Untitled

C O W -
K E E P I N G
IN IN DI A .
A S im pl e an d P r ac ic l Boo k t a on t h e ir Ca r e
an d T r e at m e n t , t h e ir v ar io u s Br e e ds , an d
th e M e an s o f ren der in g h e m P r o fi ablet t .
I SA T W E E D,
A UT H O R or P O U LT R Y - K E E I N G P IN I N DI A .
WI TH F O RT Y I LL U S T R AT I O N S .
S E CO N D E D I TI O N .
C AL C U T T A A ND S I M LA
T H A C K E R, S P I NK 85 CO .
L O N DO N : W . T H A C K ER CO .
,
2 C R E ED L AN E, E C . .
00
1
9 .
[A ll R ig /I ts R a e; wed ]
P R E F A CE .
W H EN I commenced keeping cows I often wished for a

simple and practical book on cattle and their care and
treatment in I ndia and I have frequently heard the
,
sa me wish expressed by others I f I had had such a

.
b ook I would have been saved a great deal of needless
w m y and loss
r .
There are many books on cattle and their care i n
E urope ; b though these books are a great help to

ut
people in E urope they are of no practical use to us in

,
I ndia Th climate and soil of I ndia are di fferent from

. e
t h ose of E ngland and other E ropean countries and the

u ,
cattle here need di fferent treatment S ome books have .
been published on I ndian cattle but the best of these is

,
f arfrom being complete .
I have for the past eighteen years kept my own cows

and for many years have myself undertaken their
medical treatment I have also car fully read all the
. e
books I could proc re on cattle of all descriptions bot h

.
u ,
E nglish and I n dia n .

Vi P R E F A CE .
Th e knowledge I have thus acquired may be of some

service to others so I herein give my experience for
,
what it may be worth .
Th method of treatment that I herein recommend

e ,
for co s in health and sickness is what I have most

w ,
successf lly adopted for many years I generally

u .
adhere to hom eopathy and in most cases it is the only

o ,
e ffectual method of treatment ; but in many cases I

ha e found the native remedies very e ff cacious I do
v i .
not hesitate to prescribe the most e ffective remedy b it , e
homoeopathic or native medicine or anything else , .
A I have said I have carefully read many books

s ,
on cat le their diseases and treatment ; and in my notes

t ,
I have tried as much as possible to avoid even the

appearance of plagiarism B t it i impossible for any . u s
two persons writing on one su bject and especially a ,
subject like this to avoid often s ying the same thin g

,
a ,
and sometimes saying it in the same words .
A mongst the first things I learned when I comme ced n
life were 1 t if I wished to succeed i anything I

: s ,
n ,
must do the work myself and not trust another person

to do it for me ; 2 d I must attend to every detail with
n ,
equal fidelity A with other matters in life so with the

. s
keeping of cows personal care d supervision and the

,
an ,
strictest attention to details are absolutely essenti l to ,

a
success Th least negligence or delay ill cause much

. e w
loss and disappointment I f a person has t th . no

'
e
P R EF A CE .
vfi
inclination or time to look after his pets and live stock ,
he should not attempt to kee p any .
Th busiest people need regular recre tion from their

e a
reg lar work Without it it is impossible to maintain

u .
,
good health or mental equilibrium Th greatest minds . e
have experienced this and it is ha z ardous to ignore this

,
r le of health S ome persons choose ga dening or

u . r
carpentry as a recrea ion others again riding or some

t , , ,
game of sport B t keeping cows i a very healthful

. u s
and at the same ti me profitable pastime

, ,
I have often thought if more E ropean and well to do

,
u - -
native families in I ndia were to keep cows there woul d

b l ess disease and less annoyance about procuri g pure
e ,
n
m ilk b utter and ghee and there would also be a great

, , ,
improvement in the breed of cattle K eeping cows does .
not take m ch time or money if one knows how to do

u ,
it properly B t this knowledge is not acquired without

. u
careful study and some experience .
I am convince d that very few perso s in I ndia know n
how to properly care for cattle when i health or treat n ,
them when sick M ost people trust the care of their

.
cattle entirely to their servants and believe every word ,
the .
p id
s tuand dishonest g w ll h says I have seen o a a .
m any splendid co w s utterly spoiled and a number die ,
from sheer neglect or mismanagement .
There are a number of good Veterinary S urgeons and
gentlemen practising medicine i every town and it n ,

viii C P R EF A E .
would be more economical in the end to consult the best

of them than to trust the stupid native servants .
I S A TWEE D .
1 89 0 .
P R EF A CE TO S E COND
IT is g atifying to know this book has b een ell received

r w
by the public and has been a help to a large number of

,
persons I this the second edition I have made only

. n
such corrections and additions as I find after fu ther r
experience to be y I trust this

n e c es s a i book will
. con
tinne to do its good work .
I S A TWE E D .
1 89 9 .
C O N TE N T S .
BO OK I .
C H A I’
F
.
PRE A CE
L — AD V G A N TA P G s or KEE IN Cow
r ik p ss f r pr c p
ES
Pu m l Ch ea Ca l ; O th e odu e K ee
c s p sr s ig
e ne
in g ow a l ea u e a n d av n
I I — Bm : E n s CA TTL E
s iss r r
.
~
or
H an i H Na go u r i Nel l o G uzer a t i
i i Mys r g i
or a e or
S u ra t Goor ga i r a S nd B en al Da rj eel
g is r r s T br
o e
i ng ; E n l h ; O th e b eed ; he ee d t o g et
[I L— B UY G s IN Co w
Q i y i k r ir
ua n t r t of m l ed Se va n t s ricks
’
t Bu yi g
c f yi g c f
eq u n
a c ow Wi th a a l ; Bu n a c ow in al
IV P om rs IN A C o on Cow
r pp r c T mp r r Q iy
'
O u tw a d Col ou ; ua l t
i k i ipp s c s
a ea a n e ; e e ;
of m l ; Bl T nd n l e ; S c an ed ow ; Age ; he
br c s g mi k r
'
n um of a l ve c ow h a s h a d ; A ood l e ;
si k r s
e a
A l n e Ca l ve
V Fo o n
rprcr r m i s gr i
.
P an d t ea t t Fo od ; K nd of
Q iy f
o e a e en a n
ff c s ifr ki s
;
ua n t t of ood ; E t of th e d f e en t nd of
f rpr i f s f r f
e
oo d P a a t on o f oo d Co t o f o od G ood
b r i yf ri k
e een
Doo ; St aw ; H a y ; F l th ood ; S al t ; D n
VI H oU S E A ND U TE NS I L S
spc pi g r c
-
.
Th e c ow -h ou e S K ee t h e fl oo l ea n ;
ris si s is r M yi g
; a e ; n
D U te n l ; C te ode of t ; Th e
yr r ss
a n ; n ; n
a d O th e h ou e
C O NTE NTS .
CH A P . P A GE
VII — ATTE ND A NTS

sr s isp si i i iy s
.
’
Th e e va n t d t ; F del t Ca te of th e
sr s
o on ;
e van t
VIII — WAS I I I NG M G GR O O IN A ND EX E R CI S E
s i g r i g x rcis r ci
.
, ,
Wa h n ; G oom n ; E e e P o te t on
I X — B R E ED I N G
r ig is c p r br s c s
.
’
B e ed n ; It h ea to e ed on e ow n ow
br i g
e ;
Th e ar t O f eed n
X — B UL L s
c ssi y b i s g is b s
. :
Ne t for ul l I n d a n b ul l En l h ull
i s g b r i
e f
a r.
Po nt in ood ul l ; Ag e ; Ca a n d a t t e n t on
si s s gr i g p
a e ;
F ood ; U t en l ; H ou e an d oom n ; F a t ; K ee
in g spre r i g r s r i g i iri s
a a te ; S e v n O ve -
e v n Ja l da e
XL— B U K
cs b ff s i s g b ck
LLOC S
B ul l o k and a l oe Po nt in ood ul l o
r i c i g W r ri g
u a
Food G oom n g a n d l ea n n a te R ea n
‘
( l L — D RY Cow s
i g c s pi g c s
S ell dry ow ; K ee dry ow Adva n t a g
rf i g r i ss r g cy
n n e ;
Fo od O ve e ed n Ca ; Cl ea n l P
x rcis c s si br
-
e ne e n an
E Th e wh y a l ve t ll die
s f r bir
e e I e a s on ar e -
o n or
oon a te th
'
\I II M AN AGM s V
E NT O F Co w W I I E N CA L IN
ig s i b r ppr c i g
. E }
S of th e t m e ; L a h ; P i ogr c ss ;
ssis c Tr f r bir ri k
n ou a oa n
A ta n n ee de d : ea t m en t te th ; D
f ss i g Mi ki
e a n
a n d ood I ll n e Fa l l n O f u om b l n
g
XI V CA L V E s , U M GM
TH E I R V AL E, ANA E E NT, A ND HO U SE :
c r yi g r
.
V a l u e ; F ood a n d a e ; T n ; H ou s e ; S h el te ;
Ticks ic
and l rc s rf r
e ; O l de a l ve ; Ca e u l t ea tm e n t ;
Ki ss W
n dn e yc s hv so ma n a l ve die O ff
\V
'
—P oi NTs IN A GO O D CA L F
c f c f
.
Good bu ll -
al Good c o u -
al
X VI — CA S TR ATI N G CA L V E s
sr i g y g rpr
.
w h en Mode E fiee t P
'
Ca t at n
i r c r is csr i
ou n o e
t me G ea t a e Ev l Of l a te a t a t on
CO NTE NTS xi
CH A P P A GE
X K G U
.
V I I — TA IN TH E B
ry i p r r ry s pr g
. LL
Ve m tan t m a t te ; Ea l m on th Of e
cy ig s W c s i s s
o
S h en cow om e n to ea on ;
y p s i r is s s
n an n ; a
S m t om ; Th e t m e a c ow e ma n in ea on
r s c s rr c s g
;
T ou bl e om e o w ; B a ow A ood b ul l °
ig b c f
en ;
P ut t n th e c ow t o th e ul l Th e s e x of th e al
X VI II — BA R R E N Cow s
s s s ri i y y
.
Ca u e Of te l t R e m ed
X I X — A GE OF CA TTL E
ifr gs i s
.
Age Na m e a t d f e en t a e Na t ve n a m e
XX — P RI cE CA TTL E
ric s c s ric s b s ric s b cks
. OF .
P of ow P Of ul l P Of ull o
ric s c s
e e e ;
P e of l
a ve
X XL— MI L K
Q iy ik Q iy ik c r
uan t t ofml ; ua l t of m l ; L a t om e t e ;
Du r i
a t on ik Of m l i ki g
; P a p e eta ; Ar t O f m l n ; P r o
c ss i ki g Mi ki g si s W
Of m l c f l u t en l h en t h e al
is ry r p ik s xrc
e n ; n ;
d e ; Ev e d of m l mu t be t t ed ;
rci g s pp i s
o e a
Fo n u l e
XX I I — CR E A M
W r ik r pi g i k g
.
a te e m l d C eam K ee m l ood ;
ki i k i i g i k sc p ibi i y
; ; n
S m m ed m l Bo l m l Su t l t of
ik
; n ; e
m l
XX I II -
B U "
TTE
i b i ik c i g cr
.
Bo l ed a n d un l ed m l ; Coll e t ea m ; P ro
c ss b r i g N i c r sp ric
o n
e Of ut t e m ak a t ve hu At m o he
c r i ss r s r i g r
-
n n
hu Cl ea n l P b u t t e ; S w e et
s r cr
n ; ne ; e e v n or
ou ea m
XX IV —GH E E
ki g g rifyi g g
.
Ma n h ee Cl a n h ee
X XV —C U R D, CH EE S E , AND TY E R
ki g c r r c s yr
.
Ma n u d C ea m h e e e T e
XX V I — L I CE , Tc
. s, FL I E s , E TC .
XX V I I — TH E S E AS O NS O F TH E Y E AR
r r is
.
Cold w e a th e ; H ot w ea th e ; Ra n .
xfi C O NTE NTS
CH A P P
UG
. AG E
( K V I I L —CATTL E
‘
D N
g rfi r
-
Ca t tl e du n -
P o t ; Ma n u e pit
( X I X — C R As s -L A N D S
‘
r i i gf r m riiy
.
P dn odde A oun t O f l a n d n eede d Fe t l t

b s im r rpr i
ov
of T l an d ; he t t to m an u ; P a a t on of
riig c r gr ss r f
e e e e
l an d ; D ; Doob ; L u ; G d;
W ig s srs
a n n e n a een oo
e ht an d mea u e
'
\ XX YF M G
DA I R AR IN
r i i gs c ss ry i bs
-
.
Ce ta th I nd a of th e t
c ri s iry f r i g x ri c pi
n n ne e a ; on e e
ou n t for da m E p e en e ; Ca tal ;
si i iry f r m c ss c
e -
a n ;
Th e p o t on Of t h e da Th e l a of a ttl e
c s r ig iry s
-
a
n e eded ; D r ow ; B ee d n for t h e da ; B ul l
pr
Im ors ff s
y
i c is
t a n t m a tte Bu a l oe S om e d ffi ul t e
BOO K I I .
I —D I S E A S E S CA TTL E , C O ATS , AND S H EEP P R E LI

