| [CHAPTER I] |
| INTENSIVE VERSUS BY-PRODUCT DAIRYING | [1] |
| [CHAPTER II] |
| THE DAIRY TYPE | [17] |
| Capacity |
| Tendencies |
| Physical Defects |
| Diseases |
| [CHAPTER III] |
| THE PURE BRED SIRE | [23] |
| [CHAPTER IV] |
| WHAT TO FEED | [26] |
| Chemical Analysis |
| Balanced Rations |
| Pastures |
| Hay |
| Corn Fodder |
| Silage Without Corn |
| Silage |
| Grain Feed |
| Prepared Feeds |
| [CHAPTER V] |
| HOW TO FEED | [44] |
| Balanced Rations |
| Water |
| Calf and Heifer Feeding |
| Chemical Analysis |
| Rations for the Dairy Cow |
| [CHAPTER VI] |
| VARIATIONS IN MILK TESTS | [56] |
| [CHAPTER VII] |
| SUGGESTIONS FOR CONSTRUCTING A BARN | [61] |
| [CHAPTER VIII] |
| MILKING | [63] |
| [CHAPTER IX] |
| MILK PRODUCTS | [66] |
| Butter |
| Cheese |
| Cottage Cheese |
| Cream |
| Skim Milk |
| Whey |
| [CHAPTER X] |
| MARKET MILK | [74] |
| Weight of Milk |
| Legal Requirements |
| Cleanliness |
| Sanitation |
| Cooling Milk |
| [CHAPTER XI] |
| EXPERIMENTS BEING TRIED OUT ON OUR DAIRY FARM | [83] |
| [CHAPTER XII] |
| DIFFERENT POINTS OF VIEW | [92] |