Name: Sheep, Swine, and Poultry (en Inglés)
SKU: 66047654
Price: 49.83 USD
Availability: InStock
Author: Jennings, Robert

portada Sheep, Swine, and Poultry (en Inglés)

Formato

Libro Físico

Editorial

Anson Street Press

Autor

Jennings, Robert

Idioma

Inglés

N° páginas

378

Encuadernación

Tapa Dura

Dimensiones

23.4x15.6x2.2 cm

ISBN13

9781023350938

Sheep, Swine, and Poultry (en Inglés)

Jennings, Robert (Autor) · Anson Street Press · Tapa Dura

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Reseña del libro "Sheep, Swine, and Poultry (en Inglés)"

"Sheep, Swine, and Poultry" by Robert Jennings offers a comprehensive historical look at animal husbandry. This detailed volume explores the history and diverse varieties of sheep, swine, and poultry, offering insights into breeding practices, feeding strategies, and overall management techniques. A valuable resource for those interested in the traditions of livestock care, the book delves into the specific diseases that affect these animals, providing a historical perspective on appropriate remedies and treatments. Explore the world of animal breeding as it was practiced in times past, with detailed explanations of best practices for maintaining healthy and productive flocks and herds. This meticulously prepared print edition provides a glimpse into the science and art of animal husbandry, making it a fascinating read for anyone interested in the history of agriculture and animal science.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 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.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.