Report of the Connecticut Agricultural Experiment Station, New Haven, Conn. for the Year ...The State, 1905 |
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Vanlige uttrykk og setninger
40 galls adulterated American Agricultural ammonia analyses Anopheles Artificial Benzoic acid average baking powder barrel Benzoic acid blight Bordeaux Bowker Fertilizer Bowker's Brand breeding areas breeding places Bridgeport cents per pound Chemical color conidiophores Connecticut contains Corn cost cotton seed meal crop Cubensis cucumbers Culex Dairy Dealer disease ditches downy mildew eggs examined experiments Feed fiber flour fruit fungus Gluten Grain Grocery Guaran guaranty Hartford Haven injury insects larvae leaf lime and sulphur Main st maize malarial Manufacturer Mapes Meriden milk Mill mixture mosquito mosquito breeding Muriate musk melons nitrogen orchard percentage phosphate phosphoric acid plants Plate pools potash protein R. G. Davis salt marsh samples season slaking soda sodium sulphide Sold in bulk soluble species Spencer Bros spores spraying starch Station Suffield sugar sulphate Superphosphate TABLE teed Tobacco trees tubers twigs unsprayed valuation vines wheat winter York zoospores ΙΟ
Populære avsnitt
Side 113 - L. 4. Bay leaf is the dried leaf of Laurus nobilis L. 5. Capers are the flower buds of Capparis spinosa L.
Side 109 - Sweetened condensed milk is milk from which a considerable portion of water has been evaporated...
Side 110 - Grain is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet, or spelt.
Side 114 - Karst., and contains not less than eight (8) per cent of quercitannic acid ;a not more than six (6) per cent of total ash, not more than fivetenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent of crude fiber.
Side 109 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Side 118 - Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Side 113 - ... Cinnamon is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed.
Side 115 - ... not more than two (2) per cent of ash insoluble in hydrochloric acid, and not more than fifteen (15) per cent of crude fiber. One hundred parts of the nonvolatile ether extract contain not less than three and one-quarter (3.25) parts of nitrogen. Ground black pepper is the product made by grinding the entire berry and contains the several parts of the berry in their normal proportions.
Side 110 - Gluten flour is the clean, sound product made from flour by the removal of starch and contains not less than five and six-tenths (5.6) per cent of nitrogen and not more than ten (10) per cent of moisture.
Side 108 - ... with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.