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Richard Lamb Allen. Domestic Animals
Domestic Animals
Table of Contents
INTRODUCTION
INDEX
CHAPTER I. INTRODUCTORY REMARKS—GENERAL PRINCIPLES OF BREEDING, NUTRITION, MANAGEMENT, &c
PRINCIPLES OF BREEDING
GENERAL FORM AND CHARACTERISTICS
The Lungs
RESPIRATION IN ANIMALS
The Effects of Respiration
Perspiration
The Food which supplies Respiration
Circumstances which augment Respiration
THE FEEDING OF ANIMALS
Purposes fulfilled by different Kinds of Food
The Changes in the Food of Animals
The Profit of Feeding
CHAPTER II. NEAT OR HORNED CATTLE
Various Domestic Breeds
Native Cattle
The Devon
The Short Horns, or Durhams
THE IMPORTATION OF SHORT HORNS INTO THIS COUNTRY
Herefords
The Ayrshire
MANAGEMENT OF CALVES
Diseases and Remedies
Breeding
Breaking Steers
Management of Oxen
Management of Bulls or Vicious Animals
The proper time for turning off Cattle
Fattening Cattle
The selection of Animals for Stall Fattening
Stall-Feeding
DISEASES IN CATTLE
Hoven, or Swelling of the Paunch,
The Proper Mode of giving the above Remedies
Choking
Inflammation of the Stomach
Mange, or Scab
Hollow Horn, or Horn Ail
Jaundice, or Yellows
Mad Itch
Bloody Murrain, or Red Water
Hoof Ail
Loss of Cud
Scours, or Diarrhœa
Warbles
Wounds
Milk, or Puerperal Fever,
Caked Bag
Garget
Sore Teats
Warts
Sore Necks on Working Oxen
The Bite of Poisonous Snakes
For Stings of Bees, Hornets, &c
For a Forming Tumor
Lice and Vermin
The Trembles,
CHAPTER III. THE DAIRY
Cows for the Dairy
Management of Dairy Cows
Milking
MILK
The Constituents of Milk
Circumstances which modify the Quantity and Character of Milk
Cream
BUTTER
Electricity
Sour Cream
Sweet Cream
Clouted Cream
Churning the whole Milk
Sourness of the Cream
Quickness in Churning
Over-churning
Temperature of the Milk or Cream
The alleged advantages of Churning the entire Milk
Cleanliness in all the operations of the Dairy
CHEESE
The Circumstances affecting the Quality of Cheese
Natural Differences in the Milk
Milk of Different Animals
Creamed or Uncreamed Milk
Buttermilk Cheese
Whey Cheese
Mixtures of Vegetable Substances with the Milk
Potato Cheeses,
Preparation of Rennet
Salting the Stomach
Making the Rennet
Different Qualities of Cheese
Mode in which the Milk is warmed
The time during which the Curd stands
The quality of the Rennet
The quantity of Rennet added
The way in which the Rennet is made
The way in which the Curd is treated
The Separation of the Whey
The Mode in which the Salt is applied
Addition of Cream or Butter to the Curd
Size of the Cheese
The Method of Curing
Ammoniacal Cheese
Inoculating Cheese
CHAPTER IV. SHEEP
Uses
VARIETIES
The Domesticated Sheep (O. Aries)
Native or Common Sheep of the United States
The Merino
Exportation of Merinoes from Spain
The first importation of Merinoes into the United States,
Varieties of the Spanish Sheep
The Saxon,
The first Importation of Saxons into this Country
The Rambouillet Flock
The first Importation of the Rambouillets to this Country
The Progress of the Merino in the United States
Peculiarities of the Merino
Breeding Merinoes
The South Down
The form and characteristics of the South Downs
The Cheviot
The Bakewell or Leicester, the Cotswold and Lincolnshire,
Improvement of the Long-Wools
The Cotswold and Lincolnshire
Peculiarity of long Wool and its Uses
Importation of Long-Wools
Breeding the Long-Wools
The ewe goes with young
Winter Management and Food
Shelters
Racks or Mangers
Troughs
Food
The Care of the Ewes with Young
Yeaning
Management of Lambs
Castrating and Docking Lambs
Tagging, or Clatting,
Summer Management
Washing Sheep
Shearing
Smearing or Salving Sheep
Weaning
The time for taking Sheep from the Pastures
Drafting the Flock,
Stall-Feeding
Management of Sheep for the Prairies
DISEASES OF SHEEP
Diarrhœa or Scours,
Dysentery
Hoven
Braxy
Costiveness
Stretches
Poison,
Inflammation of the Lungs
Rot
Foot-Rot
Corrosion of the Flesh by Flies or Maggots,
Flies on Sheep
Protection from the Gad-Fly
Swollen Mouth
Foul Noses
Scab
Ticks and Lice
Pelt-rot
Staggers or Sturdy, and Water in the Head,
Abortion
The Uterus
For Garget, or Caked Bag
Bleeding
Large cuts are healed
To protect lambs from wolves and foxes,
CHAPTER V. THE HORSE
Some of the prominent external points of a fine Saddle or Gig Horse,
Considerations which affect the Value of the Horse
Breeding
The Gestation of the Mare
The Mare comes in Heat
Management of the Colt
Castrating
Docking
Nicking
Breaking
Longevity of the Horse
Feeding
DISEASES
Glanders
Farcy
Lampas
Poll-evil
Heaves
Catarrh or Horse Distemper
Spasmodic Colic
Flatulent Colic
Inflammation of the Bowels
The second variety of Inflammation of the Bowels
Physicking
Worms
Bots
Wind-galls
Inflammation of the Fetlock
Cutting
Sprain of the Coffin-Joint
Ringbone
Enlargement of the Hock
Curb
Bone Spavin
Swelled Legs
Grease
Setons
Founder,
Poison
Epidemics among Horses,
Inflammation of the Eyes
The Sting of Hornets,
For Sprains,
For a Bruise or Blow
Fistula
Wounds
Galls,
Shoeing
Contraction of the Foot
Litter
Corns
An Over-reach
Forging, or Clicking,
The Bearing Rein
The Bit
An Unruly Stud may be controlled
Blinds
The Crib Biter
The Stable
CHAPTER VI. THE ASS, THE MULE, AND THE COMPARATIVE LABOR OF WORKING ANIMALS
THE ASS
Varieties
THE MULE
Breeding Mules in the United States,
The Breeding, Rearing, and Management of Mules
ADVANTAGES OF MULE OVER HORSE LABOR
The comparative Economy of Horse and Ox Labor
CHAPTER VII. SWINE
Breeds of Swine
Breeding
Management and Fattening
Curing Hams and Pork
Hams and Shoulders
DISEASES OF SWINE
Pulmonary Affections, Colds, Coughs, and Measles
Blind Staggers
CHAPTER VIII. FARM-DOGS
The Newfoundland Dog
The Shepherd's Dog
The Drover's Dog
The Terrier
CHAPTER IX. POULTRY
Hens
The Food
The Hen-house
Varieties
The Diseases of Hens
THE TURKEY
Breeding
THE PEACOCK AND GUINEA-HEN
THE GOOSE
Breeding
DUCKS
