APPENDIX. 103 



Effects of early coming in. Disposition of the calf Times of milk- 

 ing. 



3. Average yield of a good cow in milk ; in butter ; in cheese. 



4. Trials of milk as to quantity of cream ; of butter; and of cheese, 

 per gallon. 



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. 



6. Value of dairy refuse for swine. 



7. What proportion between number of cows kept, and number of 

 swine kept. 



8. Steaming; heating; freezing milk ; with comparative advantages 

 of each method for raising cream. 



9. Effects of different kinds of salt upon butter. Use of sugar and 

 saltpetre 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. 



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

 clover. 



3. Fattening; value of vegetables ; value of meal ; preparation 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, &-c. &lc. 



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. Com- 



