PAGE. 



Infection, sources of - 



Keep a stack of silage - 780 



Kerry and Dexter kerries - 776 



Kinds of dairying - - 773 



Laying out the dairy farm - 764 



Live stock on the farm - 772 



Loss in churning - - 803 



Making cheese - 814 



Making the silage - - 786 



Material in churns 804 



Merit and uniformity of butter - 762 



Method of weighting the stack - 787 



Methods, old and new - 760 



Milk, composition - - 788 



constituents - - 788 



cooler - 791 



and cream - 788 



records - 774 



specific gravity - - 792 



tainted by ensilage - 784 



Milking, cleanliness, ete. - 794 



Necessity of artificial feed - 700 



New methods of dairying - 762 

 Notable qualities of Channel 



Island cattle - 775 

 Old and new methods - 760 

 Operation of milking- 7^4 

 Packing butter - 811 

 Percentage of cream for churn- 

 ing - 696 

 Pit for silage, advantages of - 786 



Plant for chee-e making - 814 



Preing the chee-e - 816,818 



Printing butter - 81 I 



- of butter w- '-king - 807 



Quality of milk and food - 771) 



Rate to churn - 805 



Records of milk yields - 774 



Rennet and it^ us< - 814 



; eream, test for - 817 



g the dairy building - 768 



Salt f..r use on the farm - 782 



Salting butter - 808 



the curd 81^ 



PAGE, 



Scalding the milk - - 796 



Seasons and feeding - - 780 



Separator in the dairy - 714 



Silage always a standby - 787 



crops suitable for - 784 



making 



ancl milk taint - - 784 



ration - 785 



in stacks - 7*'. 



weight of - 787 



Silo, its benefits - 767 



Simple test for ripeness of cream 8 1 7 



Sources of infection - - 780 



Specific gravity of milk - 702 



Speed of churn - 805 



Stacks for silage - 780 



Stage of ripeness for cream - 705 



Supply of water - 771 



Tainted butter, probable cause - 701 



Temperature of crea ~6i 



of curing room - 8K> 



required to scald 



milk - 700 



Testing curd >, 818 



milk 



Thermometer, use of, essential 

 Treatment of butter in churn 



of new ch< - 8 16 

 of new milk - 701 

 Types of butter worker 

 Underground dairy - - 70^ 

 rniformity and merit of i utter 

 I'se of sila'ge - 783 

 Use the thermometer - - 797 

 Various breeds and their charac- 

 teristics - 777 

 Washing the butter - 806 

 Water supply essential - 771 

 When to stop churning - . s "0 

 Weight of silage - 7>7 

 Weighting the >tack - - 7.^7 

 Woi king butter 7(1; , 

 Ventilation in the dairy - 7"8 

 Yield of Holsiein-Fresian cattle 770 