U
OF
M
. :
M I NAR Y R LE S FOR TH E CA R E OF AN I AL S W H EN
WE L L o r. S I Ck
II SOM MM M CO ON CO P L A I NTS
g W k y s m i
.
-
E
1 Cou h ; 2 3 I n fl a m a t on of th e
ys M g ri ki g ik
. . ea e e ; .
; 4 5 D h er o wn m l 6
rk rs 7 c s ss
e e . an e ; . n n ; .
B ho L ee h in th e ; 8 Lo of
s br is s rg
o en n . no e .
c ud W 9 ou n d a n d 10 En l a e d p a p il l tc
ps W s i g c s i
. u e .
ll L am 12 t in a l ve 13 H de
b c rr pr i s
. a ; . a n ; .
ou n d ; 14 Col d h ; 1 5 S a n ; 1 6 D is
a ta
c i r f s ss
. or . .
lo a t on ; 17 So ee t ; 1 8 Co t ive n e ; 1 9 I r regu
r s
. e . .
l a r t ee t h 20 Th e . n a ve l i l l 21 S o e t ea t .
lII DAN G U ER O S BU I
‘
No r G U
CO N TA IO DI S E AS E S
i g pr rc b r f rp i s
S
1 Ca l v ot a t ed l a te th e
f r bir — ippi g
. n ou a - a n
te th fioodin g ; 2 S l do wn of th e
b r is
a -
. n
w om 3 S w ol l e n udde ; 4 R h eu m a t m ; 5
r ysis r i sick r
; . . .
Pa al H o ve n ; 7 G a n 6 ; 8 F a de l
b ki g r ig s i
;
-
. . .
oun d ; 9 Ch o n ; 1 0 R ed w a t e ; 1 1 I n d e t on
pi psy pp x
-
. . .
a n d dia r r h cr a ; 1 2 E le ; 1 3 A o le y ; 1 4 I n
i br i ic W r s
. . .
fla m ma t on o f t h e a n ; 15 Col ; 1 6 a bl e ;
y r p bi y is
. .
17 H d ho 18 H da t d ; 19 I n fl am m a
i b s ri ic
. o a ; . .
t of th e o we l 20 He n a ; 21 Ja u n d
is i g bsc ss
on ; . . e ;
22 P o . on n ; 23 . A e
CO NTE NTS . xi ii
CR A P P
G U
. A GE
I V — CO NTA IO AN D FA TA L D I S E A S E S
i rp s is s M i
. S :
1 R n de t; 2 F oot m ou th d ea e ; 3
a n d- al
sr r r c i is fr c r c i is
. e .
-
.
g
n an t o e -th oa t ; 4 B h t om ol d 5 B h t
fr r s rx ys ry
. on . on
om wo m 6 S ea r s ; 7 An t h 8 D en t e ; 9
i i ki g rr
; . . a ; . .
Bl a 10 Sl 11 Gon o h oea ; 12 CO W p ox ;
Mi k p rp r f r W r s
n ; . n n ; . .
-
13 l ue e al e ve 14 m i n th e i n
p i
. or ; . o
t es tin es ; 1 5 P l uer O .
-
n eum on a
R E CIP ES
LI S T OF M ED I CI NE S
LI S T OF I L L U S TR A TI O N S .
H A NS I Co w
H A NS I H EI F ER
H AN S I B U L LO C K
H AN S I B U LL
NAG O U R I Co w
NE LL O R E B U LL
NE L L O R E H E I E E R
G U" E R AT Cow
C O O R G A I R A Cow
MYS O R E B U LLOC K
CR O S S H A N S I CO N TR Y U
B E NGA L I Cow
D A RJ E E L I N G Co w
S H O R TH O R N D A I R Y
J E RS E Y
S UFF K OL Co w
A YRSH I R E Cow
H AL F G EN LI S H Co w
V
C R O S S DE O N A ND NE L L O R E
MO D E L I N D I A N DA I R Y
P LAN OF Cow - HO U SE
MO D E L E N G LI SH DA I R \
P LA N or Co w -
HO U S E
CO W S HE
- "
)
TE ETH AT DI FF E R EN G "
A ES
AG E S H O W N BY RI N G FU S O ND TH E H ORN
MI L K U T BE
COW K EEP I NG I N I NDI A
-
.
C H A P TE R I .
TH E ADV ANTAGES OF K EEP I NG COWS .
S O ME perso s keep cows for pleas re some fro m

n u ,
necessity and others as a matter of business

,
.
Whatever the bject may be cow k eepi g can be

O ,
-
n
made profitable .
P Mi lk — Th first advantage derived from keeping

ur e e
one s own cows is you get pure milk P ure milk is

’
, .
very essential to healt h ; some persons do not drink

milk but they eat butter and ghee I f the milk be
,
.
impure the butter and ghee made from it must also be

impure I f people do not think of their w health and
. o n ,
are willing to poison themselves by drinking impure milk

and eating infected butter and ghee they should at ,
least have some tho ght for the health f their families
u O
and friends wh may not be q ite anxious to su ffer

,
o u SO
and die .
2 CO W K E E P I NG I N I ND I A
-
TO O much stress cannot be put upon the necessity for

having pure milk ; but it is impossible to procure such
an article from the g w l l h or low caste natives
o a a s .
I f people only knew what milk obtained from most of
the g w ll h contained I am sure they would never

o a a s ,
more drink such stu ff Many g w l l h are not t all . o a a s a
scrupu l ous about the quality of water they put into the
m ilk .I have seen them dip their dirty clothes into
stagnant filthy pools and wring the water out into the
milk they are carryi g to their customers ; I have also
n
seen them wash their hands in the m ilk Many f them . O
adulterate their milk with chalk and water fi l y sifted ,

ne -
flour and water yellow sugar b t h and water and

, ,
a as a ,
innumerable other things that only the g w ll h o a a

’
s
ingenious mind could suggest I have known some .
enterprising spirits among them to dilute S wiss tinned

milk with water and adulterate their milk with it
,
.
S ome add water to bu ffalo s milk to bring it to the

’
consistency of cow s milk and mix this with the latter

’
, .
Buffalo s milk being very thick a lot f water has to be

’
,
O
added to it to make it as thin as cow s milk M shed ’

. a
plantai is largely u ed for mixing with butter

n s .
These admixtures cannot but prove extremely

inj rious to the health f the consumer I t is
u O .
exceedi gly di ffi cult for E uropeans to guard against

n
these dangers especially when their servants are leagued

,
together with the g w l l h o a a s .

4 CO W K EE P I NG I N I ND I A
-
.
hen again there is the du g Th

Oth er P r odu ce — T , , n . e
natives m ake a great deal f profit from this article O .
Th e dung should be gathered every day and preserved ,
for either fuel or manure I t should be made into cakes .
or rolls and dried and sold as fuel or else a pit should

, , ,
be dug and the du g and urine thrown into it every n
day C w dung and urine make plendid manure Th

. o -
S . e
dung f one cow hould fetch from eight annas to one

O S
rupee a month .
There is money even in the hide horns and bones of , ,
the cow w hen she dies .
I f the cow be left to the care and mercy of native
servants she will soon become a troublesome and ex

,
pensive thing whereas the wicked servants will reap the

,
profit from her .
K pi g C
ee w i nP l o ds S i g
s a— B y having ea s u r e a n a av n .
my own cows I have good milk and butter and for less ,
than I w ould have to pay for inferior milk and butter

bought from the g w l l h o a a .
Th wife of a military fficer who has lived many y ears

e O
in I ndia writes A twenty years experience during

“
,
:
’
which I have kept a record of every cow bought and

sol d and every calf born enables me to assert that cows
, ,
properly looked after are an economy A cow purchased .
is if well managed so much capital ; a calf born is so

, ,
much increase on your capital and the cost of the ,
mother s feed and keep is more than balanced by the

’
ADV A NTA GE S O F K EEP I NG CO WS . 5
milk and butter she supplies I have kept cows in the

.
hills and in the plains and I have also been without

,
cows and my account books show that I have paid more

,
for milk and butter when I bought them than I ,
expended in the food and keep of my cows when I had

them and that in the latter case there was always plenty
,
of dairy produce and to spare whereas whe I had to ,

n
purchase milk and butter had to be btained sparingly

, O
an d expended carefully This is a great co sideration in

. n
a large family where for the sake f th you g people

, , O e n ,
milk and butter should be generously given out — C w . o s
i n I n di a .
C H A P TE R II .
mi
r r
b r ee d w d
a
w ill b c ow
-a -
rs t er Ter r n ;
A
uy . s (1 1 no e
a n
er e
" “?
m: mi c e
2
r ath e
2
t h an
1
n ub
0 o
.
n: a
A
p
Q
r
ay a h ar e I
i
m lk ,
a
n
d h er fo rd a n
d k ee p w ill -
c c st m or e t h an 1h
er
m il k i s w or t h . B esi
d
es , h er c alf wil l s ell for h a d} ?
p r o fi t a
bl e t o k e e p a
g et- d l a r ge co w t h
)
i
t
.
t w i ll c ar e th e
re
qui r e d a m oun t o f mil
" , t h an to k i
p th r e or fur-E r
k eep t h an on e or tw o g d n w il l
oo o es . An d th e on e or
t wo goo d on es ca n be gi n be
ve r t te car e a n d at : t i on
th an i t is p ossi b le to gi v h h
e t e t r ee or four i n f er i or
10 V K E E P I NG I N I ND I A
CCT
-
.
ones ; and without proper care and treat ment no cow

will give much milk .
I will now endeavour to describe the principal breeds
O f cattle in I ndia .
H i Hian s— H issar and H ansi are neighbouring

or ssa r .
districts in the Nor h West P rovinces Th breed f t -

. e O
cattle found in these districts is thought a great deal of .
They stand from 5 6 to 6 4 i c h es high ; their heads are n
broad necks short humps high hips broad and hind

, , , ,
quarters square ; they carry their heads erect and have ,
long curved horns inclined backward and thin long ,
tails ; they are of great substance and have long bodies ,
deep wide chests and massive d rather short legs

,
an
fa irly apart to support the carease Th bullocks are . e
very large and strong and draw great weights and ,
heavy ploughs but are not fast as bullocks f some

, SO O
other bree ds They are generally of a nice white colo r

. u ,
but sometimes red black brown or piebald ones are , ,
found These cattle are exceedingly handsome

. .
I their own districts the cows g ive fro m ten to

II
sixteen of milk in twenty four hours but when

seer s -
,
removed from the fine pasturage of H issar their milk

somewhat decreases Th milk is f the best quality . e O ,
generally f a creamy white colour

O .
I their own districts these cows sell from R 4 0 to

n S .
R 8 0 each and the b ullocks from R 6 0 to R 1 5 0 each

s .
,
s . s . .
I nCalcutta they will sell for double the above prices .

