XX CONTENTS 



rAGE? 



Composition tables, 410 — Digestion tables, 424 — Fertilizing 

 constituents, 426. 



CHAPTER XXTII 



P^xTKRN'AL Parasites of Animals , 429-441 



Handling the Cattle -tick or Texas-fever Tick 429 



Dijxs for cattle-ticks, their preparation and use, 420 — Method of 

 spraying, 483 — Disinfectant for ticks in infested stables, 434 — 

 Eradication of ticks by rotation of fields, 435. 



Other External Parasites of Farm Animals 434 



Lime-and-sulfur dips, 434 — Nicotine solutions, 434 — Commer- 

 cial dips, 430 — Crude oil emulsion, 43() — Lice powder, 4'.]Ct — ■ 

 Cresol disinfecting soap, 4;}H — The kinds of parasites (cattle, 

 437 ; horse, 430 ; sheep, 440; swine, 441). 



CHAPTER XXIV 



Milk and Milk I^roducts ; Dairy Farms .... 442-472 



Composition of Milk 442 



Composition of cow's milk, 442 — Average composition of milk 

 of various kinds, 443 — Average composition of typical cow's 

 milk, 443 — The milk of different breeds, 444 — Milk solids of 

 different breeds, 444 — Ash in cow's milk and its products, 444 — 

 Mineral constituents in milk. 444 — Variation in average compo- 

 sition of 574 samples of market butter .samples, 445 — Nutrients 

 and energy in one pound of food materials as compared with 

 milk, 445 — Average composition of milk products and other 

 food materials, 44(5. 



Milk, Butter, and Cheese Tests 446 



Babcock test for butter-fat, 440 — Computing total solids, 447 — 

 Test for acid, 447 — Test for boiled milk, 448 — The lactometer 

 test for specific gravity, 448 — Test for boric acid or borax, 440 



— Test for formaldehyde iti milk, 450 — Standardizing milk, 450 



— Butter moisture-test, 451 — Salt in butter, 453 — Salt in cheese, 

 453 — Over-run in buttfM'-making, 454 — Spoon-test for oleomar- 

 parin and renovated butter, 455 — Moisture in cheese, 455 — 

 Babcock test for fat in cheese, 456 — Casein in milk, 466 — Wis- 

 consin curd-test, 457. 



Propagation of Starter for Butter- Making and Cheese-Making . . 458 



