xii CONTENTS 



PAGES 



Examination of the horns 189 



Choosing a Dairy Cow 189 



General consideration in dairy cows 190 



Form — Quality — Constitution — Temperament. 



Detail characters of a dairy cow 194 



Head — Neck — Fore-quarters — Body — Hind-quarters — 

 Udder — Milk-veins — Milk signs. 



Choosing Beef Cattle 198 



General characteristics of beef cattle 199 



Form of the feeder — Quality of the feeder — Condition of the 

 feeder — Uniformity among feeders.' 



Detail characters of beef cattle 200 



Head — Neck — Fore-quarters — Body — Hind-quarters — Fat 

 steer. 



CHAPTEE IX 



F6BDING Dairy Cattle 203-226 



Food Requirements for Milk 203 



Haecker Feeding-standard — Mature Cow 206 



Haeoker Feeding-standard — Heifers 209 



Feeding-standards mere guides 210 



Effect of Food on Composition of Milk 210 



Effect of food on total solids — Effect of food on the percentage 

 of fat — Food and flavor of milk — Order of supplying food — 

 Effect of food on quantity of milk. 



Watering the Milking Cow 213 



Feeding the Milking Cow . 214 



Summer feeding of dairy cattle — Protecting cows from flies — 

 Winter feeding of dairy cattle — Grain or concentrated feeds 



— Di-y forage — Succulent feeds — Silage — Roots and tubers 



— Soiling. 



Feeding for High Production ........ 222 



Feeding the Heifer 223 



Sample Rations for the Dairy Cow 224 



CHAPTER X 



Bbbeding Daibt Cattle 227-256 



Milk-records 229 



Method of keeping records — Value of milk-records. 