12 C O W K EE P I NG I N I ND I A
-
.
cattle are said to be natives

Nagour i e — Th e Na gou r i e
O f Nagpore in the Central P rovinces
, I former days . n
they were largely bred at Delhi but now they are see ,
n
all over the North West and Central P rovinces

-
.
Th cows are very gentle and give from ten to six

e ,
teen of milk a day but the milk is not very rich

seer s , .
N g a i cattle are f the well known trotting breed

ou r e O -
the bullocks are much prized d used by na ive gentle ,

an t
men for their carriages Nearly half a century ago they

.
were extensively used in the large cities by rich native

gentlemen and in those days were carefully bred for the
,
purpose but now they are not well preserved and good
, SO ,
cattle are scarce .
Th ese cattle are very tall and narrow ; some of them
measure 6 4 inches in height They have long curved .
horns long and narrow heads and a round bump stands out
, ,
between their horns ; their humps are high and narrow ;

their hind quarters are narrow ; their tails are long and
thin with a thick and long bunch of black silky hair on
,
the end Their hoofs and pasterns are long and this
.
,
enables them to trot so well They not very fi h y . are es ,
lacking the great substance of the H issar breed Th . e
pace f these bullocks i nearly equal to that f a good

O s O
trotting horse but they are not able to draw heavy

,
burdens ; their carriages are much like light ekkas with ,
two wheels and pole tilted up to prevent any weight

,
falling on the back of the bullocks .

CO W K E E P I NG I N I ND I A
-
.
hey are of a bluish white colour and are the most

T ,
delicate cattle in I ndia .
Good cows of the pure breed sell from R 6 0 to s .
R s1 00 each and good trotting bullocks from R

.
, 200 s .
to R 4 00 each
s . .
L ike the H ansi they are not very prolific but mil k , ,
for a lo g time n .
N ll —e Nellore is in the Madras P residency

or e This .
breed has long been celebrated for the m ilking qualities

O f the cows and the great strength and spirit, f O
endurance of the bullocks on accoun of which they , t
fetch large prices .
A good pecimen f the Nellore b reed is a h ge

S O u
animal stan ding from 6 0 to 6 4 inches in height with a ,
noble look and very gentle and slow in its movements

, .
I t is readily recognised by its form d horns Th an . e
horns are h ardly ever lo ger than fro m three to six n
inches and are inclined outward tapering to a blunt

, ,
point ; the animal has a dull countenance and large ,
prominent d hea y looki g eyes ; its face is hort and

,
an v -
n S
its forehead and muzzle broad ; its ears are large and
lopping ; its eyes hoof and tail tuft are black ; it , ,
carries its head erect and has a h t stout neck rising ,

S OI
over the withers into a huge hump which frequently ,
inclines to one side ; its back is short and straight ; its

chest is fairly deep and wide and its carcase compact ,
and solid looki g with a heavy dewlap ; its legs are

-
n ,
16 CO W K E EP I NG I N I ND I A
-
.
clean and massive straight and fairly apart to support ,
th body ; its skin is fine and covered with soft short

e
hair Th prevailing colour is white

. e .
Th cattle of this breed generally

e heavy looking ar e -
creatures but there is a tendency in some f them to

, O
grow tall and leggy Th bullocks draw (a pair of

them )
. e
thirty m md in a cart and are excellent for the ai s ,
plough .
Th price of a pair of bullocks ranges from R

e 1 50 s .
to R 3 5 0 Th cows give from ten to fourteen

s . . e seer s
of milk a day Th milk is ery rich ; good cows sell . e v
for from R 1 00 to R 3 00 eac h s . s . .
G m ti or S
u ze ni — sometimes called K tty w i un u ar .
Gu z erat and S urat are in the B ombay P residency .
This breed of cattle is somewhat similar to the H issar in

height form and substance and the cows are very good
, , ,
milkers They have smaller horns and larger ears than

.
the H ansi and most f those I have seen have not such
,
O
large humps .
Th bullocks are large stro g and heavy and do well

e ,
n , ,
in the plo gh and draw heavy burdens These cattle

u ,
.
sell for from R 6 0 to R 200 each s . s . .
G g i m in h
oor M lt adistrict produces another
,
t e oo an ,
good breed f cattle Th cows have all the good O . e
qualities f the H issar but are not so large or so deli

O ,
cate as they are They are middle sized and handsome .

-
,
broad and well knit and of a dark colour S ome of the -

,
.
18 CO W K EE P I NG I N I NDI A
-
.
best have black points They are hardy and healthy .

,
and b tifi l milkers Their horns are not very long

ea u I .
.
A cow gives fro m eight to ten of milk a day seer s ,
and fetches from R 3 0 to R 6 0 i her own district

s . s . n .
i
S dn — I have seen some very fine cows from this
.
part of the country I size and form they are very . n
much like the G g i Those I h ave seen were a

oor a ra .
pretty fawn with white points S ome of them are very .
good milkers .
My sor e B ll k Besides the above mentioned

u oe s .
principal breeds of milk and draught cattle the Amrit ,
Mahal breed of Mysore are very excellent bullocks ; but

the cows are no good as milkers they rarely give more ,
than two f milk a day

seer s O .
These bullocks are oted for their great stre gth and n n
powers f endurance They rarely exceed 6 0 inches in

O .
height and generally are only about 4 8 inches ; but in

,
pr portion to their size they are remarkably deep and

e
wide in the chest long and broad in the b ack round in

, ,
the barre l well ribbed up and strong in the shoul ders

, ,
and limbs .
They are active and fiery and some of them walk ,
faster than the troops ; they generally have straight

horns from two to three feet i length tapering and n ,
sharp pointed inclining forward and slightly approach

-
, ,
ing each other at the top their countenance is sprightly

their eyes are large black and prominent expressive
, , ,
2O CO W K EE P I NG I N I ND I A
-
.
and full f fire ; they have lo g and moderately narrow

O n
faces ; their mu z zles d h oofs are black ; they carry

an
their heads erect a moder tely i z ed d wel l formed

0 11 a -
s an -
neck ; they have fair sized h mps d small dew l aps -

u an .
The cows are generally white but the bulls are grey ; ,
some are dark coloured .
A good bullock w i ll fetch from R 1 00 to R 1 50 S . s .
in its own district .
B g li C ttl — I
en a a B engal there i no special breed
e n s
of cattle Th best specimen is a cross bred between a

. e -
cow f the district and a bull f one of the above

O O
mentioned bree ds .
A few years ago so m e H issar bulls were b rought to

,
B urd wan in order to i m prove the cattle A lso at S oori .
and Bankipore some E uropeans f the districts took

, O
great interes t in the improvement f cattle and i m O ,
ported some fine H ansi and English bulls B t not . u
many f the ryots appreciated this and when the bulls

O ,
died no e fforts were made to i mport w ones ne
di fferent parts of the country some rich "

.
,
I n emindars
have imported a f w H ansi or half bred bulls and let
e -
the m loose as Brahmini bulls Th animals roam about . e
all over the place and the ryots are allowed their
,
services ; but even in such cases very few persons take ,
any pains to improve their cattle Nevertheless as the .

,
result of these crosses some of the best cattle in Bengal

,
are found in the Burdwan S oori and Bankipore districts , ,

.
22 CO W K E EP I NG I N I NDI A
-
.
Th e G overnmen should take up this matter and

t ,
import good H issar bulls into all the districts of Bengal .
E very village or group of villages should be induced to
purchase and keep a b ll and the people hould be u , S
encouraged to improve their cattle by ffering them ,

O
prizes for the best specimens and having cattle hows , S .
Th villagers should be made to pay something

e
towards the purchase and keep of the bull then they ,
will take a greater interest i the a imal and will take n n ,
some care f him Th bull should be put in the care

O . e
O f the head man f the village and he should be

O p ,
r es on
sible to the magistrate for its proper treatment I f this .
plan were adopted throughout B engal i five years there ,

n
would be a very marked improvement in the cattle .
In Calcutta there are very few thoroughbred bulls

, ,
but a number of half —bred ones are kept for breeding

purposes .
Th best bullocks for the plough and cart in B engal

e
are the cros bred — between the half bred country cows
s -
and thoroughbred H ansi or Nellore bulls that is of

— ,
the second crossing .
Cattle deteriorate very much in the hands of the

ryots f Bengal Th thoroughbred large cattle are too
O . e
delicate and need much more care than the ordinary

,
Bengali villager is able or inclined to give them B t . u
the cross breds are very strong and hardy and the
-
,
people prefer them .

24 C O W K E E P I NG I N I ND I A
-
ross breds are found all over I ndia especially in the

C -
North West P rovinces

-
S ome f them are excellent . O
milkers and are more hardy than the pure breed They
, .
sell for from half to three fourths f the price f cows of -

O O
pure blood .
A half bred Bengali cow will give from four to i

-
S x
p of
n eca s eer s milk a day and will sell for from R 20 , s .
to R 6 0 A half bred bullock will stand about 4 8

s . .
-
inches high and will sell for from R 8 0 to R 1 5 0 per

, s . s .
pair .
Th ordinary B engali cattle are very small and weak

e ,
measuring from 3 2 to 4 2 inches in height and sell for ,
from R 6 to R 1 2 each Th bullocks cannot do

s . s . . e
much in the cart or at the plo gh and the cows give u ,
from a quarter of a to two f milk a days eer seer s O .
D j li g
a r ee C w — T heren is a breed
o f
s cattle I have O
seen at Darjeeling ; I am not able to say if it is an i n
digenous breed or if it is a cross between the cows of

,
the district and English bulls S ome of the cattle look .
very much like E nglish ones ; others again look like

wild cattle They are large about the size of English
.
,
cows and have long hair and hor s ; some have

,
n
m oderately large humps others again have none They ,

.
are generally black or red or piebald ; some f them , ,

O
are exceedi gly han dsome Th bullocks are very stro g

n . e n ,
and the cows give about i of milk a d y I S x s eer s a .
doubt if these cattle would live in the plains .

-
.
E ng l i s h are not a success in I ndia They

Ca ttle . .
su ffer much from the heat and the milk greatly ,
decreases ; not m any are able to give them the care and
attention they need Nevertheless some people prefer
.
,
them to I ndian cows I f a person has a large cool .
house and a few bigg h of land with many trees and a

a s
tank it d can a fford an attendant for each cow

on ,
an ,
then he m y keep them success fully

a .
They do not su ffer so much in the hills S ome cows .
have done well on the plains for a year or two and ,
then suddenly sickened and died ; th have died in o eI s
the first year .
They must be fed on the same kind of food they have

been accustomed to in their native land A y sudden . n
change in food may prove injurious M ustard seed oil .

-
cake should never be given to them They should .
have plenty f green food I always look pon

O . u
E nglish cows in I ndia as a very troubl some and costly e
luxury .
Th ecross bred cows do better but the bullock s

-
,
cannot stand the h eat Cross bred English cows are .

