The story of the Burley-Demeritt Farm in Lee, NH spans over 250 years and is told in six sections with over 260 photos and illustrations. The farm was owned by seven generations of the Burley, Furber and Demeritt families before it was purchased by the University of New Hampshire in 1969 and is now operated by UNH as an organic dairy farm. Part I covers its history, dating back to the early 1700's. Parts II and III feature 86 short stories about Della Demeritt's memories of growing up on the Farm in the early 20th century and her children's remembrances of living there in the 1940's. Part IV covers UNH's continuing involvement with the Farm's operation and ongoing efforts by the surrounding community to restore the deteriorating farmhouse. Part V provides a brief section on the genealogy of the three families connected with the Farm's history. Part VI describes the history of the Burley-Demeritt Farmhouse, including a layout of its rooms with numerous photos of its interior as it existed in 2010.

One a revolutionary leader and the other a vagabond who deserted from the Continental Army, Samuel Adams and Henry Tufts appear opposites, yet they were two sides of the same coin. While one devoted his life to overthrowing British colonial rule and the other to rambling, womanizing and stealing horses, Adams and Tufts represented the self-interested capacity for survival as well as the lofty ideals that made the American Revolution possible. When they crossed paths in 1794, with Adams serving as governor of Massachusetts and Tufts a hapless prisoner facing the gallows, it was the serendipitous climax of three decades of revolutionary activity and crime. Recalling the sometimes complementary roles of virtue and vice in the early republic, the story of these two men reflects themes of the American Revolution, including class differences among colonists, the importance of education in fostering republicanism, and the founders' emphasis on improving criminal justice. It is also a story of redemption--both for these two imperfect individuals and for the revolution that they participated in.

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A rapidly changing and expanding livestock and poultry production sector is causing a range of environmental problems on local, regional and global scales. Animal Manure Recycling: Treatment and Management presents an accessible overview of environmentally friendly technologies for managing animal manure more efficiently and in a sustainable manner. The book describes the physical and chemical characteristics of animal manure and microbial processes, featuring detailed examples and case studies showing how this knowledge can be used in practice. Readers are introduced to the sustainable use of animal manure for crop fertilisation and soil amelioration. Environmentally friendly technologies for reducing emissions of ammonia, odour and the greenhouse gases nitrous oxide and methane are presented, and reduction of plant nutrient losses using separation technologies is introduced. Finally and most importantly, the book describes methods to commercialise and transfer knowledge about innovations to end-users. Topics covered include: Regulation of animal manure management Manure organic matter: characteristics and microbial transformations Greenhouse gas emissions from animal manures and technologies for their reduction Technologies and logistics for handling, transport and distribution of animal manures Bioenergy production Animal manure residue upgrading and nutrient recovery in bio-fertilisers Life cycle assessment of manure management systems Innovation in animal manure management and recycling Animal Manure Recycling: Treatment and Management presents state-of-the-art coverage of the entire animal manure chain, providing practical information for engineers, environmental consultants, academics and advanced students involved in scientific, technical and regulatory issues related to animal manure management.

Descendants of Phillip Babb of Isles of Shoals, Maine, and Benjamin Babb of Middletown, Connecticut. Includes many related families.

We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.