Milch Cows And Dairy Farming

About this eBook

Author

Flint, Charles Louis, 1824-1889

Title

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

Credits

Produced by MWS, Bryan Ness, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

SF: Agriculture: Animal culture

Subject

Cows

Category

Text

Project Gutenberg

eBook-No. 58592

Release Date

January 1, 2019

Copyright

Public domain in the USA.

Contents

1. 1.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.
2. 2.CONTENTS.
3. 3.PREFACE .
4. 4.CHAPTER I . INTRODUCTORY.—THE VARIOUS RACES OF PURE-BRED CATTLE IN THE UNITED STATES. — The Ayrshires — The Jersey — The Short-horns. — The Dutch — Herefords. — The North Devons.
5. 5.CHAPTER II . AMERICAN GRADE OF NATIVE CATTLE.—THE PRINCIPLES OF BREEDING.
6. 6.CHAPTER III . THE SELECTION OF MILCH COWS.
7. 7.CHAPTER IV . FEEDING AND MANAGEMENT OF DAIRY COWS. — Soiling. — Milking. — The Barn.
8. 8.CHAPTER V . THE RAISING OF CALVES.
9. 9.CHAPTER VI . CULTURE OF GRASSES AND OTHER PLANTS RECOMMENDED FOR FODDER. — Timothy grass — June grass — Meadow Foxtail — Orchard grass , or Rough Cocksfoot — Rough-stalked Meadow grass — Fowl Meadow grass — Rye grass — Italian Rye grass — Redtop — English Bent — Meadow Fescue — Tall Oat grass — Sweet-scented Vernal grass — Hungarian grass , or Millet — Red Clover — White Clover — Indian Corn — Common Millet ( Panicum miliaceum ) — Rye — Oats — Chinese Sugar-Cane — The Potato ( Solanum tuberosum ) — The Carrot ( Daucus carota ) — Turnip ( Brassica rapa ) — Mangold Wurzel — Parsnip ( Pastinaca sativa ) — Kohl Rabi ( Brassica oleracea , var. caulorapa ) — Linseed Meal — Rape-Cake — Cotton-seed Meal — Manures
10. 10.CHAPTER VII . MILK.
11. 11.CHAPTER VIII . BUTTER AND THE BUTTER-DAIRY.
12. 12.CHAPTER IX . THE CHEESE-DAIRY. — Cheshire Cheese — Stilton Cheese — Gloucester Cheese — Cheddar Cheese — Dunlop Cheese — Dutch Cheese — Parmesan — American Cheese
13. 13.CHAPTER X . THE DISEASES OF DAIRY STOCK. — Garget — Puerperal or Milk Fever. — Simple Fever. — Typhoid Fever — Hoove or Hoven — Choking — Foul in the Foot. — Red Water — Hoose — Inflammation of the Glands — Inflammation of the Lungs. — Diarrhœa — Dysentery — Mange — Lice — Warbles. — Loss of Cud — Diseases of Calves. — Diarrhœa , Purging , or Scours — Constipation or Costiveness — Hoove — Canker in the Mouth
14. 14.CHAPTER XI . THE DAIRY HUSBANDRY OF HOLLAND. — Milking and Treatment of Milk. — Determination of the Milking Qualities of the Cows. — Treatment of Milk for Butter. — Methods of Churning. — Churning in the Common Churn. — The Lever Churn — Churning with an Elastic Rod. — Churning with the Treadle Lever. — Churning by Horse-power. — Duration of the Churning. — Working and Treatment of Butter. — The Form of Fresh Butter. — The Packing of Butter in Firkins and Barrels. — Coloring of Butter. — Use of the Butter-milk. — The Manufacture of the different kinds of Dutch Cheese. — Cheese-making in South Holland. — Manufacture of Sweet Milk Cheese in South Holland. — The Use of the Whey of Sweet Milk Cheese. — May Cheese. — Jews’ Cheese. — Council’s Cheese. — New Milk’s Cheese. — Cheese-making in North Holland. — The Utensils used in Cheese-making in North Holland — Variety of North Dutch Cheeses, and the Trade in them — Making of Edam Cheese. — The Red Color of Edam Cheese. — Use of the Whey of the North Dutch Sweet Milk Cheese
15. 15.CHAPTER XII . LETTER TO A DAIRY-WOMAN.
16. 16.CHAPTER XIII . THE PIGGERY AS A PART OF THE DAIRY ESTABLISHMENT.
17. 17.APPENDIX . — Gain or Loss of Condition ascertained by weighing Cattle Periodically. — Richness of Milk and Cream. — Comparison of different methods of Feeding Dairy Cows. — Quality of Butter.
18. 18.INDEX.
19. 19.Transcriber’s Notes

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