CONTENTS. vH 



of raising Plants from Seed — Age of maturity — Species generally used for Cyder — 

 Cropping — Pommage — Cyder Press — Pulp — Qualities of the Juice — Manufacture of 

 Cyder — Stumming — Fining — Time of arrival at perfection — Cocagee and Stire — Quali- 

 ties necessary in tlie Pear when intended for Perry — Extraordinary Produce — Tree at 

 Home Lacey — Table Varieties ; the celebrated St. Germain; the Bon Chretien ; and 

 the Pera de Mantega — Fabrication of Perry — Imitation of Champagne Wine — Mixed 

 Fruits; Cherries; Damsons; Filberts ...... p. 353 



Chapter XXXII.— ON THE FEEDING OF NEAT CATTLE- 

 GRAZING— STRAW, 



Choice of Stock — Different Breeds — Spayed Heifers and Free-I\Iartins — Practice of 

 Grazing on rough Pasture and on rich Land — Age and increase of Weight — Stocking of 

 the Ground — Objects of the Straw Yard — Warmth and Protection — On giving Hay 

 and Turnips along with Straw to Store Cattle, and in breeding Farms . p, 368 



Chapter XXXIII.— ON THE FEEDING OF NEAT CATTLE {conti- 

 ???/erf)— SUMMER SOILING. 



Advantages of Soiling — Objections to it — Conduct of Food ; Yards ; Tethering ; 

 and Hm-dling — Experiments on the comparison between soiling and grazing . p. 372 



Chapter XXXIV.— ON THE FEEDING OF NEAT CATTLE {conti- 

 nued)— ^INH^'R STALL FEEDING. 



On Houses — Sheds and close Stalls — Sort of Beasts to he fatted — Shape of the Ox — 

 Skill in handling — Position of the flesh on the Carcass — Disposition to fat — Hard feed^ 

 ers — Age and breed — Produce of beef — Management in stalling — Proportion of food — 

 Trials of different breeds upon oil-cake, turnips, and hay — Comparative experiments on 

 steamed and raw food — Most profitable size of the animal for feeding , p. 380 



Chapter XXXV.-ON FAT CATTLE. 



Butcher's Profit — Fifth Quarter — Oflal, Hide, and Tallow — Description and judg- 

 ment on the points of an Ox — Live and Dead W^eight — Measurement — Kenton's and 

 M'Dermot's Tables, and Cary's Gauge for ascertaining the Weight — Stewart and 

 Aiuslie's Tables — Douglas's mode of calculation — Accuracy of the Eye and Touch — 

 Mode of Sale, and Estimates of Value in Smitbfield Market . . . p. 391 



Chapter XXXVI.— ON MILCH COWS. 



Dairy Farms — Their advantages, and essential points in their establishment — Breed 

 of Cows: Yorkshire; Long-horns; Suffolk polled; Devons ; Kyloes ; Alderney, and 

 Kerry — Mixed Races — Form and qualifications of a perfect Cow — Temper — Stock — 

 Management — Construction of the Cow-house — Effect of food — On pasture, and when 

 taken up — When suffered to run dry — Time and act of milking — Choice of Servants — 

 Cramp's Cow — Quantity and quality of the milk of different breeds — Average product 

 of milk, butter, and cheese ........ p. 39G 



Chapter XXXVIL— ON THE DAIRY— MAKING OF BUTTER AND 



CHEESE. 



Construction of the Dairy-house — Plans — Materials of the roof and floors — Utensils — 

 Cheese-presses — Churns — Superintendence of the Dairy — Management of the Milk — 

 Analysis of its component parts — Mode of ascertaining them — Making of butter from 

 cream alone, and from the whole milk — Corstorphine and clouted Cream ; how made — 

 Mode pursued in making Epping Butter — Operation of Churning — Temperature of the 

 Milk-house — Washing of the Butter — Operation of Salting — Pyety, or piusowed, But- 

 ter — Packing — Choice of Casks — Irish Butter trade — Manufacture of whole-milk Cheese 

 — Rennet — Temperature of the Milk — Formation of the Curd ; its pressure, and mode 



