The Cereals in AmericaOrange Judd Company, 1908 - 421 páginas |
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Página 33
... increasing the yield is by increasing the number of spikelets in a spike . The spike varies in compactness and in form . When viewed sidewise it may be straight or curved ; may taper toward apex , both ways or have uniform sides , or ...
... increasing the yield is by increasing the number of spikelets in a spike . The spike varies in compactness and in form . When viewed sidewise it may be straight or curved ; may taper toward apex , both ways or have uniform sides , or ...
Página 38
... increase its weight enough to pay the entire cost of freight . Wheat bought inland and kept in warehouses all the season would increase in a similar manner upon exposure . Experiments by Hilgard and O'Neil , of the University of ...
... increase its weight enough to pay the entire cost of freight . Wheat bought inland and kept in warehouses all the season would increase in a similar manner upon exposure . Experiments by Hilgard and O'Neil , of the University of ...
Página 42
Thomas Forsyth Hunt. the breadmaking value of the flour may in such cases be increased by mixing in proper proportions the wheat or the flour made therefrom.1 Snyder states that the most valuable wheats for breadmaking are those in which ...
Thomas Forsyth Hunt. the breadmaking value of the flour may in such cases be increased by mixing in proper proportions the wheat or the flour made therefrom.1 Snyder states that the most valuable wheats for breadmaking are those in which ...
Página 44
... increased the per cent of protein but diminished the yield so that the amount of the protein was no greater than under normal con- ditions . The high per cent of protein in the hard spring wheats of the northwest is likewise attributed ...
... increased the per cent of protein but diminished the yield so that the amount of the protein was no greater than under normal con- ditions . The high per cent of protein in the hard spring wheats of the northwest is likewise attributed ...
Página 52
... increase its use , because freshness is an important attribute of high class macaroni . Heretofore most of the. Curing semolina in the open air . Factory of F. Scaramelli Fils , Marseilles , France . This firm exports large quantities of ...
... increase its use , because freshness is an important attribute of high class macaroni . Heretofore most of the. Curing semolina in the open air . Factory of F. Scaramelli Fils , Marseilles , France . This firm exports large quantities of ...
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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.