Chapter XX: Appendix (2)

HAY, FIRST CROP. | AFTERMATH HAY
Moisture, 12.02 | Moisture, 11.87
Albuminous matter, 9.24 | Oil and fatty matter, 6.84
Oil and fatty matter, 2.68 | Albuminous matter, 9.84
Starch, gum, sugar, 39.75 | Starch, gum, sugar, 42.25
Woody fibre, 27.41 | Woody fibre, 19.77
Mineral matter, 8.90 | Mineral matter, 9.43
------- | -------
100.00 | 100.00

A comparison between these will show a much greater percentage of woody fibre,--27.41 in the first crop to 19.77 in the aftermath. The most remarkable difference, however, is in the proportion of oil, being 2.68 in the first crop to 6.84 in the aftermath.

On inquiry from an observing tenant of a small dairy farm of mine, who has frequently used aftermath hay, I learn that, as compared with the first crop, he finds it induces a greater yield of milk, but attended with some impoverishment in the condition of the cow, and that he uses it without addition of turnips or other roots, which he gives when using hay of the first crop--an answer quite in accordance with what might be expected from its chemical composition.

It is likewise to be presumed that the quickness of growth will materially affect the composition of grasses, as well as of other vegetables. Your gardener will tell you that if radishes are slow in growth they will be tough and woody; that asparagus melts in eating, like butter, and salad is crisp when grown quickly. The same effect will, I apprehend, be found in grasses of slow growth: they will contain more of woody fibre, with less of starch or sugar. The quality of butter grown on poor pastures is characterized by greater solidity than on rich feeding pastures. The cows, having to travel over more space, require a greater supply of the elements of respiration, whilst the grasses grown on these poor pastures contain, in all probability, less of these in a _digestible form_ available for respiration. The like result seems probable as from common winter treatment--a produce of butter less in quantity, and containing a greater proportion of margarine, and a less of oleine.

It is well known that pastures vary greatly in their butter-producing properties; there is, however, as far as I am aware, no satisfactory explanation of this. If you watch cows on depasture, you observe them select their own food; if you supply cows in stall alike with food, they will also select for themselves. I give rape-cake as a mixture to all, and induce them to eat the requisite quantity; yet some will select the rape-cake first, and eat it up clean, whilst others rather neglect it till towards the close of their meal, and then leave pieces in the trough. Two Alderneys,--the only cows of the kind I have as yet had,--whose butter-producing qualities are well known, are particularly fond of rape-cake, and never leave a morsel. May not these animals be prompted by their instinct to select such food as is best suited to their wants and propensities? If so, it seems of the greatest importance that the dairyman should be informed of the properties of food most suitable for his purpose, especially whilst in a stall, where they have little opportunity of selecting.

It appears worth the attention of our society to make inquiries as to the localities which are known as producing milk peculiarly rich in butter. When travelling in Germany, I well recollect being treated with peculiarly rich milk, cream, and butter, on my tour between Dresden and Toplitz, at the station or resting-place on the chaussée or turnpike-road, before you descend a very steep incline to the valley in which Toplitz is situated. I travelled this way after an interval of several years, when the same treat was again offered. It was given as a rarity, and can only be accounted for by the peculiar adaptation of the herbage of the country for the production of butter.

COMPARISON OF DIFFERENT METHODS OF FEEDING DAIRY COWS.--Being desirous of comparing the result of my method of feeding dairy cows with the system usually practised in this locality, it occurred to me that, as my cows had been accustomed to savory steamed food, a change to ordinary food would be attended with less favorable results than if they had been previously treated in the common mode; and that, under these circumstances, it would be better to institute comparisons with two near neighbors, Mr. Smith and Mr. Pawson, whose practice and results I had the opportunity of inspecting.

Mr. Smith’s cow was of rather small frame, but noted for her usefulness as a good milker. At the time of calving her third calf; about the 12th of November, she was in good condition, and gave, soon after, seventeen quarts of milk per day. Her owner states that in the first three weeks (up to the time this comparison was begun) her condition sensibly diminished--a result which I apprehend will be invariable with cows giving this quantity of milk when fed on meadow hay only, with which Mr. Smith’s cow was supplied _ad libitum_, and of which she consumed twenty-eight pounds per day. Mr. Pawson’s was a nice heifer, three years old at the time of calving her first calf, October 6th, in more than ordinary condition, and gave about sixteen quarts per day. Her owner states that on the first of January her condition was much diminished. This is corroborated by Mr. Myers, a dealer in the village, who tells me that, previous to her calving, he was desirous of purchasing her, and would have given from seventeen pounds ten shillings to eighteen pounds, and describes her as being at that time full of beef. Her weight on the first of January, 7 cwt. 2 qrs., bespeaks her condition as much lowered.

During the month of October, and till late in November, she was turned out in the daytime to graze on aftermath, and housed during the night, where she was supplied with turnips. From the close of November till the first week in February, her food consisted of

Meadow hay of inferior quality, 18 lbs. per day.
Swedish turnips, 45 “ “ “
Ground oats, 9 “ “ “

After this the ground oats were discontinued, and meadow hay of good quality was given _ad libitum_, with forty-five pounds of turnips.

For comparison I selected a cow of my own, which calved about the 8th of October, and gave soon after eighteen quarts of milk per day; she was also of small size. At the time of calving her condition was somewhat higher than that of Mr. Smith’s. When the experiment was begun, on the first of January, no perceivable difference was found in the yield of milk of Mr. Smith’s cow and my own, each giving fifteen and a half quarts per day.

The following table gives the dates of calving of the three cows, together with their weights and yield of milk at the commencement and termination of the experiment:

---------------+--------+---------------------+---------------------
| | January 1. | March 6.
+--------+--------------+------+--------------+------
|Yield at| | | |
|calving.| Weight. |Yield.| Weight. |Yield.
When calved. +--------+----+----+----+------+----+----+----+------
|Quarts. |Cwt.|qrs.|lbs.| Qts. |Cwt.|qrs.|lbs.| Qts.
---------------+--------+----+----+----+------+----+----+----+------
Mr. Smith’s-- | | | | | | | | |
Nov. 12. | 17 | 8 | 3 | 0 | 15¹⁄₂| 8 | 0 | 0 | 9¹⁄₂
Mr. Pawson’s-- | | | | | | | | |
Oct. 6. | 16 | 7 | 2 | 0 | 12 | 7 | 1 | 0 | 6¹⁄₄
My own--Oct. 8.| 18 | 9 | 3 | 0 | 15¹⁄₂| 10 | 1 | 0 |12¹⁄₂
---------------+--------+----+----+----+------+----+----+----+------

Mr. Smith’s cow lost in weight in nine weeks 84 pounds, being 9¹⁄₃ pounds per week, with an average yield of 12¹⁄₂ quarts per day. Mr. Pawson’s lost 28 pounds. This loss, together with the diminished yield of milk, occurred almost wholly after the oats had been withdrawn; her weight on the 6th of February being still 7 cwt. 2 qrs., and her yield of milk 11 quarts per day.

