Dairy--selection and management of cows 60, 61 milking 61 properties of milk 62 variations in 63 cream--clouted ditto 65 Making butter from sour, sweet, and clouted cream 66, 67 sourness of cream 68 quickness in churning 68 over-churning 69 temperature of milk and cream 69 advantages of churn'g the whole 69 cleanliness in churning 70 premium butter, how made 70 Orange county do. do. 71 Making cheese, how effected 72 creamed and uncreamed 73 buttermilk cheese 73 whey do. 74 vegetable substances added 74 preparation of rennet 75 different qualities of cheese 77 warming the milk 77 quality of rennet 78 quantity of rennet 78 treatment of curd 79 separation of whey 80 cheese, salting 81 addition of cream 81 size of cheese 81 mode of curing 82 ammoniacal cheese 82 inoculating do. 82 premium cheese, how made 83 Ducks--see POULTRY. Farm dogs 207-214 Feeding defined 21 See CATTLE, SHEEP, &c. Food, comparative nutritive qualities of 22 how given, purposes fulfilled by it 22 changes in 24 See ANIMALS, PRODUCTS, &c. Geese--see POULTRY. Guinea-hen--see ditto. Hens--see POULTRY. Hinny--see ASS.