CONTENTS. 



PREFACE 3- 4 



HISTORICAL In Asia; Among the Jews; In Southern Eu- 

 rope; In America; Figures from the Census; Growth in 

 Thirty Years; Product per Cow and per Capita; Home 

 Consumption vs. Exports; Forms of Milk Consumption; 

 1 he Private Dairy vs. the Factory 5 1'J 



CONDITIONS Pastures; Water: Winter Food: The Sta- 

 ble; Shelter; The Dairy House; Cleanliness; The Herd. 13 17 



DAIRY STOCK-Points of a Milker; Dutch-Friesian ; The 

 Jersey; The Guernsey; The Ayrshire; The Shorthorn; 

 The Devon; The American Holderness; Inbreeding; 

 Swiss ; Polled ; Hereford ; Common Stock 18 34 



BREEDING DAIRY STOCK- Selection; Coupling; Care.. 35 39 



FEEDING STOCK Carbonaceous and Nitrogenous Foods; 

 What is Carbon? What is Nitrogen? Compounding Ra- 

 tions; Per day and per 1,000 Ibs. Live Weight; Sample 

 Rations; Fattening Rations; Working Rations; Diges- 

 tibility of Foods; Elements of Foods; Ensilage; Re- 

 marks 40 52 



HANDLING MI LK-Keep Quiet; Regularity; Keep Down 

 the Foul Odors; Keep Out the Dirt; Let Out the Cows; 

 A Lick of Meal; Care of Milk; Composition of Milk; 

 Deterioration of Milk in the Udder; Do Fats Expand 

 Before Congealing? Effects of Falling Temperature; 

 Cooling and Airing: Protection from the Hot Sun; Treat- 

 ment of Night's and Morning's Milk; Receiving; Test- 

 ing; Bad Milk ; Weighing; Keeping Milk 5306 



BUTTER MAKING Deep Setting and Water Cooling; 

 Effect of Too Low Cooling; Buttermilk Flavor; Shallow 

 Setting and Air Cooling; Oxydizing Cream; Skimming 

 Milk; When to Skim; Churning; Temperatures; What 

 Makes the Butter Come ; When to Stop Churning ; Work- 

 ing; Salting; Salt as a Preservative; Packing Butter; 

 Preparing the Package; Closing the Package; Storing; 

 Style of Package 67 80 



