INDEX.

Aiton’s opinion of dairy stock, [13], [14], [19]
Albuminous substances, value of as food, [122]-[128]
American cattle, origin of, [50], [51], [53], [54], [55], [60]
American cheese, [260]
Analysis of milk, [216], [397]
Analysis of butter, [239], [379], [409]
Analysis of cheese, [268], [269]
Analysis of hay and grasses, [390], [379]
Analysis of cotton-seed cake, [127], [128], [197]
Analysis and value of manure, [198], [308], [401]
Animals, large and small, [10], [111]
Annatto for coloring, [250], [251], [328]
Artificial shades in pastures, [135]
Ayrshires, as dairy cows, [11], [17], [19], [22], [25], [75], [77]
Ayrshires, origin and points of, [11], [12], [14], [16], [22], [23], [25]
Ayrshires, yield of, [18], [19], [20], [25]
Barn, plan of a, [150], [151], [153]
Barn, cellar, convenience of, [154]
Barn, temperature of for cows, [154]
Bean-vines, value of, [139], [370], [371]
Beauty of stock, [28], [36], [41], [72], [73], [104]
Berkshire swine, crosses of the, [362], [363]
Boussingault’s equivalents, [125], [126]
Breed, meaning of the term, [49]
Breed, an element in judging dairy cows, [91], [92]
Breeds, some must be kept pure, [361]
Bull, selection of for breeding, [62], [63], [66], [75], [77]
Butter, origin of, [217]
Butter, not made by the early Jews, [217]
Butter, from cream first skimmed the best, [218]
Butter, making of, [220], [221], [228], [229], [230], [232], [309], [320]
Butter, modes of churning, [226], [228], [232], [309], [311], [318]
Butter, salting of, [238], [321], [386]
Butter, composition of, [121], [239], [379]
Butter, producing localities, [392]
Butter, quantity of milk to make a pound of, [382]
Butter, qualities of, [239], [391], [409]
Butter, worker, [226], [231], [235], [236]
Butter, from poor and rich pastures, [391]
Butter, use of the sponge to remove butter-milk, [231], [234]
Butter, fat or oil of, [239], [240]
Butter, in winter, [233], [385], [410]
Butter, in lumps, [238], [323], [327]
Butter, time of churning, [229], [236], [319], [386]
Butter, cleansing the casks for, [324], [325]
Butter, mode of packing, [237], [238], [323], [326]
Butter, coloring of, [328], [359]
Butter, made by burying cream, [239]
Butter-milk, use of, [329], [345], [361]
Butter-milk, proportions of, [379]
Buying dairy stock, [111]
Calves, raising of, [155], [156], [157], [160], [162], [165], [167]
Calves, value of Guénon’s method of judging, [102], [110], [155]
Calves, feeding of by hand, [157], [159], [160], [163]
Calves, diseases of, [290], [291], [292]
Calves, must have the first milk, [157], [159], [290]
Calves, immediately taken from the cow, [158], [159]
Calves, starving and over-feeding, [161], [167], [168]
Calves, feeding hay-tea to, [165]
Calves, food required, [167], [168]
Calving, treatment of the cow at, [13], [130], [131], [275]
Cattle, importance of weighing, [387], [396]
Cattle, fattening of, [388]
Cheddar cheese, mode of making, [261]
Cheddar cheese, analysis of, [269]
Cheese, early history of, [241]
Cheese, composition of, [121], [122], [268], [269]
Cheese, made of cream, [242]
Cheese, made of skim-milk, [243], [266], [331]
Cheese, making of, [243], [245], [247], [252], [360]
Cheese, breaking the curd, [245], [247], [253], [350]
Cheese, new and sweet milks, [246], [339], [345], [348]
Cheese, pressing of, [247], [251], [252], [254], [264], [268], [270], [334], [336], [342]
Cheese, salting, [254], [258], [261], [338], [342]
Cheese, varieties of, [254], [255], [330], [348]