-
found all over I ndi especially in Madras parts of a, ,
B ombay and the North West P rovinces and t h P unjab

,
-
e .
E nglish cows should be crossed by H issar N g i ,

a ou r e ,
G t i and Nellore bulls ; and

u z er a ,
H issar N g i ,
a ou r e ,
G t i and Nellore cows should be crossed by short

u z er a ,
horn bulls I have always fo nd crosses between the

. u
-
.
above mentioned bulls of I ndia and English cows

-
better than those btained from English bulls and O
I ndian cows .
Th D urham shorthorn co ws are the best and the

e ,
S u ffolk cows the next best for dairy purposes Th . e
Ayrshire and J ersey cows are also very excellent Th . e
D evon and Jersey produce the bes t crea m and butter .
Oth Ber d — Th B h g l p
r ee s i cattle are not thought
e a a oor
much of Th bullock s generally are too long legged

. e -
and weedy and the cows do not give more than five
,
seer s of milk a day .
Th G i e is a very pretty miniat re breed f cattle

a n ee u O
they are kept as fancy pets They are too smal l for .
wor k and the cows give very little milk They are
,
.
not larger than a large si z ed goat There is as much -

.
di fference between a full sized G i and a H ansi bull -

a n ee ,
as there is between a toy terrier and a masti ff .
Th B ed t g t —
r ee I f a person wishes to keep cows
o e
for the use of his own family he should purchase one

two or three (or as many as he requires )
, ,
,
thoroughbred
cows of the H issar Nellore G ti or G g i breed ;
, ,
uz er a oor a ra
or else good cross breds of the second crossing between

,
-
the cows f the country and bulls of pure bloo d N

O . o
cow giving less than 1 5 00 p of m ilk in the a cca seer s
year is worth the trouble and expense f keeping O .
S ome cows will give from 2000 to 3 000 of milk seer s
from the time they calve to the time they run dry I .
-
.
have bee told f a H ansi that milked for twelve months

n O ,
and gave more than 4 000 f milk in that time

seer s O .
I f a person w ishes to keep a dairy farm he m st

-
,
u
keep cows that give the largest quantity f milk andO ,
will have to pick them from all breeds .

FI G . 16 — S
. UFF KOL Co w .
FI G . 17 .
— AY R S I I I R E Cow .
32
-
.
the time the first one t p milking the third one will
s e s
come in and by the time the second one stops and the
,
third one i half through her time the first wi ll calve

s ,
again ; d when the third one t p and the first is

an s e s
half th ough the second will cal ve again and on

r , , SO .
But this presupposes proper care and management ,
otherwise all three cows may stop milking together .
I f a very l arge supply of milk be wanted and a large ,
number of cows has to be kept and it i not practicable , s
to keep them when they run dry then cows in full milk ,
should be bought and before they run quite dry they

,
S hould be sold and replaced by others that have newly

calve d This plan may suit some dairymen whose only
.
,
O bjec t is to make as much money in as hort a time as S
possible but is not the wisest or best plan for the family
,
to pursue F the family as well as good d iry farmers

. or ,
a -
,
the first plan is the cheapest and safest .
Good cows are not easily procured and when a person ,
has one he ought to keep her S h will amply repay

,
. e
him ; besides it is not o ly a great pity but a decided

,
n ,
loss to the country and very wrong to sell good cows to

,
butchers .
I f anyone has really good cows in calf that they wish

to sell they ought to advertise them Many European
,
.
and native gentlemen would be only too glad to buy

them and would pay better prices than the butchers
,
usually give .
B U YI NG CO WS .
37
S er va n ts
’
the next thing to do before
Tr i ck s — No w ,
purchasing the cow is not to allow your servants to,
have a hand in the purchasing All servants from .

,
the sirdar bearer down to the mehter will conspire to ,
prevent their master from pro fiting by the pos es ion s s
of cows Th khansama would much rather that milk

. e
and butter be bou ght as he not only takes a percent ge

,
a
-
d t i
us oor all bills but also levies a fee upon the
-
on ,
milkman for his k h m h ip patronage Th bearer

a n sa as
’
s . e
must have his commission from the man w h sells th o e
cow to his master and the m who will give the

,
an
largest commission is s re to get the preference ; and u
t h ough the cow be an inferior or diseased one he will ,
pronounce it perfectly good and persuade his master to ,
buy it and will pre ent other and better cows being
, v
brought to his master Th s the of ener cows have to

. u ,
t
be sold and new ones bought the greater is his gain , .
Th e cook also prefers to buy the butter and ghee for

the use of the kitchen and put down six h i l t h in h i
,
o ac s s
account when he has only used four A careful house .
keeper will measure the m ilk and butter and thus make ,
herself disagreeable in more ways than one ; so as a ,
ru l e all table servants and cooks t themselves gainst

, se a ,
their master keeping cows and if they have a hand in

s ,
the matter they will do l l they to make the cows a c an
failures I f the bearer or any other servant is allowed

.
a hand in the purch se of the cows or in their feed and

a
‘
keep he will be sure to make them at least an expensive

,
luxury .
O account of servants tricks it is almost impossible

’
n
to get any article of food in I ndia in its original purity .
In order to give d t i the sellers are obliged to

u s oor
a dulterate the things otherwise where would be their

,
gain ? O reason why g w l l h water their milk and

ne o a a s ,
otherwise adulterate it i they have to make up for the

s,
heavy commissions they have to pay I f a milk man is .
honest and will not adulterate his milk and refuses to ,
pay d t i he soon finds his milk is condemned and

u s oor ,
rejecte d and he loses his customer Th servants can . e
so easily spoil th milk and blame the milkman for

e
g iving bad milk that it is impossible for any milkman

,
to be honest so long as the servants are allowed to

meddle with him and the milk I blame the masters .
and mistresses for the continuance of his evil practice t .
I never allow my servants to take l l i from any ( l /s oor
perso consequently I am not trouble d much by

n,
t h e nL
ative gentlemen su ffer very much from th dis

N e
honesty f their serv nts dependants and even relatives

o a , ,
.
B efore a man can sell anything to a R aja or B aboo he ,
has to bri be the servants and hangers from the son -

ou ,
i law down to h
n- piak or syce I order to do this
t e . n
the seller has to increase th price of his goods ; thus e
the B aboo has to pay his dishonest rel tives and a

B UY I NG CO WS . 39
servants for the privilege of buying even a cow or a

donkey .
I n keeping cows comfort to the family must be

,
combined with profit to the purse .
B yi gu C wn wi th aC l
fo— I f a cow that has calved
a a
be purchased she should be brought to the buyer s

,
’
house immediately after calving and kept under proper ,
treat ment until the calf is three weeks old Bad .
management at such a time will permanently spoil a

co w . A cow is not in full milk until the twenty fi t -
rs
day after calving and during this period she is liable to

,
many ailments .
B yi gu C w i C lf — I f a dry cow be purchased

n a o n a ,
she should be bo ght at least a fortnight before her time

u
for calvi g so th at she might get used to her new house

n ,
and attendant I f the cow be one that the intending

.
purchaser knows or if she be recommended by a trust

,
worthy person who really knows somethi g about cows n ,
then it is well to buy her before she has calved other ,
wise the risk f being cheated is grea t

o .
There are many advantages i buying dry cows (

Chapter X I I )
n see
but one has to be careful

, .
I f the intending purchaser be not a good judge of
cattle he ought to get the help of someone who is even

, ,
if he has to pay him for his services .

C H A P TE R I V .
P O I NTS IN A GOO D c ow .
good cow is loose limbed and

Ou twa r d Ap p ea r a n ce .
—A -
has a large body ; her head is small and her forehead

broad ; her coat is soft and silky and h tail thin and
flexible with a rich and glossy (often wavy )
,
er
, bunch of
hair at the end ; her horns point backward not forward , ,
though occasionally a good cow with horns poin ing for t
ward is met with ; she has short legs wide hips and a , ,
deep broad chest and is long barrelled her hams are

, ,
wide apart as if nature had inte ded her to have a large

,
n
udder when in milk I a heifer the milk vein is

. n -
n ot
visible but whe a cow is about to calve if she is going

, n ,
to be a good milker it will be very apparent and will

, ,
have the appearance of a cord stretching along the lower

part of her stomach ; her teats will be well developed
and large .
Th limbs of a good cow are loose and large and the

e ,
flesh on them rather hangs downwards A fat leek .

,
S
cow is probably a gross feeder and what h eats runs ,

S e
into fat .
P O I NTS I N A GOO D CO W .
41
N eatly built heifers with nicely rounded limbs and a

tendency to fat rumps (not hams )
,
usually do not prove to ,
be good cows .
T mp — A good cow is slow and la z y i her move

e er n
ments and looks motherly Brisk frisky cows are

,
.
,
seldom good milkers and very often are vicious and ,
troublesome at milking ti me A good mi lker i of a . s
dull quiet temperament and l becomes excited when

, ,
on v
her calf is frightened or touched by a stranger S ome .
are so good tempered that they will allo w even strangers

-
to touch them and their calves without getti g in the ,

n
least excited A cow with her first calf is more excitable

.
than an older one .
C l
o ou r Black dark brown and red cows are generally
.
-
, ,
healthy and strong Th milk of a red cow is the . e
sweetest R d cows generally have good digestions

. e , , .
A greyish white is a very common colour in I ndia ; a
cow of this colour at some seasons will be quite whi e t ,
and at others a dark grey This colour is not confined .
to any special breed but as a rule such cows are not good
,
milkers When the grey takes the form of piebald the

.
cow will probably prove a very good one A creamy .
white denotes richness of blood and if at th same time ,

e
the inside of the ears and the hoofs b a bright y ellow e ,
the milk will be very rich and produce a large quantity

of butter ; and if the hair be also fine the cow wil l in all , ,
probability prove a large milker well as a rich one

, as .
-
.
Th e milk of a pearly or bluish white cow with little or ,
no yellow in her skin will be poor and bluish , .
Q li ty f Mi ll
ua
“
oE very cow gives milk of a di fferent
s .
qual ity and colour When selecting a cow th quality

and colour (as well as the quantity )
.
,
e
of her milk m st be u
taken into consideration I f the cow is in milk take a .

