X TABLE OF CONTEXTS. 



PAGE 



Results of Breed Tests Conducted at World's Columbian Ex- 

 position, 1893 210 



Average Yields of Milk and Fat by Premium Cows at Recent 



State Fairs 211 



Highest Record for Yield of Fat Made by Any Cow in a Public 



Test in America 211 



Official Milk and Butter Records of Holstein, Jersey, Guernsey, 



and Ayrshire Cows 212 



Results of English Milking Trials 212 



English Standards for Annual Yield of Milk of the Various 



Breeds 213 



Average Yields and Composition of Milk of Different Breeds.. 213 

 Average Percentage Composition of Milk from Diflferent Breeds. 214 



Method of Judging the Value of Dairy Cows 214 



Buying and Selling Cows by Tests of their Milk 215 



Fifty Dairy Rules 216 



II. MILK. 



Percentage Composition of Various Kinds of Milk 220 



Average Analyses of American Samples of Dairy Products 220 



Average Composition of Cows' Milk, with Variations 221 



Composition of Morning and Evening Milk, and of Morning, 



Noon, and Evening Milk 221 



Composition of Different Parts of th^ Same Milking 221 



Calculation of Components of Cows' INIilk 222 



Relation of Fat to Casein and Other Solids 222 



Fertilizing Ingredients in Dairy Products 223 



Composition of Colostrum 223 



Composition of Ash of Cows' Milk and Colostrum 223 



A Chapter on Milk Testing 224 



Table for Converting N. Y. Bd. of Health Lactometer Degrees 



to Ouevenne Lactometer Degrees 227 



Temperature Correction Table for Specific Gravity of ]\Iilk 228 



Calculation of Total Solids of Milk 230 



Table for Calculating Solids not Fat from Specific Gravity and 



Fat 2^2 



Calculation of Specific Gravity of Milk Solids 233 



jMilk Standards in Different States, Cities, and Countries 234 



Adulteration of Milk 2:^0 



Ranges of the Variations in the Composition of Herd Milk 237 



Tables for Converting Quarts of Milk into Pounds, and vice versa 238 



III. CREAM. 



Percentage Composition of Cream and Other Dairy Products 239 



Yield of Cream from Milk of Different Richness 240 



Talculation of Per Cent Fat in Cream 241 



Iland and Power Cream-Separators on the American Market, 1900 242 



