CONTENTS. 



BOOK THE FIRST. 



ON THE VARIETIES, BREEDING, REARING, FATTENING, AND GENERAL 

 MANAGEMENT OF CATTLE. 



CHAPTER PAGK 



I. Introductory View of the Different Breeds of Cattle in the British 



Isles 1 



II. Comparative View of the Different Breeds of Cattle . . . . 81 



III. Greneral Observations on Buying Cattle and Stocking a Farm . . 85 



IV. Of the* Bull 105 



V. Of the Cow 108 



VI. On the Treatment and Bearing of Calves 124 



VEI. On the Feeding of Calves for Veal ,. . .144 



VIII. Of Steers and Draught Oxen . 146 



IX. Of Grazing Cattle 154 



X. Summer Soiling of Cattle 160 



XI. Of Winter Box and Stall-feeding Cattle 169 



XII. Of Artificial Food for Cattle Preparation of Food . . . . 198 



XIII. Of the Sale of Cattle . 224 



BOOK THE SECOND. 

 ON THE ECONOMY AND -MANAGEMENT OF THE DAIRY. 



I. Of Milch Kine 239 



H. Of the Pasture and other Food best suited to Milch Cows . . . 247 



III. Of the Situation and Buildings proper for a Dairy Dairy Utensils . 258 



IV. The Secretion of Milk . ' 271 



V. Of the Management of Milk and Cream and the Making and 



Preservation of Butter 295 



VI. Of the Making and Preservation of Cheese 318 



VH. On the Produce of a Dairy 345 



VIII. The Factory System of Dairying Home and Foreign . . . 350 



