The Cereals in AmericaOrange Judd Company, 1908 - 421 páginas |
Dentro del libro
Página 12
... percentage of area in cereals , hay and forage , and fiber crops to total farm area in each State . The data may be obtained from census reports or the reports of the U. S. Department of Agriculture . 28. COLLATEral Reading . - Corn ...
... percentage of area in cereals , hay and forage , and fiber crops to total farm area in each State . The data may be obtained from census reports or the reports of the U. S. Department of Agriculture . 28. COLLATEral Reading . - Corn ...
Página 38
... percentage of water wheat contains as it goes on the market cannot be stated , but it has been shown to vary largely from day to day with varying con- ditions of the atmosphere . In California , where the atmosphere inland is very dry ...
... percentage of water wheat contains as it goes on the market cannot be stated , but it has been shown to vary largely from day to day with varying con- ditions of the atmosphere . In California , where the atmosphere inland is very dry ...
Página 43
... percentage of starch . Lawes and Gilbert conclude that " High percentage of nitrogen is by no means a characteristic of the wheats held in highest estimation either by the miller or the baker ; and that so far as both the baker and ...
... percentage of starch . Lawes and Gilbert conclude that " High percentage of nitrogen is by no means a characteristic of the wheats held in highest estimation either by the miller or the baker ; and that so far as both the baker and ...
Página 44
... percentage of nitrogen is more probably due to the enhanced formation of starch under the influence of high ripening temperatures , and that , comparing the grain grown from the same description of seed but on different soils , or in ...
... percentage of nitrogen is more probably due to the enhanced formation of starch under the influence of high ripening temperatures , and that , comparing the grain grown from the same description of seed but on different soils , or in ...
Página 45
... percentage of protein and the lower the percentage of starch . Doubtless the shorter the season of growth , the smaller the grain . It does not follow that strains may not be selected which will contain high per cents of protein and at ...
... percentage of protein and the lower the percentage of starch . Doubtless the shorter the season of growth , the smaller the grain . It does not follow that strains may not be selected which will contain high per cents of protein and at ...
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Términos y frases comunes
aleurone average barley bran broom corn buckwheat bushels bushels per acre cent cereals chinch bug climate color corn crop crude fiber culm cultivated dent maize drill dry matter ears embryo endosperm Expt Farms Rpt feeding feet fertilizers field five flint flour flowering glume fodder four germination gluten grade grain grass grow grown growth harvested Hessian fly hull husk Illinois Illinois Station inches deep increase injury insects Kafir kernel land less maize maize plant manure maturity method nitrogen North oats obtained Ohio one-half Ontario Agricultural College outer glumes panicle percentage plat plowing pollen pounds produced protein rachis rainfall rice ripening roots rows season silage six-rowed smut soil sorghum sowing sown species spike spikelets stalks starch stover straw sweet maize threshing tion U. S. Dept usually variation varieties vary weeds weight per bushel winter wheat yellow yield of grain
Pasajes populares
Página 341 - No. 2 barley shall be sound, of healthy color, not plump enough for No. 1, reasonably clean and reasonably free from other grain. No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No.
Página 341 - No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No. 4 barley shall include all barley fit for malting purposes not good enough for No. 3. No. 5...
Página 273 - No 1 white corn shall be sound, dry, plump and well cleaned. No. 2 WHITE CORN— No.