The Handbook for Practical Farmers: Dealing with the More Important Aspects of Farming in the United States

Front Cover
Hugh Findlay
D. Appleton, 1920 - 558 pages
 

Contents

Graded cherry trees
141
Fine root system
142
Plan of tree at planting time
143
Five branched tree
144
Method of cutting large limb
145
Proper method of cutting large limbs
146
Oyster shell scale
147
Tent caterpillar
148
Codling moth
149
Apple spray schedule
150
Oneyear old pear tree
151
Right and wrong way of cutting off shoots
152
Plum curculio
154
Wounds made in pruning
156
Flat headed borer
157
Districts of fruit varieties in U S
159
Blackberry canes of the upright type
168
Black raspberry plant
170
Regions for currants and gooseberries in U S
172
Larvae of currant worm
173
Spot disease of currant
174
Strawberry plant showing runner
177
Method of pruning grapevine before planting
181
Pruning vines of different ages
182
FIGURE PAGE 94 Grapevine sixarm renewal system unpruned
183
Different systems of training
184
Vine unpruned high renewal system
185
Downy mildew on grape leaf
186
Making Bordeaux mixture
188
Diagram of a hot bed
199
Drag marker
201
Preparation of flat for seedage
202
Transplanting lettuce
203
Varieties of lettuce for warm and cool weather
204
Wrong way to push a seeder or hand cultivator
209
Preparing beets for storage
211
Diagram of a vegetable pit
212
Cross section of a concrete storage cellar
213
Ventilation of a storage room
214
Army worm
215
Plant lice
216
Corn worm
219
Rectangular body deep in the rear chicken
225
A poor capacity bird and early moulter
226
A good capacity cockerel
227
A good capacity bird
228
Laying house
235
Colony house
236
Automatic lighting switch
237
Louse red mite
240
Position of knife to cut veins
242
Knife piercing brain in stunning
243
Thoroughbred horse
248
Standard breed of driving horse
250
Hackney
251
FIGURE PAGE 143 Percheron stallion
252
Belgian
254
Shire
255
Mule
257
Method of catching young foal
278
Bitting harness for teaching uses of the bit
280
Hitched for the first time
282
Jersey bull
289
Jersey cow
290
Guernsey bull
291
Guernsey cow
292
Ayrshire bull
293
Ayrshire cow
294
Holstein bull
295
Holstein cow
296
Milking Shorthorn bull
298
Milking Shorthorn cow
299
Brown Swiss bull
300
Brown Swiss cow
301
Red Polled bull
302
Red Polled cow
303
Clean cows give clean milk
313
A clean herd means cleaner milk
314
Plan of a milk house
316
Outside view of a good type of milk house
317
Milk cooler and aerator
318
Insulated concrete cooling tank
319
Quick hauling of milk by motor truck
321
Simple and inexpensive steam sterilizer
323
Pure bred Karakul ram
353
Noting width of chest
355
Taking depth of chest
356
Beginning at top of shoulder
357
Taking width and length of loin
358
Noting the degree to which the width of body is carried to the end
359
Observing length of the rump
360
Grasping the leg of mutton
361
Manner and place of opening fleece
362
XVIII
364
A fat barrow
365
A typical bacon hog
366
191192 A twoway feeder
372
FIGURE PAGE 193 Movable houses
373
Lovejoy house
374
The Iowa sunlit house
375
Beekeeping in Southern California
387
A commercial apiary in Florida
388
Bee veil with silk tulle front
389
Pan in super arranged for feeding
390
Pepper box feeder
391
A tenframe hive
392
Worker queen and drone
393
Typical woodlot conditions
396
Young white pine plantation
398
A forest properly logged
401
XXII
403
TREES SHRUBS ANd Plants for FARM AND HOME PLANTING
409
Diagram of planting plans
410
Development of landscape plan
411
How to plant a tree
413
XXIV
424
Tools used in making concrete on the farm
425
XXV
430
Typical layout of running water system
432
Types of wells
433
Gravity system with ram
434
Typical pneumatic pressure system
435
Electric motor drive complete water system
436
Installing ram and pipe
437
Hydraulic ram for filling tanks
438
Attaching a blasting cap to safety fuse
447
Priming a cartridge in the side
448
XXVII
452
Corn harvester left out in the snow
459
A poorly kept farm
460
XXIX
461
Floor plan of the repair shop
466
Perspective drawing showing the equipment
467
Method of fastening
468
XXXII
474
XXXIII
480
XXXV
490
Field mouse caught in unbaited guillotine trap
491
Types of special pocketgopher traps
493
The little black ant
497
The little house fly
498
WEEDS AND THEIR CONTROL
500
Wild buckwheat
501
Bull thistle
502
Wild oats seedling
503
Wild oats
504
Slender wheat grass
505
Yellow foxtail
506
Quack grass seedling
507
FIGURE PAGE 242 Quack grass
508
Witch grass
509
Crab grass
510
Wild mustard
512
Ragweed
513
Buckhorn plantain
514
Sheep sorrel
515
Burdock
519
Blue vervain
520
Curled dock
521
Shepherds purse
522
Lambs quarters
524
Russian thistle
526
Mallow
528
Prickly lettuce
529
White cockle
530
Purslane
531
XXXVII
533
Copyright

