Yearbook of Agriculture |
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Agriculture amount annual percentage rate appliance Arboretum beef bloom bone bowhunters brick cacti cereal cheese cleaning color concrete consumer contain cooked cool cost cover cream cut flowers dry milk electric equipment fireplace fish fixtures floor Food Energy freezer fresh frozen fruit fustat grade heat inches installed insulation juice landscape less light major appliances materials meals meat ment milk milkfat moisture niacin nutrients nutrition Nutrition labeling ounces outdoor panel percent pipe plants plastic plywood poultry pound programs protein purchased require retail riboflavin roof seeds serving shrubs soil space standards standards of identity storage sumer surface temperature thiamin thick tion trees tural U.S. Department U.S. RDA unit USDA usually vapor barrier variety vegetables vinyl vitamin wall Washington window wood
Popular passages
Page 61 - If it is an imitation of another food, unless its label bears, in type of uniform size and prominence, the word "imitation" and, immediately thereafter, the name of the food imitated.
Page 59 - Is the maximum quantity of the optional peach ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.
Page 9 - Jz cup cooked dry beans, dry peas, or lentils; or 2 tablespoons peanut butter. Contribution to diet: Foods in this group are valued for their protein, which is needed for growth and repair of body tissues — muscle, organs, blood, skin, and hair.
Page 105 - To find — The Number of Board Feet in a Piece of Lumber. Multiply the product of its length and width in feet by its thickness in inches. (Disregard thickness when it is one inch or less.) 8.
Page 85 - Noodle products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with...
Page 65 - Information on fat (and/or cholesterol, where appropriate) content is provided for individuals who, on the advice of a physician, are modifying their total dietary intake of fat (and/or cholesterol...
Page 6 - AMOUNTS RECOMMENDED Some milk every day for everyone. Recommended amounts are given below in terms of whole fluid milk: 8-ounce cups Children under 9 2 to 3 Children 9 to 12 3 or more Teenagers 4 or more Adults 2 or more Pregnant women 3 or more Nursing mothers 4 or more Part or all of the milk may be fluid skim milk, buttermilk, evaporated milk, or dry milk. Cheese and ice cream may replace part of the milk. The amount of either it will take to replace a given amount of milk is figured on the basis...
Page 8 - Specifically, this group includes: breads; cooked cereals; ready to eat cereals; cornmeal; crackers; flour; grits; macaroni and spaghetti; noodles; rice; rolled oats; and quick breads and other baked goods if made with whole-grain or enriched flour.
Page 19 - Costs are estimated monthly by the Consumer and Food Economics Institute, Agricultural Research Service, US Department of Agriculture, Hyattsville, Md. 20782. Current cost figures are available from above address on request.
Page 109 - Grade of veneer on panel face Grade of veneer on panel back Species Group Number Designates type of plywood: Exterior or Interior I Product Standard governing manufactureMill Number FIG.