Name: How to Choose a Good Milk Cow, or, a Description of all the Marks by Which the Milking Qualities of Cows may be Ascertained (en Inglés)
SKU: 62987770
Price: 50010.00 CLP
Availability: InStock
Author: Jean Henri 1804-1885 Magne; John Haxton
ISBN: 9781020517488

portada How to Choose a Good Milk Cow, or, a Description of all the Marks by Which the Milking Qualities of Cows may be Ascertained (en Inglés)

How to Choose a Good Milk Cow, or, a Description of all the Marks by Which the Milking Qualities of Cows may be Ascertained (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Jean Henri 1804-1885 Magne; John Haxton

Idioma

Inglés

N° páginas

220

Encuadernación

Tapa Dura

ISBN13

9781020517488

How to Choose a Good Milk Cow, or, a Description of all the Marks by Which the Milking Qualities of Cows may be Ascertained (en Inglés)

Jean Henri 1804-1885 Magne; John Haxton (Autor) · Legare Street Press · Tapa Dura

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Reseña del libro "How to Choose a Good Milk Cow, or, a Description of all the Marks by Which the Milking Qualities of Cows may be Ascertained (en Inglés)"

This book is a helpful guide for anyone in the market for a milk cow. The authors provide detailed descriptions of the different marks that can indicate the milking qualities of cows so that readers can make an informed decision when choosing a cow. With clear illustrations and practical advice, this book is a must-have for anyone interested in dairy production.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.