CONTENTS 



CHAP^E PART I.-THE WHY OF DAIRYING. 



I. Human Food Production 3 



II. Soil Fertility 8 



III. Regulation op Labor 16 



PART II.— THE DAIRY BREEDS. 



IV. Early Use of Cattle 23 



V. Origin of Breeds 27 



VI. Elements of Dairy Type 31 



VII. The Breeds of Cattle 43 



VIII. Holstein-Frjesian 46 



IX. Guernseys 62 



X. The Jersey 74 



XI. Aybshires 90 



XII. The Red Polls 100 



XIII. Brown Swiss 108 



XIV. Shorthorn 117 



XV. Dutch Belted 123 



XVI. French -Canadian 127 



XVli. Milch Goats 131 



XVIII. Starting a Dairy Herd 138 



PART III.— CARE AND MANAGEMENT OF DAIRY COWS. 



XIX. Dairy Herd Management 153 



XX. How Can I Get the Most From the Cows I Have ? 177 



XXI. Some Features of the Dairy Barn 179 



XXII. Common Ailments of Cattle 189 



PART IV.— WINTER FEEDING. 



XXIII. Winter Feeding of Dairy Cows 225 



XXIV. Calf Raising 248 



PART v.— CLEAN MILK PRODUCTION. 



XXV. Clean Milk Production and Handling 267 



XXVI. Methods and Standards for the Production and Dis- 

 tribution of Certified Milk 278 



vii 



