Xviii CONTEtJTS. 



Sect. XXV. Dairy Management, 248. 



I. Calves. 

 Rearing. 



Houfe Calves. 

 Grafs Calves, 249. 

 Note on their Provincial Name, 



II. Butter, 249. 



Method of clouting Cream, 250, 

 Conjeiftures on its Origin, 251. 

 Its Advantages. 

 Its Difadvantages, 252. 

 Reafons aiBgned for its Contimiancc^ 



III. Skim Cheefe, 254. 



Sect. XXVI. Swine, 255. 



I. Breed. 



II. Rearing, 



Food. 



Age kept to, 256* 



A new Breed introduced. 



III. Fatting, 257. 



Place of Fatting ! 

 Materials of Fatting, 258, 

 On boiling Hog Food, 



Sect.XXVII. Sheep, 259. 



I. Breed. 



Conjeflures oA the ancient Breed of the 



Weftern Mountains. 

 The Houfe Lamb Breed, 261. 



South 