Cheese, coloring of, [250], [353]
Cheese, Cheshire, how made, [256], [257], [258]
Cheese, Stilton, how made, [259]
Cheese, Gloucester, how made, [260], [269]
Cheese, Cheddar, how made, [261], [269]
Cheese, as a digester, [269], [270]
Cheese, Dutch, making of, [330], [331], [339], [345], [346]
Cheese, Gouda, how made, [330], [331], [339], [344]
Cheese, Edamer, how made, [340]
Cheese, moulds, [335], [337], [342], [351]
Cheshire cheese, mode of making, [256], [257], [258]
Choking, cure for, [283], [284]
Churn, forms of the, [226], [227], [228], [310], [312], [315]
Churning, [225], [228], [232], [236], [300], [383], [385]
Churning, temperature for, [383], [385]
Churning, by lever, [311], [313]
Churning, by dog-power, [317]
Churning, by horse-power, [225], [318]
Cleanliness the first requisite, [146], [221], [255], [300], [324], [330], [357]
Climate and its effect on stock, [16], [37]
Clover, value of for milch cows, [183], [184], [187]
Constitution, indications of, [86], [104]
Cool-bath, use of the, [303], [304]
Costiveness in calves, treatment of, [291], [292]
Cotton-seed meal, analysis and use of, [127], [128], [197]
Cows, in the natural or wild state, [9], [68], [136]
Cows, in calf, treatment of, [130], [131]
Cows, classification of, [102], [106], [108], [109]
Cream, treatment of, [236], [378], [385]
Cream, difference in quality, [377], [380]
Cream-pots, [34], [298], [308]
Crosses and their results, [23], [54], [55], [58], [62], [63], [74], [77]
Dairy cows, management of, [113], [116], [117], [119], [123], [140], [367], [392]
Dairy cows, too many for the food, [113], [116]
Dairy cows, regularity of feeding, [117], [119], [120], [133], [137]
Dairy room, [233], [237], [383], [384], [386]
Dairy utensils, treatment of, [296], [297], [299], [322], [347]
Dairy-fed pork, excellence of, [361]
Dairyman’s motto, [117], [120]
Dairy-woman, letter to a, [355]
Denmark cattle, [53]
Diarrhœa, cause and treatment of, [287], [291]
Digestive organs, [22], [86], [109], [130], [277]
Diseases of dairy stock, [271], [279], [286], [290]
Dunlop cheese, [261], [262], [264]
Dunlop cheese, analysis of, [269]
Dutch cattle, [14], [15], [32], [37], [52], [104], [107]
Dysentery, symptoms and treatment of, [288]
Early maturity, importance of, [23], [36], [362], [364]
Elements of food, [116], [120], [122], [125], [138], [397]
Escutcheon, form of the, [24], [65], [66], [69], [91], [93], [95], [97], [99], [101], [103], [105]
Escutcheon, transmission of the, [65], [66], [67], [68], [70]
Escutcheon, of calves 102, [110], [155]
Exceptional and characteristic qualities, [9], [59], [68]
External signs of milkers, [80], [87], [88], [89], [110]
False presentations in calving, [274], [275]
Fat of animals, how formed, [120], [121], [127], [374]
Fat forming elements, [120], [122], [128], [381]
Feeding, course of, [118], [123], [124], [127], [129], [131], [133], [138], [140], [168]
Food and shelter, [10], [56], [113], [116], [117], [119], [136], [168]
Food to produce quantity, [117], [122], [127], [136], [139], [387]
Food adapted to the animal, [381], [396]
Food, economy of, [400]
Food, bulk of, [144], [381]
Food, variety of required, [121], [143], [144]
Food, steaming the, [387], [396]
Foul in the foot, treatment of, [284]
Garget, symptoms and treatment, [271], [272]
Gentleness in the care of stock, [147], [148], [164]
Gloucester cheese, mode of making, [260], [261]
Gloucester cheese, analysis of, [269]
Grade and native cattle, [49], [54], [55], [60], [74]
