U S Soldiers Confident They Can Whip Bodie
A first person letter from an American infantryman describes return to his unit in France. He recalls winter conditions, limited liberties, and the Grand Hotel du France bivouac as a temporary home while noting the shift from welcome to wartime pragmatism and the need for basic comforts like light heat and water.
MENTIONED IN THIS ARTICLE
Hank Wales
Sacramento
Panama
France
United States
Red Cross
Hector
Broadway
Dearborn Street
Canal Street
Mar
Ket Street
Broadway and
Sixth Avenue
Hotel du France
Grand Hotel du France
Maxim’s
Petit Chambre
Holy Moses
National Guard
States
Protege of Mrs Marshall Belongs to Washington Family
Clarence I Morrison once Morrison Marshall, ward of Mrs Thomas R Marshall, grows from tiny infant to a seventeen month old boy in care of the Marshalls. A tale of sheltering through wartime, with baths by neighbor’s fireplace, tainted water, and morale among American troops abroad.
MENTIONED IN THIS ARTICLE
Clarence I. Morrison
Morrison Marshall
Thomas R. Marshall
Michigan
Arizona
Keep Young Horse Growing
USDA guidance on feeding growing foals emphasizes balanced rations, hay choices, and careful grain options. It warns against overfeeding, stresses roughage variety, and notes oats and peas as useful, while cottonseed meal should not be fed to foals. Regular weight checks, salt, water, air, and gentle handling aid early development.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Boar Rearing Requires Balance for Fitness and Offspring Vigor
Reliable boar care demands sound judgment to maintain proper condition. Avoid extreme fatness or starvation as both hinder vigor and constitution passed to offspring. Proper feeding and steady condition ensure healthy progeny.
Salt for Sheep in Winter
Sheep need salt in winter as in summer. Feeding for the lamb crop also feeds wool. A well-fed ewe will yield a heavy fleece.
Feeding Sows For Breeding Efficiency In Livestock Care
The text stresses that sows need beyond standard meal and benefit from feeds like roots, alfalfa or red clover hay. Skim milk is noted as excellent when available, underscoring richer feed options for breeding efficiency.
Butter Making Requires Skilled Craft On Farm Creameries
Cream is tested, pasteurized, cooled, and ripened before churning in large combined churns. Butter granules form when the churn runs an hour, then are washed, salted, and worked until waxy. Laboratories test for butterfat with Babcock method and moisture and salt content to ensure consistent quality.
MENTIONED IN THIS ARTICLE
Babcock
Butter Making Stages From Milk to Finished Product
This story explains the intricate process behind high grade creamery butter from milk to table. It aims to inspire sympathy and careful use of butter through a concise, instructional overview.
Creamery Butter Making Process Described In Detail
The article explains modern butter production in a factory, starting with farm skimmed milk or imported cream. Cream is tested on arrival, heated in large vats to pasteurize at about 145 F for 80 minutes, then cooled, starter culture added for flavor, and the ripened cream is cooled again before churning.
Make the Sows Exercise for Vigorous Litters
The text argues exercise for sows is essential to produce strong litters. It cautions against keeping hogs indoors in cold snowy weather and promotes voluntary movement to obtain feed from stalk fields. It recommends protein feeds such as shorts tankage oil meal and alfalfa hay.
Creamery Plants Require Skilled Operators and Big Investment
The operator of a creamery must be technically trained, often with state college courses. Large creameries use costly machinery and require substantial capital, with small country operations under 10 000 dollars and larger plants often costing over 100 000 dollars.
Also Mentioned on This Page
Comforts Committee
The
Navy League of the United States
U.S
Fritz
Marshall
Special Information Service
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