SECTION I. THE BREEDING OF STOCK.--SECTION II. THE BREEDS OF STOCK. The Form of Animals. _Breeds of the Ox._ Shorthorns. Devons. Herefords. Ayrshires. Polled Cattle. Kyloes. Long-horned. Kerrys. Alderneys. _Sheep._ The Leicester. Lincoln. Cotswold. Cheviot. Southdown. Shropshire. Blackfaced. _Breeds of the Pig._ Berkshire. Yorkshire. _Breeds of the Horse._ Clydesdales. Suffolk Punch. Hunters and Racers. 47 PART III. ON THE MANAGEMENT OF LIVE STOCK. SECTION I. THE OX. Breeding Cows. Wintering of Young Stock. Shelter of Stock. Milch Cows. Stall Feeding. Cost of Maintaining Animals. Cooking and Bruising Food. Value for Feeding Purposes of various Foods. Bedding Cattle.--SECTION II. THE SHEEP. Breeding Ewes. Yeaning. Rearing of Lambs. Sheep Feeding. Sheep Dips.--SECTION III. THE PIG. Young Pigs. Store Pigs. Fattening Pigs.--SECTION IV. THE HORSE. Foals. Dietaries for the Horse. 74 PART IV. MEAT, MILK, AND BUTTER. SECTION I. MEAT. Quality of Meat. Is very Fat Meat Unwholesome? Diseased Meat.--SECTION II. MILK. Composition of Milk of Different Animals. Yield of Milk. Preserved Milk.--SECTION III. BUTTER. History of Butter. Irish Butter. Composition of Butter. The Butter Manufacture. 112 PART V. ON THE COMPOSITION AND VALUE OF VEGETABLE FOODS.