INDEX. 



1013 



Cotswolds, Standard of Excellence for Ewes, . 287 



Cottage Pudding, 992 



Cotted Wool and its Causes, . . . .332 

 Cranberries, ....... 839 



Creamers, 211, 212, 213 



Creamer Cans 211,213 



Cress, or Peppergrass, 877 



&quot; Water, 877 



Crested Turkey 614 



White Ducks, 635 



Creve Coeurs, ....... 501 



Merits and Defects of, . . 502 

 Crooked Breasts in Poultry, . . . .623 



Cross Breeds and Grades, .... 297 



Crossing Breeds, ...... 427 



Cucumbers, . . . . . . 859, 877 



Cultivating Orchards, 746 



Curculio, 847 



Curing or Ripening Cheese, .... 255 



&quot; Bacon, 397 



&quot; Hams 397 



Cutting up Beef, 123 



Curd, 253 



up Pork, 396 



Cyprian Bee, 892 



Dairy, The, 



&quot; Breeds, .... 

 &quot; Classes of Dairy Cows, 

 &quot; Characteristics of Ayrshires, 

 &quot; &quot; Devons, . 



&quot; Dutch, . 



&quot; Quality of Milk of, 62 

 &quot; &quot; Guernseys, . . 48 

 &quot; Herefords, . . 23 

 &quot; Highland Cattle, . 34 

 &quot; &quot; Holsteins, . . 65 

 &quot; &quot; Jerseys, ... 36 

 &quot; Kerry, ... 76 

 &quot; Swiss, ... 68 

 Addition of Cream or Butter to Curd, 253 

 A Device for Self-Sucking Cows, . 200 

 Adulteration of Butter, . . .229 

 Analyses of Cheese of Different Varie 

 ties, 243 



Analyses of Milk 179 



A Good Escutcheon, .... 185 



A Poor Escutcheon, .... 185 



A sufficient supply of Pure Water 



Essential for Milch Cows, . . .195 



Blanchard Churn, .... 222 



Butter as an Article of Food, . . 207 



Box and Cooler, . . .236 



&quot; Coloring, 227 



&quot; from Sweet Cream, . . . 219 



&quot; Sour &quot;... 219 



&quot; Grain of, 227 



PAGE. 



Dairy, Butter. Granules, .... 222 

 .&quot; &quot; How much Cream for a Pound 



of, 231 



&quot; &quot; Making, English, . . . 230 



&quot; &quot; &quot; French, . . . 230 



Philadelphia, . . 231 



&quot; Buttermilk Cheese, .... 248 



&quot; Butter Packing, 227 



&quot; Rancidity in, .... 229 

 &quot; Salting of, .... 225 



&quot; Tray, 226 



&quot; Trier, 235 



Washing of, . . . . 224 



&quot; White Specks, . . . .228 



&quot; Working, . . . .225 



&quot; &quot; Workers, .... 225, 226 



&quot; Yields, 231 



&quot; Cans for Setting Milk, . 211, 212, 213 



&quot; Interior of, . . . . .211 



&quot; Centrifugal System of Raising Cream, 214 



&quot; Cheese, Analyses of different Varieties, 243 



&quot; &quot; Boxing 258 



&quot; Cheddar, . . . .245 

 &quot; Cheshire, . . . .245 



&quot; &quot; Packing; 258 



&quot; &quot; Pressing,. .... 255 



&quot; Sage, 257 



&quot; Coloring of 253 



&quot; &quot; Curing or Ripening, . . 255 



&quot; &quot; Filling up Cracks in, . . 258 



&quot; Fly, 257 



&quot; &quot; Making 241 



&quot; on a Small Scale, . 256 



&quot; use of Thermometer in, 249 



&quot; Quantity and Quality of, . 251 



&quot; Trier, 256 



&quot; Varieties of, . . . .242 



&quot; Churning 220 



&quot; Cleanliness Essential in making . . 202 

 &quot; Cooley Creamer, . . . 211,212,213 



&quot; Cooling Can 218 



&quot; Cooling Vat for Setting Milk, . 233, 234 

 &quot; Cream, Measurement of, . . 237 



&quot; Creameries, ...... 233 



&quot; Creamery System, Inauguration of, . 236 



&quot; Cream, Shallow Setting of, . . 209 



&quot; Deep Settling of, . . . 210 



&quot; Curd Knives, ..... 252 



&quot; Salting 253 



&quot; Sink, 252 



&quot; Cutting Curd, 253 



&quot; Dampness in Milk Cellars, . . . 205 

 &quot; Davis Swing Churn, . . . .221 

 &quot; Difference in Quality of Milk of One 



Milking 179 



&quot; Dog and Sheep Power, . . . 221 

 &quot; Driving Cows to Pasture, . . . 200 



