XX 



com pared; fodder crops suited both for k/iarif and rabi seasons; annual and 

 petennial graminaceous and leguminous fodder crops ; cattle-power far more 

 efficient than hand-power, and using of hand-implements only, a backward step ; 

 What proportion of holding must be set apart for fodder crops. 



pp. 616 to 619. 



Chapter Oil. Fodder crops. Fodder plants in common use ; fodder 

 crops that are occasionally grown; new fodder crops ; sunflower ; field-beans 

 mangold} Reana luxurians; Ischsemum rugosum ; Panicum jumentorum ; 

 Panicum muticum ; Paspalum dilatatum ; methods of cultivation of guinea-grass 

 and lucerne; high nutritive value of lucerne; Khari sugar-cane; cow-pea, Cyam- 

 opsis psoralioides, and ground-nut ; albizza procera ; Prosopis spicigera ; 

 mulberry. PP- 6i9to 626. 



Chapter Clll. Silos. Different forms; best materials for ensilage ; me- 

 thod of filling and weighting ; conditions of success ; value of silage as fodder 

 for milch cattle} utility of making silage ; relative merits of hay and silage; 

 the Allahabad Grass Farm. ..pp. 626 to 631. 



Chapter CIV. Albuminoid Ratio. Explanation; what is "true albu- 

 minoid ratio " ? Fodder crops of different nutritive value at different stages of 

 growth ; nutritive value affected by manuring also ; non-albuminoid nitrogen; 

 digestibility of different constituents of food for different animals; circumstances 

 that do and those that do not affect digestibility ; substances the addition of 

 which helps digestibility of carbohydrates &c. ; proportions digested of dif- 

 ferent classes of food-substances; how to find out albuminoid ratio of pure 

 and mixed foods; total nutriment 1 analysis and albuminoid ratio and total 

 nutriment of principal fodders. pp. 631 to 639. 



Chapter CV. Manurial value of food-stuffs. Relation of food to growth 

 and excrements ; subsistence diet ; feeding value andi manurial value may be 



different ; unexhausted manure ; manurial value of purchased food. 



pp. 640 to 642. 



Chapter CVL Milk, Tabular view of chemical composition of different 

 kinds of milk and other dairy products; composition of milk how affected; 

 volatile fatty acids in butter ; casein; albumin; souring of milk; determina- 

 tion 6"f fat in milk ; Gerber's method recommended ; fraudulent adulteration 

 best detected by estimation of lactic acid. ..pp. 642 to 649. 



Chapter CVH* Cream and Butter. Difference between cream$ shar 

 and butter ; centrifugal separators ; European method of making butter; butter- 

 churn; butter-worker. , pp. 649 to 653. 



Chapter CVIII. Cheese-making, Cream-cheese; ordinary cheese ; 

 rennet; preparation of cheese by coagulating milk with sheorct juice ; dairy 

 experiments conducted by Mr. Howman. ...< --PP- 653 to 661. 



Chapter CIX. Bacon and Ham curing. pp. 662 to 665. 



Chapter CX. Curing of sheep and other skins pp. 665 to to 666. 



