Contents 
Detail Characteristics of a Dairy Cow 
Head — Neck — Forequarters — Body _— Hind quarters _— 
Udder — Milk veins — Milk oe 
Judging Beef Cattle 
Score-card for Beef Cattle. 
General considerations of Beef Cattle 
Form of beef cattle — Quality of beef cattle _Coniition of 
the feeder — Uniformity among feeders. 
Detail Characteristics of Beef Cattle : : 
Head — Neck — Forequarters — Body — Hindquenten —_— 
Fat steer — Market classes of beef cattle — Cuts of beef. 
Questions 
CHAPTER VIII 
Frepinc Dairy Cattle. F é 
Food requirements for i 
Effect of Food on the Composition of Milk 
Effect of food on total solids — Effect of food on the me 
centage of fat — Food and flavor of milk — Order of supplying 
food — Effect of food on quantity of milk— Watering the 
milking cow. 
Feeding the Milking Cow . 
Summer feeding of dairy cattle Selling — Winter feeding 
: of dairy cattle — Concentrated feeds— Dry forage — Succu- 
lent feeds — coe — Roots and tubers. 
The Calf 
Feeding the calf — Danger of overfeeding calf — Calf on 
whole milk — Calf on skim-milk— Removing horns from 
young calves — Sample rations for the dairy cow. 
Questions : ‘ “ : P . . . : , . 
CHAPTER IX 
Care anp MANAGEMENT OF Dairy CaTTLE 
Sapitary Milk 3 
The cow— The stables —_— “Milk-house —_ Milk “ntensils —_— 
* Milking — Milking machines — Milk-reeords — Method of 
keeping records — Value of milk-records. 
Testing Milk for Butter-fat 
Sampling the milk — Using the ale ” Whirling ‘the patties 
—Reading the percentage of fat—-Testing associations — 
General plan of organization — Records of performance and 
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