Milch Cows and Dairy Farming Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

In the regular operations of the dairy, however economically conducted, there will always be more or less refuse in the shape of whey, butter-milk, or skim-milk, which may be co...

This chapter I translate from an admirable little work in German, “_Die Holländische Rindviehzucht und Milchwirthschaft im Königreich Holland_,” by Ellerbrock, a distinguished v...

No branch of dairy farming can compare in importance with the management of cows. The highest success will depend very much upon it, whatever breed be selected, and whatever amo...

The milking qualities of our domestic cows are, to some extent, artificial, the result of care and breeding. In the natural or wild state, the cow yields only enough to nourish...

Milk, if allowed to become sour, will eventually curdle, when the whey is easily separated; and this simple mode was probably the universal method of making cheese in ancient ti...

We have dwelt thus far mainly upon the prominent breeds of cattle known among us, and especially those adapted to the dairy. But a large proportion--by far the largest proportio...

We have now reviewed the prominent races of cattle found in American dairy herds, and devoted some space to an examination of the principles to be followed in the breeding of da...

Dairy stock, properly fed and managed, is liable to few diseases in this country, notwithstanding the sudden changes to which our climate is subject. If pure air, pure water, a...

As already stated, the grasses in summer, and hay in winter, form the most natural and important food for milch cows; and whatever other crops come in as additional, these will...

Butter, as we have seen, is the oily or fatty constituent of all good milk, mechanically united or held in suspension by the solution of caseine or cheesy matter in water. It is...

Milk, as the first and natural food of man, has been used from the remotest antiquity of the human race. It is produced by the females of that class of animals known as the _mam...

It has been found in practice that calves properly bred and raised on the farm have a far greater intrinsic value for that farm, other things being equal, than any that can be p...

In the earlier chapters of this work I have spoken to farmers and dairymen of the selection, care, and management, of dairy stock. The seventh, eighth, and ninth chapters relate...

This work is designed to embody the most recent information on the subject of dairy farming. My aim has been to make a practically useful book. With this view, I have treated of...

Milking and Treatment of Milk. -- Determination of the Milking Qualities of the Cows -- Treatment of Milk for Butter -- Methods of Churning -- Churning in the Common Churn -- Th...

Timothy grass -- June grass -- Meadow Foxtail -- Orchard grass, or Rough Cocksfoot -- Rough-stalked Meadow grass -- Fowl Meadow grass -- Rye grass -- Italian Rye grass -- Redtop...

Garget -- Puerperal or Milk Fever -- Simple Fever -- Typhoid Fever -- Hoove or Hoven -- Choking -- Foul in the Foot -- Red Water -- Hoose -- Inflammation of the Glands -- Inflam...