$84 INDEX. 



its use recommended, to as great a degree as can be effecled, both 



for teams and all other stock that eat hay, 13. 

 construction of the troughs for giving it to sheep, 13. 

 chaff ho.ise : See Tbrhhtng-milL 



D 



Dairj : various useful directions by Mrs. Chevallicr, for the ma- 

 nagement and interior economy of dairies, 17. 



advantages of parsnips as a food for dairy cows, 94.. 



the conduct of this part of the business must depend upon the 

 farmer's wife, or dairy. maid, and no more than a few inci- 

 dental instructions can be given concerning it, 158. 



plan and construction of the Dairy, 234. 



in May begins the busy time with the dairy - t some further 

 directions for its management, 2.80. 



milking, 280. 



running water in the Dairy in hot weather, 281* 

 practice of the Kpp'ng dairies, 281. 



process of making Butter, 282. 



the method in HoJland, 282, 283. 



batter and miik in Cheshire, 283, 284. 



apparatus of their churns.. 285. 



general mode of making Cheshire Cheeses, 285 to 388. 

 cheese from clover, 288. 

 quality of milk for Cheese, 283. 



in Gloucestershire, 288. 



season for making thin, and for thick, Cheese, 289. 



preparations of the Rennet, used at Frocester, in Gloucester- 

 shire, 289. 



in very bad weather, the difficulty (in certain circumstances) of 

 bringing the Chtac may be beneficially prevented by the 

 application of cold spring water before earning or rendling, 



37 6 - 

 disadvantage of injudicious methods of drying Cheese, 378. 



spreading salt across the middle of the Cheese in the vat is in. 



jurious ; salting in the milk greatly preferable, 378, 379. 

 the senson IMS considerable the quality of Cheese ; in- 



fluence of the prevalence of certain plants, and other cir- 

 cumstances, in the pastures, 379, 380. 



Ditckts; the practice of digging them of greater depth and width 

 for the sake of the additional marie thus procured, i- 

 erroneous, 28. 



Draining: different method? of making covered drains; by 

 plough, or by the spade, 28. 



the former less expensive ; but in the main drains spades must 



be used, 29. 



expend- of covered drains, 29. 

 materials for filling these drains, 30. 

 economical way of making covered drains, 30. 



begin 



