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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 ManagementFlint, Charles Louis

Science

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

Name: 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
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

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

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