Manning's book on cattle, sheep and swine ... carefully prepared after a ripe experience of twenty-five years in stock raising and an extensive practice in veterinary surgery

Front matter

VOLUME I

No 4

FAMOUS AUTHORS’ SERIES

Chapter I. Natural History Of Cattle

Their Origin. — Early Domestication. — The Different Kinds and Their Peculiarities. — Improved Breeds.— Devons. — Herefords.^ Sussex. — Short Horns.— Alderneys— Ayrshires. — Holsteins.— Kerry Cows.— Polled Cattle.— Galloways. — The Cherokee or Texas Cattle, etc., etc * 1 i

Chapter II. Breeding And Feeding

Grasses. — Best Breeds. — How to Breed. — General Utility. — Breeding in Line.- — Form and Quality. — Practical Suggestions. — Breeding Grades. — Start the Herd. — Tens Years’ Produce. — Selection. — Common-Sense. — Gestation of Cows. — Feeding Standards. — Ration for Milch Cows.— Raising Young Cattle. — Castration 123

CHAPTER TIL

TRAINING AND WORKING.

Training vs. Breaking. — Training the Calf. — Haltering. — Training to Milk. — Feeding at Milking Time. — Viciousness in Cows.— Hooking Cows. — Training Oxen. — Train Stock Young. — Summing Up. — Managing a Kicking Cow. 143

Chapter IV. How To Shelter

Necessity of Shelter. — Artificial Protection. — A Framed Stable. — A Cheap Stable. — About Barns. — A Common-Sense Barn. — A Square Cross Barn. — Basements for Cattle. — Arranging the Basement. — Adapting Means to the End. — What to Plant. 155

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VI

TABLE OF CONTENTS.

Chapter V. How To Pasture, Feed And Water

About Pasturage. — Clovers that do Well. — Undesirable Clovers. — Alfalfa. — The True Grasses. — Timothy, or Cat’s Tail Grass. — Blue Grass. — Red Top. — Orchard Grass. — Fowl Meadow Grass.— Time for Pasturing. — Watering. — Feeding Stock Cattle. — How to Feed. — Feeding Milch Cows 173

Chapter VI. Benefits Of Kind And Careful Treatment

Feeding for Profit. — As Between Well and Ill-Kept Stock. — Heavy Weights. — Profit in Early Maturity. — Make Beef Young. — Baby Beef. — Feeding : Cost in England. — Summer Feeding. — Animal Waste. — Animal Heat.— Advantages of Summer and Winter Feeding 180

Chapter VII. How To Buy And How To Sell

The Value of Good ,Qare. — Estimating Weight. — Estimating by Measurement. — Buying to Feed. — How to Buy Breeders. — Where Good Beef Lies. — Buying Feeding Stock. — Analyzing the Carcass. — Proper Shape of Well-Bred Fattening Stock. — How to Buy.

— Buying Milch Cows. — Buying Dairy Milkers.— Milk Mirrors. — The True Value of Milk Mirrors. — Value of Escutcheon Marks. — Milkers in all Breeds. — Heredity. — Digestion. — Respiration.— Milk Veins. — Veins of the Udder. — Judging Age by the Teeth 193

Chapter VIII. The Dairy

Rushing into New Industries. — The Importance of Dairying.— Estimated Production, of Butter and Cheese. — Conditions Necessary to Dairying. — How to Build. — Sub-earth Ventilation. — Care of Milk.— Modern Home Dairies. — Animal Odor. — Temperature.

— Various Methods of Raising Cream. — Making Dairy Butter. — Salting Butter. — Washing or Working Butter.— Packing Butter. — Preparing Packages. — Kind of Salt to Use. — Cheese-Making. — Cheddar Cheese. — Cheshire Cheese. — How to Sell Butter.

— Utilizing Waste Products 213

PART IV.

DISEASES OF CATTLE.

THEIR CAUSES; HOW TO KNOW THEM; WHAT TO DO.

Chapter I. Diseases In General — Recognizing And Distinguishing Them

Farmers Should Understand Symptoms. — Of Diseases in General. — Use Common Sense. — Graduation of Doses. — Frequency of Administering,: — Forms of Doses. — How to Give Medicine. — Injections. — Vapors, Spraying and Fumigation. — Anaesthetics. — To Deprive of Sensation. — Blistering — Firing. — Setons. — Bowels. — Sewing up Wounds. — Fomentations.— Operation of Bleeding. — Recognizing and Distinguishing Diseases.

— The Pulse. — The Breathing. — -The Animal Heat. — The Skin and Hair.— The Posture.— Indications of Pain. — Spec*ul Signs in Cattle....*.*. — 233

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Chapter II, Gestation, Diseases And Accidents Thereof

Plural and Multiple Gestation. — Treatment During Gestation. — Birth.— Prolonged Labor.

— Large Presentation.— Unnatural Positions of the Calf. — Flooding. — Presentation of After-birth. — Inversion of the Womb.— Languid Labor.— Irritability and Straining. —Temporary Paralysis. — Abortion. — Isolation. — Milk Fever. — Mammitis. — Treatment of Calves. — Dysenter.v : 248

Chapter III. Infectious, Contagious And Epidemic Diseases

Pneumonia. — History. — Its Malignant Contagiousness. — Definition.— How the Infection enters the System. — How Long is a Diseased Animal Infectious. — How to Enow it.