My cow has gained in the nine weeks 56 lbs., being 6¹⁄₄ pounds per week, with an average yield of 14 quarts, the diminution being regular. January 1st, 15¹⁄₂; Feb. 4th, 14; March 4th, 12¹⁄₂; making an average yield of 14 quarts per day. The whole loss and gain of weight will be in flesh and fat, the cows having kept up their consumption of food and their bulk.

The weekly account of profit and loss will stand as follows:

_s._ _d._ _s._ _d._
Mr. Smith’s cow, average yield fer 9 weeks,
12¹⁄₂ quarts per day, at 2_d._ per quart, 14 7
Deduct loss in flesh, 9¹⁄₃ lbs., at 6_d._, 4 8
-----------
9 11
Cost of 14 stones hay, at 6_d._ per stone, 7 0
-----------
Profit, 2 11

Mr. Pawson’s cow, average during the first
five weeks, 11¹⁄₂ quarts per day, at 2_d._
per quart, 13 5
Cost of 9 stones inferior hay (at 4_d._ per
stone), per week, 3 0
Cost of 63 lbs. ground oats, 4_s._ 8_d._;
turnips, 1_s._ 6_d._, 6 2 9 2
------------
Profit, 4 3

My cow, average yield for 9 weeks, 14 quarts
per day, at 2_d._ per quart, 16 4
Gain of flesh, 6¹⁄₄ lbs per week, at 6_d._, 3 1¹⁄₂
-------------
19 5¹⁄₂

Cost of food:
Hay, 63 lbs., at 6_d._ per stone; straw and
shells of oats, 1_s._ 3_d._; mangel, 1_s._, 4 6¹⁄₂
Rape-cake, 35 lbs.; bran, 10¹⁄₂ lbs.; malt-
combs, 10¹⁄₂ lbs.; bean-meal, 10¹⁄₂ lbs., 4 0¹⁄₂ 8 7
-------------
Profit, 10 10¹⁄₂

The richer quality of the manure will probably compensate for the extra labor, cooking, and attention bestowed upon my cow.

With a view of extending the comparison, give particulars of the whole of my cows the weights of which were registered on the 8th of October, and which were still on hand, free from calf, and in a state admitting of comparison. These were bought at a neighboring market in but moderate condition, and were young, having had two or three calves each. A cow in full condition attains her maximum yield in a week or so after calving; whilst those in lower condition continue, by my treatment, to increase their quantity up to about a month after calving.

TABLE.
--------+---------+---------+--------------+--------------------
| | | | February 4.
| | |+-------------+--------------+-----
| | Greatest| | |Yield
| |yield per| October 8 | | per
No. | Calved. | day. | Weight. | Weight. | day.
--------+---------+---------+--------------+--------------+-----
| | Quarts. |Cwt. qrs. lbs.|Cwt. qrs. lbs.| Qts.
1. |July 28.| 12 | 9 2 0 |10 0 0 | 8
2. |Aug. 25.| 18 |10 0 0 |11 1 0 | 14
4. |July 28.| 18 | 8 2 0 |10 1 0 | 15
6. |Sept. 8.| 16 |10 2 0 |10 2 0 | 14
7. |Sept. 8.| 16 |10 2 0 |11 0 0 | 10
11. |Aug. 25.| 16 | 9 1 0 | 9 2 0 | 11
| +---------+--------------+--------------+-----
Average,| | 16 | | | 12
--------+---------+---------+--------------+--------------+-----

TABLE--CONTINUED.
--------+----------------------+----------------+-------+------
| March 4. | | | Gain
+--------------+-------+ | Gain, | in
| | Yield | |Oct. 8 |weight
| | per |Computed average| to | per
No. | Weight. | day. | per day during |Feb. 4.| week.
--------+--------------+-------+----------------+-------+------
|Cwt. qrs. lbs.|Quarts.|Weeks. Qts. | Lbs. | Lbs.
1. | 10 1 0 | 8 | 29 -- 10 | 84 | 4
2. | 11 1 0 | 14 | 27 -- 16 | 140 | 6³⁄₄
4. | 10 0 0 | 15 | 31 -- 15 | 168 | 8
6. | 10 3 0 | 14 | 25 -- 15 | 28 | 1¹⁄₃
7. | 11 0 0 | 10 | 25 -- 13 | 56 | 2²⁄₃
11. | 9 2 0 | 11 | 27 -- 13¹⁄₂| 28 | 1¹⁄₃
+--------------+-------+----------------+-------+------
Average,| | 12 | 27¹⁄₃ -- 14 | |
--------+--------------+-------+----------------+-------+------

My cows, during the period under consideration, were treated as follows: During August and September they were on open pasture by day and housed by night; evening and morning they were supplied with mown grass, and two feeds of steamed mixture. Towards the close of September green rape was substituted for the mown grass, with the same allowance of steamed mixture; from the 8th of October, when they were wholly housed, they were supplied with steamed food _ad libitum_ three times per day. After each meal ten to twelve pounds of green rape-plant were given, and nine pounds of hay per day till November; from that time steamed food with cabbages or kohl rabi till the early part or February, when mangold wurzel was substituted. It will be observed that I give hay and roots in limited quantities, and the steamed food _ad libitum_. I prefer this to apportioning the cake and other concentrated food in equal quantities to each, as this steamed mixture contains more of the elements essential to milk, and each cow is thus at liberty to satisfy her requirements with it. Nos. 2 and 4, which have given the greatest quantity of milk, have eaten more than their share; whilst No. 1, which has given the least milk, has scarcely eaten more than half the quantity of steamed mixture consumed by 2 or 4. The yield of milk and the live weights on the 4th of February and the 4th of March scarcely vary. During February thirty-four pounds of mangold were substituted for kohl rabi; with this change the cows became mere relaxed. My experience in weighing, extending over several years, has shown me that when animals, from change of food, become more relaxed or more costive, their weighings in the former state denote less, whilst in the latter they denote more, than their actual gain in condition. I have known instances in which a month’s weighing, accompanied by relaxation, has shown no gain, whilst, with restored consistency, the gain doubled.

I now proceed to examine the materials of food, their composition, and the probable changes they undergo in the animal economy.

