414 INDEX. 



Gloucester cheese, mode of making, 260, 261 



analysis of, 209 



Grade and native cattle, 49, 54, 55, 60, 74 



Grasses, culture of the, 169,170,172,176,180 



" varieties of pasture, 169,170,184,185 



* cutting and curing of, 186, 187 



Grass-fed cows, 123, 124, 133, 137 



Great milkers, form of, 28, 72, 104 



Guanon's method of judging cows, 24, 64, 90, 91, 92, 109 



" " explanation of, . . 65, 91 



Hafting and its results, 21 



Harley's experience, 20, 137 



Hay cut and moistened, value of, 117,122,127 



Hereditary qualities, 24, 6S 



Herefords, origin and characteristics of, 38, 40, 43 



Hornless cattle, 78 



Hoove, cause and cure of, 282, 283, 292 



Hoose, treatment of, 286 



Horsfall's system of feeding, 138,365,370,380,383 



Hubback, fame of, 32, 33 



Hungarian cattle, 78 



Ice, use of in the dairy, 236,240,244 



Ice-creams, modes of making, 214,215 



Inflammation of the glands, treatment of, 286 



" " lungs', " " 286 



Indian corn, culture arid curing for fodder 188, 189 



Jersey cattle, origin and characteristics of, 26, 27, 29, 30 



" " Haxton's opinion of, 27 



" cows, milk of, 30, 76, 391 



Lactometer, use of, 149,210,211 



Letter to a dairy-woman, 355 



Lice on cows, how to get rid of, 289 



Linseed-meal, value and use of, 128, 197, 381 



London dairies, 35, 74, 136 



Loss of cud, cure for, 290 



Male, selection of the, 62, 66, 75, 77, 362 



Mange, symptoms and cure of, 288 



Manures, economy and use of, 154, 198, 400, 401 



Medicine chest, importance of, 293, 294 



easily procured, 293, 294 



Milch cows, yield of, 18, 20, 25, 116, 133, 301, 372 



" selection of, ........ 10, 61, 64, 67, 71, 79, 80, 86 



" teeth of, 81, 83, 85, 86 



M k, nature and composition of, 199, 200, 201, 203, 216, 369 



oily parts of, 200, 204, 216, 217, 218, 239, 389 



cheesy parts of, 200,204,216,241,369,389,400 



temperature for raising cream, . . . 200, 201, 205, 212, 228, 233 



" curdling, 244, 245, 246, 253, 267 



* intoxicating liquor from, . . . 201, 202 



' difference in quality, 203, 207, 209, 219, 375, 383 



