X CONTENTS. 



Milk and dairy produce generally. 



Composition of milk, p. 163 



Galactometer, 165 



Of butter, 166 



Proper temperature for churning, 167 



Reasons for its frequent bad quality 16S 



Purification of salt, 169 



Casein or curd of milk, 169 



Varieties and composition of cheese, 170 



Reasons why soils in dairy district s become exhausted of 



phosphates, 173 



Feeding of milch cows, 173 



JRecapiliUation 



Of leading points, 175 



Nature of chemical an* fysis. 



Requisites for a good analysis, 187 



Care and skill necessary, 189 



Simple chemical examination of a soil, nethods for, 192 



Examination of marls, 195 



Examination of guanos, 196 



Applications of geology to ag nculture. 



Unstratified and stratified rocks, 199 



Granites, 200 



Trap or basaltic rocks, 202 



Different strata form different soils, 202 



Of drift, and its influence on soils, 204 



Alluvial deposits, 206 



Value of geological knowledge, 206 