Grasses, culture of the, [169], [170], [172], [176], [180]
Grasses, varieties of pasture, [169], [170], [184], [185]
Grasses, cutting and curing of, [186], [187]
Grass-fed cows, [128], [124], [133], [137]
Great milkers, form of, [28], [72], [104]
Guénon’s method of judging cows, [24], [64], [90], [91], [92], [109]
Guénon’s method, explanation of, [65], [91]
Hafting and its results, [21]
Harley’s experience, [20], [137]
Hay cut and moistened, value of, [117], [122], [127]
Hereditary qualities, [24], [63]
Herefords, origin and characteristics of, [38], [40], [43]
Hornless cattle, [78]
Hoove, cause and cure of, [282], [283], [292]
Hoose, treatment of, [286]
Horsfall’s system of feeding, [138], [365], [370], [380], [383]
Hubback, fame of, [32], [33]
Hungarian cattle, [78]
Ice, use of in the dairy, [236], [240], [244]
Ice-creams, modes of making, [214], [215]
Inflammation of the glands, treatment of, [286]
Inflammation of the lungs, treatment of, [286]
Indian corn, culture and curing for fodder, [188], [189]
Jersey cattle, origin and characteristics of, [26], [27], [29], [30]
Jersey cattle, Haxton’s opinion of, [27]
Jersey cows, milk of, [30], [76], [301]
Lactometer, use of, [149], [210], [211]
Letter to a dairy-woman, [355]
Lice on cows, how to get rid of, [280]
Linseed-meal, value and use of, [128], [197], [381]
London dairies, [35], [74], [136]
Loss of cud, cure for, [290]
Male, selection of the, [62], [66], [75], [77], [362]
Mange, symptoms and cure of, [288]
Manures, economy and use of, [154], [198], [400], [401]
Medicine chest, importance of, [293], [294]
Medicine, easily procured, [293], [294]
Milch cows, yield of, [18], [20], [25], [116], [133], [301], [372]
Milch cows, selection of, [10], [61], [64], [67], [71], [79], [80], [86]
Milch cows, teeth of, [81], [83], [85], [86]
Milk, nature and composition of, [199], [200], [201], [203], [216], [369]
Milk, oily parts of, [200], [204], [216], [217], [218], [239], [389]
Milk, cheesy parts of, [200], [204], [216], [241], [369], [389], [400]
Milk, temperature for raising cream, [200], [201], [205], [212], [228], [233]
Milk, temperature for curdling, [244], [245], [246], [253], [267]
Milk, intoxicating liquor from, [201], [202]
Milk, difference in quality, [203], [207], [209], [219], [375], [383]
Milk, specific gravity of, [203], [209], [210]
Milk, setting for cream, [205], [207], [222], [223], [225], [228], [232], [234], [308]
Milk, effect of climate on the quantity, [207]
Milk, treatment of, [207], [208], [212], [219], [221], [223], [295], [302], [308]
Milk, adulterating, [208], [209]
Milk, ice-creams from, [214]
Milk, of spayed cows, [215]
Milk, measures for, [216], [296]
Milk, room, [221], [222], [231], [383]
Milk, testing the quality of, [149], [209], [211], [376], [397]
Milk, feeding for, [56], [114], [115], [117], [123], [127], [129], [131], [132]
Milk, greatest yield of on grass, [123], [124], [132], [137]
Milk-fever, symptoms and treatment of, [275], [276], [277], [278]
Milking, manner of affects the yield, [145], [146], [147]
Milking, women best adapted for, [149], [295]
Milking, in the Dutch dairies, [295]
Milking, qualities, artificial, [9], [68], [136], [148]
Milk-mirror, transmission of the, [66], [67], [68], [70]
Milk-mirror, form of the, [24], [65], [66], [67], [69], [90], [91], [93], [95], [97], [99], [101]
Milk-mirror, explanation of the, [65]
Milk-pans, forms of, [223], [224], [296], [306]
Milk-yoke, use of the, [295], [296]
