Teachers' Leaflet. 



589 



The physiological habits of the beef and milch cattle have been changed as 

 much as their structure. The food given to the beef cow goes to make flesh; while 

 that given to the milch cow goes to make milk, however abundant her food. Of 

 course, there are all grades between the beef and the milch types, for many farmers 

 use their herds for both. However, if a farmer is producing milk it pays him well 

 to get the best possible machine to make it, and that is always a cow of the right 

 type. 



LESSON CLVIIL 



A GEOGRArHY LESSON. 



Purpose. — To make the pupils familiar with the agricultural condi- 

 tions in the countries where these best breeds of cattle have been 

 developed. 



All the best breeds of 

 cattle have been evolved 

 in the British Isles and 

 in Europe north of Italy 

 and east of Russia. All 

 our domesticated cattle 

 were developed from 

 wild cattL" of Europe 

 and Asia. The cattle 

 which roam in our rap- 

 idly narrowing grazing 

 lands of the far West 

 are European cattle. 

 America had no wild 

 cattle except the buffalo. 

 In Geography Supple- 

 mentary readers, read 

 about Scotland, Eng- 

 land, The Channel Islands, The Netherlands, France and Switzerland, 

 and the different kinds of cattle developed in these countries. See A 

 Holland Dairy in " Northern Europe," Ginn & Co. 



References. — " The Country Reader." "Agriculture for Beginners." 

 " First Principles of Agriculture." 



Pluito. iiy Verne Morion. 



A Specimen of America's icild cattle. 



LESSON CLIX. 



HOW TO PRODUCE MILK. 



Purpose. — To teach about the proper care to be given cows for 

 production of milk. 



There are three main ingredients of milk — fat. curd and ash. The 

 fat is for the purpose of supplying the animal with fat and we make it 



