Эти результаты важны и полностью подтверждают вывод, который я сделал ранее, что количество и качество масла зависят по существу от корма и содержания; и что подходящими средствами вы можете производить столько же и такого же богатого масла зимой, как и летом.
УКАЗАТЕЛЬ.
Aiton’s opinion of dairy stock, 13, 14, 19
Albuminous substances, value of as food, 122-128
American cattle, origin of, 50, 51, 53, 54, 55, 60
American cheese, 260
Analysis of milk, 216, 397
Analysis of butter, 239, 379, 409
Analysis of cheese, 268, 269
Analysis of hay and grasses, 390, 379
Analysis of cotton-seed cake, 127, 128, 197
Analysis and value of manure, 198, 308, 401
Animals, large and small, 10, 111
Annatto for coloring, 250, 251, 328
Artificial shades in pastures, 135
Ayrshires, as dairy cows, 11, 17, 19, 22, 25, 75, 77
Ayrshires, origin and points of, 11, 12, 14, 16, 22, 23, 25
Ayrshires, yield of, 18, 19, 20, 25
Barn, plan of a, 150, 151, 153
Barn, cellar, convenience of, 154
Barn, temperature of for cows, 154
Bean-vines, value of, 139, 370, 371
Beauty of stock, 28, 36, 41, 72, 73, 104
Berkshire swine, crosses of the, 362, 363
Boussingault’s equivalents, 125, 126
Breed, meaning of the term, 49
Breed, an element in judging dairy cows, 91, 92
Breeds, some must be kept pure, 361
Bull, selection of for breeding, 62, 63, 66, 75, 77
Butter, origin of, 217
Butter, not made by the early Jews, 217
Butter, from cream first skimmed the best, 218
Butter, making of, 220, 221, 228, 229, 230, 232, 309, 320
Butter, modes of churning, 226, 228, 232, 309, 311, 318
Butter, salting of, 238, 321, 386
Butter, composition of, 121, 239, 379
Butter, producing localities, 392
Butter, quantity of milk to make a pound of, 382
Butter, qualities of, 239, 391, 409
Butter, worker, 226, 231, 235, 236
Butter, from poor and rich pastures, 391
Butter, use of the sponge to remove butter-milk, 231, 234
Butter, fat or oil of, 239, 240
Butter, in winter, 233, 385, 410
Butter, in lumps, 238, 323, 327
Butter, time of churning, 229, 236, 319, 386
Butter, cleansing the casks for, 324, 325
Butter, mode of packing, 237, 238, 323, 326
Butter, coloring of, 328, 359
Butter, made by burying cream, 239
Butter-milk, use of, 329, 345, 361
Butter-milk, proportions of, 379
Buying dairy stock, 111
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
Churning, by horse-power, 225, 318
Cleanliness the first requisite, 146, 221, 255, 300, 324, 330, 357
Climate and its effect on stock, 16, 37
Clover, value of for milch cows, 183, 184, 187
Constitution, indications of, 86, 104
Cool-bath, use of the, 303, 304
Costiveness in calves, treatment of, 291, 292
Cotton-seed meal, analysis and use of, 127, 128, 197
Cows, in the natural or wild state, 9, 68, 136
Cows, in calf, treatment of, 130, 131
Cows, classification of, 102, 106, 108, 109
Cream, treatment of, 236, 378, 385
Cream, difference in quality, 377, 380
Cream-pots, 34, 298, 308
Crosses and their results, 23, 54, 55, 58, 62, 63, 74, 77
Dairy cows, management of, 113, 116, 117, 119, 123, 140, 367, 392
Dairy cows, too many for the food, 113, 116
Dairy cows, regularity of feeding, 117, 119, 120, 133, 137
Dairy room, 233, 237, 383, 384, 386
Dairy utensils, treatment of, 296, 297, 299, 322, 347
Dairy-fed pork, excellence of, 361
Dairyman’s motto, 117, 120
Dairy-woman, letter to a, 355
Denmark cattle, 53
Diarrhœa, cause and treatment of, 287, 291
Digestive organs, 22, 86, 109, 130, 277
