TABLE OF CONTENTS ix 



Page 

 percentages of dressed meats, veal calves, meat prepara- 

 tions and by-products, curing hides, tallow, lard, pickling 

 materials, curing bacon, hams, tongues, sausage, smoking 

 meats, beef extract, tankage, albumen — Farm methods 

 of killing and curing meats, tanning hides. 



Refrigeration of meat and other animal products, pages 

 258-269. Sources of cold, refrigerator cars, refrigerating 

 machines, cooling meats, eggs in cold storage, poultry in 

 cold storage, refrigeration in the dairy, construction of 

 cold storage houses. 



Meat inspection, pages 270-274. Diseases and parasites 

 transmitted in meats, meat poisoning, federal meat inspec- 

 tion, state and municipal inspection. 



Milk inspection, pages 274-278. Adulteration of milk, 

 preservatives in milk, bacteria in milk, common sources of 

 contamination, abnormal conditions in milk, transmis- 

 sion of diseases in milk, importance of sanitation. 



PART VI 



Horses and Mules Pages 279-348 



Horses, pages 283-340. Breeds, trotters, pacers, saddle, 

 hackney, coach, hunter, ponies, draft types. Market 

 classes; roadsters, coach, cab, bus, draft, loggers, chunks, 

 express, artillery, saddle, cavalry, carriage, horse breed- 

 ing sires, associations of breeders, feeding horses; grains, 

 by-products, hay and other roughage, milk, molasses, and 

 . animal feeds, fattening horses, rations, water, feeding colts, 

 feeding brood mares, stallions, injurious feeding stuffs, 

 stalls, ventilation, grooming, blanketing. 



Mules and asses, pages 340-348. Industry, zebroids, 

 breeds of jacks, burro, breeding mules, hinnies, market 

 classes, feeding mules. 



PART VII 



The Beef Cattle Industry Pages 349-421 



Economic importance of beef cattle, breeds, market 

 classes, raising calves, baby beef, grains for steers, rough- 

 age, roots, molasses, feeding methods, fattening period, 

 heavy vs. light steers, home grown vs. purchased feed, 

 shelter, salt, water, beef vs. dairy types, market grades, 

 breeding beef heifers, branding steers, period of pregnancy, 

 oxen for draft purposes. 



PART VIII 



Dairy Cattle and Dairy Farming Pages 423-493 



Statistics, breeds, feeding, grains for cows, large vs. 

 small grain rations, narrow vs. wide rations, roots and 

 fruits for cows, forage crops, soiling crops, pasture, sugar, 

 condimentals, miscellaneous feeds, practical rations, feeding- 

 methods, factors affecting quality of milk, bedding, fly pro- 

 tection, milking methods, milking machines, barns, dehorn- 

 ing, milk contamination, fermentation of milk, pasteuriza- 

 tion, formalin as preservative, creaming, separators, care 

 of cream, starters, churning, butter making, cheese making, 

 ereamei-ies and cheese factories, co-operative associations, 

 building creameries and cheese factories 



