: Milch Cows and Dairy Farming Comprising the Breeds Breeding and Management in Health and Disease of Dairy and Other Stock the Selection of Milch Cows with a Full Explanation of Guenon's Method; The Culture of Forage Plants and the Production of Milk Butte

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PREFACE. vii

The Ayrshires -- The Jersey -- The Short-horns -- The Dutch -- Herefords -- The North Devons

Soiling -- Milking -- The Barn

Timothy grass -- June grass -- Meadow Foxtail -- Orchard grass, or Rough Cocksfoot -- Rough-stalked Meadow grass -- Fowl Meadow grass -- Rye grass -- Italian Rye grass -- Redtop -- English Bent -- Meadow Fescue -- Tall Oat grass -- Sweet-scented Vernal grass -- Hungarian grass, or Millet -- Red Clover -- White Clover -- Indian Corn -- Common Millet -- Rye -- Oats -- Chinese Sugar-Cane -- The Potato -- The Carrot -- Turnip -- Mangold Wurzel -- Parsnip -- Kohl Rabi --Linseed Meal-- Rape-Cake -- Cotton-seed Meal -- Manures

Cheshire Cheese -- Stilton Cheese -- Gloucester Cheese -- Cheddar Cheese -- Dunlop Cheese -- Dutch Cheese -- Parmesan -- American Cheese

Garget -- Puerperal or Milk Fever -- Simple Fever -- Typhoid Fever -- Hoove or Hoven -- Choking -- Foul in the Foot -- Red Water -- Hoose -- Inflammation of the Glands -- Inflammation of the Lungs -- Diarrhoea -- Dysentery -- Mange -- Lice -- Warbles -- Loss of Cud -- Diseases of Calves -- Diarrhoea, Purging, or Scours -- Constipation or Costiveness -- Hoove -- Canker in the Mouth

Milking and Treatment of Milk. -- Determination of the Milking Qualities of the Cows -- Treatment of Milk for Butter -- Methods of Churning -- Churning in the Common Churn -- The Lever Churn -- Churning with an Elastic Rod -- Churning with the Treadle Lever -- Churning by Horse-power -- Duration of the Churning -- Working and Treatment of Butter -- The Form of Fresh Butter -- The Packing of Butter in Firkins and Barrels -- Coloring of Butter -- Use of the Butter-milk -- The Manufacture of the different kinds of Dutch Cheese -- Cheese-making in South Holland -- Manufacture of Sweet Milk Cheese in South Holland -- The Use of the Whey of Sweet Milk Cheese -- May Cheese -- Jews' Cheese -- Council's Cheese -- New Milk's Cheese -- Cheese-making in North Holland -- The Utensils used in Cheese-making in North Holland -- Variety of North Dutch Cheeses, and the Trade in them -- Making of Edam Cheese -- The Red Color of Edam Cheese -- Use of the Whey of the North Dutch Sweet Milk Cheese

Gain or Loss of Condition ascertained by weighing Cattle Periodically -- Richness of Milk and Cream -- Comparison of different methods of Feeding Dairy Cows -- Quality of Butter

PREFACE

This work is designed to embody the most recent information on the subject of dairy farming. My aim has been to make a practically useful book. With this view, I have treated of the several breeds of stock, the diseases to which they are subject, the established principles of breeding, the feeding and management of milch cows, the raising of calves intended for the dairy, and the culture of grasses and plants to be used as fodder.

For the chapter on the diseases of stock, I am largely indebted to Dr. C. M. Wood, Professor of the Theory and Practice of Veterinary Medicine, and to Dr. Geo. H. Dadd, Professor of Anatomy and Physiology, both of the Boston Veterinary Institute. If this chapter contributes anything to promote a more humane and judicious treatment of cattle when suffering from disease, I shall feel amply repaid for the labor bestowed upon the whole work.

The chapter on the Dutch dairy, which I have translated from the German, will be found to be of great practical value, as suggesting much that is applicable to our American dairies. This chapter has never before, to my knowledge, appeared in English.

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