_Quantity and description of food supplied to six cows during
twenty-seven and a third weeks, and its composition in proximate
elements and minerals._

-----------+----+------+---------+----------+------
| | Total| | |Weight
| |weight| | | of
| | of | Cost | | food
| Per| food | per | Total | when
|day.|given.| ton. | cost. |dried.
-----------+----+------+---------+----------+------
|lbs.| lbs. |£ s. d.| £ s. d.| lbs.
Meadow hay,| 56|10,715|4 0 0|19 2 9| 9,420
Rape-cake, | 30| 5,740|6 10 0|16 12 0| 5,456
Malt-combs,| 9| 1,722|5 9 0| 4 3 0| 1,660
Bran, | 9| 1,722|6 10 0| 5 0 0| 1,500
Beans, | 9| 1,722|9 6 8| 7 3 6| 1,500
Green food,| 204|39,032|0 10 0| 8 14 6| 5,740
Oat-straw, | 50| 9,566|1 15 0| 7 9 0| 8,407
Bean-straw,| 12| 2,296|1 15 0| 7 16 0| 1,964
+----+------+---------+----------+------
Total, | 379|72,515| |70 0 9|35,647
-----------+----+------+---------+----------+------

-----------+--------+-------+-----+------+------
| Albu- | | | | Min-
| men. |Starch.| Oil.|Fibre.|erals.
-----------+--------+-------+-----+------+------
| lbs. | lbs. | lbs.| lbs.| lbs.
Meadow hay,| 990 | 4,257| 287| 2,933| 953
Rape-cake, | 1,803 | 2,177| 611| 494| 171
Malt-combs,| 411 | 791| 51| 320| 88
Bran, | 246 | 800| 96| 258| 100
Beans, | 464 | 774| 34| 176| 53
Green food,| 862 | 3,074| 115| 1,148| 541
Oat-straw, | 287 | 3,066| 100| 4,526| 428
Bean-straw,| 376 | 725| 51| 594| 217
+--------+-------+-----+------+------
Total, | 5,439 | 15,664|1,345|10,449|2,551
|= Nitro-| | | |
| gen | | | |
|888 lbs.| | | |
-----------+--------+-------+-----+------+------

ANALYSIS OF MILK BY HAIDLEN.

Water, 873.
Butter, 30.
Caseine, 48.2
Milk sugar, 43.9
Phosphate of lime, 2.31
Magnesia, .42
Iron, .07
Chloride of potassium, 1.44
Sodium and Soda, .66
-------
1000.00

Production of milk by 6 cows, average 14 quarts per day each, for 27¹⁄₃ weeks = 16,072 quarts, which at 41 oz. per quart = 41,184 lbs.

lbs.
When dry or free from moisture, 5230
------
Butter in 16,072 quarts, at 30 per 1000 = 1235
Caseine in 16,072 quarts, at 48.2 per 1000, = 1977
Sugar of milk, = 1804
Minerals. {Phosphate of lime, 99}
{Other, 115} = 214
------
5230

Gain of weight 500 lbs., of which I compute 300 lbs. as fat.
200 lbs. as flesh.
---
500

Nitrogen, 316 lbs.
Phosphate of lime, 99
Phosphoric acid, = 45.50
Cost of food per cow per week, 8_s._ 6¹⁄₂_d._
When the yield of milk is less, the cost of food is reduced to 7_s._
8_d._ per week.

_s._ _d._
Gross return in milk, 16 4
“ “ “ weight, 1 6
“ “ “ manure, 2 8
---------
20 6

ANALYSIS OF EXCREMENT BY PROFESSOR WAY.

Per cent.
Moisture, 84.85
Phosphoric acid, .39
Potash, .58
Soda, .22
Other substances, 13.96
------
100.

Nitrogen, .41
Ammonia, .49

Manure, 88 lbs. per cow per day.
For 6 cows per day 528 lbs. = 3696 lbs. per week.
“ “ “ for 27¹⁄₃ weeks 101,028 lbs., containing of
Nitrogen, 414 lbs.
Phosphoric acid, 393
Potash, 585

Nitrogen incorporated in food, 888 lbs.
Caseine, 316.
Fibrin, 7.35
Manure, 414.
Balance consumed in perspiration, 150.65
------
888.00

The materials of food are shown to have cost £70 0_s_ 9_d._

£. _s._ _d._
Gross value 16,072 quarts of milk, at 2_d._ per quart, 133 18 8
Gain of weight 500 lbs., at 6_d._ per lb., 12 10 0

Nitrogen in manure 414 lbs. = Ammonia £. _s._ _d._
494 lbs., at 6_d._, 12 7 0
Phosphoric acid 393 lbs., at 1¹⁄₂_d._
per lb., 2 9 1
Potash 585 lbs., at 3_d._ per lb., 7 6 3
-------------
22 2 4
---------------
£168 11 0

Manure per cow per day 88 lbs., per week 616 lbs. _s._ _d._
Containing ammonia 3 lbs., 1 6
Phosphoric acid 2.40 lbs., 0 3¹⁄₂
Potash 3.57 lbs., 0 10¹⁄₂
------------
Value of a cow’s excrement, per week, 2 8

The analyses of the chief ingredients of my own produce, or such extra materials as I usually purchase, have been made by Professor Way; for other materials I have had recourse to a very useful compilation by Mr. Hemming (vol. xiii., p. 449, of the Society’s Journal), and to Morton’s “Cyclopædia of Agriculture.” The analysis of straw is that of oat-straw; that of green food is derived from the analysis of rape-plant, cabbages, and kohl rabi. During February and March I have been using wheat and barley straw with marigold, and, as these materials contain less oil, I give in the steamed food three ounces of linseed-oil per day to each animal. For the composition of milk I adopt that by Haidlen, whose method of analysis is reputed to be the most accurate, the proportion of butter in my milk being this season very similar to that given by him.

It will be observed that this is the gross return for twenty-seven and one third weeks from the time of calving, from which will have to be deducted expense of attendance, etc.

£. _s._ _d._
The materials used for food are found to have cost 70 0 9

The value of these materials as manure consists of 888
lbs. nitrogen = 1061 lbs. ammonia, at 6_d._, 26 10 6
Phosphoric acid and potash, 9 15 4
--------------
Value of food if employed as manure, £36 5 10

The 16,072 quarts of milk, at 2_d._ per quart for new
milk, at which price it enters largely into
consumption as food for man, amount to £133 18 8
£. _s._ _d._
The nitrogen in the milk 316 lbs. =
ammonia 378 lbs., at 6_d._ per lb., 9 9 0
Phosphoric acid in ditto. 45¹⁄₂
lbs., at 1¹⁄₂_d._ per lb., 0 5 8
-------------
£9 14 8

From these statements it will be seen that materials used as _food for cattle_ represent double the value they would do if used for manure, whilst that portion converted into _food fitted for the use of man_ represents a value thirteen to fourteen times greater than it would as manure.

It then appears clear that it is for the feeder’s profit to use his produce as much as possible as food for cattle, with the view to convert it with the utmost economy into food for man, and thus _increase rather than enrich his manure-heap_.

The calculation of caseine in milk is based upon the supposition that my milk is equal in its proportion of that element to that analyzed by Haidlen. Several analyses by other chemists show a less percentage, 4 to 4.50. As my cows are adequately supplied with albuminous matter, I have a right to presume on their milk being rich in caseine.

