Description
Originally published in 1917, this book was written to provide 'a brief guide in the recognition of the common legitimate constituents of cattle-foods'. The text is divided into two main sections: the first discusses the common ingredients and methods of examination of cattle feed; the second presents a histological analysis of individual components within the feed. Illustrative figures are included. This book will be of value to anyone with an interest in agriculture, histology and the history of science.
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