,
little of her m ilk in a clear wineglass and examine it .
I f the milk be of a b luish hue it is poor There is .
generally a good deal of m in the milk of cows that ser u
are very large milkers and such milk does not produce ,
much cream or butter but it is exceedingly good for ,
young children Th yellower the milk the better

. e :
therefore a cow giving yellow milk is more valuable than

one giving b luish milk Many cows that give rich .
yellow milk make up in quality what they lack in

quantity Cows giving a very large quantity of milk
.
are exceedingly delicate as all their strength runs into ,
milk and sometimes they leave ff calving earlier than

,
o
they should A cow that gives from eight to ten

. of s eer s
milk a day is a fi t rate one for all practical purposes

rs -
.
”
-
Cows i n I n di a .
ome cows of the best milking breeds

B li n d Nip p les .
—S
~
have this blemish Blind nipples how a tendency to . S
gathering in the udder which is very troublesome and , ,
often renders a cow quite useless Cows wi h blind . t
nipples should be avoided Th four nipples should be . e
of th same length and at equal distances apart

e .
44 c ow K E EP I NG I N I ND I A
-
.
costs more to fatten her while her flesh depreciates in ,
quality —A m i F m
.
”
er ca n ar er .
N mb u
f C l er o C w h h d
a i es a T h '
value of ao w as a . e co
depends so much on the number of calves h has h d S e a ,
that no reliance can be placed on the statement of sellers

on this point and the buyer must trust to his own
,
ju dgment .
Th best way of judging is by the figure

e Th hips . e
become more prominent the b elly lower the skinny , ,
parts of the body lengthen and hang and the udder ,
beco mes more raggy after each calf A cow carrying .
her first calf shows her condition but little but an old ,
one decidedly so ; with a little experience it is not

di fficult to deter mine about how many times a cow has
calved .
“I t is impossible to tell how often a cow will calve
some have been known to produce as many as twenty ,
and some have not given more than five Eight is the .
average n mber ; after the eighth calf a cow is supposed

u
to be of no market value although she may have two or ,
three more calves —C w i I di . o s n n a .
A G d Mi lk oo —I f the cow brought for s le be in m ilk

er . a ,
have her milked in your presence Even if she be nearly .
dry it wil l be easy to judge by the breadth of the stream

,
whether she is a good milker or not A broad stream .
shows a good milker and a thin poor stream a scanty , ,
milker When a good milker is milk d the m ilk will

. e ,
P O I NTS I N A GO O D CO W . 45
rattle against the vessel with a steady rush anyone who

has seen cows milked will easily recognise this particular
sound ; when the supply is scanty the milk passages are
crude and small and th milk cannot fl ow freely
,
e .
A good milker will give all her milk at one drawing ,
but a poor milker will need to have the calf mo th her u
two or three times before all the milk can be extracted .
A S li h
n er —I f a cow has once slipped her calf she is
.
,
very liable to do it agai and it is not safe to buy her

n,
when in calf S linki g very often is hereditary

. n .
I f a cow has calved much before her full time it is
liable to a ffect the quantity of her milk .
I f the calf has died after its birth the mother s milk
’
will rapidly decrease .
C k
a es— When purchasing a cow be parti cular that
the calf is as well bred as its mother Th calf s breed
-
. e
’
will affect the mother s supply of milk as well as its own

value (S Chapter X I V )
’
. ee .
C H A P TE R V
FO O D .
P r op er Ca r e and Tr ea tmen t ows are

f
o Mil k i ng Cows — C
delicate creatures and their supply of milk greatly

,
depends upon the management and care they receive .
Naturally this supply is only su fficient to feed the calf ,
but under proper care and management it largely exceeds

this amount A a highly cultivated plant when
. s ,
neglected returns to its wild state so cattle if not

, , ,
properly cared for will soon deteriorate and the milk of

, ,
the cow will greatly diminish and sometimes altogether

stop P roper care and treatment are essential to keep
.
up the nnaturally large supply of milk

u .
I t is very easy spoil a cow and if owners d not

to , o
exercise unremitting vigilance it will be impossible to

keep their cows in full milk and their bulls and ,
bullocks in working order I addition to vigilance

. n ,
they must know something about the treatment of

cattle both in health and sickness when in milk or ,
when dry .
F d — Th cow s food is one of the things that needs

’
oo e
46
FO OD .
47
the most careful attention Cows are clean and .
fastidio s feeders and every cow will not eat the same
u ,
kind of food Th feeding utensils must be kept per

. e
f tl y clean and free from any disagreeable s m ell or

ec ,
else the cow will not eat her food I f anythi g o ffen . n
sive have chanced to get into the food the cow will
refuse the whole of it ; sometimes it happens that a
little piece of dung will get into h straw or bh t e oosa ,
or i the oilcake and the whole of the food will be

n ,
wasted Th water that the food is mixed with must

. e
be perfectly clean Bad food or water will seriously a ffect

.
the milk .
S ome food hould al ways be given to the cow

S
immediately before she is milked as the rush of milk ,
on an empty stomach tries her stre gth I f half a n . seer
of bran is sprinkled over the food that remains in

the feeding tro gh in the morni g it is all that is
-
u n
necessary .
A fter the cow has been milked in the morning she
should be let out to gra z e until eight clock then she O

’
must be brought in and given her regular morning

meal .
I t is not wise to keep the cow tied up in her stall all
through the day and night I f she is not allowed ffi

. su
cient exercise she will not keep in good health Th . e
cow should be sen t out to graze at l l seasons (except

when it rains heavily )
a
for two or three hours in the

CO W K E E P I NG I N I ND I A
'
morning A t eight o clock h should be given h food

.
’
S e er
and kept tied up for the rest of the d y ; cows a
like to be left alone quiet with their food to eat at ,
pleasure S h must be well supplied with good drinking

. e
water .
Sh should have her evening food at six o clock

e
’
.
S ometimes it is best to give the food in three or four

meals instead of two S ome cows will waste a great.
deal of food if much be given at one time as the food ,
begins to smell sour in a few hours .
R egularity i feeding must be strictly observed

n .
Th e K i n ds f
o Gr a i n th a t are Good f or Cows — K u l l i e
or w i d barley and w heat are the only kinds of grain

oor , , ,
that should be given to milk cows ; all other grains are -
more or less injurious R ice is good for sick cattle .

,
but has not much nut iment I ndian corn fattens but r .
,
does not increase milk I ndia corn bran is better . n .
Kh i should never be given

a s sa r cattle goats or sheep to , .
I t is very heating and dries up the milk and is also ,
very indigestible and stunts the grow h I t ften pro t . O
duces paralysis Gram should be given to only weak

.
cows and then not more than half a

,
a day seer .
Q
ua nti ty f F d— Th
o followingooshould be divided e
into two or more meals in twenty four hours and is suff -

, i
cient for a milk cow f ordinary ize giving eight

-
o S seer s
of milk but in the case of a large cow or a large milker

,
the quantity should be proportionately increased S mall .

F OO D .
49
cows giving four or five seer s of milk will need so

much .
)br y s r
r ( ) p s
(
K ul li e w oor i d , a le or w h ea t ee
br s rs
,
ic k ( )
B an bh oos i wh ea t , ea k ul l ie or r h ur h u r an 2 ee
s r
, ,
)r gry
O l a e h h ullg 1 ee
Cotton s ( eed bu n a u l a am s r 1
)
- or ee
c s rs
, 3,
Ch a ff bh oosa
( w h ea t , b a l e k ul li e or m u ss o or h a ff 3 ee
r gr ss c pp s rs
, ,
G een a ho ed fin e 12 ee
c i ck
,
S al t 1 h tta
p r
S ul h u i c i ck h tt a
20 s rs i c i ck
ee ,
I h tta
the cow does not thrive on the above mentioned

If -
qua tity of food give in addition from two to eight

n ,
seer s
of cha ff or straw .
IVh cotton seed is not procurable half a

en -
of ,
seer
gram should be given When green grass cannot be

procured give extra cha ff I f cha ff (bh )
.
is not in
stock give paddy straw and an extra of bran (bh i )
,
. oos a
,
-
s eer oos .
Green grass is very essential to heal h but duri g M y t , n a
and J une it is very di ffi cult to get any I the place of . n
gr ss give extra cha ff hay or paddy straw ; give as m ch

a , ,
-
u
as the cow will eat .
Th water in which rice has been washed

e d the ,
an
rice h j i or w are very good for cows

-
an ar , .
Th q ality of the food must be the best ; it is no

e u
economy to feed cows upon damaged grain and bran or ,
rotten oilcake and straw .
Eff t f th D for si t Ki d f
o F d —
e O f the three er en n s o oo
-
.
kinds of grai men ioned above as bei g the only ones

that should be given to cows k l l i (w id)
n t n
i the best ,
u e oor s
for milk cows as it produces milk as well as strengthens

-
, .
B ut it is best to mix k l li barley and wheat in equal u e, ,
parts as k l li is cooling and some cows su ffer a great

,
u e ,
deal from cold in the winter Gram is the best for .
calves bulls and bullocks

, ,
.
I f the cow is not s rong and is out of condition t ,
the quantity of grain should be increased Grai is . n
nourishing .
I f the cow s digestion is not good the grain hould be

’
,
S
decreased and the wheat bran increased -

.
I f she is a small eater the cha ff and straw ho ld be ,

S u
lessened otherwise h will lose much of her food

,
S e .
Green grass gives colour and richness to the mil k and

lJ u tter .
Grain increases the quantity and improves the quality

of milk and strengthens t h cow
,
e
Cotton seed produces rich b utter b t more than half

-
,
u
a s eera d y should never be given to any cow as it

a ,
is very heating and di fficul t to digest and oft n caus s , e e
inflammatio of the u dder n .
O ilcake helps to produce milk and butter .
B ran helps digestion and produces milk .
S alt and sulphur are purifiers d keep th bowels ,

an e
in proper condition acting as preventives against many

,
diseases .
52 CO W K E E P I NG I N I NDI A
-
.
P r ep a ra ti on
f ograin hould always
F ood — Th e b S e
ground and well boiled and allowed to coo l F our or , .
five of water should be added to every of grain

s eer s s eer ,
and then boiled ; or e l se it should be allowed to soak

for twelve hours after it h been well ground K l li as . u e
S hould never be boiled ; it should be ground fine and

soaked for twelve hours When k l l i is boiled it seems . u e
to disagree with cattle .
Th bran should be dry

e .
Th cotton seed should be thoroughly broken and

e -
,
soaked until it gets quite soft .
Th oilcake should be broken up into small pieces

e ,
and soaked for four hours or else pounded up finely , .
Th cha ff grass hay or straw ho ld be chopped fine

e , , ,
S u
—into pieces one inch in length .
Th salt and sulphur should be ground and added to

e
the grain when cool .
Th whole should be
e ell mixed up with a suf ficient w
quantity of water or rice h j i to make it sloppy -

an .
Great care must be taken that the grain is not give n
whole and uncooked or unsoaked and that the food is ,
not given dry .
NB —. Cows gi vi g milk shoul d never be allowed to

. n
g w
re very fat W hen the
. food goes into fat the milk
will decrease and the cow become b rren I such
,
a . n
cases the grain shou l d be stopped in part or whole .
B t the cow must al w y s be kept in good condi tion

u a .
FOOD .
53
Cost f o cost of food varies

F ood — Th e in di fferent
parts of the country and at di fferent seasons of the ,
year but th food hould never cost more than fro m

, e S
half to three fourths the value of the m il k the cow

-
gives .
Gr een F d — Cows should never be deprived of green

oo
food ; if they are they will not keep in good health ;

,
besides the m ilk will not be good

,
.
Th common villagers never think of giving their

e
cattle any special food Th poor animals are let loose . e
in the mor ing and tied up in the evening and all the
n ,
food they are allowed is what they manage to pick up in

graz ing with the addition of perhaps a handful of dry
,
paddy straw at night

-
.
B b is the best grass for cattle

oo Y oung wheat .
,
barley k ll i peas I ndian corn stalks and paddy in

,
u e, , , ,
their green and tender state and green tender leaves ,
of fruit trees are excellent for cattle Th long juicy

, . e
grass that grows among the I ndian e w heat and or n , ,
other crops makes splendid cattle fodder Carro ts .
chopped up and sugar cane and beetroot and occasionally

,
-
, ,
cabbages are very wholesome and good food

, .
Three and a half bigg h or one acre of land is what a s
one cow needs to keep her supplied with green food

throughout the year .
S t w — E special care should be exercised in the

ra
selection f the straw given to the cow Wheat d

o . an
54 c ow K E E P I NG I N I ND I A
-
.
barley straw are certainly the best that can be given to

cattle W heat and barley straw are broken up and
.
sold bh as cha ff S that it is clean and sweet

oosa . ee .
F requently it w ill be found full of mud dung leaves , , ,
and thorns or be musty and rotte

,
n .
P addy straw has very little nourishment but in

-
,
B engal it is the chief article of food for cattle I . n
selecting paddy straw be careful that it is not of paddy

-
,
grown in swamps or low lands O ften such straw will .
make the cow sick Th straw of the finer quality of

. e
paddy grown on high lands is most suitable S uch .
straw will be nice and fine of a clean light yellow ,
colour and will smell sweet and clean but will be

, ,
slightly saltish in taste .
H g — Cattle are not particularly fond of hay

a .
Good sw et soft hay may be given in small quantities

, e ,
.
F ilth y F d “ I some p t of I ndia cattle are

oo . n aI s
fed on dreadful filth horse dung and stable litter ,

-
,
particularly that from artillery and cavalry stables ,
horse marts and other well fed studs where the animals -
,
receive much grain ; not only this but on ight soil ,

n -
also Th natives say it gives the milk a rich creamy

. e
look and in no way a ffects th flavour Th poor cows

,
e . e
are made to eat all this abomination by cruelty and

starvation A d it has to be prepared and made palat
. n
able before they will touch it but they soon learn to pick ,
up all this stu ff of their own accord C w i I ml i .

