7 Matching Results

Search Results

Advanced search parameters have been applied.

Breeds of Swine

Description: This report gives an overview of different breeds of swine, focusing on the distinction between lard hogs and bacon hogs.
Date: 1917
Creator: Ashbrook, F. G. (Frank Getz), 1892-
Partner: UNT Libraries Government Documents Department

Castration of Young Pigs

Description: "This publication deals with castration, or the removal of the essential organs of male pigs. The objects of castration are to prevent reproduction, to increase fattening propensity, to better the quality of the meat of the animal, and to help insure docility. Every farmer should be competent to castrate pigs, as the losses from the operation are as a rule not very heavy and could be reduced by exercising care and attention." -- title page
Date: 1916
Creator: Ashbrook, F. G. (Frank Getz), 1892-
Partner: UNT Libraries Government Documents Department

Hog Pastures for the Southern States

Description: This bulletin describes how farmers in the southern United States can cultivate pastures for hogs using forage crops. Among the crops recommended are corn, sorghum, winter grains, alfalfa, several varieties of clover and beans, cowpeas, peanuts, chufas, sweet potatoes, mangels, and rape.
Date: 1918
Creator: Carrier, Lyman & Ashbrook, F. G. (Frank Getz), 1892-
Partner: UNT Libraries Government Documents Department

Swine Management

Description: "This bulletin deals with the various phases of swine production, namely: feeding, breeding, and management." -- p. 2. Among the topics discussed are quantity, establishing a foundation herd, sanitation, disease, vermin, and intestinal worms.
Date: 1917
Creator: Rommel, George M. (George McCullough) & Ashbrook, F. G. (Frank Getz), 1892-
Partner: UNT Libraries Government Documents Department

The Self-Feeder for Hogs

Description: "With the ingredients of a good ration constantly before them, placed so that they may eat at will, hogs will make gains more rapidly and more economically than when fed by hand. The time needed to bring them to a certain weight will be shortened and the labor of feeding them will be reduced. Results of experiments proving these facts are stated briefly in this bulletin, and plans for constructing self-feeders of several kinds are given, together with lists of materials needed." -- p. 2
Date: 1917
Creator: Ashbrook, F. G. (Frank Getz), 1892- & Gongwer, R. E.
Partner: UNT Libraries Government Documents Department

Killing Horses and Curing Pork

Description: "Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchased meat. The cheapest meat a farmer can use is the product of his own farm. This is also true of the suburban or town farmer who fattens one or two hogs on kitchen and truck-garden wastes. Many farmers, for the first time, this year will have their own meat supply. Home-cured pork of the right kind always has a ready market in many cases it will prove the best way to market hogs. The home curing of pork is a good practice and should be more extensively adopted. This publication explains how to slaughter hogs and cure pork. Butchering and cutting up the carcass, lard rendering, brine and dry curing, smoking, and sausage making are all discussed in the following pages." -- p. 2
Date: 1917
Creator: Ashbrook, F. G. (Frank Getz), 1892- & Anthony, G. A.
Partner: UNT Libraries Government Documents Department