What to do. — 'Texas Fever. — How to Know it:— Bloody Murrain.— Its Malignant

Character. — Preventives. — What to do. — Foot and Mouth Diseases.— Malignant Catarrh.— Lice.— Fouls. — Horn Ail. — Choking .. « 261

Chapter IV. Medicines And Instruments : What To Keep

I. Dissection. — II. Action of Medicines. — III. Medicines to be Kept, and Doses. — IV. Simple and Valuable Recipes. — V. Forms of Clysters. — VI. Infusions. — VII. Anti- Spasmodics— VIII. Mucilages.— IX. Washes.— X. Poultices.— XI. Fumigations.—

XII. Tincture for ounds ..i... 275

PART V.

SHEEP.

THEIR HISTORY, BREEDS, CHARACTERISTICS, BREEDING,

AND MANAGEMENT.

Chapter I. Origin, Principal Breeds And Characteristics

Cosmopolitan Nature of Sheep. — Long Wooled Sheep. — L Leicester. — II. Border Leicester.— in. Cotswold. — Good Qualities of Cotswolds. — Cotswolds in the West. — IV. Lincoln Sheep. — V. New Oxfordshire Sheep. — VI. Middle-Wooled Sheep. — VII. Cheviot Sheep —VIII. White-Faced Highland Sheep.— IX, Dorset Sheep.— X. Southdowns. —XL Hampshire Downs.— XII. Shropshire Downs.— XIII. Oxford Downs.— Fine- Wooled Sheep. — XIV. American Merinos. — The Fleece. — The Head. — The Body. —

The Most Profitable Sheep.— Divisions of Wool • • 293

Chapter II. Breeding And Management Of Sheep

Watchfulness Necessary. — How to Breed. — Time for Breeding. — Coupling. — Keeping the Record.— The Management of Rams.— Training Rams— Pasturing Sheep. — Shade in Pastures. — Water — Dosing Sheep.— Fall Pasturage and Feeding.— Sheep Barns. — Special Winter Food— Management of Lambs.— Docking Lambs. — Castration.— Weaning. — The Nursery 313 vm

TABLE OF CONTENTS.

PART VI.

DISEASES OF SHEER

HOW TO KNOW AND HOW TO CURE.

CHAPTER I.

ANATOMY AND DISEASES OF SHEEP.

The Head —The Trunk.— The Fore-Leg — The Hind-Leg.— Importance of the Head tc Breeders.— Diseases of the Head and Brain.— The Teeth.— Swelled Head.— Vegetable Poisoning. -Inflammation of the Eye.— Sheep Distemper.— How to Know it.— What

to do.— Grubs in the Head,— How to Save the Sheep.— Apoplexy.— Prevention,

Inflammation of the Brain.— Tetanus, or Lock-Jaw.— Palsy.— Rabies.— Hydatids on the Brain.— Parasites of the Body and Skin —The Scab.— How to Know it.— Diseases of the Generative and Urinary Organs.— Diseases of the Limbs and Hoofs.— Foot Rot.— How to Cure it. — Fouls, and Travel-Sore Feet.— Gravel.— The Biflex Canal.— Maggoty Sheep.— Lung Worms.— Intestinal Worms.— Rotten Liver.— Colic

PART VII.

SWINE.

HISTORY, BREEDS, CHARACTERISTICS, AND MANAGEMENT.

CHAPTER I.

HISTORY AND BREEDS.

Origin of the Hog.— Teeth of the Hog.— Importance of Swine to Man.— I. Improved Breeds of Swine.— English Breeds.— IT. The Rerksh ires.— Establishing the Improved Berkshire. — Standard Characteristics of Berkshires — III. Neapolitan Hogs— IV. Essex Breed.— V. Yorkshire Hog.— VI. Suffblks.— VII. Lancashire Hogs.— YTII. Lancashire Middle-Breed.— IX. Large Lancashire.— American Breeds — X. Poland China. — XI. Chester Whites. — XII. Jersey Reds. — Cheshires— XIII. Characteristics.

— Recapitulation of Breeds 343

CHAPTER IL.

BREEDING AND MANAGEMENT.

Importance of Swine A Back-Woods Hog. — Fixing and Holding the Characteristics. — Selection Always Important.— Breeding Age of Swine.— Care of Breeding Sows.— Weaning. Management of Swine. — Absolute Cleanliness Necessary. — Summary 362

Chapter III. Feeding And Shelter

Good vs. Bad Food. — Summer Feeding.— Other Summer Foods. — Roots.— The Grains.— Feeding South. — Mast. — Feeding in Confinement. — Hog Barns. — A. Cross Barm— A Simple Pen. — Summary. — Light vs. Heavy Hogs :.... ........... 370

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IX

PART VIII.

DISEASES OF SWINE.

HOW TO KNOW AND HOW TO CURE THEM.