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open access

Squab Raising.

Description: Discusses squab raising in detail, including the varieties of pigeons, methods of breeding, feeding, management, housing, disease control, killing, dressing, and selling.
Date: 1905
Creator: United States. Department of Agriculture.
open access

Horseshoeing.

Description: Describes the anatomy and characteristics of a horse's foot and hoof. Discusses proper shoeing methods, with the intention of helping horse owners avoid the consequences of improper shoeing.
Date: 1906
Creator: United States. Department of Agriculture.
open access

Marketing Live Stock.

Description: A guide to buying and selling practices in livestock markets, domestic and foreign. Includes an overview of stock transport methods.
Date: 1906
Creator: United States. Department of Agriculture.
open access

Barnyard Manure.

Description: Describes the benefits of more economical management of organic farm resources, namely barnyard manure. Discusses the management and application of methods for using fertilizers on the farm.
Date: May 10, 1906
Creator: United States. Department of Agriculture.
open access

Beans, peas, and other legumes as food.

Description: Describes several varieties of beans, peas, and other legumes. Discusses the composition and digestibility of legumes such as beans, peas, lentils, and peanuts. Discusses several different ways to prepare them for use in foods or other products.
Date: November 15, 1906
Creator: United States. Department of Agriculture.
open access

Fish as food.

Description: Describes the composition, cost, and nutritive value of fish and other seafoods. Includes sample menus. Discusses methods of preparing seafood for market.
Date: April 6, 1907
Creator: United States. Department of Agriculture.
open access

Annual Flowering Plants.

Description: A guide to growing and using numerous types of annual flowering plants. Includes recommendations for planting school gardens, and the use of hotbeds or cold frames.
Date: 1908
Creator: United States. Department of Agriculture.
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