Milk-veins, size of the, [88], [104], [106], [110]
Millet, culture and value of, [189]
Mixed food, conducive to health, [121], [143]
Moist and succulent food, [117], [122], [127], [133], [136], [139], [144], [387]
Native or grade cattle, [14], [49], [50], [54], [56], [60], [61]
Nitrogenous substances, value of, [122], [128], [381]
North Devons, origin and qualities of, [44], [45], [47], [76]
Nutritive value of articles of food, [125], [126]
Oakes cow, yield of, [72], [73]
Oil-cake, value of, [127], [129], [381]
Origin of breeds and races, [9]
Parmesan cheese, mode of making, [266], [360]
Parturition, treatment at, [131], [273], [274]
Pastures, different qualities of, [391]
Patton stock, [35]
Philadelphia-butter, quality of, [230], [234]
Points of a dairy cow, [21], [22], [47], [51], [64], [73], [80], [86], [88], [110]
Pork, best quality of, [362]
Practice in judging stock, [80]
Principles of breeding, [23], [32], [58], [61], [62], [69], [71], [74]
Puerperal fever, treatment of, [275], [276]
Purgatives in use for cattle, [281]
Rape-cake, value of as food, [381], [391]
Red water, treatment of, [285]
Regularity, importance of, [117], [119], [133], [137], [143]
Relative size of male and female, [16], [62], [70], [71], [362]
Rennet, how prepared, [247], [248], [249], [259], [332], [349]
Rennet, use of, [255], [257], [332]
Rings on the horns, [81]
Roots for stock, [118], [119], [122], [127], [167], [138], [396]
Roots, culture of, [191], [192], [193], [196]
Rye, culture and use of, [190]
Scours in calves, treatment of, [291]
Selection of cows, [10], [61], [71], [79], [80], [86], [110], [111]
Shaving the milk-mirror, [95]
Short-horns, origin and characteristics of, [31], [33], [35]
Short-horns, influence on American cattle, [34], [35], [74]
Short-horns, beef of the, [36], [42], [43]
Simple fever, symptoms and treatment, [279], [280]
Size of animals, relative, [10], [70], [111]
Skim-milk cheese, [243], [266], [331], [360]
Slinking the calf, [274]
Soiling, plants for, [132], [135], [142], [143], [144]
Soiling, advantages of, [141], [142], [143]
Sponge and cloth, use of the, [231], [232], [234], [358]
Spring, treatment of cows in, [131], [133], [137]
Square box the best churn, [228]
Stamping of butter, [323], [359]
Stilton cheese, mode of making, [259], [260]
Stock, improvement of, [57], [58], [60], [63], [71], [168]
Stock, selection of, [10], [58], [60], [64], [66], [71], [86]
Stock, age of, [80], [81]
Suffolk swine, crosses with, [362], [363]
Surfeited cows, treatment of, [138], [290]
Swill-milk, how produced, [144], [208], [209], [210]
Swine, the kind of wanted, [362], [363]
Swine, treatment of, [364]
Symptomatic fever, treatment of, [280]
Teeth, indicative of age, [81], [83], [85], [86]
The piggery, [361], [364]
Time a cow should run dry, [130], [131], [273]
Time of calving, [131], [272], [273]
Treatment of dairy stock, [56], [130], [131], [133], [134], [136], [138], [140], [148], [168]
Typhoid fever, treatment of, [281]
Udder, attention to the, [43], [88], [89], [104], [108], [272]
Udder, structure of the, [145], [146], [202]
Vegetable oils, [379], [389], [409]
Virginia, importation of cattle to, [35], [50]
Warbles, injure the hide, [290]
Warmth and ventilation requisite, [136], [149]
Whey, use of the, [344], [354]
Willowbank dairy, [20], [137]
Winter food for cows, [127], [131], [134], [136], [139]
Wood for butter casks and firkins, [324]
Yorkshire cattle, notice of, [30], [32], [35], [74]
Youatt’s opinion, [18], [47], [272], [277]