CONTENTS.

PREFACE 3-4
HISTORICAL—In Asia; Among the Jews; In Southern Europe; In America; Figures from the Census; Growth in Thirty Years; Product per Cow and per Capita; Home Consumption vs. Exports; Forms of Milk Consumption; The Private Dairy vs. the Factory 5-12
CONDITIONS—Pastures; Water; Winter Food; The Stable; Shelter; The Dairy House; Cleanliness; The Herd. 13-17
DAIRY STOCK—Points of a Milker; Dutch-Friesian; The Jersey; The Guernsey; The Ayrshire; The Shorthorn; The Devon; The American Holderness; Inbreeding; Swiss; Polled; Hereford; Common Stock 18-34
BREEDING DAIRY STOCK—Selection; Coupling; Care 35-39
FEEDING STOCK—Carbonaceous and Nitrogenous Foods; What is Carbon? What is Nitrogen? Compounding Rations; Per day and per 1,000 lbs. Live Weight; Sample Rations; Fattening Rations; Working Rations; Digestibility of Foods; Elements of Foods; Ensilage; Remarks 40-52
HANDLING MILK—Keep Quiet; Regularity; Keep Down the Foul Odors; Keep Out the Dirt; Let Out the Cows; A Lick of Meal; Care of Milk; Composition of Milk; Deterioration of Milk in the Udder; Do Fats Expand Before Congealing? Effects of Falling Temperature; Cooling and Airing; Protection from the Hot Sun; Treatment of Night's and Morning's Milk; Receiving; Testing; Bad Milk; Weighing; Keeping Milk 53-66
BUTTER MAKING—Deep Setting and Water Cooling; Effect of Too Low Cooling; Buttermilk Flavor; Shallow Setting and Air Cooling; Oxydizing Cream; Skimming Milk; When to Skim; Churning; Temperatures; What Makes the Butter Come; When to Stop Churning; Working; Salting; Salt as a Preservative; Packing Butter; Preparing the Package; Closing the Package; Storing; Style of Package 67-80
CHEESE MAKING—Duty of Patrons; Unreasonable Expectation; Guarantees; Heating; Coloring; Setting; Other Details; Keep the Temperature Even; Cutting; Cut Fine; "Cooking;" Drawing the Whey; Salting; Putting to Press 81-91
ACID IN CHEESE MAKING—Analysis of Milk; What the Cheese Maker Does; What Ought to Be; Theory and Practice 92-95
RENNET—Soaking in Whey; Tainted Rennet; Curing Rennets; Age an Advantage; Saving Rennets; Selecting Rennets; Wholesale Preparation; Excluding Air 96-101
CURING ROOMS—Temperature; An Example; Moisture in Curing; Better Cheese Can Be Made 102-106
WHEY—Composition of Milk; Composition of Whey; Poor Stuff; Cruelty to Animals 107-110

TABLE OF ILLUSTRATIONS.

Farmer and Dairyman Advertisement
Thomas Higgin, Esq
Jerseys
Titlepage
Dutch-Friesian Bull
Dutch-Friesian Cow
Guernsey Bull
Guernsey Cow
American Holderness Bull
American Holderness Cow
Freisian Cattle Advertisement
Cheese and Butter Makers' Supplies Advertisement
F.B. Fargo and Co Advertisement
Onandaga F.F. Salt
The Crowell Creamer Advertisement
Cornish, Curtis and Greene Advertisement
Jenk's Automatic Cheese Maker Advertisement

Apparatus & Supplies

FOR

Cheese Factories, Creameries
and Dairies.

AT

WHOLESALE

A list of articles necessary for
making cheese from 20 to 800 cows
sent on application.

CHILDS & JONES,

Utica, N.Y.

Transcriber's Notes: There were a number of printer's errors in punctuation that have been corrected silently.

The following changes in spelling have been made:

Page 26 breedidg is now breeding
Page 31 aovided is now avoided
Page 32 ean is now can
Page 32 commonn is now common
Page 38 crossiug is now crossing
Page 54 advantange is now advantage
Page 67 disadvantange is now disadvantage
Page 81 disadvantange is now disadvantage
Page 85 controled is now controlled
Page 86 aide is now aside

The coverpage is placed in the public domain.