The loss of nitrogen by perspiration, 150.65 lbs., is nearly 17 per cent. Boussingault found a loss of 13.50 of nitrogen in a cow giving milk.

The abstraction of nitrogen in the milk is computed at £. _s._ _d._
316 lbs., value, 9 9 0
The abstraction of phosphoric acid in the milk is
computed at 48¹⁄₂ lbs., 0 5 8

Either the rape-cake or bran alone suffices for the restoration of the phosphoric acid.

The amount of phosphoric acid in the manure is 393 pounds, being about sixteen per cent. of the whole ash or mineral matter. The ash of meadow hay contains about 14 per cent., that of rape-cake 30 per cent., bran 50 per cent., malt-combs 25 per cent., and turnips, &c., 10 per cent. of phosphoric acid.

The amount of potash in the excrement is 616 pounds, being about 25 per cent. of the whole ash or mineral matter. The ash of meadow hay contains about 20 per cent.; rape-cake, 21 per cent.; malt-combs, 37 per cent.; turnips (various), 44 per cent.; from which it may be inferred that the sample of excrement sent to Professor Way for analysis did not contain more than a fair proportion of these ingredients.

To ascertain the quantity of excrement, the contents of the tanks into which the cows had dropped their solid and liquid excrement during five weeks were weighed, and found to be 500 cwt. 2 qrs. 0 lbs, from 18 cows, being 88 lbs. per cow per day. The sample for analysis was taken from that which the cows had deposited within the preceding 24 hours. This was collected in the mud-cart, well blended, and sent off quite fresh.

It is sufficiently proved, by the experience of this district, that 20 pounds of meadow hay suffice for the maintenance of a cow of fair size in store condition; a like result is stated to be obtained from 120 pounds of turnips per day. The six cows will have then required, during the 27¹⁄₃ weeks, for their maintenance, only

------------------+------+-------+-------------+------+----+------
| | | |Albu- | |
| | Total | |minous| |Starch,
Per day. |Weeks.|Weight.| | mat. |Oil.| &c.
------------------+------+-------+-------------+------+----+------
lbs.| | | lbs. | | lbs. |lbs.|lbs.
120 |of hay or for| 27¹⁄₃| 22,960|containing of| 2127 | 616|9130
150 |of turnips, | | | | | |
|or for | 27¹⁄₃|137,760| “ “ | 2295 | 306|9100
----+-------------+------+-------+-------------+------+----+------

They will further have required adequate food--

-------------------------------------+--------+-------+------
| Albumi-| |
| nous | |Starch
| matter,| | and
|fibrin, | Oil | sugar
| and | and | of
|caseine.|butter.| milk.
-------------------------------------+--------+-------+------
For the production of | 2,116 | 1,235 | 1,894
And for maintenance by turnips, | 2,295 | 306 | 9,100
+--------+-------+------
| 4,411 | 1,541 |10,994
The food supplied is computed to have| | |
contained | 5,459 | 1,345 |15,664
-------------------------------------+--------+-------+------

I omit the minerals, which are observed to be in excess of the requirements.

For the maintenance of a fair-sized cow, for one day, in a normal state, the following elements seem adequate:

-----------------------+-----+----+-------+-----+------------
| | | | | Mineral
| | | | |ingredients.
|Albu-| |Starch,| | Phosphoric
| men.|Oil.| &c. |Lime.| acid.
-----------------------+-----+----+-------+-----+------------
In 20 lbs. of hay, | 1.85|.536| 7.95 | .90 | 1.11
In 120 “ “ turnips,| 1.98|.26 | 7.82 | .97 | 1.9
-----------------------+-----+----+-------+-----+------------

When cows are in milk, there occurs a much greater activity of the functions; they eat and drink more, evacuate more excrement, and, in all probability, spend considerably more food in respiration. Whilst the 17.60 lbs. per day dry matter in 20 lbs. of hay are found adequate for the maintenance of a cow in a store state, the six cows in milk have eaten on the average 21.37 lbs. solid matter per day during the 27¹⁄₃ weeks. When I have fattened cattle together with a number of milch cows of similar size, which gave on an average eight quarts of milk per day, the whole being fed with moist steamed food, and receiving the same allowance of green food, I have found the fattening cattle refuse water, whilst the milch cows on the average drank upwards of 40 pounds per day of water given separately. The eight quarts of milk contain only about 17.58 lbs. of water; still, in several analyses of excrement, I have noticed little difference in the percentage of moisture in that from the fattening animals as compared with that from cows giving milk.

These facts would seem to show that upwards of 20 lbs. more water were given off from the lungs and pores of the skin of a milking than of a fattening animal.

The excrement of the six milch cows, 88 lbs. per day on the average, is found to contain of nitrogen 36, equal to that in 2.25 lbs. of albumen; whilst 1.85 of albumen in the 20 lbs. of hay is found adequate for maintenance.

On comparing the supply of the food to the six milch cows with their requirements and production, there seems an excess in the albuminous matter, a deficiency in the oil for the fat and butter, an excess in the starch, &c. Taking, however, the increased activity of the animal functions, and consequent consumption of food by the milch cow, I am not encouraged to lower my standard of food. That it has sufficed is abundantly proved, as each of the six cows under observation has gained in condition during 27¹⁄₃ weeks.

My observations on nutrition tend to the conclusion that if you supply animals with starch, sugar, &c., to satisfy their requirements for respiration, you enable them to convert the oil of their food into butter or fat to such extent as their particular organism is fitted for effecting it.

On the 12th of March I purchased Mr. Smith’s cow (see p. 392) for twelve pounds ten shillings, being more than her market value, for the purpose of trying her on my food; her yield of milk had then diminished to 8 quarts per day. On the 31st of March, four weeks from the former weighing, and nineteen days after being treated with my food, her yield of milk had increased to 9¹⁄₂ quarts per day, and her weight to 8 cwt. 1 qr., being 28 lbs. increase.

Mr. Pawson’s cow, which was continued on the same food, namely, meadow hay _ad libitum_, and a more limited supply of turnips, reduced her yield of milk to less than 5 quarts per day, without alteration in her weight.

My cow first placed on trial with those of Mr. Smith and Mr. Pawson gave a yield of milk of 12 quarts per day, and gained 28 lbs. in the four weeks, her weight on the 31st of March being 10 cwt. 2 qrs.

