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قراءة كتاب The American Reformed Cattle Doctor Containing the necessary information for preserving the health and curing the diseases of oxen, cows, sheep, and swine, with a great variety of original recipes, and valuable information in reference to farm and dairy
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اللغة: English
The American Reformed Cattle Doctor Containing the necessary information for preserving the health and curing the diseases of oxen, cows, sheep, and swine, with a great variety of original recipes, and valuable information in reference to farm and dairy
الصفحة رقم: 1
THE
AMERICAN REFORMED
CATTLE DOCTOR;
CONTAINING
THE NECESSARY INFORMATION
FOR
PRESERVING THE HEALTH AND CURING THE DISEASES
OF
OXEN, COWS, SHEEP, AND SWINE,
WITH
A GREAT VARIETY OF ORIGINAL RECIPES,
AND
VALUABLE INFORMATION IN REFERENCE TO
FARM AND DAIRY MANAGEMENT;
WHEREBY
EVERY MAN CAN BE HIS OWN CATTLE DOCTOR.
THE PRINCIPLES TAUGHT IN THIS WORK ARE, THAT ALL MEDICATION
SHALL BE SUBSERVIENT TO NATURE; THAT ALL MEDICINAL AGENTS
MUST BE SANATIVE IN THEIR OPERATION, AND ADMINISTERED
WITH A VIEW OF AIDING THE VITAL POWERS, INSTEAD OF
DEPRESSING, AS HERETOFORE, WITH THE
LANCET AND POISON.
BY
G. H. DADD, M. D., VETERINARY PRACTITIONER,
AUTHOR OF "ANATOMY AND PHYSIOLOGY OF THE HORSE."
BOSTON:
PHILLIPS, SAMPSON, AND COMPANY,
110 Washington Street.
1851.
Entered according to Act of Congress, in the year 1851, by
G. H. DADD, M. D.,
In the Clerk's Office of the District Court for the District of Massachusetts.
STEREOTYPED AT THE
BOSTON STEREOTYPE FOUNDRY.
CONTENTS.
PAGE | ||
Introduction, | 9 | |
CATTLE | ||
Importance of supplying Cattle with pure Water, | 15 | |
Remarks on feeding Cattle, | 17 | |
The Barn and Feeding Byre, | 21 | |
Milking, | 24 | |
Knowledge of Agricultural and Animal Chemistry important to Farmers, | 25 | |
On Breeding, | 30 | |
The Bull, | 34 | |
Value of different breeds of Cows, | 35 | |
Method of preparing Rennet, as practised in England, | 36 | |
Making Cheese, | 37 | |
Gloucester Cheese, | 38 | |
Chester Cheese, | 39 | |
Stilton Cheese, | 40 | |
Dunlop Cheese, | 41 | |
Green Cheese, | 42 | |
Making Butter, | 44 | |
Washing Butter, | 45 | |
Coloring Butter, | 46 | |
Description of the Organs of Digestion in Cattle, | 47 | |
Respiration and Structure of the Lungs, | 53 | |
Circulation of the Blood, | 54 | |
The Heart viewed externally, | 55 | |
Remarks on |