CONTENTS 
CHAPTER I 
SECRETION oF MILK 
Milk defined—Mammary glands—Udder—Internal structure of 
udder and teats—Ultimate follicle—Secretion of milk— Incen- 
tives to secretion—Amount and duration of flow—Effect of 
succeeding pregnancy—Incomplete removal of milk—Reg- 
ularity and frequency of milking—Control of animal over 
secretion. 
Pages 1-15 
CHAPTER II 
Composition oF MiILK 
Milk constituents—Colostrum—Specific gravity—The fats—The 
volatile fats—The non-volatile fats—The albuminoids—The 
sugar—The ash—Other constituents—Variations in quality 
of milk. 
Pages 16-34 
CHAPTER III 
Tue Propuction oF Mitk—Darry CatTrLE 
Milk a maternal function—The cow the only commercial milk 
producer—F actors in the production of milk—The lactation 
period—The operation of milking—Relation of form to capac- 
ity—Value of records of production—Necessity for keeping 
records—Food as a factor in milk production—The ideal 
ration—Selection of breed—Pure breds and grades—Main- 
tenance of the dairy herd—Selection of the bull—Management 
of the bull—Grading up the herd—Major and minor dairy 
breeds—Jerseys—Guernseys — Holstein-Friesians —Ayrshires— 
Shorthorns— Red Polled—Brown Swiss— Dutch Belted— 
Devons. 
Pages 35-76 
(xi) 