The weight and the yield of milk of the six, on the 31st of March, were:

----------------+-------------+--------+-------------+--------+------
| |Yield of| |Yield of|Gain
| | milk | | milk |in 4
| March 4. |per day.| March 31. |per day.|weeks.
----------------+-------------+--------+-------------+--------+------
|cwt. qr. lbs.|quarts. |cwt. qr. lbs.| quarts.|lbs.
Weight of No. 1.| 10 0 26 | 8 | 10 3 0 | 8.9 | 58
“ “ “ 2.| 11 1 0 | 14 | 11 3 0 | 14.9 | 56
“ “ “ 4.| 10 0 0 | 14¹⁄₂ | 10 1 0 | 13 | 28
“ “ “ 6.| 10 3 0 | 14 | 11 2 0 | 12 | 84
“ “ “ 7.| 11 0 0 | 10 | 11 3 0 | 10 | 84
“ “ “ 11.| 9 2 0 | 11 | 10 1 0 | 12 | 84
---------------------------------------------------------------------

On referring to the previous weighing, there was little or no gain from Feb. 4th to March 4th, the cows being at that time in a somewhat more relaxed state. During March they wholly regained their consistency. The gain shown in the weighing, March 31, by the six cows, appears therefore unusually great. It should, however, be computed as made during the eight weeks from Feb. 4th to March 31, being with an average yield of nearly 12 quarts (11.66) per day each, at the rate of 8¹⁄₆ lbs. each per week on the average.

No. 11, it will be observed, is stated as giving more milk on the 31st than on the 4th of March. It occasionally happens that cows drop their yield of milk for a day or two, and then regain it, especially when in use. The whole of these six cows were kept free from calf till February, when Nos. 2 and 4 were sent to bull. I had some hesitation in regard to No. 4, from her having suffered from pleuro. Her milk, tested by a lactometer, denoted a less than average proportion of cream; still, in quantity, and keeping up its yield for a length of time, being of more than ordinary capability; I decided to retain her.

Nos. 1 and 7, which are giving respectively 8 and 10 quarts per day, are in a state of fatness; they will probably be sold in June as prime fat, when their yield of milk will probably be 6 and 8 quarts per day each. They may be expected to fetch twenty pounds to twenty-three pounds. No. 6 is also in a state of forwardness. No. 11, which suffered considerably from pleuro, is in comparatively lower condition.

During the season from the close of October to the close of January, I avoid purchasing near-calving cows, which are then unusually dear, my replenishments being made with cows giving a low range of milk, and intended for fattening. I find them more profitable than those which are quite dry. The present season I had additional grounds for abstaining from buying high-priced cows, from the recent presence of pleuro.

On the 2d of March I had occasion to purchase a calving cow, which was reported to have calved on the 28th of February. Her weight on the 4th of March was 9 cwt. 1 qr. I supplied her with 35 lbs. of mangold, and hay _ad libitum_., of which she ate 22 lbs. per day. The greatest yield she attained was somewhat more than 13 quarts per day. On the 31st of March her weight was 9 cwt., being a loss of 28 lbs. in four weeks. Her yield of milk had diminished to 11¹⁄₄ quarts per day. A week after this her milk, during six days, was kept apart, and averaged 10 quarts per day; being at first rather more, at the close rather less, than this. The cream produced from these 10 quarts was 9 pints, the butter 63 oz. The butter from each quart of cream was 14 oz. The proportion of butter to milk was 63 oz. from 60 quarts--rather more than 1 oz. per quart.

An equal quantity of milk from a cow (calved Oct. 8th) treated with steamed food, and set apart for comparison, gave less than 7 pints of cream, which produced 79 oz. of butter.

In quality and agreeableness the butter from steamed food and cake was decidedly superior to that from hay and mangold.

Mr. Stansfeld, of Chertsey, has supplied me with the following interesting particulars of two Alderney cows which were treated as follows:

From Dec. 1st to Jan 15th, with Swedes and meadow hay.

From Jan. 15th to Feb. 17th, pulped and fermented Swedes, meadow hay, and 3 lbs. rape-cake, 2 lbs. bean-meal, 2 lbs. bran, 2 lbs. malt-combs.

From Feb. 17th to May 1st, 5 lbs. rape-cake, 2 lbs. bran, 2 lbs. malt-combs.

Results:

December 1st to January 15th, yield of butter from each quart of cream, 10³⁄₄ oz.

January 15th to February 17th, yield of butter from each quart of cream, 14 oz.

February 17th to May 1st, yield of butter from each quart of cream, 18²⁄₃ oz.

The yield of butter in proportion to milk, Dec. 1st to Jan. 15th, is described as unsatisfactory.

The yield of butter in proportion to milk, Feb. 17th to May, as 2 oz. per quart, which is their maximum proportion.

Soon after calving the two cows gave 18 quarts of milk per day; on the 15th of May, 15 quarts per day.

Mr. Stansfeld has completely satisfied himself that by the process of fermentation the turnip loses its disagreeable taste, and that his butter is of excellent quality.

If I take the supply of turnips, 120 lbs. per day, as requisite for the maintenance only of the cow, the nutritive elements will be:

Albumen. Oil. Starch and sugar.
1.79 .264 7.92

Reckoning the oil as used for respiration, and computing
it in proportion of 5 to 2 as compared with starch = .66
----
8.58

The food supplied to the cow consists of:

--------+----+------+-----+-----+----+------+------+------+------
| | | | | |Starch| | | Phos-
| | | |Albu-| | and | | Min- |phoric
|Lbs.|Water.| Dry.| men.|Oil.|sugar.|Fibre.|erals.| acid.
--------+----+------+-----+-----+----+------+------+------+------
Hay, | 22 | 2¹⁄₄|19.36| 2.03|.59 | 8.74 | 6.05 | 1.95 | .30
Stored | | | | | | | | |
mangold,| 35 | 28.0 | 7. | 1.05| | 4.20 | 1.05 | .70 | .05
--------+----+------+-----+-----+----+------+------+------+------
| | |26.36| 3.08|.59 |12.94 | 7.10 | 2.65 | .35
--------+----+------+-----+-----+----+------+------+------+------

oz.
The 13 quarts of milk yielded of butter, 13.60
Deduct for moisture, &c., 2.28
-----
11.32
Butter in the skimmed milk estimated as .68
-----
12.00 oz.
12 ounces of pure oil in the butter are ³⁄₄ lb.= .75

lb.
The oil in the food, .59
The starch and sugar, 12.94
Used for animal respiration, 8.58
----
4.36

There appears, then, in this supply of food, .59 lbs. oil and 4.36 lbs. starch for the production of .75 in the butter from 13 quarts per day, the cow’s greatest yield. At the time the milk was tested, aftermath hay was substituted for first-crop hay, in equal quantity. This, it will be observed, is decidedly richer in oil. Her produce had lessened to 10 quarts per day; her production of butter was 10.50 oz. per day, or of pure oil about 9 oz.; for the supply of oil the aftermath hay alone would be much more than adequate.

On examining the adequacy of the food for the supply of albumen for the caseine,

lbs.
I find this to be, 3.08
I assume that in 120 lbs. of turnips, as required for
maintenance, in a normal state, 1.98
----
1.10

Which, according to Haidlen’s analysis, will be adequate to the supply of 8.60 quarts per day. The supply of mineral substances is in excess.

