12 



5. Modes of feeding ; vegetables ; grain ; or meal ; how given 

 or prepared ; quantity. 



XVIII. Dairy Produce. 



1. Butter ; modes of making and preserving. 



2. Cheese ; modes of making and preserving. 



3. Comparative profits of making butter and cheese. 



4. Use of skim milk, butter-milk, and whey. 



5. Advantages, if any, of giving it to the Cow. 

 G. Value of dairy refuse for Swine. 



7. What proportion between number of Cows kept, and num- 

 ber of Swine kept. 



8. Steaming; heating; freezing milk, with comparative ad- 

 vantages of each method for raising cream. 



9. Effects of different kinds of salt upon butter. Use of su- 

 gar and salt petre for butter. Coloring matter for cheese. 



10. Protection from vermin. 



11. Grasses for Dairy purposes. 



12. Churns ; presses ; spring houses ; pans. 



XIX. Swine. 



1. Breeds. Maturity, and age for fattening. Average weight 

 when fattened. 



U. Mode of raising ; in stye or at large ; pasturage or soiling 

 on clover. 



3. Fattening ; value of vegetables ; value of meal ; prepara- 

 tion of food ; raw ; steamed ; boiled ; fermented. Gain per day, 

 per month. Season best for fattening. Time of killing. 



4. Assortment of parts ; packing of pork ; curing of hams ; 

 making of sausages, &lc. &c. 



5. Trial of different kinds of food. Corn ; rye ; barley ; oats ; 

 broom corn ; pease ; apples ; potatoes, &c. &-c. 



XX. Sheep. 



1. Breeds; crosses. 



2. Yield in wool. Time of shearing. Mode of washing and 

 cleansing. Mode of doing up the fleece. 



3. Yield in mutton. Age for fattening ; mode of fattening. 

 Comparative value of different kinds of feed. Vegetables ; 

 corn : oats ; oil-cake, «Stc. d^-c. 



