2"}, "299": {"fulltext": "BUTTER.\\n275\\nFORMULA FOR CALCULATING THE YIELD OF\\nBUTTER.\\nIn ordinary dairy or creamery practice, where moderu\\nmethods of creaming and churning are applied, the yield\\nof butter will exceed that of fat in the milk by 12 to 15 per\\ncent, or i pound of fat in the milk will produce about 1.15\\npounds butter, i.e., yield of butter from 100 lbs. of milk\\n1. 15/, /being the per cent of fat in the milk.\\nFleisch?nann s formula;\\nYield of butter 1.16/\u00e2\u0080\u0094 .25\\nConversion Factor for Calculating Yield of Butter from the\\nAtnotnit of Butter-fat. The following resolution was passed\\nby the Association of American Agricultural Colleges and\\nExperiment Stations at the annual convention of the asso-\\nciation, July, 1895:\\nResolved, That this association recommends to the\\nseveral stations that the results of tests of dairy cows or\\nherds be expressed in terms of butter-fat, and that when\\ndesirable to express these records in terms of approximate\\nequivalent in butter such equivalent be computed by multi-\\nplying the amount of butter-fat by i\\\\. (Report of Curtiss,\\nArmsby, and Cooke.)\\nThe factor i^ is based upon the results of the Columbian\\ndairy test, in which it was found that on the average 117. 3\\nlbs. of butter were made from each 100 lbs. of butter-fat in\\nthe whole milk, and 96.67 lbs. of butter-fat of the milk was\\nrecovered in the butter.\\nAMOUNT OF BUTTER OBTAINED FROM lOO\\nKILOGRAMS (220 LBS.) OF CREAM OF DIF-\\nFERENT RICHNESS. (Martiny.)\\nPer Ct. Fat\\nYield of\\nPer Ct. Fat\\nYield of\\nPer Ct. Fat\\nYield of\\nin Cream.\\nButter.\\nin Cream.\\nButter.\\nin Cream.\\nButter.\\nlbs.\\nlbs.\\ni\\n1\\nlbs.\\n15\\n34-5\\n22\\n50.6\\n29\\n66 7\\n16\\n36.8\\n23\\n52-9\\n30\\n69.0\\n^7\\n39 I\\n24\\n\u00e2\u0096\u00a0^5-2\\n7^-3\\nj8\\n41.4\\n25\\n57-5\\n73-6\\n19\\n4^-7\\n26\\n59 8\\n75-9\\n20\\n46.0\\n27\\nh2. I\\n78.2\\n21\\n48.3\\n28\\n64.4\\n80.5", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0299.jp2"}, "300": {"fulltext": "275\u00c2\u00ab\\nDAIRYING.\\nYIELD OF BUTTER CORRESPONDING TO YIELD\\nOP BUTTER-FAT PER DAY AND PER WEEK,\\nin Pounds.\\nFat.\\nButter.\\nFat.\\nButter.\\nFat.\\nButter.\\nFat.\\nButter.\\nA. Per Day.\\n0.30\\n\u00e2\u0080\u00a235\\n.40\\n.45\\n\u00e2\u0080\u00a250\\n\u00e2\u0096\u00a055\\n.60\\n.65\\n.70\\n\u00e2\u0080\u00a275\\n.80\\n.85\\n.yo\\n0.35\\n0.95 I\\nII\\n60\\n1.87\\n2.25\\n.41\\n1. 00 1\\n17\\nb5\\n1-93\\n2.30\\n47\\n1.05 1\\n23\\n70\\n1.98\\n2.35\\n.53\\n1. 10 I\\n28\\n75\\n2.04\\n2.40\\n.58\\n1. 15 I\\n34\\n80\\n2.10\\n2-45\\n.64\\n1.20 I\\n40\\nHS\\n2.10\\n2.50\\n.70\\n1,25 1\\n46\\nQO\\n2.22\\n2.55\\n.76\\n1.30 1\\n52\\n95\\n2.28\\n2.60\\n.82\\n1-35 I\\n5\u00c2\u00bb\\n00\\n2-.?3\\n2.65\\n.88\\n1.40 I\\n63\\n05\\n2^39\\n2 70\\n\u00e2\u0080\u00a293\\n1.45 I\\nbg\\n2\\n10\\n2-45\\n2-75\\n\u00e2\u0080\u00a299\\n1.50 I\\n75\\n2\\n5\\n2-51\\n2.80\\n1.05\\n1^55 I\\n81\\n2\\n20\\n2.57\\n2.85\\nB. Per Week.\\n2.63\\n2.68\\n2.74\\n2.80\\n2.86\\n2.92\\n2.98\\n3-03\\n3^09\\n3-15\\n3.21\\n3^27\\n3-33\\n5.00\\n5-83\\n7-50\\n8.75\\n10.00\\n11.67\\n12.50\\n14.58\\n5.10\\n5-95\\n7.60\\n8.87\\n10.10\\n11.78\\n12.60\\n14.70\\n5.20\\n6.07\\n7.70\\n8.98\\n10.20\\n11.90\\n12.70\\n14.82\\n5-30\\n6.18\\n7.80\\n9.10\\n10.30\\n12.02\\n12.80\\n14^93\\n540\\n6.30\\n7.90\\n9.22\\n10 40\\n12.13\\n12.90\\n15-05\\n5-50\\n6.42\\n8.00\\n9-33\\n10.50\\n12.25\\n13.0 J\\n15-17\\n5.60\\n6.53\\n8.10\\n9^45\\n10.60\\n12.37\\n13. 10\\n1528\\n5 \u00e2\u0080\u00a270\\n6.65\\n8.20\\n9-57\\n10.70\\n12.48\\n13.20\\n15 40\\n5.80\\n6.77\\n8.30\\n9.68\\n10.80\\n12.60\\n13^30\\n1552\\n5^90\\n6.88\\n8.40\\n9.80\\n10.90\\n12.72\\n13.40\\n15-63\\n6.00\\n7.00\\n8.50\\n9.92\\nTI.OO\\n12.83\\n13-50\\n1575\\n6.10\\n7.12\\n8.60\\n10.03\\nIT. 10\\n12.95\\n13.60\\n15.87\\n6.20\\n723\\n8.70\\n10.15\\n11.20\\n13.07\\n13 70\\n15.98\\n6.30\\n7-35\\n8.80\\n10.27\\n11.30\\ni3^^8\\n13-80\\n16.10\\n6.40\\n7 47\\n8.90\\n10.38\\n11.40\\n1330\\n13.90\\n16.22\\n6.50\\n7-58\\n9.00\\n10.50\\n11.50\\n13.42\\n14.00\\n16.33\\n6.60\\n7.70\\n9.10\\n10.62\\n11.60\\n13-53\\n14.10\\n16.45\\n6.70\\n7.82\\n9.20\\n10.73\\n11.70\\n13 65\\n14.20\\n16.57\\n6.80\\n7-93\\n9-30\\n10.85\\n11.80\\n3-77\\n14.30\\n16.68\\n6.90\\n8.05\\n9.40\\n10.97\\n11.90\\n13.88\\n14.40\\n16.80\\n7.00\\n8.17\\n9-50\\n11.08\\n12.00\\n14.00\\n1450\\n16.92\\n7.10\\n8.28\\n9.60\\n11.20\\nII 10\\n14.12\\n14.60\\n17-03\\n7.20\\n8.40\\n9.70\\n\u00e2\u0080\u00a232\\n12.20\\n14-23\\n14.70\\n17-15\\n7^30\\n8.52\\n9.80\\n\u00e2\u0080\u00a243\\n12.30\\n14.35\\n14.80\\n17.27\\n17-38\\n7.40\\n8.63\\n9.90\\n\u00e2\u0080\u00a255\\n12.40\\n14.47\\n14.90\\nFat.\\nButter.\\nFat.\\nButter.\\n.01\\n.01\\n.06\\n.07\\n.02\\n.02\\n-07\\n.08\\n\u00e2\u0080\u00a203\\n.04\\n.08\\n.09\\n.04\\n.05\\n.oq\\n.11\\n.05\\n.06\\n.10\\n.12", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0300.jp2"}, "301": {"fulltext": "BUTTE li.\\n2756\\nVALUE OF\\nFOR SP. GR. OF MILK FROM\\n1.019 TO 1.0399.\\n(See p. 233.)\\nis-s- 1\\n0.0000\\nO.OOOI\\n0002\\n0.0003\\n0.0004\\n0005\\n0.0006\\n0.0007\\n0.0008\\n0009\\n1.019\\n1.864\\n1.874\\n1.884\\n1.894\\n1-903\\n1-913\\n1.922\\n1.932\\n1.941\\n1-951\\n1.020\\nl.qbi\\n1.970\\n1.Q80\\n1.990\\n1.999\\n2.009\\n2.018\\n2.028\\n2.038\\n2.047\\n1. 021\\n2.057\\n2.066\\n2.076\\n2.086\\n2.095\\n2.105\\n2. 114\\n2.124\\n2.133\\n2.143\\n1.022\\n2.153\\n2.162\\n2.172\\n2.181\\n2.191\\n2.200\\n2.210\\n2.220\\n2.229\\n2.239\\nT.023\\n2.249\\n2.258\\n2.267\\n2.277\\n2.286\\n2.296\\n2.306\\n2-315\\n2.325\\n2.334\\n1.024\\n3.344\\n2-353\\n2.363\\n2.372\\n2.382\\n2.391\\n2.401\\n2.410\\n2.420\\n2.430\\n1.025\\n2-439\\n2.449\\n2.453\\n2.468\\n2.477\\n2.487\\n2.496\\n2.i;o6\\n2.515\\n2-525\\n1.026\\n2-534\\n2 544\\n2-553\\n2.563\\n2.573\\n2.582\\n2-591\\n2.601\\n2.610\\n2.620\\n1.027\\n2.629\\n2.638\\n2.648\\n2.657\\n2.667\\n2.676\\n2.686\\n2.695\\n2.705\\n2.714\\n1.028\\n2.724\\n2.733\\n2.743\\n2.752\\n2. 702\\n2.771\\n2.781\\n2.790\\n2.799\\n2.809\\n1.029\\n2.818\\n2.828\\n2.837\\n2.847\\n2.856\\n2.865\\n2.875\\n2.884\\n2.893\\n2.903\\n1.030\\n2.913\\n2.922\\n2.93T\\n2.941\\n2-951\\n2.960\\n2.969\\n2-979\\n2.988\\n2.997\\n1. 031\\n3.007\\n3.016\\n3.026\\n3 .035\\n3-044\\n3-054\\n3-063\\n3.072\\n3.082\\n3.091\\n1.032\\n3.101\\n3.110\\n3.120\\n3.129\\n3.1.38\\n3.148\\n3.157\\n3-166\\n3-176\\n3-185\\n1.033\\n3- 195\\n3.204\\n3-2.3\\n3.223\\n3-232\\n3-241\\n3.251\\n3.260\\n3.269\\n3-279\\n1.034\\n3.288\\n3.298\\n3-307\\n3.316\\n3.326\\n3.335\\n3.344\\n3.354\\n3-363\\n3-37^\\nI -035\\n3.. 3^2\\n3.391\\n3 400\\n3-410\\n3.419\\n3.428\\n3.438\\n3-447\\n3-456\\n3.466\\n1.036\\n3-475\\n3.484\\n3.494\\n3.503\\n3.512\\n3.521\\n3.531\\n3-540\\n3.549\\n3-559\\n1-037\\n3.568\\n3.577\\n3.587\\n3-596\\n3.605\\n3.614\\n3.624\\n3 633\\n3.642\\n3 652\\n1.03S\\n3.661\\n3.670\\n3-679\\n3.b8q\\n3.698\\n3-707\\n3-717\\n3.726\\n3-735\\n3-744\\n1.039\\n3.754\\n3-763\\n3-772\\n3-781\\n3.791\\n3.800\\n3-809\\n3-818\\n3.828\\n3.837\\nRELATION OF FAT CONTENT TO ACIDITY OF\\nSKI3I.3IILK, MILK, AND CREAM. (A. Vind.)\\n(See p. 272.)\\nSk\\nm-\\nWho\\nmilk.\\nMilk.\\nFat contents\\nper ct.\\n5 per ct.\\n25 per\\nCt.\\n3operct.\\n35perct.\\n40 perct.\\ncc.\\ncc.\\ncc.\\nCC.\\ncc.\\ncc.\\nEqual acidity tesi\\n10\\n.18\\n9.5\\n\u00e2\u0080\u00a217\\n7-5\\n14\\n7\\n.13\\n6-5\\n.12\\n6\\n.11\\n45\\n.81\\n43\\n77\\n34\\n61\\n31.5\\n\u00e2\u0080\u00a257\\n29\\n52\\n27\\n.49\\n48\\n.86\\n45.5\\n82\\n36\\n65\\n33.5\\n.60\\n31\\n56\\n29\\n\u00e2\u0080\u00a2Sa\\n50\\n.qo\\n48\\n86\\n37-5\\n67\\n35\\n-63\\n.32.5\\n58\\n30\\n\u00e2\u0080\u00a2S4\\n52\\n.94\\n49.5\\n89\\n39\\n70\\n36.5\\n.66\\n34\\n61\\n31\\n-.S6\\n54\\n-97\\n51\\n92\\n40.5\\n73\\n38\\n.68\\n35\\n63\\n32.5\\n..S8\\n55\\n-99\\n52\\n94\\n41\\n74\\n38.5\\n.69\\n36\\n65\\n33\\n.59\\nt\\n57\\n1.03\\n54\\n97\\n43\\n77\\n40\\n.72\\n-M\\n67\\n34\\n.61\\n59\\n1.06\\n56\\nI\\n01\\n44\\n79\\n41 -S\\n.75\\n38. s\\n69\\n3S.5\\n.64\\n60\\n1.08\\n57\\n1.03\\n45\\n81\\n42\\n.76\\n39\\n.70\\n36\\n.65", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0301.jp2"}, "302": {"fulltext": "9M\\nDAIRTINO.\\nYIELD OF BUTTER FROM MILK OF DIFFERENT\\nRICHNESS. (KiRCHNER.)\\nloo lbs. of milk will yield the number of pounds of butter given in the\\ntab e. (Percentage creaming, i6 per ct.; fat in butter, 83 per ct.)\\nPer cent, of\\nFat in Milk.\\nPer cent, of Fat in Skim-milk.\\n.20\\n\u00e2\u0080\u00a230\\n.40\\n.50\\n2-5\\n2.697\\n2.600\\n2-503\\n2.406\\n3.6\\n2.812\\n2.716\\n2.618\\n2.522\\n2.7\\n2.928\\n2.832\\n2.734\\n2.638\\n2.8\\n3-044\\n2.948\\n2.850\\n2-754\\n2.9\\n3.160\\n3.063\\n2.966\\n2.869\\n30\\n3.276\\n3.178\\n3.081\\n2.984\\n3.1\\n3-392\\n.3-293\\n3-297\\n3.100\\n3.3\\n3.508\\n3-409\\n3-313\\n3.216\\n3.3\\n3.624\\n3-525\\n3-429\\n3-3.32\\n3-4\\n3-739\\n3-641\\n3-544\\n3-447\\n3-5\\n3-854\\n3-757\\n3-659\\n3.562\\n3.6\\n3-969\\n3-873\\n3-774\\n3-677\\n3-7\\n4.084\\n3-989\\n5-890\\n3-793\\n3.8\\n4.200\\n4.105\\n4.006\\n3-909\\n3-9\\n4.316\\n4.220\\n4.122\\n4-025\\n4.0\\n4-432\\n4-335\\n4-238\\n4. 141\\n4-1\\n4-547\\n4-450\\n4-352\\n4-257\\n4.2\\n4.663\\n4-565\\n4.468\\n4-373\\n4.3\\n4-779\\n4.681\\n4-584\\n4-489\\n4-4\\n4-895\\n4-797\\n4.700\\n4.604\\n4-5\\n5-011\\n4-913\\n4.816\\n4-719\\n4.6\\n5-127\\n5.028\\n4-932\\n4-834\\n4-7\\n5-243\\n5-M4\\n5.048\\n4-949\\n4.8\\n5-359\\n5.260\\n5-164\\n5.065\\n4-9\\n5-474\\n5-376\\n5.280\\n5.i8i\\nS-o\\n5 589\\n5-492\\n5-395\\n5-297", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0302.jp2"}, "303": {"fulltext": "BUTTER.\\n.2:\\nl OUNDS OF MILK REQUIRED TO MAKE ONE\\nPOUND OF BUTTER.\\nPer Cent\\nFat in Milk.\\n2.8..\\n3.0...\\n3.2...\\n3.4...\\n3.6...\\n3.8...\\n4.0...\\n4.2...\\n4.4...\\n4.6...\\n4.8...\\nLbs. of Milk per\\nI lb. of Butler.\\n31. 1\\n29.0\\n27.2\\n25.5\\n24.2\\n22.9\\n21.7\\n20. 7\\n19.8\\n18.9\\n18.I\\nPer Cent\\nFat\\nin Milk.\\n5.0...\\n5.2...\\n5.4...\\n5.6.\\n5.8...\\n6.0.\\n6.2...\\n6.4...\\n6.6...\\n6.8...\\n7.0...\\nLbs. of Milk pel\\nI lb. of Butter.\\n17.4\\n16.7\\n16.I\\n15.5\\n15.0\\n14.5\\n14.0\\n13-6\\n13-2\\n12.8\\n12.4\\nLbs. of Milk per\\nX lb. of Butter.\\n10\\nII.\\n12.\\n13.\\n14.\\n16.\\n17.\\n18.\\n19.\\n20.\\n21.\\n22.\\n23\\n24.\\n25\\nPer Cent\\nFat in Milk.\\n8.70\\n7.90\\n7-25\\n6.69\\n6.21\\n5.80\\n5-44\\n5.12\\n4.83\\n4.58\\n4.35\\n4.14\\n3-95\\n3.78\\n3.62\\n3-47\\nLbs. of Milk per\\nI lb. of Butter.\\n26\\n27.\\n28.\\n29.\\n30.\\n31.\\n32.\\n33-\\n34-\\n35\\n36.\\n37.\\n38.\\n39-\\n40.\\nPer Cent\\nFat in Milk.\\n3-34\\n3.22\\n3.II\\n3.00\\n2.90\\n2.81\\n2.72\\n2.64\\n2.56\\n2.48\\n2.42\\n2.35\\n2.29\\n2.23\\n2.17\\nThe two preceding tables are based on ordinary creamery\\nexperience, i pound of fat in the milk producing 1.15\\npounds of butter.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0303.jp2"}, "304": {"fulltext": "378\\nDAIRYING.\\nNUMBER OF POUNDS OF MILK REQUIRED FOR\\nMAKING ONE POUND OF BUTTER. (Kirchner.)\\nLbs. Butter per\\nloo lbs. of Milk.\\nLbs. Milk per i\\nLbs. Butter per\\n100 lbs. of Milk.\\nLbs. Milk per i\\nlb. of Butter.\\nlb. of Butter.\\n2.4\\n41.67\\n3-8\\n26.32\\n2.5\\n40.00\\n3.9\\n25.64\\n2.6\\n38.46\\n4.0\\n25.00\\n2.7\\n37.04\\n4.1\\n24-39\\n2.8\\n35-71\\n4.2\\n23.81\\n2.9\\n34.48\\n4.3\\n23.26\\n30\\n33-33\\n4.4\\n22.73\\n3-1\\n32.26\\n4-5\\n22.22\\n3-2\\n31-25\\n4.6\\n21.74\\n3.3\\n30.30\\nl\\n21.28\\n3-4\\n29.41\\n4.8\\n20.83\\n3-5\\n28.57\\n4.9\\n20.41\\n3-6\\n27.68\\n5.0\\n20.00\\n3-7\\n27.03\\n5-5\\n18.18\\nDISTRIBUTION OF MILK INGREDIENTS IN\\nBUTTER MAKING. (Cooke.)\\nd\\nProportion\\nO\\nc\\nrt\\nof the Total\\n50\\nV^\\nMilk Fat\\n.Q\\n\u00e2\u0080\u00a2-CA\\n.C\\nfound in the\\nH\\nfc\\nU\\nProduct.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\nlbs.\\n1000 lbs. of whole milk\\n130.0\\n40.0\\n26.0\\n70\\n4Q-S\\n7-S\\n800 lbs. of skim-milk.\\n78.0\\n2-4\\n22.0\\n6.0\\n41.2\\n6.4\\n6\\n200 lbs. of cre^Tin.\\n52.0\\n^7-6\\n4.0\\nI .0\\n8.S\\nI.I\\n94\\n187 lbs. of buttermilk\\n14.91\\n.8\\n3-77\\n.94\\n8.3\\nI.I\\n2\\n43.3 lbs. of butter\\n37-09\\n36.8\\n\u00e2\u0080\u00a223\\n.06\\n92\\nSCORE FOR JUDGING BUTTER.\\nWorld s Fair, Chicago,\\n1893.\\nFlavor 45\\nGrain 25\\nColor 15\\nSalting 10\\nPacking 5\\n100", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0304.jp2"}, "305": {"fulltext": "BUTTER.\\n279\\nThis score has been adopted in judging butter exhibits\\nat various State fairs and dairymen s conventions during\\nlate years; in some cases the score has been changed to\\n50 for flavor and 5 for salting, otherwise as above, or to\\nflavor 40, grain 30, with other points as above.\\nMinimum number of points entitling exhibitors to a\\npremium:\\nWisconsin Dairymen s Association, 93, 95, and 94 points,\\nfor dairy, separator creamery, and gathered-cream butter,\\nrespectively.\\nNew York State Fair, 75 points.\\nengijIsh scaijE of points for judging\\nBUTTER. (MCCONNELL.)\\nPerfection, 100.\\n25 Flavor nutty, aromatic, sweet.\\n20 Moisture as free from beads of water as possible.\\n10 Solidity firm, not melting easily, nor softening.\\n25 Texture closeness of grain, distinct fracture not\\ngreasy.\\n10 Color natural, even.\\n10 Make remaining points, cleanliness, salting, nicely\\nput up, etc.\\nSCORE IN JUDGING PROFICIENCY OF BUTTER-\\nMAKERS.\\n(Adopted by British Dairy Farmers Association.)\\nButter-makin g.\\nPreparation of cream 4\\nutensils 6\\nVentilation of churn 4\\nJudgment and skill in churning.. 15\\nWashing butter in churn 10\\nUse of strainer 4\\nthermometer 7\\nbutter-worker 7\\nSalting 5\\nMaking up 15\\nFlavor and color 7\\nTexture and freedom from moist-\\nure 7\\nCleaning utensils 4\\nRapidity and cleanliness of work-\\ning 5", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0305.jp2"}, "306": {"fulltext": "280\\nDAIEYING.\\nANALYSES OF AMERICAN DAIRY SALTS.\\n(In Per Cent.*)\\nName of Brand.\\nAcme\\nAnchor\\nAshton\\nBradley\\nCanfield Wheeler\\nDiamond Crystal..\\nEmpire\\nGenesee\\nHiggins\\nLe Roy\\nLone Star\\nVacuum Pan\\nWarsaw\\nWorcester\\nColeman\\nRice\\nWindsor\\nTJ\\nU\\na -u\\nH\\no\\ns\\nu\\nB\\n1\\na\\n3\\n5\\nB\\n3\\nu\\nB\\n3\\n(LI\\nC\\nV\\n3\\n\u00c2\u00a71\\n13\\n73\\nbo\\ns\\n^0\\n^0\\nC/J\\nu\\nu\\nS\\nu\\n98.39\\n1.22\\n.12\\n.07\\n\u00e2\u0080\u00a203\\n17\\n\u00e2\u0080\u00a2944\\n24\\n97\\n79\\n1.48\\n.28\\n.08\\n.06\\n31\\n1. 125\\n31\\n9\u00c2\u00bb\\n01\\n1.42\\n.20\\n.16\\n.03\\n18\\n\u00e2\u0080\u00a2703\\n39\\nQ\u00c2\u00ab\\n27\\n.90\\n.40\\n.07\\n.02\\n34\\n.876\\n63\\nq8\\n18\\nI. 21\\n.22\\n.12\\n.04\\n23\\n1.062\\n26\\n99\\n18\\n\u00e2\u0080\u00a254\\n.19\\n.05\\n\u00e2\u0080\u00a203\\n01\\n.880\\n33\\n98\\nS8\\n.66\\n\u00e2\u0080\u00a254\\n.10\\n.02\\nID\\n\u00e2\u0080\u00a2933\\n32\\n98\\n27\\nI. II\\n.24\\n.07\\n.04\\n16\\n\u00e2\u0080\u00a2875t\\n3i+\\n98\\n19\\n1.44\\n.14\\n.10\\n.02\\nII\\n.907\\n28\\n98\\nIS\\nI-3I\\n\u00e2\u0080\u00a239\\n.08\\n.01\\n06\\n1.094$\\n25$\\n98\\n24\\n1.46\\n.06\\n.08\\n.06\\n10\\n1.072\\n28\\n98\\nGO\\n115\\n.^b\\nI.-;\\n\u00e2\u0080\u00a203\\n31\\n1.075\\n30\\n98\\n43\\n.9^\\n.40\\n.06\\n\u00e2\u0080\u00a203\\n12\\n.962\\n39\\n98\\nS7\\n.92\\n\u00e2\u0080\u00a225\\n.07\\n.02\\n17\\n1. 149\\n29\\n98\\n21\\n1.48\\n.10\\n.04\\n.08\\n09\\n.865\\n28\\n97\\n57\\n1. 8s\\n.12\\n.09\\n.07\\n30\\n.828\\n3\u00c2\u00b0\\n98\\n43\\n.90\\n\u00e2\u0080\u00a251\\n.04\\n.03\\nII\\ni.i07\u00c2\u00a7\\n26\u00c2\u00a7\\nSee IFoH, A Study of Dairy Salt, Bulletin No. 74, Wis. Exp. Sta.\\nt Butter-salt; cheese-salt, appar. sp. gr. .671; rate of solubility 34 sec.\\nt Butter-salt; cheese-salt, appar. sp. gr. .944; rate of solubility 37 sec.\\nButter-salt; cheese-salt, appar. sp. gr. .891; rate of solubility 32 sec.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0306.jp2"}, "307": {"fulltext": "CHEESE. 281\\nV. CHEESE.\\nHOW AMERICAN CHEESE IS MADE.\\nBy Prof. John W. Decker, of Ohio Dairy School, Author of\\nCheddar Cheese Making:.\\nA. Factory oi Chcddav Chopse.\\nAs soon as the milk is received at the factory it is heated\\nto 86 F. and a rennet test made.*\\nIf the milk is not ripe enough it is held till the proper\\nacidity is reached. If the milk is very sweet a starter of\\nsour milk is added to hasten it. The milk should be set at\\nsuch a ripeness that there will be one eighth of an inch\\nof acid (fine strings) on the hot-iron in two hours and a half\\nfrom the time rennet is added.\\nIf the cheese is to be colored the color is added just be-\\nfore setting the milk. When it is thoroughly stirred in,\\nwe can add the rennet. The amount of rennet to be used\\ndepends on the kind of cheese desired. If a soft fast-cur-\\ning cheese is wanted, enough rennet is used to coagulate\\nthe milk in fifteen to twenty minutes if a slow-curing\\ncheese, enough to coagulate in thirty to forty-five minutes.\\nIt is stirred in thoroughly in four or five minutes and then\\nthe dipper is run lightly over the top, to keep the cream\\ndown till the milk begins to thicken, when a cloth cover is\\nspread over the vat and the coagulation allowed to continue\\ntill the curd will break clean over the fingers.\\nThe Monrad rennet test is recommended. It consists of a i6o cc, tin\\ncylinder for measuring- the milk, a 5 cc. pipette, a 50 cc. graduated flask,\\nand a half-pint tin basin. The rennet is measured with the 5 cc. pipette\\nand delivered into the 50 cc. flask, the rennet adhering to the pipette being\\nrinsed into the flask with a little water. The flask is then filled with water\\nto the 50 cc. mark, and the solution mixed by shaking. The milk, the\\ntemperature of which should be 86\u00c2\u00b0 F., is measured in the tin cylinder,\\nemptied into the half-pint basin, and 5 cc. of the dilute extract is measused\\ninto the 160 cc. of milk, and the number of seconds required to curdle it\\nnoted. If a few specks of charcoal are scattered on the milk and the milk\\nstarted into motion around the dish with a thermometer, the instant of\\ncurdling can be noted by the stopping of the specks. They will stop so\\nsuddenly as to seem to start back in the opposite direction. The Marshall\\nrennet test is a very convenient device for ascertaining the exact moment\\nof coagulation.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0307.jp2"}, "308": {"fulltext": "282 DAIRYING.\\nThe curd is then cut, using the horizontal knife first and\\ncutting lengthwise of the vat. The cutting is finished from\\nthis point with the perpendicular knife, the curd being\\nthus cut into cubes one half inch in diameter.\\nWithout waiting for the curd to settle, we begin stirring\\nvery carefully with a wire basket, and rub the curd off from\\nthe sides of the vat with the hand. As soon as this is done\\nwe turn on the heat carefully and raise the temperature\\nslowly to g8\u00c2\u00b0 F. when the curd is firm enough a wooden\\nrake is used to stir it. The temperature is raised at the\\nrate of one degree in four or five minutes.\\nAs soon as the temperature of 98\u00c2\u00b0 F. is reached we begin\\ntrying the curd on the hot-iron for acid. We must have the\\ncurd firm enough when the whey is drawn, so that a double\\nhandful pressed together will fall apart readily. This is\\nthe test for a proper cooking. When fine threads one\\neighth of an inch in length show on the hot iron the whey\\nis ready to draw. This should be two and a half hours\\nfrom the time the milk was set. The whey is drawn off by\\nmeans of a whey gate and a whey strainer, and the curd\\ndipped into a curd-sink or on racks placed in the vat.\\nThere should be racks in the curd-sink over which a linen\\nstrainer-cloth is thrown. The curd is dipped onto this\\ncloth and the whey drains through. The curd should be\\nstirred, to facilitate the escape of the whey, and is then left\\nto mat together. In fifteen or twenty minutes it can be cut\\ninto blocks eight or ten inches square, and turned over.\\nAfter turning several times these blocks can be piled two\\nor three deep. The acid will continue to develop in the\\ncurd when it will string about an inch it will have as-\\nsumed a stringy or meaty texture, so that it will tear like\\nthe meat on a chicken s breast.\\nIt is then run through the curd-mill and cut up into small\\npieces. These pieces are stirred up every little while to air.\\nIn the course of another hour and a half there will be two\\ninches of acid on the curd it will smell like toasted cheese\\nwhen pressed against the hot-iron, and when a handful is\\nsqueezed, half fat and half whey will run out between the\\nfingers. It is then ready to salt. It is cooled to 80\u00c2\u00b0 F. be-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0308.jp2"}, "309": {"fulltext": "CHEESE. 283\\nfore salting. If a fast-curing cheese is wanted we use two\\npounds per hundred pounds of curd; two and a half pounds\\nare used for a medium cheese, and three pounds for a slow-\\ncuring cheese. The curd should be spread out at an even\\nthickness and the salt applied evenly. It should then be\\nthoroughly stirred several times.\\nAs soon as the harsh feeling has left the curd it is ready\\nto go to press. The screw should be turned slowly, but\\nfast enough so that a stream of brine is kept flowing. The\\nfull pressure should not be applied for ten minutes. In an\\nhour the bandages can be turned down, and full pressure\\nis then applied. The continuous-pressure gang-press made\\nby D. H. Burrell and Co., is the most satisfactory, as the\\ncheese will not loosen during the night. The next day the\\ncheese are placed on the shelves and the rinds greased.\\nThey should be turned and rubbed every day. The tem-\\nperature of the curing-room should be 60\u00c2\u00b0 to 65\u00c2\u00b0 F., and\\nmoisture should be supplied in dry weather. The cheese\\nare boxed and shipped in about a month.\\nB. Cheese Made on the Farm.\\nFor a farm dairy it will be much easier to make up\\nsweet-curd cheese than sour-curd cheese, described in the\\npreceding. For this purpose it is necessary to have a curd-\\nknife, a cheese-vat, and a cheese-press; the method of pro-\\ncedure is as follows\\nThe milk, which must be clean and sweet, is heated to\\n90\u00c2\u00b0 F., and if any artificial color is required it is added at\\nthis time. Set the milk with enough rennet extract to co-\\nagulate in 20 to 30 minutes. About four ounces of Hansen s\\nrennet extract per 1000 lbs. of milk will prove a sufficient\\namount.\\nAs soon as the curd will break over the finger cut it\\nfairly fine then raise the temperature one degree in 3\\nminutes until 108\u00c2\u00b0 F. is reached, at the same time stirring\\ncarefully to keep the curd particles apart. Hold at 108\u00c2\u00b0 F.\\ntill the curd is firm, that is, till the pieces do not feel mushy.\\nThen draw the whey and stir till the whey is well drained\\nout. Salt at the rate of 2| lbs. of salt to 100 lbs. of curd,\\nand when the salt is well worked in, put it to press. The\\ncheese should be cured in a room (preferably a cellar;", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0309.jp2"}, "310": {"fulltext": "284 DAIRYIN^G.\\nwhere the temperature can be kept at 60\u00c2\u00b0 F., otherwise it\\nwill spoil. The cheese should be cured for two to three\\nmonths before it is sold.\\nCAUSES OF TAINTED MILK.\\nThe causes of tainted milk have been classified as fol-\\nlows, by the Swiss scientist, Dr. Gerber:\\n1. Poor, decayed fodders, or irrational methods of feeding.\\n2. Poor, dirty water, used for drinking-water or for the\\nwashing of utensils.\\n3. Foul air in cow-stable, or the cows lying in their own\\ndung.\\n4. Lack of cleanliness in milking; manure particles on\\nudder.\\n5. Keeping the milk long in too warm, poorly ventilated\\nand dirty places.\\n6. Neglecting to cool the milk rapidly, directly after\\nmilking.\\n7. Lack of cleanliness in the care of the milk, from which\\ncause the greater number of milk taints arise.\\n8. Poor transportation facilities.\\n9. Sick cows, udder diseases, etc.\\n10. Cows being in heat.\\n11. Mixing fresh and old milk in the same can.\\n12. Rusty tin pails and tin cans (Boggild).\\nDETECTING BAD MILK: DIRECTIONS FOR OP-\\nE RATING THE WISCONSIN CURD-TEST.\\nCheese-makers are often troubled with so-called Jioaiing,\\npinholed, ox gassy curds which produce cheese defective in\\nflavor and texture. The cause of this poor quality of cheese\\noften seems beyond the power of the operator to determine.\\nWhile he has heretofore usually laid it to bad milk, it\\nwas often impossible for him to locate the trouble. By\\nmeans of the curd-test the operator is usually able to tell\\nwhich patron or patrons are furnishing the bad milk; and\\noften in the patron s herd it will be shown to be due to a\\nsingle cow. This test as here described originated at the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0310.jp2"}, "311": {"fulltext": "CHEESE. 285\\nWisconsin Dairy School in 1895. Apparatus for making\\nthe test is now furnished by dairy supply-houses, although\\na home-made test can be improvised by using pint fruit-\\njars and a wash-tub or some small tank, in which the jars\\nof milk can be heated in warm water.\\nDetails of the Test. i. A pint glass jar which has\\nbeen thoroughly cleaned, and sterilized with live steam, is\\nfilled about two thirds full with the milk to be tested.\\n2. It is not necessary to take an exact quantity of milk,\\nbut each jar should be plainly labeled.\\n3. The numbered jars of milk are placed in a tank or tub\\nof water which is heated until the milk in the jars has a\\ntemperature of 98\u00c2\u00b0 F.\\n4. The thermometer used should first be rinsed in boiling\\nwater before being placed in another sample, to avoid con-\\ntamination of good milk with bad milk.\\n5. When the milk has reached a temperature of 98\u00c2\u00b0 F.,\\nadd 10 drops of rennet extract to each jar of milk, and mix\\nby giving the jar a rotary motion,\\n6. The rennet soon curdles the milk, and the curd is al-\\nlowed to stand for about twenty minutes until it is firm.\\n7. The curd should then be cut into small pieces with a\\ncase-knife, and after settling the whey is poured off.\\nThe best tests are made when the separation of whey is\\nmost complete. By allowing the samples to stand for a\\nshort time, more whey can be poured off, and the curd\\nthereby rendered firmer.\\n8. The jars containing the curd are then again placed in\\nthe tub and the temperature of the water around the jars is\\nmaintained at or near 98\u00c2\u00b0 F. by adding hot water from time\\nto time. The tub or vat is covered, the curds are allowed\\nto ferment in the sample jars for six to twelve hours and\\nare then examined.\\n9. The impurities in any particular sample will cause\\ngases to be developed in the curd, so that when it is cut\\nwith a knife pin-holes or gas-holes can be easily detected.\\nMilks having a putrefactive or stinking odor should be\\nclassed as bad, even though the curd has a good texture\\nand is free from pin-holes.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0311.jp2"}, "312": {"fulltext": "286 DAIRYING.\\nThe curds in this test are made under conditions most\\nfavorable for developing in them any defects which may be\\ncaused by the presence of undesirable bacteria that are\\nbrought to the milk by dust, dirt, and other impurities.\\nThe odor of a curd should be noticed as soon as the cover\\nis taken from a jar. This is often sufficient to convince a\\npatron that the milk is tainted, and may suggest to him the\\nparticular cause of the odor by its resemblance to some fa-\\nmiliar smell that he recognizes and can remove.\\nA solid firm curd shows that the milk is pure and clean\\nand has been properly handled. The rather firm curds\\nwhich show fine pin-holes when cut with a knife are indi-\\ncations of some of the worst impurities in milk, while the\\nspongy curds show the presence of bacteria which in some\\ncases have developed sufficient gas to float the curd. Per-\\nsons familiar with milk soon learn to use the evidence\\nobtained by this test to distinguish between good and bad\\nmilk, and to convince the milk-producers of the value of the\\ntest. (Dairy Bull., Wis. Exp. Station.)\\nTHE FERMENTATION TEST.\\nThe Gerber fermentation test (modified by Monrad) fur-\\nnishes a convenient method for discovering tainted milk on\\nthe farm or at the factory. The test consists of a tin tank\\nwhich can be heated by means ol a small lamp, and into\\nwhich a rack fits holding a certain number of cylindrical\\nglass tubes these are all numbered and provided with a\\nmark and a tin cover. In making the test the tubes are\\nfilled to the mark with milk, the number of each tube being\\nrecorded in a notebook opposite the name of the particular\\npatron whose milk was placed therein. The tubes in the\\nrack are put in the tank, which is two thirds full of water\\nthe temperature of the water is kept at 104-106\u00c2\u00b0 F. for six\\nhours, when the rack is taken out, the tubes gently shaken,\\nand the appearance of the milk, its odor, taste, etc., carefully\\nnoted in each case. The tubes are then again heated in the\\ntank at the same temperature as before for another six\\nhours, when observations are once more taken of the ap-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0312.jp2"}, "313": {"fulltext": "CHEESE. 287\\npearance of the milk in each tube. The tainted milk may\\nthen easily be discovered on account of the abnormal coagu-\\nlation of the sample.\\nGerber concluded from over 1500 tests made by this\\nmethod\\n1. That good and properly handled milk should not co-\\nagulate in less than 12 hours, nor show anything abnormal\\nwhen coagulated.\\n2. If it does; it shows the milk to be abnormal, either on\\naccount of its chemical composition or because it is impreg-\\nnated with too much ferment (rather, abnormal ferments,\\ncausing an undesirable fermentation).\\n3. Milk from sick cows, cows that are strongly in heat,\\nor cows with diseased udders will always coagulate in less\\nthan 12 hours.\\n4. Only about 20 per cent of the tests coagulated within\\n12 hours.\\nMonrad proposes the following rules for the adoption of\\nthis test by cheese factories\\n1. A proper journal is kept of all the tests.\\n2. The patrons whose milk is tainted have to pay the\\ncost of making the test.\\n3. The patrons whose milk is tainted will be kept track\\nof, and in case there is any loss caused thereby they will\\nhave to stand it.\\n4. Patrons having tainted milk shall be notified at once,\\nand another test made three days later. If then the milk\\nis still bad, a test of each cow s milk is made on the farm\\nand otherwise the reason sought to be discovered, and until\\nthen the milk will be refused.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0313.jp2"}, "314": {"fulltext": "388 DAIRYING.\\nDETERMINATION OP HUMIDITY IN CHEESE-\\nCURING R003IS.\\nThe proper degree of humidity in the cheese-curing\\nroom will vary with different kinds of cheese and at differ-\\nent stages of the curing process. Green cheese should be\\nplaced in a somewhat drier curing-room than older the\\nlatter kinds, according to Fleischmann, require a relative\\nhumidity of go -gs against 85\u00c2\u00b0-90\u00c2\u00b0 for green cheese.\\nKirchner states that the humidity of curing-rooms should\\nnot, in general, go below 80\u00c2\u00b0 or above 95\u00c2\u00b0. Temperatures\\nfrom 5o\u00c2\u00b0-7o\u00c2\u00b0 F. are preferable in the curing-room.\\nThe following temperatures and percentages of humidity\\nare recommended by Martiny:\\nPer Cent\\nDeg, Fahr. Humidity.\\n(a) For hard cheeses (Swiss, etc.).\\nGreen 59-^3 9\u00c2\u00ab-95\\nHalf cured 54-59 85-90\\nCured 50-54 80-95\\n{h) For soft cheeses (Limburger, etc.) 50-59 80-95\\nIn the interior of our continent it is somewhat difficult\\nto obtain as much moisture in the air of curing-rooms as is\\nrepresented by the preceding figures the relative humid-\\nity of ordinary curing-rooms in this region, therefore, but\\nrarely goes over 60 A higher degree of humidity may\\nbe obtained by hanging wet sheets of canvas in the curing-\\nroom (Decker), or by similar devices, as described in the\\nthirteenth ann. report of Wis. Experiment Station.\\nSelf-recording thermometers are to be recommended for\\nuse in curing-rooms. For observation of relative humidity\\na wet and dry bulb thermometer, a Mittchoff s hygrometer,\\nor a Lambrecht s polymeter may be used to advantage.\\nAny of these instruments may be obtained through dealers\\nin chemical glassware or dairy ^upplies; the prices range\\nfrom $8 to $30.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0314.jp2"}, "315": {"fulltext": "cnEEPT:.\\n289\\nTABLE SHOAVING THE RELATIVE HUMIDITY IN\\nTHE AIR OF CUR1NG-R003IS. (King.)\\nDirections.\u00e2\u0080\u0094 Notice Uiat the table is in three column sections. Find\\nair temperature in first column, then find wet-bulb temperature in second\\ncolumn, same division. In third column opposite this is relative humidity.\\nExaviple. Air temperature is 50 in first column; wet-bulb is 44\u00c2\u00b0, in\\nsecond column, same division. Opposite 44\u00c2\u00b0 is 61, which is the percent\\nof saturation, or the relative humidity of the air.\\nCaution.\u00e2\u0080\u0094 Y-AX\\\\ the bulb briskly for a minute or two before taking reading.\\n-\u00e2\u0080\u00a2a\\n%a\\ns|\\n%a\\na\\n32\\n37\\n35\\n31\\n41\\n48\\n46\\n58\\n33\\n44\\n36\\n37\\n42\\n54\\n47\\n63\\n34\\n52\\n44\\n43\\n60\\n48\\n69\\n35\\n59\\n38\\n50\\n49\\n44\\n67\\n53\\n49\\n75\\n40\\n36\\n68\\n39\\n57\\n45\\n73\\n50\\n81\\n37\\n76\\n45\\n40\\n64\\n46\\n80\\n51\\n87\\n38\\n84\\n41\\n7\\n78\\n85\\n47\\n48\\n86\\n93\\n52\\n94\\n39\\n92\\n42\\n43\\n42\\n32\\n32\\n44\\n92\\n39\\n32\\n43\\n37\\n33\\n40\\n37\\n44\\n42\\n34\\n46\\n35\\n26\\n4t\\n43\\n48\\n35\\n53\\n36\\n32\\n42\\n49\\n46\\n53\\n41\\n36\\n60\\n37\\n33\\n43\\n55\\n54\\n47\\n59\\n37\\n68\\n38\\n45\\n50\\n44\\n48\\n64\\n38\\n76\\n39\\n51\\n45\\n67\\n49\\n7J\\n39\\n84\\n46\\n40\\n58\\n46\\nV\\n50\\n76\\n40\\n92\\n41\\n65\\n47\\n80\\n51\\n82\\n42\\n72\\n48\\n87\\n52\\n88\\n33\\n33\\n43\\n79\\n85\\n49\\n93\\n53\\n94\\n34\\n40\\n44\\n__\u00e2\u0080\u0094\\np\\n47\\n45\\n93\\n40\\n41\\n33\\n39\\n43\\n44\\n33\\n38\\n54\\n42\\n37\\n61\\n36\\n28\\n42\\n45\\n43\\n38\\n69\\n37\\n34\\n43\\n50\\n46\\n49\\n39\\n77\\n38\\n40\\n44\\n56\\n47\\n54\\n40\\n84\\n39\\n46\\n51\\n45\\n62\\n55\\n48\\n59\\n41\\n92\\n47\\n40\\n41\\n42\\n52\\n11\\n46\\n47\\n48\\n68\\n74\\n81\\n49\\n50\\n51\\n65\\n76\\n33\\n28\\n34\\n34\\n43\\n72\\n49\\n87\\n52\\n82\\nli\\n44\\n93\\n50\\n93\\n53\\n88\\n45\\n46\\n54\\n94\\n43\\n38\\n62\\n41\\n35\\n42\\n40\\n44\\n34\\n39\\n70\\n37\\n29\\n43\\n46\\n45\\n39\\n40\\nV\\n38\\n35\\n44\\n51\\n46\\n44\\n41\\n85\\n39\\n41\\n45\\n57\\n47\\n50\\n42\\n92\\n40\\n47\\n52\\n46\\n63\\n48\\n55\\n41\\n53\\n47\\n69\\n56\\n49\\n60\\n34\\n29\\n48\\n42\\n60\\n48\\n75\\n50\\n65\\n35\\n36\\n43\\n66\\n49\\n81\\n51\\n71\\n36\\n43\\n44\\n73\\n50\\n87\\n52\\n77\\n37\\n49\\n45\\n79\\n5^\\n94\\n53\\n82\\n38\\n39\\n56\\n63\\n46\\n47\\n86\\n93\\n54\\n55\\n88\\n94\\n44\\n41\\n31\\n36\\n41\\n40\\n4\u00c2\u00bb\\n70\\n78\\n38\\n30\\n53\\n42\\n43\\n45\\n36\\n42\\n85\\n49\\n39\\n36\\n44\\n47\\n57\\n46\\n40\\n.13 ._\\n92\\n40\\n42\\n45\\n52\\n47\\n45", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0315.jp2"}, "316": {"fulltext": "290\\nDAIRYING.\\nHUMIDITY JN THE AIR OF CURING-ROOMS.\u00e2\u0080\u0094 Cbw.\\nXl\\n1 e\\nJ3\\nZ-^\\ne\\n^U3\\nt,-^\\na\\n.jS\\ntJ-\u00c2\u00b0\\na\\n\\\\^i\\n^1\\n^1\\n1) 3\\n0|\\nil\\nU 3\\n*S\\n48\\n50\\n58\\n84\\n55\\n49\\n61\\n60\\n49\\n55\\n61\\n59\\n89\\n56\\n53\\n62\\n64\\n53\\n61\\n60\\n94\\n57\\n57\\n63\\n68\\n51\\n66\\n58\\ni\\n72\\n57\\n52\\n71\\n50\\n41\\n59\\n66\\n70\\n65\\n77\\n53\\n77\\n51\\n45\\n66\\n60\\n71\\n66\\n8r\\n54\\n83\\n52\\n50\\n6r\\n75\\n67\\n86\\n55\\n83\\n53\\n54\\n62\\n80\\n68\\n90\\n56\\n94\\n54\\n59\\n63\\n85\\n69\\n95\\n62\\n55\\n64\\n64\\n90\\n46\\n37\\n56\\n57\\n69\\n65\\n95\\n58\\n59\\n45\\n48\\n47\\n42\\n74\\n48\\n46\\n58\\n79\\n54\\n41\\n60\\n52\\n49\\n51\\n59\\n84\\n55\\n45\\n61\\n56\\n50\\n56\\n60\\n89\\n56\\n49\\n62\\n60\\n58\\n51\\n61\\n61\\n95\\n57\\n53\\n63\\n64\\n67\\n72\\n58\\n59\\n58\\n62\\n71\\n64\\n65\\n68\\n72\\n52\\nS3\\nSI\\n42\\n54\\n78\\n52\\n46\\n67\\n60\\n66\\n66\\n77\\n55\\n83\\n53\\n51\\n61\\n71\\n67\\n81\\n56\\n89\\n54\\n55\\n62\\n76\\n68\\n86\\nS7\\n94\\n55\\n60\\n63\\n80\\n69\\n91\\n63\\n56\\n64\\n64\\n85\\n70\\n95\\n47\\n38\\n57\\n69\\n65\\n90\\n48\\n43\\n58\\n74\\n66\\n95\\ng\\n45\\n49\\n47\\n59\\n79\\n49\\n50\\n52\\n60\\n84\\n55\\n42\\n61\\n53\\n51\\n57\\n61\\n89\\n56\\n46\\n62\\n57\\n59\\n52\\n62\\n62\\n95\\n57\\n50\\n63\\n61\\n53\\n67\\nf8\\n54\\n64\\n65\\n54\\n72\\n52\\n43\\n59\\n=;8\\n72\\n65\\n69\\n55\\n78\\n53\\n47\\n60\\n63\\n66\\n73\\n56\\n83\\n54\\n51\\n68\\n61\\n67\\n67\\n77\\n57\\n89\\n55\\n56\\n62\\n71\\n68\\n82\\n58\\n94\\n56\\n60\\n63\\n76\\n69\\n86\\n64\\n57\\n65\\n64\\n81\\n70\\n91\\n48\\n39.\\n58\\n70\\n65\\n66\\n85\\n90\\n71\\n95\\n49\\n44\\n59\\n74\\n50\\n48\\n60\\n79\\n67\\n95\\n60\\n46\\n51\\n53\\n61\\n85\\n61\\n50\\n52\\n58\\n62\\n90\\n56\\n43\\n62\\n53\\n60\\n53\\n63\\n63\\n95\\n57\\n47\\n63\\n57\\n54\\n68\\n58\\n51\\n64\\n61\\n55\\n73\\n53\\n44\\n59\\n55\\n65\\n65\\n56\\n78\\n54\\n48\\n60\\n59\\n73\\n66\\n69\\n57\\n84\\n55\\n52\\n61\\n63\\n67\\n73\\n58\\n89\\n56\\n56\\n69\\n62\\n67\\n68\\n78\\n59\\n94\\n57\\n61\\n63\\n72\\n69\\n82\\n65\\n58\\n65\\n64\\n76\\n70\\n86\\n49\\n40\\n1\\n70\\nP.\\n81\\n.71\\n91\\n50\\n44\\n60\\n61\\n75\\n80\\n66\\n67\\n86\\n72\\n95\\n51\\n49\\n90\\n52\\n54\\n62\\n85\\n68\\n95\\n61\\n47\\n61\\n53\\n58\\n63\\n90\\n62\\n50\\n54\\n63\\n64\\n95\\n57\\n44\\n74\\n63\\n54\\n55\\n68\\n5^\\n48\\n64\\n^8\\n56\\n73\\n66\\n53\\n40\\n70\\n59\\n52\\n6s\\n62\\n57\\n78\\n54\\n45\\n60\\n55\\n66\\n66", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0316.jp2"}, "317": {"fulltext": "en K ERE.\\n291\\nHUMIDITY\\nIN THE AIR OF CURING ROOMS.\\n-Con.\\nWflC\\nSi\\nta\\n^02\\nu\\nza\\n^1\\nCQ\\nS5\\n-4\\ntl\\n70\\n6^\\n48\\n72\\n78\\n6q\\n60\\n74\\n64\\n52\\n73\\n83\\n70\\n64\\n69\\n7\u00c2\u00bb\\n65\\n55\\n77\\n74\\n87\\n71\\n68\\n74\\n70\\n82\\n66\\n59\\n75\\n91\\n72\\n71\\n71\\n86\\n91\\n67\\n68\\n63\\n66\\n76\\n95\\n79\\n73\\n75\\n73\\n95\\n76\\n69\\n70\\n65\\n66\\n49\\n75\\n76\\nI\\n62\\n47\\n71\\n78\\n67\\n56\\n77\\n91\\n64\\n51\\n55\\n72\\n73\\n87\\n6q\\n63\\n66\\n47\\n65\\n5\u00c2\u00ab\\n74\\n91\\n\u00e2\u0096\u00a078\\n70\\n67\\n67\\n51\\n66\\n67\\n62\\n66\\n75\\n95\\n7t\\n71\\n68\\n69\\n54\\n72\\n75\\n57\\n75\\n68\\n70\\n64\\n49\\n73\\n79\\n70\\n61\\n69\\n74\\n65\\n52\\n74\\n\u00c2\u00ab3\\n71\\n64\\n70\\n78\\n66\\n56\\n75\\n87\\n80\\n72\\n68\\n71\\n82\\n77\\n67\\n59\\n76\\n91\\n73\\n72\\n72\\n87\\n68\\n63\\n74\\n73\\n91\\n69\\n67\\n66\\n50\\n75\\n79\\n74\\n95\\n70\\n71\\n79\\n67\\n53\\n76\\nB3\\n71\\n74\\n68\\n57\\nVs\\n\u00c2\u00ab7\\n92\\nSCORE FOR JUDGING CHEESE.\\nWorld s\\nFair\\n1893.\\nNew York, 1894.\\nWisconsin\\nDairymen s\\nAssoc. 1894.\\nFor\\nExport.\\nFor Home\\nTrade.\\n45\\n20\\n15\\n10\\n10\\n45\\n30\\n15\\n10\\n50\\n25\\n15\\n10\\n45\\n30\\n15\\nTexture (and body)\\nColor\\nMake up (finish)\\n10\\n100\\n100\\n100\\n100\\nENGLISH SCALE OF POINTS FOR JUDGING\\nCHEESE. (MCCONNELL.)