Contents: Vol. I: 1. The history of dairying. 2.
Economics of milk production. 3.
Milk consumption. 4.
Economics of market milk. 5.
Economics of the butter industry. 6.
Economics of the cheese-industry. 7.
Economic phases of the concentrated milk products. 8.
Economics of the ice cream industry. 9.
Economic phases of milk by products. 10.
Origin, development, and classification of dairy cattle. 11.
The Holstein-Friesian. 12.
The jersey. 13.
The Guernsey. 14.
The Ayrshire. 15.
The Brown Swiss. 16.
The milking shorthorn. 17.
The red polled. 18.
The lesser breeds. 19.
Types of dairy farming and breed selection. 20.
Selecting the individual cow. 21.
Fundamental considerations of heredity. 22.
Measures of genetic makeup. 23.
Known inherited characteristics in dairy cattle. 24.
Systems of breeding. 25.
Selection and care of the herd sire. 26.
Artificial insemination. 27.
The purebred business. 28.
Growth and development. 29.
Calf raising. 30.
Raising the heifer from weaning to calving time