The cow, under this treatment, gave,

Soon after calving, fully 13 quarts per day.
Five weeks after calving, 11¹⁄₄ “ “ “
In less than 8 weeks after calving, 9 “ “ “

And with this there occurred also a loss of weight.

We find this cow supplied with food amply rich in every element suited to her wants and purposes, with the exception of the nitrogenous principle only, lowering her condition, and likewise her yield of milk, till it approaches a quantity for which her food enables her to supply a due proportion of caseine.

About the 20th of April, the cow’s yield being reduced to 9 quarts per day, her food was changed to steamed mixture. Soon after this her yield increased to 11 quarts per day. Her weight, April 28th, 9 cwt.; May 16th, 9 cwt. 14 lbs. yield of milk, 11 quarts.

I now introduce the dairy statistics of Mr. Alcock, of Aireville, Skipton, who has for some time been practising my method of treatment, with such modifications as are suited to his circumstances.

During the winter season, Mr. Alcock’s food consisted of mangold, of which he gave 20 lbs. per day to each, uncooked, together with steamed food _ad libitum_, consisting of wheat and bean straw, and shells of oats.

Carob bean and Indian meal, for each, 3 lbs. per day
Bran and malt-combs, 1 “ “ “
Bean-meal, 3¹⁄₂ “ “ “
Rape-cake,[5] 3 “ “ “
------
Of extra food, 11¹⁄₄

[5] The rape-cake used by Mr. Alcock was of foreign manufacture,
evidently rich in oil, but containing mustard, and on this account
supplied in less proportion.

From March 19, when his store of mangold was exhausted, he increased his supply of Indian meal to 4 lbs. per day, and omitted the carob bean.

During the month of January, Mr. Alcock obtained from 759 quarts of milk 1323 oz. of butter, being from each 16 quarts 26⁵⁄₈ oz.; during February and March, from 7368 quarts of milk 12,453 oz. of butter, or from each 16 quarts fully 27 oz.: so that rather less than 9¹⁄₂ quarts of milk have produced 16 oz. of butter. The average produce from each quart of cream was 20¹⁄₂ oz.

Mr. Alcock fattens his cows whilst giving milk, and sells them whilst giving 4 to 6 quarts per day. He quite agrees with me that it is far more profitable to buy far-milked cows for fattening; and obtains, from a change to his food, 2 to 3 quarts per day more than the cow had given previously.

Though Mr. Alcock’s cream is not so rich as what I have described on pp. 377 and 378, it is more than ordinarily so. His mode of separating his milk from his cream differs from my own, his milk being set up in leaden vessels, from which, on the cream being formed, the old milk is drawn, by taking a plug from a hollow tube, with perforated holes in the centre of the vessel. To this difference I am disposed in some degree to attribute the less richness of Mr. Alcock’s cream. On examining, the cream with a spoon, after the dairy-keeper had drawn off the milk, I observed some portion of milk, which would have escaped through my perforated skimmer.

Mr. Alcock’s proportion of butter from milk, which is the matter of practical importance, is greater than what I have shown on a preceding page, being from each 16 quarts of milk 27 oz. of butter.

QUALITY OF BUTTER.--In January, 1857, samples of about 56 oz. each, of butter of my own, and also of Mr. Alcock’s, were sent to the laboratory of Messrs. Price & Co.’s candle-works, at Belmont.

My butter was found to consist of (taking the pure fat only),

Hard fat, mostly margarine, fusible at 950°, 45.9
Liquid, or oleine, 54.1
-----
100.0

Mr. Alcock’s,

Hard fat, mostly margarine, fusible at 10°, 36.0
Liquid, or oleine, 64.0
-----
100.0

For these analyses of butter the agricultural public is indebted to the good offices of Mr. George Wilson, director of Messrs. Price & Co.’s manufactory. It will be observed that Mr. Alcock’s milk is richer in butter and that his butter is also richer in proportion of oleine to margarine than my own.

Professor Thompson (“Elements of Agricultural Chemistry,” 6th edition, p. 317) states that winter butter consists more of solid, and summer more of liquid or oleine fat.

An analysis of butter made in Vosges gives:

Summer. Winter.
Solid or margarine fat, 40 65
Liquid (or oleine) fat, 60 35
--- ---
100 100

In Lehmann’s “Physiological Chemistry” (Leipsic edition, vol. ii., p. 329), an analysis of butter by Bromus gives:

Margarine, 68
Oleine, 30
Special butter-oil, 2
---
100

It will be observed that my butter may be classed as summer butter, and that Mr. Alcock’s is the richest in the proportion of oleine. Both were produced in the month of January.

These results are important, and completely establish the conclusion I had previously formed, that the quantity and quality of butter depend essentially on the food and treatment; and that by suitable means you can produce _as much and as rich butter in winter as in summer_.

INDEX.

Aiton’s opinion of dairy stock, 13, 14, 19
Albuminous substances, value of as food, 122-128
American cattle, origin of, 50, 51, 53, 54, 55, 60
American cheese, 260
Analysis of milk, 216, 397
Analysis of butter, 239, 379, 409
Analysis of cheese, 268, 269
Analysis of hay and grasses, 390, 379
Analysis of cotton-seed cake, 127, 128, 197
Analysis and value of manure, 198, 308, 401
Animals, large and small, 10, 111
Annatto for coloring, 250, 251, 328
Artificial shades in pastures, 135
Ayrshires, as dairy cows, 11, 17, 19, 22, 25, 75, 77
Ayrshires, origin and points of, 11, 12, 14, 16, 22, 23, 25
Ayrshires, yield of, 18, 19, 20, 25

Barn, plan of a, 150, 151, 153
Barn, cellar, convenience of, 154
Barn, temperature of for cows, 154
Bean-vines, value of, 139, 370, 371
Beauty of stock, 28, 36, 41, 72, 73, 104
Berkshire swine, crosses of the, 362, 363
Boussingault’s equivalents, 125, 126
Breed, meaning of the term, 49
Breed, an element in judging dairy cows, 91, 92
Breeds, some must be kept pure, 361
Bull, selection of for breeding, 62, 63, 66, 75, 77
Butter, origin of, 217
Butter, not made by the early Jews, 217
Butter, from cream first skimmed the best, 218
Butter, making of, 220, 221, 228, 229, 230, 232, 309, 320
Butter, modes of churning, 226, 228, 232, 309, 311, 318
Butter, salting of, 238, 321, 386
Butter, composition of, 121, 239, 379
Butter, producing localities, 392
Butter, quantity of milk to make a pound of, 382
Butter, qualities of, 239, 391, 409
Butter, worker, 226, 231, 235, 236
Butter, from poor and rich pastures, 391
Butter, use of the sponge to remove butter-milk, 231, 234
Butter, fat or oil of, 239, 240
Butter, in winter, 233, 385, 410
Butter, in lumps, 238, 323, 327
Butter, time of churning, 229, 236, 319, 386
Butter, cleansing the casks for, 324, 325
Butter, mode of packing, 237, 238, 323, 326
Butter, coloring of, 328, 359
Butter, made by burying cream, 239
Butter-milk, use of, 329, 345, 361
Butter-milk, proportions of, 379
Buying dairy stock, 111

