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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

Milk-mirror, transmission of the,                       66, 67, 68, 70
  Milk-mirror, form of the,  24, 65, 66, 67, 69, 90, 91, 93, 95, 97, 99,
                                                                     101
  Milk-mirror, explanation of the,                                    65
  Milk-pans, forms of,                                223, 224, 296, 306
  Milk-yoke, use of the,                                        295, 296
  Milk-veins, size of the,                             88, 104, 106, 110
  Millet, culture and value of,                                      189
  Mixed food, conducive to health,                              121, 143
  Moist and succulent food,       117, 122, 127, 133, 136, 139, 144, 387

  Native or grade cattle,                     14, 49, 50, 54, 56, 60, 61
  Nitrogenous substances, value of,                        122, 128, 381
  North Devons, origin and qualities of,                  44, 45, 47, 76
  Nutritive value of articles of food,                          125, 126

  Oakes cow, yield of,                                            72, 73
  Oil-cake, value of,                                      127, 129, 381
  Origin of breeds and races,                                          9

  Parmesan cheese, mode of making,                              266, 360
  Parturition, treatment at,                               131, 273, 274
  Pastures, different qualities of,                                  391
  Patton stock,                                                       35
  Philadelphia-butter, quality of,                              230, 234
  Points of a dairy cow,         21, 22, 47, 51, 64, 73, 80, 86, 88, 110
  Pork, best quality of,                                             362
  Practice in judging stock,                                          80
  Principles of breeding,                 23, 32, 58, 61, 62, 69, 71, 74
  Puerperal fever, treatment of,                                275, 276
  Purgatives in use for cattle,                                      281

  Rape-cake, value of as food,                                  381, 391
  Red water, treatment of,                                           285
  Regularity, importance of,                     117, 119, 133, 137, 143
  Relative size of male and female,                  16, 62, 70, 71, 362
  Rennet, how prepared,                     247, 248, 249, 259, 332, 349
  Rennet, use of,                                          255, 257, 332
  Rings on the horns,                                                 81
  Roots for stock,                     118, 119, 122, 127, 167, 138, 396
  Roots, culture of,                                  191, 192, 193, 196
  Rye, culture and use of,                                           190

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