-
o s n a .
FOOD .
S ome cows die from the e ffects of bad feeding and it ,
is a wonder that more people do not di from drinking e
the milk of cows fed fi lthy food on .
Well fed and properly cared for cows will not eat
- -
anything filthy and can be sent out to graze and

,
exercise without the least fear of their picking up

anything harmful to themselves or to their milk .
S tl
a — I f a cow does not get sufficient salt and a little
sulphur in her foo d she will pick up dry bones or lick

,
earth .
D i h
r n —Th cow s drinking water must also be
. e
’
-
attended to P ure water and a good supply of it is as

.
absolutely necessary as good and su fficient food Cows .
are very thirsty creatures and if they do not get pure ,
water they will drink whatever comes in their way

“I these days a great deal is said about village milk
n
from badly fed cows produ ing typhoid fever ; it is also c
asserted that dirty water is often mixed with ba zaar

milk ; but if more attention were paid to the water cows
drink I think the doctors would be nearer the mark .
l V all know to what filthy uses natives put j h l and

e ee s
ponds and water from such places must be unfit for

,
cows to drink and will a ffect the milk just as much as

,
filthy food C w i I di .
”
o s n n a .
B t what w hen
u h water is added to the m ilk ?
s uc
Yar df or c ows
ab o u t to c a l ve ,
8 0 x 1 6 ft .
r
Ya d for y ou g n
l
c a ve s ,
8 0 x 1 6 ft .
FI G
. 21 .
60 CO VV K E E P I NG I N I ND I A
'
edge well pointed with cement This flooring will last

,
.
for years .
Th level of the floor should be a foot and a half to

e
two feet higher than the surrounding ground .
There are of course many ways of making a cow
house I f only one or two cows are kept a room or

.
,
G Y MO D E L E N LI S H DA I R .
22 — A, s r r s f pr p ri g r
to e oom ik r
B, ood- m C, m l oo m D,
r cis r r s r ir f i p ss g s s s c s
. e a n oo
wa te te E, F, eed n g G, ta l l for a vel

s s c ig yc s s s ikc s
n e e vo a a e
H, ta l l for al v n a n d n ewl a l ved c ow I, ta l l for m l ow
s s c s ris
-
K, ta l l for dr y ow a n d b ull L, d a n .
two in the outhouses may be appropriated for them ,
or a stall or two i the stables be given up for their

n
accommodation but if many cows be kept a regular

, ,
cow house must be built Whatever the number of

-
H OUS E A ND U TE NS I L S .
61
the cows particular attention must be paid to the floor

,
and ventilation .
I here give a plan of the kind of house I like best
for cattle Fig 2 1 . .
This is a very simple construction and can be made ,
as small or as large as necessary I is divided into . t
three compart ments or houses one for the cows to :
calve in one for the calves when a way from their

,
FI G s
23 — S ta l l for c s
ow c s
tw o i n h ta l l A, p ss g B, f ig
eed n
r g r r g c s r rs r
. .
,
ea . a a e ;
D, m
’
t ou h ; C, wa t e t ou h a l ve E, doo ; F, v e a n da h
pr p r f r s r ir ri
oo
to e a e o od G, e e vo H, d a n.
mothers and one for the larger c ttle Th house or

, a . e
houses hould always pen to the south Th north

S O . e
side must be walled up and have small windows (about

3 feet by 2 feet ) 5 feet above th ground and 6 feet e
apart Th width of the house inside should be at

. e
least 1 6 feet F rom the north wall there should be

.
1 0 feet of standing ground then 3 feet occupied by the ,
feeding trough and last l y 3 feet for a passage behind

, ,
'
the trough Th feeding trough to be made of brick

. e
and cement running the whole length f the room Th o . e
inside of the trough should be from 1 8 to 21 inches

wide and 1 2 to 1 5 inches deep but the bot tom should
, ,
b eraised at least 1 2 inches from the level of the

floor making it in all fro m 2 1 to 27 inches high
,
-
.
Th floor of the house sho ld slope ff from south to

e u o
north — that is from the head of the cow to her hind

,
quarters Th slope should not exceed 3 inches just

. e —
s ffi cient to carry ff all the urine R ight against the
u o .
north wal l here should be a drain receive and c rry

t to a
o ff all the droppings This drain should be 6 or 9 .
inches wide and 3 inches deep made of bricks and

, ,
cement O utside the cow house 8 feet from it to the

.
-
,
north there should be a reservoir 4 feet by 4 feet

,
and 2 feet deep to receive all the urine and water and ,
the drain of the cow house should connect with thi -

s
reservoir .
Th roof ethe south should be supported by pillars

on
made of either brick mud or wood I f made of bricks ,

. .
,
each pillar should be 24 inches by 1 5 inches if f ,

o
mud it should be 3 6 inches b 1 8 inches and th

,
v , e
opening or doorway betwe n each pillar should not be e
less than 6 feet wide .
Th calving or calves rooms or houses should b the

’
e e
same as the cows house only for the calves the feedi g
’
, ,
n
trough should be not more than a foot w id d 6 to c, an

H O U S E A ND U TE NS I L S .
63
9 inches deep inside ; the whole of the trough should

no t be more than 1 5 inches high .
V entilatio in this house will be perfect and it will

n ,
not be at all di ffi cult to keep the floor perfectly clean

and d y at all seasons D uri g the warm weather the
r . n ,
doors and windows should be kept entirely open during

the day and at night ; in the cold weather and in rai n
storms the north windows should be k ept closed day

,
and night but the doors should be open during the day
, ,
and closed at night Th top part of the doors should

. e
have ventilators large enough to admit of sufficient ven

t i l tia when the doors are closed
on .
Th doors and win dows can be made of mats or wood ;

e
the latter is preferable P rdahs of good stout canvas

. u
or tar paulin also answer wel l .
Th height of the house or room should not be less

e
t han 1 0 feet from floor to ceiling ; the doorways should

be 8 feet high I f the house be thatched or tiled the
.
,
sides should be at least 8 feet and the centre 1 2 feet ,
high .
Sp Cattle should never be crowded up t gether

a ce . o .
A mple room should be given them to not only stan d ,
but also to sit and lie down comfortably No cow will .
k ep in good health unless she has 4 0 feet of standing

e
ground — 1 0 feet by 4 feet I f the cows be large ones .

,
it will be well to allow them each 6 0 feet of ground

1 0 fee t by 6 f et F a single cow a roo m t least
e . or a
-
.
10 feet by 8 feet is necessary giving her sufficient ,
room to comfortably turn round .
K p i g th J l
ee n Cl and dry is an indispensable
e i oor ea n
necessity I t must not only be swept clean every

.
morning and evening but must be thoro ghly scrubbed , u
and washed every morning and swept every time it is ,
soiled Th droppings must not be allowed to remain

. e
on the floor or in the drain any length of time Th . e
house must be kept clean and sweet and perfectly dry .
Ph eny l and
e water or carbolic powder should be
sprinkled on the floor every day Throwing sand on .
the floor or putting down some straw will prevent the

, ,
ca ttle fro m slipping on the p floor Th cows u eca . e
should be allowed some dry straw to lie on in the cold

weather and rains Especial attention m st be given
‘
. u
to the calves house and the calving house

’
.
Th best time to wash the house is when the cows

e
are let out into the yard i the morning n .
D i ra ns Th drain of the cow ho se must b

. e -
u e
co nected with the public underground street sewer

n ,
or else with the reservoir behind the house already ,
spoken of This reservoir must be emptied and washed

.
every day and the conte ts ei her buried deep under

,
n t
ground else removed f from the w house Th

,
or ar co -
. e
dung sho ld be gathered and kept i a bi the back

u n n at
of the cow shed until it is removed i the morning

-
n .
Ut il —l f only
en s s. or two cows b k pt i on e e e ,
z nc or
H O US E A ND U TE NS I L S .
65
galvanised tubs (not iron )can b used for them I do e .
not recommend wooden or earthen tubs as they never ,
can be kept clea whereas the zinc or galv nised o es

n, a n
can be thorough ly scrubbed and washed every morning

and evening I f these tubs cannot be got then earthen
)
.
,
gu m l h a(nads should
s be put down as the natives do
the m ; b t great care is needed to prevent them from
u
smelli g o ffensively and they should be frequently

n ,
changed for new ones .
I f a number of cattle be kept the p cemented ,

u coa
trough is the best to have I t will be a great saving in .
labour I t will take a m nearly half a day to clean a

. an
dozen tubs whereas the trough for th same number of

, e
cows can b properly cleaned in half an hour B esides

e .
,
cattle eat with more comfort out of a ra ised trough than

they do out of tubs .
Whe milk co s and dry cows and bullocks are kept

n -
w
in the same room the trough hould be divided into two

,
S
or three divisions for the same food will not be given

,
to all I f possible dry cows d bullock s should be kept

.
,
an
in separate rooms or houses from milk cows -

.
Th tubs and trough must be thoroughly scrubbed and

e
washed every morning and evening .
C i t — There should always be a cistern in every

s er n .
cow house Th best position f it is immediately out

-
. e or
side f the shed on the south in th yard (see sketch of

cow house )This cistern hould always be kept filled
o e
-
. S
66 CO W K EEP I NG I N I ND I A
-
.
with pure drinking water I t should be properly cleaned

-
.
and refilled every morning When the cows are let out .
into the yard they can have a good refreshing drink

, .
Cattle should be watered at least twice a day .
M d f y g
o e o T i — I f only
n or two cows be kept they on e ,
should be tied separate pegs far apart that they may

to ,
not reach each other ; but when a number are feeding at

the trough they must be so tied that they will not reach
,
one another Th best mode of tyi g them is this put

. e n :
down thick iron rods as posts 4 feet apart all along the
trough ; to these posts tie good stout pieces of rope .
E ach rope is 6 feet long and is tied by the two ends to ,
two posts one on either side ; to the centre of this rope

,
another rope about 4 feet long is attache d which goes ,
round the cow s neck and so secures her that she can ot
’
,
n
reach h neighbour to the right or left but at the same

er ,
ti me she has ampl freedo m to stand erect and to sit or lie

e
down with comfort Th ropes hould be tied to the top

. e S
of the posts on a level with the t p of the trough A o .
better plan would be to have iron rings round the posts ,
and tie the ropes to the rings This would enable the .
animal to sit or rise with greater as the ring will c ase,
slide up or down the post as necessary .
Bullocks and large calves should be tied in the same

manner as the cows but bulls must be tied far apar ,
t
with very strong ropes or chains as they will do much ,
damage if they happen to b reak loose .