\\nPerfection, 100.\\n35 Flavor: nutty, buttery.\\n25 Quality: mellow, rich, melting on tongue.\\n15 Texture: solid, compact.\\n15 Color: natural-like, even.\\n10 Make: remainder, due to good making, as cleanliness,\\nsalting, perfect rind, etc.\\n100", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0317.jp2"}, "318": {"fulltext": "295\\nDAIKYING.\\nPERCENTAGE COMPOSITION OF CHEESE. (Konig.)\\nCream cheese..\\nFull cream cheese\\nHalf-skim cheese.\\nSkim cheese\\nSour-milk cheese..\\nWhey cheese\\nui\\n1\\n\u00c2\u00ab4H\\nc u\\nOrt\\nrt\\ni\\n2gg\\n27\\n36.33\\n40.71\\n18.84\\n1.02\\n143\\n38.00\\n30.25\\n2S-35\\n1-43\\n21\\n39-79\\n23.92\\n29.67\\n1.79\\n41\\n46.00\\n11.65\\n34.06\\n3-42\\n15\\n52.36\\n16.03\\n3b. 04\\n.90\\n7\\n23.66\\n16.91\\n8.90\\n45-75\\n3.10\\n4-97\\n4-73\\n4.87\\n4.07\\n4.78\\nVARIETIES AND ANALYSES OF CHEESE.\\n(MCCONNELL.)\\nWater,\\nCasein,\\nFat. Sugar.\\nAsh.\\nBritish^ pressed\u00e2\u0080\u0094\\nCheddar, 3 months\\n6\\naverage\\nCheshire, new\\nold\\nDerby\\nDunlop\\nGloucester (single)\\n(double)\\nBritish, soft\\nCream\\nStilton\\nFrench, soft-\\nBrie\\nCamembert\\nGervais (cream)\\nNeufchatel\\nFrench, pressed\u00e2\u0080\u0094\\nGruyere\\nRoquefort\\nDutch\u00e2\u0080\u0094\\nEdam (round)\\nGouda(flat)\\nGerman\\nBackstein\\nSwiss\\nBackstein\\nBellelay(soft)\\nEmmenthaler\\nItalian\\nGorgonzola\\nParmesan\\nVarious\\nAmerican factory\\nForeign skim, average.\\nGerman sour milk\\nWhey cheese (cow)\\n(goat)\\nCentrifugal skiin-milkcheese\\nPer ct.\\n36.17\\n31.17\\n34-38\\n36.96\\n32.59\\n31.68\\n38.46\\n32.50\\n35.96\\n30.65\\n30.35\\n50.3s\\n50.16\\n52-94\\n44-47\\n34-87\\n31.20\\n36.28\\n21.90\\n73.10\\n35.80\\n37-59\\n35-14\\n44.04\\n31-34\\n25-93\\n46.08\\n63.63\\n24.21\\n25.29\\n50-5\\nPer ct.\\n24.93\\n26.31\\n26.38\\n24.08\\n32.51\\n24.50\\n25.87\\n28.51\\n21.74\\n4-94\\n28.85\\n17.18\\n21.85\\n11.80\\n14.60\\n25-87\\n27.63\\n24.06\\n46.95\\n19.80\\n24.44\\n28.88\\n30.86\\n28.06\\n41.99\\n38.12\\n33-37\\n25.27\\n9.06\\n9.10\\n43-1\\nPer ct.\\n31.83\\n.33-68\\n32.71\\n29-34\\n26.06\\n35.20\\n31.86\\n28.23\\n26.83\\n62.99\\n35-39\\n25.12\\n21.13\\n20.75\\n33.70\\n28.91\\n33- 16\\n30.26\\n24.81\\n2.80\\n37 40\\n30.05\\n31.00\\n29.84\\n19.22\\n31.55\\n10.54\\n4.85\\n20.80\\nPer ct.\\n3.21\\n4.91\\n5-17\\n4-53\\n4-38\\n2.58\\n41.01\\n29.21\\nPer ct.\\n3.86\\n3-93\\n3-58\\n4-45\\n431\\n4.24\\n3.81\\n4.66\\n4.07\\nI-I5\\n3-82\\n5.41\\n3-89\\n2.93\\n2.99\\n3-84\\n6.01\\n4-90\\n6.3a\\n2.36\\n3-48\\n4.00\\n3-87\\n6.25\\n4-38\\n3-81\\n3-67\\n4-92\\n3.88\\n5-2", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0318.jp2"}, "319": {"fulltext": "CHEESE.\\n29-^\\nDISTRIBUTION OF INGREDIENTS IN CHEESE-\\nMAKING. (Cooke.)\\nTotal\\nSolids.\\nFat.\\nCasein\\nand\\nAlbumen.\\nMilk-\\nsugar.\\nAsh.\\nCheese\\nCheese-press drips\\nWhey\\nPer cent\\n54-2\\n9\\n44-9\\nPer cent\\n90.6\\n\u00e2\u0080\u00a24\\n9.0\\nPer cent\\n22.0\\nPer cent\\n50\\n1-5\\n93-5\\nPer cent\\n36\\nI\\n63\\nlOO.O\\n100.\\n100.\\n100.0\\nTOO\\nDISTRIBUTION OF FERTILIZING INGREDIENTS\\nIN CHEESE-MAKING. (Cooke.)\\nNitrogen.\\nPhosphoric Acid\\nPotash.\\njooo lbs. of whole milk\\n000 lbs of whey\\nlbs.\\n5-30\\n1-35\\n3-95\\nlbs.\\n1.90\\n1.23\\n.65\\nlbs.\\nFORMULAS FOR FINDING YIELD OF CHEDDAR\\nCHEESE.\\nThe approximate yield of green cheddar cheese from 100\\nlbs. of milk may be found by multiplying the per cent of\\nfat in the milk by 2.7; if /designate the per cent of fat in\\nthe milk, the formula will therefore be:\\nYield of cheese 2.7/.\\nThe factor 2.7 will only hold good as the average of a\\nlarge number of cases. In extensive investigations during\\nthree consecutive years Van Slyke found that the number\\nof pounds of green cheese manufactured for one pound of\\nfat in the milk varied from 2.51 to 3.06, the average figures\\nbeing 2.73, 2.71, and 2.72, for 1892-94, respectively. For\\ncured cheese the factor will be somewhat lower, viz., about\\n2.6 on the average.\\nIf the percentage of solids not fat and of fat in the sam-\\nple of milk are known, the following formula, published by\\nDr. Babcock in the twelfth report of the Wisconsin Ex-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0319.jp2"}, "320": {"fulltext": "294\\nDAIRYING.\\nperiment Station, will give close results {s solids not fat;\\n/=fat):\\nYield of green cheese i.58(i^ -Qi/)-\\nThis formula is based on a water content of 37 per cent\\nin the cheese; it may be readily changed to suit any par-\\nticular per cent. The average percentages of water in\\ngreen cheese in Van Slyke s investigations referred to\\nabove were 36.41, 37.05, and 36.70 per cent for the years\\n1892-94, respectively.\\nIf the percentages of casein and fat in the milk are both\\nknown, the yield of cheese may be calculated from the fol-\\nlowing formula, which will give fairly correct results:\\nYield of cheese i,i/-f- 2.5 casein. (Babcock.)\\nYIELD OF DIFFERENT KINDS OF CHEESE FROM\\n100 liBS. OF MILK. (Fleischmann.)\\nCured\\nCheese.\\nSoft full-cream cheese intended for immediate\\nconsumption...\\nVery soft full-cream cheeses (Brie, Camembert,\\nNeufchatel, etc.)\\nSomewhat firmer, full-cream soft cheeses (Lim-\\nburger, Remondon cheese, etc\\nSoft half-skim cheese (Limburg), i^ lbs. butter and\\nSoft skim cheeses /a Brie, C amembert, Livarot.\\nBackstein, etc.), 3-3.4 lbs. butter and\\nRoquefort cheese (made from sheeps milk)\\nFull-milk, from American and English cheeses,\\nand .75 lbs. whey-butter.\\nFull-milk from Dutch and Swiss cheeses\\nand .75 lbs. whey-butter.\\nHalf-skim firm cheeses, 1.6 lbs. butter and\\nSkim-milk cheese, 3-3.5 lbs. butter and\\nSour-milk cheese, 3-3.5 lbs. butter and\\nScandinavian Gammelost\\nand 3-3.5 lbs. butter.\\nWhey cheese Mysost\\nand butter and skim-milk cheese.\\nWhey in manufacture of full-cream cheese, 73-88 lbs., average 81 lbs.\\nhalf-skim 72-80 76\\nskim cheese 66-76 71\\nUnder similar conditions 5-7 lbs. less of whey are obtained in the manu-\\nfacture of soft cheese than in that of firm cheese.\\nThe ^oss sustained in the manufacture of clieese amounts on the average\\nto 3 lbs. per 100 lbs. of milk, not considering the losses incurred in the\\ncuring of the cheese.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0320.jp2"}, "321": {"fulltext": "CHEESE.\\n295\\nAVERAGE LOSS OF AMERICAN CHEDDAR\\nCHEESE IN CURING. (Babcock.)\\n15\\nPeriod\\nCovered.\\nAverage\\nAge.\\nNo. of\\nCheese.\\nTotal\\nWeight\\nGreen.\\nTotal\\nWeight\\nCured.\\nLoss.\\nDays.\\nDays.\\nLbs.\\nLbs.\\nLbs.\\nPer Cent.\\nI\\nI-IO\\n6\\n09\\n2,812\\n2,741.5\\n70-5\\n2.51\\n2\\nII-20\\n16\\n242\\n7,356.9\\n7,077.0\\n279.9\\n3. to\\n3\\n21-30\\n25\\n298\\n8,530.5\\n8,160.4\\n370-1\\n4-34\\n4\\n31-60\\n41\\n417\\n12,353-3\\n11,684.4\\n668.9\\n5. 41\\n5\\nOver 60\\nT41\\n172\\n6,244.4\\n5,736.0\\n508.4\\n8. II\\nTotal number of cheese in preceding trials 1235.\\nAverage weight of green cheese 30.2 lbs.\\ntemperature of curing-room 61\u00c2\u00b0 F. (range 55-70\u00c2\u00b0).\\nhumidity of air in curing-room 50 per cent.\\nliOSS IN WEIGHT OF DIFFERENT KINDS OF\\nCHEESE DURING CURING. (Martinv.)\\nPer Cent.\\nSwiss (Emmenthal)\\nmade from whole milk will lose in 5 months 8-14\\nhalf-skimmed milk will lose in S 15-20\\nskim-milk will lose in 6 12-15\\nTilsit-\\nmade from whole milk will lose in 4 12-25\\nDutch (Gouda)\\nmade from whole milk will lose in 3 20-28\\nskim 4 15-25\\nAmerican Cheddar\\nmade from whole milk will lose in 2 5\\n4 6-7\\nLimburger or Remoudon\\nmade from T/hole milk will lose in 2I 16-28\\nBrick cheese\\nmade from skim-milk will lose in 2^ 15-30\\nCamembert, Brie, Neufchatel, etc.\\nmade from whole milk will lose in 2 20-35\\nSour-milk cheese\\nmade from whole milk will lose in 3^ 50-60", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0321.jp2"}, "322": {"fulltext": "06\\nDAIRYINGS.\\n73\\n4) O\\nP5 0\u00c2\u00bb\\ne\\na\\nas\\nPQ\\nS 2\\no\\n1^ Q m\\nH\\nI\\nii\\no\\no\\n\u00e2\u0080\u00a21\\nJO\\nMl\\nt\u00c2\u00bb\\n(Xi\\nOft\\nCO\\nM\\nCO\\nCO\\nCO\\nCO\\nCO\\nCO\\nCO\\n09\\nC~ TfCO OCOOO-1 OOS NO ~.0 t^\u00c2\u00ab0 0\u00c2\u00bb-H H J.-. f.CO VO 00 00\\nM cs ic ^?o -^ao \u00e2\u0096\u00a0o oi t^.-i 00 00 OTf o o o i- ^oi \u00e2\u0080\u00a2\u00c2\u00bbt-o u%\\nn \u00e2\u0096\u00a0*oi -^O: J-Oi -i-O -^O J-O mo ^O u^O Ir-i lo\\n-I w C5 -i-io o oo O ^t- TN i^^o o\\\\T\u00c2\u00bb OS -^rr\\nN N W roio \u00e2\u0080\u00a2*i.~ i^X i 0 00 .-I oeo O TT O f H.- \u00c2\u00ab-Ci irs\\nOS -^OS t-OS -^CS J-OS -^O \u00e2\u0096\u00a0^O -^O uiO mo lO mO 1\\nM o T^? mt- r^co OsQD N CO -^Os vO -f oo O O O ro\u00c2\u00bb-i to\\ni-H N r .T) -^id rni.^ VO X) CO O Osr-i o CO iH \u00c2\u00bbo roo -^oo\\nOS -^Si -^-OS -*-C: \u00e2\u0080\u00a2*OS -i-CS -l-O -^O ino mO mO mO m\\nOVCO H 00 rT J moi t^\u00c2\u00bb0 O O CI lO \u00c2\u00bb-i-i O 00 CO CO f)\\nCT M 1-1 ro-?? \u00e2\u0096\u00a0*Tti lOiO VO i~ 00 OS OnO O o\u00c2\u00bb -co no -fl-tO U-)\\n00 tJ-os 4o5 i-05 \u00e2\u0080\u00a2*Os rt-os Tt-os \u00c2\u00ab-0 lOO ir 0 mo inO m\\n01\\nCO\\ns\\nJrg\\nS^iS:;;?\\n[^i^vS S S. Sv^\\ns\u00c2\u00a7\\n^?5^\u00c2\u00a7\\n^SS,\\n00\\n\u00e2\u0080\u00a2*os\\n\u00e2\u0096\u00a0^OS TfOS\\n^C\u00c2\u00bb -^OS\\n\u00e2\u0096\u00a0a-cs T^os\\nmo\\nmo\\nmo\\nmo m\\nHOO\\n5r\u00c2\u00a7s2\\nM CO r WO VO 0? 00 00\\nmCO VO TT t^\u00c2\u00ab5 00 t-\\n8S5\\nNO\\nP\\nCO\\n00\\n\u00e2\u0096\u00a0*oo\\nTl-OS -4-05\\n^a -^Oi\\n\u00e2\u0096\u00a09-OS -^os\\nmos\\nmo\\nmo\\nmo m\\neo\\ns\\nr^r^i ^S\\nS 8vSig\\nICSc^S\\nss\\nS\\n?2%^\u00c2\u00b0^\\n00\\n^00\\n\u00e2\u0096\u00a0^00 i-os\\ntos -^os\\n-J-OS -fl-OS\\ntCOS\\nmos\\nmo\\nmo m\\nOl\\nlO\\n2S\\n?12^S\\n\u00c2\u00b0^8v8?J\\n^2i\\nOv-Xi 00\\n^S\\n*-lO VO\\n00\\n^ao\\n\u00e2\u0096\u00a0n-00 ^00\\n^os ^os\\n-05 -^OS\\nTl-OS\\nmos\\nmo\\nmo m\\n01\\nCO\\nSi;\\n?is^g\\n^S S.S\\nt^oS t\u00c2\u00bbCO\\nss\\n?S\\n2^S\\n?f,S?\\nXI\\nl-00\\n\u00e2\u0080\u00a2*T -tec\\ni\u00c2\u00ab-30 -^OS\\n\u00e2\u0096\u00a0*os T^o5\\n^os\\nmos\\nmos\\nmo m\\no-^ w OS r^in\\nmo\\nrQO -^QO M-oo \u00e2\u0096\u00a0^oo foo -os \u00e2\u0080\u00a2^os Tj-oj mos mos mos m\\no tv\u00e2\u0080\u0094 ovto\\ny) rnt^ i^-T) CO 00 O CO\\nO (^J I- 03 (Tiira fco mx VO a: oo ow o tt to i-\\n\u00e2\u0096\u00a0*Q0 ^X J-Xi -^QO i-oo Tj-x tf-os j-os mos m05 mos m\\nCO CO 05 00 CO 05 CO\\nQ(D OS", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0322.jp2"}, "323": {"fulltext": "CHEESE. 297\\n\u00c2\u00bbo lo o lO o id us i6\\nTf OOS NIC -1-0 VO .-5 C-i-i fOTJ u-iX r CC G^O C\\nmo t;^-. 1^\\nr..?iv^s^gg8 1\\nm^-i u- rt loi-c\\nO vO W VO VO \\\\0 C VO OJ vo O VO I* t-.CO\\nf-co rvTO t--co\\nt~-eo r~co\\n1^^\\nj\\nSSJScg^Ssig\\nJt: J^fe g^S :;?2 ^;r, S[: b\\nl::?i ^f^%:$\\nmo vol-\\n\u00e2\u0096\u00a0^m vo\\nP-X 00\\nm\u00e2\u0080\u0094 m\u00e2\u0080\u0094 io\\n^Or-lVC^^O(^i^O^^O*\u00c2\u00bb^0(I*\\\\0 ^JvC\u00c2\u00a9J t-. W\\nt^co t^co t^co\\nt^co t^co\\nt-co c^\\n1\\n^S^iS SS ^S ^f^^ ^^iB 8S\u00c2\u00a3\\np) a ^Tr t-o\\nM 05 PI T-i pr.eo\\n?^vSS\\nO lo^ lo,- in-.\\no rH vo o -r* u; c \\\\o o\u00c2\u00ab vo o* c^?J\\nt^* t^CO 1^-00\\nr^co r-co\\nr^co P-\\n^\u00e2\u0080\u009e\u00e2\u0080\u009e^_\u00e2\u0080\u009e___ \u00e2\u0080\u009e___ _|\\nS^g^Scg^g?\\n0 ^S^l^ ^.S SvS\u00c2\u00a7? ^^SS \u00c2\u00a7^S\\nOjft PiO u-\\n-co P4 n-;T-i\\nTfCO mTT\\n7.^S^\\nO mo lA-^ ii--T-\\nvo^O\u00e2\u0080\u0094 ivO^vo?, voCJOC?\\\\OOJ\u00c2\u00abC\u00c2\u00bb\\nt^(M t~-CO t^CO\\ntv.CO tvCO\\nt^03 t^\\n^^^^S^\\ngJcS ?S^g^Sv8\u00c2\u00a7 ?lSo?\u00c2\u00a7^J8\\ng^gfef^S\\n:5!S!^\u00c2\u00a7?\\nI^CO tv\\nO u~,0 m\u00e2\u0080\u0094 lO-H\\nmi\u00e2\u0080\u0094 1 \\\\0 VO\u00e2\u0080\u0094 ^t-ivc\u00e2\u0080\u0094 vOCJVOTJ O U OO\\nt- t^cj t-~oo\\nt^CO t^CO\\nS?vS^. fCJc-^\u00c2\u00a7\\nt-00 Tj P) 05 M-iO \\\\000050 0\u00e2\u0080\u0094 (St- Tr J 0 00 00 CO H 05\\na^^ M CO N Tf rr)\u00c2\u00bb -*Q0 men l O) C^ C-TC lO M t- rooo\\n?\u00c2\u00a7;;;s\\nv^^?:\\nO u^O lOO in\u00e2\u0080\u0094\\nm\u00e2\u0080\u0094 vOt-.vO VOi-iVC VO^^CNVOWVOCJ\\nC^OJ t^ t^OJ\\nf-^eo t^c.?\\nt^co r^\\nCO O CO P) Tf r^05 \\\\0 \u00c2\u00bbft OO lOl 1-^C\u00c2\u00bb OQD w CO r -.05\\nrj. vo O tvl- 00 QC 0^0 OJ M CO rOiC M-CO loa, vO O: CO o-c^\\nSZ :r\u00c2\u00a7 ^L^^\\nCJ\u00e2\u0080\u0094 -^\u00c2\u00ab0 VOOJ 00\\nT^o m,ovO-N r^\\nO rO inO ^O\\nin\u00e2\u0080\u0094 vo vO -\\\\0 -vO vo vO vOCivOOJ\\nt-~s-\u00c2\u00bb t-.?? t^r\\nt-. ?J t^CO\\np^eo c^\\n000\u00c2\u00bb0 0\u00e2\u0080\u0094\\neo 10-* t^;D 00 1-\\nT^ t^i- 0 MOO r -rf. mcT. t^xn CTC5 i-\u00c2\u00ab5\\nOOJ O -JJ rr-.so l-iT; mO vO CC t^C: O T-1\\nm\u00e2\u0080\u0094 mt~ 00 t-\u00c2\u00bb\\nOCO MTf NO\\ngv^g^\\nO ino U10 \u00c2\u00bboo\\nmO \\\\0- \u00c2\u00bbOi- vOf-c^O \\\\0 -i 0\u00e2\u0080\u0094 -vo vc*\\nr^\u00c2\u00a9 t^-r? I^IN\\nt^o t-N j?\\nt-.co p^\\n$:^SS^5S\\nPI C m-\u00c2\u00ab i-^d oio o fic m\u00e2\u0080\u0094 r--o o-O\\nOM- Oi O M 0\u00c2\u00ab TfTT mm vtl i- I^CC 00 o\\nS ^^-^iS^^^S-SS^S\\nvSJg?:\\nO u^O r,0 lOO\\nmO vOOUO -VO\u00e2\u0080\u0094IO vO\u00e2\u0080\u0094 vOi-vOOJ\\nt^ h-N t^w\\n*^S ^^25\\nt ,w tx\\n\u00c2\u00a7i;i2^;;s^\\nSsig S s^^ S^: s^^ v^-s^fHggg\\nSSSgJTJg\\nmio -t-^ voao t^\\nO mo mo mo\\nmo \\\\00v00\\\\0.-i 0 \\\\0 vo\u00e2\u0080\u0094 |^0-H\\nt^o? tvr tvrrj\\nt^ TJ\\nt^-T) P^\\n8 ;;!8v^5J f:^ g^S SS ?S8^\u00c2\u00a7%^ ?,^vS:5 ^SSi?^S 2 ?ri5\\nJ^^^fs\\nS^g^\\nOS mO mo mO\\nmo vOO^O o\u00c2\u00ab vo\u00e2\u0080\u0094 ^O vc O\\nvo t-~ t^-r*\\nrvTj t^o\\nt^w p", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0323.jp2"}, "324": {"fulltext": "298\\nDAIRYING.\\nPS r-\\n1 aj-\\nu\\nr^Q O W 0. O,\\nsi\\nT3\\nJ- C C\\n3 WW\\nii\\n.S-0-.S S\\n\u00e2\u0096\u00a0a c,\\n3 h\\nen o\\nSao\\nX o\\nc\\nu\u00e2\u0080\u0094 C\\nU ti 3 1)\\nO, rt rt O O rt o.\\n5pq o5\\n\u00e2\u0080\u00a23S33q3\\nJO\\nd\\ng gs\\nt?\\n^^.5-^\\n0 H\\n2;^:^\\nr\\nh\\nadKqs\\n4-. CU\\n\u00e2\u0080\u00a2PIOIM\\n-o\\n3\\ns\\ns\\n;5\\nsi\\nc\\n\u00e2\u0080\u00a2o\\nS\\npsuadi-a\\n\u00e2\u0080\u00a2B\\nvgvSvg\\nv^\\nVO*\\nin ro lO\\nvo vovovo\\n?,s\\n^S,\\n\u00e2\u0080\u00a2panddv\\najnssajj\\n3 O-\\n\u00e2\u0080\u00a2pappV\\nt: r\u00e2\u0080\u0094\\npadopASQ I\\nPPV I s\\nS .hJZ\\n\u00e2\u0080\u00a2Suujijs\\njo\\nS^8\\no::\\n\u00e2\u0080\u00a2JScujjoo^\\nui ajni\\n-Bjsdtnax\\n5Z Z\\nuoiiB^nSBO^\\nJOJ p3MO|\\n-IV 3^11\\nlO \\\\o t^ -r\\nO O\\n5B\\n^.t\\ns^SuiuaAg\\n\u00e2\u0096\u00a0O (fl\\na-H.\\n^\u00e2\u0080\u00a2S o\\n.iia\\nwO\\nO C\\nC cfi\\no u\\n0(X", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0324.jp2"}, "325": {"fulltext": "CHEESE.\\nt-O*)\\nWHEY TO BE ALLOWED AT CHEESE FACTORIES\\nFOR QUANTITIES OF MILK FR03I 30 TO 3GO\\nPOUNDS. (.Robertson.)\\nThe fi{?ures in the columns denote the inches of whey.\\nWeight of\\nDiameters\\nof Miik-cans\\nin Int\\nhes.\\nMilk in\\nPounds.\\n20\\n19\\n18\\n17\\n16\\n15\\n14\\n13\\n12\\n30\\n2\\n2\\n3\\n3\\n3\\n3\\n4\\n5\\n6\\n35\\n2\\n3\\n3\\n3\\n4\\n5\\n6\\n7\\n40\\n3\\n3\\n4\\n4\\n5\\n6\\n6\\n7\\n45\\n3\\n4\\n4\\n4\\n5\\n6\\n7\\n8\\n50\\n3\\n4\\n5\\n5\\n6\\n7\\n8\\n9\\n55\\n4\\n5\\n5\\n6\\n7\\n8\\n9\\n10\\n60\\n4\\n5\\n6\\n6\\n7\\n8\\n9\\nII\\n65\\n4\\n5\\n6\\n7\\n8\\n9\\n10\\n12\\n70\\n5\\n5\\n6\\n7\\n7\\n8\\n10\\nII\\n13\\n75\\n5\\n6\\n6\\n7\\n8\\n9\\n10\\n12\\n14\\n80\\n5\\n6\\n7\\n8\\n8\\n10\\nII\\n12\\n15\\n85\\n6\\n6\\n7\\n8\\n9\\n10\\n12\\n13\\n16\\n90\\n6\\n7\\n7\\n9\\n9\\nII\\n12\\n14\\n17\\n95\\n6\\n7\\n8\\n9\\n10\\nII\\n13\\n15\\n18\\n100\\n7\\n7\\n8\\n9\\n10\\n12\\n14\\n16\\n19\\n105\\n7\\n8\\n9\\n9\\nII\\n13\\n5\\n16\\n19\\nno\\n7\\n8\\n9\\n10\\nII\\n13\\n15\\n17\\n20\\n115\\n8\\n9\\n10\\n10\\n12\\n14\\n16\\n18\\n21\\n120\\n8\\n9\\n10\\nII\\n12\\n14\\n17\\n19\\n22\\n125\\n8\\n9\\n10\\n13\\n15\\n17\\n19\\n23\\n130\\n9\\n10\\nII\\n)2\\n3\\n16\\n18\\n20\\n24\\n135\\n9\\n10\\nII\\n12\\n14\\nj6\\n19\\n21\\n140\\n9\\n10\\n12\\n13\\n14\\n17\\n20\\n22\\n145\\n10\\nII\\n12\\n13\\n15\\n17\\n20\\n23\\n150\\n10\\nII\\n12\\n14\\n15\\n18\\n21\\n24\\n155\\n10\\nII\\n13\\nIS\\n16\\n19\\n22\\n160\\n11\\n12\\n13\\n15\\n16\\n19\\n22\\n165\\nII\\n12\\n14\\n16\\n17\\n20\\n23\\n170\\nII\\n12\\n14\\n16\\n17\\n20\\n23\\n175\\n12\\n13\\n15\\n16\\n18\\n21\\n24\\n180\\n12\\n13\\n15\\n17\\niS\\n22\\n24\\n185\\n12\\n14\\n15\\n^7\\n19\\n22\\n190\\n13\\n14\\n16\\n18\\nT9\\n23\\n195\\n13\\nH\\n16\\n18\\n20\\n23\\n200\\n13\\n15\\n17\\n18\\n20\\n24\\n205\\n14\\n15\\n17\\n19\\n21\\n210\\n14\\n16\\n18\\n^9\\n21\\n215\\n14\\n16\\n18\\n20\\n22\\n220\\n15\\n16\\n18\\n20\\n23\\n225\\n15\\n17\\n19\\n21\\n24\\n230\\n15\\n17\\n19\\n21\\n24\\n235\\n16\\n18\\n19\\n22\\n240\\n16\\n18\\n20\\n22\\n245\\n16\\n18\\n20\\n23\\n250\\n17\\n19\\n21\\n23\\n260\\n17\\n19\\n22\\n24\\n270\\n18\\n20\\n22\\n280\\n19\\n21\\n23\\n290\\n19\\n22\\n24\\n300\\n20\\n23\\n24\\n310\\n21\\n23\\n320\\n21\\n24\\n330\\n22\\n340\\n23\\n350\\n23\\n360\\n24", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0325.jp2"}, "326": {"fulltext": "300 DAIRTIITG.\\nVI. MANAGEMENT OF CREAMERIES AND\\nCHEESE FACTORIES.\\nDIRECTIONS FOR TAKING AND PRESERVING\\nCOMPOSITE SAMPLES OF MILK IN CREAMER-\\nIES AND CHEESE-FACTORIES. (Farrington).\\nThe modern creamery and cheese-factory uses the Bab-\\ncock test for determining the richness of the milk delivered\\nby each patron. The most common and satisfactory method\\nof paying for the milk according to its test is to take a small\\nsample of each lot of milk each day, pour this into a cov-\\nered glass jar containing a small amount of some preserva-\\ntive, and at the end of a week or ten days test this composite\\nsample. The essential features of the process are given in\\nthe following directions:\\n1. Provide a pint or quart jar or bottle for each patron.\\n2. Label each bottle with a number, giving the same\\nnumber to a patron on the milk-recording sheet.\\n3. Composite-test sample-bottles made for this purpose\\nwith a tin cover and numbered brass tag wired to the neck\\nof each bottle can be obtained of creamery supply-firms.\\n4. These sample-bottles should be placed on shelves\\nwithin easy reach of the man at the weigh-can, and pro-\\ntected from the light.\\n5. A small quantity of powdered potassium bichromate,\\ncorrosive sublimate, formaline, borax, or peservaline is put\\ninto each clean bottle, to keep the milk from souring until\\ntesting-day. Some of these preservatives are put up in\\ntablet form, each tablet containing the necessary amount\\nto use in one sample.\\n6. After each lot of milk is poured into the factory weigh-\\ncan and weighed, a small amount of it is dipped from the\\ncan and poured into the proper sample-bottle.\\n7. These samples are usually taken with a small (i-oz.)", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0326.jp2"}, "327": {"fulltext": "CREAMERIES AND CITEESE FACTORIES. 301\\ntin dipper, a Scovell sampling-tube, or from a drip in the\\nconductor-spout.\\n8. Each lot of milk sampled must be sweet, containing\\nno clots, lumps of curdled milk, or small butter-granules.\\nThe sample should be taken just as soon as the milk is\\nweighed, and while it is evenly mixed.\\ng. The use of a small (i-oz.) tin dipper for taking the\\ncomposite sample has been proved to be practically correct.\\nAs the quantities of milk delivered from day to day by\\neach patron vary but little, the error introduced by taking\\nthe same amount of milk for each sample is too small to\\nbe worth considering in factory work, and this method of\\ncomposite sampling is usually adopted in separator cream-\\neries and in cheese-factories, where the payment of the\\nmilk is based on its quality.\\n10. When it is desired to vary the size of the samples ac-\\ncording to the quantity of milk delivered each day by a\\npatron, it is necessary to use a milk-thief or a Scovell\\nsampling-tube. In using either of these tubes, the size of\\nthe sample is regulated by the amount of milk in the weigh-\\ncan. In all cases cylindrical sampling-cans must be used.\\n11. Continue adding a sample of each patron s milk to his\\nparticular jar every time he delivers milk, for a week or ten\\ndays then test this composite sample.\\n12. The composite sample-jars should be kept covered,\\nto prevent loss by evaporation, and in a cool, dark place.\\nEvery time a new portion of milk is added to the jar it\\nshould be given a horizontal rotary motion to mix the cream\\nalready formed in the jar with the milk, and to rinse off the\\ncream sticking to its side. Unless this is done every time\\nfresh portions of milk are added to the jar the cream on the\\nmilk becomes lumpy and sticks in patches to the side of\\nthe jar, thus making it nearly impossible to evenly dis-\\ntribute this cream through the entire sample.\\n13. Composite samples having patches of dried cream on\\nthe inside of the jar are the result of carelessness or igno-\\nrance on the part of the operator.\\n14. A test of the composite sample takes the place of the\\ndaily tests of each lot of milk and gives accurate informa-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0327.jp2"}, "328": {"fulltext": "302 DAIRYING.\\ntion regarding the average quality of tlie milk delivered by\\neach patron during the period of sampling.\\n15. The weight of butter-fat which each patron brought\\nto factory in his milk during the time covered by the sam-\\npling is obtained by muliiplying the total weight of milk\\ndelivered during the sampling period by the test of the\\ncomposite sample, divided by 100.\\nPAYMENT OP MILK AT CREAMERIES AND\\nCHEESE FACTORIES.*\\nNumerous systematic and extensive experiments by vari-\\nous scientists have proved that the value of milk for both\\nbutter and cheese production stands in direct proportion to\\nits fat content. Patrons of separator cheese and butter\\nfactories should therefore receive payment for the milk de-\\nlivered by them according to the percentage of fat in the\\nmilk, i.e., according to the quantity of fat delivered in their\\nmilk. The same applies to gathered-cream factories as\\nwell.\\nThe tables given on pp. 305-306 will aid in the calculation\\nof the value of milks of different richness, according to\\nprices agreed upon. In paying for the milk delivered by\\npatrons, four, or, essentially, three, different methods are\\nfollowed at different factories, all of which are just to all\\nparties concerned. The methods and the directions for\\nusing the tables in each case are given below. The tables\\nand discussions entered upon are largely taken from Ver-\\nmont Experiment Station Bulletin No. 16.\\nSto. Farrington-Woll^ Testing Milk and its Products, Sixth Ed.,\\npp. 185-196, 248-251.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0328.jp2"}, "329": {"fulltext": "CREAMERIES AND CHEESE FACTORIES. 303\\nMETHODS OF PAYMENT FOR MILK AT CHEESE\\nAND BUTTER FACTORIES.\\n1. A certain price is to be paid per one hundred lbs. of milk\\ncontaining a definite per cent of fat (e.g., $i.oo per lOO lbs.\\nof four per cent milk). By referring to the second half of\\nthe table on p. 271 we find $1.00 opposite 4.00 per cent of\\nfat; the figures in the same column as $1.00 then give the\\nvalue of 100 lbs. of milk containing percentages of fat rang-\\ning from 3.00 to 5.00; e.g., 100 lbs. of 3 per cent milk is\\nworth 75 cents, of 4.5 per cent milk $1.13, of 5.40 per cent\\nmilk $1.35, etc.\\n2. A certain price is to be paid per pound of fat delivered.\\nIf 21 cents is the price agreed upon we multiply .21 by three,\\nand the product, .63, gives the amount in dollars to be paid\\nper 100 lbs. of three per cent milk. The column in which\\nthe figure .63 occurs opposite 3.0 per ct. is then to be used\\nin the calculations as long as the price is paid, and 3.5 per\\ncent milk will be paid with 73 cents per 100 lbs., 5.3 per ct.\\nmilk $1.10 per 100 lbs., etc.\\nExample Patron A delivers 840 lbs. of milk during one\\nweek, containing, according to the test made, 4.3 per cent\\nfat. If the price agreed upon per pound of fat was as be-\\nfore stated, he is to receive 90 cents per 100 lbs. of milk, or\\n$7.56 in all.\\nPatron B, sending 625 lbs. of milk testing 3.45 per cent,\\nwill receive 6.25 X .72 $4.50, etc. In the table only\\ntenths of per cents are given; 3.45 being half-way between\\n3.40 and 3.50, for which percentages 71 and 73 cents are to\\nbe paid respectively, we multiply by the mean of the two\\nvalues, or .72. If a test differs less than five-hundredths\\nfrom any percentages given in the table, the nearest figure\\nis chosen.\\n3. Patrons are to be paid ivhat is received for the butter, less\\na certain amount for cost of making and marketing. Multiply\\neach man s milk by the per cent of fat it contains, and the\\nsum of the several products will be the total amount of fat\\ncontained in the day s milk. Divide the pounds of butter\\nmade from the milk by the pounds of fat it contained, to", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0329.jp2"}, "330": {"fulltext": "304 DAIRYING.\\nfind how much butter each pound of fat makes. Multiply-\\ning the amount received per pound of butter, less the cost\\nof making, etc., by this last result will give the amount to\\nbe paid for each pound of fat delivered.\\nExample: Suppose the patrons furnish milk containing\\nin all 400 lbs. of fat, which made 460 lbs. of buLter, selling\\nfor 27 cents per pound. The expense of making the butter\\nis found to be, e.g., 4 cents per pound. 27-4= 23 cents;\\n460 divided by 400 equals 1.15; 23 multiplied by 1.15 equals\\n26.45, which is the amount, in cents, to be paid per pound\\nof fat delivered; 26.45 X 3 79-35, or nearest 79 cents, is\\nthen the money to be paid for 100 lbs. of 3 per cent milk,\\nand (see table) 90 cents for 100 lbs. of 3.40 per cent milk,\\n$1.24 for 100 lbs. of 4.7 per cent milk, etc.\\n4. A certain price is to be paid per lOO lbs. of milk of average\\nquality. Find the total fat contained in the milk as before;\\ndivide this amount by the total weight of milk delivered,\\nand the result will be the average per cent of fat in the\\nmilk. Starting from this per cent at the left of the table,\\ngo to the right until the price per 100 lbs. agreed upon is\\nreached; the perpendicular column in which this figure is\\nfound is the one to be used. Example: Suppose milk of\\naverage quality is to be paid $1.00 per hundred pounds,\\nand the farmers furnish 8500 lbs. of milk, containing in all\\n440 lbs. of fat; 440 divided by 85.00 then equals 5.18, the\\nnumber nearest to which in the table is 5.20 per cent. To\\nthe right of 5.20 per cent $1.00 is found in the column\\nheaded .58, which column would be the one to use.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0330.jp2"}, "331": {"fulltext": "CREAMERIES AND CHEESE FACTORIES.\\n305\\nPRICE OF MILK OF DIFFERENT RICHNESS PER\\n100 POUNDS.\\nP.ct.\\nFat.\\nPrice per i\\n00 lbs. of Milk\\nin dollars and cents.\\n3.00\\nI. GO\\n\u00e2\u0080\u00a297\\n\u00e2\u0096\u00a094\\n.91\\n.88\\n.86\\n\u00e2\u0080\u00a283\\n.8t\\n\u00e2\u0080\u00a279\\n\u00e2\u0080\u00a277\\n3.10\\n1.03\\n1. 00\\n\u00e2\u0080\u00a297\\n\u00e2\u0096\u00a094\\n.91\\n.89\\n.86\\n\u00e2\u0096\u00a084\\n.82\\n\u00e2\u0080\u00a279\\n3.20\\n1.07\\n1.03\\n1. 00\\n\u00e2\u0080\u00a297\\n94\\n.91\\n.89\\n.86\\n\u00e2\u0080\u00a285\\n.82\\n3-30\\nI. 10\\n1.07\\n1.03\\nT.OO\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a294\\n\u00e2\u0080\u00a292\\n.89\\n.87\\n.84\\n340\\nI-I3\\n1. 10\\n1.06\\n1.03\\n1. 00\\n\u00e2\u0080\u00a297\\n\u00e2\u0096\u00a094\\n\u00e2\u0080\u00a292\\n.90\\n.87\\nn. CO\\nI--7\\n^\u00e2\u0080\u00a213\\n1.09\\n1.06\\n1.03\\n1 .00\\n\u00e2\u0096\u00a097\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.89\\n60\\n1 .20\\n1. 16\\n1. 12\\n1.09\\n1.06\\n1.03\\n1. 00\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a295\\n.92\\n3 70\\n1.23\\n1. 19\\n1. 16\\n1. 12\\n1.09\\n1.06\\n1.03\\n.oo\\n.98\\n\u00e2\u0080\u00a294\\n3.80\\n1.27\\n1.23\\n1. 19\\n^\u00e2\u0080\u00a2i5\\n1. 12\\n1.09\\n1.06\\n1.03\\n1. 00\\n\u00e2\u0080\u00a297\\n3 -90\\n1.30\\n1 .26\\n1.22\\n1. 18\\n1. 15\\nI. II\\n1.08\\n1.06\\n1.03\\n1. 00\\n4.00\\n1-33\\nI 29\\n1.25\\n1.21\\n1. 18\\n1. 14\\nI. II\\n1.08\\n1.06\\n1.02\\n4. to\\n1-37\\n1.32\\n1.28\\n1.24\\n1. 21\\n1. 17\\n1. 14\\nI. II\\n1.08\\nI \u00e2\u0096\u00a005\\n4.20\\n1.40\\n1-35\\ni^3i\\n1.27\\n1.24\\n1.20\\n1. 17\\n1. 14\\nI. 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II\\n1.09\\n1.07\\n1.04\\n1.02\\n1. 00\\n5-00\\n1.25\\n1.22\\n1. 19\\n1. 16\\n1. 14\\nI. II\\n1.09\\n1.06\\n1.04\\n1.02\\n5.10\\n1.28\\n1.24\\n1. 21\\nI. 19\\n1. 16\\n1.13\\nI. II\\n1.09\\n1.06\\n1.04\\n5-20\\n1.30\\n1.27\\n1.24\\nI. 21\\n1. 18\\n1. 16\\n1-13\\nI. II\\n1.08\\n1.06\\n5- 30\\nI 33\\nT.29\\n1.26\\n1.23\\n1.20\\n1. 18\\n115\\n1. 13\\n1. 10\\n1.08\\n540\\n1-35\\n1.32\\n1.29\\n1.26\\n1.23\\n1.20\\n1. 17\\n115\\n1. 12\\n1. 10\\n5 50\\n1.38\\n1-34\\n1-31\\n1.28\\n125\\n1.22\\n1.20\\n1.17\\n1. 14\\ni.i5\\n5.60\\n1.40\\n1-37\\n1.34\\nX.30\\n1.27\\n1.24\\n1.22\\n1 19\\n1. 17\\n1. 14\\n5-70\\n1-43\\n1-39\\n1.36\\n1-33\\n1.30\\n1.27\\n1.24\\n1. 21\\n1. 19\\n1.16\\n5.80\\n1-45\\n1. 41\\n1.39\\n1-35\\n1.32\\n1.29\\n1.26\\n1.23\\n1. 21\\n1. 18\\n5.90\\n1.48\\n1.44\\n1.41\\n1.38\\n1-34\\nI-3I\\n1.28\\n1.26\\n1.23\\n1.20\\n6.00\\n1.50\\n1.46\\n1-43\\n1.40\\n1.36\\n1-33\\n1.30\\n1.28\\n1.25\\n1.22\\n3.00\\n.60\\n\u00e2\u0080\u00a259\\n\u00e2\u0080\u00a258\\n\u00e2\u0080\u00a257\\n\u00e2\u0080\u00a256\\n\u00e2\u0080\u00a255\\n\u00e2\u0080\u00a254\\n\u00e2\u0080\u00a253\\n\u00e2\u0080\u00a252\\n\u00e2\u0080\u00a251\\n\u00e2\u0080\u00a250\\n3.10\\n.62\\n.61\\n.60\\n\u00e2\u0080\u00a259\\n.58\\n\u00e2\u0080\u00a257\\n\u00e2\u0080\u00a256\\n\u00e2\u0080\u00a255\\n\u00e2\u0080\u00a254\\n\u00e2\u0080\u00a253\\n\u00e2\u0080\u00a252\\n3.20\\n.64\\n\u00e2\u0080\u00a263\\n.62\\n.61\\n.60\\n\u00e2\u0080\u00a259\\n\u00e2\u0080\u00a258\\n\u00e2\u0080\u00a257\\n\u00e2\u0080\u00a255\\n\u00e2\u0080\u00a254\\n\u00e2\u0080\u00a253\\n3^30\\n.66\\n\u00e2\u0080\u00a265\\n.64\\n\u00e2\u0080\u00a263\\n.62\\n.60\\n\u00e2\u0080\u00a259\\n.58\\n\u00e2\u0080\u00a257\\n\u00e2\u0080\u00a256\\n\u00e2\u0080\u00a255\\n3.40\\n.68\\n.67\\n.66\\n.65\\n\u00e2\u0080\u00a263\\n.62\\n.61\\n.60\\n\u00e2\u0080\u00a259\\n.58\\n\u00e2\u0080\u00a257\\n3-50\\n.70\\n.69\\n.68\\n.66\\n\u00e2\u0080\u00a265\\n\u00e2\u0096\u00a064\\n\u00e2\u0080\u00a263\\n.62\\n.61\\n\u00e2\u0080\u00a259\\n\u00e2\u0080\u00a258\\n3.60\\n\u00e2\u0080\u00a272\\n\u00e2\u0080\u00a271\\n.70\\n.68\\n.67\\n.66\\n\u00e2\u0080\u00a265\\n.64\\n.62\\n.61\\n.60\\n3-70\\n\u00e2\u0080\u00a274\\n\u00e2\u0080\u00a273\\n\u00e2\u0096\u00a071\\n.70\\n\u00e2\u0080\u00a269\\n.68\\n.67\\n\u00e2\u0080\u00a265\\n64\\n\u00e2\u0080\u00a263\\n.62\\n3.80\\n.76\\n\u00e2\u0096\u00a075\\n\u00e2\u0080\u00a273\\n.72\\n\u00e2\u0080\u00a271\\n.70\\n.68\\n.67\\n.66\\n\u00e2\u0080\u00a265\\n.63\\n3.90\\n\u00e2\u0080\u00a278\\n\u00e2\u0096\u00a077\\n.75\\n\u00e2\u0096\u00a074\\n\u00e2\u0096\u00a073\\n\u00e2\u0080\u00a271\\n.70\\n.69\\n.67\\n.66\\n\u00e2\u0080\u00a265\\n4.00\\n.80\\n\u00e2\u0080\u00a279\\n\u00e2\u0080\u00a277\\n.76\\n\u00e2\u0080\u00a275\\n\u00e2\u0080\u00a273\\n\u00e2\u0096\u00a072\\n\u00e2\u0080\u00a271\\n69\\n.68\\n.67\\n4.10\\n.82\\n.81\\n\u00e2\u0080\u00a279\\n.78\\n.76\\n\u00e2\u0080\u00a275\\n\u00e2\u0080\u00a274\\n-72\\n\u00e2\u0080\u00a271\\n.70\\n.68\\n4.20\\n.84\\n\u00e2\u0080\u00a283\\n.81\\n.80\\n78\\n\u00e2\u0096\u00a077\\n\u00e2\u0080\u00a275\\n74\\n\u00e2\u0080\u00a273\\n\u00e2\u0080\u00a271\\n.70\\n4^30\\n.86\\n.84\\n\u00e2\u0080\u00a283\\n.82\\n.80\\n\u00e2\u0080\u00a279\\n\u00e2\u0080\u00a277\\n.76\\n\u00e2\u0080\u00a274\\n\u00e2\u0080\u00a273\\n\u00e2\u0080\u00a272\\n4.40\\n.88\\n86\\n\u00e2\u0096\u00a085\\n\u00e2\u0080\u00a283\\n.82\\n.80\\n\u00e2\u0080\u00a279\\n\u00e2\u0080\u00a278\\n.76\\n\u00e2\u0080\u00a275\\n\u00e2\u0080\u00a273\\n4 50\\n.90\\n.88\\n\u00e2\u0080\u00a287\\n\u00e2\u0080\u00a285\\n.84\\n.82\\n.81\\n\u00e2\u0080\u00a279\\n\u00e2\u0080\u00a279\\n.76\\n\u00e2\u0080\u00a275\\n4.60\\n.92\\n.90\\n\u00e2\u0080\u00a289\\n\u00e2\u0096\u00a087\\n.86\\n.84\\n\u00e2\u0096\u00a083\\n.81\\n.80\\n\u00e2\u0080\u00a278\\n\u00e2\u0080\u00a277\\n4.70\\n\u00e2\u0080\u00a294\\n.92\\n.91\\n.89\\n.88\\n.86\\n\u00e2\u0080\u00a2li\\n\u00e2\u0080\u00a283\\n.81\\n.80\\n\u00e2\u0080\u00a278\\n4.80\\n.96\\n\u00e2\u0080\u00a294\\n\u00e2\u0080\u00a293\\n\u00e2\u0080\u00a291\\n.90\\n.88\\n.86\\n.85\\n.83\\n.81\\n.80\\n4.90\\n.98\\n.96\\n\u00e2\u0080\u00a294\\n\u00e2\u0080\u00a293\\n.91\\n.90\\n.88\\n.86\\n.85\\n\u00e2\u0080\u00a283\\n.82\\n5.00\\n1. 00\\n.98\\n.96\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.91\\n.90\\n.88\\n.86\\n.85\\n.83\\n5.IO\\n1.02\\n1. 00\\n.98\\n\u00e2\u0080\u00a296\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.92\\n.90\\n.88\\n.86\\n\u00e2\u0080\u00a2^5\\n5.20\\n1.04\\n1.02\\n1. 00\\n.98\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.92\\n.90\\n.88\\n\u00e2\u0096\u00a0Iz\\n5^30\\n1.06\\n1.04\\nI 02\\n1. 00\\n\u00e2\u0080\u00a299\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.92\\n.90\\n.88\\n5 40\\n1.08\\n1.06\\n1.04\\n1.02\\n1. 00\\n\u00e2\u0096\u00a099\\n\u00e2\u0096\u00a097\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.92\\n.90\\n5-50\\n1. 10\\n1.08\\n1.06\\n1.04\\n1.02\\n1. 00\\n\u00e2\u0080\u00a299\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n.92\\n5.60\\n1. 12\\n1. 10\\n1.08\\n1.06\\n1.04\\ni.oa\\n1. 00\\n.98\\n\u00e2\u0096\u00a097\\n\u00e2\u0080\u00a295\\n\u00e2\u0080\u00a293\\n5-7\u00c2\u00b0\\n1. 14\\n1. 12\\n1. 10\\n1.08\\n1.06\\n1.04\\n1.02\\n1. 00\\n.98\\n\u00e2\u0080\u00a297\\n\u00e2\u0080\u00a295\\n5.80\\n1. 16\\n1. 14\\n1. 12\\n1.09\\n1.07\\n1.05\\n1.04\\n1.02\\n1. 00\\n.98\\n\u00e2\u0080\u00a297\\n5-90\\n1. 18\\n1. 16\\nI-I3\\nI. II\\n1.09\\n1.07\\n1.05\\n1.04\\n1.02\\n1. 00\\n.98\\n6. CO\\nI 20\\n1. 18\\ni^iS\\n^\u00e2\u0080\u00a2i3\\nI. II\\n1.09\\n1.07\\nI 05\\n1.03\\n1.02\\n1 .00", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0332.jp2"}, "333": {"fulltext": "CREAMERIES AND CllEKSK FACTORIES. 307\\nDIRECTIONS FOR 3IAKING DIVIDENDS IN\\nCREAMERIES AND CHEESE FACTORIES\\nAccording to the Per Cent of Fat in Milk Delivered.\\n(S. M. Babcock, in Hoard s Dairyman.\\nFind the amount of fat contained in the milk of each\\npatron for any period desired, by multiplying the pounds\\nof milk expressed in hundreds by the per cent of fat found\\nby the test. Add together the amount of fat from all the\\npatrons, thus obtaining the total pounds of fat delivered at\\nthe factory. Deduct the expenses of manufacture, etc.,\\nfrom the money received from sales, and divide the re-\\nmainder by the total fat. This gives the price to be paid\\nfor each pound of fat. Multiply the pounds of fat de-\\nlivered by each patron by the price; the product will be\\nthe amount which he is to receive.\\nIf it is desired to know the number of pounds of butter\\nmade from each patron s milk, divide the total yield of but-\\nter by the total fat delivered; the quotient will be the\\namount of butter made from one pound of fat. The fat\\ndelivered by each patron multiplied by this figure will give\\nthe pounds of butter to be credited to each patron.\\nThe accompanying table gives the butter yield from loo\\nlbs. of milk, when the pounds of butter from one pound of\\nfat range from i.io to 1.20, and for milks containing from\\n3 to 6 per cent of fat. To use the table find in the upper\\nhorizontal line the number corresponding most nearly to the\\nnumber of pounds of butter from one pound of fat. The\\nvertical column in which this falls gives the pounds of\\nbutter from 100 pounds of milk containing the per cents of\\nfat given in the outside columns.\\nExample A creamery receives during one month 250,000\\nlbs. of milk, which contained 9531 lbs. of fat; the yield of\\nbutter for the same period was 10,983 lbs., which sold for\\n29 cents per pound, bringing $3185.07. The expense for\\nmaking, etc., was four cents per pound, amounting to\\n$439.32, leaving $2745.75 to be divided among the patrons.\\nDividing this sum by 9531, the total number of pounds of\\nfat gives 28.8 cents per pound for the fat. This multiplied\\nby the number of pounds of fat in each patron s milk gives\\nthe amount which he should be paid.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0333.jp2"}, "334": {"fulltext": ".log\\nDAIRYING.\\nThe number of pounds of butter, 10,983, divided by 9531,\\nthe number of pounds of fat, gives 1.152 pounds of butter\\nfrom each pound of fat. The column headed 1.15 in the\\ntable is nearest to this ratio, and will therefore give the\\nbutter obtained from 100 lbs. of milk containing different\\nper cents of fat.\\nIf a patron delivered 9420 lbs. of milk containing 3.2 per\\ncent of fat during the period considered, his milk would\\nhave contained 301.44 lbs. of fat, which at 28.8 cents per\\npound would have amounted to $86.81. It would have\\nmade 301.44 X 1.152 347-26 lbs. of butter. In the column\\nheaded 1.15 in the table, opposite 3.2 per cent of fat, we\\nfind 3.68, which is the number of pounds of fat from 100\\nlbs. of this patron s milk. The error from the use of the\\ntable in this way will never amount to more than ounce\\nper 100 lbs. of milk.\\nYield of Butter from One Hundred Lbs. of Milk, in Lbs.\\nc\\nLbs. 0^\\niutter\\nper Pound of Fat.\\np.,\\nt.IO\\nI. II\\n1.12\\n1. 13\\n1. 14\\n1-15\\n1. 16\\n1. 17\\n1. 18\\n1. 19\\n1.20\\n01\\nt\\n3-0\\n3-30\\n3-33\\n3.. 36\\n3-39\\n3-42\\n3-45\\n3-48\\n3-51\\n3-54\\n3-57\\n3-60\\n3-0\\n3-1\\n3-41\\n3-441\\n3-472\\n3-503\\n3-534\\n3-565\\n3-596\\n3.627\\n3.658\\n3.680\\n3-72\\n3-1\\n3-2\\n3-52\\n3-552\\n3-584\\n3-616\\n3.648\\n3.680\\n3.712\\n3-744\\n3.776\\n3.808\\n3-84\\n3-*\\n3-3\\n3.63\\n3663\\n3-696\\n3-729\\n3-762\\n3-795\\n3 828\\n3.861\\n3-894\\n3.927\\n3-96\\n3-3\\n3-4\\n3-74\\n3-774\\n3.808\\n3.842\\n3-876\\n3.910\\n3-944\\n3-978\\n4.012\\n4.046\\n4.08\\n3-4\\n3-S\\n3.85\\n3-885\\n3.920\\n3-955\\n3-99\u00c2\u00b0\\n4 025\\n4.060\\n4.095\\n4130\\n4- 165\\n4.20\\n3-5\\n3-6\\n3-96\\n3-996\\n4.032\\n4.068\\n4 104\\n4.140\\n4.176\\n4.212\\n4.248\\n4.284\\n4-32\\n3-6\\n3-7\\n4.07\\n4.107\\n4.144\\n4.18.\\n4.2.8\\n4-255\\n4.292\\n4-329\\n4.366\\n4-403\\n4.44\\n3-^\\n38\\n4.18\\n4.218\\n4.256\\n4.294\\n4-332\\n4-370\\n4.408\\n4.446\\n4.484\\n4.522\\n^.56\\n3-8\\n3-9\\n4.29\\n4-329\\n4-368\\n4.407\\n4-446\\n4-485\\n4-524\\n4 563\\nA. 602\\n4.641\\n4.68\\n3-9\\n4.0\\n4.40\\n4.440\\n4 480\\n4.520\\n4 560\\n4 600\\n4.640\\n4.680\\n4.720\\n4.760\\n4.80\\n4.0\\n4.1\\n4-51\\n4-551\\n4-592\\n4-633\\n4-674\\n4715\\n4-756\\n4-797\\n4.838\\n4.870\\n4.9?\\n4.1\\n4.2\\n4.62\\n4.662\\n4.704\\n4.740\\n4.788\\n4.830\\n4-^72\\n4.914\\n4.956\\n4 998\\n5-04\\n4.2\\n4-3\\n4-73\\n4 773\\n4.816\\n4-859\\n4.902\\n4-945\\n4.988\\n5-031\\n5-074\\n5.117\\n5.16\\n4 3\\n4-4\\n4.84\\n4.884\\n4.928\\n4.972\\n5.016\\n5.060\\n5-104\\n5.148\\n5.192\\n5-236\\n5-28\\n4-4\\n4-5\\n4-95\\n4-995\\n5.040\\n5.085\\n5-130\\n5-^75\\n5.220\\n5-265\\n5-310\\n5-355\\n5.40\\n4-|\\n4 6\\n5.06\\n5.106\\n5-152\\n5-^.98\\n5-244\\n5.290\\n5-336\\n5-382\\nS.428\\n5.474:5-52\\n4-6\\n4 7\\n5-17\\n5-217\\n5.264\\n5-311\\n5-358\\n5-405\\n5-452\\n5-499\\n5-546\\n5-59315.64\\n4 7\\n4.8\\n5.28\\n5-328\\n5-376\\n5-424\\n5-472\\n5-520\\n5.568\\n5.616\\n5.664\\n5-712\\n^\u00e2\u0096\u00a0t\\n4 8\\n4.9\\n5-39\\n5-439\\n5.483\\n5-537\\n5-586\\n5-635\\n5.6S4\\n5-733\\n5.782\\n5-831\\nS.88\\n4-9\\n50\\n.