Calves, raising of, 155, 156, 157, 160, 162, 165, 167
Calves, value of Guénon’s method of judging, 102, 110, 155
Calves, feeding of by hand, 157, 159, 160, 163
Calves, diseases of, 290, 291, 292
Calves, must have the first milk, 157, 159, 290
Calves, immediately taken from the cow, 158, 159
Calves, starving and over-feeding, 161, 167, 168
Calves, feeding hay-tea to, 165
Calves, food required, 167, 168
Calving, treatment of the cow at, 13, 130, 131, 275
Cattle, importance of weighing, 387, 396
Cattle, fattening of, 388
Cheddar cheese, mode of making, 261
Cheddar cheese, analysis of, 269
Cheese, early history of, 241
Cheese, composition of, 121, 122, 268, 269
Cheese, made of cream, 242
Cheese, made of skim-milk, 243, 266, 331
Cheese, making of, 243, 245, 247, 252, 360
Cheese, breaking the curd, 245, 247, 253, 350
Cheese, new and sweet milks, 246, 339, 345, 348
Cheese, pressing of, 247, 251, 252, 254, 264, 268, 270, 334, 336, 342
Cheese, salting, 254, 258, 261, 338, 342
Cheese, varieties of, 254, 255, 330, 348
Cheese, coloring of, 250, 353
Cheese, Cheshire, how made, 256, 257, 258
Cheese, Stilton, how made, 259
Cheese, Gloucester, how made, 260, 269
Cheese, Cheddar, how made, 261, 269
Cheese, as a digester, 269, 270
Cheese, Dutch, making of, 330, 331, 339, 345, 346
Cheese, Gouda, how made, 330, 331, 339, 344
Cheese, Edamer, how made, 340
Cheese, moulds, 335, 337, 342, 351
Cheshire cheese, mode of making, 256, 257, 258
Choking, cure for, 283, 284
Churn, forms of the, 226, 227, 228, 310, 312, 315
Churning, 225, 228, 232, 236, 300, 383, 385
Churning, temperature for, 383, 385
Churning, by lever, 311, 313
Churning, by dog-power, 317
Churning, by horse-power, 225, 318
Cleanliness the first requisite, 146, 221, 255, 300, 324, 330, 357
Climate and its effect on stock, 16, 37
Clover, value of for milch cows, 183, 184, 187
Constitution, indications of, 86, 104
Cool-bath, use of the, 303, 304
Costiveness in calves, treatment of, 291, 292
Cotton-seed meal, analysis and use of, 127, 128, 197
Cows, in the natural or wild state, 9, 68, 136
Cows, in calf, treatment of, 130, 131
Cows, classification of, 102, 106, 108, 109
Cream, treatment of, 236, 378, 385
Cream, difference in quality, 377, 380
Cream-pots, 34, 298, 308
Crosses and their results, 23, 54, 55, 58, 62, 63, 74, 77

Dairy cows, management of, 113, 116, 117, 119, 123, 140, 367, 392
Dairy cows, too many for the food, 113, 116
Dairy cows, regularity of feeding, 117, 119, 120, 133, 137
Dairy room, 233, 237, 383, 384, 386
Dairy utensils, treatment of, 296, 297, 299, 322, 347
Dairy-fed pork, excellence of, 361
Dairyman’s motto, 117, 120
Dairy-woman, letter to a, 355
Denmark cattle, 53
Diarrhœa, cause and treatment of, 287, 291
Digestive organs, 22, 86, 109, 130, 277
Diseases of dairy stock, 271, 279, 286, 290
Dunlop cheese, 261, 262, 264
Dunlop cheese, analysis of, 269
Dutch cattle, 14, 15, 32, 37, 52, 104, 107
Dysentery, symptoms and treatment of, 288

Early maturity, importance of, 23, 36, 362, 364
Elements of food, 116, 120, 122, 125, 138, 397
Escutcheon, form of the, 24, 65, 66, 69, 91, 93, 95, 97, 99, 101,
103, 105
Escutcheon, transmission of the, 65, 66, 67, 68, 70
Escutcheon, of calves 102, 110, 155
Exceptional and characteristic qualities, 9, 59, 68
External signs of milkers, 80, 87, 88, 89, 110

False presentations in calving, 274, 275
Fat of animals, how formed, 120, 121, 127, 374
Fat forming elements, 120, 122, 128, 381
Feeding, course of, 118, 123, 124, 127, 129, 131, 133, 138, 140, 168
Food and shelter, 10, 56, 113, 116, 117, 119, 136, 168
Food to produce quantity, 117, 122, 127, 136, 139, 387
Food adapted to the animal, 381, 396
Food, economy of, 400
Food, bulk of, 144, 381
Food, variety of required, 121, 143, 144
Food, steaming the, 387, 396
Foul in the foot, treatment of, 284

Garget, symptoms and treatment, 271, 272
Gentleness in the care of stock, 147, 148, 164
Gloucester cheese, mode of making, 260, 261
Gloucester cheese, analysis of, 269
Grade and native cattle, 49, 54, 55, 60, 74
Grasses, culture of the, 169, 170, 172, 176, 180
Grasses, varieties of pasture, 169, 170, 184, 185
Grasses, cutting and curing of, 186, 187
Grass-fed cows, 128, 124, 133, 137
Great milkers, form of, 28, 72, 104
Guénon’s method of judging cows, 24, 64, 90, 91, 92, 109
Guénon’s method, explanation of, 65, 91

Hafting and its results, 21
Harley’s experience, 20, 137
Hay cut and moistened, value of, 117, 122, 127
Hereditary qualities, 24, 63
Herefords, origin and characteristics of, 38, 40, 43
Hornless cattle, 78
Hoove, cause and cure of, 282, 283, 292
Hoose, treatment of, 286
Horsfall’s system of feeding, 138, 365, 370, 380, 383
Hubback, fame of, 32, 33
Hungarian cattle, 78

Ice, use of in the dairy, 236, 240, 244
Ice-creams, modes of making, 214, 215
Inflammation of the glands, treatment of, 286
Inflammation of the lungs, treatment of, 286
Indian corn, culture and curing for fodder, 188, 189

Jersey cattle, origin and characteristics of, 26, 27, 29, 30
Jersey cattle, Haxton’s opinion of, 27
Jersey cows, milk of, 30, 76, 301