C H A P TE R V I I .
A TTENDANTS .
IN order to keep cows with any degree of success it is ,
necessary to have proper servants A great many .
people buy cows d engage g w l l h and leave the

,
an o a a s,
poor animals to the tender mercies of these men and are ,
exceedingly surprised when they find in a few mon hs t
that the co ws are spoiled or h calves have died

,
t e .
O thers again put the cows in the care of the bearer or

, ,
khansama and cannot understand why the animals give

,
so l ittle milk or why their food costs so much S they

, . o
conclude hat keeping cows is a failure and that I n dian

t ,
cows do not give much milk d the calves never live

,
an .
P eople must always remember that there is a right and
a wrong way of doing a thing and if a person goes the

,
wrong way about it he must expect failure I f one

, .
desires to derive any pleasure and profit from keeping

cows he must attend to them himse l f having them
, ,
under his immediate supervision I f the servants or any

.
other person be entrusted with their sole management ,
the enterprise will end in failure and disa ppointment .
es
A TTE ND A N TS .
69
While one personally looks after the animals he will ,
need ser ants to do the work and carry out his

v
instructions .
I f only one cow be kept the syce s wife or the wife

’
of some other servant can well look after her if she is ,
paid one or two rupees a month But if a number of .
cows be kept it will be ecessary to have servants

,
n
Specially for them O man can ot take care of m ore

. ne n
than i cows but it is best for him to have only four ;

S x ,
if more be given him they will not be properly cared for .
Th Se t D i p i ti
er va n
’
f M i
s d — Th temper
s of
os the
on o n e
cowherd has a great deal to do with the health and

temper of the animals under his care H must not . e
only be clean and active but m st also have a love or ,

u ,
at least a liking for the cows d be kind and gentle

, ,
an
to them I f he is harsh and rough and drives them

.
,
about they will become excited and cross will not eat
, ,
their food properly and wi l l give trouble at milk i g

, n .
Cattle get thin and sickly under harsh treat m ent A .
bad tempered servant should never be kept under any

-
consideration .
S t F i d li tg — Then again the cowherd m ust be

’
er oa n s e ,
faithful and not only an eye server True such a man

,
-
.
,
among I ndian servants would be a prodigy but the ,
servants must be ta ght to be faithful to the nimalsu a
under their c re ; otherwise w hen the master and mistress

a ,
happen to be away from home or ick for a d y t w ,

S a or
‘
o,
70 c ow K E E P I NG I N I NDI A
-
.
the cat tle will su ff er I t need never be expected that

.
the servants will give the animals the same care and
attention as the master or mistress will give but they ,
can be made to understand what is expected of them ,
and that they must do the work properly if hey want to t
serve I takes a long time sometimes months to get

. t , ,
this idea properly instilled into their minds I f the .
servants see that the master and mistress are careful and
watchful it will make them more attentive
,
.
Native servants imag ine they know more about cattle

than their masters d I some cases it is true owners
o . n , ,
of cattle are more ig orant than their stupid servants

n .
Th prejudice and ignorance of the natives are hard to

e
overcome Th ey are unwilling to do anything their

.
grandfathers and great grandfathers did not do Th -

. e
custom of the c untry is law with themo .
Th C t f th S
e as e o t — I do not like the g w l l h
e er va n s o a a s .
They are generally very troublesome and I very seldom ,
employ them A mong H indoos the g w l l h is of all

.
,
o a a
men the most cruel to cattle H will neglect and . e
starve the m if allowed t H imagines he has a di ine o . e v
right to the cow and all that belongs to her and resents ,
any interference with his ways and doings A y other . n
caste man even a M ohammedan will do for a cowherd

, ,
.
Th A h
e is a good man to have as a cowman H
eer . e
makes a good servant when properly traine d .

C H A P TE R VI I I .
WAS H I NG ,
GRO O MI NG, AND E X ER CI S E .
Wa sh i ng —attle hould be kept perfectly clea

C S n .
When i health they should be regularly washed

n ,
bathed once or twice a week in the hot weather once a ,
week or once a fortnight in the rains and once a month ,
in the cold season A bright sunny day should be

.
selected for w ashi g Th animal s must be thoroughly

n . e
dried and let loose after the bath Great care must be .
taken to prevent them from taking a chill Milk cows .

-
are very liable to chills Calves under six months old .
should not be bathed .
G mi g — Cattle should be properly groomed every

r oo n
d y
a . Th same kind of brush as used for the horse
e
should be used for the cow P r per and regular groom . e
ing will keep cattle in good condition and will prevent ,
their having lice and ticks Little calves ought to be .
brushed d the ticks etc picked ff every seco d day

an ,
.
, o n
or so .
E i — Co w s need regular exercise ; working b llocks

xer c se u
have enough f it but milch cows and calves should be

o ,
-
71
-
.
let out to graze and exercise for a few hours e ery day v .
I t is a great mistake to keep them tied up all the time .
Close confinement causes disease .
D y cows heifers and large calves should be let out

r , ,
to graze the whole day Bulls need lots of exercise too ;

.
they should be tied with a long stout rope 4 0 feet long —
—i the yard or if there be an enclosed yard let loose

n , ,
in it .
P t ti
r o ec — Cattle need protection from the midday
on
sun and heavy rains I f there are no large trees on the

.
grounds under the shade of which the cattle can stand

, ,
then they should be taken into the shed during the

hottest hours of the day and when it rains heavily or
, ,
when the winds are cold and damp .

C H A P TE R I X .
BR E EDI NG .
B one s own cows is the surest method of attain

R EE DI NG
’
ing success in the dairy When a cow is bo ght you . u
are not at all sure of her blood ; h herself may be a S e
large and rich milker and may milk for a long time, ,
but you are t sure of her producing the same qualities

no
in her progeny H parents may not have been of a

. er
good milking strain and though h herself i a good

,
S e s
cow her calves m y not be half so good I t sometimes

, a .
happens that inferior mothers produce very superior

daughters but this does not occur very ofte Th
,
n . e
general rule is that like produces like A inferior cow

, . n
should never be bred from A d I personally would not . n
breed from a cow whose mother and father as well as

grandparents were not as superior as herself Very .
O ften cows as wel l as other animals throw back — hat t
is the young ones do not take after the mother and

,
father but after the grandparents

, .
B reeding one s own cows is very often cheaper than

’
buying them I f one has extensive grass l nds h w ill

.
-
a ,
e
74 c ow K E E P I NG I N I ND I A
-
.
find i more econo mical to breed than to buy B t it

t . u
will not pay in cities where one has to pay heavily for ,
every morsel the cows eat Then again in breeding .

,
one s own cattle one avoids contagio Disease is often

’
n .
brought into a dairy through cows that have been

purchase d .
I t i Ch p w C w — Th calf has to
’
s t B d ea er o r ee on e s o n o s e
be kept ten months or as l ong as the cow gives milk ,

.
I f properly cared for and m anaged the heifer will take ,
the bull when h is two years d three months old

S e an ,
and yield her first calf when she is three years l d S o . o
one has to keep the animal for two years and two months
after her mother stops m ilking and before she has her
first calf Th cost of her kee p and food for these
. e
twenty six months will not exceed from R 5 0 to R 7 0

-
S . S . .
This is exactly half the value of a really good cow If .
the heifer when she calves gives ten

,
of milk a day ,
seer s ,
she will sell for at least R 1 20— j ust double what she s .
‘
has cost for food d keep an .
Th t f b
e ar di g is governed by a few rules which
o r ee n ,
are simple and easy to understand d these rules must an
be faithfully observed if any degree of success is to be

gained .
Th efirst and most important of these is that like

“
,
produces like by which is meant that animals of certain

,
”
peculiarities of form colour disposition habit health , , , , ,
an d quality when bred together reproduce their own

, ,
-
.
5 th .breed successfully proper food and careful

To ,
management are necessary .
A nexperienced dairym n and large breeder writes a
thus
“Th calves are the mea s for the improvement of
e n
the dairy By a gradual course of breeding rearing

.
, ,
and development the calves become the basis for l l the

, a
Skill of the dairyman s work in improving his stock d’
,
an
in increasing their valuable product B reed is m ade up .
of food and th most skilful care ; d by judicious

e an
management the calves are developed into more useful

and productive animals than their da m s until in course ,
of time the improvement becomes fixe d and is inherited ,
by the progeny I t is in this way th at the improved

.
breeds have been made up .
“Th feeding of a heifer should be liberal S h

e . e
should have regular rations of the food prepared and

given to the cows and about half as much of it will be
,
eaten profitably Liberal feeding of good food develops

.
the digestive functions and the traini g of a heifer for ,

n
the dairy sho ld be such as to encourage the healthful

u
disposal of as much food as possible I t does not matter .
if the heifer should get fat if the growth is not stunted ,
by it Th gradual development of the normal figure of

. e
the model cow should be watche d and as long as this ,
development is going on satisfactorily the feedi g may n
be persevered in E xcessive fatness however is a bar to

.
, ,
B R E E D I NG .
77
usefulness in the dairy and when heifers with this

,
tendency to fat come in there is usually some defect ,
which spoils the animal for a cow .
“Breed is undoubtedly dependent upon food F eed .
ing and training have gi en the value to the breed and

v ,
this value must be kept up by feedi g and training n .
Th mistake is often made of getti g a pure bred animal

e n -
,
and subjecting it to all the careless management which

is given to the common stock and expecting that this ,
animal by virtue of its parents character can lift up

,
’
the common herd and doub le or treble its val e in a

,
u
few years S uch a hope is doomed to disappointment

.
from the outset W hen a pure an imal is brought into a

.
herd its care should be at least equal to that which it

,
has been used to and the very same system f fee ding
,
O
and general management ho ld be followed with the S u
whole herd I f this practice is fol l owed succe s will be

.
, s
sure and the desired end will b reached

,
e .
“Th training of heifers for t h eir duties in the dairy

e
should be a constant care of the dairyman Vicious .
anima l s which kick hold up their milk suck themselves

, , , ,
and practise the other usual vices of disorderly cows are ,
all made so by want of or misd irected trai ning Th

, , . e
first lesson the calf learns should be a ffection for its

owner fearlessness and docility H aving never been
,
.
maltreated it has no sense of fear and accepts the ,
attention of its owner without alarm R eceiving .

-
.
nothing b t kindness and its food from him it is always

u ,
ready to meet him with eagerness and soo learns to ,

n
come at his call I t natural instincts are even readily

. s
controllable because its acquired docility accustoms it to

,
give way to the management of i owner and it never ts ,
practises those vices which are intolerable i a dairy I t n .
becomes in every respect a domesticated animal ; and to

attain this result with all th comfort and advantages it
,
e
involves should be the constant care of the dairyman

,
whose crop of calves is being harvested K indliness and .
gentleness in the owner are indispensable to these virtues

i his cattle
”
n .II S t w t
-
. e ar .
I shall say more upon this head in the chapter pon u
Calves and their M anagement .

C H A P TE R X .
B U LL S .
Th e Necessi ty f or there
a B u ll are
— a When
number of
cows in the dairy it will be necessary also to keep a good
,
bull to breed from I f there are only one or two cows

.
,
and there is a good bull in the neighbourhood the cows ,
can be sent out when they come into se son Th a . e
charge will not be much I Northern I ndia there . n
are Government bulls at di fferent stations kept for the

b enefit of the public and anyone can have their services
,
for the asking But if there is no good bull in the

.
neighbourhood one must be got without delay ; for it

,
will never do to have good cows served by inferior

bulls .
E very dairy f r m should have one or two fi t class

-
a rs -
bulls U nless the cows are put to the bull at the

.
proper time they will be spoiled for all future dairy

,
use.
I t is a great loss to have a cow served by an inferior
bull I f a cow is served by a good bull her milk will

.
,
79
'
increase but it will be sure to decrease if served by an

,
inferior one S ome good cows are hus spoiled Then

. t .
again the calf from an inferior bull will be inferior and

, ,
will sell for little or nothing .
Whatever breed is selected great care must be taken ,
that he is of the best type of that breed Th thorough . e
bred H ansi Nellore or G ti bulls are the best to

, ,
u z er a
breed from .
I di
n B ll versus E gl i h B ll — I t is a mistake to
an u s n s u s
cross I ndian cows by English bulls ; the progeny rapidly

deteriorate A cross between the b est I ndian bull and
.
a S horthorn cow will prove more satisfactory I f .
E nglish blood is desired I would advocate the follow ,
ing plan Cross a good S horthorn S u ffolk or Jersey cow

.
, ,
with a fi t class bull of the best milking strain of one

rs -
of the following breeds — H issar Nellore or G ti z , ,

u z er a .
I prefer the H issar S elect a good bull calf from this.

