FARM DAIRYING 



CONTENTS -Continued 



XIV'. Siloi and SiUge 



XV. The Farm Water Supply 



XV'l. Watering the Cows 



XVII. The Cow's Digestion 



XVIII. Composition of Milk 



XIX. The Udder and the Secretion of Milk 



XX. Milking the Cows 



XXI. Milking Machines 



XXII. Straining the Milk 



XXIII. Milk for the Cheese Factory 



XXIV. Creaming Milk 

 XXV. Separators 



XXVI. Bacteria in Relation to the Dairy 



XXVII. Pasteurization of Cream 



XXVIII. Cream for Cream Gathered Creameries 



XXIX. Culture or Starter for Ripening Cream 



XXX. Dairy Room and Churn 



XXXI. Care of the Churn and Wooden Utensils 



XXXII. Care and Ripening of Cream for Churning 



XXXIII. Butter-making 



XXXIV. Difficulties in Churning 

 XXXV. Defects in Butter 



XXXVI. Packing Butter 



XXXVII. Butter for Exhibition 



XXXVIII. The Retail Milk Trade — The Producers' and Consumers' 

 Responsibilities 



XXXIX. The Retail Cream Trade — How to Standardize Milk and 

 Cream 



XL. Milk Preservatives 



XLI. Milk Definitions 



XLII. Food Value of Skim-milk and Butter-milk 



XLIII. Profitable Use of the By-products of the Dairy 



XLIV. The Value of Manure and Use of Absorbents 



XLV. Farm Cheese-making 



XLVI. Soft Cheese-making 



XLVII. Damty and Popular Milk and Cream Dishes 



XLVIII. Babcock Milk Test 



XLIX. Acidimeter-Test for Acid in Milk 



L. The Ice House 



LI. Flies 



LII. Diseases Common to Cows — Symptoms and Treatment 



Fully Illustrated. Cloth, 12mo. $1.25 net; by mail, $1.35 