\u00e2\u0096\u00a05-50\\n5-550\\n5.600\\n5 650\\n5.700\\n5-750\\n5 800\\n5.850\\nS.900\\n5-950\\n6.00\\n5.0\\n5-1\\n5-61\\n5 -661\\n5 712\\n5-763\\n5 814\\n5-865\\n5.916\\n5-967\\n6.018\\n6.060\\n6.12\\n5.1\\n5-2\\n5 72\\n5-772\\n6.824\\n5.876\\n5-928\\n5.980\\n6.C32\\n6.084\\n6 136\\n6.188\\n6.24\\n5-2\\n5-3\\n5-83\\n5-883\\n5-936\\n5.986\\n6.042\\n6.095\\n6.148\\n6.201\\n6.254\\n6-307\\n6.36\\n5-3\\n5-4\\n5-94\\n5-994\\n6.048\\n6. 102\\n6.156\\n6.210\\n6 26.,\\n6 318\\n6.372\\n6.426\\n6.48\\n5-4\\nS-5\\n6.05\\n6.105\\n6.160\\n6.215\\n6 270\\n6.325\\n6.380\\n6-435\\n6.490\\n6-545\\n6.60\\n5-5\\n5-6\\n6.16\\n6.216\\n6 272\\n6.328\\n6.384\\n6.440\\n6.496\\n6.552\\n6.608\\n6,664\\n6.72\\n5-6\\n5-7\\n6.27\\n6.327\\n6.384\\n6.441\\n6 498\\n7-555\\n6 612\\n6.669\\n6.726\\n6.783\\n6 84\\n5-7\\n5-8\\n6 38\\n6.438\\n6 4q6\\n6.554\\n6.612\\n6.670\\n6 728\\n6.786\\n6.844\\n6.902\\n6.96\\n5-8\\n5-9\\n6.49\\n6-549\\n6.608\\n6.667\\n6.726\\n6.785\\n6.844\\n6.903I6.962\\n7.021\\n7.08\\n5-9\\n6.0\\n6.60\\n6.660\\n6.720\\n6.780\\n6.840\\n6.Q00\\n6.960I7.020I7.080\\n7.140\\n7.20\\n6.0", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0334.jp2"}, "335": {"fulltext": "CHEESE.\\n309\\nTABLE SHOWING xVVETlAGK PER CENT OF FAT\\nIN 3IILK. (Partly after Martiny.)\\nSum of\\nSum of\\nc\\nSum of\\nc\\nW/3\\ns.\\nU tfl\\nw\\nOnfe\\n2\\ni2\\ntn\\n^t\\ni2\\nw\\nM\\ntn\\nen\\nen\\ntn\\nen\\nu\\nu\\nu\\n(U\\n(U\\n3.30\\na\\nu\\nu\\nH\\nH\\nH\\nH\\nH\\nH\\nH\\nH\\nH\\nlO\\nfO\\n2.90\\n10\\nro\\nin\\nt\\nm\\n14-50\\n11.60\\n8.70\\n16.50\\n13.20\\n9.90\\n18.50\\n14.80\\n11. 10\\n3.70\\n55\\n64\\n73\\n91\\n55\\n24\\n93\\n31\\n55\\n84\\n13\\n71\\n60\\n68\\n76\\n92\\n60\\n28\\n96\\n32\\n60\\n88\\n16\\n72\\n65\\n72\\n79\\n93\\n65\\n32\\n99\\n33\\n65\\n92\\n19\\n73\\n70\\n76\\n82\\n94\\n70\\n36\\n10.02\\n34\\n70\\n96\\n22\\n74\\n14-75\\n11.80\\n8.85\\n2.95\\n16.75\\n13.40\\n10.05\\n3.35\\n18.75\\n15.00\\n11.25\\n3.75\\n80\\n84\\n88\\n96\\n80\\n44\\n08\\n36\\n80\\n04\\n28\\n76\\n85\\n88\\n91\\n97\\n85\\n48\\nII\\n37\\n85\\n08\\n31\\n77\\n90\\n92\\n94\\n98,\\n90\\n52\\nM\\n38\\n90\\n12\\n34\\n78\\n95\\n96\\n97\\n99,\\n95\\n56\\n17\\n39\\n95\\n16\\n37\\n7y\\n15.00\\n12.00\\n9.00\\n3.00\\n17.00\\n13.60\\n10.20\\n3.40\\n19.00\\n15.20\\n11.40\\n3 80\\n05\\n04\\n03\\n01\\n05\\n64\\n23\\n41\\n05\\n24\\n43\\n81\\n10\\n08\\n06\\n02\\n10\\n68\\n26\\n42\\n10\\n28\\n46\\n82\\n15\\n12\\n09\\n03\\nIS\\n72\\n29\\n43\\n15\\n32\\n49\\n83\\n20\\n16\\n12\\n04\\n20\\n76\\n32\\n44\\n20\\n36\\n52\\n84\\n15-25\\n12.20\\n9-15\\n3.05\\n17-25\\n13.80\\n10.35\\n3 45\\n19.25\\n15.40\\n11-55\\n3.85\\n30\\n24\\n18\\no6i\\n30\\n84\\n38\\n46\\n30\\n44\\n58\\n86\\n35\\n28\\n21\\n071\\n35\\n88\\n41\\n47\\n35\\n48\\n61\\n87\\n40\\n32\\n24\\n08\\n40\\n92\\n44\\n48\\n40\\n52\\n64\\n88\\n45\\n36\\n27\\n09\\n45\\n96\\n47\\n49\\n45\\n56\\n67\\n89\\n15-50\\n12.40\\n9-30\\n3.10\\n17-50\\n14.00\\n10.50\\n3.50\\n19-50\\n15.60\\n11 .70\\n3.90\\n55\\n44\\n33\\nII\\n55\\n04\\n53\\n51\\n55\\n64\\n73\\n91\\n60\\n48\\n36\\n12\\n60\\n08\\n56\\n52\\n60\\n68\\n76\\n92\\n65\\n5^\\n39\\n13\\n65\\n12\\n59\\n53\\n65\\n72\\n79\\n93\\n70\\n56\\n42\\n14\\n70\\n16\\n62\\n54\\n70\\n76\\n82\\n94\\n15-75\\n12.60\\n9-45\\n3.15\\n17-75\\n14.20\\n10.65\\n3.55\\n19-75\\n15.80\\n11.85\\n3 95\\nh\\n64\\n48\\n16\\n80\\n24\\n68\\n56\\n80\\n84\\n88\\n96\\n85\\n68\\n51\\n17\\n85\\n28\\n71\\n57\\n85\\n88\\n91\\n97\\nP\\n72\\n54\\n18\\n90\\n32\\n74\\n58\\n90\\n92\\n94\\n98\\n95\\n76\\n57\\n19\\n95\\n36\\n77\\n59\\n95\\n96\\n97\\n99\\n16.00\\n12.80\\n9.60\\n3.20\\n18 00\\n14.40\\n10.80\\n3.60\\n20.00\\n16.00\\n12.00\\n4.00\\n05\\n84\\n63\\n21\\n05\\n44\\n83\\n61\\n05\\n04\\n03\\n01\\n10\\n88\\n66\\n22\\n10\\n48\\n86\\n62\\n10\\n08\\n06\\n02\\n15\\n92\\n69\\n23\\n15\\n52\\n89\\n63\\n15\\n12\\n09\\n03\\n20\\n96\\n72\\n1\\n20\\n56\\n92\\n64\\n20\\n16\\n12\\n04\\n16.25\\n13.00\\n9-75\\n3.25;\\n18.25\\n14.60\\n10.95\\n3.65\\n20.25\\n16.20\\n12.15\\n4.05\\n30\\n04\\n78\\n26\\n30\\n64\\n98\\n66\\n30\\n24\\n18\\n06\\n35\\n08\\n81\\n27\\n35\\n68\\n11.01\\n67\\n35\\n28\\n21\\n07\\n40\\n12\\n84\\n28\\n40\\n72\\n04\\n68\\n40\\n52\\n24\\n08\\n45\\n16\\n87\\n29\\n76\\n07\\n69\\n45\\n36\\n27\\n09", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0335.jp2"}, "336": {"fulltext": "310\\nDAIRYING.\\nTABLE SHOWING AVERAGE PER CENT OF FAT\\nIN MILilL.\u00e2\u0080\u0094iCoHtinued.)\\nSum of\\nc\\nSum of\\nc\\nSum of\\ng\\nu^\\nU^\\neg\\nIn 00\\nU3\\ntn\\nsts.\\nPer\\nf Fa\\ntn\\n\u00c2\u00abj\\n1\\ni\\n5\\n:i^\u00c2\u00b0\\nH\\n1\\n1\\nin\\n4.10\\n10\\nI-\\n10\\nCO\\n20.50\\n1\\n16.40 12.30\\n22.50\\n18.00\\n1\\n13.50 4.50\\n24.50\\n19.60\\n14.70\\n4.90\\n55\\n44 33\\n11\\n55\\n04\\n53 51\\n55\\n64\\n73\\n91\\n60\\n48 36\\n12\\n60\\n08\\n561 52\\n60\\n68\\n76\\n92\\n65\\n52, 39\\n13\\n65\\n12\\n59: 53\\n65\\n79\\n93\\n70\\n56 42\\n14\\n70\\n16\\n62 54\\n70\\n76\\n82\\n94\\n20.75\\n16.60 12.45\\n4 15\\n22.75\\n18.20\\n13 654.55\\n24-75\\n19.80\\n14.85\\n4.96\\n80\\n64! 48\\n16\\n80\\n24\\n68, 56\\n80\\n88\\n96\\n85\\n68 51\\n17\\n85\\n28\\n71 57\\n8S\\n88\\nQi\\n97\\n90\\n72\\n54\\n18\\n90\\n32\\n74 58\\n90\\n92\\n94\\n98\\n95\\n76\\n57\\n19\\n95\\n36\\n77 1 59\\n95\\n96\\n97\\n99\\nai.oo\\n16.80 12.60\\n4.20\\n23.00\\n18.40\\n13.80 4.60\\n25.00\\n20.00\\n15.00\\n6.00\\n05\\n84 63\\n21\\n05\\n44\\n83 61\\n05\\n04\\n03\\noi\\n10\\n88\\n66\\n22\\nJO\\n48\\n86 62\\nlO\\n08\\n06\\n02\\n15\\n92\\n69\\n23\\n15\\n52\\n89 63\\n15\\n12\\n09\\n03\\n20\\n96^ 72\\n24\\n20\\n56\\n92 64\\n20\\n16\\n12\\n04\\n21.25\\n17.00 12.75\\n4 25\\n23-25\\n18.60\\n13-95 4-65\\n25-25\\n20.20\\n1515\\n6.05\\n30\\n04! 78\\n26\\n30\\n64\\n98 66\\n30\\n24\\n18\\n06\\n35\\n08, 81\\n27\\n35\\n68\\n14.01\\n67\\n35\\n28\\n21\\n07\\n40\\n12! 84\\n28\\n40\\n72\\n04\\n68\\n40\\n32\\n24\\n08\\n45\\n16 87\\n29\\n45\\n76\\n07\\n69\\n45\\n36\\n27\\n09\\n21.50\\n17.20 12.90\\n4 30\\n23.50\\n18.80\\ni4.io 4.70\\n25.50\\n20.40\\n15-30\\n5 10\\n55\\n24 93\\n31\\n55\\n84\\n13 71\\n55\\n44\\n33\\nII\\n60\\n28\\n96\\n32\\n60\\n88\\n16! 72\\n60\\n48\\n36\\n12\\n65\\n32\\n99\\n33\\n65\\n92\\n19 73\\n65\\n^l\\n39\\n\u00c2\u00bb3\\n70\\n36\\n,3 02\\n34\\n70\\n96\\n22 74\\n1\\n70\\n56\\n42\\nH\\n21.75\\n17.40\\n1305\\n4.35\\n23-75\\n19.00\\n14.25 4.75\\n25-75\\n20.60\\n.5.45\\n6.15\\n80\\n44\\n08\\n36\\n80\\n04\\n28 76\\n80\\n64\\n48\\n16\\n85\\n48\\nII\\n37\\n85\\n08\\n31 1 77\\n85\\n68\\n51\\n17\\ngo\\n52\\n14\\n38\\ngo\\n12\\n34 78\\n90\\n72\\n54\\ni8\\n95\\n56\\n17\\n39\\n95\\n16\\n37 j 79\\n95\\n76\\n57\\n19\\n22.00\\n17.60\\n13.20\\n4.40\\n24.00\\n19.20\\n14.40 4.80\\n26.00\\n20.80\\n15.60\\n5.20\\n05\\n64\\n23\\n41\\n05\\n24\\n43 81\\n05\\n84\\n63\\n21\\n10\\n68\\n26\\n42\\n10\\n28\\n46 82\\n10\\n88\\n66\\n22\\n15\\n72\\n29\\n43\\n15\\n32\\n49 83\\n15\\n92\\n69\\n23\\n20\\n76\\n32\\n44\\n20\\n36\\n52, 84\\n20\\n96\\n72\\n24\\n22.25\\n.7.80\\n13-35\\n4 45\\n24.25\\n19.40\\ni4-5s 4.85\\n26.25\\n21.00\\nt5-75\\n5.25\\n30\\n84\\n38\\n46\\n30\\n44\\n58 86\\n30\\n04\\n78\\n26\\n35\\n8\u00c2\u00bb\\n41\\n47\\n35\\n48\\n61 87\\n35\\noS\\n81\\n27\\n40\\n92\\n44\\n4?\\n40\\n52\\n64 88\\n40\\n12\\n28\\n45\\n96\\n47\\n49\\n45\\n3.\\n67 89\\n1\\n45\\n16\\n87\\n29", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0336.jp2"}, "337": {"fulltext": "CREAMERIES AND CHEESE FACTORIES. 311\\nSUGGESTIONS TO PATRONS OF CHEESE FAC-\\nTORIES AND CREAMERIES. (Curtis.)\\nCare of 3Iilk.\\n1. All milk for the cheese factory must be clean, pure,\\nand wholesome, or the cheese will be bad. One hundred\\npounds of bad milk will injure 10,000 pounds of good milk.\\n2. The law is very strict against watering or skimming.\\nA fine of $10.00 to $100.00 is imposed if convicted.\\n3. After a cow has dropped her calf, the milk should not\\nbe taken to the factory until the tenth milking.\\n4. Milk run through an aerator as soon as drawn from\\nthe cow, in open air, is better for cheese and butter making\\nthan when set in a tub of water and dipped. By any means\\nat your command thoroughly air the milk until cooled.\\n5. Stagnant water, dead carcasses, or filth of any kind in\\nthe pasture or barn-yard produces tainted milk. For this\\nreason set the can of night s milk in a clean place.\\n6. Milk with clean hands never wet them with milk; it\\nis positively filthy.\\n7. See that the cow s udder is brushed clean and free\\nfrom fine dirt and dust before milking.\\n8. Never mix the night s and morning s milk. It will\\nmany times sour them both by pouring the warm milk into\\nthe cold.\\n9. Small cans (10 to 15 gallons) are much preferred to\\nlarger ones, as the milk is kept in a better condition.\\n10. Whey should be taken home in separate cans from\\nthat in which the milk is brought in.\\n11. If whey is taken home in the milk-cans, empty at\\nonce, wash with tepid water, then scald and turn them out\\nto the sun.\\n12. Insist that the cheese-maker keep the whey-vat clean,\\nby washing and scalding at least twice a week.\\n13. Insist that your factory shall take in milk by the\\nBabcock test, paying each patron according to what he dev\\nlivers.\\n14. Use a Babcock test yourself and know just what you\\nproduce; turn off the poor cows and fill their places with", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0337.jp2"}, "338": {"fulltext": "312 DAIRYING.\\ngood ones. Every patron should know for himself whether\\nhe is boarding unprofitable cows. There is no better way\\nof knowing this than by the use of the Babcock test at the\\nbarn. The cost of the test is but little, but its instruction\\nis very valuable.\\n15. It should always be remembered that pure milk can\\nonly be had through healthy cows, pure feed, pure water,\\npure air, and cleanly handling. Every patron is affected\\nin the cash outcome by the way his brother patrons pro-\\nduce and handle their milk, hence the necessity of each\\nadhering to sound rules based on sound dairy sense. There\\nis not a first-class factory in the land where good prices are\\nobtained for cheese but what the patrons practise thorough\\ncleanliness in the care of milk. Remember, it is a matter\\nof profit to each to do this.\\nCare of Cows.\\nPay special attention to the comfort of your cows. Do\\nnot let them remain out in cold rain-stormiS it will reduce\\nthe flow of milk. Feed liberally. The cow must at all\\ntimes have all the good feed she can eat and digest. Be\\nsure and provide some soiling-crop against the July and\\nAugust drought if the cow shrinks then you will lose money\\nin the fall, when butter and cheese are high. Oats and\\npeas, sweet corn or field corn, drilled 3^ feet apart, are a\\ngood soiling-crop.\\nA silo is a great help in the economical production of\\ncow feed. Thousands of successful dairymen have proved\\nthis. It is no longer an experiment.\\nDairy farming at high profit calls for close study con-\\ncerning the cow, concerning her feed, and how to produce\\nit at the best and cheapest. Every dairy neighborhood\\nwill show men who make nearly double the profit from the\\nbusiness that others do. We believe that it will pay every\\nman to be intelligent and as well posted as he can be on these\\nimportant questions. We must bring up the grade of our\\nreputation by making better butter and cheese. This will\\nbring on a larger and better paying demand. To cheat the", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0338.jp2"}, "339": {"fulltext": "CREAMERIES AND CHEESE FACTORIES. 313\\nconsumer with poor goods will, in the end, destroy the\\nbusiness. Better dairymen, better milk, better products,\\nbetter reputation in the world s markets, will surely bring\\nbetter profits, and is the only true road to Dairy Success.\\nBY-LiAWS AXD RULES FOR CO-OPE HATIVE\\nCREA31ERY ASSOCIATIONS.\\nI. This association shall be known as the Co-\\noperative Creamery Association.\\nII. The purpose of the association shall be to locate,\\nestablish and carry on the manufacture and sale of milk\\nproducts, in such a manner as will conduce to the greatest\\nconvenience and profit of the producers over the greatest\\namount of territory in the town of and vicinity. Also\\nto purchase, use, and hold real and personal estate neces-\\nsary for the transaction of the business of the association.\\nIII. The capital stock of the association shall be\\ndollars, divided into shares of ten dollars each.\\nIV. This association shall be co-operative. Cream and\\nmilk may be purchased or accepted from any person not a\\nstockholder on the same terms and conditions as may be\\nprescribed for stockholders.\\nV. Any person directly engaged in agricultural pursuits\\nmay become a member of this association by taking one or\\nmore shares of the stock of the association.\\nVI. I. The regular meetings of the association shall be\\nheld semi-annually, viz., on the first Mondays in and\\nin each year, at such time and place as the board\\nof directors may determine; and notice of such meeting\\nshall be given by the clerk to each member by mail seven\\ndays at least previous to the date of said meeting. 2.\\nSpecial meetings may be called either by the president,\\nwith the advice and consent of a majority of the directors,\\nor upon written request of one third of the stockholders of\\nthe association, upon seven days notice as above. 3.\\nMeetings of the board of directors may be called by the\\npresident or by any two directors.\\nVII. I. The officers of the association shall consist of a\\npresident, clerk, treasurer, five directors, and two auditors.\\n2. The president shall be chosen annually by the board of", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0339.jp2"}, "340": {"fulltext": "314 DAIRYING.\\ndirectors, by written ballot, at the regular meeting in\\nOctober. 3. The clerk, treasurer, board of directors, and\\nauditors shall be chosen by the stockholders annually, by\\nwritten ballot, at the regular meeting in October, and all\\nofficers shall hold office till others are chosen and qualified\\nin their stead. Vacancies in the above-named offices may\\nbe filled at any meeting of the stockholders in the mean-\\ntime by the board of directors. In case of the absence of\\nthe clerk a temporary clerk may be chosen and qualified\\nin his stead.\\nVIII. At any regularly called meeting of the association,\\nnine of the members thereof, and at any meeting of the\\nboard of directors, three members thereof, shall constitute\\na quorum for the transaction of business. A less number\\nmay adjourn from time to time.\\nIX. It shall be the duty of the president, who shall be a\\ndirector, to preside at all meetings of the association and of\\nthe board of directors, preserve order therein, put all ques-\\ntions, announce all decisions, and, in case of an equal divi-\\nsion, to give the casting vote. He shall receive and safely\\npreserve all bonds required of the officers of the associa-\\ntion and sign all certificates or documents issued by the\\nassociation or board of directors. In the absence of the\\npresident, it shall be the duty of one of the board of direc-\\ntors, in order of their seniority, to preside at any meeting.\\nX. It shall be the duty of the clerk to attend all meet-\\nings of the association and of the board of directors, and\\nto keep a correct record of the same, which record shall be\\nopen for the inspection of any member. He shall give\\nnotice of all meetings and of all appointments on commit-\\ntees, to each member thereof, and to each officer chosen, of\\nhis election; and shall serve all such other notices as ap-\\npertain to his office or as may be directed from time to time\\nby the association or board of directors. He shall attest\\nall certificates or documents issued signed by the president,\\nshall file all bills and reports and such other documents as\\nmay be ordered to be filed, and shall carry on all such\\ncorrespondence as may be directed shall act as secretary\\nof all committees when called upon; shall keep a correct", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0340.jp2"}, "341": {"fulltext": "CREAlklERTES AXD riTKESE FACTORIES. 315\\nfinancial account between the association and its members,\\nand shall have charge of all property not otherwise disposed\\nof. He shall give such bonds for the faithful performance\\nof his duty, and receive such compensation for his services,\\nas the board of directors may determine.\\nXI. It shall be the duty of the treasurer to receive all\\nmoney belonging to the association, giving his receipt\\ntherefor. He shall draw all money for the payment of\\nclaims against the association under the direction of the\\nboard of directors. He shall make a report to the board of\\ndirectors at such times as they may require. He shall per-\\nform all duties required of him by the laws of the common-\\nwealth and shall give such bonds for the faithful perform-\\nance of his duty as the board of directors may require.\\nXII. It shall be the duty of the board of directors to\\nattend to the general affairs of the association, invest the\\nfunds of the same, appoint such other agents and officers\\nas in their judgment the interests of the association require,\\nand fix all compensations. They shall keep or cause to be\\nkept a correct account of all cream or milk furnished by\\nthe stockholders or patrons, and a correct account of all\\nsales. They shall prescribe the rules and regulations\\ngoverning the collection and delivery of the cream and\\nmilk; may cause the quality of the same to be tested as\\noften as may be deemed expedient; may authorize the prem-\\nises of any stockholder or patron to be inspected, and\\nmay reject and refuse to collect or receive any cream or\\nmilk that is unsatisfactory or not furnished in compliance\\nwith the prescribed regulations. They shall establish\\nprices and have full power over the business of the associa-\\ntion, and shall in all cases pursue such measures as in their\\njudgment will tend to the best interests of the association.\\nThey shall make a full report of their doings, and a full\\nstatement of the business at each regular meeting, or\\nwhenever called upon to do so by vote of the stockholders.\\nXIII. The duties of the auditors shall be to audit all\\naccounts of the association, making a report to the board\\nof directors at the time of the regular meetings, and at such\\nQther times as they may require.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0341.jp2"}, "342": {"fulltext": "316 DAIi;VING.\\nXIV. The net profits of the business of the association,\\nafter such deductions have been made as the laws of the\\ncommonwealth require, shall be divided /re rata among the\\nstockholders, according to the number of shares held by\\neach. \\\\_Note. It is understood that the profits shall not\\nexceed 6 per cent on capital, all receipts in excess of this\\nsum and necessary reserves being declared in payment to\\npatrons for cream or milk furnished.]\\nXV. I. Any person doing business for the association or\\nincurring expense therefor shall receive a just remunera-\\ntion for such services or expense. 2. All documents issued\\nby the association shall bear the seal thereof, said seal to\\nbe in charge of the clerk. 3. The directors shall procure\\na corporate seal. 4. No member of the association can\\ntransfer his stock to any person not directly engaged in\\nagricultural pursuits. 5. In case shares are transferred by\\none person to another, the certificate thereof must be sur-\\nrendered to the treasurer, and the board of directors shall\\ncause another certificate to be issued to the person to whom\\nthe transfer is made.\\nXVI. These by-laws shall not be altered or amended unless\\nsuch alteration or amendment be proposed in writing one\\nmeeting previous to action being taken provided also that\\ntwo thirds of the members vote in the affirmative.\\nby-IjAws and rules for co-operative\\ncheese factories.\\nArticle i. This association shall be known as the\\nCheese Factory Association.\\nArt. 2. There shall be two meetings held yearly at the\\nfactory one in the spring and one in the fall or winter, to be\\ncalled by the president.\\nArt. 3. At the first meeting in each year there shall be\\nchosen by the patrons a president and a treasurer and sales-\\nman.\\nArt. 4. The salesman and treasurer shall sell all the cheese,\\nand as soon as he shall have sold and collected for one month s\\nmake of cheese, he shall, after paying the proprietor for ni^k-", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0342.jp2"}, "343": {"fulltext": "CREAM KUIES AXD CII I .ESE FACTORIES. 317\\ning and deducting the other expenses, divide the proceeds pro\\nrata, according to the amount of butter-fat delivered by each\\npatron, as determined by the Babcock test.\\nArt. 5. It shall also be the duty of the treasurer and sales-\\nman to keep the books of the association, and make final divi-\\ndend yearly to all the patrons whenever all the cheese is sold\\nand paid for. He shall also keep a milk book, showing the\\nnumber and amount of cheese made each month, to be taken\\nfrom the factory s books. Said treasurer s milk and cheese\\nbooks shall be subject to the inspection of the patrons and the\\npresident.\\nArt. 6. The manager shall keep an accurate account with\\neach patron of the number of pounds of milk delivered each\\nday and make and record daily (every week or month) tests of\\nsame to show its fat content; also an account of the number and\\namount of cheese made, which accounts shall be subject to the\\ninspection of the officers and patrons.\\nArt. 7. The president shall be authorized to preside over\\nthe entire transactions of patrons or officers, and constitute a\\ncommittee to investigate all matters pertaining to said factory,\\nand if any contingency should arise, he shall be authorized to\\nbring suit in law against any delinquent.\\nArt. 8. The manager (cheese-maker) shall be authorized to\\ncriticise all milk offered, and he shall reject the same if in his\\njudgment said milk is unfit to run into cheese; also to deter-\\nmine the fat content of any milk, and if found to be below the\\nlegal standard of the State, shall report the same to the presi-\\ndent, whose duty it shall be to send out a committee of three to\\nthe premises of said delinquent, witnessing the transit of the\\nmilk on the ensuing day from the cow to the factory, which\\nshall again be tested as on the previous day, and if found to\\nvary, the party in question shall be adjudged guilty of having\\ndiluted or adulterated the same, as shall appear, and shall forfeit\\nand pay to the association as liquidated damages the sum of\\ntwenty-five dollars for each and every day such dilution shall\\noccur.\\nArt. 9. The president shall also have power to call special\\nmeetings of the patrons at any time he may deem it necessary,\\nand he shall be required to call a meeting of the patrons when", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0343.jp2"}, "344": {"fulltext": "318 DAIRYIKG.\\never a request is presented to him sig-ned by ten patrons.\\nWhenever a meeting is to be called, the president shall give\\npatrons at least two days notice.\\nArt. io. The action of the treasurer and salesman in regard\\nto selling or holding cheese shall be governed by a vote of a\\nmajority of the patrons. If no vote is taken, he is to exercise\\nhis best judgment in the matter.\\nArt. II. In voting at any annual or special meeting of this\\nassociation the patrons shall be allowed one vote for every cow\\nthe milk of which is brought to the factory. [This may be\\naltered to one vote on each share of the capital stock or one\\nvote to each shareholder.]\\nArt. 12. The treasurer and salesman shall attend all meet-\\nings of the association whenever possible, and shall take min-\\nutes of the proceedings, and place the same on file in his office,\\nand in other respects act as secretary. In case he should be\\nabsent, a temporary secretary may be chosen. In case the\\npresident is absent at any meeting, a temporary president may\\nbe chosen for a presiding officer.\\nRULES FOR PATRONS AND INSTRUCTIONS TO\\nCREAM OR MILK GATHERERS.\\nThese rules may be made to apply to either whole-milk or gathered-\\ncream creameries.\\nFeeding. We insist upon only such food being fed to cows\\nas will produce the largest and best quality of milk or cream.\\nTurnips, onions, cabbage, or anything likely to injure the\\nquality of milk, cream, or butter is prohibited.\\nMilking. Cows must be carefully cleaned before milking,\\nto avoid odors that taint the milk. The milk must be strained\\nthrough two strainers one of them cloth before going into\\nthe cans. Thorough cleanliness must be observed in every-\\nthing.\\nCreamers and Cans. Creamers must be kept in a place free\\nfrom odors, and cleanliness maintained in their vicinity. Tanks\\nand cans must be kept sweet and clean, and the water free and\\nclear. Cans must be washed, then scalded every time they are\\nused. The water in the creamers should not go below 45 de-\\ngrees in summer and 40 degrees in winter.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0344.jp2"}, "345": {"fulltext": "CREAMERIES AND CHEESE FACTORIES. ;U9\\nSetting: Milk. All cans must be filled full of fresh milk, so\\nfar as possible, and immediately placed in the tank. After cans\\nare set in water they must not be disturbed. Patrons are not\\nallowed to draw off the milk except on Sundays, or with per-\\nmission from the trustees.\\nMixing Milk. Cans must not be partly filled at one milking\\nand after standing long enough for the cream to begin to sepa-\\nrate be filled with milk from another milking, or with anything\\nwhatever. After a can has once been set it must not in any\\nway be disturbed or meddled with, nor the milk drawn off by\\nthe patrons, except on Sunday.\\nNight s Milk. When niilk is delivered but once each day,\\nthe cans containing the night s milk must be set in cold water\\nimmediately after milking and the milk thoroughly stirred by\\nusing a dipper and pouring until the milk is thoroughly cooled.\\nA better plan is to use a cooler to thoroughly cool and aerate\\nthe milk before it is put in the cans. The night s milk must be\\nleft setting in cold water until it is hauled to the creamery.\\nCream and Milk Gatherers. Cream and milk gatherers are\\nforbidden to take any cream or milk which is dirty, or for any\\nreason, in their judgment, is not of satisfactory quality or con-\\ndition, or which has been in any way so treated as to indicate\\nthat an attempt has been made to interfere with the proper and\\nnatural separation of the cream, or of its being correctly counted\\non the gauge, or in violation of these rules.\\nAny patron found neglecting or violating any of these rules\\nmust at once be reported to some one of the board of trustees\\nor directors, and his cream or milk must not again be taken till\\nhe has satisfied the trustees that his neglect was, for good rea-\\nsons, excusable and if any patron shall more than once be so\\nreported it shall be deemed a sufficient reason for refusal to\\nagain receive his cream at all.\\nCream or milk gatherers are especially directed to take all\\npossible pains to discover all violations or neglect of any of\\nthese rules, and strictly enforce them in every case.\\nThese rules and instructions are found by experience and\\nobservation to be necessary for the protection of the association\\nand the best good of all its members. Copies thereof will be\\nsecurely posted conveniently near each tank where milk cans\\nare set, so that ignorance can be no excuse for neglect.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0345.jp2"}, "346": {"fulltext": "320 DAIRYING.\\nPatrons are requested to notify the board of trustees or direc-\\ntors if any cream or milk gatherer is in any way delinquent or\\ncareless in his observance of these instructions.\\nPatrons who are not disposed to be governed by these rules\\nare requested to so advise the trustees or directors, and the\\ntreasurer will make prompt settlement with any who wish to\\nwithdraw.\\nBy order of the trustees or directors.\\no President,\\nTreas.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0346.jp2"}, "347": {"fulltext": "PART III. GENERAL TOPICS.\\nI. CONSTITUTIONS OF AGRICULTURAL\\nASSOCIATIONS.\\nCONSTITUTION AND BY LAWS OF AGRICULTURAL\\nCLUBS.\\nTogether With Rules of Order, and Order of Business.\\n(McKekkow.)\\nConstitution.\\nPreamble. We, the undersigned, interested in agricul-\\nture and horticulture, and desirous to secure the benefits to\\nbe derived from organization, for the purpose of practical\\ndiscussion and the promotion of the common interests\\nof our pursuits, do subscribe the following Constitution:\\nArticle I. Name. This association shall be styled and\\nknown as the Agricultural Club.\\nArticle II. Objects. The objects of this club are to ad-\\nvance the knowledge and promote the general interests of\\nagriculture and horticulture in this community.\\nArticle III. Officers. The officers shall consist of a\\npresident, vice-president, recording secretary, correspond-\\ning secretary, treasurer, and librarian.\\nArticle IV. Duties of Officers. Section i. It shall be\\nthe duty of the president to preside at all meetings of the\\nclub; to enforce a due observance of the Constitution, By-\\nlaws, and Rules of Order; to assign topics of discussion at\\nthe suggestion of members. He shall neither make nor\\nsecond any motion, but shall have the privilege of taking\\npart in debate; and while he has the floor the meeting for\\nthe time being shall be in charge of the vice-president;\\nbut the president shall have no vote unless the club shall\\nbe equally divided.\\nSection 2. It shall be the duty of the vice-president to\\npreside at all times when the president is absent, and while\\nhe shall have temporarily vacated the chair.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0347.jp2"}, "348": {"fulltext": "322 GENERAL TOPICS.\\nSection 3. The recording secretary shall keep a record\\nof the proceedings of the club; also the name of each\\nmember, and shall on the regular last meeting of each year\\nprepare and read the names of all members; and he shall\\nhave charge of the archives of the club.\\nSection 4. The corresponding secretary shall conduct\\nthe correspondence of the club and act as recording secre-\\ntary in the absence of that officer. He shall also render\\nsuch assistance to the recording secretary as that officer\\nmay require in the performance of his duties.\\nSection 5. The treasurer shall keep all money belong-\\ning to the club, and disburse the same under the direction\\nof the club, according to its laws. He shall collect all fees\\nand dues of members, and shall at some time during the\\nmonth of December of each year notify such as are in\\narrears and request their dues. He shall keep a correct\\naccount of all moneys received and expended.\\nSection 6. The librarian shall have charge of the li-\\nbrary and its appurtenances, regulating the use of the same\\nby the members, according to the rules and regulations\\nprescribed. He shall make a written report of the condi-\\ntion of the library at the annual meeting, and at such\\nother times as the club may direct. He shall, within one\\nweek, deliver to his successor in office the library and its\\nappurtenances, and all books, papers, and documents in\\nhis possession belonging to the club.\\nArticle V. Elections. All elections for officers shall be\\nby ballot, and shall be held at the first regular meeting in\\nJanuary of each, year; and their terms shall commence im-\\nmediately after their election, to continue for one year, or\\nuntil others are elected to fill their places. In the case of\\nvacancy occurring in any office the club shall go imme-\\ndiately into an election to fill the same. A majority of all\\nthe votes cast shall be necessary to a choice.\\nArticle VI. Membership. Section i. Any person inter-\\nested in agriculture or horticulture, and of good moral\\nstanding, may become a member of this club by signing\\nthis Constitution, agreeing to support all laws and regula-\\ntions made in pursuance thereof, and paying fifty cents\\nannually into the treasury.\\nSection 2. Honorary membership may be conferred in", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0348.jp2"}, "349": {"fulltext": "CONSTITUTIONS OF AWlUCULTUliAL ASSOCIATIONS. 323\\nconsideration of eminent character and services in honor\\nof agriculture or horticulture and shall be conferred with-\\nout fee or dues. The recipient shall not be entitled to\\nhold office, but may take part in all discussions and vote\\non all questions.\\nArticle VII. Amendments. No alteration, amendment,\\nor addition can be made to this Constitution, neither can\\nany part of it be repealed, without a vote of two thirds of\\nthe members present. Any proposed alteration, amend-\\nment, addition, or repeal must be submitted in writing,\\nfiled with the recording secretary, and read at two regu-\\nlar meetings next preceding that on which the vote is taken.\\nBy-laws.\\nArticle I. This club shall assemble weekly (or twice a\\nmonth) on evenings from November ist to April\\n1st, and at such intervals thereafter as may be agreed\\nupon by the club, or appointed by the president. The\\ntime and place of meeting may be altered at any regular\\nmeeting of the club by a vote of two thirds of all of the\\nmembers present.\\nArticle II. Section i. Seven members shall constitute\\na quorum for the transaction of business of the club. A\\nless number may meet, maintain a discussion on any topic,\\nand adjourn to any given time.\\nSection 2. Persons present, not members of the club,\\nmay be invited to take part in all discussions of agricul.\\ntural topics; but they shall take no part in the business of\\nthe club.\\nArticle III. Section i. If the funds of the club should\\nat any time be exhausted, or inadequate to meet the de-\\nmands contemplated by the Constitution, there shall be an\\nequal assessment upon each member to make up the de-\\nficiency.\\nSection 2. No appropriation of money from the funds\\nof the club shall be lawful, except in furtherance of the\\nobjects contemplated by the Constitution, as stated in ar-\\nticle 2, or as especially provided by these By-laws.\\nArticle IV. Section i. There shall be a library estab-", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0349.jp2"}, "350": {"fulltext": "C 34 GENERAL TOPICS.\\nHshed for the use of the club in furtherance of the objects\\ncontemplated in article 2 of the Constitution.\\nSection 2. The library shall be open to the free use of\\nthe members of the club, who shall not be more than three\\nmonths indebted to the treasury, subject to the prescribed\\nrules and regulations.\\nSection 3. The library shall be maintained by the sur-\\nplus fund, after defraying the expenses of the club, and\\nby the voluntary contributions and donations of the mem-\\nbers, to be duly accredited to each contributor and donor.\\nSection 4. The library shall be in charge of the li-\\nbrarian, as provided in article 4, section 6, of the Consti-\\ntution. There shall be a standing library committee of\\nthree members appointed at each annual meeting, of whom\\nthe librarian shall be one, and ex-officio chairman, which\\nshall have charge of the purchase and collection of books,\\npapers, and pamphlets for the library, and perform such\\nother duties as may be ordained.\\nSection 5. Rules. Rule i. No member shall have from\\nthe library more than one (two) book(s) at a time.\\nRule 2. No volume shall be retained longer than two\\nweeks, under penalty of a fine of ten cents for the first\\nweek of detention, and five cents for every week thereafter.\\nRule 3. There shall be assessed for injuries as follows:\\nist. For an injury beyond ordinary wear, an amount pro-\\nportionate to the injury, ascertained by the librarian. 2d.\\nFor the loss of the volume, the cost of the book; and if one\\nof a set, an amount sufficient to replace it, or purchase a\\nnew volume.\\nRule 4. No person having incurred a fine shall be per-\\nmitted to take books from the library until the fine is paid.\\nArticle V. A vote of two thirds of all the members\\npresent shall be required to pass any appropriation of\\nmoney by the club, other than for its necessary contingent\\nexpenses.\\nArticle VI. Section i. Any member who shall suffer\\nhis account with the treasurer to go unsettled for more\\nthan one year shall cease to be considered as belonging to\\nthe club, and his name shall be stricken from the roll ac-\\ncordingly.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0350.jp2"}, "351": {"fulltext": "rON STITUTIOXS OF A(J fllCULTURAL ASSOCIATIOKS. 325\\nSection 2. Any member who shall be guilty of any gross\\nviolation of the rules of order, or of profane or indecent\\nlanguage or conduct, at any of the meetings of the club\\nshall be fined, reprimanded, or expelled, as the club may,\\nby a two thirds vote, decide.\\nSection 3. Any member who shall become guilty of any\\nheinous offence or disgraceful practice, such as to render\\nhim an unfit associate, shall, on conviction thereof, be ex-\\npelled from the club.\\nArticle VII. These By-laws may be amended in the\\nsame manner as the Constitution.\\nStanding Resolutions.\\nResolved, That after this date the weekly meetings of\\nthis club shall be held on at or at the resi-\\ndences of the members of the club, at o clock.\\nResolved, That there shall be an Executive Committee,\\nconsisting of the president, recording secretary, and treas-\\nurer, having power to transact the necessary business\\nof the club, during the term when the meetings are not\\nheld.\\nRules of Order.\\n1. No question shall be stated unless moved by two\\nmembers, nor open for discussion until stated by the presi-\\ndent.\\n2. When a member intends to speak on a question, he\\nshall rise in his place and respectfully address his remarks\\nto the chair, confine his remarks to the question, and avoid\\npersonalities. Should more than one person rise at a\\ntime, the president shall determine who is entitled to the\\nfloor.\\n3. When a member is called to order by the president,\\nor any other member he shall at once take his seat, and\\nevery point of order shall be decided by the president,\\nwithout debate, subject to an appeal to the club.\\n4. In case of an appeal from the decision of the chair\\nthe question shall be put to the club thus: Shall the de-\\ncision of the chair be sustained? which shall be decided\\nwithout debate.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0351.jp2"}, "352": {"fulltext": "326 GENERAL TOPICS.\\n5. No member shall interrupt another while he is speak-\\ning, except to call to order.\\n6. Any member may call for a division of the question,\\nwhen the sense will admit of it.