Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 46

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Book Description

Author: George Husmann
Publisher:
ISBN: 9781492817871
Category :
Languages : en
Pages : 168

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Book Description
First published in 1866, this was among the very first books in America on the subject of wine production. The author, George Husmann, was a German immigrant, civil war veteran, Missouri resident, and one of Americas leading experts on wine. He founded the first national magazine devoted to wine, and believed that good wine could be produced in America. He achieved international renown in the late 1870's when he helped saved vineyards in France devastated by root louse, by shipping his resistant American stock to France. Although many works on the subject of growing wine have been written in recent years, this remains a classic. It was written as a practical how-to guide for anyone interested in growing grapes and creating their own vineyard. Much of the advice is still pertinent and especially relevant to bio dynamic and organic vineyards today. INTRODUCTION GRAPE CULTURE. PROPAGATION OF THE VINE. I.--From Seed II.--By Single Eyes 30 The Propagating House 31 Mode of Operating III.--By Cuttings in Open Air IV.--By Layering V.--By Grafting THE VINEYARD. Location and Soil Preparing the Soil WHAT SHALL WE PLANT? Choice of Varieties, The Concord, Norton's Virginia, Herbemont, Delaware, Hartford Prolific Clinton PLANTING. Planting, Treatment of the Vine, the First Summer, Treatment of the Vine the Second Summer, Treatment of the Vine the Third Summer, Treatment of the Vine the Fourth Summer, Training the Vines on Arbors and Walls, Other Methods of Training the Vine, Diseases of the Vine, Insects Injurious to the Grape, Birds, Frosts, Girdling the Vine to Hasten Maturity, Manuring the Vine, Thinning of the Fruit, Renewing Old Vines, Pruning Saws, Preserving the Fruit, Gathering the Fruit to Make Wine VARIETIES OF GRAPES. CLASS I.--VARIETIES MOST GENERALLY USED. Concord (Description), Norton's Virginia, Herbemont, Hartford Prolific, Clinton, Delaware, CLASS II.--HEALTHY VARIETIES PROMISING WELL. Cynthiana, Arkansas, Taylor, Martha, Maxatawney, Rogers' Hybrid, No. 1, Creveling, North Carolina Seedling, Cunningham, Rulander, Louisiana, Alvey, Cassady, Blood's Black, Union Village, Perkins, Clara, Ive's Seedling CLASS III.--HEALTHY VARIETIES--BUT INFERIOR IN QUALITY. Minor Seedling, Mary Ann, Northern Muscadine, Logan, Brown, Hyde's Eliza, Marion Port, Poeschel's Mammoth, Cape Dracut Amber, Elsinburgh, Garber's Albino, Franklin, Lenoir, North America CLASS IV.--VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE. Catawba, Diana, Isabella, Garrigues, Tokalon, Anna, Allen's Hybrid, Cuyahoga, Devereux, Kingsessing, Rogers' Hybrid, No. 15 CLASS V.--VARIETIES UNWORTHY OF CULTIVATION. Oporto, Massachusetts White WINE MAKING. Gathering the Grapes, The Wine Cellar, Apparatus for Wine Making.--The Grape Mill and Press, Fermenting Vats, The Wine Casks, Making the Wine, After Treatment of the Wine, Diseases of the Wine and their Remedies, Treatment of flat and Turbid Wine, Use of the Husks and Lees, Dr. Gall's and Petoil's Method of Wine Making, The Must Scale or Saccharometer, The Acidimeter and Its Use, The Change of the Must, by Fermentation, into Wine, Normal Must, The Must of American Grapes, Wine Making Made Easy STATISTICS. Cost of Establishing A Vineyard, ,Cost of an acre of Concord

Author: Kathleen Neils Conzen
Publisher: Minnesota Historical Society Press
ISBN: 0873517342
Category : Biography & Autobiography
Languages : en
Pages : 149

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Book Description
A concise history of Germans in Minnesota including immigration patterns, the Catholic and Lutheran churches, cultural organizations, businesses, and politics, especially in the World War I years.

Author: Ruth MacDonald
Publisher: Academic Press
ISBN: 0128044853
Category : Technology & Engineering
Languages : en
Pages : 373

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Book Description
Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96

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Book Description
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Author: Larry D. Purnell
Publisher: F A Davis Company
ISBN: 9780803610576
Category : Medical
Languages : en
Pages : 376

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Book Description
"Proceedings" or "Select minutes of meetings" are included in each volume (except v. 3, 12).

Author: Stephen J. Busalacchi
Publisher: Apollo's Voice, LLC
ISBN: 0979422205
Category : Biography & Autobiography
Languages : en
Pages : 608

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Book Description
An unprecedented look at the medical profession through the eyes of extraordinary physicians.

Author:
Publisher: National Geographic Books
ISBN: 1578051541
Category : Biography & Autobiography
Languages : en
Pages : 0

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Book Description
Grow clean, delicious produce at home, saving money and natural resources at the same time. Since Rosalind Creasy popularized the concept of landscaping with edibles a quarter-century ago, interest in eating healthy, fresh, locally grown foods has swept across the nation. And food plants have been freed from the backyard, gracing the finest landscapes--even the White House grounds! Creasy's expertise on edibles and how to incorporate them in beautifully designed outdoor environments was first showcased in the original edition of Edible Landscaping, hailed by gardeners everywhere as a groundbreaking classic. Now this highly anticipated new edition presents the latest design and how-to information in a glorious full-color format, featuring more than 300 inspiring photographs. Drawing on the author's decades of research and experience, the book presents everything you need to know to create an inviting home landscape that will yield mouthwatering vegetables, fruits, nuts, and berries. The comprehensive "Encyclopedia of Edibles"--a book in itself--provides horticultural information, culinary uses, sources, and recommended varieties; and appendices cover the basics of planting and maintenance, and of controlling pests and diseases using organic and environmentally friendly practices.

Author: Robert B. Archibald
Publisher: Oxford University Press
ISBN: 0190214104
Category : Business & Economics
Languages : en
Pages : 302

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Book Description
College tuition has risen more rapidly than the overall inflation rate for much of the past century. To explain rising college cost, the authors place the higher education industry firmly within the larger economic history of the United States.

Author: Darrell Jodock
Publisher: Augsburg Fortress Publishing
ISBN: 9780800662752
Category : Religion
Languages : en
Pages : 0

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Book Description
* Explores the eight most important topics in Jewish-Christian relations * Features the key leaders in Jewish-Christian relations and theology * Includes a study of the Arab-Israel-Palestinian conflict