A Giraffe and A Half by Shel Silverstein

By Shel Silverstein

From Shel Silverstein, the New York Times bestselling writer of Where the Sidewalk Ends and The Giving Tree, comes a riotous rhyming photograph publication a few boy and his giraffe!

Featuring rhythmic verse and iconic illustrations, A Giraffe and a Half will depart each reader, old and young, guffawing until eventually the very finish. liked for over fifty years, this vintage captures Silverstein’s signature humor and style.

If you had a giraffe and he stretched one other part, you'll have a giraffe and a half. yet what occurs in case you glue a rose to the top of his nostril? Or should you used a chair to brush his hair? subscribe to this giraffe on a rollicking and ridiculous trip that might allure readers from starting to finish.

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The milk is tested for butterfat content, flavor, odor, and the presence of bacteria. It is then moved to a clarifier, where it is 38 cleaned and blended with milk from other farms. Now the milk has been standardized. The next process, pasteurization, was invented by Louis Pasteur in 1862. The French scientist devised this method of heating milk to kill viruses, bacteria, and mold. 8 degrees Celsius) for sixteen seconds and then cooled. Pasteurization makes milk safer to drink. During the final step, homogenization, milk is forced through tiny openings in a machine to break Did You Know .

Lished relationships. Cows Because cows eat a great amount of food, often bellow if one of the they produce a great amount of waste. A herd is missing, and the mature beef cow produces about 65 pounds separated cow bellows in answer to maintain contact (30 kg) of manure per day. A dairy cow prowith the herd. Herds are duces even more—about 1,500 pounds (680 like big cow families. kg) per day. Farmers do not waste the 33 This farmer stands near his flowing manure trough, which he uses to take his cow’s manure and transform it into electricity, using a methane digester.

Cows have been serving humans for thousands of years in many amazing ways. Even though we might not always think about it, most people drink, eat, and use products that come from cows every day. Cows are one of the world’s most useful animals. 41 Glossary abomasum—The fourth compartment of a cow’s stomach, where the digestive process gets completed. bacteria—Microscopic organisms, some of which produce disease. bolus—A soft mass of chewed food. branded—Put an identification mark on an animal by burning or freezing its flesh.

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