\\n7. When any three members call for the yeas and nays,\\nthey shall be taken and recorded on the minutes.\\n8. All resolutions shall, when required by the president\\nor any member, be submitted in writing, and signed by the\\nmember offering the same.\\ng. Cushing s Manual of Parliamentary Practice shall\\nbe adopted as authority in all matters pertaining to parlia-\\nmentary order in the club.\\n10. These Rules may be amended in the same manner\\nas the Constitution and By-laws.\\nOrder of Business.\\n1. Calling the roll of officers and necessary filling of\\nvacancies.\\n2. Reading of minutes of last meeting.\\n3. Reports of committees.\\n4. Unfinished business.\\n5. New business.\\n6. Reception of new members.\\n7. Has any member any question to ask for information\\nin regard to his farm, stock, etc.?\\n8. Reading of communications and essays.\\n9. Discussion of regular topic.\\n10. Assignment of subject for next discussion.\\nconstitution of village-improvement\\nsocieties.\\nArticle i. This society shall be called the Im-\\nprovement Society.\\nArt. 2. The object of this society shall be to improve\\nand ornament the streets and public grounds of the village\\nby planting and cultivating trees, establishing and protect-\\ning grass-plats and borders in the avenues, and generally\\ndoing whatever may tend to the improvement of the village\\nas a place of residence.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0352.jp2"}, "353": {"fulltext": "CONSTITUTIONS OF AGRICULTURAL ASSOCIATIONS. 327\\nArt. 3. The business of the society shall be conducted\\nby a board of nine directors, five gentlemen and four\\nladies, to be elected annually by the society, who shall\\nconstitute the board. This board shall, from its own\\nnumber, elect one president, two vice-presidents, a secre-\\ntary, and treasurer, and shall appoint such committees as\\nthey may deem advisable to further the ends of the society.\\nArt. 4. It shall be the duty of the president, and, in his\\nabsence, of the senior vice-president, to preside at all meet-\\nings of the society, and to carry out all orders of the board\\nof directors.\\nArt. 5. It shall be the duty of the secretary to keep a\\ncorrect and careful record of all proceedings of the society\\nand of the board of directors in a book suitable for their\\npreservation, and such other duties as ordinarily pertain\\nto the office.\\nArt. 6. It shall be the duty of the treasurer to keep the\\nfunds of the society, and to make such disbursements as\\nmay be ordered by the board of directors.\\nArt. 7. No debt shall be contracted by the board of\\ndirectors beyond the amount of available funds within\\ntheir control to pay it, and no member of this society shall\\nbe liable for any debt of the society beyond the amount of\\nhis or her subscription.\\nArt. 8. Any adult person may become a member of this\\nsociety by paying two dollars ($2.00) annually. Any per-\\nson not of age who shall plant and protect a tree, under\\nthe direction of the board of directors, or shall pay the\\nsum of $1.00 annually, may become a member of this\\nsociety until of age, after which time the annual dues\\nshall be increased to two dollars ($2. 00), the same as other\\nadults.\\nArt. 9. The annual meeting of the society shall be held\\nduring the first week in October at such place as the board\\nof directors may select, and a notice of such meeting shall\\nbe posted in prominent places through the village. Other\\nmeetings of the society may be called by the board of\\ndirectors when desirable.\\nArt. 10. At the annual meeting the board of directors", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0353.jp2"}, "354": {"fulltext": "328 GEifEIlAL TOPICS.\\nshall report the amount of money received during the year\\nand the source from which it has been received; the amount\\nof money expended during the year, and the objects for\\nwhich it has been expended; the number of trees planted\\nat the cost of the society, and the number planted by indi-\\nviduals; and, generally, all acts of the board that may be\\nof interest to the society. This report shall be entered\\non the record of the society.\\nArt. II. This constitution may be amended with the\\napproval of two thirds of the members present at any\\nannual meeting of the society, or at any special meeting\\ncalled for that purpose, a month s notice of the proposed\\namendment, with its object, having been given.\\nCONSTITUTION OF ROAD LEAGUES.\\nArticle i. This organization shall be known as the\\nRoad League of County, (State).\\nArt. 2. Its object shall be the improvement of public\\nroads in and vicinity.\\nArt. 3. Any person may become a member on payment\\nof one dollar per annum, and shall be entitled to vote at\\nannual meetings.\\nArt. 4. The annual meeting shall be held in November\\non Mondays on or preceding the full moon.\\nArt. 5. The business of the Road League shall be\\nintrusted to a council of twelve, who shall be chosen by\\nballot at the annual meetings, and they shall hold office\\nuntil their successors are elected.\\nBy-laws.\\nArt. I. The council of twelve shall convene as soon as\\npossible after the election, and shall choose from their\\nnumber a president, also a secretary and treasurer (who\\nmay be one and the same person), and the council shall\\nhold meetings monthly at the call of the secretary.\\nArt. 2. The president shall preside at all meetings, and\\nwhen absent a member present shall be called to the chair\\nin the usual way.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0354.jp2"}, "355": {"fulltext": "CONSTITUTIONS OF AGRICULTUllAL ASSOCIATIOKS. 329\\nArt. 3. The secretary shall keep a record of the proceed-\\nings of all meetings and conduct the correspondence of the\\nleague.\\nArt. 4. The treasurer shall keep an accurate account of\\nreceipts and disbursements in a book for that purpose, and\\nall disbursements shall be authorized or approved by the\\ncouncil.\\nArt. 5. Meetings of the council may be called by order\\nof the president, or at the request of three of its members,\\nand five shall constitute a quorum.\\nArt. 6. The president shall appoint a monthly committee\\nof two members of the council, who shall give special\\nsupervision to the work of the overseer in charge of the\\nroads under the jurisdiction of the league, and serve until\\ntheir successors are appointed.\\nArt. 7. The council shall fill all vacancies occurring by\\nresignation or otherwise, and they may drop from their\\nnumber any member who shall persistently neglect his\\nduty, or manifest indifference by non-attendance of the\\nmonthly meetings.\\nArt. 8. The constitution and by-laws of this league may\\nbe changed by a two thirds vote of the entire council,\\nnotice of such change having been given in writing at a\\npreceding meeting.\\nThe order of business of the council shall be as follows.\\nI. RoU-call. 2. Reading of minutes of previous meeting.\\n3. Report of treasurer. 4. Unfinished business. 5. Nev/\\nbusiness. 6. Reports of committees and of the overseers.\\n7. Adjournment.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0355.jp2"}, "356": {"fulltext": "330\\nGENERAL TOPICS.\\nII. MISCELLANEOUS SUBJECTS AND\\nTABLES.\\nEXPLANATION OF THE FLAG SIGNALS ADOPTED\\nBY THE UNITED STATES WEATHER BUREAU.\\nThe U. S. Weather Bureau furnishes, when practicable,\\nfor the benefit of the general public and those interests de-\\npendent to a greater or less extent upon weather condi-\\ntions, the Forecasts which are prepared daily, at\\nlo A.M. and ID P.M., for the following day. These weather\\nforecasts are telegraphed to observers at stations of the\\nWeather Bureau, railway officials, and many others,\\nand are so worded as to be readily communicated to the\\npublic by means of flags or steam whistles. The flags\\nadopted for this purpose are five in number, and of the\\nform and dimensions indicated below:\\nNo. I\\nWhite Flag.\\nNo. 3.\\nWhite and Blue\\nFlag.\\nNo 4. No. 5.\\nBlack Tri- White Flag\\nangular with black\\nFlag. square in centre.\\nClear or fair Rain or snow. Local rains\\nweather.\\nor snow\\nTemperature\\nsignal.\\nCold wave.\\nNo. I, white flag, 6 feet square, indicates clear or fair\\nweather. No. 2, blue flag, 6 feet square, indicates rain or\\nsnow. No. 3, white and blue flag (parallel bars of white\\nand blue), 6 feet square, indicates that local rains or show-\\ners will occur, and that the rainfall will not be general.\\nNo. 4, black triangular flag, 4 feet at the base and 6 feet in\\nlength, always refers to temperature; when placed above\\nNos. I, 2, or 3, it indicates warmer weather; when placed", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0356.jp2"}, "357": {"fulltext": "MISCELLANEOUS SUBJECTS AND TABLES. 331\\nbelow Nos. I, 2, or 3, it indicates colder weather; when not\\ndisplayed, the indications are that the temperature will re-\\nmain stationary, or that the change in temperature will\\nnot vary more than 4\u00c2\u00b0 from the temperature of the same\\nhour of the preceding day from March to October, inclu-\\nsive, and not more than 6\u00c2\u00b0 for the remaining months of the\\nyear. No. 5, white flag, 6 feet square, with black square\\nin centre, indicates the approach of a sudden and decided\\nfall in temperature. This signal is not to be displayed un-\\nless it is expected that the temperature will fall to 42 or\\nlower, and is usually ordered at least twenty-four hours in\\nadvance of the cold wave.\\nInterpretation of Displays.\\nNo. I, alone, indicates fair weather, stationary tempera-\\nture.\\nNo. 2, alone, indicates rain or snow, stationary tempera-\\nture.\\nNo. 3, alone, indicates local rain or snow, stationary\\ntemperature.\\nNo. I, with No. 4 above it, indicates fair weather,\\nwarmer.\\nNo. I, with No. 4 below it, indicates fair weather, colder.\\nNo. 2, with No. 4 above it, indicates warmer weather,\\nrain or snow.\\nNo. 2, with No. 4 below it, indicates colder weather, rain\\nor snow.\\nNo. 3, with No. 4 above it, indicates warmer weather,\\nwith local rains or snow.\\nNo. 3, with No. 4 below it, indicates colder weather,\\nwith local rains or snow.\\nNo. 1, with No, 5 above it, indicates fair weather, cold\\nwave.\\nNo. 2, with No. 5 above it, indicates wet weather, cold\\nwave.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0357.jp2"}, "358": {"fulltext": "332 general topics.\\nIjIst of headquarters of state weather\\nservices.\\nThe headquarters of the state weather services are as\\nfollows:\\nAuburn, Alabama. Crete, Nebraska.\\nLittle Rock, Arkansas. Carson City, Nevada.\\nSacramento, California. New Brunswick, New Jersey.\\nDenver, Colorado. Santa Fe, New Mexico.\\nAtlanta, Georgia. Ithaca, New York.\\nSpringfield, Illinois. Raleigh, North Carolina.\\nIndianapolis or Lafayette, Bismarck, North Dakota.\\nIndiana. Columbus, Ohio.\\nDes Moines, Iowa. Portland or Oswego, Oregon.\\nTopeka, Kansas. Philadelphia, Pennsylvania.\\nLouisville, Kentucky. Columbia, South Carolina.\\nNew Orleans, Louisiana. Huron, South Dakota.\\nBaltimore, Maryland. Nashville, Tennessee.\\nCambridge, Massachusetts. Galveston, Texas.\\nLansing, Michigan. Lynchburg, Virginia.\\nMinneapolis, Minnesota. Olympia, Washington.\\nUniversity, Mississippi. Parkersburg, West Virginia.\\nColumbia, Missouri. Milwaukee, Wisconsin.\\nBENEFICIALi AND HARMFUL. HAWKS AND OWIjS.\\n(Yearbook U. S. Dept. of Agriculture.)\\nMuch misapprehension exists among farmers as to the\\nhabits of birds of prey. Examination of the contents of\\nthe stomachs of such birds to the number of several\\nthousand has established the fact that their food consists\\nalmost entirely of injurious mammals and insects, and that\\naccordingly these birds are in most cases positively beneficial\\nto the farmer, and should be fostered ana protected.\\nAmong those tvholly beneficial are the large, rough-legged\\nhawk; its near relative, the squirrel-hawk, or ferruginous\\nroughleg; and the four kites: the white-tailed kite, Missis-\\nsippi kite, swallow-tailed kite, and everglade kite.\\nThe class that is beneficial in the main that is, whose\\ndepredations are of little consequence in comparison with", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0358.jp2"}, "359": {"fulltext": "MISCELLANEOUS SUBJECTS AND 1 ABLES. 333\\nthe good it does includes a majority of the hawks and\\nowls, among them being the following species and their\\nraces: March hawk, Harris s hawk, red-tailed hawk, red-\\nshouldered hawk, short-tailed hawk, white-tailed hawk,\\nSwainson s hawk, short-winged hawk, broad-winged hawk,\\nMexican black hawk, Mexican goshawk, sparrow-hawk,\\nAudubon s caracara, barn-owl, long-eared owl, short-eared\\nowl, great gray owl, barred owl, Western owl, Richardson s\\nowl, Acadian owl, screech-owl, flammulated screech owl,\\nsnowy owl, hawk-owl, burrowing owl, pygmy owl, fer-\\nruginous pygmy owl, and elf-owl.\\nThe class in which the harmful and the beneficial qualities\\nabout balance each other includes the golden eagle, bald\\neagle, pigeon-hawk, Richardson s hawk, Aplomado falcon,\\nprairie falcon, and the great horned owl.\\nThe harmful class comprises the gyrfalcons, duck-hawk,\\nsharp-shinned hawk. Cooper s hawk, and goshawk.\\nHOW PATENTS ARE ISSUED.\\nPatents are issued in the name of the United States, and\\nunder the seal of the Patent Office, to any person who has\\ninvented or discovered any new and useful art, machine,\\nmanufacture, or composition of matter, or any new or use-\\nful improvement thereof, not known or used by others in\\nthis country, and not patented or described in any printed\\npublication in this or any foreign country before the inven-\\ntion or discovery thereof, and not in public use or on sale\\nfor more than two years prior to his application, unless the\\nsame is proved to have been abandoned and any person\\nwho by his own industry, genius, efforts, and expense has\\ninvented and produced any new and original design for a\\nmanufacture, bust, statua, alto-relievo or bas-relief, or any\\nnew and original design for the printing of woolen, silk,\\ncotton, or other fabrics, any new and original impression,\\nornament, patent, pattern, print, or picture to be painted^\\nprinted, cast, or otherwise placed on or worked into any", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0359.jp2"}, "360": {"fulltext": "334 GENERAL TOPICS.\\narticle of manufacture or any new, useful, and original\\nshape or configuration of any article of manufacture, the\\nsame not having been known or used by others before his\\ninvention or production thereof, or patented or described in\\nany printed publication, may, upon payment of the fee pre-\\nscribed and other due proceedings had, obtain a patent on\\nthe same.\\nEvery patent contains a short title or description of the\\ninvention or discovery, correctly indicating its nature and\\ndesign, and a grant to the patentee, his heirs or assigns, for\\nthe term of seventeen years of the exclusive right to make,\\nuse, and vend the invention or discovery throughout the\\nUnited States and the Territories, referring to the specifica-\\ntion for the particulars thereof.\\nIf it appears that the inventor, at the time of making his\\napplication, believed himself to be the original and first in-\\nventor or discoverer, a patent will not be refused on account\\nof the invention or discovery or any part thereof having\\nbeen known or used in a foreign country before his inven-\\nvention or discovery thereof, if it had not been patented or\\ndescribed in a printed publication.\\nNo person shall be debarred from receiving a patent for\\nhis invention by reason of its having been first patented in\\na foreign country, unless the application for the foreign\\npatent was filed more than seven months prior to the filing\\nof the application in this country. But every patent granted\\nfor an invention which has been previously patented in a\\nforeign country shall be so limited as to expire at the same\\ntime with the foreign patent, or if there be more than one,\\nat the same time with the one having the shortest term, but\\nin no case shall it be in force more than seventeen years.\\nJoint inventors are entitled to a joint patent; neither can\\nclaim one separately. Independent inventors of distinct\\nand independent improvements in the same machine can-\\nnot obtain a joint patent for their separate inventions; nor\\ndoes the fact that one furnishes the capital and another\\nmakes the invention entitle them to make application as\\njoint inventors but in such cases they may become joint\\npatentees.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0360.jp2"}, "361": {"fulltext": "MISCELLANEOUS SUJJJECTS AND TABLES. 335\\nApplications. Application for a patent must be made in\\nwriting to the Commissioner of Patents. The applicant\\nmust also file in the Patent Office a written description of\\nthe same, and of the manner and process of making, con-\\nstructing, compounding and using it, in such full, clear, con-\\ncise, and exact terms as to enable any person skilled in the\\nart or science to which it appertains, or with which it is\\nmost nearly connected, to make, construct, compound, and\\nuse the same; and in case of a machine, he shall explain the\\nprinciple thereof, and the best mode in which he has con-\\ntemplated applying that principle, so as to distinguish it\\nfrom other inventions; and particularly point out and dis-\\ntinctly claim the part, improvement, or combination which\\nhe claims as his invention or discovery. The specification\\nand claim shall be signed by the inventor and attested by\\ntwo witnesses.\\nWhen the nature of the case admits of drawings, the ap-\\nplicant must furnish a drawing of the required size, signed\\nby the inventor or his attorney in fact, and attested by two\\nwitnesses, which shall be filed in the Patent Office. In\\ncases of inventions that admit of representation by model,\\nthe applicant, if required by the Patent Office, shall furnish\\na model of convenient size to exhibit advantageously the\\nseveral parts of the invention or discovery.\\nThe applicant shall make oath that he does verily believe\\nhimself to be the original and first inventor and discoverer\\nof the art, machine, manufacture, composition, or improve-\\nment for which he solicits a patent; that he does not know\\nand does not believe that the same was ever before known\\nor used, and shall state of what country he is a citizen and\\nwhere he resides. Such oath may be made before any per-\\nson within the United States authorized by law to admin-\\nister oaths, or, when the applicant resides in a foreign\\ncountry, before any minister, charge d affaires, consul, or\\ncommercial agent holding commission under the Govern-\\nment of the United States, or before any notary public of\\nthe foreign country in which the applicant may be, provided\\nsuch notary is authorized by the laws of his country to\\nadminister oaths.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0361.jp2"}, "362": {"fulltext": "336 GENERAL TOPICS.\\nOn the filing of such application and the payment of the\\nfees required by law, the Commissioner of Patents shall\\ncause an examination to be made, and if, on such examina-\\ntion, it appears that the claimant is justly entitled to a\\npatent under the law, and that the same is sufficiently use-\\nful and important, the Commissioner shall issue a patent\\ntherefor.\\nAssignynents. Every patent or any interest therein shall\\nbe assignable in law by an instrument in writing, and the\\npatentee or his assigns or legal representatives may in like\\nmanner grant and convey an exclusive right under his\\npatent to the whole or any specified part of the United\\nStates.\\nCaveats. A caveat, under the patent law, is a notice\\ngiven to the office of the caveator s claim as inventor, in\\norder to prevent the grant of a patent to another for the\\nsame alleged invention upon an application filed during\\nthe life of the caveat without notice to the caveator.\\nAny citizen of the United States who has made a new\\ninvention or discovery, and desires more time to mature\\nthe same, may, on payment of a fee of ten dollars, file in\\nthe Patent Office a caveat setting forth the object and the\\ndistinguishing characteristics of the invention, and praying\\nprotection of his right until he shall have matured his\\ninvention. Such caveats shall be filed in the confidential\\narchives of the office and preserved in secrecy, and shall be\\noperative for the term of one year from the filing thereof.\\nAn alien shall have the privilege herein granted if he\\nhas resided in the United States one year next preceding\\nthe filing of his caveat, and has made oath of his intention\\nto become a citizen.\\nFees. The following are the rates for patent fees, and\\nthese are payable in advance:\\nOn filing each original application for a patent (except in\\ndesign cases), $15.\\nOn issuing each original patent (except in design cases),\\n$20.\\nIn design cases: For three years and six months, $10;\\nfor seven years, $15; for fourteen years, $30.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0362.jp2"}, "363": {"fulltext": "MISCELLANEOUS SUBJECTS AND TABLES. 337\\nOn filing each caveat, $io.\\nOn every application for the reissue of a patent, $30.\\nOn filing each disclaimer, $10.\\nOn every application for the extension of a patent, $50.\\nOn the granting of every extension of a patent, $50.\\nFor certified copies of patents and other papers in manu-\\nscript, 10 cents per hundred words.\\nFor recording every assignment, agreement, power of\\nattorney, or other paper of three hundred words or under,\\n$1; of over three hundred words and under one thousand\\nwords, $2; of over one thousand words, $3. For copies of\\ndrawings, the reasonable cost of making them.\\nLEGAL HOL.IDAYS.1\\nJanuary i. New Year s: All States except Massachusetts,\\nMinnesota, New Hampshire, and Rhode Island.\\nJanuary 8, Anniversary of Battle of New Orleans Loui-\\nsiana.\\nJanuary 19, Lee s Birthday Florida, Georgia, North Car-\\nolina, and Virginia.\\nFebruary 12, Lincoln s Birthday Illinois, Minnesota, New\\nJersey, New York, and Washington.\\nFebruary 22, Washington s Birthday All States except\\nIowa, Mississippi, and New Mexico.\\nMarch 2, 7 exan Independence Anniversary Texas.\\nApril, first Saturday, Arbor Day Utah.\\nApril, first Wednesday, Election Day Rhode Island.\\nApril 19, Concord Day Massachusetts.\\nApril 21, Anniversary of Battle of San Jacinto Texas.\\nApril 22, Arbor Day Nebraska.\\nApril 26, Memorial Day Alabama, Florida, Georgia, and\\nTennessee.\\nMay, first Friday, Arbor Day Rhode Island and Idaho,\\nMay 10, Mernorial Day North Carolina.\\nMay 20, Mecklenburg Declaration of Independence North\\nCarolina.\\nMay 30, Memorial Day All States except Alabama,\\nArkansas, Florida, Georgia, Kentucky, Louisiana, Nevy", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0363.jp2"}, "364": {"fulltext": "338 GENERAL TOPICS.\\nMexico, North Carolina, South Carolina, Texas, and Vir-\\nginia.\\nJune Jefferson Davis s Birthday Florida.\\nJuly 4, Independence Day All States and District of Co-\\nlumbia.\\nJuly 24, Pioneers Day Utah.\\nAugust 16, Bennington Battle Day Vermont.\\nSeptember, first Monday, Labor Day All States and Dis-\\ntrict of Columbia.\\nSeptember 9, Admission Day California.\\nOctober 15, Lincoln Day Connecticut.\\nOctober 31, Admission ijtto the Union Anniversary Ne-\\nvada.\\nNovember, General Election Day (first Tuesday after first\\nMonday) Arizona, California, Colorado, Florida, Idaho,\\nIndiana, Illinois, Maryland, Minnesota, Missouri, Montana,\\nNevada, New Hampshire, New Jersey, New York, North\\nDakota, Ohio, Oregon, Pennsylvania, Rhode Island, South\\nCarolina, South Dakota, Tennessee, Texas, Washington,\\nWest Virginia, Wisconsin, and Wyoming.\\nNovember, last Thursday, Thanksgiving Day: In all\\nStates, though not a stationary holiday in some.\\nDecember 25. Christmas Day All States and District of\\nColumbia.\\nArbor Day is a legal holiday in Idaho, Kansas, Rhode\\nIsland, and Wyoming, the day being set by the governor.\\nMardi Gras (the last day before Lent) is observed as\\nholiday in Alabama and Louisiana.\\nGood Friday is observed as a holiday in Alabama, Georgia,\\nLouisiana, Maryland, Minnesota, Pennsylvania, and Ten-\\nnessee.\\nEvery Saturday after 12 o clock noon is a legal holiday in\\nNew York, New Jersey, and New Orleans also from June\\nto September in Colorado and Pennsylvania.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0364.jp2"}, "365": {"fulltext": "MISCELLANEOUS SUBJECTS AND TABLES. 339\\nWHAT TO DO IN CASE OF ACCIDENTS.\\nBy J, NoER, M.D., Stoughton, Wis.\\nWounds. The all-important item in the treatment of\\nwounds or cuts is absolute cleanliness or asepsis. Asepsis\\ncan be secured by having everything that is to be used for\\nthe wound boiled just before applying it.\\nBefore dressing a wound:\\n1st. Wash your hands, scrub and clean finger-nails\\nthoroughly with soap and hot boiled water.\\n2d. Wash the limb or parts around cut or wound with\\nboiled water and soap.\\n3d. Wash out the wound with hot boiled water. If there\\nis still oozing from the cut surfaces, press clean cloths\\nwrung out of boiled water as hot as hands can bear against\\nthe bleeding surfaces till it stops.\\n4th. Draw the edges of the wound together with strips\\nof court-plaster.\\n5th. Lay over the wound so as to cover it well ten to\\ntwelve thicknesses of clean boiled and baked dry cheese-\\ncloth, sheeting, or linen, and fasten on with a bandage.\\n6th. Let the injured parts be at rest. If you nav.;\\nsecured asepsis and gotten the edges of the wound together\\nclosely, keep the wounded parts at rest for from three to bix\\ndays; the wound will then heal without pain or pus, and\\nwithout swelling, inflammation, or fever. Don t hinder\\nthe healing of a wound by putting pitch, tobacco juice,\\nhealing ointments, liniments, or other filth into it.\\nBroken or Mangled Limbs should be supported by\\ntemporary splints, made from boards, pasteboard, shingles,\\netc. Put one on each side of the limb and tie on with\\nhandkerchief or bandages. The splints should be long\\nenough to support entire limb.\\nBurns and Scalds If the burn is extensive, place the\\nperson in a bath of lukewarm water, keep the body im-\\nmersed up to the chin, see that the water is kept warm;\\npatient may be left in bath indefinitely. If the burn is not\\nlarge, but painful, cover the burned surface with a thick\\nlayer of flour, powdered starch, zinc ointment, or cotton", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0365.jp2"}, "366": {"fulltext": "340 gekeraL topics.\\nbatting. Equal parts of limewater and linseed oil may be\\napplied, and the burn covered with cotton. It is impor-\\ntant in burns to apply a dressing that will exclude the air.\\nIn large burns there is always, severe shock: treat this\\nas directed below.\\nShock, When a person has been severely injured or\\nbadly frightened, there follows a condition of the system\\nwhich is known as shock. A person suffering from shock\\ngenerally becomes pale, cold, faint, and trembling with a\\nsmall weak pulse. The mind is dull and the person looks\\nanxious and distressed. Sometimes the person is excited\\nand restless.\\nTreatment. Let the person rest in a quiet cheerful\\nplace. If he is little injured, tell him so calmly. If the\\ninjury is severe, and there is pain, broken bones, bleeding,\\netc., you must still be calm, cheerful, and helpful. Give a\\ntablespoonful (2 or 3, if a drinker) of whiskey in water every\\nquarter or half hour. Wrap him in warm blankets and\\nlay hot water bottles around him. If there is much pain,\\ngive 10 drops of laudanum. In case of bleeding, open\\nwounds, or broken bones, treat them as directed. A flushed\\nface and fever show that the patient is reviving and does\\nnot need hot-water bottles or whiskey. Never let an in-\\njured person be surrounded by a crowd of people.\\nHemorrhage or Bleeding always occurs after an in-\\njury. It is the result of the tearing or cutting off of the\\nblood-vessels. A person suffering from hemorrhage either\\ninternal or external is pale, faint, with feeble pulse.\\nTreatment. Keep the person quiet. If the bleeding\\ncomes from a wound in the upper or lower limbs, it will\\nStop by raising the limb up above the rest of the body.\\nTie clean cloths tightly over the sore. If the blood comes\\nin spurts, tie a rope or handkerchief tightly around limb\\nabove cut nearest to body. If bleeding is slight, it will\\nstop by tying clean cloths tightly over the cut. Ice may\\nbe applied over the bleeding vessels. Clean cloths wrung\\nout of water as hot as hands can bear is often effective.\\nNever use cobwebs, tobacco juice, or other filthy things\\nto stop bleeding. If a person spits or coughs up red frothy", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0366.jp2"}, "367": {"fulltext": "MISCELLANEOUS SUBJECTS AND TABLES. 341\\nblood, he is probably bleeding from the lungs. Let him\\nlie down, and if it continues to come up apply ice to chest\\nand give a teaspoonful of extract of ergot.\\nSunstroke and Heat Exhaustion. In sunstroke the\\nperson has a red face; skin is hot and dry; there is high\\nfever; breathing and pulse are very rapid. There is often\\ndelirium and convulsions. Put the patient in a cold bath;\\napply ice to the head and rub the skin with pieces of ice.\\nIf he cannot be put into a bath, put him in the shade and\\npour cold water over him, or wrap him in cold wet blank-\\nets and pour cold water over his head. In heat exhaus-\\ntion the patient is pale and the skin cool. There is no\\nfever. Let the person rest in the shade. Give stimulants,\\nas hot coffee or whiskey.\\nPoisoning. In any case of poisoning when the kind of\\npoison is unknown, induce vomiting at once by giving\\nwarm water with or without a tablespoonful of ground\\nmustard, or double this amount of salt to the teacup.\\nThrust your finger down his throat to help the emetic.\\nMilk, raw eggs, gruel, oil should be given freely if irritant\\npoisons, like potash, lye, or acids, have been taken. The\\nfollowing table contains suggestions for the proper treat-\\nment of the forms of poisoning occurring most frequently:", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0367.jp2"}, "368": {"fulltext": "n42\\nGENERAL TOPICS.\\nPoison.\\nAcids:\\nSulfuric,\\nNiiric,\\nMuriatic,\\nOxalic.\\nCarbolic acid and\\nCreosote.\\nAlkalies:\\nAmmonia,\\nSoda,\\nPotash,\\nLye.\\nArsenic,\\nParis Green,\\nPoison fly-paper,\\nRough on rats.\\nTreatment.\\nCorrosive\\nmate.\\nsubli-\\nlodin.\\nOpium.\\nMorphin,\\nLaudanum,\\nParegoric.\\nPoison gas from\\ncoal stove.\\nGive soap, soda, whitewash, or magnesia, mixed in\\nwater. Produce vomiting.\\nGive gruel, milk, eggs (uncooked).\\nRelieve pain by giving lo drops of laudanum in\\nwater.\\nGive Epsom salts, raw eggs,\\nl^roduce vomiting.\\nGive vinegar, lemon or orange juice, or any acid\\ndiluted in plenty ot water.\\nGive milk, gruel, white of egg, oils.\\nFor paui give lo drops of laudanum.\\nProduce vomiting if there is none already.\\nHydrated oxid of iron with magnesia in water h\\nthe antidote.\\nGive 2 tablespoonsful of castor oil.\\nProduce vomiting. Give a teaspoonful of tannin in\\nwater.\\nGive raw eggs, milk, castor oil.\\nProduce vomiting.\\nGive starch and water, raw eggs, milk, or gruel.\\nProduce vomiting. Inject from a pint to a quart of\\nstrong cofiEee into rectum, or give by mouth if\\npatient can swallow.\\nKeep patient awake.\\nFresh air stimulants, as coflEee, ammonia.\\n~j.\\\\. ^,:;x_ju:", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0368.jp2"}, "369": {"fulltext": "MISCELLANEOUS SUBJECTS AND TABLES. 343\\nThe following additional suggestions are offered:\\nLightning. Dash cold water over person struck.\\nMad-dog- or Snake-bite. Tie cord tight above wound.\\nSuck the wound and cauterize with caustic or white-hot\\niron at once, or cut out adjoining parts with a sharp knife.\\nGive stimulants, as whisky, brandy, etc.\\nSting of Venomous Insects, etc. Apply weak am-\\nmonia, oil, salt water, or iodin.\\nFainting. Place fiat on back, allow fresh air, and\\nsprinkle with water. Place head lower than rest of body.\\nCinders in the Eye. Roll soft paper up like a lamp-\\nlighter and wet the tip to remove cinder, or use a medicine-\\ndropper to draw it out. Rub the other eye.\\nFire in One s Clothing. Don t run, especially not\\ndown-stairs or out-of-doors. Roll on carpet, or wrap in\\nwoolen rug or blanket. Keep the head down so as not to\\ninhale flame.\\nFire in a Building. Crawl on the floor. The clearest\\nair is the lowest in the room. Cover head with woolen\\nwrap, wet if possible.\\nFire from Kerosene. Don t use water, it will spread\\nthe flames. Dirt, sand, or flour is the best extinguisher;\\nor smother with woolen rug, table-cloth or carpet.\\nSuffocation from Inhaling Illuminating-gas. Get into\\nfresh air as soon as possible, and lie down. Keep warm.\\nTake ammonia, 20 drops to a tumbler of water, at frequent\\nintervals also 2-4 drops tincture of nux vomica every\\nhour or two for 5 or 6 hourSo {^W or Id Almanac, 1899.)", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0369.jp2"}, "370": {"fulltext": "344\\nGENERAL TOPICS.\\nINTEREST TABLES.\\n4%\\n$1\\n|3\\nh\\n$4\\n$5\\n$6\\n$7\\n$8\\n$9\\n$10\\n$100\\n$rooo\\n4 DAY.\\no\\nO\\no\\no\\no\\no\\n5\\n45\\n8\\no\\no\\no\\no\\no\\no\\n1\\nI\\n9\\n8g\\n12\\no\\no\\no\\no\\no\\nI\\n1\\nI\\n1\\n2\\n13\\n1-34\\ni6\\no\\no\\no\\no\\nI\\nI\\n1\\n2\\n2\\n2\\n18\\n1.78\\nso\\no\\no\\no\\nI\\n2\\n2\\n2\\n2\\n22\\n2.22\\n24\\no\\no\\nI\\n2\\n2\\n2\\n2\\n3\\n3\\n27\\n2.67\\n28\\no\\no\\nI\\n2\\n2\\n2\\n3\\n3\\n3\\n31\\n311\\nI MO.\\no\\no\\nI\\n2\\n2\\n3\\n3\\n3\\nV,\\n3-34\\n2\\no\\n2\\n2\\n4\\n4\\n5\\n6\\n6\\n7\\n67\\n6.67\\n3\\nI\\n2\\n3\\n5\\n6\\n7\\n8\\n9\\n10\\n1. 00\\n10.00\\n6\\n2\\n4\\n6\\n8\\nlO\\n12\\n14\\n16\\n18\\n20\\n2.00\\n20.00\\n\u00e2\u0080\u00a2l YR...\\n4\\n8\\n12\\ni6\\n20\\n24\\n28\\n32\\n36\\n40\\n4.00\\n40.00\\n5%\\n$1\\n$2\\n$3\\n$4\\n$5\\n$6\\n$7\\n$8\\n$9\\n$10\\n$100\\n$1000\\n4 DAY.\\n56\\n8\\nI\\n1\\nI\\nI\\nII\\ni.ii\\n12\\nI\\nI\\nI\\n2\\n2\\n2\\n17\\n1.67\\n16\\nI\\nI\\n2\\n2\\n2\\n2\\n2\\n22\\n2.22\\n20\\n1\\nI\\n2\\n2\\n2\\n2\\n3\\n27\\n2.74\\n24\\n1\\n2\\n2\\n2\\n3\\n3\\n3\\n33\\n3-34\\n28\\n1\\nI\\n2\\n2\\n3\\n3\\n3\\n4\\n3a\\n3a4\\nI MO.\\n1\\n2\\n2\\n2\\nS\\n3\\n4\\n4\\n42\\n4.17\\n2\\nI\\n2\\n3\\n4\\n4\\n5\\n6\\n7\\n9\\n83\\nB..34\\n3\\n2\\n3\\n4\\n5\\n6\\n7\\n9\\n10\\nir\\n13\\n1.25\\n12.50\\n6\\n3\\n5\\n8\\nTO\\n13\\n15\\n18\\n20\\n23\\n25\\n2.50\\n25.00\\nI YR\\n5\\n10\\n15\\n20\\n25\\n30\\n35\\n40\\n45\\n50\\n5.00\\n50.00\\ne%\\n$1\\n$2\\n$3\\n$4\\n$5\\n$6\\n$7\\n,s\\n$9\\n|io\\n$100\\n$1000\\n4 DAY.\\nI\\nI\\n1\\n7\\n67\\n8\\nI\\nI\\nI\\n1\\nI\\nI\\nI\\n13\\n1-33\\n12\\nI\\n1\\nI\\n1\\nI\\n2\\n2\\n2\\n20\\n2.00\\n16\\n1\\n1\\n1\\n1\\n2\\n2\\n2\\n2\\n3\\n27\\n2.67\\n20\\nI\\nI\\nI\\n2\\n2\\n2\\n2\\n3\\n3\\n3\\n33\\n3-33\\n24\\nI\\nI\\nI\\n2\\n2\\n2\\n3\\n3\\n4\\n4\\n40\\n4.00\\nI MO..\\n1\\nI\\n2\\n2\\n3\\n3\\n4\\n4\\n5\\n5\\n50\\n5-00\\n2\\n1\\n2\\n3\\n4\\n5\\n6\\n7\\n8\\n9\\n10\\n1.00\\n10.00\\n3 *I\\n2\\n3\\n5\\n6\\n8\\n9\\nII\\n12\\n14\\n15\\n1.50\\n15.00\\n6\\n3\\n6\\n9\\n12\\n15\\n18\\n21\\n24\\n27\\n30\\n3.00\\n30.00\\nI YR...\\n12\\n18\\n24\\n30\\n36\\n42\\n48\\n54\\n60\\n6.00\\n60.00\\n7%\\n$1\\n$2\\n$3\\n$4\\n$5\\n$6\\n$7\\n$8\\n$9\\n$10\\n$100\\n$1000\\n4 DAY.\\n8\\n77\\n8\\nI\\nI\\n1\\n15\\n1-55\\n12\\nI\\nI\\nI\\n2\\n2\\n23\\n2.31\\n16\\nI\\nI\\nI\\n2\\n2\\n3\\n31\\n310\\n20\\nI\\nI\\nI\\n2\\n2\\n3\\n4\\n38\\n3.a4\\n24\\nI\\nI\\n2\\n2\\n3\\n4\\n5\\n4b\\n4.b2\\nI MO.\\n1\\n2\\n2\\n3\\n3\\n4\\n5\\n6\\n5\u00c2\u00bb\\nS.\u00c2\u00ab3\\n2\\nI\\n2\\n3\\n5\\n6\\n7\\n8\\n10\\n12\\n1. 17\\n11.67\\n3\\n2\\n3\\n5\\n7\\n9\\n10\\n12\\n14\\n16\\n18\\n1-75\\n17-50\\n6\\n4\\n7\\n11\\n14\\n18\\n21\\n25\\n28\\n32\\n35\\n3- 50\\n35 00\\nI YR...\\n7\\n14\\n21\\n28\\n35\\n42\\n49\\n5b\\nb3\\n70\\n7.00\\n70.00", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0370.jp2"}, "371": {"fulltext": "MlSCELLAN-EOtS SUBJECTS AND TABLES. 345\\nTABLE OF WAGES BY THE WEEK.\\n(Computed on a basis of ten hours labor per day.)\\nM\\nU\\nI\\n2\\n5\\n8\\n9\\nI\\n3\\n4 5\\n6\\nHr.\\nHrs.\\nHrs.\\nHrs.\\nHrs.\\nDay.\\nDays.\\n1.00\\nDays.\\nDays. Days.\\n1\\nDays.\\n$3\\n\u00e2\u0080\u00a2OS\\n.10\\n\u00e2\u0080\u00a225\\n.40\\n\u00e2\u0080\u00a245\\n\u00e2\u0080\u00a250\\n1.50\\n2.00 2.50\\n3.00\\n4\\n.06^-\\n\u00e2\u0080\u00a213^\\n\u00e2\u0080\u00a233iT\\n.53A\\n.60\\n.66^\\n1-333\\n2.00\\n2 66\u00c2\u00a7 3.33^\\n4.00\\n5\\n.08^\\n.i6\u00c2\u00a7\\n\u00e2\u0080\u00a24ii\\n.66S\\n\u00e2\u0080\u00a275\\n.\u00c2\u00ab3^\\n1. 6611\\n2.50\\n3 -.333 4.i6\u00c2\u00a7\\n5.00\\nb\\n.10\\n.20\\n\u00e2\u0080\u00a250\\n.8a\\n.90\\n1. 00\\n2.00\\n3.00\\n4.00 1 5.00\\n6.00\\n7\\nf\\n\u00e2\u0080\u00a223^\\n-.58^\\n\u00e2\u0080\u00a293A\\n1.05\\n1.16^\\n2.333\\n2 66\u00c2\u00a7\\n3 \u00e2\u0080\u00a2so\\n4.66\u00c2\u00a7 5 -83 J\\n7.00\\n8\\n\u00e2\u0096\u00a013^\\n.2b^\\n.66s\\ni.oti\\n1.20\\n1-33^\\n4.00\\n5-33^ 6.66i\\n8.00\\n9\\n\u00e2\u0080\u00a215\\n.30,\\n.75\\n1.20\\n1-35\\n1.50\\n3-00\\n4^50\\n6.00 7.50\\n9.00\\n10\\n..6\u00c2\u00a7\\n\u00e2\u0080\u00a2333\\n\u00e2\u0080\u00a2\u00c2\u00ab3-^\\nI \u00e2\u0080\u00a2333\\n1^50\\ni.66\u00c2\u00a7\\n3.333\\n=;.oo\\n6 66\u00c2\u00a7 8.3^^\\n10.00\\nII\\n.i8i\\n\u00e2\u0080\u00a23b*\\n\u00e2\u0080\u00a29ii\\ni^46i-\\n1. 65\\n1-83^\\n3^66g\\n5^50\\n7-33^ 9^i6\u00c2\u00a7\\n11.00\\nt2\\n.20\\n.40\\n1. 00\\n1.60\\n1.80\\n2.00\\n4.00\\n6.00\\n8.00 i 10.00\\n12.00\\n13\\n.2I\u00c2\u00a7\\n\u00e2\u0080\u00a243^\\n1.08^\\n^\u00e2\u0080\u00a27 ^3\\n1-95\\n2.,6ff\\n4.33^\\n6.50\\n8.665 10.83^\\n13.00\\n14\\n\u00e2\u0080\u00a223s\\n.4ti\\ni.i6\u00c2\u00a7\\ni.86\u00c2\u00a7\\n2.10\\n2^.33i\\n4.66S\\n7.00\\n9^33\u00c2\u00a7ii.66\u00c2\u00a7\\n14.00\\n15\\n\u00e2\u0080\u00a22S\\n\u00e2\u0080\u00a250\\n1.25\\n2.00\\n2.25\\n2.50\\n5 00\\n7 \u00e2\u0080\u00a2so\\n10.00 12.50\\n15.00\\nlb\\n.26^\\n\u00e2\u0080\u00a253-3-\\nI -333\\n2^I3S\\n2.40\\n2.66g\\n8.00\\n10 66| 13.33A\\n16.00\\n2\\n.28^\\n\u00e2\u0080\u00a256\u00c2\u00a7\\n1.41-I\\n2. 265\\n2-55\\n2.83^\\n5.66I\\n8.50\\n\u00e2\u0080\u00a2333 i4^i62\\n17.00\\nlU\\n\u00e2\u0080\u00a2SO\\n.60\\n1^50\\n2.40\\n2.70\\n3.00\\n6.00\\n9.00\\n12.00 15.00\\ni8.oo\\n19\\n\u00e2\u0080\u00a231^\\n\u00e2\u0080\u00a263A\\n^.5H\\n2 533\\n2 \u00e2\u0080\u00a285\\n3^i6\u00c2\u00ab\\n6.33-^\\n9-50\\n12.66^ i5.8:(-3i\\n19.00\\n20\\n\u00e2\u0080\u00a233^\\n.601\\ni.bbg\\n2.661\\n300\\n3 -.3.3^\\n6.66|\\n10.00\\n13.33! 16.66S\\n20.00\\n24\\n.40\\n.80\\n2.00\\n3^20,\\n3^00\\n4.00\\n8.00\\n12.00\\n16.00 20.00\\n1\\n24.00\\nTABLE OF WAGES BY THE DAY.\\n(Computed on a basis of ten hours labor per day.)\\n25c.\\n37^c.\\n50c.\\n62iC.\\n75c.\\n87*c.