FEEDING STOCK--Carbonaceous and Nitrogenous Foods;
What is Carbon? What is Nitrogen? Compounding Rations;
Per day and per 1,000 lbs. Live Weight; Sample
Rations; Fattening Rations; Working Rations; Digestibility
of Foods; Elements of Foods; Ensilage; Remarks 40-52
HANDLING MILK--Keep Quiet; Regularity; Keep Down
the Foul Odors; Keep Out the Dirt; Let Out the Cows;
A Lick of Meal; Care of Milk; Composition of Milk;
Deterioration of Milk in the Udder; Do Fats Expand
Before Congealing? Effects of Falling Temperature;
Cooling and Airing; Protection from the Hot Sun; Treatment
of Night's and Morning's Milk; Receiving; Testing;
Bad Milk; Weighing; Keeping Milk 53-66
BUTTER MAKING--Deep Setting and Water Cooling;
Effect of Too Low Cooling; Buttermilk Flavor; Shallow
Setting and Air Cooling; Oxydizing Cream; Skimming
Milk; When to Skim; Churning; Temperatures; What
Makes the Butter Come; When to Stop Churning; Working;
Salting; Salt as a Preservative; Packing Butter;
Preparing the Package; Closing the Package; Storing;
Style of Package 67-80
CHEESE MAKING--Duty of Patrons; Unreasonable Expectation;
Guarantees; Heating; Coloring; Setting;
Other Details; Keep the Temperature Even; Cutting;
Cut Fine; "Cooking;" Drawing the Whey; Salting;
Putting to Press 81-91
ACID IN CHEESE MAKING--Analysis of Milk; What the
Cheese Maker Does; What Ought to Be; Theory and
Practice 92-95
RENNET--Soaking in Whey; Tainted Rennet; Curing Rennets;
Age an Advantage; Saving Rennets; Selecting
Rennets; Wholesale Preparation; Excluding Air 96-101
CURING ROOMS--Temperature; An Example; Moisture
in Curing; Better Cheese Can Be Made 102-106
WHEY--Composition of Milk; Composition of Whey; Poor
Stuff; Cruelty to Animals 107-110