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