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Page 533 - Square Measure. 144 square inches 1 square foot, 9 square feet 1 square yard, 30J square yards 1 square rod, 40 square rods 1 rood, 4 roods 1 acre.
Page 533 - OF TIME. 60 Seconds = 1 Minute 60 Minutes =± 1 Hour 24 Hours = 1 Day 7 Days = 1 Week 28 Days = 1 Lunar Month...
Page 535 - From half the sum of the three sides, subtract each side separately; multiply the half -sum and the three remainders together; the square root of the product is the area.
Page 533 - CUBIC MEASURE. 1,728 cubic inches = 1 cubic foot. 27 cubic feet = 1 cubic yard. 128 cubic feet = 1 cord of wood or stone.
Page 533 - APOTHECARIES' WEIGHT 20 grains = 1 scruple. 3 scruples = 1 dram. 8 drams = 1 ounce. 12 ounces = 1 pound.
Page 191 - Hard laundry soap, shaved fine, */2 pound. Water, 1 gallon. Kerosene, 2 gallons. Dissolve the soap in boiling water, remove from the stove and immediately add the kerosene; churn with a bucket pump until a soft, butter-like, clabbered mass is obtained. One part of this stock solution is added to ten or twelve of water for spraying.
Page 383 - If more or less than 100 pounds of meat are to be cured, use these proportions for the brine. If 4 gallons of brine does not entirely cover 100 pounds of meat, water may be added. The meat should be weighted down with a block or a clean stone, since any part that is not covered with the brine will decompose very quickly.
Page 386 - Half fill a pail with water and mix in the flour, dissolving all lumps thoroughly. Dissolve the chrome in a quart of water in a separate vessel and add the solution and the glue to the flour; bring the whole to a boil and add the barytes slowly, stirring constantly. Make the wash the day before it is required. Stir it frequently when using, and apply with a brush.
Page 379 - MEAT Since certain parts of the animal carcass are more valuable in the fresh state than when preserved, it may be well to consider the various methods of keeping fresh meat before taking up methods of curing. All meat to be preserved, either fresh or cured, should be thoroughly cooled after the animal is slaughtered, for unless this is done the meat will not cure well nor will it be possible to keep it in a fresh state for any length of time. In cold weather meat may be kept by hanging it in a dark,...
Page 490 - J ounce (or less) of saccharine. Put the mixture in a tin pepperbox and sift It gradually over 50 pounds of crushed wheat or 40 pounds of crushed oats In a metal tub, mixing the grain constantly so that the poison will be evenly distributed. Dry mixing has the advantage that the grain may be kept any length of time without fermentation.

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