Therapy; Surgery; Animal Diseases; Animal Breeding; Zoonoses; Veterinary Medicine
The Iowa State University Veterinarian (1938-2001) was the official publication of the Iowa State University Student Chapter of the American Veterinary Medical Association. The journal was the first veterinary student publication in the country...
The Iowa State University Veterinarian (1938-2001) was the official publication of the Iowa State University Student Chapter of the American Veterinary Medical Association. The journal was the first veterinary student publication in the country...
E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown making cottage cheese in a cheese vat in this photograph, taken July 16, 1930, The curd has been heated slowly to above 100 degrees F. until it will...
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) making cottage cheese in a cheese vat. He is using a cheese cutting knife to break the curd into coarse flakes prior...
A variety of cottage cheese products made by companies or colleges other than Iowa State College (University) are shown in this photograph taken on July 16, 1930.
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) and a student packaging cottage cheese. Prof. Goss is using a laboratory scale to measure the cheese into round...
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) next to a cheese vat assessing the temperature of the milk as it is being soured and thickened into cottage cheese....
E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown making cottage cheese in a cheese vat in this photograph, taken July 16, 1930, He is shown checking the consistency of the curd using a wooden spatula.
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) using the Nafis Acid Test to measure the acidity of the milk, an important part of the process in making cottage...
As one of the final steps in making cottage cheese, in this photograph, taken July 16, 1930, E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown adding salt to the curd to enhance its flavor.
As one of the final steps in making cottage cheese, in this photograph, taken July 16, 1930, E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown adding cream to the curd to enhance its flavor.
A group of passengers are standing on the station platform in front of the Ames & College Railway (The Dinkey). The Marston Water Tower is in the background.
The Ames & Campus Railway (The Dinkey) is traveling along an area bordered with trees. The front of the photograph indicates that it may have been taken during Excursion Days, October 5-6, 1906.
A large group of passengers are boarding the Ames & College Railway (The Dinkey) at the Station. The cars are full to overflowing with some passengers riding in the open spaces between the cars and at the end of the train.
The Ames & College Railway (The Dinkey) is waiting for passengers beside the Depot. Various groups of individuals are standing in front of the train or a seated on one of the cars. A water fountain is in the foreground.
An Ames & College Railway (The Dinkey) locomotive stands in front of an unnamed building. The side of the locomotive reads, ""Ames & College Railway Rapid Transit."" The numeral ""2"" also appears on the car.
The Ames & College Railway (The Dinkey)is traveling through central campus with the Campanile in the background. The presence of vertical borders on the edges of the photograph suggest that it was taken from an upper story window of a campus...