\\n$1.00\\n$1.12*\\n$t.2S\\ni hour..\\n.01}\\noil\\n.02*\\n\u00e2\u0080\u00a203^\\n.03^\\n.o4i\\n\u00e2\u0080\u00a205\\n\u00e2\u0080\u00a205I\\n.o6i\\nI\\n.02=^\\n\u00e2\u0080\u00a203f\\n\u00e2\u0080\u00a205\\n.o6i\\n.07*\\n.o8f\\n.\u00e2\u0080\u00a210\\n.Hi\\n.12*\\n2\\n\u00e2\u0080\u00a205\\n\u00e2\u0080\u00a207^\\n.10\\n12*\\n.15\\n\u00e2\u0080\u00a217^\\n.20\\n.22*\\n\u00e2\u0080\u00a225\\n5\\n.I2i\\n.i8f\\n\u00e2\u0080\u00a225\\n\u00e2\u0080\u00a23ii\\n\u00e2\u0080\u00a237^\\n\u00e2\u0080\u00a243f\\n\u00e2\u0080\u00a250\\n.56^\\n-6^^\\n8\\n.20\\n\u00e2\u0080\u00a230\\n.40\\n\u00e2\u0080\u00a250\\n.60\\n\u00e2\u0080\u00a270\\n.80\\n.90\\n$1.00\\n9\\n.22f\\n.33*\\n.45\\n.56i\\n.67*\\n.781\\n.90\\nI.Oli\\nT.12*\\nI day...\\n.25\\n.37^\\n-5\u00c2\u00b0\\n.b2i\\n-75\\n-^7^\\nijir.oo\\nI. 12*\\n1.25\\n2 days..\\n.50\\n-75\\nfi.oo\\n$1.2^\\nfr.50\\n$1^75\\n2 00\\n2.25\\n2.50\\n3\\n5tii.oo\\n$I.I2j\\n1.50\\n1.87*\\n2.25\\n2.62*\\n3.00\\n3^37^\\n3^75\\n4\\n1.50\\n2.00\\n2.50\\n3.00\\n3-50\\n4.00\\n4 50\\n5.0a\\n1\\n1^25\\n^\u00e2\u0080\u00a287J\\n2.50\\n3 12*\\n3.75\\n4^37^\\n5.00\\n5.62*\\n6.25\\n6\\n1.50\\n2.25\\n3.00\\n3-75\\n4^50\\n5-25\\n6.00\\n6^75\\n7-50\\n$i.37i\\n$1.50\\n$1.62*\\n$1.75\\n$1.87*\\n$2.00\\n$2.12*\\n$2.25\\n$2.37*\\nhour..\\n1\\n2\\n.o6|\\n\u00e2\u0080\u00a2T3f\\n.^7*\\n.07J\\n15\\n\u00e2\u0080\u00a230\\n-75\\n.08J\\n.16}\\n\u00e2\u0080\u00a232]\\n.8I:\\n.o8f\\n.17*\\n\u00e2\u0096\u00a0Mi\\no9f\\ni8|\\n37*\\n93l\\n.10\\n.20\\n.40\\n$1.00\\n.lOf\\n.2li-\\n$i.o6i\\n.Hi\\n.22*\\n-45\\n$1.12*\\n9\\nI day...\\n;|i.io\\n1.23I\\n1.37^\\n$1.20\\n1-35\\n1.50\\n$1.30 1^1.40\\ni.62*[ 1.7s\\nI\\nI\\n87*\\n1.60\\n1.80\\n2.00\\n1.70\\n1.91}\\n2.12i\\n1.80\\n2.02*\\n2.25\\nT.90\\n2^I3f\\n2^37 J\\n2 days..\\n2^75\\n4.12*\\n3.00\\n4-50\\nUl^\\n3^50\\n5-25\\n3\\n5\\nlU\\n4.00\\n6.00\\n4-25\\n6.37*\\n4^50\\n6^75\\n4 75\\n7^I2*\\n4\\n5\\n1:87*\\n6.00\\n7-50\\n6.50\\n8.12*\\n7.00\\n8.75\\n7\\n9\\n^7*\\n8.00\\n10.00\\n8.50\\n10.62*\\n9.00\\n11.25\\n9- 50\\n11.87*\\n6\\n8.25\\n9.00\\n9.75\\n10.50\\n11\\n25\\n12,00\\n12.75\\n13 50\\n14.25", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0371.jp2"}, "372": {"fulltext": "346\\nGENERAL TOPICS.\\nN fO rt 0 t^OO O\\n\u00e2\u0080\u00a2oaa\\n8M N ro lovo t^oo On O\\nOOOOOOOOO-i\\n\u00e2\u0080\u00a2AON\\nO w ro t ~00 ON O M fi ro u^NO t^oo o O 1- (N ro Tj- invo r~-00 On\\nt-\u00c2\u00bbt^t^t^t^t-^t^t^r^ t^OO COOOOOCOCOOOOOOOOO OnOnOnOnOnO-OnOnOnOn\\n\\\\OV0N0V0N0N0\\\\0\\\\0V0^NQvQ ^V0NCN0NOV0N0N0N0N0V0N0N0N0NC\u00c2\u00bbN0N0*O\\n\u00e2\u0080\u00a2^30\\n\u00e2\u0080\u00a2Idas\\n)\\\\0^0 0^ 0^ 0^0 OVOVOVO OVOvO 0 0 0*OVO^vDVOvO OVOVOvO 0\\n\u00e2\u0080\u00a2Snv\\nt^oo 00 00 00\\nO- O N t^ ^NO t^OO On I\\nr^ ionO t^oO\\n\u00e2\u0080\u00a2Ainf\\nN rn lONO t^OO On O\\nin in lo lo lO Lo lo u jno\\nloinioininiominin\\n-.00 On O T invO t-^\\n^ininininioioinio*ni\\n\u00e2\u0080\u00a2aunf\\nr .00 On O I-\\nM i-c N\\nm lo lo lo lo\\nIN CJ M N N m I\\nm m m m lo lo 1\\nm ro m rn\\nin in lo lo\\n.OO ON O I\\nI ro ro -J-\\nI in in m 1\\n\u00e2\u0080\u00a2Xhim\\n\u00e2\u0080\u00a2ludv\\ninvo r^oo On O (N ro J- in\\n\u00e2\u0080\u00a2qD.lBi\\\\[\\n\u00e2\u0080\u00a2q^d\\n\u00e2\u0080\u00a2UBf\\n\u00e2\u0080\u00a2D3a\\n\u00e2\u0080\u00a2AON\\n\u00e2\u0080\u00a2500\\n\u00e2\u0080\u00a2Idas\\n\u00e2\u0080\u00a2iJnv\\n\u00e2\u0080\u00a2Ainf\\n\u00e2\u0080\u00a23unf\\n\u00e2\u0080\u00a2ludv\\n\u00e2\u0080\u00a2qaiBj^\\n\u00e2\u0080\u00a2UBf\\ninvo \u00c2\u00bb^oo On O\\nNO l^oo On O I\\nNO NO NO NO t^ I\\ninNO r-oo On O\\nro m m m ro\\nm m ro m to ro\\nmcnrofomromroi\\ninNO t^oo On o I\\ntv. t-^ t-\u00c2\u00bb t^ t^ t^oo 00\\nlONO t^OO 0\\\\ O\\nm Tf in NO t-^oo On o N rr Tj- mNO t-^oo o- O w en u _\\nt-~ t^ r~ t^ h~ t^OO OOOOCOOOOOOOOOOOOO OO^OnO OnO-O-\\nifomrororommrororr; mcnromromfnroromcnmmm\\nTj- U-INO t-^OO On O M\\nro ro fO ro m ro ro ro ro ro\\nO^ O N ro lO\\nlONO vo VO NO NO NO\\nM fo m tn f/ ro m\\nmvo t^oo On O PI ro iono i^oo On O i\\ninvo t-~oo On\\nm inNO 1^00 o- o\\nOnOnO-OnOnOnOnOnO-OnO O O\\nTi- inNO f^OO On O\\nl- Tf ij- in\\nN N N (N N O\\nm i- inNO rvoo o\\nm inNO t^oo\\nin in m I\\nN N N CN|\\nO o\\n(N O\\nm Tj- mvo t-^oo ON o M m 1\\nNN(vif)NNNmr\u00c2\u00bbinmrni\\nNNNMlNCJCIC\u00c2\u00bbN\u00c2\u00abCtN(\\nm 1- inNO t^oo O O\\ninNO NONONOVONONONOVONO\\nm -1- iriNO t^oo On o -H\\nOnQnOnOnOnOnOnOnOn\\nTj- inNO t^OD Ov O M CJ\\nOOOOOOOOO\\n1NO f^OO o^ o\\nM N en u^vO t^OO On O\\nft m inNO t^OO On O\\nN rr) invO t\u00c2\u00ab.00 On O\\nOVO t^oo On O\\nN m invO t .OO On o", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0372.jp2"}, "373": {"fulltext": "MISCELLANEOUS SUBJECTS AKD TABLES. 347\\nDOMESTIC POSTAGE.\\nFirst Class. Letters and all written matter, whether\\nsealed or unsealed, and all other matter sealed, nailed, sewed,\\ntied, or fastened in any manner, so that it cannot be easily\\nexamined, tivo cents per ounce or fraction thereof. A Spe-\\ncial Delivery ten-cent stamp when attached to a letter, in\\naddition to the lawful postage, shall entitle the letter to im-\\nmediate delivery at or within one mile of any post-oflSce.\\nPostal cards, one cent each; with paid reply, two cents each.\\nSecond Class. All regular newspapers, magazines and\\nother periodicals issued at intervals not exceeding three\\nmonths; the postage is one cent for each four ounces^ payable\\nby postage stamps.\\nThird Class. Embraces printed books, pamphlets, cir-\\nculars, engravings, lithographs, proof-sheets and manu-\\nscript accompanying the same, and all matter of the same\\ngeneral character, and not having the character of personal\\ncorrespondence. Circulars produced by hektograph or sim-\\nilar process, or by electric pen, are rated as third class.\\nThe limit of weight for mail matter of the third class is four\\npounds, except in the case of single books exceeding that\\nweight. The rate of postage on mail matter of the third\\nclass is one cent for each two ounces or fraction thereof.\\nFourth Class. All mailable matter not included in the\\nthree preceding classes, which is so prepared for mailing as\\nto be easily taken from the wrapper and examined. Rate.\\none cent per ounce or fraction thereof, except seeds, roots,\\ncuttings, bulbs, plants, and scions, which are one cent per\\ntwo ounces. Limit of weight, 4 lbs. Full prepayment com-\\npulsory. Liquids and other like injurious matter not admit-\\nted except under conditions which may be learned at any\\npost-office.\\nRegistry fee, eight cents, which, with the postage, must be\\nfully prepaid. The name and address of sender must be\\ngiven on the outside of the envelope or wrapper.\\nFOREIGN POSTAGE.\\nTo all parts of the Universal Postal Union (embracing\\nnearly every civilized country):\\nOx Letters, five cents for each half ounce or fraction there-\\nof; prepayment optional. Double rates are collected on\\ndeli ?ry of unpaid or short-paid letters.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0373.jp2"}, "374": {"fulltext": "348\\nGENERAL TOPICS.\\nOn newspapers, books, pamphlets, photographs, sheet\\nmusic, maps, engravings, and similar printed matter, one\\ncent for each two ounces or fraction thereof.\\nTo Canada (including Nova Scotia, New Brunswick,\\nManitoba, and Prince Edward Island): Letters, two cents for\\neach ounce or fraction thereof; Books, Circulars, and similar\\nprinted matter, one cent for each two otmces or fraction there-\\nof; Second Class Matter, same as in the United States;\\nSamples and Merchandise, one cent per ounce. Packages\\nmust not exceed 4 lbs. 6 oz. in weight; prepayment compul-\\nsory.\\nTo Mexico: Letters, Postal Cards, and printed matter,\\nsame rates as in the United States. Samples, one cent per\\nounce; Merchandise other than Samples can only be sent\\nby Parcel Post.\\nMoney Order Fees. For Money Orders in denomina-\\ntions of $100 or less, the following fees are charged: Orders\\nnot exceeding $2.50, 3c. over $2.50 to $5, 5c. $5 to $10, 8c.\\n$10 to $20, IOC $20 to $30, i2c. $30 to $40, 15c. $40 to $50,\\ni8c. $50 to $60, 20C. |6o to $75, 25c. $75 to $100, 30c.\\nExpress Money Orders may be bought of the leading ex-\\npress companies at the following rates: Not over $5, 5c.;\\n$5 to $10, Be; $10 to $20, loc; $20 to $30, 12c.; $30 to $40,\\n15c. $40 to $50, iSc. $50 to $60, 20c. $60 to $75, 25c. $75\\nto $100, 30c.\\ninternational or foreign money-order fees.\\nOn Algeria, Belgium, British India, Cape Colony, Constan-\\ntinople, Denmark, Dominion of Canada, Egypt, England,\\nFrance, German Empire, Hong Kong, Ireland, Italy, Ja-\\nmaica, Japan, Newfoundland, New South Wales, New\\nZealand, Portugal, Sandwich Islands, Scotland, Shanghai,\\nSweden, Switzerland, Tasmania, Victoria.\\nFor Orders of $10, or less, loc.\\nOver $10, not exceeding $20, 20c.\\nOver $20, not exceeding $30, 30c.\\nOver $30, not exceeding $40, 40c.\\nOver $40, not exceeding $50, 50c.\\nOver $50, not exceeding $60, 6oc.\\nOver $60, not exceeding $70, 70c.\\nOver $70, not exceeding |8o, 80c.\\nOver $80, not exceeding $90, 90c.\\nOver f 9c\\nnot exceeding f 100, $1.\\nOrders can also be obtained on Austria and the East Indies\\nby remittance through the Postal Department of Switzer-\\nland, subject to the rates of the Swiss Department to those\\ncountries. Also on Norway and the Netherlands, through\\nthe Postal Department ot the German Empiie, subject to\\nthe rates of the German Department to those countries,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0374.jp2"}, "375": {"fulltext": "WEIGUT6 AXD MEASURES. 349\\nIII. WEIGHTS AND MEASURES.\\nCUSTOMARY SYSTEM OF WKIGHTS AND\\nMExlSURES.\\nI. Weights.\\nA. AVOIRDUPOIS WEIGHT.\\nI ton 2000 pounds (lbs.);*\\nt lb. i6 ounces (oz.) 256 drams 768 scruples 7680 grains\\nI oz. 16 drams 48 scruples 480 grains\\n1 dram 3 scruples 30 grains\\nI scruple 10 grains.\\nB. APOTHECARIES WEIGHT, FOR DRUGS.\\nI lb. 12 oz. g6 drams 288 scruples 5760 grains;\\nI oz. 8 drams 24 scruples 480 grains;\\nI dram 3 scruples 60 grains;\\nI scruple 20 grains.\\nC TROY WEIGHT, FOR JEWELS AND PRECIOUS METALS.\\nX lb. 12 oz. 24 carats 240 pennyweight (dwt.) 5760 grains\\nI oz. 2 carats 2odwts. 480 grains;\\nz carat 10 dwts. 240 grains\\nI dwt. P4 grains.\\nII. Pleasures.\\nA. LINEAR.\\nX mile 8 furlongs (frigs.) 80 chains 320 rods 528a feet\\nz furlong 10 chains 40 rods 660 feet\\nI chain 4 rods 66 feet\\nI rod i6Jfeet;\\nI chain 100 links\\nI link =7.92 inches\\nX yard 3 feet 36 inches\\nI foot 12 inches.\\nB. SURFACE.\\nI square mile 640 acres\\nI acre 10 square chains 160 sq. rods =s 4840 sq. yds.\\n43,560 square feet.\\nI long ton 20 imperial hundredweights (cwt 2240 pounds.\\nt I sea mile (Admiralty knot) 6080 feet, or 1.1515 statute jnile.", "height": "3105", "width": "1940", "jp2-path": "handbookforfarme01woll_0375.jp2"}, "376": {"fulltext": "350 GENERAL TOPICS.\\nC. CAPACITY.\\nI. DRY MEASURE.\\nI bushel the volume of 77.627 lbs. of distilled water at 4 C.;\\nI bushel 4 pecks 8 gallons 32 quarts 2150.4 cubic inches;\\n1 peck 2 gallons 8 quarts 537.6\\nI gallon 4 quarts 268.8\\nI quart 67.3\\n2. LIQUID MEASURE,\\nt gallon the volume of 8,3388822 lbs. 58,373 troy grains of distilled\\nwater at 4\u00c2\u00b0 C;\\nI gallon 4 quarts 8 pints 32 gills 231 cubic inches\\nI quart 2 pints 8 gills 57.75\\nI pint 4 gills 28.88\\nMetric System of Weights and. Measures.\\nI. LINEAR MEASURES.\\n1 meter (m) 10 decimeters (dm)= too centimeters (cm) 1000 millimeter\\n(mm) .1 decameters (Dm) ,01 Hectometer (Hm) .001 Kilometei\\n(Km) .0001 Myriameter (Mm).\\nI Mm 10 Km 100 Hm 1000 Dm 10,000 m;\\nI Km 10 Hm 100 Dm 1,000 m;\\nI Hm 10 Dm 100 m;\\nI Dm 10 m\\nI m 10 dm =3 100 cm 1000 mm\\nX dm 10 cm 100 mm;\\nI cm 10 mm.\\na. SURFACE MEASURES.\\nI Are (a) 100 square meters (sq. m.) .01 hectare (ha)\\nI Are I sq. Dm. 100 square m\\nX sq. Km 100 Ha 10,000 A 1,000,000 sq. m\\nI Ha 100 A 10,000 sq. m\\nI A 100 sq. m.\\n3. MEASURES OF CAPACITY.\\nI liter (1) I cubic decimeter (cdm) 1,000 cubic centimeters (c. c.)\\no.ooi cubic meter (cbm) 10 deciliters (dl) too centiliters (cl) =s .ot\\nhectoliter (hi).\\nX HI 10 Dl 100 1 1,000 dl 10,000 cl\\nI Dl 10 1 100 dl 1,000 cl\\nX 1 10 dl =s 100 cU\\n4. WEIGHTS.\\n1 kilogram (kg) 100 decagrams (Dg) 1000 grams (g);\\nI gram 10 decigrams (ag; 100 centigrams (eg) 1,000 milligrams (mg);\\nI ton 1000 Kg 100,000 Dg 1,000,000 g\\nxoo Kg 10,000 Dg 100,000 g\\nI Kg 100 Dg 1,000 g.\\nI Liipeii.a gallon 277.274 cub. inches, or .16046 cub fooi; it cqa..i.s\\n200-2 or verv nearly i^ U. S. liquid gallons, i cub. foot 1720 cul)\\nci.cs 7.48 U. S, liquid gallons 6.43 U. S- dry gal.ons 6.23 Imperi..!\\n.lions,", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0376.jp2"}, "377": {"fulltext": "WEIGHTS Al^D MEASURES.\\n351\\nConversion of U. S. Weights and Measures to Metric,\\nand vice versa.\\nInches to\\nMillimeters.\\nI 25.4001\\nMeter to\\nInches.\\nI 39-3700\\nLINEAR.\\nFeet to Meters. Yards to Meters.\\n.3048 .9144\\nMeter to Feet. Meter to Yards.\\n3.2808 1.0936\\nMiles to\\nKilometers.\\n1.6094\\nKilometer to\\nMiles.\\n.6214\\nSQUARE.\\nSq. Inches to\\nSq. Centmr.\\nI 6.452\\nSq. Centime,\\nto sq. in.\\n1= .1550\\nSq. Feet to Sq.\\nDecimeters.\\n9.290\\nSq. Meters\\nto Sq. Feet.\\n10.764\\nSquare Yards to\\nSquare Meters.\\n.836\\nSquare Meters\\nto Square Yards.\\n1. 196\\nAcres to\\nHectares.\\n.4047\\nHectares to\\nAcres.\\n2.471\\nCUBIC.\\nCubic In. to\\nCu. Centmr.\\nI 16.387\\nCu. Centmrs\\nto Cubic In.\\nI .0610\\nCubic Feet to\\nCubic Meters.\\n.0283\\nCu. Decimeters\\nto Cubic Inches.\\n61.023\\nCubic Yards to\\nCubic Meters.\\n.765\\nCubic Meters to\\nCubic Feet.\\n35.314\\nBushels to\\nHectoliters.\\n.3524\\nCubic Meters to\\nCubic Yards.\\n1.308\\nCAPACITY.\\n^\u00c2\u00b0!L?? C^ubt Centimeter. Gallons to Liters.\\nI 3-70\\nCu. Centi-\\nmeters to\\nFluid Drams.\\n1= .27\\n29-57\\nCentiliters to\\nFluid Ounces.\\n.338\\n.9464\\n3.7854\\nLiters Decaliters to Hectoliters\\nto Quarts. Gallons. to Bushels.\\n2.8377\\n1.0567 2.6417\\nWEIGHT.\\nGrains to\\nMilligrams.\\nI 64.7989\\nMilligrams\\nto Grains.\\nI .01543\\nQirintals to\\nPounds Av.\\nI 220.46\\nAvoirdupois\\nOunces to Grams.\\n28.3495\\nKilograms to\\nGrains.\\n15432.36\\nAvoirdupois\\nPounds to Kilo-\\nGrams.\\n.4536\\nHectograms to\\nOunces Av.\\n3-5274\\nMilliers or Tonnes\\nto Pounds Av.\\n2204.6\\nTroy Ounces\\nto Grams.\\n31.1035\\nKilograms to\\nPounds Av.\\n2.2046\\nKilograms to\\nOunces Troy.\\n32.1507", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0377.jp2"}, "378": {"fulltext": "352\\nGENERAL TOPICS.\\nKILOGRAMS CONVERTED INTO POUNDS\\nAVOIRDUPOIS.\\nKilos.\\no\\nI\\n2\\n3\\n4\\n5\\n6\\n7\\n8\\n9\\no.o\\n.ooo\\n.022\\n.044\\n.066\\n.088\\n.110\\n.132\\n-154\\n.176\\n.194\\n.1\\n.220\\n243\\n.2dS\\n.2S7\\n-309\\n\u00e2\u0096\u00a0331\\n-353\\n\u00e2\u0080\u00a2375\\n\u00e2\u0080\u00a2397\\n.419\\n.2\\n,441\\n.463\\n-4^5\\n.507\\n-529\\n-551\\n\u00e2\u0080\u00a2573\\n.617\\n-639\\n\u00e2\u0080\u00a23\\n.661\\n.68^\\n-705\\n.728\\n.750\\n.772\\n-794\\n.816\\n.838\\n.860\\n\u00e2\u0080\u00a24\\n.882\\n.904\\n.926\\n.948\\n.970\\n-992\\n1.014\\n1.036\\n1.058\\n1.080\\n\u00e2\u0080\u00a25\\n1. 102\\n1. 124\\n1.146\\n1. 168\\n1.190\\n1. 213\\n1-235\\ni---i57\\n1.279\\n1.301\\n.6\\n1-323\\n1-345\\n1-367\\nI.S8Q\\n1.411\\n1-433\\n1-455\\n1^477\\n1.499\\n1.521\\n\u00e2\u0080\u00a27\\n1-543\\n1-565\\n1-S87\\n1 .609\\n1-631\\n1-653\\n1.676\\ni.6g8\\n1.720\\n1.742\\n.8\\n1.764\\n1.786\\n1.808\\n1.830\\n1.852\\n1-874\\n1.896\\n1. 918\\n1.940\\n1.962\\n\u00e2\u0080\u00a29\\nI 984\\n2.006\\n2.028\\n2.050\\n2.072\\n2.094\\n2. 116\\n2.138\\n2. 161\\n2 183\\nPOUNDS CONVERTED INTO 1\\ntlLO\\nGRA\\nMS\\nPou\\nads.\\nI\\n2\\n3\\n4\\n5\\n6\\n7\\n8\\n9\\n000\\n.005\\n.009\\n.014\\n.018\\n.023\\n027\\n032\\n036\\n.041\\n1\\n045\\n.050\\n\u00e2\u0080\u00a2054\\n\u00e2\u0080\u00a2059\\n.064\\n.068\\n073\\n077\\n082\\n.086\\n2\\n091\\n\u00e2\u0080\u00a2095\\n.100\\n.104\\n.109\\n113\\n118\\n122\\n127\\n132\\n3\\n130\\n.141\\n\u00e2\u0080\u00a2145\\n.150\\n-154\\n\u00e2\u0080\u00a2159\\n163\\n168\\n172\\n.177\\n4\\n181\\n.186\\n.191\\n\u00e2\u0080\u00a2195\\n.200\\n.204\\n209\\n213\\n218\\n.222\\n227\\n-231\\n.236\\n.240\\n-245\\n.249\\n254\\n259\\n263\\n.268\\n6\\n272\\n.277\\n.281\\n.286\\n.290\\n-295\\n299\\n304\\n308\\n\u00e2\u0080\u00a2313\\n7\\n318\\n.322\\n\u00e2\u0080\u00a2327\\n\u00e2\u0080\u00a2331\\n-3.3b\\n.340\\n345\\n349\\n354\\n-358\\n8\\n363\\n-367\\n-371\\n-376\\n.381\\n.386\\n390\\n395\\n399\\n.404\\n9\\n408\\n-413\\n\u00e2\u0080\u00a2417\\n.422\\n.42b\\n.431\\n435\\n440\\n445\\n-449\\nINCHES REDUCED TO DECIMALS OF A FOOT.\\n(Trautwine.)\\nIns.\\nFoot.\\nIns.\\nFoot.\\nIns. F\\n^oot.\\nIns. F\\n6\\ncot.\\n5000\\nIns.\\nFoot.\\nuV\\n.0026\\n-0833\\n2\\n1667\\n10\\n\u00e2\u0080\u00a28333\\nTS\\n.0052\\n1^\\n.0938\\n2j^\\n2083\\n6^\\n5417\\n10^2\\n.8750\\n1/6\\n.0104\\n1%\\n.1042\\n3\\n2500\\n7\\n5833\\n11\\n.9167\\nM\\n.0208\\n.1146\\n3^\\n2917\\n7^\\n6250\\n11^3\\n-9583\\n\u00e2\u0080\u00a20313\\niy2\\n.1250\\n4\\n3333\\n8\\n6667\\n12\\n1 0000\\n.0417\\n\u00e2\u0080\u00a21354\\n4^\\n3750\\n8^\\n7083\\n.0521\\nifi\\n.1458\\n5\\n4167\\n9\\n7500\\n.0625\\n1^8\\n\u00e2\u0080\u00a21563\\n5^\\n4583\\n9V2\\n7917\\n/8\\n.0729\\nOUNCES REDUCED TO DECIMALS OF A POUND.\\n1 oz.\\n06 lb.\\n2\\n13\\n3\\n19\\n4\\n25\\n5\\n31\\n6\\n38\\nI 1\\n43\\n8\\n50\\n9 oz\\n56 1b.\\n10\\n63\\n69\\n75\\n81\\n88\\nz=\\n94\\n16\\nI", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0378.jp2"}, "379": {"fulltext": "WEIGHTS AND MEASURES. 353\\nWEIGHT AND MEASURE CONVERSION TABLE.\\ni\\nA\\nc/5\\nc\\n5^\\nP\\n(A\\n2|\\n1^\\nel\\nsi\\n1^\\nSi\\nrt\\ns\\ni\\nfc\\nS\\nM\\nS\\nI\\n25-4\\n\u00e2\u0080\u00a20394\\n30s\\n3-28\\n1.609\\n.621\\n.868\\nI -153\\n2\\n50.8\\n.0787\\n.610\\n6.56\\n3.219\\n1.243\\n1.73s\\n2.306\\n3\\n76.2\\n.ii8r\\n.914\\n9.84\\n4.828\\n1.864\\n2 .603\\n3.458\\n4\\n101.6\\n\u00e2\u0080\u00a21575\\n1. 219\\n13.12\\n6.437\\n2.486\\n3.470\\n4.6x1\\n5\\n127.0\\n.1969\\nI \u00e2\u0080\u00a25-^4\\n16.40\\n8.047\\n3-107\\n4.338\\n5-764\\n6\\n152.4\\n,2362\\n1.829\\n19.69\\n9.656\\n3.728\\n5.205\\n6.917\\n7\\n177-8\\n.2756\\n2.134\\n22.97\\n11.265\\n4 -350\\n6.073\\n8.070\\n8\\n20 2\\n\u00e2\u0096\u00a03150\\n2.438\\n26 25\\n12.875\\n4.971\\n6.940\\n9.222\\n9\\n228.6\\n.3543\\n2.743\\n29-53\\n14.484\\n5-593\\n7.808\\n10.375\\nen\\ntr. *J\\nn\\n2^\\n1\u00c2\u00bb\\nM\\n22\\nU5\\nII\\n3\\nJ2\\n2 S\\n:r 3\\nOC2\\ncr2\\ntw\\nS^\\n3 3\\nS:S\\n2\\nC/5\\nC/)\\nw\\nuu\\nu2\\nn\\nX\\nI\\n.0929\\n10.76\\n\u00e2\u0080\u00a2405\\n2.47\\n.028\\n35-3\\n35\\n2.84\\n2\\n.1858\\n21-53\\n.809\\n4.94\\n\u00e2\u0080\u00a2057\\n70.6\\n70\\n5\\n68\\n3\\n.2787\\n32.29\\n1.214\\n7.41\\n.085\\n105.9\\n1.06\\n8\\n51\\n4\\n.3716\\n43.06\\n1.619\\n9.88\\n113\\n141.3\\n1. 41\\nII\\n3,5\\n5\\n\u00e2\u0080\u00a24645\\n53.82\\n2.024\\n12.36\\n.142\\n176.6\\n1.76\\n14\\n19\\n6\\n.5574\\n64.58\\n2.428\\n14.83\\n.170\\n211. 9\\n2.11\\n17\\n03\\n7\\n.6503\\n75-35\\n2-833\\n17-30\\n.198\\n247.2\\n2.47\\n19\\n86\\n8\\n,7432\\n86.11\\n3.238\\n19.77\\n.226\\n282. 5\\n2.82\\n22.70\\n9\\n.8361\\n96.88\\n3.642\\n22. -24\\n-255\\n317-S\\n3-17\\n25.54\\nX)\\n3\\nE\\n2\\ntn rt\\n2^\\nM\\n11\\n^1\\n^0\\n2 5\\nel\\n3f^\\nU.\\nu\\na\\nJ\\nhJ\\nI\\n29.6\\n.338\\n-Q5\\n1.06\\n3-79\\n.26\\n28.3\\n.063\\n2\\n59-1\\n.676\\n1\\n89\\n2. II\\n7-57\\n-53\\n56.7\\n.125\\n3\\n88.7\\n1.014\\n2\\n84\\n3-17\\n11.36\\n\u00e2\u0096\u00a079\\n85.1\\n.188\\n4\\n118.3\\n1-352\\n3\\n79\\n4-23\\n15.14\\n1.06\\n34\\n.250\\n5\\n147.9\\n1.690\\n4\\n5.28\\n18.92\\n1.32\\n141. 8\\n.313\\n6\\n177.4\\n2.028\\n5\\n68\\n6-34\\n22.71\\n1-59\\n170. 1\\n\u00e2\u0080\u00a2375\\n7\\n207,0\\n2.366\\n6\\n62\\n7.40\\n26.50\\n1.85\\n198-5\\n.438\\n8\\n236.6\\n2.704\\n7\\n57\\n8.45\\n30.28\\n2. II\\n226.8\\n.500\\n9\\n266.1\\n3.042\\n8.52\\n9.51\\n34.07\\n2.38\\n255-1\\n.563", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0379.jp2"}, "380": {"fulltext": "354 GENERAL TOPICS.\\nTABLE OF RECIPROCALS OF NUMBERS.\\nThe reciprocal of a number is the quantity obtained by\\ndividing one by that number.\\nNo.\\nRecip-\\nrocal.\\nNo.\\nRecip-\\nrocal.\\n1\\nNo.\\nRecip-\\nrocal.\\nNo.\\nRecip-\\nrocal.\\nI\\nI. 00000\\n26\\n.03846\\n51\\n01961\\n76\\n.01316\\n2\\n50000\\n27\\n.03704\\n52\\n01923\\n17\\n.01299\\n3\\n\u00e2\u0080\u00a233333\\n28\\n\u00e2\u0080\u00a203571\\n53\\n01887\\n78\\n.01282\\n4\\n.25000\\n29\\n.03448\\n54\\n01852\\n79\\n.01266\\n5\\n20000\\n30\\n\u00e2\u0080\u00a203333\\n55\\n01818\\n80\\n.01250\\n6\\n.16667\\n31\\n.03226\\n56\\n01786\\n81\\n.01235\\n7\\n.14286\\n32\\n.03125\\n57\\n01754\\n8^\\n.01220\\n8\\n.12500\\n33\\n.03030\\n58\\n01724\\n83\\n.01205\\n9\\n.mil\\n34\\n.02941\\n59\\n01695\\n84\\n.01190\\nlO\\nI 0000\\n35\\n.02857\\n60\\n01667\\n85\\n.01176\\nII\\n.09091\\n36\\n.02778\\n61\\n01639\\n86\\n.01163\\n12\\n.0B333\\n37\\n.02703\\n62\\n01613\\n87\\n.01149\\n13\\n.07692\\n38\\n.02632\\n63\\n01587\\n88\\n.01136\\n14\\n\u00e2\u0080\u00a207143\\n39\\n\u00e2\u0096\u00a002564\\n64\\n01563\\n89\\n.01124\\n15\\n.06667\\n40\\n.02500\\n65\\n01538\\n90\\n.oim\\n16\\n.06250\\n41\\n.02439\\n66\\n01515\\n91\\n.01099\\n17\\n.05882\\n42\\n.02381\\n^.l\\n01493\\n92\\n.01087\\n18\\n\u00e2\u0080\u00a205556\\n43\\n.02326\\n68\\n01471\\n93\\n.01075\\n19\\n.05263\\n44\\n\u00e2\u0096\u00a002273\\n69\\n01449\\n94\\n.01064\\n20\\n.05000\\n45\\n.02222\\n70\\n01429\\n95\\n.01053\\n21\\n.04762\\n46\\n.02174\\n71\\n01408\\n96\\n.01042\\n22\\n\u00e2\u0080\u00a204545\\n47\\n.02128\\n72\\n01389\\n97\\n.01031\\n23\\n.04348\\n48\\n.02083\\n73\\n01370\\n98\\n.01020\\n24\\n.04167\\n49\\n.02041\\n74\\n01351\\n99\\n.01010\\n25\\n.04000\\n50\\n.02000\\n75\\n01333\\n100\\n.01000", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0380.jp2"}, "381": {"fulltext": "WEIGHTS AK^D MEASURES.\\n351\\ncomparisons of fahrenheit, centigrade\\n(celsius), and reaumur therm03ieter\\nscal.es.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nReaumur.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nReaumur.\\n-f2I2\\n-j-ioo\\n-1-80\\n+158\\n+70\\n+56\\n211\\n99.44\\n79-56\\n157\\n69.44\\n55-56\\n2IO\\n98.89\\n79.11\\n156\\n68.89\\n55.\\n209\\n98.33\\n78.67\\n155\\n68.33\\n54-67\\n208\\n97.78\\n78.22\\n154\\n67.78\\n54.22\\n207\\n97.22\\n77-78\\n153\\n67.22\\n53-78\\n206\\n96.67\\n77-33\\n152\\n66.67\\n53-33\\n205\\n96.11\\n76.89\\n151\\n66.11\\n52.89\\n204\\n95.55\\n76.44\\n150\\n65.55\\n52.44\\n203\\n95\\n76\\n149\\n65\\n52\\n202\\n94.44\\n75.56\\n148\\n64.44\\n51-56\\n201\\n93 89\\n75-\\n147\\n63-89\\n5i.li\\n200\\n93 33\\n74.67\\n146\\n63 33\\n50.67\\n199\\n92.78\\n74.22\\n145\\n62.78\\n50.22\\n198\\nQ2.22\\n73-78\\n144\\n62.22\\n49-78\\n197\\n91.67\\n73.33\\n143\\n61.67\\n49-33\\n196\\n91. II\\n72.89\\n142\\n61. 11\\n48.89\\n19s\\n90-55\\n72.44\\n141\\n60.55\\n48.44\\n194\\n90\\n72\\n140\\n60\\n48\\n193\\n89.44\\n71.56\\n139\\n59-44\\n47-56\\n192\\n88.89\\n71. II\\n138\\n58.89\\n47.11\\n191\\n88.33\\n70.67\\n137\\n58.33\\n46.67\\n190\\n87.78\\n70.22\\n136\\n57.78\\n46.22\\n189\\n87.22\\n69.78\\n135\\n57.22\\n45.78\\n188\\n86.67\\n134\\n56.67\\n45-33\\n187\\n86.11\\n68.89\\n133\\n56.11\\n44-89\\n186\\n85.55\\n68.44\\n132\\n55-55\\n44.44\\n185\\n85\\n68\\n131\\n55\\n44\\n184\\n84.44\\n67.56\\n130\\n54-44\\n43-56\\n183\\n83.89\\n67.11\\n129\\n53-89\\n43-\\n182\\n83-33\\n66.67\\n128\\n53.33\\n42.67\\n181\\n82.78\\n66.22\\n127\\n52-78\\n42.22\\n!8o\\n82.22\\n65.78\\n126\\n52.22\\n41.78\\n179\\n81.67\\n65-33\\n125\\n51-67\\n41-33\\n178\\n81. II\\n64.89\\n124\\n51.11\\n40.89\\n177\\n80.55\\n64.44\\n123\\n50.55\\n40.44\\n176\\n80\\n64\\n122\\n50\\n40\\n175\\n79-44\\n63.56\\n121\\n49-44\\n39 56\\n174\\n78.89\\n63.11\\n120\\n48.89\\n39-\\n173\\n78.33\\n62.67\\n119\\n48.33\\n38-67\\n172\\n77.78\\n62.22\\n118\\n47.78\\n38.22\\n171\\n77.22\\n61.78\\n117\\n47.22\\n37-78\\n170\\n76.67\\n61.33\\nn6\\n46.67\\n37-33\\n169\\n76.11\\n60.89\\n5\\n46.11\\n36.89\\n168\\n75-55\\n60.44\\n114\\n45.55\\n36.44\\n167\\n75\\n60\\n3\\n45\\n36\\n166\\n74-44\\n59.56\\n112\\n44-44\\n35 56\\n165\\n73-89\\n59.11\\nIII\\n43 89\\n35-11\\n164\\n72.33\\n58 67\\nno\\n43-33\\n34-67\\n163\\n72.78\\n58.22\\n109\\n42.78\\n34.22\\n162\\n71.22\\n57.78\\n108\\n42.22\\n33-78\\n161\\n71.67\\n57.33\\n107\\n41.67\\n33-33\\n160\\n71.11\\n56.89\\n106\\n41. II\\n32.89\\n159\\n70-55\\n50.44\\n105\\n40-55\\n32.44", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0381.jp2"}, "382": {"fulltext": "356\\nC^ENEKAL TOPTCS-\\nCOMPARtSONS OF FAHRENHEIT, CENTIGRADE\\n(CELSIUS), AND REAUMUR THERMOMETER\\nSCALES. Continued.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nReaumur.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nRdauraur.\\n+104\\n+40\\n+32\\n+50\\n4-10\\n+8\\n103\\n39-44\\n31.. 56\\n49\\n9-44\\n7.56\\n102\\n38.89\\n31. II\\n48\\n8.89\\n7. II\\nlOI\\n38.33\\n30.67\\n47\\n8.33\\n6.67\\nZOO\\n37.78\\n30.22\\n46\\n7.78\\n6.22\\n99\\n37.22\\n29.78\\n45\\n7.22\\n5-78\\n98\\n36.67\\n29.33\\n44\\n6.67\\n5.33\\n97\\n36.11\\n28.89\\n43\\n6. II\\n4-89\\n96\\n35-55\\n28.44\\n42\\n5.55\\n4-44\\n95\\n35\\n28\\n41\\n5\\n4\\n94\\n34.44\\n27.56\\n40\\n4.44\\n3.56\\n93\\n33.89\\n27.11\\n39\\n3-89\\n3-\\n92\\n33-33\\n26.67\\n38\\n3.33\\n2.67\\n91\\n32 78\\n26.22\\n37\\n2.78\\n2.22\\ngo\\n32.22\\n25.78\\n36\\n2.22\\n1.78\\n89\\n31.67\\n25.33\\n35\\n1.67\\n1.33\\n88\\n31. II\\n24.89\\n34\\ni.ii\\n0.89\\n87\\n30.55\\n24.44\\n33\\n0.55\\n0.44\\n86\\n30\\n24\\n32\\n85\\n29.44\\n23.56\\n31\\n-0.55\\n-0.44\\n84\\n28.89\\n23.11\\n30\\nI.II\\n0.89\\n83\\n28.33\\n22.67\\n29\\n1.67\\nI. 3\\nC2\\n27.78\\n22.22\\n28\\n2.22\\n1.78\\n81\\n27 22\\n21.78\\n27\\n2.78\\n2.22\\n80\\n26.67\\n21-33\\n26\\n3-33\\n2.67\\n7?\\n26.11\\n20.89\\n25\\n3.89\\n3.\\n78\\n25-55\\n20.44\\n24\\n4.44\\n3.56\\nI\\n25\\n20\\n23\\n5\\n4\\n76\\n24.44\\n19.56\\n22\\n5-55\\n4.44\\n75\\n23.89\\n19. II\\n21\\n6. II\\n4.89\\n74\\n23.33\\n18.67\\n20\\n6.67\\n5.33\\n73\\n22.78\\n18.22\\n19\\n7.22\\n5-78\\n72\\n22.22\\n17.78\\n18\\n7.78\\n6.22\\n71\\n21.67\\n17.33\\n17\\n8.33\\n6.67\\n70\\n21. II\\n16.89\\n16\\n8.89\\n7.11\\n69\\n20.55\\n16.44\\n15\\n9.44\\n756\\n68\\n20\\n16\\n14\\n10\\n8\\n(^1\\n19.44\\n15.56\\n13\\n10.55\\n8.44\\n66\\n18.89\\n15. II\\n12\\nII. II\\n8.89\\n65\\n18.33\\n14.67\\n11\\n11.67\\n9-33\\n64\\n17.78\\n14.22\\n10\\n12.22\\n9.78\\n63\\n17.22\\n13.78\\n9\\n12.78\\n10.22\\n62\\n16.67\\n13-33\\n8\\n13-33\\n10.67\\n61\\n16. II\\n12.89\\n7\\n13.89\\n11. 11\\n60\\n15-55\\n12.44\\n6\\n14.44\\n11.56\\n5?\\n15\\n12\\n5\\n15.00\\n12\\n58\\n14.44\\n11.56\\n4\\n15.55\\n12.44\\n57\\n13.89\\nII. II\\n3\\n16. II\\n12.89\\n56\\n13.33\\n10.67\\n2\\n16.67\\n13-33\\n55\\n12.78\\n10.22\\nI\\n17.22\\n13.78\\n54\\n12.22\\n9.78\\n17.78\\n14.22\\n53\\n11.67\\n9.33\\nI\\n18.33\\n14.67\\n52\\nII. II\\n8.89\\n2\\n18.89\\n15\\nIO-55\\n8.44\\n3\\n19.44\\n15-56", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0382.jp2"}, "383": {"fulltext": "WEIGHTS AND MEASURES.\\nCOMPARISONS OF FAHRENHEIT, CENTIGRADE\\n(CELSIUS), AND REAUMUR THERMOMETER\\nSCAIjES.\u00e2\u0080\u0094 Continued.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nReaumur.\\nFahren-\\nheit.\\nCenti-\\ngrade.\\nRfeumur.\\n-4\\n\u00e2\u0080\u009420\\n-16\\n-23\\n-30-55\\n-24.44\\n5\\n20.55\\n16.44\\n24\\n31. II\\n24.89\\n6\\n21. II\\n16.89\\n25\\n31.67\\n25-33\\n7\\n21.67\\n17-33\\n26\\n32.22\\n25-7S\\n8\\n22.22\\n17.78\\n27\\n32.78\\n26.22\\n9\\n22.78\\n18.22\\n28\\n33-33\\n26.67\\nlO\\n23-33\\n18.67\\n29\\n33-^9\\n27.11\\nII\\n23.89\\n19. II\\n:^o\\n34- 1-\\n27.56\\n12\\n24.44\\n19.56\\n31\\n35\\n28\\n\u00e2\u0096\u00a03\\n25\\n20\\n32\\n35-55\\n28.44\\n14\\n25-55\\n20.44\\n33\\n36.11\\n28.89\\n15\\n26.11\\n20.89\\n34\\n36.67\\n29-33\\n16\\n26.67\\n21.33\\n35\\n37.22\\n29.78\\n17\\n27.22\\n21.78\\n30\\n37-7^\\n30.22\\n18\\n27.78\\n22.22\\n37\\n38.3;\\n30.67\\n19\\n28.33\\n22.67\\n38\\n38.80\\n31. II\\n20\\n28.89\\n23.11\\n39\\n39-44\\noi\u00e2\u0080\u009e56\\n21\\n29.44\\n23-56\\n40\\n40\\n32.00\\n22\\n30\\n24\\nFormula for Converting Degrees Centigrade to Fahrenheit, and\\nvice versa\\nFor Degrees Reau7nur, substitute 4 for the figure 5 in the\\npreceding formulas.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0383.jp2"}, "384": {"fulltext": "358\\nGENERAL TOPICS.\\nGOVERNMENT LAND MEASURES.\\nIn the system of government survey, lines running north\\nand south are drawn parallel to a fixed line (principal me-\\nridian) at a distance of six miles apart these are called\\nrange lines. At right angles virith these, other parallel lines\\n{town lines) are drawn, which then run east and west. The\\ntwo sets of lines form squares containing 36 square miles\\neach, called townships. A certain number of townships\\nform a county. Each square mile of a township is called a\\nsection, containing 64b acres, and these are numbered regu-\\nlarly I to 36, commencing at the northeast corner, as shown\\nin the accompanying diagram. Section 16 in each township\\nis set apart for school purposes.\\nSections are divided by lines running north and south,\\nand east and west, into quarter sections, designated as the\\nnortheast quarter, northwest quarter, southwest quarter,\\nand south-east quarter of the section. These quarters con-\\ntain 160 acres of land each, and are again divided into\\nquarters, each containing forty acres, which is the smallest\\nsub-division recognized in government survey. Lands are\\nusually sold in tracts of forty acres, or a multiple thereof,\\nexcept in case of land bordering on lakes, which are frac-\\ntional sections and may contain more or less than forty\\nacres. These are called govern?nent lots.\\nTOWNSHIP.\\nSECTION.\\n^___^\\n6\\n5\\n4\\n3\\n2\\nI\\n7\\n8\\n9\\n10\\nII\\n12\\n18\\n17\\n16\\n15\\n14\\n13\\n19\\n20\\n21\\n22\\n27\\n23\\n24\\n30\\n29\\n28\\n26\\n25\\n31\\n32\\n33\\n34\\n35\\n36\\nN. W.\\nQuarter.\\nNW^\\nof\\nNEM\\nNE14\\nof\\nNE34\\nSW^\\nof\\nNEV4\\nSE14\\nof\\nNEM\\nS. W.\\nQuarter.\\nS. E.\\nQuarter.\\nThe description of a 40-acre lot would then, for example,\\nread as follows The northeast quarter of the northeast\\nquarter of section i in township 24 north, range 7 west.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0384.jp2"}, "385": {"fulltext": "WEIGHTS AT^T) MEASURES. 359\\nTO MEASURE CORN ON THE COB IN CRJBS.\\n(Waring.)\\nWhen the Crib is Equilateral,\\nRule, Multiply the length in inches by the breadth in\\ninches, and that again by the height in inches, and divide the\\nproduct by 2748 (the number of cubic inches in a heaped bushel),\\nand the quotient will be the number of bushels of ears. Take\\ntwo thirds of the quotient for the number of bushels of shelled\\ncorn.\\nExample. Required the number of bushels of shelled corn\\ncontained in a crib of ears, 15 ft. long by 5 ft. wide and 10 ft.\\nhigh.\\nSolution: 180 in. (length) X 60 in. (width) X 120 in. (height)\\n1,296,000 -4- 2748 471.6 heaped bushels, two thirds of which\\nis 314.6 bushels, shelled.\\nWhen the Crib is Flared at the Sides.\\nMultiply half the sum of the top and bottom widths in inches\\nby the perpendicular height in inches, and that again by the\\nlength in inches, and divide the product by 2748; the quotient\\nwill be the number of heaped bushels of ears. Take two\\nthirds of the quotient for the number of bushels of shelled corn.\\nRECKONING OF AMOUNT AND VAX.UE OF HAY.\\nFour hundred cubic feet of hay is roughly estimated as a\\nton, but there is great variation in the ratio of weight to\\nvolume, dependent upon the kind of hay, time of cutting,\\nand treatment in storing. In general, the finer the stalk of\\nthe plant the heavier the hay also, of course, the more\\nclosely packed in putting away, and the nearer the bottom\\nof the mow the heavier. Grass allowed to stand till nearly\\nripe before cutting will be the lighter.\\nIn estimating by measurement, multiply together the fig-\\nures representing the length, width, and height of hay, and\\ndivide the product by the number of feet in a ton. For ex-\\nample, if the hay is 40 ft. long, 16 ft. wide, and 18 ft. from\\nthe bottom to the top of the mow, and the bulk agreed is\\n400 cub. ft. to the ton, the mow will contain 40 X 16 X 18,", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0385.jp2"}, "386": {"fulltext": "3 GO GENERAL TOPICS.\\nTable for Finding? the Value of Hay.\\n\u00e2\u0096\u00a0r-.\\n5\\no\\n$4\\n$5\\n$6\\n$7\\n$S\\n$9\\n$10\\n$11\\n50\\nO.IO\\n0.13\\n0.15\\nO..S\\n0.20\\n0.23\\n0.25\\n0.28\\n70\\n0.14\\n0.18\\n0.21\\n0.25\\n0.28\\n0.32\\n0.35\\n0-39\\n90\\n0.18\\n0.23\\n0.27\\n0.32\\n0.36\\n0.41\\n0.45\\n0.50\\nTOO\\n0.20\\n0.25\\n0.30\\n0.35\\n0.40\\n0-45\\n0.50\\n0-55\\n300\\n0.60\\n0.75\\n0.90\\nI -05\\n1.20\\n1-35\\n1.50\\n.65\\n400\\n0.80\\n1. 00\\n1.20\\n1.40\\n1.60\\n1.80\\n2.00\\n2.20\\nSOD\\nI. GO\\n1-25\\n1.50\\n1-75\\n2.00\\n2.25\\n2.50\\n2-75\\n700\\n1.40\\n1.75\\n2.10\\n2-45\\n2.80\\n3-15\\n3-50\\n385\\n900\\n1.80\\n2.25\\n2.70\\n3-^5\\n3-6o\\n4-05\\n4-50\\n4-95\\n1000\\n1200\\n2.00\\n2.40\\n2.50\\n3.00\\n3. CO\\n3.60\\n3-50\\n4.20\\n4.00\\n4.80\\n4-5\u00c2\u00b0\\n5-40\\n5.00\\n6.00\\n5-50\\n6.60\\n1500\\n1600\\n3.00\\n3.20\\n3-75\\n4.00\\n4-50\\n4.80\\n5.60\\n6.00\\n6.40\\n6.75\\n7.20\\n7.50\\n8.00\\n8.25-\\n8.80\\n1700\\n1800\\n19CO\\n3-40\\n3.60\\n3.80\\n4-25\\n4-50\\n4-75\\n5.10\\n5-40\\n.5-70\\n5-95\\n6.30\\n6 65\\n6.80\\n7.20\\n7.60\\n7.65\\n8.10\\n8.55\\n8.50\\n9.00\\n9-5\u00c2\u00b0\\n9-35\\n9.90\\n10.45\\n2000\\n4.00\\n5.00\\n6.00\\n7.00\\n8.00\\n9.00\\n10.00\\n11.00\\n\u00e2\u0080\u00a2a\\nc\\n3\\n$12\\n$13\\n$.4\\n$\u00e2\u0080\u00a25\\n$16\\n$17\\n$i3\\ncx,\\n50\\n0.30\\n0-33\\n0.35\\n0.38\\n0.40\\n0.43\\n0-45\\n70\\n0.42\\n0.46\\n0.49\\n\u00e2\u0080\u00a253\\n0.56\\n60\\n0.63\\n90\\n0.54\\n0.59\\n0.63\\n0.68\\n0.72\\n77\\n0.81\\n100\\n0.60\\n0.65\\n0.70\\n0-75\\n0.80\\n85\\n0.90\\n300\\n1.80\\n1-95\\n2.10\\n2.25\\n2.40\\n2\\n55\\n2.70\\n400\\n2.40\\n2.60\\n2.80\\n3.00\\n3.20\\n3\\n40\\n3.6G\\n500\\n3.00\\n3-25\\n3-50\\n3-75\\n4.00\\n4\\n25\\n4-50\\n700\\n4.20\\n4-55\\n4.90\\n5-25\\n5.60\\n5\\n95\\n6.3G\\n900\\n5-40\\n5-8s\\n6.30\\n6.75\\n7.20\\n7\\n05\\n8.10\\n1000\\n6.00\\n6.50\\n7.00\\n7-SO\\n8.00\\ns\\nso\\n9.00\\n1200\\n7.20\\n7.80\\n8.40\\n9.00\\n9.60\\n10\\n20\\n10. 8o\\n1300\\n9.00\\n9-75\\n10.50\\n11.25\\n12.00\\n12\\n75\\n13-50\\ni6co\\n9.60\\n10.40\\n11.20\\n12.00\\n12.80\\n13\\n60\\n14.40\\n1700\\n10.20\\n11.05\\n11.90\\n12.75\\n13.60\\n^4\\n45\\n15-30\\n1800\\n10.80\\n11.70\\n12. 6g\\n13-50\\n14.40\\n15\\n30\\n16.20\\n1900\\n11.40\\n12.35\\n13-30\\n14.25\\n15.20\\n16\\n15\\n17.10\\n2000\\n12. GO\\n13.00\\n14.00\\n15.00\\n16. CO\\n17\\n00\\n18.00", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0386.jp2"}, "387": {"fulltext": "WEIGHTS AND MEASURES. 361\\nwhich equals 11,520 cub. ft.; 11,520 divided by 400 equals\\n28 tons and 320 cub. ft., or 28| tons. The table on page 360\\nis from the A?nerican Agriculturist annual.\\nThe price per ton of 2000 lbs. being known, it is easy to\\nfind the value of any fraction of a ton at $4 to $18 per ton.\\nIf a farmer has 1565 lbs of hay on his wagon, and the dealer\\nhas bought it at $7 per ton, he finds by looking across the\\ntable from 1500 lbs. to the column at the top of which is $7,\\nthat the value of 1500 lbs. at $7 is $5.25, the value of 60 lbs.\\n21 cents, and the value of 5 lbs. 2 cents, making a total of\\n$5.48.\\nTo find the value of any fraction of a ton at $7.40, $7.60,\\n$7.80, etc., find the value at $7 and add to it one tenth the\\nvalue at $4, $6, $8, etc.\\nSTRENGTH OF ROPES.\\nHemp rope, i in. in circumference, is calculated to sus-\\ntain a weight of 200 lbs.; i^ in., 450 lbs.; 2 in., 800 }bs.;\\n2^ in., 1250 lbs. 3 in. 1800 lbs. 4 in., 3200 lbs.; 5 in., 5000\\nlbs.; 6 in., 7200 lbs. Hemp is considered twice as strong\\nas manila, and wire rope twice as strong as hemp. Year-\\nbook U. S. Dept. Agric.)\\nThe diameters corresponding to the circumferences given\\nare, in the preceding order: .318, .477, .636, .795, .955,\\n1.27, 1.59, and 1. 91 inches.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0387.jp2"}, "388": {"fulltext": "362 GENERAL TOPICS.\\nliEGALi WEIGHTS OF GRAIN, SEEDS, ETC,\\nThe table shows the number of pounds per bushel re-\\nquired by law or custom, in the sale of articles specified, in\\nthe several States of the Union.\\nStates.\\nMaine\\nNew Hampshire\\nVermont\\nMassachusetts\\nRhode Island.\\nConnecticut\\nNew York\\nNew Jersey\\nPennsylvania\\nDelaware\\nMaryland\\nDistrict of Columbia.\\nVirginia\\nWest Virginia\\nNorth Carolina\\nSouth Carolina\\nGeorgia\\nFlorida\\nAlabama\\nMississippi\\nLouisiana\\nTexas\\nArkansas\\nTennessee\\nKentucky.\\nOhio\\nMichigan\\nIndiana\\nIllinois\\nWisconsin\\nMinnesota\\nIowa\\nMissouri\\nKansas\\nNebraska\\nSouth Dakota\\nNorth Dakota\\nMontana\\nColorado\\nIdaho\\nWashington\\nCalifornia\\nOregion\\nOklahoma\\n48\\n56 50\\n56 50\\n56\\n561 50\\n50\\n56 32\\n57 32\\n55 32\\n541 32\\n48: 32\\n57 j 32\\n57 32\\n57I 32\\n57; 32", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0388.jp2"}, "389": {"fulltext": "WEIGHTS AND MEASURES.\\n3C3\\nSPECIFIC GRAVITY OF VARIOUS SUBSTANCES.\\n(Trautwinh.)\\nAluminum\\nAnthracite, i. 3-1. 84, usually\\nbroken, of any size, loose\\n(A ton, loose, averages from 40 to 43 cubic feet.)\\nAsh, American white, dry\\nperfectly dry\\nAsphaltum, 1-1.8\\nBoxwood, dry\\nBrass (copper and zinc) cast, 7.8-8.4\\nBronze (copper 8 parts, tin i part, gun metal), S.4-\\n8.6\\nCement, English Portland\\nCharcoal, of pines and oaks\\nCherry, perfectly dry\\nChestnut, perfectly dry\\nCoal, bituminous 1.2-1.5\\nbroken, of any size, loose\\n(A ton occupies from 43 to 48 cubic feet.)\\nCopper, cast, 8.6-8.8\\nCork\\nCoke, loose, of good coal\\n(A ton occupies 80 to 97 cubic feet.)\\nElm, perfectly dry\\nFat\\nGlass, 2.5-3.45\\nGold, cast, pure\\nGravel, about the same as sand, which see.\\nHemlock, perfectly dry\\nHickory, perfectly dry\\nIce, .9I7-.922\\nIndia rubber\\nIron, cast, 6.9-704,\\nLard\\nLead, 11.38-11./.7\\nLime,qi:ick\\nground loose, per struck bu. 62-72 lbs..\\nLimestone and marbles\\nMahogany, Spanish, dry\\nMaple, dry...\\nMercury, at 60* F\\nOak, white, perfaotly dry, .66-.88\\nAverage\\nSpecific\\nGravity.\\nAverage\\nWeight 01\\nI cu. foo;,\\nin Pounde.\\n2.6\\n1-5\\n.61\\n\u00e2\u0080\u00a2752\\n\u00e2\u0080\u00a24\\n.96\\n8.5\\n.672\\n.66\\n\u00e2\u0080\u00a235\\n.56\\n\u00e2\u0080\u00a293\\n19.258\\n.4\\n.85\\n.92\\n\u00e2\u0080\u00a293\\n7- IS\\n\u00e2\u0080\u00a295\\n11.38\\ni-S\\n2.6\\n.85\\n\u00e2\u0080\u00a279\\n13.58\\n162\\n93\\n52-\\n38\\n47\\n83\\n60\\n504\\n529\\nSi-\\n\u00c2\u00bb5\\n42\\ndi\\n84\\n47-\\n15\\n23-\\nt:304\\n25\\n53\\n446\\n59\\n709\\n95\\n164\\nS3\\n49\\n846\\n48.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0389.jp2"}, "390": {"fulltext": "364\\nGENERAL TOPICS.\\nSPECIFIC GRAVITY OF VARIOUS SUBSTANCES.\u00e2\u0080\u0094\\nContinued.\\nOak, red, black, etc\\nlive, .88-1.02\\nOils, olive, whale\\nPeat\\nPetroleum\\nPine, white, perfectly dry, .35-45\\nvellow. Northern, .48 to .62\\nSouthern, .64-.80\\nPlatinum, 21-22\\nQuartZj common, pure, 2.64-2.67.\\nRosin o c\\nSalt, coarse, per struck bu., Syracuse, N. Y., 56 lbs.\\nSand of pure quartz, dry and loose, per struck bu.\\nii2-i33lbs\\nSand ot pure quartz, wet.