Diseases of dairy stock, 271, 279, 286, 290
Dunlop cheese, 261, 262, 264
Dunlop cheese, analysis of, 269
Dutch cattle, 14, 15, 32, 37, 52, 104, 107
Dysentery, symptoms and treatment of, 288
Early maturity, importance of, 23, 36, 362, 364
Elements of food, 116, 120, 122, 125, 138, 397
Escutcheon, form of the, 24, 65, 66, 69, 91, 93, 95, 97, 99, 101, 103, 105
Escutcheon, transmission of the, 65, 66, 67, 68, 70
Escutcheon, of calves 102, 110, 155
Exceptional and characteristic qualities, 9, 59, 68
External signs of milkers, 80, 87, 88, 89, 110
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
Jersey cattle, origin and characteristics of, 26, 27, 29, 30
Jersey cattle, Haxton’s opinion of, 27
Jersey cows, milk of, 30, 76, 301
Lactometer, use of, 149, 210, 211
Letter to a dairy-woman, 355
Lice on cows, how to get rid of, 280
Linseed-meal, value and use of, 128, 197, 381
London dairies, 35, 74, 136
Loss of cud, cure for, 290
Male, selection of the, 62, 66, 75, 77, 362
Mange, symptoms and cure of, 288
Manures, economy and use of, 154, 198, 400, 401
Medicine chest, importance of, 293, 294
Medicine, easily procured, 293, 294
Milch cows, yield of, 18, 20, 25, 116, 133, 301, 372
Milch cows, selection of, 10, 61, 64, 67, 71, 79, 80, 86
Milch cows, teeth of, 81, 83, 85, 86
Milk, nature and composition of, 199, 200, 201, 203, 216, 369
Milk, oily parts of, 200, 204, 216, 217, 218, 239, 389
Milk, cheesy parts of, 200, 204, 216, 241, 369, 389, 400
Milk, temperature for raising cream, 200, 201, 205, 212, 228, 233
Milk, temperature for curdling, 244, 245, 246, 253, 267
Milk, intoxicating liquor from, 201, 202
Milk, difference in quality, 203, 207, 209, 219, 375, 383
Milk, specific gravity of, 203, 209, 210
Milk, setting for cream, 205, 207, 222, 223, 225, 228, 232, 234, 308
Milk, effect of climate on the quantity, 207
Milk, treatment of, 207, 208, 212, 219, 221, 223, 295, 302, 308
Milk, adulterating, 208, 209
Milk, ice-creams from, 214
Milk, of spayed cows, 215
Milk, measures for, 216, 296
Milk, room, 221, 222, 231, 383
Milk, testing the quality of, 149, 209, 211, 376, 397
Milk, feeding for, 56, 114, 115, 117, 123, 127, 129, 131, 132
Milk, greatest yield of on grass, 123, 124, 132, 137
Milk-fever, symptoms and treatment of, 275, 276, 277, 278
Milking, manner of affects the yield, 145, 146, 147
Milking, women best adapted for, 149, 295
Milking, in the Dutch dairies, 295
Milking, qualities, artificial, 9, 68, 136, 148
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
Scours in calves, treatment of, 291
Selection of cows, 10, 61, 71, 79, 80, 86, 110, 111
Shaving the milk-mirror, 95
Short-horns, origin and characteristics of, 31, 33, 35
Short-horns, influence on American cattle, 34, 35, 74
Short-horns, beef of the, 36, 42, 43
Simple fever, symptoms and treatment, 279, 280
Size of animals, relative, 10, 70, 111
Skim-milk cheese, 243, 266, 331, 360
Slinking the calf, 274
Soiling, plants for, 132, 135, 142, 143, 144
Soiling, advantages of, 141, 142, 143
Sponge and cloth, use of the, 231, 232, 234, 358
Spring, treatment of cows in, 131, 133, 137
Square box the best churn, 228
Stamping of butter, 323, 359
Stilton cheese, mode of making, 259, 260
Stock, improvement of, 57, 58, 60, 63, 71, 168
Stock, selection of, 10, 58, 60, 64, 66, 71, 86
Stock, age of, 80, 81
Suffolk swine, crosses with, 362, 363
Surfeited cows, treatment of, 138, 290
Swill-milk, how produced, 144, 208, 209, 210
