CONTENTS OF PART IV. 



ric add), and the capric and caproic 



acids p. 557 



Of casein or the curd of miltt and its pro- 

 perties 561 



Or the relations of casein to the sugars 



and fats 562 



Of the rancidity and preservation of butter 563 

 Of the natural and artificial curdling of 



milk 566 



Of the preparation of rennet 567 



Theory of the action of rennet 569 



Of the circumstances by which the quali- 

 ty of cheese isaffected 573 



Circumstances under which cheese of 

 different qualities may be obtained from 

 the same milk 675 



Of the average quantity of cheese yielded 

 by different varieties of milk, and of 

 the produce of a single cow p. 580 



Of the fermented liquor from milk, and of 

 milk vinegar 581 



Of the composition of ihe saline constitu- 

 ents of milk ib. 



Purposes served by milk in the animal 

 economy 582 



On the churning of milk in the French 

 chum ib. 



Quantity of milk zCnd butter yielded by 

 Ayrshire cows 583 



Profit of making butter and cheese com- 

 pared with that of selling the milk 584 



LECTURE XXI. 



OF TUB FEEDING OF ANIMALS, AND THE PURPOSES SERVED BY THE FOOD. 



Of the substances of which the parts of i 

 animals consist 586 I 



Whence does the body obtain these sub- 

 stances? are they contained in the 

 foodi 589 



Of the respiration of animals, and of the 

 purposes sei-ved by the starch, gum, 

 and sugar contained in vegetable food.. 591 



Of the origin and purposes served by the 

 fat of animals 594 



Of the natural waste of the parts of the 

 body in a fuUgrown animal 597 



Of the kind and quantity of food necessa- 

 ry to make up for the natural waste in 

 the body of a full-grown animal 598 



The health of an animal can be sustained 

 only by a mixed food 60C 



Of the kind and quantity of additional 

 food required by the fattening animal.. 60 



Kind and quantity of additional food re- 

 quired by a growing animal GOi 



Kind and quantity of additional food re- 

 quired by a pregnant animal 604 



Kind EUid quantity of additional food re- 

 quired by a milking animal 605 



Influence of size, condition, warmth, ex- 

 ercise, and light on the (luantity of food 

 necessary to make up for the natural 

 waste 607 



Influence of the form or state in which 

 the fond is given on the quantity re- 

 quired by an animal 611 



Influence of soil and culture on the nutri- 

 tive value of agricultural produce 612 



Can we correctly estimate the feeding 

 properties of ditTerent kinds of produce 

 under all circumstances 1 613 



Effect of different modes of feeding on 

 the manure and on the soil 615 



Summary of the views illustrated in this 

 lecture 617 



Concluding section 619 



