| PREFACE. | [vii] |
| CHAPTER I. INTRODUCTORY.—THE VARIOUS RACES OF PURE-BRED CATTLE IN THE UNITED STATES. | [9] |
| The Ayrshires—The Jersey—The Short-horns—The Dutch—Herefords—The NorthDevons |
| CHAPTER II. AMERICAN GRADE OF NATIVE CATTLE.—THE PRINCIPLES OF BREEDING. | [49] |
| CHAPTER III. THE SELECTION OF MILCH COWS. | [79] |
| CHAPTER IV. FEEDING AND MANAGEMENT OF DAIRY COWS. | [113] |
| Soiling—Milking—The Barn |
| CHAPTER V. THE RAISING OF CALVES. | [155] |
| CHAPTER VI. CULTURE OF GRASSES AND OTHER PLANTS RECOMMENDED FOR FODDER. | [169] |
| Timothy grass—June grass—Meadow Foxtail—Orchard grass, or RoughCocksfoot—Rough-stalked Meadow grass—Fowl Meadow grass—Rye grass—Italian Rye grass—Redtop—EnglishBent—Meadow Fescue—Tall Oat grass—Sweet-scented Vernal grass—Hungarian grass, or Millet—RedClover—White Clover—Indian Corn—Common Millet (Panicum miliaceum)—Rye—Oats—ChineseSugar-Cane—The Potato (Solanum tuberosum)—The Carrot (Daucus carota)—Turnip (Brassica rapa)—MangoldWurzel—Parsnip (Pastinaca sativa)—Kohl Rabi (Brassica oleracea, var. caulorapa)—LinseedMeal—Rape-Cake—Cotton-seed Meal—Manures |
| CHAPTER VII. MILK. | [199] |
| CHAPTER VIII. BUTTER AND THE BUTTER-DAIRY. | [217] |
| CHAPTER IX. THE CHEESE-DAIRY. | [241] |
| Cheshire Cheese—Stilton Cheese—Gloucester Cheese—Cheddar Cheese—DunlopCheese—Dutch Cheese—Parmesan—American Cheese |
| CHAPTER X. THE DISEASES OF DAIRY STOCK. | [271] |
| Garget—Puerperal or Milk Fever—Simple Fever—Typhoid Fever—Hoove orHoven—Choking—Foul in the Foot—Red Water—Hoose—Inflammation of the Glands—Inflammation of theLungs—Diarrhœa—Dysentery—Mange—Lice—Warbles—Loss of Cud—Diseases ofCalves—Diarrhœa, Purging, or Scours—Constipation or Costiveness—Hoove—Canker in the Mouth |
| CHAPTER XI. THE DAIRY HUSBANDRY OF HOLLAND. | [295] |
| Milking and Treatment of Milk.—Determination of the Milking Qualities of the Cows—Treatmentof Milk for Butter—Methods of Churning—Churning in the Common Churn—The Lever Churn—Churning with an ElasticRod—Churning with the Treadle Lever—Churning by Horse-power—Duration of the Churning—Working and Treatment ofButter—The Form of Fresh Butter—The Packing of Butter in Firkins and Barrels—Coloring of Butter—Use of theButter-milk—The Manufacture of the different kinds of Dutch Cheese—Cheese-making in South Holland—Manufacture ofSweet 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 inCheese-making in North Holland—Variety of North Dutch Cheeses, and the Trade in them—Making of Edam Cheese—The RedColor of Edam Cheese—Use of the Whey of the North Dutch Sweet Milk Cheese |
| CHAPTER XII. LETTER TO A DAIRY-WOMAN. | [355] |
| CHAPTER XIII. THE PIGGERY AS A PART OF THE DAIRY ESTABLISHMENT. | [361] |
| APPENDIX. | [365] |
| Gain or Loss of Condition ascertained by weighing Cattle Periodically—Richness of Milk andCream—Comparison of different methods of Feeding Dairy Cows—Quality of Butter |
| INDEX. | [411] |