Dairy Cattle and Milk Production 



By CLARENCE H. ECKLES 



Illustrated, cloth, 12mo, $1.60 net; postpaid, $1.73. 



The author has brought together from widely scattered sources all 

 the information necessary to acquaint the student or farmer with the 

 principles he must understand and practise in order to be successful 

 with dairy cattle. He takes up all of the dairy breeds, their characteris- 

 tics and adaptations. The selection of the individual cow, calf-raising, 

 management of the cow, breeding, stable construction, as well as a con- 

 sideration of the ailments of cattle, likewise come in for detailed treatment. 



The book will render great assistance to the practical farmer interested 

 in dairy cattle, who will find the material presented here in such a way 

 that it will assist him to care properly for his animals and to produce 

 milk economically. For fifteen years Professor Eckles has had charge 

 of a herd of from thirty to fifty cows, including all the leading dairy 

 breeds. For the past ten years he has been teaching in the University of 

 Missouri where he is Professor of Dairy Husbandry. His combined 

 experiences have well fitted him for the task of writing the book on 

 dairy cattle and milk production. 



Milk: Its Nature and Composition 



By C. M. AIKMAN 



Cloth, 180 pages, illustrated, 12mo, SI. 25 net; by mail, $1.84. 



A handbook on the chemistry and bacteriology of milk, butter and 



cheese. It treats of the causes and conditions influencing the quality 



and quantity of milk, of rennet and its action, and of the importance of 



bacteria for butter and in cheese making. 



The Farm and the Dairy 



By J. P. SHELDON 



Fourth revised edition, cloth, 158 pages, illustrated, 

 12mo, $1.00 net; by mail, $1.08. 



A valuable text-book on practical dairying, detailing the most modern 

 developments in dairy farming. 



Dairy Chemistry 



By HARRY SNYDER 



Cloth, 190 pages, illustrated, 12mo, $1.00 net; by mail, $1.12. 

 This book incorporates the results of the more important recent 

 investigations in dairying, milk tests, etc. A chapter treats of the influ- 

 ence of different foods upon the quality of milk and dairy products, and 

 on the rational feeding of dairy stock, while in an Appendix are given 

 tables of the composition of fodder and feeding stuffs, and tables for 

 the correction of lactometer readings. - 



THE MACMILLAN COMPANY 



PUBLISHERS 64-66 Fifth Avenue NEW YORK 



