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The relation of the size of seed to the character of plant produced
(University of Missouri--Columbia, 1916)
method, altho all have worked with the same general point of view in mind. Montgomery (I9IO) has classified the various methods used at different Stations as follows--Methods of selecting seed. 1. Hand selection. 2. Machine selection. 3. Specific gravity...
Investigations of rural conditions in Boone County, Missouri, as related to the county farm adviser
(University of Missouri--Columbia, 1916)
The agricultural development of the past five years has established in thirty-three states of the union outside of the southern states "County Agricultural Agents" or "Farm Advisers" whose duty it is to live in the county in which they work...
Vocational education for Missouri
(University of Missouri--Columbia, 1916)
with the administration of vocationai education as found in the United States, to investigate the social, economic, and industrial conditions of Missouri and to make a plan for industrial education in this state. The plan is to show the kinds of education and schools...
A study of the factors influencing the ability of the animal to digest its food
(University of Missouri--Columbia, 1916)
The purpose of the digestion trials, to be discussed in this paper, was to determine the effect of various factors on the ability of the animal to digest its food. The object of these experiments is somewhat different from the great majority...
Silage as a part ration for horses and mules or various ages under varying conditions
(University of Missouri--Columbia, 1916)
Text from page 174: This was an initial effort to feed silage as a part ration to horses and mules of various ages and under varying conditions at the Missouri Experiment Station. The data in the 1915-1916 tests are not sufficient to make possible...
Influence of characters of ear and kernel upon the germination of maize
(University of Missouri--Columbia, 1912)
of the ear and kernel which have a marked influence upon the yield. This is so universal that we have score cards which set forth the ideal type of ear and give certain values to the different characters. In general, the score cards are alike and all agree...
A study of types of farming in the U.S. by the farm management survey method
(University of Missouri--Columbia, 1919)
of Agricultural science. This study was made from the 1910 Census. The object sought in this investigation in farm management is to secure the elementary facts which must be utilized in organizing and conducting the business of the farm in such a way as to give...
Winter rations for dairy heifers
(University of Missouri--Columbia, 1917)
The special object of these experiments is to compare the efficiency and economy of rations which are conducive to rapid growth with rations of such character as to admit of but limited growth....
A study of the physical and chemical properties of the soil as influenced by cowpea culture
(University of Missouri--Columbia, 1913)
In the past twenty-five years much experimental work has been done with cowpeas, in relation to cultural methods, fertilization, and variety tests, but practically nothing has been written with regard to the direct effect ...
The effect of calcium carbonate of certain soil constituents and on plant growth
(University of Missouri--Columbia, 1915)
of Problem": It is the purpose of this investigation to secure data on the effects of adding calcium carbonate in the form of ground limestone to types of soils of common occurrence in the state of Missouri. These effects were studied in crop yields, in per...
The cost of milk production
(University of Missouri--Columbia, 1917)
This condition of milk prices has lead to considerable unrest in the dairy industry. State and federal experts have studied the problem, and extension and country agricultural workers, city chambers of commerce, special committes appointed...
Factors affecting the growth of dairy animals
(University of Missouri--Columbia, 1916)
Text from introduction: All successful breeders are continually striving to improve the quality of their herds. The value of any dairy herd is determined to a great extent by the way in which the heifers within that herd ...
The value of in-breeding in the improvement of the domestic animals
(University of Missouri--Columbia, 1917)
In this paper I shall take the stand of a neutral, and all literature and available material of value upon the subject both for and against, will be studied with a view of determining our present knowledge of in-breeding ...
The killing of plant tissue by low temperature
(University of Missouri--Columbia, 1914)
-soaked appearance, and evaporation from that tissue is much more rapid than from living tissue. In the experiments described in this paper, the killing temperature of plant tissue that kills at relatively high temperature has been reduced whenever the sap density...
Investigation upon the nitrogen, phosphorus, sulfur, and ash content of three beef animals, with special study upon the forms of sulfur
(University of Missouri--Columbia, 1917)
This thesis explores the chemical composition of beef cattle, with special attention given to nitrogen, phosphorus, sulfur, and ash content. A review of previous research is provided as well as a description of an experiment carried out...
Milk substitutes, powdered skimmilk for raising calves
(University of Missouri--Columbia, 1917)
Text from introduction: This thesis is a discussion, from the standpoint of our present knowledge of the fundamental principles of animal nutrition, of the possibility of raising calves on "milk substitutes". The experimental ...
A study of the chemical composition of steers on different planes of nutrition and of the relative cost of maintenance and growth
(University of Missouri--Columbia, 1911)
This thesis describes the methods and results of an experiment carried out by the author to discover what affect diet has on the composition of beef cattle....
The most favorable temperatures for the cooking of some typical foods
(University of Missouri--Columbia, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...