viii CONTENTS. 



of salting' and dryiii::;— Quality of Salt— Cheese-lofts— Racks, and machine for drying 

 — UlfTerent modes of makin>?, and value of Cheshire, Gloucester, Cheddar and Wdt- 

 shire, Stilton, and Diinlop Cheese — Skim-milk Cheese — Cream Cheese — New Cheese — 

 Foreign Cheese: Goiida, Kidam, and Friezland, Parmesan, and manner of making it — 

 Account of the Saxony Cheese made of Potatoes p. 404 



ChapterXXXVIII.— ON CALVES— THEIR REARING AS STOCK, 

 AND FOR VEAL. 



Cows : their period of going with Calf, and time of parturition — Abortion — Dropping 

 of the Calf — Rearing of Calves, when meant to be brought up for Stock — Process of 

 Weaning — Subsequent treatment — When fattened for Veal — Business of Suckling — 

 — Operation by hand — Age at which the Calf should be killed — Experiment on tlie 

 weights — Expenses and profit on different weights — Modes of feeding around London ; 

 in tlie district of Strathaven ; and at Abbey-holm in Cumberland — Dairy Estimates on 

 the production of Veal; and on the manufacture of Butter and Cheese . p. 438 



Chapter XXXIX.— ON SHEEP. 



Synopsis of the breeds — Age — Technical names — Procreation — Number of Ewes 

 to be put to a Ram — Blossoming — Teasers — Description of a Tup — Period of Gesta- 

 tion — Yeanin"- — Management at that time — Lambs : their Castration and Docking — 

 Grass-Lamb, when in season — House-Lamb — London mode of rearing and preparing 

 them for Market — Lamb-house — Lambs bred for stock — Time of Weaning— Manage- 

 ment when separated from the Ewes — Feeding of Sheep — On dry ground — On wet 

 land — With turnips — Pasturing on the Wolds and Downs — Folding — Formation of tlie 

 Fold — Value of the Manure — Standing Folds — Sheep-cotes — Cost of building — Stells 

 — Advantages and disadvantages of moveable and standing Folds — Shearing — Wash- 

 dykes — Operation of Washing — Clipping the Wool — Salving — Receipt for the Mate- 

 rials, and mode of laying it on — Shepherds — The Shepherd's Dog — Wool; combing 

 and carding — Pile, staple, and felting property — Quantities of the different kinds of 

 Wool in the fleece, and their assortment — Saxon and Spanish Wools — Trade of Ram- 

 letting — Tup-Masters — Rules for crossing the breeds of Sheep — Carcase — Quality of 

 the flesh of difFeieut breeds — Age and food, as influencing the flavour of the meat — 

 Weight of the several joints — Fatting — Experiments on the use of Sugar — Soiling — 

 Grazing — Breeding in-and-in — Crossing — Improvement of the form — Constitution — 

 Disposition to fatten — Diseases: Flies; Sturdy; Sheep-lice; Scab; Sheep-pox; Foot- 

 rot; Red-water ; Biaxy; Blood; Flux; Pming; Rot; Hunger-rot; Blindness; Hoving ; 

 Slipping of the Lamb; Sore Teats — Signs of Health .... p. 453 



Chapter XL.— ON GOATS AND DEER. 



Formation of the Goat — Flesh of the Kid — Goat's W'hey — Deer . . p. 504 



Chapter XLL— ON SWINE. 



Breeds: the Chinese; Radgewick; Hampshire; Berkshire; Essex; Half-blacks; 

 Suffolk and Norfolk ; Shropshire; Woburn ; Dishley — Procreation — Progeny — Choice 

 of a Boar — Farrowing — Rearing — Sucklers — Porkers — Store-pigs — Mode of ringing — 

 Produce — Number of Pigs maintained on arable and dairy Farms — Management when 

 for family use — Fatting — Time required — Quantity and quality of food — Increase of 

 flesh — Experiments on Rice and steamed food — Bacon and Ham: cutting up; saltiiii'- ; 

 and drying — Smoke-houses— Modes of curing: in Westmoreland ; in Hampshire; and 

 in Wiltshire — Brawn — The Piggery — Plans, and management in ditleient Styes — 

 Diseases: Surfeit; Eruptions of the Skin; Murrain; Measles . . p. 50G 



Chapter XLII.— ON POULTRY AND RABBITS. 



Fowls — Ducklings — Necessit)' of warmth — Turkeys — Ducks and Geese — Rablnts, 

 in a domestic and wild state — Warrens — Stock per acre — Food and produce — 

 Species, and assortment of the Skins — Capital, expenses, and profit, on establishing a 

 Warren p. 531 