\\nSilver\\nSnow, fresh fallen\\nmoistened and compacted by rain\\nSoils, common loam, perfectly dry, loose\\nSoils, common loam, perfectly dry, moderately\\nrammed\\nSoils, common loam, slightly moist, loose\\nas a soft, flowing mud\\nSpruce, perfectly dry\\nSulphur\\nSteel, 7-7-7-9\\nSycamore, perfectly dry\\nTar\\nTin, cast\\nWalnut, perfectly dry\\nWater, pure rain or distilled, at 32 F. (barometer\\n30 in.)\\nWater, pure rain or distilled, at 62\u00c2\u00b0 F. (barometer\\n30 in.)\\nWater, pure rain or distilled virater at 212O F.\\n(barometer 30 in.)\\nWater, sea, 1.026-1.030\\nWax, bees\\nZinc, 6.8-7.2\\nAverage\\nSpecific\\nGravity.\\nAverage\\nWeight of\\nI cu. foot,\\nin Pounds.\\n.878\\n.40\\n\u00e2\u0080\u00a255\\n.72\\n21-5\\n2.65\\n7.0\\n32-45\\n59-3\\n57-3\\n20-30\\n54-8\\n25-\\n34-3\\n45.\\n342.\\n165\\n68.6\\n90-106\\n118-129\\n\u00e2\u0080\u00a25\\n655.\\nS-12\\n15-20\\n72-80\\n90-100\\n70-76\\n104-112\\n\u00e2\u0080\u00a24\\n25.\\n.0\\n125.\\n\u00e2\u0080\u00a2\u00c2\u00ab5\\n490.\\n.59\\n37-\\n.0\\n62.4\\n\u00e2\u0080\u00a235\\n459.\\n.61\\n38.\\n62.417\\n.0\\n62^3SS\\n59-7\\n.028\\n64.08\\n\u00e2\u0080\u00a297\\n60.5\\n437-5\\nNote.\u00e2\u0080\u0094 Green timbers usually weigh from one fifth to nearly one half\\nmore than dry and ordinary building timbers when tolerably seasoned\\nabout one sixth more than perfectly dry.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0390.jp2"}, "391": {"fulltext": "WEIGHTS AN^D MEASURES.\\n365\\na 1)\\ni;\\no\\no p r;^\\nu o .52\\nX rr -a o\\nC O ot3\\no\\n\u00c2\u00b03c^.;i6\\nb/3-\\n-S ^5 -S -5\\nXI C o\\nd rt\\n-\u00c2\u00a72 2!\\na c\\na 3\\n6 o iN^\\nN o c .5?\\nT3 (N rt 1)\\nO ,o\\nM U-) IT) (O\\n1 ^ti-t;\\nS 6\\nlis\\nI rt\\nN o\\n-r-t^^. 2 S:\\no o\\n1 r\\n44:\\nart 2 ^g 2\\nui o 4^\\nN IT) N O. ir:\\n\u00e2\u0096\u00a0a ti la !i 1^\\no\\nJ3 C O c\\n8-2^\\nN2II8\\ns^ 2\\n1) r-\\no w\\no O\\nflJ -55 c a 8 Si\\n1) u QJ H\\no u (J o\\nII R.\\nU! C 3\\nrt\\n?m 2S 2 2~- o\\nS^O O II II Cw\\n50 ^^o II\\nQ tJ o Pi\\nO u n\\nI o a?\\nS o\\no c\u00c2\u00ab o II 5::=\\nP II h CQ\\n.^w II i-^ u\\ntn\\n(u or\\nui 05 tn to 05 C/3 t/j\\nC a a O C a .-a\\nO O O O =oO 0 =00 ^0=^000\\nc3soc5 o 200 0200 22202000\\no o o o o o o\\no 00 000 O\\nU5 tn m ifi\\n\u00e2\u0080\u00a2O O .-ox)\\nc-a Ct3 c c\\n2 O 2 O O 2\\no o 00\\n3\\nGo,\\n3 bfi\\nUQW\\n6 rt\\nrt\\nW 4-. MU g [Jl\\nto c/) t/) t-", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0391.jp2"}, "392": {"fulltext": "366 GENERAL TOPICS.\\nFLUCTUATING CURRENCY.\\nSilver\\nSilver\\nSilver -j\\nSilver\\nSilver\\nSilver\\nGold (nominally)\\nSilver\\nSilver\\nSilver\\nSilver\\nBoliviano loo centavos)\\nPeso\\nShanghai tael\\nHaikwan tael (customs)\\nPeso\\nPeso\\nRupee i6 annas)\\nYen TOO sens) j\\nDollar (peso) loo centa-\\nvos)\\nSol loo centesimos)\\nMahbub 20 piasters)\\nabout\\n.44\\n\u00e2\u0080\u00a244\\n.65\\n.72\\n44\\n\u00e2\u0080\u00a244\\n.21\\nCentral America.\\nChina\\nColombia\\nEcuador\\nIndia.\\nJapan\\nMexico\\nI. CO\\n\u00e2\u0080\u00a250\\n.48\\nTripoli\\n\u00e2\u0080\u00a244\\nMONEY CONVERSION TABLE.\\nIn\\nTJ\\nV\\nc\\nC\\nji\\nc\\n3\\nu\\n.ti\\na\\nJZ\\nOJ\\nU\\nc\\n2\u00c2\u00ab\\na\\na\\nc^O\\ncS\\nfe\\nU\\noc^.\\n2\\nS\\nU.\\nfc,\\nUi\\nu\\nJ\\nS 4-87\\n0.24\\n0.19\\nS 0.40\\nS 0.52\\n0.27\\nS 0.20\\n2\\n9-73\\n.48\\n-39\\n.80\\n1.03\\n-\u00e2\u0096\u00a0^4\\n.41\\n3\\n14.60\\n\u00e2\u0080\u00a271\\n\u00e2\u0080\u00a258\\nI. 21\\n1-55\\n.80\\n.61\\n4\\n19.47\\n\u00e2\u0080\u00a2QS\\n\u00e2\u0080\u00a277\\nI. 61\\n2.06\\n1.07\\n.81\\n24-33\\n1. 19\\n\u00e2\u0080\u00a297\\n2.01\\n2.58\\n1-34\\n1.02\\n6\\n29.20\\n1.43\\n1. 16\\n2.41\\n3^o9\\n1.61\\n1.2?\\n7\\n34-07\\n1.67\\n^\u00e2\u0080\u00a235\\n2.81\\n3-61\\nz.iB\\n1.42\\n8\\n38.93\\n1.90\\n\u00e2\u0080\u00a254\\n3-22\\n4.12\\n2.14\\n1.62\\n9\\n43.80\\n2.14\\n1.74\\n3.62\\n4.64\\n2.41\\n1.83\\n10\\n48.67\\n2.38\\n1-93\\n4.02\\n5-X5\\n2.68\\n2.0:!\\n20\\n97-33\\n4-76\\n3-86\\n8.04\\n10.30\\n5-36\\n4.06\\n30\\n146. oo\\n7.14\\n5-79\\n12.06\\n15-45\\n8.04\\n6.09\\n40\\n194.66\\n9^52\\n7.72\\n16.08\\n20.60\\n10.72\\n8.12\\nSO\\n243-33\\n11.90\\n9-65\\n20.10\\n25-75\\n^3 40\\n10.15\\n100\\n486.65\\n23.80\\n19.30\\n40.20\\n51.50\\n26.80\\n20.30", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0392.jp2"}, "393": {"fulltext": "STATISTICAL TABLES.\\n367\\nIV. STATISTICAL TABLES.\\nAREA AND POPULATION OF THE UNITED\\nSTATES, 1890. (Eleventh Census.)\\nStates.\\nArea in\\nSq. Miles.\\nPopula-\\ntion.\\nStates.\\nArea in\\nSq. Miles.\\nPopula-\\ntion.\\nAlabama\\nArizona\\nArkansas\\nCalifornia\\nColorado\\n52,250\\n113,020\\n5^,850\\n158,360\\n103,925\\n4,990\\n2,050\\n70\\n58,680\\n59,475\\n84,800\\n56,650\\n36,350\\n3i,4ooj\\n56,025\\n82,080\\n40,400\\n48,720\\n33,040\\n12,210\\n8.31S\\n58,915\\n83,365\\n46,810\\n69,4^5\\n146,080\\n77,510\\n110,700\\n9,305\\n1,513,017\\n59,620\\n1,128,179\\n1,208,130\\n412.198\\n746,258\\n168,493\\n230,392\\n391,422\\n1,837,353\\n84,385\\n3,826,351\\n2,192,404\\n182.984\\n58.385*\\n1,911,896\\n1.427,096\\n1,858,635\\n1,118.587\\n661.086\\n1,042,390\\n2,238.043\\n2,093,889\\n1.301,826\\n1,289,600\\n2,679,184\\n132,159\\n1,058,910\\n45.761\\n376,350\\nNew Jersey..\\nNew Mexico.\\nNew York\\nN. Carolina\\nN. Dakota\\nOhio\\n7,815\\n122,580\\n49,170\\n52,250\\n70,795\\n41,060\\n39,030\\n96,030\\n45,215\\n1,250\\n30,570\\n77,650\\n42,050\\n265,780\\n84,970\\n9,565\\n42.450\\n69,180\\n24,780\\n56,040\\n97,890\\n1,444-93?\\n153,^9.-\\nS,997,35;-\\n1,617,947\\n182, 7i(.\\n3,67-.., 3i(,\\n61,83-?\\n313,767\\n5,258,014\\n345,506\\n1.767,518\\n2,235,523\\n207,905\\n332,422\\n1,655,980\\n349,390\\n762,794\\n1,686,880\\n60,705\\nDelaware\\nDist. of Colum.\\nFlorida\\nGeorgia\\nIdaho\\nOklahoma\\nOregon\\nPennsylvania..\\nRhode Island..\\nS. arolina\\nS Dakota\\nTennessee\\nTexas\\nUtah\\nIllinois\\nIndiana\\nIndian Ter\\nIowa\\nVermont\\nVirginia\\nWashington..\\nW. ViTfrinia.\\nWiscoiisin\\nWyoming\\nTotal\\nAlaska\\nHawaii\\nPorto Rico\\nPhilippine Isl-\\nand .s\\nKansas\\nKentucky\\nLouisiana\\nMaine\\nMaryland\\nMichitjan\\nMinnesota\\nMississippi\\nMissouri\\nMontana\\nNebraska\\nNevada\\n3,602,990\\n531,000\\n6,640\\n3,668\\n115,300\\n45,872\\n62,632,250\\n30,329\\n109,030\\n813,927\\n8,000,000\\n1,631,696\\nN wHampshire\\nCuba\\nIndians on reservations in various states and territories.\\nAREA AND POPULATION OF CANADA, 1891.\\nProvinces\\nand\\nDistricts.\\nAre. i in\\nSq. Miles.\\nPopula-\\ntion.\\nProvinces\\nand\\nDistricts.\\nArea in\\nSq. Miles.\\nPopula-\\ntion.\\nOntario\\nQuebec\\nNova Scotia....\\n21,950\\n227,-00\\n20.550\\n28,100\\n64,066\\n2,114,321\\n1,488,535\\n450,396\\n321,263\\n152,500\\nBrit. Columbia.\\nPr. Ed. Island.\\nThe Territories\\nTotal...\\n382,300\\n2,000\\n2.371. 481\\n98,173\\n109,078\\n98,967\\nManitoba\\n3.4 5,647\\n4.833,239", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0393.jp2"}, "394": {"fulltext": "368\\nGENERAL TOPICS.\\nM\\nO\\nA\\nm\\nti\\nW\\na\\nH\\nUh\\nrn\\n4J\\n(\u00c2\u00b11\\n6(1\\nL3\\nS\\n00 H lO M 00\\n\u00e2\u0096\u00a0*00\\nM M\\nCO CO N mvo o\\nO ^o TO r- t^\\nw Tt-00 o o o\\\\\\nt^ n O o\\nt^ fO O On rO\\n\u00e2\u0080\u00a2i^ ro m lo\\nN M On\\nI- O 0\\\\ O\\nTJ-OO iri m C)\\nIT) O VO t-. TJ-OO\\noo N ovo a^m wo\\\\ioir)m^ \\\\o n\\no^ in tn o O ft\\nn N 6 vo ro ro\\nr^ t^ O t^ O\\nm^ two \u00e2\u0096\u00a0o\\nro\\\\0 00 N\\n6 d C ci\\nIT) M- lO 1\\nlo CO t^ ro O ro o\\nvo t^ N W vo 00\\nf^ 4- OvOv\\nfOVO\\n4; rt ii\\nZ; o U5 t;\\n\u00e2\u0080\u00a2a c iL c t^^ _.\\nbic \u00e2\u0096\u00a0;3 Cu\\nH o J? w\\nU -i w\\n[-H O O\\nl-vO N VD VO\\nN vo ID\\no t^ o m o\\nvo m\\nIT) m^o\\nvo W M O\\nW 00 N O- t^ 6\\n1) O) -C ni O\\n._\\noj;\\n5^ S 3 S\\no jjj5\\nJTi o\u00c2\u00ab^ E Cl,\\ncc75 f C0H c\\nt: -a z; n c:\\n^^c3\\nC/5", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0394.jp2"}, "395": {"fulltext": "STATISTICAL TABLES.\\n369\\nAVERAGE AND ACTUAL DATE OP LAST AND\\nFIRST KILLING FROST.\\n(U. S. Weather Bureau.)\\nState.\\nAlabama\\nArkansas.\\nColorado\\nConnecticut\\nDist. of Col\\nFlorida\\nGeorgia\\nIllinois\\nIndiana\\nIowa\\nKansas\\nKentucky\\nLouisiana\\nMaine\\nMaryland\\nMassachusetts\\nMichigan\\nMinnesota\\nMississippi..\\nMissouri\\nNebraska\\nNew Jersey\\nNew Me.xico.\\nNew York\\nNorth Carolina\\nLocality.\\nMobile\\nMontgomery,\\nLittle Rock.\\nFort Smith..\\nDenver\\nNew Haven..\\nWashington.\\nCedar Key.\\nJacksonville\\nPensacola\\nAtlanta\\nAugusta...\\nSavannah\\nCairo\\nChicago\\nSpringfield..\\nIndianapolis.\\nDes Moines.\\nDubuque...\\nKeokuk\\nDodge City.\\nLeavenworth\\nLouisville\\nNew Orleans.\\nShreveport..\\nPortsmouth\\nBaltimore\\nBoston\\nDetroit\\nGrand Haven\\nMarquette.\\nSt. Paul\\nDuluth\\nMoorhead\\nVicksburg..\\nSt. Louis\\nOmaha\\nNorth Platte.\\nAtlantic City\\nCape May\\nSanta F^\\nAlbany\\nBuffalo\\nNew York\\nOswego\\nRochester\\nCharlotte.\\nHatteras\\nSpring.\\nAverage.\\nLast.\\nEarliest.\\nFeb. 24\\nApril 6\\nNov. 2\\nMar. 10\\nApril 6\\nOct. 21\\nMar. 21\\nApril 14\\nOct. 8\\nMar. 22\\nApril 6\\nOct. 7\\nMay 25\\nJune 6\\nSept. 10\\nMay 30\\nMay 30\\nSept. 15\\nApril 4\\nApril 20\\nOct. 4\\nFeb. 4\\nMar. 12\\nNov. 2s\\nFeb. 24\\nMar. 27\\nNov. 12\\nMar. 7\\nApril 6\\nNov. 12\\nMar. 25\\nMay 21\\nOct. 16\\nMar. 17\\nApril 5\\nOct. 8\\nMar. I\\nApril 5\\nNov. 2\\nMar. 31\\nMay 8\\nOct. 2\\nApril 23\\nMay 25\\nSept. 27\\nApril 16\\nMay 2=;\\nSept. 13\\nApril 17\\nMay 21\\nSept. 26\\nApril 24\\nMay 31\\nSept. 12\\nApril 27\\nMay 23\\nSept. s\\nApril 10\\nMay 2\\nSept. 18\\nApril 22\\nMay 23\\nSept. 23\\nApril 6\\nMay 21\\nSept. 13\\nApril 8\\nMay 15\\nSept. 30\\nFeb. 2\\nMar. 27\\nNov. II\\nFeb. 26\\nMar. 31\\nOct. 13\\nApril 14\\nMays\\nSept. 7\\nApril 6\\nMay 3\\nOct. 6\\nMay 17\\nMay 28\\nSept. 30\\nSept. 23\\nMay 2\\nMay 30\\nMay 28\\nAug. 21\\nMay 18\\nJune II\\nAug. 22\\nMay I\\nMay 25\\nSept. I\\nMay 6\\nJune 8\\nSept. 13\\nMay 18\\nJunes\\nAug. 25\\nMar. 3\\nApril 22\\nOct. 19\\nMar. 31\\nMay 2\\nOct. 14\\nApril 15\\nMay I\\nApril 6\\nSept. 20\\nSept. 10\\nOct. 4\\nApril 29\\nApril 6\\nMay 3\\nOct. 20\\nApril 22\\nMay 22\\nSept. 19\\nApril 21\\nMay 22\\nOct. 15\\nMay 27\\nMay 29\\nSept. 21\\nApril 14\\nApril 25\\nOct. 15\\nApril 26\\nMay 29\\nSept. 26\\nMay 3\\nMay 29\\nSept. 26\\nApril I\\nMay 3\\nOct. 8\\nFeb. 27\\nApril 5\\nNov. 22\\nFall.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0395.jp2"}, "396": {"fulltext": "370\\nGENERAL TOPICS.\\nDATE OF LAST AND FIRST KILLING FROST-\\nContinued.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0396.jp2"}, "397": {"fulltext": "STATISTICAL TABLES.\\n371\\n\u00e2\u0080\u00a2IBJOX\\nvo 1/1 m o 00 f^ \\\\o\\nin t^oo\\nlo rooo M U-) Tf\\nJ-OO lO lOVO 00\\nr^ T^ lo M \\\\o\\nCO N\\nm M Ci c\u00c2\u00bb\\nro m ro M ro o\\nw 00 vo o 1 lO\\nro fo ro w m fo\\nO P) lO o n o^\\nr~- f- N 00 HH o\\nro Tj-vo \\\\0 O i-\\nt~^o Ovo N 00\\nO CO M 00 t^ o\\nM invo vo t^ lo\\nM Ov (N O M 00\\nen m trjvo IT) Th\\nro I- vo 00 vo\\nfo t^ t^ in t^vo\\nf l fO ro 1^\\nl- l- mforoM-^Tt-\\nO r fo N 1-\\n\u00e2\u0096\u00a04- ro (N\\nTfUD M t^ PI 00 VO ro\\nov m t^oo r-.vo\\nro m ro N Th ro\\nvO 00 w M O O\\nM vo N Ov w t-.\\n1- ro N\\nt-^ O vo 00 w\\nW (M MM\\nV 03\\nn! c r-\\n,t/2\\n^\u00e2\u0080\u00a2Z^rt\\n\u00e2\u0096\u00a0bj3^-:::3-\\n:^oo\\nD C C\\n_ U U y O\\n.2 i o-t: a;^\\n-c o ex o o.--\\nO rvoo\\nO lO N\\nO er, vo (V M\\nm fo 00 m m\\n00 o t^\\nt^ O\\nO 0 (N\\nu. a.-i-i rt -i-j\\nGOO c cK. C\\n1) _ij m ij 1) (u\\n\u00e2\u0080\u00a2S S-S S S-S\\no\\n(U 03 *j\\ncu\u00e2\u0080\u009e^", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0397.jp2"}, "398": {"fulltext": "372 GENERAL TOPICS.\\nMETEOROLOGICAL. DATA FOR CANADA.\\nNormal M\\nean Temperature of the Air.\\nProvince or City.\\nMonthly Temperature.\\nMean for the\\nLowest.\\nHighest.\\nYear.\\nOntario\\nQuebec\\nNew Brunswick.\\n19.3\u00c2\u00b0 F.\\n21.2\\n14.7\\n0.6\\n22.8\\n22.9\\n16.8\\n18.4\\n22.9\\n69.8\u00c2\u00b0 F.\\n70.2\\n62.8\\n63.3\\n64.3\\n659\\n72.2\\n67.4\\n72.2\\n59-7\\n63-5\\n43.8\u00c2\u00b0 F.\\n42.6\\n39-9\\n41-7\\n40.5\\n32.6\\n48.1\\n44.1\\n44.3\\n40.3\\n431\\nPrince Edward Island\\nManitoba\\nToronto\\nMontreal\\nSt. John, N. B\\nHalifax, N S\\nNormal rainfall in inches per year Toronto 29.42, Windsor 23.78,\\nPeterborough 20.55, Montreal 27.26, Quebec 19.26, St. John 33.27, Halifax\\n43.08, Glace Bay 55.49, Sydney 49.42, Winnipeg 16.83, Spence s Bridge 3.88.\\nCOMPARISON OP LEADING INDUSTRIES IN THE\\nUNITED STATES. (U, S. Census of 1890, in Round Numbers.)\\nAgriculture\\nForest products, total\\nForest industries, enu-\\nmerated\\nForest products, not enu-\\nmerated (estimated)\\nManufactures using wood\\nMineral products, total\\nCoal\\nGold and silver\\nIron and steel\\nManufactures of iron and\\nsteel\\nl.eather\\nLeather manufactures\\nWoolen\\nCotton\\nMillions.\\n15,982\\n562\\n343\\n486\\n414\\n=97\\n354\\nThousands\\n8,286\\n348\\n300\\n57\\n176\\n186\\n219\\ni\\nPi\\nMillions.\\nMillions.\\n102\\n245\\n294\\n442\\n109\\n40\\n96\\n327\\n32\\n25\\n88\\n79\\n136\\n153\\n77\\n203\\n70\\n155\\n446\\n598\\n907\\n610\\n160\\n99\\n479\\n131\\n178\\n289\\n338\\n268", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0398.jp2"}, "399": {"fulltext": "STATISTICAL TABLES.\\n373\\nARKAS OF APPROPRIATED, VACANT, AND RE-\\nSERVED LANDS IN THE UNITED STATES, 1898.\\n(U. S. Dept. Agr.)\\nStates and\\nTerritories.\\nTotal Area.\\nUnap-\\nprop.\\nand Un-\\nreserved.\\nReserved\\nTotal\\nGovern-\\nment\\nLand.\\nAppropri-\\nated.\\nAlabama\\nArizona\\nacres.\\n32,658,000\\n72,792,500\\n33,543,500\\n99,361,083\\n66,390,650\\n35,264,500\\n52,830,200\\n19,575,040\\n52,383,000\\n28,863,188\\n36,819,000\\n51,689,444\\n29,685,000\\n43,796,000\\n95,259,720\\n49,137,339\\n70,336,500\\n78,197,005\\n44,902,987\\n24,753-663\\n61,626,218\\n48,158,555\\n52,580,000\\n42,684,084\\n35,275,000\\n62,433.000\\n579,024,029\\nper cent.\\n1.60\\n71.07\\n11.02\\n42.72\\n59.81\\n4.98\\n83.68\\nper cent.\\n.26\\n21.12\\n.01\\n16.35\\n9-38\\n.06\\n3.67\\n100,00\\n1.89\\n5-\\n.24\\n9.64\\nper cent.\\n1.86\\n92.16\\n11.03\\n59-07\\n69.19\\n5-04\\n87.35\\n100.00\\n3-9^\\n20.71\\n1.29\\n1.02\\n87.16\\n21.61\\n95-74\\n80.45\\n52.61\\n57-42\\n67.12\\n49.64\\n93.80\\n57.57\\n2.21\\n91.70\\n.04\\nper cent.\\n98.14\\n7.81\\n88.07\\nColorado\\n30.81\\n94.96\\nIdaho\\n12.65\\nIndian Territory...\\nKansas\\n2.02\\n2.62\\n1-37\\n11.07\\n1.29\\n1.02\\n75-13\\n21.47\\n87-33\\n69.76\\n45-82\\n28.31\\n58-25\\n20.55\\n83-43\\n31-49\\n1.17\\n78.54\\n96.09\\nLouisiana\\n92.27\\n08.39\\n98.71\\n98.98\\n12.03\\n.14\\n10.69\\n6.79\\n29.11\\n8.87\\n23.09\\n10.37\\n26. oB\\n1.04\\n13.16\\n.04\\nMontana\\n12.84\\n78.39\\nNevada\\n4.26\\nNew Mexico\\nNorth Dakota\\nOklahoma.\\n19.55\\n47.39\\n42.58\\n32.88\\nSouth Dakota\\nUtah\\n50.36\\n6.20\\nWashington\\nWisconsin\\n42-43\\n97.79\\n8.30\\nOther States\\n99.96\\nTotal\\n1,900,019,201\\n30.21\\n7.64\\n37.85\\n62.15\\nFARMING POPULATION OF THE UNITED STATES,\\n1870, 1880, and 1890.\\nNinth Tenth Eleventh\\nCensus. Census. Census.\\nTotal population 38,558,371 50,152,866 62,622,250\\nTotal engaged in agriculture 5,992,471 7,670,493 9,013,201*\\nTotal in professional and personal\\nservices 2,684,793 4,074,238 5.304.829\\nTotal in manufactures and mining. 2,707,421 3,837,112 5.091,669+\\nTotal in trade and transportation... 1,191,238 1,810,256 3,325,962\\nEngaged in all classes of occupa-\\ntions 12,375,923 17,392,099 22,735.661\\nEngaged in agriculture, per cent. 48.4 44.1 39.6", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0399.jp2"}, "400": {"fulltext": "374\\nGEKERAL TOPICS.\\nNUMBER AND CLASSIFICATION OF THE AGRI-\\nCULTURAL POPULATION TEN YEARS OF AGE\\nAND OVER. (Eleventh Census.)\\nOccupation,\\nFarmers and planters\\nA gricultural laborers\\n^lardeners, florists, nurserymen, etc\\nDairymen and dairy women\\nOther agricultural pursuits\\nTotal\\nMale.\\n5,055,130\\n2,556,957\\n70,186\\n16,161\\n19,058\\n7,717,492\\nFemale.\\n226,427\\n447,104\\n2,415\\n1,734\\n462\\n678,142\\nTotal.\\n5,281,557\\n3,004,061\\n72,601\\n17,895\\n19,520\\n8,395,632=\\n36,9 per cent of all persons having gainful occupations.\\nNUMBER OF FARMS IN UNITED STATES AND\\nTHEIR VALUE.\\n(Eleventh Census.)\\nStates.\\nNo. of\\nFarms.\\nValue.\\nStates.\\nNo. of\\nFarms.\\nValue.\\nAlabama\\n157,772\\n$111,051,390\\nNevada\\n1,000\\n$12,339,410\\nArizona\\n1,426\\n7,222,230\\nN. Hampshire\\n29 151\\n66,162,600\\nArkansas\\n124,760\\n118,574,422\\nNew Jersey..\\n30,828\\n159,262,840\\nCalifornia...\\n52,894\\n697,116,630\\nNew Me.xico.\\n4,458\\n8,140,800\\nColorado.\\n16,389\\n85,035,180\\nNew York....\\n226,223\\n968.127,286\\nConnecticut\\n26,350\\n95,000,595\\nN. Carolina..\\n178,359\\n183,977,010\\nDelaware\\n9,381\\n39,586,080\\nN. Dakota...\\n27,611\\n75,310,305\\nDist. of Col..\\nFlorida\\n382\\n34,228\\n6,471,120\\n72,745,180\\nOhio\\n251,430\\n8,826\\n1,046,738,247\\n8,581,170\\nOklahoma\\nGeorgia\\n171,071\\n152,006,230\\nOregon\\n25,530\\n115,819,200\\nI laho\\n6,603\\n17,431,580\\nPennsylvania\\n211,557\\n922,240,233\\nIllinois\\n240,681\\n1,262,870,587\\nRhode Island\\n5,500\\n21,873,479\\niiidiana\\n198,167\\n754,789,110\\nS. Carolina\\n115,008\\n99,104,600\\nowa\\n201,903\\n857,581,022\\nS. Dakota....\\n50,158\\n107,466,335\\n\u00e2\u0096\u00a0Ciinsas\\n166,617\\n559,726,046\\nTennessee....\\n174,412\\n242,700,540\\nKentucky\\n179,264\\n346,339.360\\nTexas\\n228,126\\n399,971,289\\nLouisiana\\nMaine\\n69,294\\n62,013\\n85,381,270\\n98.567,730\\nUtah\\n10,517\\n32,573\\n28,402,780\\n80,427,490\\nVermont\\nMaryland\\n40,798\\n175.058,550\\nVirginia\\n127,600\\n254,490,600\\nMassachus ts\\n34,374\\n127,538,284\\nWashington\\n18,056\\n83,461,660\\nMichigan\\n172,344\\n5^6,190,670\\nW. Virginia..\\n72,773\\n151,880,300\\nMinnesota...\\n116,851\\n340,059,470\\nWisconsin..,.\\n146,409\\n477,524.507\\nMississippi..\\nMissouri\\n144,318\\n238,043\\n127.423,157\\n625,858,361\\nWyoming\\n3,125\\n14,460,880\\nMontana\\n5,603\\n25,512,340\\nTotal\\n4,564,641\\n$13,279,252,649\\nNebraska\\n113.608\\n402,358.913\\nAgriculture, fisheries, and mining.\\nt Manufacturing and mechanical industries.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0400.jp2"}, "401": {"fulltext": "STATISTICAL TATTLES.\\n375\\n\u00e2\u0080\u00a2si 2\\no J3\\nt:ic/)\\n00 lO\\nr- ^r O On\\nO t^^ w ro cy -r\\noo vo M o C4 N m\\nt^ o N n\\nM VO 1-^00\\nO 00 O !N vO\\nt^ O T cri\\\\0\\nlooo r^oo VO\\nVO m M r lvO CO\\nr^ On o Tf T o\\nqv IT) N\\nM VD -J\\nlOOO\\ntr) rf 00 P) OO I\\nCJ^ Ov (fi^C) M n ID 0\\\\\\nOn t^ t^NO\\nO O 0^\\nO On ONVO VO O 1-^00 lA\\n00 tvoovo r\u00c2\u00bb^row-)^^T^\\np~ ONOo ON t^ O q_ O\\niM^M i-Tini-ioo Mvo c^\\nVO On ON\\nVO\\nTOOvo\\nVO w\\nrn tC N O\\nN in oovo\\nVO f\u00c2\u00bbi q\\nO Tfoo OS\\nirivo ro\\nI-) ir, iOnO 00 On f\\nO N00 OnOn^P) iDifv\\nlO lo -^vo rn lo c^vo N\\nfooo i-Too f M cf cT\\nM P) O 00 fOvO ID\\nJii-5 2\\nu u w\\n3 o a\\na w^ u\\nJig-o ooo\u00c2\u00b0\\nO U O O O O\\nrt M ID o c\\n3\\nrt \u00c2\u00abJ 3\\nrt aJ-^^-\\no C o o o o\\nu, 03 1 O O O\\nn (U O\\nlU 3 1-\\ni3\\n3\\nn2j3\\no::\\no r\\nc o\\nof f^\\nH-^ r\\nrS\\n:S\\n\u00e2\u0080\u00a2a\\nj2h\\nJ5\\nt., Mas\\nCentra\\ns., La.,\\nH\\nt S\\n-e-\\n^M\\nm V\\n.S ^^13\\nu\\nT\\nWl Ji\\ns .f^ O\\nc\\nt? 03 -^3 t\\nS r\\n^s-:;;^\\ntd rt ,1 4)\\na\\ng\\nU c -f\\nQWP", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0401.jp2"}, "402": {"fulltext": "376\\nGENERAL TOPICS.\\nAVERAGE AGRICULTURAL WAGES IN THE\\nUNITED STATES IN 1893-1895, INCLUSIVE.\\n(U. S. Dept. of Agriculture.)\\nYears.\\nPer Month for Sea-\\nson or Year.\\nPer Day in Harvest.\\nPer Day other than\\nHarvest.\\nWith\\nBoard.\\nWithout\\nBoard.\\nWith\\nBoard.\\nWithout\\nBoard.\\nWith\\nBoard.\\nWithout\\nBoard.\\n1893\\n1894\\n1895\\n$13.29\\n12.16\\n12.02\\n$ig.io\\n17.74\\n17.69\\n$1.03\\n\u00e2\u0080\u00a293\\n.92\\n$1.24\\n1-13\\n1. 14\\n$.69\\n.62\\n$.89\\n.81\\n.8r\\nVALUE OF PRINCIPAL FARM PRODUCTS OF\\nTHE UNITED STATES. (U. S. Dept. of Agriculture.)\\nProducts.\\n1859.\\n1879.\\n1889.\\nTotal\\nValue.\\nPer\\nCent.\\nTotal\\nValue.\\nPer\\nCent.\\nTotal\\nValue.\\nPer\\nCent.\\nMeats\\nCorn\\nHay\\nDairy products.\\nWheat\\n1300,000,000\\n360,680,878\\n152,671,168\\n240,400,580\\n124,635,545\\n211,516,625\\n75,000,000\\n206,639,527\\n17.9\\n21.6\\n9.1\\n14.4\\n.U\\n4.5\\n12.4\\n$800,000,000\\n694,818,304\\n409,505,783\\n391,131,618\\n436,968,463\\n271,636,121\\n180,000,000\\n440,438,353\\n22.1\\n19.2\\nII. 3\\n10.8\\n12.0\\n7-5\\n50\\n12. 1\\n$900,000,000\\n597,918,829\\n526,632,062\\n411,976,522\\n342,491,707\\n307,008,114\\n200,000,000\\n472,492,249\\n23-9\\n15-9\\n14.0\\nII.\\n8.2\\nPoultry\\nOther products*\\nA:l\\nGrand total.\\n1,671,544,323\\n100\\n3,624,498,642\\n100\\n3,758,519,483\\n100\\nOi/ier products include barley, buckwheat, fla.x fiber, flaxseed, hemp,\\nhops, Irish potatoes, leaf tobacco, maple sirup, maple sugar, oats, rice,\\nrye, sorghum-molasses, sweet potatoes, and wool.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0402.jp2"}, "403": {"fulltext": "STATISTICAL TABLES.\\n377\\n(fl\\n;^^P,go^ s- ?J-. ff)^\\n1\\n;^s;8?s\\n^s^^sgs^s^^^ag^iQvg^^\\nn\\n1- CO M\\nM M N j-iot^o^M m-^O rotN. *-vo \\\\0 t w m m r^\\nij- m m t^vo o t^vo vo ^u^\u00e2\u0096\u00a0 t^^p^ i-^tv rooo co n cn\\n\u00e2\u0080\u00a2*\u00c2\u00bb0 t^N mminmino t^ 0 co \\\\0 oo m -noo o\\n00 d\\\\0 to CO r i o 1^ N -tf-oo ouD o o d^oT c^^oo r^ t^\\ncONMii N-i-OmpioOtoO^Oro J-co ro ro O N\\nM M -^i-iiH Tj-io^i- roww c^fo\\nI??\\nr?,oo m\\n00 i-oo\\ncoro-ij-ooo tot^ro\\n^^MOH^VO^M\\nrnoo tC w T?\\nrooo S\\nro M^oo to M\\nrooo pT pToo O^oo\\n^2 q;\u00c2\u00b0^:?v^s s\\ntooo\\no\\nH lOOO PI\\nto\\nt^oo\\nON Tj-\\ntooo\\n8.\\nU\\n1^\\nM-CX}\\nt-^00\\no \\\\o\\no\\nlO 0\\\\\\nfo\\nn-, M\\n^P;\\nP) lO\\nw\\nmco\\nO to 0\\\\ ro\\n3\\nH\\nc\u00c2\u00ab\\nH\\nhT\\n00\\no m Tf\\\\o\\nPIVO\\nPI\\nON\\nti^or\\nt-~\\no\\nm\\npq\\ntooo\\nt^COVO\\n00 vo\\nM \\\\0\\nfO^O\\nt^\\no\\n^o oo\\nIN\\nto\\nl^\\nI~\\nr-^\\nm CT\\nr^\\nlo O\\nTf\\nr^\\nY\\nPI o\\nto t^\\nt-^\\nro\\nH N\\nm\\nPI\\nP4 HI\\nN\\n^3\\nnG\\nu u =13 u\\n\u00c2\u00ab,1 ag\\nrt u 4j rt^ o 1^ u 53 u nJ.h: o (u5i5 2-- o\\ntn e\\nOS oj", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0403.jp2"}, "404": {"fulltext": "378\\nGENERAL TOPICS.\\noo\\nOOO\\nro N\\nin\\nO M-00\\nnv\\nP1\\\\0\\nM ll~\\nN\\nro\\nro o\\nr^ M\\ntv t~\\nTf\\nO cs\\nm t-^\\nr~-\\nfx\\\\o H\\n(-h\\nTf\\nfv M\\nm ro\\nM m\\nu\\nro fo t^ (N\\nO OOO o\\nN\\nCI\\nt^vo t-^oo m ro m I\\nro c^ Ov O\\n(N o o\\nO t-^ l- ON\\n1^ ro O-OO On CM lO T^ o in\\n00 nw r^rov-oo 0 O roo\\nCO 01 00 vo -^c\\nVO 0 in N 0\\n_.,OMVOOO\\nr^ roc\\no o f o CM O NO t-oo -^00\\nro 01 NO lONO O cx) r^ w Onn\\nM 0CX3 tjNONi-iNONO t^iT)\\nM ro PM~ m ro i-T\\nt^NO ro\\nro w M\\nOnno UN\\nt^ r^ (S \\\\rioo -*t~ (s 1-1 t^oioo O\\nNO* ro h in t^ o no c cy tC m t-^ inoo od\\nNO O O ro OnnO m 00 in O M 00 NO u-;NC O O\\nt^roinN N c O^ mNO i-ONt^ci O O mooc\\nNO mNO 00 o t^ t^No\\nN o ro cn i-T in cn tC (N\\nin -ij- CM N ONO\\nO r-N ThOroCM ininin-*t^N O O roo o t^NO m no iono no no\\nM M t-^ N r- c^ OOO (X) Tj-NO NO inN tH t~~p) QNO CMOO in j-inro-^M\\nro o NO CM ro ON t-^oo -iij- cm no in n in inNO inNO (nononowmtj-tj-\\ninNo m cm in cm in 1- o c^ 00 t tC d^ ON cT On inocT -r ro tC\\nOn CM t^ O\\na- in rHco cm oo* O ro rT w\\ninoo 01 LT) roNO On ro rooo\\nt^NC i-NO NO t^ IH M\\nO rooo N\\nroNO CM in\\n00 01 NU 00\\nro I* 00 M O rooo no -^rOM roincM Onootj-\\nincxT o NO CM w (d cm Tj- roNo no on cT m oi ocJ^vcT inocj\\nTt-ON001 ^mO 010wrO t^M\\nU biOi\\nSk^ Sxj-H-a-.S.S S.2 rt^ o c N-^ fcB rt rt ii-rtS", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0404.jp2"}, "405": {"fulltext": "STATISTICAL TABLES.\\n79\\nn\\nlA OOO CO\\nr, j-o MVO lOOmo C^\u00e2\u0096\u00a0\u00c2\u00ab^ lOv^ ro\\nC\\no\\nN 0\\\\ O T l^ O\\nH\\nHI lOCO VO TT\\nli^ IDCO Tj-t^NMN Mr, VON\\nN ooo 00 r^\\nt^ On lO -^co VD-^ tvt^roirir^\\nM ^O 00 lO -^-OO T)-00 C0\\\\0 M M M w\\n01\\nOS O M N P) VO\\nCO loco M ir,\\nO On O O t^NO\\nlONO O NO lO O NO On N\\nM (N O NO N ro OnCO OO\\nro q^ o On M^ t^ q^\\nif d o ro rvNo\\n_ NO 00 00 NO N t-.\\nO -J- Tt- CO COOO O\\nlOOO T^\u00e2\u0096\u00a0^^N lOWOO m O ITitJ-O t ~lOONN\\nONfoioc^ mr^-*-*-ioO n ono r^ ro ir\\n1 ro ro CO O H On Onno_^ C? T\\nro CO cf t-^ rC f oo co in i hoo -^^o m no no\\nVONO O CO 0\\\\\\ntvNO 00 OO\\nNO t^ t^ t^ in\\nTJ- LO t^ CO On\\noo no Ov i-TocT\\nO CO M\\nTl- M NO\\nt-~ inoo On m\\nO rONO rnoo\\nNO rONO OO CO\\n\u00e2\u0096\u00ba5 0^0\u00c2\u00b0 t; .rt 5.2CJU 05 rt S\\no 5 =i3 ^biott; o\\n(Ti a\\nu) 1 rt\\nO 4/", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0405.jp2"}, "406": {"fulltext": "380\\nGENERAL TOPICS.\\n\\\\0 tooo \u00c2\u00bb-00 \\\\ri fovo oo ro lO 0 \u00e2\u0080\u00a2\u00e2\u0099\u00a600 tv 1^ ro iv. t^ in N looo m n\\ntvM \u00e2\u0096\u00ba-\u00e2\u0096\u00a0\\\\0 0 M rOMOCOOOOO tO jD t^ u-)CO OO ro lO VD O t-^ O\\nrh\\nO t^ ro^ OmoOi-oioi-iMt^iritN Oro c vO c 0 m\\nindO-^N lo^* r^-^M N00 M r^oo o mo m vo m\\\\o lo o vo o\\ntx\\nm mvo ot^o^r ^fnovo^-.-ool^)lo\u00c2\u00abNa^H, rfvo r-.\\nI-T l^l-rcJ fpr ^M~M m hTcT\\nJ-vO lOOO 00 f^O MHOMt^NOt^l rOOO w 00 lOOO N N Ov rO\\nM -^vo lO \u00e2\u0099\u00a6vo oovo CT M roo lOO roroo IN t^rorot^-rH/i\\nm\\n^o\\nO t^ 1- 0 a^l^tvt^M t-N VOM M row -^rot^iotvN tOOO\\nro li-ico CN ir, OS u^ lo o ro roco o^rONOO mmm fO\\\\0 0\\nCO M Tj- i-^vo t^ O O O O O ~o -^oo vcOOOoONOOt^-^io\\nCI rr.oo c\u00c2\u00bb O t-~ o rooo r-.-^t^Lo-fl-N O Mvo i- mO m is\\nrovo l-0-^ O -00^C^P)Nr^HlT^ \u00e2\u0080\u00a2r^oo co en -^oo O f t^ m M-\\nro t^ca tCvo loo^o i- O ioo--*i^N03iOHr( o;,f rooo oT oo\\nTj-oo O ^\u00e2\u0096\u00a0^roo^ ^vo \\\\o o ro a\\\\oo t .0\\\\iOMO O wco\\n\u00e2\u0080\u00a2TN a^ f OvOf^N 0 fO t-~00 OnO -MCNtJ- 0W- --\u00c2\u00abtlHCO\\neT cT CO r^vo ro 0 ro m o t^ tC -f lO A m cT m h\\nM W H M M M\\nro t^ M ro I\\nIT) -a- r^ t^ t^ j-\\nTj- Cl O N 00 Ch\\nO 00 ro 1\\nN 00 0 I\\nH_ 1\\nlA O cvo\\nroco Tj-\u00c2\u00bbi\\nd tC\\no m looo M\\nAOl-iOOOt-~HOOO\\nIT) TfOO t^ M 00 t^\\n00^ N^ C in00_^ (N^VO^VO^\\nI-T hT (D N cJ pToo ro\\nlOVO 0\\\\0 lO Tj-kO N\\n\\\\0 M i-OOO VO\\n50 O M O ^\\\\0 1\\nrovo n Tt- Tf U-) Ti-vo\\nq f^ O^ 0 O; q^ i I\\nt^ o ro tC 0\\\\ o cT 1\\nM t oo lo M tn o\\nCO MM\\nO N I TO o o o\\ni ox:.:5 2\\no o\\nrt oj c3 _, ui-v, T-.\\nUkV L x:--^:=r--- X V o o c c ojC-m ojiS^:- i-la", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0406.jp2"}, "407": {"fulltext": "STATISTICAL TABLES.\\n381\\nAREA, PRODUCT, AND VALUE OF PRINCIPAL,\\nCROPS IN THE UNITED STATES IN 1898.\\n(U. S. Department of Agriculture.)\\nIndian corn, bu\\nWheat,\\nOais,\\nRye,\\nBarley,\\nBuckwheat,\\nPotatoes,\\nTobacco,* lbs...\\nHay, tons\\nCotton.t bales.,\\nTotal Pro-\\nduction.\\n,924,184,660\\n675.148,705\\n730,906,643\\n25-657,522\\n55,792,257\\n11,721,927\\n192,306,338\\n403,004,320\\n66,376,920\\n10,897,857\\nTotal\\nArea of\\nCrop.\\nAcres.\\n77,721,781\\n44,055,278\\n25i777.iio\\n1,643,207\\n2,583,125\\n678,332\\n2-557,729\\n594,749\\n42^780,827\\n24,319,584\\nTotal\\nValue of\\nCrop.\\n023,428\\n770,320\\n1405,364\\n875,350\\n064.359\\n271,462\\n574,772\\n258,070\\n060,647\\n491,412\\n3 c\\ni.\\nv-\\nu\\na\\na.\\nCents\\n28.6\\n24.7\\n.58. 1\\n15.3\\n25-5\\n28.3\\n46.2\\n15.6\\n41-3\\n21.5\\n44.9\\n17.2\\n41-3\\n75-2\\n6.0\\n677-5\\n$6.14\\n1-55\\n29.32\\n0.45\\nBo\\nV\\na\\n7.10\\n8.91\\n7.23\\n7.22\\n8.92\\n7-77\\n31. II\\n40.79\\n931\\n13.14\\nCrop of 1896. Crop of 1897.\\nTHE PRINCIPAL CEREAL PRODUCTS OF THE\\nUNITED STATES.\\nAs Shown by the Census Returns, from 1850 to 1890.\\nCen-\\nsus\\nof\\nIndian\\nCorn.\\nWheat.\\nOats.\\nBarley.\\nRye.\\nBuck-\\nwheat.\\n1850\\ni860\\n1870\\n1880\\n1890\\nBushels.\\n592,071,104\\n838,792,742\\n760,944,549\\n1,754,861,525\\n2,112,327,547\\nBushels.\\n100,485,944\\n173,104,924\\n287,745,626\\n459,479-505\\n468,373,968\\nBushels.\\n146,584,179\\n172,643,185\\n282,107,157\\n407,858,999\\n809,250,666\\nBushels.\\n5,167.015\\n15,825,898\\n29,761,305\\n44,113,495\\n78,332,976\\nBushels.\\n14,188,813\\n21,101.380\\ni6,qi8,795\\n19,831,595\\n28,421,398\\nBushels.\\n8,956,912\\n17,571,818\\n9,821,721\\n11,817,327\\n12,110,349\\nPRODUCTION OF VARIOUS CROPS IN CANADA,\\n1891. (Census of 1891.)\\nWheat 42,144,774 bu,\\nBarley 17,148,198\\nOats 82,515,413\\nRye 1,328,322\\nPeas and beans 15,514.836\\nBuckwheat 4.886,122\\nCorn (maize) 10,675,886\\nPotatoes 52,653,704\\nTurnips and other\\nroots.. 49,555,902 bu.\\nGrass and clover 340,650\\nFruits, grapes, etc 68,864,181 lbs.\\nTobacco 4,277,936\\nHops 1,126,230\\nFlaxseed 137,015 bu.\\nArea of improved land in Canada, 1891 28,537,242 acres.\\nunder crop 19,904,826\\ngardens and orchards 464,462\\npastures 15,284,788\\nCrop of 1894.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0407.jp2"}, "408": {"fulltext": "382\\nGENEKAL TOPICS.\\nAVERAGE COST PER ACRE OF RAISING WHEAT,\\nCORN, AND COTTON IN THE UNITED STATES,\\n1893.*\\n(U. S. Department of Agriculture.)\\nRent of land\\nManure or fertilizers\\nPreparing- ground\\nSeed\\nSowing or planting\\nCultivating\\nHarvesting, gathering, or picking.\\nThrashing\\nGinning and pressing\\nHousing\\nRepairing implements\\nMarketing\\nOther expenses\\nTotal\\nWheat.\\nCorn.\\nCotton,\\nUpland.\\nCotton,\\nSeab d.\\n$2.81\\n$3-03\\n$2.88\\n$2.36\\n2\\n16\\n1.86\\nI\\n46\\n3-75\\n1\\n87\\n1.62\\n2\\n81\\n3-65\\n96\\n21\\n\u00e2\u0080\u00a238\\nM\\n.42\\n28\\n.46\\n1.80\\nI\\n31\\n1.73\\nI\\n19\\n1.22\\n3\\n37\\n5-17\\nI\\n20\\nI\\n65\\n2.6^\\n37\\n\u00e2\u0080\u00a250\\n42\\n.42\\n76\\n1.26\\n64\\n.91\\n41\\n\u00e2\u0080\u00a251\\n$11.\\n69\\n$11.71\\n$15\\n42\\n$21.95\\nAVERAGE FARM PRICE OF VARIOUS AGRICUL-\\nTURAL! PRODUCTS ON DEC. 1 IN EACH YEAR\\nFROM 1890 TO 1898.\\n(U. S. Department of Agriculture.)\\nCrop.\\n1890.\\nT\\n0.506\\n0.838\\n0.629\\n0.424\\n0.648\\n0-577\\n0.777\\n7-74\\n0.086\\n0.077\\n1891.\\nT\\n0.406\\n0.839\\n0.774\\n0.31S\\n0.540\\n0-579\\n0.371\\n8.. 39\\n0.073\\n0.084\\n1892.\\n0.393\\n0.624\\n0.548\\n0.317\\n0.472\\n0.534\\n0.673\\n8.49\\n0.084\\n1893.\\n0.365\\n0.538\\n0-513\\n0.294\\n0.411\\n0.583\\n0.070\\n0.081\\n1894.\\n0.457\\n0.491\\n0.501\\n0.324\\n0.442\\n0.556\\n0.536\\n8.54\\n0.046\\n0.068\\n1895.\\n0.253\\n0.509\\n0.440\\n0.199\\n0.337\\n0.452\\n0.266\\n8.35\\n0.076\\n0.069\\n1896.\\nT\\n0.215\\n0.726\\n0.187\\n0.323\\n1897.\\n1898.\\nCorn per bushel\\nWheat\\nRye\\nOats\\nBarley\\nBuckwheat per bush..\\nIrish potatoes\\nHay per ton\\nCotton per lb\\nLeaf tobacco per lb\\n0.263\\n0.80S\\n0.447\\n0.212\\n0.377\\n0.421\\n0.547\\n6.62\\n0.066\\nS\\n0.287\\n0.582\\n0.255\\n0.413\\n6.00\\n0.057\\nData for wheat and corn consolidated from returns from nearly 30,000\\nleading farmers scattered throughout the United States. The data for\\ncotton were secured in 1897, and are the averages of returns from over\\n3400 planters.", "height": "3143", "width": "1960", "jp2-path": "handbookforfarme01woll_0408.jp2"}, "409": {"fulltext": "STATISTICAL TABLES.\\n383\\n1Dh\\n5\u00c2\u00a3\\nt t^oo c^oo vo t^^ lo ro m fo 01\\n8r\\nro m f, m\\n\\\\0 O ri o 0\\\\\\nro M IT) On t^ M t~^00 1-^ ICO 00 OnvO \\\\0\\noo M u-jroM uiM 0*0 r jOO 00^*^1^\\nvo O O NO\\nj- -4- 01 f^oo\\nro t^ On c-ioo I- m On r^\\n-.NO O On On lA O O On t^NO t^\\nO NO\\n^r~.-rONO ir -!)-ONO r -iNO\\nm cnNO NO O CO t-^NO ri\\nN -^t^CNONNOO r^co\\ntvNO 2\\nrf) o \u00e2\u0096\u00baT d- r^ ONC no rood 6\\n00 T(-00 NO On^\u00c2\u00ab W 1-COno lO Tj-NO\\nlONO -trofOHi/ fO\\n5\u00c2\u00a3\\ns^\\n(N\\n4\\n30 On\\nS\\ni\\nTj- On\\n4-00\\n4nONo\\nj:\\n6 m\\n^nI\\nt^\\nHs\\npT\\nrn t-^\\nNO 00\\nt~\\nrr\\ns.\\n\u00e2\u0080\u00a2*-NC\\ni\\nON\\nt\\nH\\nN On N\\nt^ !N\\nCI H ro\\n2\\nl\u00c2\u00a7\\nTfNO On On rOOO\\nN\u00c2\u00bb On On N On ro in t^NO 1- 10 no u-| -a- 1\\nOnO) OiO M w -a-ro- f^ONTfONMO\\ninmON O OnQ /iOnO-0 O\\n*JT3\\nen\\nrt\\nn\\n0^ \u00c2\u00abJ .Tj\\nrt rt\\no o\\nrt a\\na 35", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0409.jp2"}, "410": {"fulltext": "384\\nGENERAL TOPICS.\\n\\\\r) Cf rf t) OM mo -^r-^i-NO O t^ w J- O n mON nmTtmt^rpt\\nir.\\n00 m in m m ti-oo t^-^NHVOOOOM^ONCNi t^vo mON(Ni-mi-0tv\\nN MM (r)-*m. l-in- i- mvo lo m ro m m m, mNO t^ m m r-NO no m tj- m rh Tf\\ntt\\nO^NO On o ^no (N r^ r^ i^ m t-^NO T^ON^^-a\u00e2\u0096\u00a0ONt^ nM goo m m w\\nOn\\ns;\\nt^ M M t^ u)Nc O r^ONmONm 4--.s-r^0 OnOco r^No no m m -3-no -.j-oo\\nci\\n00 m ON rONO I- t NO m ON moo -nocmmm owm\\nCO\\nrOMH MC-I MOI Tj-m-iM\\nOn in onoo Th t^ w m o -.i- ^oo t-t o t^ moo m O O moo m m ^no m m\\nro (N IN rr [^CO On on ro Th ON On -3- Onno w 0^ 0\\\\ moo t^ W m t.. N tv moo no\\nm\\nK\\n-nOMnO NOroO^ONOO^t^OOOO I^OO 01 mONOND 1- t^CSNO On no N\\nr~\\nNO oto o-tco J--! t~-Tj-o mm .*oo cn o On ro Onoo NOco^ -.NOoc ici\\n-TNC oo ro w U-, in on in o- r^ mvo r~ m cjn N mNO om m-.i-ONTfM m mNO N\\nNO\\nJ- moo i^ t^NO r^-i-mr~.N m romO mm t^CN.o-mO t~.NO on\\nTf ooo m m O N t^ rri-o w \u00e2\u0096\u00a0\u00e2\u0099\u00a6oo r^m.*H t-.o m ^n o\\nmNO m m m ttvO no J-mo j-mMoo moo f^T^MHMmOMPiNooOM\\nNO\\nCO IN 00 d m t^ 1^ o 6 t- -n On ON t--No o t~.No j^2 2;:;^;j^2^^\\n0?\\n5 o N ooo m w r^ m C4 t-. on J-no m q m -3-no o t^r-mmmmTr\\nNO NO nS o- n noJ tt o (N^ m o o; -i-oo_ in moo m m in m o_^oo^ in -^loo^^vo^^\\nrTntTNo onnd nt^nd oo co d m ^voncTno cI On in m m no mNO o o in m oo^co m\\nH ON oo ON ON m t^ o moo nono ommm^tN o mNO m ooo oo oo m\\nTo m m m cf mS m ti. ^no vo m.NO t- m n t^ o c .no m d m m o-oo w\\n1\\n2 g^ ^S?; ^i?^^^S?^8 2\\n^^^S^^SSS^S^^ S^^^\\nm\\ni^-^trgg^S ^^SSt?^^\\nM o t\u00c2\u00bbTi-mmmm- co moo m o\\nNNMCtNCS NN -iW\u00c2\u00abMl-iW\\n1\\n1\\no-O I- c- M 1^ m TT m IN mo ON\\noomoiOPiooociO^O -NOOC!\\nCO ooo NO QNO mm- j--*omm moo\\nno m in o in m oco t^cd ci cf w m in\\nvo CO ON m t^ mNO m o O m c^\\nTi- N m m t^ i-MD o^o) NO IN t-No\\nt-.Tt-h-NO IN mmN NO -Tt-M p\u00c2\u00bbNcoo\\no t^ t-.co m t^oo N c^ On moo m ti-oo\\noo mo mo mNO in o m t^NO oo^\\n4 IN NO M CO ooo m tCcdoo t^ m moo\\nmom^.t^MHrnMc^j-mc.\\nH 1- t^ O O O\\nt~ r~- 0 i-NO NO o I\\nr~.No p) mNO in m a^ o^ \u00e2\u0096\u00a0\u00e2\u0099\u00a6no o n\\nm mi ..4-N0 w m* *-t^mt~~H ot^mw\\nT o o- t~ t^ -i- moo\\nO o in M NO\\nTj- o On O NO\\noc 00 in mNO\\n-r 1^00 o ci M\\nt^ M .-I- moo 1\\nm t^NO T r N m c-no -go\\nfCmin-* -rtCw -i--^0(\\nmoo f^) \u00e2\u0096\u00a0\u00e2\u0099\u00a6NO M i^ m o f^\\nI c~-No in o\\na t U-) ij^ moo\\nTi- ONO o m M\\nNO vo GO \u00e2\u0096\u00a0\u00e2\u0099\u00a600 m t^ o H 00\\nO N~ 1^ mNo M m o o N I\\nIf.? is\\no\\nbio :-5a\\nc c o", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0410.jp2"}, "411": {"fulltext": "TATibTJCAL TABLES.\\n385\\nN O to O^ N fO\\nrovo O O -O-O 00\\nO lO r^\\n00 r^ O 0\\\\ fO\\n(M VO IT) t^\\nO vo O ni lO\\noo t^vo r\\nvo r (VI frjoo TT moo o\\no cT N M oo 6 mc6 md\\nO ro CO M o\\\\\\n03 .i;\\n!r, B\\noo O N ^-^-Tfro .4-00\\nu-1 t^ I\\n\u00c2\u00bb0 ro t^OO O O^^\\n00 00 o ro r-\\nO t~-oo\\nN t^ ro 10 o\\nro t^ U-) Tj- to\\n\u00c2\u00bbOvO u-j M o\\nVO m 1^ cJ\\nO CO roo m mco\\nO^ tv Tj- m in fvvo O w m\\nq 00 N O t-. Os O ro 10 ro M r t^ ^^^g\\nI invO t^ C C rot r?)c tCrot^dtC r^io\\nt^OO 00 VO P) o\\\\\\nH t-. Ti- U-) m\\n(U 1-\\n--M -0000\\n~)VO O O ONVO VO\\ni ro O lOVO o r^\\nt^oo ro t^^o\\nTj-VO (M\\nt^co N o 00 o t^oo c a\\njj-n J\\nUTS O\\ni\\n.5 _e r- hCT3\\nV uJ=J= c u w S u rt.-.r^ O 2 \u00c2\u00abj \u00c2\u00b0j=", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0411.jp2"}, "412": {"fulltext": "38G\\nGENERAL TOPICS.\\n8\\nO O M\\nf ro a-\\nN CN O\\nNOOO-^MMONOMOOOOOOONVOrOMl/lO t^r^i\\nvo rr)\\\\o CO O OO N 00 o M 00 o- t^^ m ir r- H- c oo m (N CJ i\\nvo oo oo m rn rn c^ di O ro o i-T m t^oo 6^ ro m tv i\\nt^ r ^oo novo irivo O 0) m\\nO O w CO t^\\nO I- MD o m r~-oo\\nm rn cfvcT ci^ tC\\nM (N ro t^ M\\nO M to lO O ro\\nro rn M vo\\n!vo\\n1\\nr\\nO r^ PI vo I\\nTj-O toiOCN O O ^n -^vO t^ lO Ov I\\n\\\\0 rfico CJ t^oo t-^oo ^00 00 Ov O\\nVOOOMMt-MfOM l-OO 00 O 00 I\\nt-~00 M t^-00 O roioOvO ni\\nTT N ro lO fo tC\\\\o c?co M- w cj 0)\\nM^ (N O O ci rovo M n s r^\\n(n oo w vo n cf c co cTvo vo\\nvo 0) oo 00 w tooo t~ 0O 00 t^\\nnvo 00 I- lo lo Tj-\\nCO w vo vtf 00 CO t^ t^(\\n\\\\0 \\\\0 ^VO vo vo O O^ to\\nOv O Ov lOVO t--vo -S-vO\\nO O Mvt^ fOOvrONVO\\nr^ IN rovo 00 I\\nlo ro o O vo I\\nfovc S- w CO t^ lo cT ci 00 11 -^vo CO Ov\\n0\\\\NlO-*0 0lO Ol-ii-i lO\\n|M vovo\\n00 t^oo\\n_ _ 1 ro cT M\\nO rooo t^ -J- O\\nN VO\\no\\nt^VO\\n00 00 vo O O tovo vo\\nO 1^00 rhoo\\nOn O lOOO O -^vo r^ Ov M vo\\nro -+00 r^ I\\nrovo O ifMvoco l-toOvt-^O -^r^\\nO o\\niJ en *j\\n3J3 C c\\nU U\\no-oi\\ni^s-ills\\nr- w C!", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0412.jp2"}, "413": {"fulltext": "STATISTICAL TABLES.\\n387\\nNUMBER AND VALUE OF FARM ANIMALS IN\\nTHE UNITED STATES, 1870-95.\\n(U. S. Department of Agriculture.)\\nFarm Animals.\\nJan. I, 1870.\\nJan. I, 1880.\\nJan. I, 1890.\\nJan. I, 1895.\\nHorses, number.\\n8,248,800\\n11,201,800\\n14,213,837\\n15,893,318\\nvalue...\\n$671,319,461\\n$613,296,611\\n$978,516,562\\n$576,730,580\\nMules, number..\\n1.179,500\\n1,729,500\\n2,331,027\\n2,333.108\\nvalue\\n$128,584,769\\n$105,948,319\\n$182,394,099\\n$110,927,834\\nMilch cows, No.\\n10,095,600\\n12,027,000\\n15,952,883\\n16.504,629\\nvalue..\\n$394,094,745\\n$279,899,420\\n$352,152,133\\n$362,601,726\\nO.xen and other\\ncattle, number\\n15,388,500\\n21,231,000\\n36,849,024\\n34,364,216\\nvalue..\\n$346,926,440\\n$341,761,154\\n$560,625,137\\n$482,999,129\\nSheep, number..\\n40,853,000\\n40,765,900\\n44,336,072\\n42.294,064\\nvalue\\n$93,364,433\\n$90,230,537\\n$100,659,761\\n$66,685,767\\nSwine, number..\\n26,751,400\\n34,034,100\\n51,602.780\\n44,165,716\\nvalue....\\n$187,191,502\\n$145,781,515\\n$243,418,336\\n$219,501,267\\nTotal value of\\nfarm animals..\\n$1,822,327,377\\n$1,576,917,556\\n$2,418,766,028\\n$1,819,446,306\\nNUMBER OF FARM ANIMALS IN CANADA, 1891.\\n(Census of i8gi.)\\nProvinces.\\nOntario\\nQuebec\\nNova Scotia\\nNew Brunswick\\nManitoba\\nBritish Columbia\\nPrince Edward Island\\nThe Territories\\nHorses,\\n771,838\\n344,290\\n65,047\\n59,773\\n86,735\\n44.521\\n37.392\\n60,976\\nWorking\\nMilch\\nOxen.\\nCows.\\n12,424\\n876,167\\n45,676\\n549,544\\n28,424\\n141,684\\n7,510\\n106,649\\n19,199\\n82,712\\n2,631\\n17-504\\n116\\n45,849\\n7,583\\n37.003\\nSheep.\\n,021,769\\n730,286\\n331.492\\n181.941\\n35.838\\n49,163\\n147,372\\n64,920\\nSwine.\\n,121,396\\n369,608\\n48,048\\n50,945\\n54.177\\n30,764\\n42,629\\n16,283\\nREGISTERED, OR PEDIGREED, CATTLE OF\\nSELECTED BREEDS. (U. S. Department of Agriculture,)\\nEstimates of the number living in the United States, 1898.\\nBreeds.\\nRegis-\\ntered.\\nLiving.\\nBreeds.\\nRegis-\\ntered.\\nLiving.\\nAyrshires\\n22,000\\n2,871\\n18,343\\n1,128\\n16,600\\n100,000\\n6,050\\n1,200\\n10,000\\n500\\n1 1 ,000\\n60,000\\nJerseys\\n184,000\\n25\\n1,321\\n19,068*\\n366,545\\n25\\n90,000\\n25\\n1,200\\n140,000\\n25\\nBrown-Swiss..\\nDevons\\nDutch Belted..\\nGuernseys\\nHoistein-Frie-\\nNormandies....\\nPolled Durhams\\nRed Polls\\nShorthorns\\nSimmenthalers..\\nTotal\\n731,926\\n320,000\\nIncludes all in Great Britain and United States.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0413.jp2"}, "414": {"fulltext": "^ss\\nGENERAL TOPICS.\\nDAIRY PRODUCTS PRODUCED ON FAR3IS, AC-\\nCORDING TO THE ELEVENTH CENSUS.