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Author: L. B. Burk Publisher: Forgotten Books ISBN: 9780265786048 Category : Languages : en Pages : 42
Book Description
Excerpt from Market Classes and Grades of Lambs and Sheep A subclass is a subdivision of a class and consists of a group of ani mals which differ from animals in other Similar groups in relative suitability for certain general uses. The subclasses are Slaughter, Feeder, Shearer, and Breeder. In the case of the first one (slaugh ter), the chief basis of the subclass is degree of finish or fatness. The other subclasses, however, are based on suitability for special uses which involve various considerations. Sheep are separated on the basis of age into Yearlings and Mature sheep; and lambs are separated on the same basis into Hothouse, Spring, and more mature Lambs (pl. They also may, and generally are, sorted into light medium and heavy-weight groups, With more or less definite ranges for each group. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: L. B. Burk Publisher: Forgotten Books ISBN: 9780265786048 Category : Languages : en Pages : 42
Book Description
Excerpt from Market Classes and Grades of Lambs and Sheep A subclass is a subdivision of a class and consists of a group of ani mals which differ from animals in other Similar groups in relative suitability for certain general uses. The subclasses are Slaughter, Feeder, Shearer, and Breeder. In the case of the first one (slaugh ter), the chief basis of the subclass is degree of finish or fatness. The other subclasses, however, are based on suitability for special uses which involve various considerations. Sheep are separated on the basis of age into Yearlings and Mature sheep; and lambs are separated on the same basis into Hothouse, Spring, and more mature Lambs (pl. They also may, and generally are, sorted into light medium and heavy-weight groups, With more or less definite ranges for each group. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Clare Davis Publisher: Forgotten Books ISBN: 9780266839316 Category : Languages : en Pages : 56
Book Description
Excerpt from Market Classes and Grades of Dressed Lamb and Mutton But there are periods in live animals when lambs are approaching the yearling sheep stage and when yearling sheep are approaching the mature sheep stage, when the blending of the several features is so gradual that exact determination of the group to which their carcasses belong is exceedingly difficult. At this period, the foreleg joints of many carcasses do not show what is known as a lamb joint, neither do they show the usual yearling mutton joint. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: W C 1877- Coffey Publisher: Palala Press ISBN: 9781342169075 Category : Languages : en Pages : 74
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Louis Dixon Hall Publisher: Forgotten Books ISBN: 9781333847340 Category : Pets Languages : en Pages : 152
Book Description
Excerpt from Market Classes and Grades of Meat The grades within these classes are prime, choice, good, medium, common and canners. The grades are based on differences in form, thickness, finish, quality, soundness and weight. Page 156. The terms Native, Western and Texas beef each include various classes and grades of carcasses, and refer to general differences in form, finish and quality Page 185. The terms Yearlings, Distillers, Butcher and Kosher also include various classes and grades of beef, and merely indicate characteristic features of carcass beef use by certain branches of the trade. Page 186. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: L. B. Burk
Author: L. B. Burk
Author: William Clare Davis
Author: Lloyd Byron Burk
Author: Lloyd Byron Burk
Author: L. B. Burk
Author: Walter Castella Coffey
Author: W C 1877- Coffey
Author: Clarence Edward Gibbons
Author: William Clare Davis
Author: Louis Dixon Hall