Word: udders
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...blood sugar) or scours. And many farmers forget that "a sow must be fed for milk production to insure strong, thrifty pigs." Her diet must include protein, minerals, vitamins. To provide the farrow with enough copper and iron, a preparation may be placed on the sow's udder, or clean, parasite-free sod or soil placed...
Body type? "Two horns, tail, four feet, an udder and four teats...
...straight line to a fixed point on the inside of the 13th rib determined by measuring off ten inches in a straight line from the center of the protruding edge of the 13th thoracic vertebra, but in making the cut no more than one (i) inch of cod or udder fat shall be left on the flank side of the loin. The 10-inch measurement shall be made from the center of the protruding edge of the 13th thoracic vertebra and not from the hollow of the chine bone where the 13th rib joins the 13th thoracic vertebra." Said Nebraska...
...older generation have learned a patois that passes for English, but they retain sentence structures from Yiddish (Pa Gross, protesting a torrent of talk: "Like a machine is gung the tunks. Like a sobvay is coming the woids-tukk, tukk, tukk!"). They put extra consonants in certain words-"udder" for or, "paintner" for painter, "finndish" for finish. They say "chonging" for charging, "serrisfied" for satisfied, "tenner" for tenant...
...When milk streams frothily from udder to bucket, it contains much dissolved oxygen. In raw milk, bacteria then consume most of the oxygen. But pasteurization removes most of the bacteria, so the oxygen content of pasteurized milk remains high. Oxidation of the fat content may then cause papery, oily, metallic or tallowy flavors; worse, it may diminish the natural proportion of vitamin C. Obvious answer, proposed by scientists at Cornell University: take the air out of the milk. They announced development of vacuum equipment which de-aerates 1,500 quarts...