\\n(U. S. Dept. of Agricultvj-e.)\\nStates and Territories.\\nButter.\\nCheese.\\nMilk.\\nMaine\\nNew Hampshire\\nVermont\\nMassachusetts\\nRhode Island....\\nConnecticut\\nNew York\\nNew Jersey\\nPennsylvania\\nDelaware\\nMaryland\\nVirginia\\nNorth Carolina.,\\nSouth Carolina.\\nGeorgia\\nFlorida\\nAlabama\\nMississippi\\nLouisiana\\nTexas\\nArkansas\\nTennessee\\nWest Virginia.\\nKentucky\\nOhio\\nMichigan\\nIndiana\\nIllinois\\nWisconsin\\nMinnesota.\\nIowa\\nMissouri\\nKansas\\nNebraska\\nSouth Dakota...\\nNorth Dakota.\\nMontana\\nWyoming\\nColorado\\nNew Mexico\\nArizona\\nUtah\\nNevada\\nIdaho\\nWashington\\nOregon\\nCalifornia\\nTotal, 1889...\\nTotal, 1879...\\nTotal, 1869...\\nPounds.\\n15,593.315\\n7,942,840\\n23,314,063\\n8,358,703\\n965,456\\n7,196,095\\n98,241,813\\n8,367,218\\n76,809,041\\n2,026,498\\n9,999,602\\n17,949,966\\n13,129,374\\n5,737,557\\n14,483,323\\n867,195\\n14,548,435\\n12,988,637\\n2v-89,774\\n32,100,560\\n15,724.144\\n28,314,389\\n14,^63,627\\n29,038,406\\n74,990,307\\n50,197,481\\n48,4/7,766\\n57,^21,486\\n46, -.5,623\\n34,766,409\\n72,0:307^\\n43,108,521\\n46,117,076\\n27,818,078\\n13,127,244\\n5,712,566\\n1,062,185\\n4,8,269\\n3,282,086\\n86,042\\n115,203\\n1,759,354\\n489.657\\n1,078,103\\n3,482,225\\n4,786,277\\n26,776,704\\nPounds.\\n696,052\\n341,235\\n609,586\\n122,900\\n24,631\\n112,566\\n4,324,028\\n23,613\\n439,060\\n359\\n9,573\\n109,187\\n60,760\\n2,476\\n12,833\\n1,731\\n6,i3T.\\n4,808\\n3,930\\n145,730\\n21,328\\n69,919\\n74,372\\n64,822\\n1,068,08-;\\n328,68-j\\n360, n48\\n343,456\\n906,266\\n676,642\\n1,038,358\\n288,620\\n759,210\\n463,831\\n303,951\\n131,374\\n11,512\\n15,196\\n87,183\\n18,931\\n10,855\\n163,539\\n51,207\\n207,213\\n71,281\\n265,576\\n3,871,575\\nGallons.\\n57,969,791\\n42,633 268\\n90,712,230\\n82,571,924\\n10,610,547\\n54,413,822\\n663,917,240\\n64,003,953\\n368,906,480\\n10,699,362\\n46,601,218\\n78,143,459\\n55,250,665\\n23,833,631\\n52,234,508\\n5,056,790\\n55,508,687\\n50,803,371\\n12,881,927\\n118,475,320\\n54,325,673\\n107,657,116\\n59,449,066\\n118,497,289\\n326,925,396\\n224,537,488\\n200,510,797\\n367.269,464\\n303,701,134\\n182,968,973\\n486,961,411\\n193,931,103\\n201,608,099\\n144,768,263\\n59,666,523\\n26,566,112\\n6,038,096\\n3,064,588\\n19,680,791\\n717,155\\n709,225\\n8,614,694\\n2,532,052\\n5,085,863\\n19,873,281\\n25,042,276\\n111,191,186\\n:,023,82i,770\\n777,229,367\\n514,088,188\\n18,725,218\\n27,272,489\\n53,492,153\\n5,207,121,309\\n529,632,966\\n235.374,522", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0414.jp2"}, "415": {"fulltext": "STATTSTICAL TABLES.\\n389\\nSTATiSTiCTS OF BUTTKR, CHEESE, AND CON-\\nDENSED MILK FACTOlllES IN THE UNITED\\nSTATES. (Eleventh Census.)\\nTotals fo be United States.\\nNumber of establishments reporting\\nCapital employed, aggregate dollars\\nPlant, total value\\nLand\\nBuildings\\nMachinery\\nLive assets\\nExpenses, total annual\\nEmployes average number\\nTotal wages paid dollars\\nEarnings of skilled operatives, weekly;\\nAverage for males above 16 years\\nAverage for females above 15 years\\nAverage for children\\nHours of labor, daily average:\\nMay to November hours\\nNovember to May\\nMaterials used:\\nAggregate cost dollars\\nFor butter:\\nGathered cream pounds\\nMilk\\nTotal cost dollars\\nFor cheese:\\nMilk pounds\\nTotal cost dollars\\nFor condensed milk:\\nMilk pounds\\nSugar\\nTotal cost dollars\\nFuel and rented power, cost\\nProducts:\\nAggregate value\\nButter made:\\nQuantity pounds\\nValue dollars\\nCheese, full cream:\\nQuantity pounds\\nValue dollars\\nCheese, skim:\\nQuantity pounds\\nValue dollars\\nCheese, all other made:\\nQuantity pounds\\nValue dollars\\nCheese, total made:\\nQuantity pounds\\nValue dollars\\nCondensed milk:\\nQuantity pounds\\nValue dollars\\nSkim-milk and all other products, value\\nButter and\\nCheese\\nFactories.\\nUrban\\nEstabs,\\n4.552\\n16,016,573\\n11,639,692\\n968,333\\n5,588,257\\n5,083.102\\n4,376,881\\n813-954\\n14-369\\n5,116,005\\n160\\n607,590\\n449-880\\n145,692\\n150,149\\n154,039\\ni57-,7\u00c2\u00abo\\n61.228\\n552\\n274,700\\n9.48\\n5-35\\n2-75\\n11.09\\n10.03\\n49,819,301\\n1,545,273\\n483,630.741\\n1,893,319,242\\n29,538,827\\n2,684,550,517\\n16,953,992\\n83,617,655\\n13,372,365\\n2,792,086\\n534,396\\n60,635,705\\n2,050,338\\n181,284,916\\n36,675,411\\n184,158,174\\n16,112,871\\n22,467,132\\n1,230,297\\n31,409,759\\n2,459,783\\n238,035,065\\n19,802,951\\n37,926,821\\n3,586,927", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0415.jp2"}, "416": {"fulltext": "390\\nGENERAL TOPICS.\\nCHEESE, BUTTER, AND CONDENSED-MILK FAC-\\nTORIES, ACCORDING TO STATES.\\n(Eleventh Census.)\\nState.\\nNew York.\\nWisconsin\\nIowa\\nOhio\\nPennsylvania\\nIllinois\\nVermont\\nMinnesota\\nKansas\\nMichigan\\nMissouri\\nNebraska\\nIndiana\\nConnecticut\\nOther States\\nTotal for the United States,\\nNo. of\\nFactories.\\n3o8\\n966\\n497\\n330\\n300\\n262\\n123\\n106\\n101\\n100\\n61\\n58\\n52\\n49\\n239\\nEmployes.\\n3,075\\n1,817\\n2,545\\n890\\n904\\n1,540\\n310\\n855\\n312\\n424\\n1S6\\n475\\n187\\n162\\n687\\n14,369\\nValue of\\nProducts.\\n$14,385,966\\n6,960,711\\n10,545,182\\n3,001,606\\n5,319,434\\n8,004,991\\n1,602,641\\n2,958,476\\n919,787\\n1,179,139\\n400,551\\ni,iC3,ooo\\n402,556\\n881,327\\n2,890,338\\n$60,635,705\\nWOOL. PRODUCT OF THE UNITED STATES, 1898.\\nTotal.\\nPulled\\nWool.\\nTotal Prod-\\nuct, 1898.\\nNumber of sheep, April i, 1898\\nAverage weight of clip, lbs\\nWool, washed and unwashed, lbs\\nShrinkage, per cent\\nWool scoured, lbs\\n35,671,914\\n6.44\\n229,860,065\\n61\\n89,545,210\\n36,860,619\\n40\\n22,116,371\\n266,720,684\\n;ii,66i,58i\\nPRODUCTION AND CONSUMPTION OF SUGAR IN\\nTHE UNITED STATES, 1897. (Willett Gray.)\\nDomestic Sugar.\\nTons.\\nForeign Sugar.\\nTons.\\nTotal,\\nTons.\\nCane-sugar\\nBeet-\\nMaple-\\nSorghum-sugar\\n289,009\\n41,347\\n5,000\\n335,656\\nCane-sugar\\nMaple-\\nSorghum-sugar\\nTotal....\\n1,066,684\\n616,635\\n77,288\\n1,355,693\\n735,270\\n5,000\\n300\\nTotal....\\n1,760,607\\n2.006,263\\n1", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0416.jp2"}, "417": {"fulltext": "STATISTICAL TABLES.\\n391\\nBEET-SUGAK PRODUCTIOX IN THE UNITED\\nSTATES, 1898-9, BY FACTORIES. (VVillett Gray.I\\nLocation of Factory.\\nTons (of\\n2240 lbs.).\\nLocation of Factory.\\nTons (of\\n2240 lbs.).\\nAlvarado, Cal\\n3244\\n6000\\n1596\\n3125\\n4424\\n5392\\n550\\n300\\nRome.N. Y\\nCrockett, Cal\\n^580\\n1340\\n450\\n2253\\n891\\n32.471\\nWatsonville, Cal\\nGrand Island, Neb\\nNorfolk, Neb\\nLe Grande, Ore\\nOgden, Utah\\nBing-hamton, N. Y\\nBay City, Mich\\nSt. Louis Park, Minn..\\nTotal...\\nLehi, Utah\\nChino, Cal.\\nEddy, N. M\\nLos Alamitos, Cal\\nSUGAR IMPORTS FOR THE YEAR ENDING\\nJUNE 30, 1898. (U. S. Depart.ment of Agriculture.)\\nCountries from which imported.\\nCuba\\nGermany\\nDutch East Indies..\\nHawaii\\nBritish West Indies.\\nBrazil\\nBritish Guiana\\nSanta Dominoro\\nPhilippine Islands...\\nPorto Rico\\nBelgium\\nEgypt\\nUnited Kingdom\\nAustria-Hungary\\nNetherlands\\nFrance\\nChina\\nDutch Guiana\\nBritish Africa\\nDanish West Indies.\\nHongkong\\nCanada\\nOther countries\\nQuantity,\\nLbs.\\n440.\\n17s.\\n621,\\n499\\n231,\\n139.\\nI39.\\n94,\\n29.\\n225,111\\n275,440\\n731,462\\n776,895\\n401,746\\n426,285\\n145,529\\n336,444\\n489,600\\n452,421\\n366,370\\n354,144\\n,106,706\\n767\\n659,827\\n17,781\\n161,664\\n636,341\\n081,142\\n832,991\\n183,246\\n717.532\\n753.407\\n2,788\\nTotal 2,689,920,851\\nValue.\\n$9,828,607\\n3,520,796\\n11,250,181\\n16,660,412\\n4,552,454\\n2,317,990\\n3,045,666\\n2,030,239\\n381,279\\n1,913.742\\n31,909\\n1,230,071\\n504,714\\n67,831\\n957,908\\n480\\n176,751\\n585,326\\n131,469\\n312,446\\n107,295\\n32,589\\n832,594\\n$60,472,749\\nThe average price per pound of Standard A sugar in\\nthe New York market in 1898 was 4.84 cents. The average\\nconsumption of sugar of all grades per capita of population\\nin the United States was 61. i lbs.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0417.jp2"}, "418": {"fulltext": "392\\nGENERAL TOPICS.\\nPOULTRY AND EGG PRODUCT IN THE\\nUNITED STATES,\\nAccording to the Census of 1880 and 1890.\\nPoultry on hand June i. Number.\\nBarnyard fowl (chickens)\\nGeese, ducks, turkeys, etc\\nEgf4^s produced (dozens)\\n1879-1880.\\n102,265,653\\n23,234,687\\n456,875,080\\n1889-1890.\\n258,472,155\\n26,816,545\\n817,211,146\\nAt 12 cents a dozen, a very moderate estimate, the annual value of the\\negg product on the farm rose from $55,000,000 in 1879 to $98,000,000 in\\n1889, an increase of 79 per cent. There was an increase of 153 per cent in\\nthe number of barnyard fowl during- the decade considered, and of other\\nfowl (geese, ducks, turkeys, etc.) an increase of 15 per cent.\\nIMPORTANCE OF APIARIAN INDUSTRY IN THE\\nUNITED STATES.\\n(U. S. Department of Agriculture.)\\nApiarian societies in the United States no\\nApiarian journals 8\\nSteam factories for the manufacture of beehives\\nand apiarian implements 15\\nPersons engaged in the culture of bees (esti-\\nmated) 300,000\\nHoney and wax produced, at wholesale rates\\n(eleventh census) $7,000,000\\nEstimate of the present annual value of apiarian\\nproducts $20,000,000\\nPRODUCTION OP HONEY AND BEESWAX IN THE\\nUNITED STATES ACCORDING TO CENSUS RE-\\nTURNS OF 1869, 1879, AND 1889.\\nHoney, lbs..\\nBeeswax, lbs.\\n14,702,815\\n631,129\\n25,741,485\\n1,105,556\\n63,894,186\\n1,166,543", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0418.jp2"}, "419": {"fulltext": "STATISTICAL TABLES.\\n393\\ntwo\\nm*\\nr~-\\n00\\nO\\n00 t^ ooo\\nui O 00 O\\nlO lO O O w\\na\\no\\nni c ri On\\na\\nO t-c\\nONCO c\\nO ON\\ns=\\nu ij (fl a,;5 t\u00c2\u00b0\\nTa o 3 _^ o\\nP5uS\\nu o\\nV O V. C4\\nPQCQKP\\nu\\n^v5\\no\\nO", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0419.jp2"}, "420": {"fulltext": "394\\nGEN^ERAL TOPICS.\\nO O^00\\no\\\\ t t^ q^\\ntC d~ lo m\\na\\nC\u00c2\u00ab O N O\\nn o ro CK\\n0 O NO\\nO ro\\n^3\\nO J\\n53\\nO C\\n\u00c2\u00abr\\n3S\\n.\u00e2\u0080\u00a2a\\n\u00e2\u0080\u00a2s a a\\n(U rt \u00c2\u00bbj\\nr; tuort\\nw o o\\nani\\no be\\no-a\\naa\\n\u00e2\u0096\u00a02\\nSi\\n5 03 3\\na\\nuT^ 5 t", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0420.jp2"}, "421": {"fulltext": "STATISTICAL TABLES.\\n395\\nG\\nH\\np:\\nft\\nH\\nP5\\nOh\\nI\\nn o\\\\ lo O 00 -s-co On lo o-oo O\\nQinN Cioo O 0 0 r^co \\\\0^ r~. n^\\ni s^s 5^^o r;, d iv^ f\\n1?) m r~ lo w f^^^ t^rCJ\\nhT -f i-T cT i-Tco mom\\nr oo lo O m noo i/i\\nO M in i- ovo^ N\\nt^ i-T d o -4- d\\nm o a t-^ i- N\\nO to O rn\\n1/1 t^ VD Tf\\nlO M O\\nO^OO\\noo O CO\\no M m\\nO O o\\nON t^ n\\nt/1 in ifi u)\\nO 3 O 3\\n(U OJ w w\\ni3 a5-s^\\n-QQ\\n\u00e2\u0096\u00a0\u00e2\u0096\u00a02 c S rt rt\\n-u J3\\nrt rt -r\\nu 0) o\\nI NO vo \u00c2\u00bbn^ O\\nLo in 1- NO\\nno d w N\\nX. X. tr.\\nc o c-\\n4-. 3 5 rt\\n3 rt b\\nC jj c\\nu 4; H J", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0421.jp2"}, "422": {"fulltext": "396\\nGENERAL TOPICS.\\nm t^ W Lo\\nO Tl- O O\\nlO JOO^ t^OO M IT)\\nrC lo t^ t ro m M\\nN m t lO ui t^\\na\\nM rOVO ON\\nc5n t^ ON\\nm PI\\nO ir w p) t-- O\\nvo c m\\nO 00 00 ro\\no o in ro\\nt^ q^ c 1-^00\\n00 o\\\\ t^ pTvo\\na\\nt~^ P) O O\\nX) PI 0\\nM^ O PJ\\nro lO tC\\nfc,^\\na\\na\\no J\\n3\\nu\\nC S rt\\nU) (fl U5\\n-O CO\\nC O C\\no rt o\\n1 4j u: u5 g uj nj XI \u00c2\u00ab3 2\\nirnrhT T 5? 5 5 O i^ n rv^ r/ iV r/-, r/i r/i\\nfc^ \u00c2\u00a3oi5oOE!EtSS^SS o6oalf5c5\u00c2\u00abw\\nu u u\\naaiS", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0422.jp2"}, "423": {"fulltext": "STATISTICAL TABLES.\\n897\\no\\n\u00e2\u0080\u00a200\\n2 2.\\n1\\nON\\nfivO\\no\\nooo 00 m\\nt-^\\noo\\nCT. O;3o\\nt^\\nlO t^ O\\nt^ t^\\n00 o\\nG\\niri oo\\n6\\nro M N\\nOO m\\n3\\nvD\\nCO\\nt^ CO M\\nN\\n9 9,\\n3\\nq ro\\nro\\nt~~\\n6 00\\n0 CO\\ntn\\ne\u00c2\u00a9\\nti\\na\\n1\\nX\\nO\\nr^\\nC\\n8,\\n\u00e2\u0096\u00a0S5S-\\n:~8\\n1\\n(v-^O O\\noo lo ro r^\\nco o\\nkO\\nVO\\n00\\nO lO O OOO\\n2:\\nU5\\no^ t-\\nt~\\nN\\nt^ t\\nlU\\nMD\\n\u00e2\u0096\u00a0i*^\\noo On 4 m m cf\\n3\\nn\\n00 t^ ro 0) M \\\\o\\nj^ a\\\\\\n\\\\r. xf\\nq^\\noj\\nJ- N O O\\nvO N\\no\\no\\ntC cT lo\\nen\\nvS\\n1\\n!3\\n00 t^ M\\nin\\n00 1^\\nI\\\\o\\nc\\nT)- U-)00\\nMD C\\n:2?\\n00\\nrt\\nro C?\\no\\n3\\nM\\nt--\\na\\nVO\\nfl U3 W\\nCO 05\\nU!\\nc c-a\\n\u00e2\u0080\u00a2a\\n\u00e2\u0096\u00a0-a\\nc\\no o c\\nc\\nc^\\no\\n\u00e2\u0096\u00a0^:r: 3\\n3\\n3-\\n.zz\\nrt O\\nO\\nO\\nrt\\nb\u00c2\u00a30\\na\\no\\nhe\\nu\\nS\\n.s\\nen\\n8\\nt;\\ne\\n1\\nX\\n1)\\n(I\\nT3\\nC\\nc\u00c2\u00ab\\ntn\\nS\\nM\\nu\\ntn V.\\nu O\\nEd\\nt\u00c2\u00ab\\ni-o\\n4^ a\\nca\\no5\\nSc7\\n3\\n:2\\nU\\n\u00e2\u0096\u00a0a\\no\\ntd\\nI d\\ni s\\nc\\nt\\n32\\n53\\nP3\\nS\\nc c\\niTbfi\\n3 rt u5\\nc\\nrt\\nc\\nrt\\n6Hc\\n3\\nnn\\nfe\\nas\\niimu-.\\n5c/\\n3\\n03\\nn\\niU", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0423.jp2"}, "424": {"fulltext": "398\\nGENERAL TOPICS.\\nDOMESTIC EXPORTS OF BUTTER AND CHEESE,\\n1870-98. (U. S. Dept. of Agriculture.)\\nButter.\\nCheese.\\nYear.\\nPounds.\\nValue.\\nPounds.\\nValue.\\n1870\\n2,019,288\\n$592,229\\n57,296,327\\n$8,881,934\\n1871\\n3,965.043\\n853,096\\n63,698,867\\n8,752,990\\n1872\\n7,746,261\\n1,498,812\\n66,204,025\\n7,752,918\\n1873\\n4,518.844\\n952,919\\n80,366,540\\n10,498,010\\n1874\\n4.367,983\\n1,092,381\\n90,611,077\\n11,898,995\\n1875\\n6,360,827\\n1,506,996\\n101,010,853\\n13,659,603\\n1876\\n4,644,894\\n1,109,496\\n97,676,264\\n12,270,083\\nIn\\n21,527,242\\n4.424.616\\n107,364,666\\n12,700,627\\n1878\\n21,837,117\\n3,931,822\\n123,783,736\\n14,103,529\\n1879\\n38,248,016\\n5,421.205\\n141,654,474\\n12,579,968\\n1880\\n39,236,658\\n6,690,687\\n1 127,553,907\\n12,171,720\\n1881\\n31,560,500\\n6,256,024\\n1 147,995,614\\n16,380,248\\n1882\\n14,794,305\\n2,864,570\\n127,989,782\\n14,058,975\\n11^\\n12,348,641\\n2,290,665\\n1 99,220,467\\n11,134,526\\n1884\\n20,627,374\\n3,750.771\\n112,869,575\\n11,663,713\\n1885\\n21,683,148\\n3,643,646\\n111,992,990\\nio,444,4^V\\n1886\\n18,953,990\\n2,958,457\\n91,877,235\\n7,662,145\\n1887\\ni2,53i, 7i\\n1,983,698\\n81,255,994\\n7,594,633\\n1888\\n10,455,651\\n1.884,908\\n88,008,458\\n8,736,304\\n,889\\n15,504.978\\n2,568,765\\n84.999,828\\n7,889,67 c\\n1890\\n29,748,042\\n4,187,489\\n95,376,053\\n8,591,0-\\n1891\\n15,187,114\\n2,197,106\\n82,133,876\\n7,405,3:6\\n1892\\n15,047,246\\n2,445,878\\n82,100,221\\n7,676,6^7\\n1893\\n8,920,107\\n1,672,690\\n81,350,923\\n7,624,6.) J\\n1894\\n11,812,092\\n2,077,608\\n73,852,134\\n7,180,33:\\n^In\\n5,598,812\\n915,533\\n60,448,421\\n5,497,539\\n1896\\n19.373,913\\n2,937,203\\n36,777,291\\n3.091,014\\nIn\\n31,345,224\\n4,493,364\\n50,944,617\\n4,636,063\\n1898\\n25,690,025\\n3,864.765\\n53,167.280\\n4.559,3-v\\nEXPORTS OF DAIRY PRODUCTS FROM CANADA,\\n1868-95. (Statistical Year-book for 1895.)\\nButter.\\nCheese.\\nYear.\\nQuantity.\\nValue.\\nQuantity.\\nValue.\\nPounds.\\nPounds.\\n1868\\n10,649,733\\n$1,698,042\\n6,141,570\\n$620,513\\n1880\\n18,535,362\\n3,058,069\\n40,368,678\\n3,893,366\\n1881\\n17,649,491\\n3.573,034\\n49,255,523\\n5,510,443\\n1882\\n15,161,839\\n2,936,150\\n50,807,049\\n5,500,868\\n11^\\n8,106,447\\n1,705,817\\n58,041,387\\n6,451,870\\n1884\\n8.075,537\\n7,612,481\\n69,755,423\\n7.251,989\\n1885\\n7,3:;o,788\\n1,430,905\\n79,655,367\\n8,265.240\\n1886\\n4,668,741\\n832,355\\n78,112,927\\n6,754,626\\n1887\\n5,485-509\\n979,126\\n73,604,448\\n7,108,978\\n1888\\n4,413,381\\n798,673\\n84,173,267\\n8,928,242\\n1889\\n1,780,765\\n331,958\\n88,534,887\\n8,915.684\\n1890\\n1.951,585\\n340,131\\n94,260,187\\n9,372,212\\n1891\\n3,768.101\\n602,175\\n106.202,140\\n9,508.800\\n1892\\n5,736.696\\n1.056,058\\n118.270,052\\n11,652,4(2\\n1893\\n7,036,013\\n1,296,814\\n133,946.365\\n13,407,470\\n1894\\n5,534.621\\n1,095,588\\n154,977,480\\n15,488.191\\n1895\\n\u00e2\u0080\u00a2A, 6:^0.258\\n697,476\\n146.004. ^50\\n14.253,002", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0424.jp2"}, "425": {"fulltext": "STATISTICAL TABLES.\\n399\\nTHE FERTILIZER INDUSTRY OF THE UNITED\\nSTATES. (U. S. Dki-akt.ment of Agriculture.)\\nTons\\n(of 2000 lbs.).\\nValue\\n(wholesale).\\nCommercial fertilizers sold in 1896,\\nin 23 Eastern and Central States\\nin rest of United States\\n1,624,063\\n270,854\\n$32,301,582\\n5,387,287\\nTotal for the United States\\n1,894,917\\n$37,688,869\\n(retail)\\n11,449,069\\n18,759,^39\\n3,067,515\\n4,952,on\\n241,86\\nCensus returns, 1890, value of fertilizers pur-\\nchased:\\nNorth Atlantic Division\\nSouth Atlantic\\nNorth Central\\nSouth Central\\nWestern\\nTotal for the United States.\\n$38,469,598\\nIMPORTS AND EXPORTS OF FERTILIZERS IN\\n1896. (U. S. Treasury Department.)\\nImports.\\nExports.\\nTons. Value.\\nValue\\nper Ton.\\nTons.\\nValue.\\nValue\\nper Ton.\\n375.?33-93\\n$7,376,615\\n$19.04\\n514,143\\n$4,400,593\\n$8.56\\nIMPORTS OF FERTILIZERS AND FERTILIZER\\nMATERIALS, 1896.\\nArticles.\\nAmmonia, sulfate of\\nApatite\\nAshes, wood and lye of, and beet-root ashes\\nBlood, dried\\nBone-dust or animal carbon, and bone-ash,\\nfit only for fertilizing purposes\\nBones, crude, burned, calcined, ground or\\nsteamed\\nCotton-seed meal and cake\\nGuano\\nKieserite, cyanite, and kainit\\nLime\\nOil-cake\\nPhosphates, crude or native\\nPotash, muriate of\\nPotash, sulfate of\\nSoda, nitrate of, or cubic nitrate\\nAll substances, not otherwise specified\\nTotal\\nTons.\\n12,270.70\\n434.00\\n2,983.00\\nValue.\\n$480,971\\n3,030\\n67,394\\n1,014*\\n325-61\\n5,072.29\\n67,192.91!\\n21,403 02\\n8,911.50\\n20,562.29\\n43,438.35\\n7,423-67\\n145,456.64\\n40,259 .951 460,160\\n375.733-03|$7-376.6t5\\n37-992\\n154.610\\n3-170\\n52.697\\n320,763\\n76,302\\n52,867\\n153,370\\n,372,743\\n269,810\\n3,870,734\\nValue\\nper Ton.\\n$39.20\\n6.o3\\n9-74\\n10.30\\n4-77\\n3-57\\n5-93\\n7.46\\n3t6o\\n36.34\\n26.61\\n_J^i^43_\\n$19 04\\nIn 1895.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0425.jp2"}, "426": {"fulltext": "400 GENERAL TOPICS.\\nVI. DIRECTORY.\\nDIRECTORY OF OFFICIAL AGRICULiTURAIj\\nINSTITUTIONS.\\nOrganization of the U. S. Department of Agriculture.\\nWashington, D. C.\\nSecretary of Agriculture Hon. James Wilson.*\\nAssistant Secretary of Agriculture Joseph H.\\nBrigham.\\nScientific Bureaus and Divisions.\\nWeather Bureau Willis L. Moore, Chief.\\nBureau of Animal Industry D. E. Salmon, Chief,\\nDairy Division Henry E. Alvord, Chief.\\nDivision of Statistics John Hyde, Statistician.\\nSection of Foreign Markets Frank H. Hitchcock,\\nChief\\nOffice of Experiment Stations\u00e2\u0080\u0094 A. C. True, Director.\\nDivision of Entomology L. O. Howard, Entomologist.\\nDivision of Chemistry\u00e2\u0080\u0094 Harvey W. Wiley, Chemist.\\nDivision of Botany Frederick V. Coville, Botanist.\\nDivision of Forestry Gifford Pinchot, Forester.\\nDivision of Biological Survey C. Hart Merriam,\\nBiologist.\\nDivision of Pomology Gustavus B. Brackett, Pomol-\\nogist.\\nDivision of Vegetable Physiology and Pathology\\nB. T. Galloway, Pathologist.\\nDivision of Agrostology F. Lamson-Scribner, Agros-\\ntologist.\\nDivision of Soils\u00e2\u0080\u0094 Milton Whitney, Chief.\\nOffice of Irrigation Inquiry Chas. W. Irish, Chief.\\nTerm expires March 4, igoi.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0426.jp2"}, "427": {"fulltext": "DIRECTORY, 401\\nOffice of Public Road Inquiries Roy Stone, Director.\\nDivision of Gardens and Grounds William Saunders.\\nHorticulturist and Superintendent of Gardens and Grounds,\\nDivision of Publications Geo. Wm. Hill, Chief.\\nDivision of Accounts and Disbursements Frank L.\\nEvans, Chief,\\nDivision of Seeds Robert J. Whittleton, Chief.\\nLibrary W. P. Cutter, Librarian.\\nCanada.\\nMinisters of Agriculture\\nDominion Minister of Agriculture, Hon. Sidney Fisher,\\nOttawa.\\nHon. John Dryden, Toronto, Prov. of Ontario.\\nHon. Louis Beaubien, Quebec, Prov. of Quebec.\\nHon. B. W. Chipraan, Halifax, Prov. of Nova Scotia,\\nHon. Julius L. Inches, Fredericton, Prov. of New\\nBrunswick.\\nHon. J. H. Turner, Victoria, Prov. of British Columbia.\\nHon. Thomas Greenway, Winnipeg, Prov. of Manitoba.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0427.jp2"}, "428": {"fulltext": "402\\nGENERAL TOPICS.\\ni\\nX\\n2\\n3\\nQ\\n%l\\na.\\nH Q\\nH in\\no\\nH\\nH\\nM\\nH\\nH M\\nM\\nli?\\n\u00c2\u00abi3\\n1^; Q\\nO\\nM\\nu\\n1) C 5\\n.5 e t: u\\nc/) 1^ a- o\\nil W (ij Q\\nC 1) T3 c o\\nOJ o\\n^(n\\nr *r 5 cfl S^\\nt se\\n3 O 3\\nJ^^S.y\\nrt o\\n-O c 3\\n3 nl-a\\n\u00e2\u0096\u00a0He =i\\nx: c\\n1) i;\\n3\\no\\nrt 3\\n5 J*\\n\u00e2\u0096\u00a0S:=cjJi3-n\\nSU \u00c2\u00ab-5 3\\n05 3:=;33hh33iU7:t3\\nc g 25 -n-^ 3z;\\nw, 3U 3 3-5-3 t\\nslz;-^ 03 u C ID -n CCA1-\\nfcuc3- t:^ j.3 ^15g4;^\\nS O!\\nc Ji: J^ rt aJ\\nDi;-\u00e2\u0080\u0094 OJUCJ^O\\no\\nrt rt 3 3\\nS3-^-2S\\nbcti t; bfl\\n-a 3 3 c\\nrl rt CT3 re\\nUUUQ\\n2 O n!\\nfe O \u00e2\u0096\u00ba^f\\nc c\\n0! OJ\\n:t3 3 C\\nCx: .n!\\n\u00e2\u0096\u00a0A bfi\\nrt rt rt", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0428.jp2"}, "429": {"fulltext": "DIRECTORY,\\n403\\nbo\\nS-os Co-.\\n:S b^ c 2 c s\\nc ca\\n30h\\nc\\n2 3 c n 2\\nc c_^ aa\\nii.i: rtu:-t5 g S beg\\nC (U\\nU^ G\\nO\\nK. u y u\\nu o\\nO rt H c 1,\\nSore\\nu c o\\n4; w\\n^^23\\n\u00e2\u0096\u00a0ScJ|-p3\\no o o u\\nU C/5 C/3 1-5\\nlU u-\u00c2\u00ab i-.\\nb\u00c2\u00a3.\\nrt-r bi\\nrt rt q\\nbf)\\nbjo\\no 1\\n3\\nen -3\\nrt o\\n555\\nir.\\nS bis 3.^ 3-^ S^^^-o br2\\nt*t;;osia:bio^jf3^ ^3o^^\u00c2\u00b0Jic;)\\nV 3 O ii bJDJJ c i! .0 -H bfi C W g 5\\no S S oa o o bcolc b\u00c2\u00a3u S oii o o\\nu in-- o\\nllll\\n(Ut) y c u JJ u 3 3\\nbt 5 rt b\u00c2\u00a3 o *j\\n\u00e2\u0080\u00a2^j=-:i^ c o 3 3\\nU^\\n2qfC u u\\n3\\nbjr^.h rt bjC^^ O o\\naS5-S-\u00c2\u00a3S\\noj -a G\\np2\\nc rt\\nO t\u00c2\u00ab 4J\\nv- 41 c 9 3\\no\\n(U\\nr-, U yi\\n3 C X\\nLnhh\\nC G\\nbX)\\nhe.!:\\n.S\\no a", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0429.jp2"}, "430": {"fulltext": "404\\nOEKERAL TOPICS.\\nSTATISTICS OF AGUICUIiTLRAL- SCHOOLS AND\\nCOLLEGES IN THE UNITED STATES, 1898.\\n(U. S. Depaktment of Agriculture.)\\nState.\\nV ti 6 b\u00c2\u00a3Q-\\n^^3\\nQ3 O G3\\nAlabama CAuburn)\\nAlabama (Normal)\\nArizona\\nArkansas (Fayetteville)\\nArkansas (Pine Bluff)\\nCalifornia\\nColorado\\nConnecticut\\nDelaware (Newark)\\nDelaware (Dover)\\nFlorida (Lake City)\\nFlorida (Tallahassee)\\nGeorgia (Athens)\\nGeorgia (College)..\\nIdaho\\nIllinois\\nIndiana\\nIowa\\nKansas\\nKentucky (Lexington)\\nKentucky (Frankfort)\\nLouisiana (Baton Rouge)..\\nLouisiana (New Orleans)..\\nMaine\\nMaryland\\nMassachusetts (Amherst)..\\nMassachusetts (Boston)\\nMichigan\\nMinnesota\\nMississippi (Agricultural\\nCollege)\\nMississippi (Westside)\\nMissouri (Columbia)\\nMissouri (Rolla)\\nMissouri (Jefferson City)..\\nMontana\\nNebraska\\nNevada\\nNew Hampshire\\nNew Jersey\\nNew Mexico\\nNew York\\nNorth Carolina (West Ra-\\nleigh)\\nNorth Carolina (Greens\\nboro)\\nNorth Dakota\\nOhio\\nOklahoma\\nOregon\\nPennsylvania.\\nRhode Island\\n1872\\n870\\n872\\n892\\n868\\n874\\n809\\n874\\n880\\n892\\n3*^ o\\n341\\n458\\n156\\n478\\n319\\n2391\\n344\\n3\\nlOI\\n46\\n200\\n218\\nno\\n160\\n248\\n1582\\n750\\n636\\n803\\n430\\n147\\n250\\n445\\n324\\n105\\n142\\n,198\\n475\\n2890\\n296\\n248\\n201\\n523\\n328\\n143\\n296\\n215\\n835\\n237\\n[150\\n174\\n336\\n347\\n183\\n105\\n167\\n238\\n99\\n113\\n4\\n4\\n7\\n16\\n19\\n229\\n248\\nh\\n7. gc/J\\np\\n48\\n500\\n33\\n429\\n4\\n10\\n13\\n216\\nTO\\n100\\n247\\n3424\\n13\\n5\\n14\\n163\\n10\\n339\\n2\\n2\\n12\\n49\\n24\\nII\\n264\\n7\\nII\\n8\\n17\\n90\\nIT83\\n72\\n910\\n88\\n978\\n69\\n802\\niq\\n191\\n12\\n67\\n12\\n16\\nT16\\n43\\n530\\n13\\n508\\n193\\ni960\\n29\\n7b^\\n185\\n2540\\n15\\n230\\nI\\nlOI\\n42\\n5\\n88\\n20\\n126\\n4\\n7\\n44\\n241\\n19\\n85\\n19\\n192\\n41\\n353\\n8\\n21\\n260\\n4755\\n87\\n6\\n13\\n71\\n876\\n7\\n16\\n29\\n291\\n44\\n414\\n10\\n53", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0430.jp2"}, "431": {"fulltext": "DIRECTORY.\\n405\\nSTATISTICS OP AGRICUIiTUKAIi SCHOOLS AND\\nCOLLEGES IN THE UNITED STATES, 1898.\u00e2\u0080\u0094\\nContimied.\\nState.\\nSouth Carolina (Clem\\nson College)\\nSouth Carolina (Or\\nangeburg)\\nSouth Dakota\\nTennessee\\nTexas (College Station)\\nTexas (Prairie View)\\nUtah\\nVermont\\nVirginia (Rlacksburg).,\\nVirginia (Hampton)...\\nWashington\\nWest Virginia (Mor\\ngantown)\\nWest Virginia (Farm).\\nWisconsin\\nWyoming\\nTotal.\\n6\\nw 3\\nrt O\\n3(U\\nS i:\\n5^o\\n400\\n608\\n337\\n190\\n447\\n575\\n333\\n1 1 20\\n380\\n644\\n1767\\n185\\n31,658\\n176\\n29\\n100\\n265\\n26\\n276\\n3\\n2328\\n62\\n332\\n52\\n3174\\n263\\n987\\n23\\n536\\n800\\n3556\\n57", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0431.jp2"}, "432": {"fulltext": "406 GENERAL TOPICS.\\nlilST OF AMERICAN VETERINARY COLLEGES.\\nNational Veterinary College, Washington, D. C:\\nDr. D. E. Salmon, Pres. Dr. Chas. F. Dawson, Sec.\\nVeterinary Department, University of Pennsylvania,\\nPhiladelphia, Pa.: John Marshall, M.D., Dean.\\nAmerican Veterinary College, University of the\\nState of New York, New York City: Dr. A. Liautard,\\ni\\\\I.D., Principal and Dean.\\nNew York College of Veterinary Surgeons, New\\nYork City: Dr. H. D. Gill, Dean.\\nSchool of Veterinary Medicine, Harvard University,\\nBoston, Mass.: Chas. P. Lyman, F.R.C.V.S., Dean.\\nVeterinary College, Cornell University, Ithaca,\\nN. Y.: Prof. J. Lazv, Dean.\\nSchool of Veterinary Medicine, Ohio State Univer-\\nsity, Columbus, O.: W. P. Lazenby, Secretary.\\nChicago Veterinary College. Chicago, 111.: Johs.\\nHughes, M.R.C.V.S., Principal.\\nMcKiLLip Veterinary College, Chicago, 111.: M. H.\\nMcKillip, M.D., V.S., President.\\nVeterinary Department, Iowa State Agricultural\\nCollege, Ames, Iowa: M. Stalker, V.S., Dean.\\nKansas City Veterinary College, Kansas City, Mo.:\\nDr. S. Stewart, Dean.\\nCalifornia Veterinary College, San Francisco, Cal.\\nDr. Thomas Bonhill, Dean.\\nOntario Veterinary College, Toronto, Canada Dr.\\nA. Smith, F.R.C.V.S., Principal.\\nMcGiLL University, Department of Comparative Medi-\\ncine: D, McEachren, F.R.C.V.S., Montreal, P. Q., Canada.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0432.jp2"}, "433": {"fulltext": "DIRECTORY.\\n407\\nDAIRY SCHOOLS IN THE UNITED STATES AND\\nCANADA, 1899.\\nState or Province.\\nAlabama\\nColorado\\nConnecticut\\nGeorgia\\nIdaho\\nIllinois\\nIndiana\\nIowa\\nKansas\\nMaine\\nMaryland\\nMassachusetts.\\nMichigan\\nMinnesota\\nMississippi\\nMissouri\\nNebraska\\nNew Hampshire\\nNew York\\nNorth Carolina.\\nNorth Dakota.\\nOhio\\nOregon\\nPennsylvania...\\nSouth Dakota...\\nTexas\\nUtah\\nVermont\\nVirginia\\nWashington\\nWisconsin\\nOntario\\nguebec\\new Brunswick.\\nNova Scotia\\nWinnipeg\\nTuskegee\\nFort Collins\\nStorrs\\nExperiment\\nMoscow\\nUrbana\\nLafayette\\nAmes\\nManhattan\\nOrono\\nCollege Park\\nAmherst\\nAgricultural College\\nSt. Anthony Park\\nAgricultural College\\nColumbia\\nLincoln\\nDurham\\nIthaca\\nWest Raleigh\\nFargo\\nColumbus\\nCorvallis\\nState College\\nBrookings\\nCollege Station\\nLogan\\nBurlington\\nBlacksburg\\nPullman\\nMadison\\nKingston\\nGuelph\\nStrathroy\\nSt. Hyacinthe\\nSussex\\nNappan\\nManitoba\\nName of Director, Super-\\nintendent, or Professor\\nin Charge.\\nProf. Geo. W. Carver\\nProf. W. W. Cooke\\nProf. C. L. Beach\\nProf. H. J. Wing\\nProf. H. T. French\\nProf. E. Davenport\\nProf. W. C. Latta\\nProf. C. F. Curtis\\nProf. Thos. E. Will\\nProf. G. M. Gowell\\nProf. H.J. Patterson\\nProf, Wm. P. Brooks\\nProf. C. D. Smith\\nProf. T. L. Haecker\\nProf. W. L. Hutchinson\\nProf. H. J. Waters\\nProf. T. L. Lyon\\nPres. C. S. Murkland\\nProf. H. H. Wing\\nProf. Frank E. Emery\\nProf. E. E. Kaufman\\nProf. John W. Decker\\nProf. F. L. Kent\\nProf. H. Hayward\\nProf E. A. Burnett\\nProf. J. H. Council\\nProf. F. B. Linfield\\nProf. J. L, Hills\\nProf. C. L. Goodrich\\nProf. W. J. SpiUman\\nProf. E. H. Farrington\\nJ. W. Hart. Supt.\\nProf. H. H. Dean\\nArchibald Smith, Supt.\\nE. Castel, Principal\\nJ. E. Hopkins\\nW. S. Blair, Supt.\\nC. A. Murray, Supt.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0433.jp2"}, "434": {"fulltext": "408\\nGENERAL TOPICS.\\nLIST OF AGRICLL.TURAL, EXPERIMENT STA-\\nTIONS IN THE UNITED STATES, 1899.\\nYear\\nState.\\nLocation. j\\nDirector.\\nEstab-\\nlished.\\nAlabama (College)....\\nAlabama (Canebrake)\\nAuburn\\nP. H. Mell\\n1883\\nUniontown\\nW. Collins*\\n1886\\nTucson\\nR. H. Forbes\\n1889\\nArkansas\\nFayetteville\\nR. L. Bennett\\n1887\\nCalifornia\\nBerkeley\\nFort Collins\\nE.W. Hilgard\\nL. G. Carpenter\\n1873\\nColorado\\nT879\\nConnecticut (State)..\\nNew Haven\\nS. W. Johnson\\n1877\\nConnecticut (Storrs)..\\nStorrs\\nW. O. Atwater\\n1887\\nDelaware\\nNewark\\nA. T. Neale\\n1888\\nLake City\\nExperiment\\nW. F. Yocum\\nR. J. Redding\\n1S88\\nGeorgia\\n1888\\nIdaho\\nMoscow\\nUrbana\\nJ. P. Blanton\\nE. Davenport\\n1892\\nIllinois\\n1888\\nIndiana\\nLafayette\\nC. S. Plumb\\n1888\\nAmes\\nC. F. Curtiss\\n1888\\nKansas\\nManhattan\\nJ. T. WiUard\\n1888\\nKentucky\\nLexington\\nM. A. Scovell\\n1885\\nLouisiana (Sugar)\\nNew Orleans\\nW. C. Stubbs\\n188s\\nLouisiana (State)\\nBaton Rouge\\nW. C. Stubbs\\n1886\\nLouisiana (North)\\nCalhoun\\nW. C. Stubbs\\n1887\\nOrono\\nChas. D. Woods\\n1885\\nMaryland\\nCollege Park\\nH. J. Patterson\\n1888\\nMassachusetts\\nAmherst\\nH, H. Goodell\\n1882\\nMichigan\\nAgriculiural College\\nC. D. Smith\\n1888\\nMinnesota\\nSt. Anthony Park\\nAgricultural College\\nW. M. Liggett\\nW. L. Hutchinson\\n1888\\nMississippi\\nMissouri\\n1888\\nColumbia\\nH.J. Waters\\n1883\\nMontana\\nBozeman\\nLincoln\\nReno\\nS. M. Emery\\nT. L. Lyon\\nJ. E. Stubbs\\nNebraska\\n1884\\nNevada.\\n1888\\nNew Hampshire....\\nDurham\\nC. S, Murkland\\n1886\\nNew Jersey (State).\\nNew Brunswick\\nE. B. Voorhees\\n1880\\nMesilla Park\\nGeneva\\nC. T. Jordan\\nW. H. Jordan\\n1889\\nNew York (State)....\\n1882\\nNew York (Cornell)..\\nIthaca\\nI. P. Roberts\\n1879\\nNorth Carolina\\nRaleigh\\nGeo. T. Winston\\n1877\\nNorth Dakota\\nhargo\\nJ. H. Worst\\n1890\\nQj^io\\nWoosier\\nStillwater\\nCorvallis\\nState College\\nC. E. Thorne\\nJohn Fields\\nT. M. Gatch\\nH. P. Armsby\\n1882\\nOUahnma\\n1890\\n1888\\nPennsylvania\\n1887\\nRhode Island\\nKingston\\nA. A. Brigham\\n1888\\nSouth Carolina\\nClemson College\\nH. S. Hartzog\\n1 883\\nSouth Dakota\\nBrookings\\nJ. H. Shepard\\n1887\\nKnoxville\\nCollege Station\\nLogan\\nBurlington\\nR. L. Watts\\nJ. H. Connell\\nLuther Foster\\nJ. L. Hills\\n1882\\nTexas\\n1888\\nUtah\\n1890\\n1886\\nVirginia\\nBlacksburg\\nJ. M. McBryde\\n1888\\nWashington...\\nPullman\\nE. A. Bryan\\n1891\\nWest Virginia\\nMorganiown\\nJ H. Stewart\\n1888\\nMadison\\nLaramie\\nW. A. Henry\\nE. E. Smiley\\n1883\\nWyoming..\\n1891\\nAssistant director in charge.\\nt Secretary.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0434.jp2"}, "435": {"fulltext": "DIRECTORY.\\n409\\nCanadian Experiment Stations.\\nCentral Experimental Farm Ottawa, Ont.; Wm. Saun-\\nders, Director; J. H.\\nGrisdale, Agriculturist.\\nExperimental Farm Nappan, N. S.; R. Robertson, Super\\nintendent.\\nBrandon, Manitoba; S. A. Bedford,\\nSuperintendent.\\nIndian Head, N. W. T. Angus\\nMac Kay, Superintejident.\\nAgassiz, B. C. Thos. A. Sharpe,\\nSuperintendent.\\nExperiment Station Ontario Agricultural College,\\nGuelph, Ont. James Mills,\\nPresident; C. A. Zavitz, Ex-\\nperimentalist.\\nSUPERINTENDENTS OF FARMERS INSTITUTES.\\nState.\\nName.\\nAddress.\\nAlabama\\nDelaware\\nJ. F. Culver\\nG. Harold Powell\\nO. Clute\\nA. B. HoUister\\nW. C. Latta\\nB. Walker McKeen\\nW. L. Amoss\\nC. D. Smith\\nO. C. Gregg\\nLevi Chubbuck\\nF. W. Taylor\\nFranklin Dye\\nF. E. Dawley\\nD. Reid Parker\\nW. W. Miller\\nJohn Hamilton\\nO. C. Brown\\nGeorge McKerrow\\nG. Creelman\\nH. H. McKellar.\\nMontgomery, Ala.\\nNewark, Del.\\nFlorida\\nLake City, Fla.\\nSpringfield, 111.\\nLafayette, Ind.\\nAugusta, Me.\\nCollege Park, Md.\\nAgricultural Coll., Mich.\\nLynd, Minn.\\nSt. Louis, Mo\\nLincoln, Neb.\\nTrenton, N. J.\\nFayetteviUe, N. Y.\\nWest Raleigh, N. C.\\nColumbus, O.\\nHarrisburg, Pa.\\nCharleston, W. Va.\\nMadison, Wis.\\nGuelph, Ont.\\nIndiana\\nMaryland\\nMichigan\\nMissouri\\nNebraska\\nNew Jersey\\nNew York\\nNorth Carolina\\nOhio\\nWest Virginia\\nWisconsin\\nOntario, Can", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0435.jp2"}, "436": {"fulltext": "410 GENERAL TOPICS.\\nVI. AGRICULTURAL AND DAIRY LITER-\\nATURE.\\nMORE IMPORTANT WORKS ON DAIRYING.\\nAmerican.\\nArnold, American Dairying. Rochester, N. Y., 1876.\\n(Out of print.)\\nBiggie, Biggie Cow Book. Philadelphia, 1898. 144 pp.\\nDecker, Cheddar Cheese Making. Second edition.\\nMadison, Wis., 1895. 151 pp. $1.00.\\nFarrington-Woll, Testing Milk and its Products. Sixth\\nedition. Madison, Wis., 1S99. $1.00.\\nFlint, Milch Cows and Dairy Farming. Boston, 1888.\\nGeorgeson, Dairy Industry of Denmark. Washington,\\nD. C, 1893. 133 pp.\\nGrotenfelt-Woll, Modern Dairy Practice. Second edition,\\nNew York, 1896. 285 pp. $2.00.\\nGurler, American Dairying. Chicago, 1894. $1.00.\\nHarris, Cheese and Butter Maker s Handbook. Glas-\\ngow, 1885. 207 pp.\\nJones, Mrs. E. M., Dairying for Profit. Chicago, 1893.\\n63 pp. 50 cents.\\nMonrad, ABC in Cheese Making. Winnetka, 111. Second\\nedition. 68 pp. 50 cents.\\nMonrad, ABC in Butter Making. Winnetka, 111., 1899.\\n118 pp. 50 cents.\\nMonrad, Pasteurization and Milk Preservation. Win-\\nnetka, 111. 78 pp. 50 cents.\\nMonrad, Cheese Making in Switzerland. Winnetka, 111.\\n68 pp. 50 cents.\\nNewell, Handbook on Cheese Making. Grand Rapids,\\nMich., 1889. 59 pp. 50 cents.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0436.jp2"}, "437": {"fulltext": "AGRICULTURAL AXD DAIRY LITERATUiH:. 411\\nRussell, Outlines of Dairy Bacteriology. Fourth edition.\\nMadison, Wis., 1899. 190 pp. $1.00.\\nSnyder, Chemistry of Dairying. Easton, Pa. 156 pp.\\nSchoenman, Butter-fat and Dividend Calculator. Madi-\\nson, Wis., 1S95. 66 pp. I2.00.\\nStewart, Dairyman s Manual. N. Y., 1888. 475 pp.\\nWillard, Practical Dairy Husbandry. N. Y., 1S77.\\n546 pp.\\nWillard, Practical Butter Book. N. Y., 1883. 171 pp.\\nWing, Milk and its Products. N. Y., 1897. 2S0 pp.\\nEnglish.\\nFleischmann, Book of the Dairy. London, 1896. los. 6d.\\nSheldon, Dairy Farming. London. 570 pp., 4to.\\nSheldon, The Farm and the Dairy. London, 1889. 154\\npp. 28. 6d.\\nSheldon, British Dairying. 2d ed., 1896. 170 pp.\\nAikman, Milk, its Nature and Composition. London,\\n1895. 180 pp.\\nLong, The Dairy Farm. London, 1889. 115 pp.\\nLong and Morton, The Dairy. London. 146 pp.\\nOliver, Milk, Cheese, and Butter. London, 1894. 362 pp.\\nFreudenreich, Dairy Bacteriology. London, 1895. 115 pp.\\nOther European.\\nBoggild, Malkeriebruget i Danmark. Second edition.\\nCopenhagen, 1S96. 627 pp.\\nMartiny, Die Milch, I-IL Danzig, 1871. 438 and 366 pp.\\nMartiny, Kirne und Girbe. Berlin, 1895. 404 pp., 4to.\\nMartiny, Milchwirtschaftl. Taschenbuch. Published\\nannually. Bremen.\\nFleischmann, Das Molkereiwesen. Braunschweig, 1S76,\\n1074 pp.\\nFleischmann, Lehrbuch d. Milchwirtschaft. Second\\nedition. Bremen, 1898. 483 pp.\\nKirchner, Handbuch d. Milchwirtschaft. Bremen, 1891,\\n618 pp.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0437.jp2"}, "438": {"fulltext": "412 GENERAL TOPICS.\\nV. Klenze, Handbuchd. Kaserei-Technik. Bremen, 1884.\\n643 pp.\\nEugling, Praktische Kaserei. Bremen, 1892. 260 pp.\\nWeigmann, Die Methoden der Milch conservirung.\\nBremen, 1893. 72 pp.\\nDuclaux, Le Lait. Paris, 1887. 336 pp.\\nDuclaux, Principes de Laiterie. Paris. 370 pp.\\nLeze, Les Industries de Lait. Paris, 1891. 647 pp.\\nPouriau, La Laiterie, 5th ed. Paris, 1895. 8g8 pp.\\nA LIST OF SIXTY AGRICULiTURALi AND\\nHORTICUL.TURAL1 BOOKS.\\nFream, Elements of Agriculture. 4th ed. London, 1892.\\n486 pp.\\nWebb, Advanced Agriculture. London, 1S94. 672 pp.\\nMills and Shaw, Public School Agriculture. Toronto,\\n1890. 250 pp.\\nJames-Craig, Practical Agriculture. N. Y., 1899. 203 pp.\\nWallace, Agriculture. Philadelphia, 1895. 352 pp.\\nBailey, Principles of Agriculture. N. Y., 1898. 300 pp.\\nWinslow, Principles of Agriculture. N. Y., 1891. 152 pp.\\nStorer, Agriculture in some of its Relations with Chem-\\nistry. 7th ed. N. Y., 1897. 3 vols.\\nVoorhees, First Principles of Agriculture. N. Y., 1896.\\n212 pp.\\nRoberts, The Fertility of the Land. N. Y., 1897.\\n415 pp.\\nVoorhees, Fertilizers. N. Y., 1899. 335 pp.\\nWarington, Chemistry of the Farm. 7th ed. London.\\n160 pp.\\nJohnson, How Crops Feed. N. Y. 375 pp.\\nJohnson, How Crops Grow. N. Y., 1890. 416 pp.\\nMorrow and Hunt, Soils and Crops of the Farm. Chi-\\ncago, 1892. 303 pp.\\nPlumb, Indian Corn Culture. Chicago, 1895. 243 pp.\\nWoll, A Book on Silage. 2d ed. Chicago, 1900.\\nAllen, American Cattle. N. Y., 1881. 528 pp.\\nWallace, Farm Live Stock. Edinburgh, 1889. 333 pp.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0438.jp2"}, "439": {"fulltext": "AGRICULTURAL AND DAIRY LITERATURE. 413\\nMcDonald, Cattle, Sheep, and Deer. 5th ed. London,\\n1872. 745 91 PP-\\nWarfield, Cattle Breeding. Chicago, i8go. 390 pp.\\nDay, The Horse, How to Breed and Rear Him. 2d ed.\\nLondon, 1890. 453 pp.\\nPease, Horse Breeding for Farmers. London, 1S94.\\n133 PP-\\nCurtis, Horses, Cattle, Sheep, and Swine. College Sta-\\ntion, Texas, 1888. 269 pp.\\nArmsby, Manual of Cattle Feeding. N. Y., 1887. 525 pp.\\nHenry, Feeds and Feeding. Madison, Wis., 1898. 657 pp.\\nWolff, Farm Foods, transl. by Cousins. London, 1895.\\n365 pp.\\nStewart, Feeding Animals. 5th ed. Lake View, N. Y.,\\n1890. 558 pp.\\nStewart, The Domestic Sheep. Chicago, 1898. 372 pp.\\nRandall, Practical Shepherd. N. Y., 1863. 452 pp.\\nCoburn, Swine Husbandry. N. Y., 1888. 311 pp.\\nHarris, On the Pig. N. Y., 1889. 318 pp.\\nCollingwood, The Business Hen. N. Y., 1892. 150 pp.\\nL. Wright, Book of Poultry. London, 1891. 591 pp.\\nCook, Bee-keeper s Guide. Lansing, Mich., 1884. 4th\\ned. 337 pp.\\nLaw, Farmer s Veterinary Adviser. Ithaca, N. Y., 1880.\\n426 pp.\\nHayes, Veterinary Notes for Horse Owners. 5th ed.\\nLondon, 1897. 733 pp.\\nKing, The Soil. N. Y., 1895. 303 pp.\\nWaring, Drainage for Profit and Health. N. Y. 252 pp.\\nMiles, Land Drainage. N. Y., 1893. 199 pp.\\nPoore, Rural Hygiene. London, 1893. 321 pp.\\nWilcox, Irrigation Farming. N. Y., 1895. 311 pp.\\nGoff, Principles of Plant Culture. 2d ed. Madison,\\nWis., 1898. 276 pp.\\nCrozier and Henderson, How the Farm Pays. N. Y.,\\n1884. 400 pp.\\nBailey, The Horticulturist s Rule Book. 3d ed. N. Y.,\\n1896. 302 pp.\\nBailey, The Nursery Book. 2d ed. N. Y., 1892. 304 pp.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0439.jp2"}, "440": {"fulltext": "414 GENERAL TOPICS.\\nBarry, Fruit Garden. N. Y., 1889. 516 pp.\\nLandreth, Market Gardening and Farm Notes. N. Y.,\\n1893. 215 pp.\\nCard, Bush-Fruits. New York, 1899. 549 pp.\\nFuller, Grape Culturist. N. Y. 281 pp.\\nHenderson, Practical Floriculture. N. Y., 1891. 325 pp.\\nWeed, Insects and Insecticides. Hanover, N. H., 1891.\\n281 pp.\\nLodeman, Spraying of Plants. N. Y., 1896. 399 pp.\\nFuller, Practical Forestry. N. Y., 1891. 299 pp.\\nJarchow, Forest Planting. N. Y 1893, 237 pp.