680 IKDEX. 



. Page. 



Cape Aster - 377 



CaiTiations — 374 



CaiTots, raising of 100 



Casbniero and "Thibetan goat, notice of 221 



Catbird 283,299 



Cateipillars 275 



Cat family, Fclida 2G7 



Cattle, short horn 190 



Ayrshire 193 



Deficiency of in New England and Middle States 257 



Distribution of in 1640, 1850, and 18G0 255,250 



Neat, in United States 248 



Neat, table of 251 



Cavaky horses in America, by Francis Morris 159 



American horses in England 1C4 



"Ealrownic," importation, by Q. A. Shaw IGl 



Breeding thorough-br(^d.j, to be encouraged by government 173 



Cavalry necessary in time of war 159 



Darley Arabian 1G3 



Dr. Harvey's explanation of circulation 169 



English sj'Stem of racing 105 



Errors in breeding 171 



" Goodwood cup" race 164 



"Handicap " race 105 



Horsemanship of the south 101 



Horses of Texas 169, 170 



"Hunters," best of cavalry horses 102 



Imagination, efiects of, in reproduction 163 



In-and-in breeding 106 



Nicking explained 167 



Pedigree of Slasher 174 



Pedigree of Eclipse 174 



Production of Kacers in England 171 



Superiority of constitution in thorough-breds 170 



Thorough-bred trotting horses 164 



Treatment of colts ■ 172 



Cedar bird, cherry bird 299 



Cellars in dwelling-houses 319 



Cheuery, AV. H., reports of success in raising goats 226 



Cheese, exports of and prices of at New York 613 



Cheese, manufacture of — 



Article on, by S. L. Goodale 3S1 



Analysis of milk, by European chemists 387 



Analysis of whey 415 



Apparatus used in cheese-making 398 



Borden's method of preserving milk 389 



Breeds for the dairy 409 



Cheddar cheese, description of 334 



Cheese vats of Ralph & Co., and O'Neil 399 



Cheese presses 399 



Devonshire method of making butter 389 



Description and cost of liictory 405 



Goshen or English dairy cheese 407 



Herkimer county. New York, cheese-making in 384-402 



How proper temperature is to be obtained 395 



Importance of the dairy as a branch of industry 381 



Important points of cheese-making 391 



Importance of even temperature iu ripening 397 



Manufacture of cheese by associated dairies 403 



Management of cows 4J2 



Markets ibr cheese 383 



Process of manufacture at cheese factories 406 



Practical operation of making cheese described 399 



Relative value of ditferent breeds of cows 411 



Remarks on comparative returns of the dairy 382 



Remarks of Robert McAdam on making cheese 393 



Remarks of X. A. WiUard on making cheese 393 



Requisites in selection of a location lor cheese factory 404 



Sexual heat, etiect on milk 390 