Swine, the kind of wanted, 362, 363
Swine, treatment of, 364
Symptomatic fever, treatment of, 280
Teeth, indicative of age, 81, 83, 85, 86
The piggery, 361, 364
Time a cow should run dry, 130, 131, 273
Time of calving, 131, 272, 273
Treatment of dairy stock, 56, 130, 131, 133, 134, 136, 138, 140, 148, 168
Typhoid fever, treatment of, 281
Udder, attention to the, 43, 88, 89, 104, 108, 272
Udder, structure of the, 145, 146, 202
Vegetable oils, 379, 389, 409
Virginia, importation of cattle to, 35, 50
Warbles, injure the hide, 290
Warmth and ventilation requisite, 136, 149
Whey, use of the, 344, 354
Willowbank dairy, 20, 137
Winter food for cows, 127, 131, 134, 136, 139
Wood for butter casks and firkins, 324
Yorkshire cattle, notice of, 30, 32, 35, 74
Youatt’s opinion, 18, 47, 272, 277
Примечания транскрибатора
Непоследовательное написание, расстановка дефисов, форматирование и макет в исходном документе были сохранены, за исключением случаев, упомянутых ниже. Использование « вместо знака повтора „ также было сохранено.
стр. vii, ... которые я перевел с немецкого: несколько слов (включая имена) даны в их немецком, а не в обычном голландском или английском написании.
стр. 96, как в M M, рис. 30: на иллюстрации видна только одна M.
стр. 125, вторая таблица: по-видимому, строки соответствуют строкам в первой таблице на этой странице.
стр. 126: Белая силичийская свекла: возможно, ошибка вместо Белой сицилийской или Белой силезской свеклы.
стр. 192, Питательный эквивалент ... один фунт сена: как напечатано в исходном документе. Сравнение между сеном и картофелем неверно на коэффициент 100 (см. также таблицу на странице 126).
стр. 216, таблица: сложение дает 1000,4, а не ровно 1000.
стр. 217 и стр. 241: Стихотворение из «Мальчика фермера» Роберта Блумфилда (1800).
стр. 329, кривой Рейн: это должно читаться как Кривой Рейн, Кривой — часть названия реки (Kromme Rijn).
стр. 330, Комиссионный сыр: Сыр Комиссии был бы более точным переводом.
стр. 337, ... как показано в печати: вероятно, ошибка вместо ... как показано на разрезе (или подобное).
p. 347, 536,834,830 pounds: the amount appears to be a factor 10 too high.
стр. 353, турнезоль: красящий агент чаще называют лакмусом.
стр. 401, таблица требований к содержанию: текст и таблица упоминают разные количества продуктов питания; расчет от ежедневного до общего использования турнепса кажется ошибочным.
Внесенные изменения:
Сноски и иллюстрации были вынесены из текстовых абзацев; некоторые таблицы были переупорядочены.
Неанглийские слова не были исправлены, если не указаны ниже.
Некоторые очевидные мелкие опечатки и ошибки пунктуации были исправлены молча.
Оглавление отсутствовало в исходном документе и было создано для этой электронной книги.
Исходный документ содержал две иллюстрации, каждая из которых была пронумерована Рис. 56, Рис. 57 и Рис. 58. Первые появления этих иллюстраций и ссылки на них были перенумерованы как Рис. 56a, Рис. 57a и Рис. 58a, вторые экземпляры и ссылки на них — как Рис. 56b, Рис. 57b и Рис. 58b.
В некоторых местах знак повтора (в этой книге “) был заменен на повторенный текст.
стр. 212: “ вставлено перед «До ста двенадцати фунтов ...»
стр. 243: “ удалено перед «Вечернее и утреннее молоко»
стр. 393, таблица: Parson изменено на Pawson
стр. 401, таблица требований к содержанию: заголовок «В день» перемещен, чтобы включить первый столбец; заголовок «фунты» добавлен к последним трем столбцам.