\\nClarke, Modern Farm Buildings. London, 1895. 147 pp.\\nBarn Plans and Outbuildings. Orange Judd Co., N. Y.,\\n1893. 235 pp.\\nSanders, Practical Hints on Barn Building. Chicago,\\n1893. 284 pp.\\nAdams, The Modern Farmer. San Francisco, 1899.\\n662 pp.\\nBennett, Farm Law. Portland, Me., 1880. 120 pp.\\nAMERICAN DAIRY PAPERS.\\nAmerican Cheese-Maker. Grand Rapids, Mich. Monthly,\\n50 cents.\\nAmerican Dairyman. New York City. Weekly, $1.50.\\nBulletin American Devon Cattle Club. Wheeling, W. Va.\\nMonthly, 50 cents.\\nChicago Dairy Produce. Chicago, 111. Weekly, $1.50.\\nCreamery Gazette. Des Moines, Iowa. Monthly, $1,00.\\nCreamery Journal. Waterloo, la. Monthly, |i.oo.\\nCreamery Patron. Decorah, Iowa.\\nDairy and Creamery. Chicago, 111. Semi-monthly, 50\\ncents.\\nDairy World. Chicago, 111. Monthly, $1.00.\\nElgin Dairy Report. Elgin,* 111. Weekly, $1.00.\\nJersey Bulletin. Indianapolis, Ind. Weekly, $2.00.\\nHoard s Dairyman. Fort Atkinson, Wis. Weekly, $1.00.\\nHolstein-Friesian Register. Brattleboro, Vt. Semi-\\nmonthly, $1.50.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0440.jp2"}, "441": {"fulltext": "AGRICULTUJIAL AND DAIRY LITERATURE. 415\\nThe Milk News. Chicago, 111. Monthly, $i.oo.\\nThe Milk Reporter. Deckertown, N. Y. Monthly,\\n$i.oo.\\nNew York Produce Review and American Creamery.\\nNew York City. Weekly, $r.oo.\\nThe Practical Dairyman. Indianapolis, Ind. Monthly,\\n50 cents.\\nSt. Paul Dairy Reporter. St. Paul, Minn. Weekly,\\n$1.00.\\nThe Western Creamery. San Francisco, Cal. Monthly,\\n$1.00.\\nMAIN FOREIGN DAIRY PAPERS.\\nThe Dairy. 144 Fleet Street, London, England, Monthly, 3s.\\nThe Dairyman. 17 New Castle Street, Farringdon St., Lon-\\ndon, England.\\nThe Dairy World and British Dairy Farmer. 310 Strand.\\nLondon, England. Monthly, 3s.\\nNordiskMejeri-Tidning. Stockholm, Sweden, Weekly, 5 kr.\\nMalkeritidende. Odense, Denmark. Weekly.\\nMilch-Zeitung. Bremen, Germany. Weekly, 8 mk.\\nDeutsche Molkerei-Zeitung, Berlin, Germany. Weekly\\n8 mk.\\nMolkerei-Zeitung. Hildesneim, Germany. Weekly, 6 mk.\\nL Industrie Laitiere- 33 Rue J. J. Rousseau, Paris, France\\nWeekiy, 20 fr.\\nLa Laiterie. iS Rue des Martyrs, Paris. Bi-weekly, 13. ft\\nSchweizerische Molkerei Zeitung, Zurich. Weekly, 6.60 fi\\nDie Milch Industrie. Berne. Switzerland.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0441.jp2"}, "442": {"fulltext": "416 GENERAL TOPICS.\\nMAIN AMERICxVN AGRICULTURAL. AND HORTI-\\nCULTURAL PAPERS.\\nAgricultural Epitomist. Indianapolis, Ind. Monthly, 50\\ncents.\\nAmerican Agriculturist, New York City. Weekly, $1.00.\\nAmerican Bee Journal. Chicago, 111. Weekly, $1.00.\\nAmerican Cultivator. Boston, Mass. Weekly, $2.50.\\nAmerican Farmer, Chicago, 111. Semi monthly, 50 cents.\\nAmerican Feriilizer. Philadelphia, Pa. Monthly, $2.00.\\nAmerican Gardening. New York City. Semi-monthly,\\n$1.00.\\nAmerican Grange Bulletin. Cincinnati, O. Weekly, $i.co.\\nAmerican Poultry Journal. Chicago, 11 Monthly, $1.00.\\nAmerican Poultry Yard. Hartford, Conn. Weekly, $1.50.\\nAmerican Sheep Breeder and Wool Grower. Chicago, 111.\\nMonthly, $1.00.\\nAmerican Svvine Herd. Chicago, 111. Monthly, 50 cents.\\nAmerican Veterinary Review. New York City, Monthly,\\n$3.00\\nAcker- und Gartenbau Zeitung. Chicago, 111. Weekly,\\n$1.00.\\nBreeders Gazette. Chicago, 111, Weekly, $2.00.\\nBreeders Journal. Beecher, 111. Monthly, $1.00.\\nCalifornia Cultivator and Poultry Keeper. Los Angeles, Cal.\\nMonthly, $1.00.\\nColman s Rural World. St, Louis, Mo. Weekly, $1.00,\\nColorado Farmer. Denver, Colo. Weekly, $2.00,\\nConnecticut Farmer. Hartford, Conn. Weekly, $1.50.\\nThe Cultivator and Country Gentleman. Albany, N. Y\\nWeekly, $2,50.\\nThe Cultivator. Omaha, Neb, Semi-monthly, 50 cents.\\nThe Dakota Farmer, Aberdeen, S. D. Semi-monthly,\\n$1.00.\\nDrover s Journal. Chicago, 111. Weekly, $1.50.\\nFarm and Fireside. Springfield, O. Semi-monthly, 50\\ncents.\\nFarm and Home. Chicago, and Springfield, Mass. Semi-\\nmonthly, 50 cents.\\nThe Farmer. St. Paul, Minn. Semi-monthly, 50 cents.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0442.jp2"}, "443": {"fulltext": "AGRICULTURAL AN^D DAIRY LITERATURE. 417\\nThe Farmers Advocate. London, Ont. Semi-monthly,\\n$1.00.\\nFarmer s Call. Quincy, 111. Weekly, 50 cents.\\nFarmers Home. Dayton, O. Weekly, 50 cents.\\nThe Farmers Magazine. Springfield, 111. Monthly, $2.00.\\nFarmers Review. Chicago, 111. Weekly. $1.25.\\nThe Farmer s Voice. Chicago, 111. Weekly, $1.00.\\nFarm, Field, and Fireside. Chicago, 111. Weekly,\\n$1.00.\\nFarm, Field, and Stockman. Chicago, 111. Weekly, $1 00.\\nFarm News. Springfield, Ohio. Monthly, 50 cents.\\nFarm, Stock, and Home. Minneapolis, Minn. Semi-month-\\nly, 50 cents.\\nFarming. Toronto, Canada. Weekly, $1.00.\\nThe Farm Journal. Philadelphia, Pa. Monthly, 50 cents.\\nFlorida Agriculturist. De Land, Fla. Weekly, $2.00.\\nGarden and Forest. New York City. Weekly, $4.00.\\nGai dening. Chicago, 111. Semi-monthly, $2.00.\\nHorse Review. Chicago, 111. Weekly, $2.00.\\nIndiana Farmer. Indianapolis, Ind. Weekly, $1.00.\\nIndustrial American. Lexington, Ky. Semi-monthly, $i.Ov,\\nIowa Farmer. Cedar Rapids, la. Monthly, 50 cents.\\nIowa Homestead. Des Moines, la. Weekly, |i 00.\\nIrrigation Age, Chicago, 111. Monthly, $2.00.\\nJournal of Agriculture, St. Louis, Mo, Weekly, $1.00.\\nJournal of Agriculture Illustrated. Montreal, Canada.\\nMonthly, $1.00.\\nKansas Farmer. Topeka, Kan. Weekly, $1.00.\\nKentucky Stock Farm. Lexington. Ky. Weekly, $2.00.\\nLive Stock Indicator. Kansas City, Mo. Weekly, $1.00.\\nLive Stock and Farm Journal. Toronto, Canada. MonthI\\n$1.00,\\nLive Stock Report. Chicago, 111. Weekly.\\nLive Stock Review. Chicago, 111. Weekly, $2.00.\\nLouisiana Planter and Sugar Manufacturer. New Orleans,,\\nLa. Weekly, $3.00.\\nMaryland Farmer. Baltimore, Md. Monthly, 50 cents.\\nMeehan s Monthly. Germantown, Pa. Monthly, $2.00\\nMichigan Farmer. Detroit, Mich. Weekly, $1.00", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0443.jp2"}, "444": {"fulltext": "418 GENERAL TOPICS.\\nMidland Poultry Journal. Kansas City, Mo. Monthly, 50\\ncents\\nMirror and Farmer. Manchester, N. H. Weekly, $1.00.\\nMontana Stockman and Farmer. Helena, Mont. Weekly,\\n$2.00.\\nNational Stockman and Farmer. Pittsburgh, Pa. Weekly,\\n$150.\\nNebraska Farmer. Lincoln, Neb. Weekly, $1.25.\\nNebraska Homestead. Omaha, Neb. Weekly, $2.00.\\nNew England Farmer. Boston, Mass. Weekly, $2.00.\\nNew England Homestead. Springfield, Mass. Weekly,\\n$1.00.\\nNorthwestern Agriculturist. Minneapolis, Minn. Semi-\\nmonthly, 50 cents.\\nOhio Farmer. Cleveland, Ohio. Weekly, $1.00.\\nOhio Poultry Journal. Dayton, Ohio. Monthly, $1.00.\\nOrange Country Farmer. Port Jervis, N. Y. Weekly, $1.00\\nOrange Judd Farmer. Chicago, 111. Weekly, $1.00.\\nPacific Rural Press. San Francisco, Cal. Weekly, $3.00,\\nPoultry Monthly. Albany, N. Y. Monthly, $1.25.\\nPoultry World. Hartford, Conn. Monthly, $1.25.\\nPractical Farmer. Philadelphia, Pa. Weekly, f i.oo.\\nPrairie Farmer. Chicago, 111. Weekly, $].oo.\\nRanch and Range. Seattle, Wash. Weekly, $1.00.\\nRural Canadian. Toronto, Canada. Monthly, $1.00.\\nRural Californian, Los Angeles, Cal. Monthly, $1.50.\\nRural Life. Waterloo, la. Weekly, $1.00.\\nRural New Yorker. New York City. Weekly, $1.00.\\nSkordemannen (Swedish). Minneapolis, Minn. Semi-\\nmonthly, 75 cents.\\nSouthern Cultivator. Atlanta, Ga. Monthly, $1.00.\\nSouthern Live Stock Journal. Starkville, Miss. Weekly,\\n$1.00.\\nSouthern Planter. Richmond, Va. Monthly, $1.00.\\nSwine-Breeders* Journal. Indianapolis, Ind. Semi-monthly,\\nli.oo.\\nTexas Farm and Ranch. Dallas, Tex. Weekly, $1.00.", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0444.jp2"}, "445": {"fulltext": "AGRlCtJLTtJRAL AND DAIRY LITERATURE. 419\\nTexas Stockman. San Antonio, Tex. Weekly, $2.00.\\nTurf, Field, and Farm. New York City. Weekly, ^5. 00.\\nWallace s Farmer. Des Moines, la. Weekly, $1.00.\\nWestern Agriculturist and Live Stock Journal. Quincy, 111.\\nSemi-monthly, $1.00.\\nWestern Resources. Lincoln, Neb. Weekly, $2.00.\\nWestern Rural. Chicago, 111. Weekly, $1.00,\\nWestern Swine Herd. Geneseo, 111. Monthly, 50 cents.\\nWilliamette Farmer. Salem, Ore. Weekly, $2.00.\\nWisconsin Agriculturist. Racine, Wis. Weekly, 50 cents.\\nWisconsin Farmer. Madison, Wis. Weekly, $r.oo.\\nWool Markets and Sheep. Chicago, 111. Weekly, $1.00.", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0445.jp2"}, "446": {"fulltext": "", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0446.jp2"}, "447": {"fulltext": "INDEX.\\nAberdeen Angus cattle, 22\\nAccidents, what to do in case of, 339\\nAcidity of milk or cream, determination of, by alkaline tablet test, 270\\nManns test, 272\\nAcidity of skim-milk, milk, and cream, relation of fat content to, 275^\\nAcre-foot of water, 149\\nAdulteration of milk, 236\\nAge of farm animals, determination of, 26\\nAgricultural and dairy literature, 410\\nhorticultural books, list of, 4 i2\\npapers, main American, 416\\nimports and exports, 1897-98, 393\\nAgricultural associations, constitutions of, 321\\nbooks, 412\\nclubs, constitutions and by-laws of, 321\\neducational institutions in the United States and Canada, 402\\nengineering, 139\\npopulation, number, and classification, 373\\nproducts, average farm price of, 1890-189S, 382\\nschools and colleges in the United States, statistics of, 404\\nAlkaline tablet test of acidity in milk or cream, 270\\nAmerican trotter, the, 19\\nagricultural colleges, 402\\nexperiment stations, 408, 409\\ndairy schools, 407\\nveterinary colleges, 406\\nApiarian industry in the United States, importance of, 392\\nArbor Day, dates of, in different states and territories, 117\\nAsh of cows milk and colostrum, composition of, 223\\nAtavism, 40\\nAyrshire cattle, 194\\nBabcock milk test, the, 224\\napplication of, 226\\npoints to be watched, 225\\nBeef cattle, 22\\nproportion of, to live weight of cattle, 178\\nBeet sugar production in the United States, 1898-99, 391\\nBerkshire pigs, 25\\nBoard of Health (N. Y.) lactometer, 226, 227\\n431", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0447.jp2"}, "448": {"fulltext": "422 II^DEX.\\nBoiler, care of, 252\\npower, 25s\\nBordeaux mixture, 99\\nBoyd, John, Boyd s process of cream ripening, 267\\nBrown-Swiss cattle, 206\\nButter, 261\\nAmerican premium, analyses of, 274\\nby deep, cold setting and Cooley system, 269\\nshallow-pan creaming, 269\\ncheese and condensed-milk factories in the United States, 389, 390\\ncomposition of, 273\\nconversion factor for calculating yield of, 275\\ndomestic exports of, 1870-1898, 398\\nEnglish scale of points for judging, 279\\nforeign samples of, composition of, 274\\nfresh, composition of, 274\\nfrom separator cream, 270\\nforeign, analyses of, 274\\nformula for calculating yield of, 275\\nloss of, through inefficient skimming, 251\\nmakers, score in judging proficiency of, 279\\nmaking, 261\\ndistribution of milk ingredients in, 278\\nuse of pure cultures in, 263\\nmilk, composition of, 239\\nmilk required for making i lb. of, 277, 278\\nrecords, official, 212\\nsalted, composition of, 274\\nscore for judging, 278\\nsour cream, composition of, 2^^\\nsweet cream, composition of, 273\\nunsalted, composition of, 274\\nyield from cream of different richness, 275\\nmilk of different richness, 276, 308\\nyield of, corresponding to yields of fat, per day and per week, 2750\\nBy-laws and rules for co-operative cheese factories, 316\\ncreamery associations, 313\\nCaldwell, Prof. W. H., Guernsey cattle, 186\\nCalifornia weir table, 151.\\nCanada, area and population, 367\\ndairy schools, 407\\nexperiment stations, 409\\nexports of dairy products, 1868-1895, 398\\nmeteorological data, 372\\nMinisters of Agriculture, 401\\nnumber of farm animals, 1891, 387\\nproduction of various crops, 1891, 381\\nveterinary colleges, 406", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0448.jp2"}, "449": {"fulltext": "INDEX. 423\\nCarcass, a steer s, 176\\nof farm animals, constitvients of, 181\\nCattle, determination of age of, 26\\nproportion of beef to live weight, 178\\nthe various parts of, 180\\nCattle foods, classification, 9\\ncomparative value, 16, 17\\nCentrifugal skim-milk, per cent fat in, 246\\nCereals, prevention of smut in, 107\\nprices per bushel and per ton, 18\\nCheddar cheese, formulas for finding yield of, 293\\nlosses in curing, 295\\nmanufacture of, 281\\nCheese, butter, and condensed-milk factories in the United States\\nin 1890, 389, 390\\nCheese, composition of, 292\\ncuring-rooms, determination of humidity in, 288\\ndomestic exports of, 1870-1898, 398\\nEnglish scale for judging, 291\\nfactories, co-operative, by-laws and rules for, 316\\nmanagement, 300\\nwhey to be allowed patrons of, 299\\nloss in weight during curing, 295\\nmanufacture of, 281, 283\\nCheese making, distribution of ingredients, 293\\nfertilizing ingredients, 293\\nuse of pure cultures, 263, 266\\nscore for judging, 291\\nsynopsis of manufacture of principal varieties, 298\\nvarieties and analyses, 292\\nyield from 100 lbs. of milk, 294, 296\\nChester White pigs, 25\\nCheviot sheep, 24\\nChinch-bugs, fighting the, by means of kerosene emulsion, 108\\nChurning, 269\\n.Cisterns, capacity of, 154, 155\\nClark, VV. G., M.D.C., Common diseases of farm animals, 41\\nVeterinary remedies and doses, 51\\nCleveland Bay horses, 20\\nClover, winter-killed, replacing, 68\\nClovers, notes on adaptability and uses, 91\\nClydesdale horses, 20\\nCoins, foreign, value of, 365\\nColostrum, composition of, 223\\nash, composition of, 223\\nComponents of cows milk, calculation of, 222\\nComposite samples of milk, directions for taking and preserving, 300\\nComposition and weight of ordinary crops per acre, t6", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0449.jp2"}, "450": {"fulltext": "434 INDEX.\\nComposition of ash of cow s milk and colostrum, 22^\\nbutter, 2yz, 274\\ncolostrum, 223\\ncommercial fertilizing materials, 132\\ncows milk, variations in, 221\\ncream, 239\\ndairy products, 239\\ndairy salt, 280\\ndifferent parts of same tnilkings, 221\\nfeeding stuffs, i\\nlive animals, 180\\ntnilk of different breeds, 213, 214\\nmorning and evening milk, 221\\nmorning, noon, and evening milk, 221\\nsoils, 124\\nsweet- and sotir-cream butter, 273\\nvarious kinds of milk, 220\\nConcentrated feeding stuffs, weight of, 16\\nCondensed-milk, composition, 239\\nbutter, and cheese factories in the United States in 1890, 389, 390\\nConstitution and by-laws of agricultural clubs, 321\\nroad leagues, 328\\nvillage-improvement societies, 326\\nContagious diseases, rules for treatment in case of, 59\\nConversion factor for calculating yield of butter, 275\\nof U. S. weights and measures to metric, and vice versa, 351, 353\\nforeign money to dollars and cents, 366\\ntable for calculating fertilizing ingredients, 138\\npounds of milk into quarts, 238\\nquarts of milk into pounds, 238\\nCooling milk or cream, water or ice required, 260\\nCorn, cost per acre of raising, 382\\nCorn on the cob, measurement of, in cribs, 317\\nCost of irrigating canals and ditches, 152\\nraising wheat, corn, and cotton, per acre, 382\\nCotswold sheep, 24\\nCotton, average cost per acre, 382\\nCows, buying and selling by test? of the milk, 2x5\\ncare of, 216, 312\\ndiseases of, 45\\npremium, yields of milk and fat at state fairs, 211\\nCraig, Prof. John A., Characteristics of breeds of live stock, 19\\nCream, application of viscogen in, 258\\ncalculation of per cent fat in, 241\\ncomposition of, 239\\nformula for finding fat content of, 244\\ngatherers, instructions to, 318\\njce requii ^d for cooling, 260", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0450.jp2"}, "451": {"fulltext": "INDEX. 425\\nCream, preservation of, by heat, 256\\nquantity of water or ice required for cooling, 260\\nripening, Boyd s process of, 267\\nseparators, capacity of, 248\\neconomy of, 247\\nhandling and care of, 245\\nlist of, 2 42\\npower required for skimming 1000 lbs. milk, 247\\nuse of alkaline tablet test with, 270\\nyield from milk of different richness, 240\\nCreameries and cheese factories, directions for making dividends in.\\n307\\nsuggestions to patrons of, 311\\nCreamery associations, co-operative, by-laws and rules for, 313\\nmanagement of, 300\\nCrops, farm, enemies of, 99\\nfertilizing materials in, 128, 129\\nsoiling, 67, 68\\nvarious, yields per acre, 75\\nweight and average composition of, per acre, 66\\nCurd test, the Wisconsin, 284\\nCuring of cheese, losses in, 295\\nrooms, humidity in, 288\\nCuts of meat, diagrams of, 176, 177\\nDairy breeds, composition of milk from, 213, 214\\nresults of tests of, 209, 210, 212\\nyield of milk of, English standards for, 213\\ncattle, origin and characteristics of breeds of, 183\\ncows, 183\\nmethods of judging the value of, 214, 215\\nrations for, 12, 14\\nstandards for annual yield of milk and fat, 213\\nyield of milk and fat from, 208\\nfarms, regulations for the government of, 59\\npapers, American, 414\\nmain foreign, 415\\nproducts, American, analyses of, 220\\ncomposition of, 239\\nexports of, from Canada, 1868-1895, 398\\nthe United States, 1870-1898, 398\\nfertilizing ingredients in, 223\\nlegal standards for, 234\\nproduced on farms, 1890, 388\\nrules, fifty, 216\\nsalt, analyses, 280\\nschools in the United States and Canada, 407\\nstatistics for the United States, 1890, 385\\nPairies and dairy farms, regulations for the government of, 59", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0451.jp2"}, "452": {"fulltext": "426 IKDEX.\\nDairying, 183\\nmore important works on, 410\\nDates of killing frost, 369\\nDays between dates within two years, numbe^r of, 346\\nDecker, John W., How American cheese is made, 281\\nDetection of bad milk, 284\\nDevon cattle, 202\\nDewey, L. H., Table of noxious weeds, 94\\nDietaries, 168, 175\\ndaily, calculation of, 168\\nDietary standards, 168, 175\\nDigestion coefficients, 2, 6\\nDimensions, interior, of farm buildings, 163\\nDirectory of official agricultural institutions, 400\\nDiseases of farm animals, 41\\nDisinfectants, list of, 58\\nDisinfection of stables, rules for, 59\\nDistance table for planting vegetables, -jz\\ntree-planting, 74, 116\\nDividends, directions for making, in creameries and cheese factories,\\n307\\nDorset sheep, 24\\nDoses, veterinary, graduation of, 51\\nDraining land, reasons for, 139\\nDrains, of various dimensions, earth removed for, 143\\nDuroc-Jersey swine, 25\\nDutch belted cattle, 204\\nDuty of water, 148\\nEconomy, pecuniary, of food, 172\\nEngine management, 255\\nEngineering, agricultural, 139\\nEnglish milking trials, results of, 212\\nEssex pigs, 25\\nExhaustion of fertilizers, 134\\nExhibition purposes, preservation of soft fruits for, 81\\nExports, agricultural, in the U. S., 1897-98, 393\\nFair tests of dairy cows, 211, 214\\nFarm animals, body temperature of, 28\\ncharacteristics of, 19\\ncommon diseases of, 41\\nconstituents of carcass, i8r\\ndetermination of age of, 2(\\nestimated number on farms and ranches, 1896, 383\\nfood requirements of, 16\\nheat in, duration and frequency, 28\\nin Canada in 1891, 387\\nin the United States in 1870-1895, 387\\nlive, composition of, iSo", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0452.jp2"}, "453": {"fulltext": "INDEX. 427\\nFarm animals, standard rations for, lo\\nbuildings, interior dimensions of, 163\\ncrops, enemies of, 99\\nproducts, fertilizing constituents of, 126\\ncost of hauling, 160\\nyield of, per acre, 71\\nFarmyard manure, amounts required to replace ingredients ab-\\nstracted by various crops, 130\\nFarmers, forestry for, 109\\nFarmers institutes, superintendents of, 409\\nFarming population of the United States, 372\\nFarming, approximate losses of fertilizing materials in different\\nsystems, 123\\nFarms in the United States, statistics concerning, 373, 375\\nFarrington, Prof. E. H.^ The alkaline tablet test for acidity in milk\\nor cream, 270\\nFat content of skim-milk, mil k, and cream, relation of, to acidity,\\n27sb\\nFat, relation of, to casein and other solids of milk, 222\\nFattening animals, comparative results obtained with, 179\\nFeeding and general care of poultry, 31\\nstandards for farm animals, 10\\nFeeding stuffs, chart showing manurial value of, 125\\ncomposition of, i, 3\\nconcentrated, classification, 9\\nweight of, 16\\nfertilizing constituents, 126\\nvaluation of, 18\\nFeed rations, calculation of components of, 12\\nFermentation tests, 284, 286\\nFernow, Prof. B. E., Forestry for farmers, 109\\nFertilizer industry of the United States, 399\\nlaws, states having, 136\\nFertilizing constituents of feeding stuffs and farm products, 126\\nmaterials, commercial, composition of, 132\\nconversion table for calculation of, 138\\nequivalent quantities of, 135\\nin dairy products, 223\\ndifferent crops, 129\\nraw materials and chemicals, trade value of, 137\\nlosses of, in different systems of farming, 123\\nvoided by animals, 131\\nwithdrawn by various crops, 128, 129\\nFertilizers, exhaustion of, 134\\nimports and exports, 399\\nvaluation of, 136\\nField crops, 62\\nFish, N. S., Brown-Swiss cattle. 206", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0453.jp2"}, "454": {"fulltext": "428 IN^DEX.\\nFlag signals adopted by the U. S. Weather Bureau, explanation of\u00c2\u00bb\\n330\\nFood, economy, 167\\nfuel value, 166\\nFoods, human, 165\\nFood materials, human, composition of, 169, 170\\nnutrients furnished for 25 cents in, 173\\npecuniary economy of, 172\\nForeign coins, value of, 365\\nForestry, 109\\nfire laws in the United States, 118\\nfor farmers, 109\\nFormalin treatment for the prevention of smut of cereal grains and\\nof potato scab, 105, 107\\nFormulas for calculation of total solids in milk, 230\\nyield of butter, 275\\nconverting degrees Centigrade or Reaumur to Fahren-\\nheit, and Z ke versa, 357\\nfinding adulteration of milk, 236\\nfat content of cream, 244\\nseparator skim-milk, 252\\nquantity of water or ice required for cooling\\nmilk or cream, 260\\nyield of Cheddar cheese, 293\\nFrederiksen, J. D., Handling and care of cream separators, 245\\nFrench coach horses, 20\\nFrost, killing, dates of average and actual, 369\\nFruit trees, distances apart, 74\\nlongevity, 74\\ntime required to bear fruit, 74\\nFruits, soft, preservation of, for exhibition purposes, 81\\nFuel value of food materials, 166\\nwoods, 114\\nFungous diseases of plants, treatments for, 99\\nGalloway cattle, 22\\nGerber fermentation test, the, 286\\nGermination standards of seeds, 89\\nGestation calendar, 29\\nGoff, Prof. E. S., Treatments for injurious insects and fungoy.\\ndiseases of plants, 99\\nGovernment land measures, 358\\nGrass seeds, amounts to sow per acre, 89\\nnumber, weight, and cost of, 89\\nGrasses, notes on adaptability and uses of, 91\\nGuernsey cattle, 186\\nGurler, H. B., Butter-making, 261\\nHackney horses, 20\\nHampshire sheep, 23", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0454.jp2"}, "455": {"fulltext": "INDEX. 429\\nHand separators, list of, 242\\nHauling farm produce, cost of, 160\\nHawks and owls, beneficial and harmful, 332\\nHay, reckoning amount and value of, 359\\nHay, seed mixtures for, 63\\nHerd milk, ranges in composition of, 237\\nHeredity, 36\\nHereford cattle, 22\\nHicks, Gilbert H., Seed-testing for the farmer, 84\\nHighland sheep, 25\\nHills, number of, on an acre of land, 70, 71\\nHog cholera, suppression of, 55\\nHolidays, legal, ^37\\nHolstein-Friesian cattle, 190\\nHoney and beeswax in the United States, production of, 392\\nHorn-fly, remedies for, 57\\nHorse, determination of age, 26\\nlabor done by, 61\\nHorse-power, 256\\nrequired for separating 1000 lbs. milk, 247\\nHorses, diseases of, 41\\nheavy, 20\\nlight, 19\\nHorticulture, 72\\nHorticultural books, 412\\nproducts, best temperatures for preserving, 81\\nHot-water treatment for smut, 105, 107\\nHoxie, S., Holstein-Friesian cattle, 190\\nHuman foods, 165\\ncomposition, 165, 170\\nHumidity in cheese-curing rooms, 288\\nrelative, in curing-rooms, table showing, 289\\nIce required for cooling milk or cream, 260\\nImports, agricultural, in the U. S., 1897-98, 393\\nInches reduced to decimals of a foot, 352\\nInjurious insects, treatments for, 99\\nInterest tables, 344\\nIrrigated land, value of, 150\\nIrrigating canals and ditches, cost per mile, 152\\nIrrigation, 148\\nefficiency of windmills for, 145\\npipes, cost of, 152\\nJersey cattle, 183\\nKephir, composition of, 239\\nKerosene emulsion, 100, 108\\nKilograms converted into pounds Avoird., 352\\nKoumiss, composition of, 2^9\\nLactometer, 22^", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0455.jp2"}, "456": {"fulltext": "430 IKDEX.\\nLand, areas of appropriated, vacant, and reserved, in the United\\nStates, 373\\nmeasures, government, 358\\nLegal holidays, 337\\nLegal standards for dairy products, 234\\nweights of grain, seeds, etc., 362\\nLeicester sheep, 24\\nLincoln sheep, 24\\nLive animals, composition of, 182\\nmineral matters in 100 parts, 182\\nLive stock, characteristic breeds of, 19\\nLondon purple, 100\\nLoss of butter from inefficient skimming, 251\\ncheese in curing, 295\\nMain pipe, rule for obtaining size of, 141\\nManns test, directions for use of, 272\\nManures, amount and quality produced by stock, 130\\nand fertilizers, 122\\ncomposition, amount, and value of, from different farm ani-\\nmals, 130, 131\\nvaluation of, 136\\nManurial value of feeding stufifs, chart showing, 125\\nMaple syrup, specific gravity, sugar content, and boiling-point, 77\\nsugar obtained from, 78\\nMarshall rennet test, 281\\nMeat, diagrams of cuts, 176, 177\\nMerino sheep, 23\\nMineral matters in 100 parts of live animals, 182\\nMilch cows, diseases of, 45\\nMilk, adulteration, 236\\nash, composition, 223\\naverage composition, with variations, 221\\nbad, detection of, 284\\ncalculations of components, 222\\ntotal solids, 230\\ncare of, 218\\ncomposition of, of different breeds, 213, 214\\nvarious kinds, 220\\nfertilizing ingredients in, 223\\ngatherers, instructions to, 318\\ningredients, distribution of, in butter-making, 278\\ncheese-making, 293\\nmorning and evening, composition of, 221\\nmorning, noon, and evening, composition of, 221\\npayment of, at creameries and cheese factories, 302\\npower required for skimming 1000 lbs., 247\\npreservation of, by heat, 256, 259\\nprice of, per 100 lbs., 305", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0456.jp2"}, "457": {"fulltext": "IITDEX. 431\\nMilk, quantity of water or ice required for cooling, 260\\nrecords, official, 212\\nrelation of fat to casein and other solids of, 222\\nrelative cheese value of, 296\\nMilk required for making i lb. of butter, 277, 278\\nskimming and watering of, 2.2)6, 237\\nsolids, calculation of, 230\\ncalculation of sp. gr. of, 22,1\\nspecific gravity of, temperature correction tables for, 228\\nstandards, 234\\ntable for converting pounds of, into quarts, and vice versa, 238\\nquarts of, into pounds, 238\\nfinding average per cent of fat in, 309\\ntesting, a chapter on, 224\\nuse of alkaline tablet test with, 270\\nvariation in composition, 237\\nwatering of, 236\\nyield and composition of, of different breeds, 213\\nMilking trials, English, results of, 212\\nrules for, 217\\nutensils, care of, 219\\nMilkings, composition of different parts of same, 221\\nMiner s inch, 149\\nMoney, conversion table, 366\\nforeign, value of, 365\\norder, fees, 348\\nMonrad rennet test, the, 281\\nMutton, diagrams of cuts, 177\\nsheep, 23\\nNails, cut, table of, 164\\nNew York Board of Health lactometer, comparison with Quevenne\\nlactometer, 227\\nNitrogen voided by animals, 131\\nNoer, J., M.D., What to do in case of accidents, 339\\nNoxious weeds, table of, 94\\nNumber of plants for an acre of ground, 70, 71\\ntrees on an acre, 113\\nNutrients, 165\\nfurnished for 25 cents in food materials, 173\\nNutritive ratio, 2\\nOats-smut, prevention of, 105\\nOfficial milk and butter records, 213\\nOrchard-spraying outfit, 104\\nOunces reduced to decimals of a pound, 352\\nOxford cheep, 24\\nPasteurization of milk c.nd cream, 256\\nPastures, permanent, seed mixtures for, 62,\\nPatents, how issued, 333", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0457.jp2"}, "458": {"fulltext": "432 INDEX.\\nPatrons, rules for, 318\\nPayment of milk at creameries and cheese factories, 302\\nPercheron horses, 21\\nPerishable goods, temperatures injuring, 79\\nPickrell, J. H., Shorthorns as dairy cows, 196\\nPipes, carrying capacity of, 151\\ncost of, for irrigation, 152\\nstraight, flow of water through, 151\\nPlant diseases, treatments for, 99\\nnumber of, for an acre of ground, 70, 71\\nPlants, temperatures injurious to, 80\\nPlowing, performance of team in, 161\\nPoisoning, antidotes in cases of, 341\\nPoland China pigs, 25\\nPopulation, agricultural, number and classification, 373\\nPork, diagram of cuts of, 177\\nPostage, domestic, 347\\nforeign, 347\\nPotatoes, relation of sp. gr., dry matter, and starch content of, 76\\nprevention of scab, 107\\nPoultry and egg product in the United States, 1880 and 1890, 392\\nbreeds of, 36\\nfeeding and care of, 31\\nPounds converted into kilograms, 352\\nPower required for discharge of water, 148\\nto raise water from deep wells, 152\\nseparators, list of, 243\\nPrecipitation, normal, in Canada, yjz\\nthe United States, 371\\nPreservation of milk and cream by heat, 256\\nsoft fruits for exhibition purposes, 81\\nPrevention of oats-smut, 105\\nsmuts of cereal grains and scab of potatoes, 107\\nPumps, capacity of, 153\\nPure cultures, use of, in butter and cheese making, 263\\nPurity standards of seeds, 86\\nQuevenne lactometer, 226\\nRainfall, 144\\nRations for dairy cows, practical, 12, 14\\nstandard, 10\\nReciprocals of numbers, 354\\nRecord, highest, for yield of fat by dairy cows, 211\\nRecords, milk and butter, official, 212\\nRed-polled cattle, 199\\nRennet test, 250\\nRichards, H. B., Dutch belted cattle, 204\\nRichter, Prof. A. W., Steam boiler and engine management, 252\\nRoad leagues, constitution of, 294", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0468.jp2"}, "459": {"fulltext": "INDEX. 453\\nRoad-making, 155\\nRoads, drainage, 155\\nRoads, different kinds of, force required to draw a load on, 157\\ngood, importance of, 157\\ngravel for, 156\\nrepairs, 156\\nstone required for maintenance of, 143\\nweight required to move vehicles on, 158\\nRopes, strength of, 361\\nRussell, Prof. H. L., Preservation of milk and cream by heat, 256\\nSalt, American dairy, analyses of, 280\\nSecond-foot of water, 149\\nSeed mixtures for grass and clover, 64\\nhay and permanent pastures, 63, 65\\nquantity required per acre, 62\\ntesting for the farmer, 84\\nvegetable, quantity required per acre, 73\\nSeeds, 84\\ngermination standards, 89\\ngrass, number, weight, cost, and amount to sow per acre, 89\\npurity standards, 86\\nvitality, 93\\nSeparator skim-milk, conditions determining fat content of, 252\\nformula for obtaining fat c^ontent of, 252\\nper cent fat in, 246\\nSeparators, list of, 242\\nShaw, Prof. Thos., Heredity, 36\\nSheep, diseases of, 49\\ndetermination of age of, 27\\nfine-wooled, 23\\nmutton, 23\\nproportions of the various parts of, 180\\nShire horses, 21\\nShorthorn cattle, 22, 196\\nShropshire sheep, 23\\nSilos, cylindrical, area of feeding surface of, for different sized\\nherds, 70\\ncapacity of, 69\\nSisson, L. P., Devon cattle, 202\\nSkim-milk, composition of, 239\\nper cent fat in, 246\\nrelation of fat content, and speed of bowl, quantity of milk\\nseparated, and temperature of the milk, 252\\nSkimming of milk, detection of, 236\\ninefficient, loss of butter caused by, 251\\nSlope, rise per 100 feet, 143\\nSmith, J. McLain, Red-polled cattle, 199\\nSmuts of cereal grains, prevention of, 107", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0469.jp2"}, "460": {"fulltext": "434 INDEX.\\nSmuts, oats, prevention of, 105\\nSoiling crops adapted to Northern New England states, dj\\ntime of planting and feeding, 68\\nSoils, chemical analyses of, 124\\nSolids of milk, calculation of, 230\\nsp. gr. of, 22,1\\ntables for obtaining, from specific gravity and per cent of fat, 232\\nSouthdown sheep, 22,\\nSpecific gravity of butter milk, 239\\ncream, 239\\nmaple syrup, ^7\\nmilk, 221\\nmilk solids, 233\\npotatoes, 76\\nskim-milk, 239\\nvarious substances, 363\\nwoods, 14\\ntemperature correction tables for, of milk, 228\\nSpraying calendar, loi\\noutfit for orchards, 104\\nStandard rations for farm animals, 10, 12\\nStandards for dairy products, 234\\nof purity of seeds, 86\\nStarch equivalent, 2 i\\nStatistical tables, 367\\nSteam boiler and engine management, 252\\nSteers, live and dressed weights of, 178\\nproportions of the various parts of, 180\\nSterilization of milk and cream, 256, 259\\nSub-humid region, 150\\nSuffolk horses, 21\\nsheep, 24\\nSugar in the United States, production and consumption, 390, 391\\nimports, 1897-98, 391\\nSuperintendents of farmers institutes, 409\\nSwine, 25\\ndiseases of, 50\\nlive weight and gains made, 179\\nplague, suppression of, 55\\nproportions of the various parts of, 180\\nTainted milk, causes of, 284\\nTamworth pigs, 25\\nTanks, capacity of, 154\\nTemperature-correction tables for specific gravity of milk, 228\\nTemperature of the air, normal mean, in Canada, 2 7^\\nthe United States, 368\\nfarm animals, normal, 28\\nTemperatures injuring perishable goods, 71", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0470.jp2"}, "461": {"fulltext": "INDEX. 435\\nTemperatures injurious to plants, 80\\nfor preserving horticultural products, 81\\nTesting milk and other dairy products by Babcock s method, 224\\nTests of dairy breeds at American experiment stations, 209\\nTests of dairy breeds at British Dairy Farmers Assoc, 212\\nWorld s Columbian Exposition, 210\\nThermometer scales, comparisons of, 355\\nThoroughbred horse, the, 19\\nTile-draining land, reasons for, 139\\npipe of main drain, size required, 141\\nTiles, number required per acre, table showing, 140, 141\\nof acres drained by, of different diameters and per\\ncent grade, 142\\nsize required, 140, 141\\nTires, wide, effect of, 162\\nTractive force required for carriages, 157\\nof horses at different speeds, 158\\neffect of inclination on, 159\\nsurface on, 160\\nTrade values of fertilizing ingredients, 137\\nTree-planting, distance table, 116\\nTrees, number on an acre, 113\\nUuited States, agricultural experiment stations in, 408\\nimports and exports, 1897-1898, 393\\nschools and colleges, 404\\nwages, 1893-1895, 376\\napiarian industry, importance of, 392\\narea and population, 367\\nareas of appropriated, vacant, and reserved land in, 373\\ncereal products, principal, 1850-1890, 381\\ncomparison of leading industries, 372\\ncost per acre of raising wheat, corn, and cotton, 1893, 382\\ncrops, principal, 381\\ndairy schools, 407\\nstatistics for 1890, 385\\nDepartment of Agriculture, organization, 400\\neducational institutions, 402\\nfarming population, nz\\nfertilizer industry, 399\\nimports and exports, 1896, 399\\nnumber and value of farm animals, 1870-1895, 387\\nof farms in, and their value, 373\\npure-bred cattle, 1898, 387\\npoultry and egg product, 1880 and 1890, 392\\nprecipitation, normal, 371\\nproduct and value of principal crops, 1898, 381\\nproduction of honey and beeswax, 392\\nsoils, analyses of, 124", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0471.jp2"}, "462": {"fulltext": "436 INDEX.\\nUnited States, statistics of butter, cheese, and condensed-milk fac-\\ntories, 389, 390\\nfarms, 375\\nprincipal crops, 1895, 377\\nsugar imports, 1897, 390\\nUnited States, sugar production and consumption, 1897, 390, 391\\ntemperature of the air, normal mean, 368\\nvalue of principal farm products, 376\\nwages, agricultural, 1893-1895, 376\\nwool products, 390\\nValuation of feeding stuffs, 18\\nmanures and fertilizers, 136\\nValue of foreign coins, 365\\n1005 -100\\nValue of for sp. gr. of milk from 1.019 to 1.0399 275^\\nVeal, diagram of cuts, 177\\nVegetable seed required per acre, 72\\nVegetables, usual distances for planting, yz\\nVeterinary colleges, American, list of, 406\\nremedies and doses, 51\\nVictoria pigs, 25\\nVillage-improvement societies, constitution of, 326\\nViscogen, 258\\nVitality of seeds, 93\\nWages, agricultural, in the United States, 1893-1895, 376\\nby the week and the day, table of, 345\\nWagon tires, wide, effect of, 162\\nWater, acre-foot of, 149\\ncarrying capacity of pipes, 151\\nduty of, 148\\nflow through straight pipes, 151\\nminer s inch, 149\\npower required for discharge oT, 148\\nto raise, fro;i. deep wells, 152\\nrequired for cooling milk jr cream, quantity, 260\\nright, 148\\nsecond-foot, 149\\nWatering of milk, 36\\nWeather Bureau, the, explanation of flag signals adopted by, 330\\nservices, state, list of headquarters of, 332\\nWeeds, 94\\nnoxious, table of, 94\\nWeights and measures, 349\\nconversion table, 351, 353\\ncustomary system of, 349\\nmetric system of, 350\\nWeights, legal, of grain, seeds, etc., 362\\nWeir table, the California, 154", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0472.jp2"}, "463": {"fulltext": "INDEX. 437\\nWheat, cost per acre, -^f raising, 382\\nWheeler, Prof. Wm. P., Feeding and general care of poultry, 31\\nWhey, composition of, 239\\nto be allowed patrons, 299\\nWhitewash, recipe for, 163\\nW^ind, force and velocity of, 145\\nWindmills, capacity, 146, 153\\nWindmills, economy, 147\\nsquare feet and acres irriga ;:d by, 145\\nWinslow, C. M., Ayrshires, 194\\nWinter-killed clover, replacing, 68\\nWisconsin curd-test, 284\\nWoods, fuel value and -jpecific gravity, 114\\nWool products of the United States, 1898, 390\\nWorld s Columbian Fxposition, results of breed tests at, 210\\nYield of butter corresponding to yield of fat, per day and per week,\\n275a\\nYield of butter, formula for calculating, 275\\nCheddar cheese, formula for calculating, 293\\ncheese from 100 lbs. of milk, 294, 296\\nfat, highest record, 211\\nmilk and fat by premium cows at state fairs, 211\\nfrom dairy cows, 208\\nof dairy breeds, 209, 210, 211, 212\\nEnglish standards for, 213\\nYields, average, per acre of various crops, 71, 75\\nYorkshire pigs, 25", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0473.jp2"}, "464": {"fulltext": "", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0474.jp2"}, "465": {"fulltext": "", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0475.jp2"}, "466": {"fulltext": "jAN 17 1900", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0476.jp2"}, "467": {"fulltext": "", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0477.jp2"}, "468": {"fulltext": "", "height": "3137", "width": "1941", "jp2-path": "handbookforfarme01woll_0478.jp2"}, "469": {"fulltext": "1\\nI\\n,V^,i\\n/..r", "height": "3143", "width": "1952", "jp2-path": "handbookforfarme01woll_0479.jp2"}, "470": {"fulltext": "", "height": "3246", "width": "2024", "jp2-path": "handbookforfarme01woll_0480.jp2"}}