Lactometer, use of, 149, 210, 211
Letter to a dairy-woman, 355
Lice on cows, how to get rid of, 280
Linseed-meal, value and use of, 128, 197, 381
London dairies, 35, 74, 136
Loss of cud, cure for, 290

Male, selection of the, 62, 66, 75, 77, 362
Mange, symptoms and cure of, 288
Manures, economy and use of, 154, 198, 400, 401
Medicine chest, importance of, 293, 294
Medicine, easily procured, 293, 294
Milch cows, yield of, 18, 20, 25, 116, 133, 301, 372
Milch cows, selection of, 10, 61, 64, 67, 71, 79, 80, 86
Milch cows, teeth of, 81, 83, 85, 86
Milk, nature and composition of, 199, 200, 201, 203, 216, 369
Milk, oily parts of, 200, 204, 216, 217, 218, 239, 389
Milk, cheesy parts of, 200, 204, 216, 241, 369, 389, 400
Milk, temperature for raising cream, 200, 201, 205, 212, 228, 233
Milk, temperature for curdling, 244, 245, 246, 253, 267
Milk, intoxicating liquor from, 201, 202
Milk, difference in quality, 203, 207, 209, 219, 375, 383
Milk, specific gravity of, 203, 209, 210
Milk, setting for cream, 205, 207, 222, 223, 225, 228, 232, 234, 308
Milk, effect of climate on the quantity, 207
Milk, treatment of, 207, 208, 212, 219, 221, 223, 295, 302, 308
Milk, adulterating, 208, 209
Milk, ice-creams from, 214
Milk, of spayed cows, 215
Milk, measures for, 216, 296
Milk, room, 221, 222, 231, 383
Milk, testing the quality of, 149, 209, 211, 376, 397
Milk, feeding for, 56, 114, 115, 117, 123, 127, 129, 131, 132
Milk, greatest yield of on grass, 123, 124, 132, 137
Milk-fever, symptoms and treatment of, 275, 276, 277, 278
Milking, manner of affects the yield, 145, 146, 147
Milking, women best adapted for, 149, 295
Milking, in the Dutch dairies, 295
Milking, qualities, artificial, 9, 68, 136, 148
Milk-mirror, transmission of the, 66, 67, 68, 70
Milk-mirror, form of the, 24, 65, 66, 67, 69, 90, 91, 93, 95, 97, 99,
101
Milk-mirror, explanation of the, 65
Milk-pans, forms of, 223, 224, 296, 306
Milk-yoke, use of the, 295, 296
Milk-veins, size of the, 88, 104, 106, 110
Millet, culture and value of, 189
Mixed food, conducive to health, 121, 143
Moist and succulent food, 117, 122, 127, 133, 136, 139, 144, 387

Native or grade cattle, 14, 49, 50, 54, 56, 60, 61
Nitrogenous substances, value of, 122, 128, 381
North Devons, origin and qualities of, 44, 45, 47, 76
Nutritive value of articles of food, 125, 126

Oakes cow, yield of, 72, 73
Oil-cake, value of, 127, 129, 381
Origin of breeds and races, 9

Parmesan cheese, mode of making, 266, 360
Parturition, treatment at, 131, 273, 274
Pastures, different qualities of, 391
Patton stock, 35
Philadelphia-butter, quality of, 230, 234
Points of a dairy cow, 21, 22, 47, 51, 64, 73, 80, 86, 88, 110
Pork, best quality of, 362
Practice in judging stock, 80
Principles of breeding, 23, 32, 58, 61, 62, 69, 71, 74
Puerperal fever, treatment of, 275, 276
Purgatives in use for cattle, 281

Rape-cake, value of as food, 381, 391
Red water, treatment of, 285
Regularity, importance of, 117, 119, 133, 137, 143
Relative size of male and female, 16, 62, 70, 71, 362
Rennet, how prepared, 247, 248, 249, 259, 332, 349
Rennet, use of, 255, 257, 332
Rings on the horns, 81
Roots for stock, 118, 119, 122, 127, 167, 138, 396
Roots, culture of, 191, 192, 193, 196
Rye, culture and use of, 190

Scours in calves, treatment of, 291
Selection of cows, 10, 61, 71, 79, 80, 86, 110, 111
Shaving the milk-mirror, 95
Short-horns, origin and characteristics of, 31, 33, 35
Short-horns, influence on American cattle, 34, 35, 74
Short-horns, beef of the, 36, 42, 43
Simple fever, symptoms and treatment, 279, 280
Size of animals, relative, 10, 70, 111
Skim-milk cheese, 243, 266, 331, 360
Slinking the calf, 274
Soiling, plants for, 132, 135, 142, 143, 144
Soiling, advantages of, 141, 142, 143
Sponge and cloth, use of the, 231, 232, 234, 358
Spring, treatment of cows in, 131, 133, 137
Square box the best churn, 228
Stamping of butter, 323, 359
Stilton cheese, mode of making, 259, 260
Stock, improvement of, 57, 58, 60, 63, 71, 168
Stock, selection of, 10, 58, 60, 64, 66, 71, 86
Stock, age of, 80, 81
Suffolk swine, crosses with, 362, 363
Surfeited cows, treatment of, 138, 290
Swill-milk, how produced, 144, 208, 209, 210
Swine, the kind of wanted, 362, 363
Swine, treatment of, 364
Symptomatic fever, treatment of, 280

Teeth, indicative of age, 81, 83, 85, 86
The piggery, 361, 364
Time a cow should run dry, 130, 131, 273
Time of calving, 131, 272, 273
Treatment of dairy stock, 56, 130, 131, 133, 134, 136, 138, 140, 148,
168
Typhoid fever, treatment of, 281

Udder, attention to the, 43, 88, 89, 104, 108, 272
Udder, structure of the, 145, 146, 202

Vegetable oils, 379, 389, 409
Virginia, importation of cattle to, 35, 50

Warbles, injure the hide, 290
Warmth and ventilation requisite, 136, 149
Whey, use of the, 344, 354
Willowbank dairy, 20, 137
Winter food for cows, 127, 131, 134, 136, 139
Wood for butter casks and firkins, 324

Yorkshire cattle, notice of, 30, 32, 35, 74
Youatt’s opinion, 18, 47, 272, 277

Transcriber’s Notes

Inconsistent spelling, hyphenation, formatting and lay-out in the
source document have been retained, except as mentioned below. The use
of “ in lieu of the ditto sign „ has been retained as well.

p. vii, ... which I have translated from the German: several words
(including names) are given in their German, not the usual Dutch or
English, spelling.

p.96, as at M M, Fig. 30: there is just a single M visible in the
illustration.

p. 125, second table: presumably the rows correspond to the rows in
the first table on this page.

p. 126: White Silician Beet: possibly an error for White Sicilian or
White Silesian Beet.