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Word: milkings (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

...After a milk-run space trip to the planet Xyra (during which the rocket's passengers loll around in armchairs and hold hands to break the monotony), starry-eyed couples disembark to find a city of pink wigwams. This is where a really interesting and imaginative movie could have started--but the characters in this one just kiss and fade...

Author: By W. B., | Title: When Worlds Collide | 12/4/1951 | See Source »

...milk itself was no great problem. Pfizer's pigmen compounded it scientifically of skimmed cow's milk, fat (such as corn oil), assorted minerals and vitamins, and of course, terramycin. But when they tried to feed "Terralac" to newborn pigs In a sort of incubator, they ran into problems of pig psychology...

Author: /time Magazine | Title: Science: Pigs Without Moms | 12/3/1951 | See Source »

...asleep, it can be rolled around or bounced on the floor without waking up. It will even sleep through meal periods and die of malnutrition. About the only thing that will wake a piglet is the deep, rumbling grunt that the mother sow gives when she "lets down" her milk. When they hear it, the more alert pigs wake up and scuttle squealing to the teat line. As they suckle, they squeal with joy, and their racket wakes the other pigs...

Author: /time Magazine | Title: Science: Pigs Without Moms | 12/3/1951 | See Source »

...biggest cheese maker in Star Valley is a Swiss immigrant named Ernest Brog, who went to Wyoming in 1923. Brog taught valley farmers how to improve their herds and boost milk production, often bought equipment for them out of his own pocket, joined the Mormon Church to which most of them belong...

Author: /time Magazine | Title: SMALL BUSINESS: Little Switzerland Grows Up | 12/3/1951 | See Source »

...Brog's 30-man factory in Thayne, Wyo., the work is exacting, and much of it is done by hand. As each vat of milk coagulates, trained men stir the curds with harplike tools and with a special rhythmic motion that is said to contribute to the cheese's flavor. At precisely the right moment, the cheese is pressed into 200-lb. wheels about ten inches thick and 30 inches in diameter. The wheels are placed on racks for six months of curing and aging, are rotated, washed and salted at proper intervals during this period. Not till...

Author: /time Magazine | Title: SMALL BUSINESS: Little Switzerland Grows Up | 12/3/1951 | See Source »

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