-
cross and whe he is three years old use him for

,
n ,
covering the H issar cows or the cows of the breed his

father was This method will prod ce l arge strong
. u
calves that will prove superior milkers Th half . e
b red E nglish and H issar heifer should be covered by
a pure bred H issar bull

- .
P i t
o n si G dn B l l — Th height of the bull will
a oo u e
depend on his breed But the l arger he is the better . .
H must be deep and wide in the chest long and broad

e ,
in the back and round in the b l well ribbed up and

,
arre ,
B U LLS .
81
strong in the shoulders and limbs and have massive but ,
not very lo g legs ; large joints and legs fairly apart to

n ,
support the body ; compact and solid looki g carcases ; -

n
short face with l rge prominent eyes set far apart d

,
a , , ,
an
broad forehead and mu z zle H i neck must be short . s
and stout rising well over the wi hers into a large

,
t
hump Th head sho ld be carried erect Th dew

. e u . e
lap should be long but the ears hould not be very ,

S
long.
Ag —
e I t is a very serious mistake to use an immature
.
bull for breeding purposes Th progeny of such a . e
b ull will be weak d very hard to rear and very ften

an , O
the mother s milk will decrease very perceptibly A bull

’
.
S hould never be used before he is three years old and ,
after he is eight ye rs old S ome bulls are used when a .
they are only two years of age but this is a very bad ,
practice Very often very young or inferior bulls

.
prove unproductive .
C
are d A tt ti —
an A bull needs proper care and
en on
attention S ome people let him loose to wander about

.
at pleasure and pick up what he can in the way of food

, ,
and never think of giving him any shelter or special

attention I f the bull is not looked after he will be
.
Spoiled H must be shel ered at nights and from the

. e t
midday and heavy rains and must have good

sun ,
wholesome food regularly .
F d
oo —F eed h i m twice a day once at 8
. M and , A .
6
82 CO W K E E P I NG I N I N D I A
’
again at sunset Th following is sufficient for two

. e
m eals for a large H ansi bull :
ick ( )
O l kh u l l y
)
a e
B r a n bh oosi
(
r gr ss
ff ( )
G e en a
Ch a bh oos a
S al t
p r
S ul h u
Besides this 20 bundles of straw or 1 5 bundles of hay

, , ,
or 20 of green grass must be given him in every

seer s ,
twenty four hours Wherever it is possible the bull

-
.
,
should be tied out to graze When this is done and if .

,
there be su fficient grass on the lan d th straw hay or , e , ,
extra green grass need not b given him e .
Ut i l H
en s d G
s, m i
ou se
g
— Th feeding
an utensils
r oo n e
and the house hould be kept scrup lously clean d

S u , an
the animal regu l arly groomed and washed and allowed ,
plenty of exercise I t is not at all a bad plan to give

.
him some light work every day such as drawing water ,
or working the cart to remove the re fuse but he must ,
not be in the least tired out This will keep him docile . .
F t — A bull should never be allowed to become very

a
fat but should always be in good condition

,
.
K p i g h im S p
ee n t — S ome people allow the bull to
e ara e
r unwith the cows in the herd I f the bul l be a l arge .
one and very quiet this may be done without harm, ,
but most bulls are best kept apart and should be ,

-
.
and would find a ready sale for all the bull calves they —
could produce Th atives will willingly pay from

. e n
RS 20 to R
. s 4 0 for a good eight to ten months old
.
bull calf of the H issar breed and R 1 00 or more for

-
, s .
one between d two years l d

on e a n o .
C H A P TE R XI .
B ULL OCK S .
B UL LOCK S a nd are the only animals used in

B ufia l oes
the plough in I ndia They are also very largely used

.
in the cart and carriage Very often keepi g one s own

.
,
n
’
bullocks d cart is a great savi g and convenience

an n .
Th p i t i
e o n s g d
n b ll kaare the same
oo as those
u in oc
a good bull only bullocks are not so heavy as bulls and

, , ,
are much more active and fiery d walk faster W hen , an .
their tail s or hips are touched they run .
Th creamy white are considered to be generally not

e
very strong but I have had a creamy w hite b ll that

,
u
was perfect in every respect Very large dewlaps and .
very much loose skin under the stomach of bullocks are

conside d sign of weakness
re s .
When a bull is castrated his form undergoes some

what f a cha ge and he sometimes looks like a cow
o n ,
.
F d
oo . Working bullocks hould have the same S
quality of food as bulls but half as m ch in quantity

,
u .
I nstead of two meals three should be given

,
one at d y : a
break the second t 1 p m and the last at su set when

, a ,
n ,
-
.
they are tied up for the ight They should never be n .
fed immediately before or af er hard work A interval t . n
of tw hours should be allowed between the meals and

o
work .
G mi g
r oo d Cl i g — B ullocks need to be properly
n an ea n n
groomed every day and kep perfec ly clean and their t t ,
utensils and house should be k pt as clean as those of e
cows B llocks should not be exposed to h midday

. u t e
sun and heavy rains and cold sharp win ds .
W t — Bullocks and bulls should have plenty of

a er .
clean drinking water -

.
B i g B l l k — When a calf is reared for the

ea r n u oc s
plo gh and es p ecially the cart he should be allowed

u , , ,
the whole or the greater portion of his mother s milk ’
and in addition a liberal supply of good wholesome

,
prepared food Th beautiful animals we sometimes see

. e
in carriages p country were never deprived of any

u -
portion of their mothers milk and were well cared for ’
and fed fro m the beginning .

-
.
this at 1 2 lbs per rupee is R 3 5 0 Th cost of food

. s . . e
and keep for the period will be R 200 N w if the s . . o
cow is properly managed she will yield the following

profit I f sold when dry
.
Pu rc s ha e o f c ow
Co t s f of ood, e t c .
V al u e of ik
m l 350
V a l ue of c f al at t e n m on th s 20
S al e O f c ow to b c r
ut he 50
Tot a l 4 20
E xp i r en d t u e 3 50
rfi P o t
If kept till next calving

Pu rc s ha e o f c ow R s 1 50
s f s
.
Co t of ood, et c for t en m on t h 200

xr cs f r s
.
,
E t a o t for ou m o n th h en dry 12
To t a l 3 62
V a l ue of ik
m l Rs 3 50
c f
.
V a l ue of al 20
V a l ue o f c ow wh e n Sh e c s gi
a l ve a a n 1 50
To t a l 520
xp i r E en d tu e 3 62
rfi P o t 1 58
So we see that keep a cow for the second year

to
will yield more than double the pro fit that she yields if
kept only one year O f course this presupposes proper
.
management I will never pay a dairyman in I ndia to

. t
DR Y CO WS .
89
fatte cows for the butcher E very cow he has to sell

n .
is so much loss and every cow he is able to keep and

,
breed from is so much gain .
Ad t g I t is advantageous to buy a cow before

va n a e .
Sh ecalves as you then get the whole of her milk ; you

,
have also the management of her before and after

calving and if she be i skilful hands she will give mo e
,
n i
milk than she would do if mismanaged .
“I is also well to get her accustomed to her

t
attendants and her stall before she calves as any ,
change of quarters after wards will make her fret and ,
this will at once tell on h milk I f the calf is not er .
very young any check of this kind will lessen her milk
,
permanently S it often happens that the purchaser

. o
of a cow in milk complains that the cow does t give no
as much milk as he was led to suppose h did the reason S e ,
being that the milk has been lessened by the fretting of

the cow on changing hands Th rest and care wil l . e
make the cow the better milker whe she calves C w — n .

”
o s
i n I n di a .
F ood is diffi cult to decide when to reduce a

“
It
cow s feed from f ll feed to the spare diet of a dry

’
u
cow When a cow is in calf and is going ff her

.
, o
milk and y have no other cow giving milk or

, ou ,
need her milk for butter continue to feed her up ; ,
but if you have su ffi cient milk from other cows or ,
if the quantity she gives is not worth the expense of

'
feeding her it is better to put her on pare diet

, S
and leave her calf loose to drink what she gives I t .
will strengthen the calf and do the cow good — C .

” °
ou s
i n I n di a .
Dry cows must not have grain or any kind of food

that fattens much F t in a cow is a serious defect ; . a
it makes her liable to lipping her calf and also s ,
becoming barre n .
A dry cow hould have plenty of grazing duri g the

S n
day and some cut grass hay or bh with half a

, , ,
oosa , seer
of bran and half a h i t k of salt to munch during the

,
c t ac ,
night but on no account give her any mustard h h lly or u
other heating foo d S h hould be rather thin to within

. e S
a f w weeks of her time of calving when she will pick

e ,
up of herself if she gets a sufficient quantity of

,
grass I f on the other hand the cow is starved and

.
, , ,
allo wed to get i to bad condition the calf will b weak

n ,
e
and sickly .
O f d
vi
erg
-
“
ee O er fee
n ding when
. a cow is not in v -
milk makes the foo d run to fat and if a cow s food ,

’
once begins to do this it will continue to do so ,
when she i fed up after calving and in a short

s ,
time she will be fit only for the butcher ; though

she may have a fat udde and a large belly her milk r
will be scanty B t if h good food comes at calving

. u t e
wit h the fresh milk all the food goes to milk as , ,
the syste m has become accustomed to spare diet ,

-
.
too fat O ver feeding and want of exercise will cause a

.
-
cow to grow fat H eating food such as oilcake and

.
,
certain grains will cause the cow to throw ff and wish

,
o
to go to th bull again S ometimes a cow will without

e ,
throwing ff get into heat and take the b ll this will

o ,
u
in jure the cal f and cause miscarriage .
Th calf of a fat over fed cow will be small

e ,
d weak -
an
or deformed and not live long,

.
Y ou g bulls and barren cows and also cows that are

n ,
in heat will worry cows that are in calf and injure

,
the m.
C H A P TE R XI I I .
MANAGE MENT O F c ow s WH EN CALV I NG .
LI TTLE needs to be done for a cow before the ti me

of calving b eyond attending to her food rest
, , ,
exercise .
S ig fnsth T uo — W hen aecow is within a

na few
days of calving her shape will undergo a change ; she
,
will become hollow just beneath the hip bones and her ,
stomach will appear as if sunk down towards the

chest ; in the case f an l d cow it is very evident that
o O
a great change has taken place in the position of the

calf S ome animals e ince uneasiness and irritation of
. v
th bowels and bladder by the constant motion of the

e
tail d by the ine ffectual attempts made to dung ; the

, an
vagina becomes loosened and increased in ize and a S ,
White or pale straw — coloured glairy discharge exudes

from it some two or three weeks before the time A . s
soon this ch nge is observed the w must not be

as a co
sent t to graze but must be kept at home in order

ou ,
that the event may not be unduly hurried from any

unforeseen ca se I f a cow calves away fro m home she
u .
93
-
.
runs the risk of catching a chill S ome cows calve .
very quickly even the very day the change is observe d

, ,
while others may not do so for a week or more .
K eeping the m quiet has a very b eneficial e ffect upon
them A bout ten or fifteen days before calvi g the

. n
udder increases and sometimes becomes full of m ilk

, ,
and the milk vein is distended A cow in this

-
.
state is very liable to take a chill ; she should be

kept dry and away from dra ghts and should not u ,
be bathed .
I f the udder is very much enlarged and the milk
vein distended it hould be emptied every morning

,
S
and evening U nless this is done inflammation of the

.
u dder may set in and the cow get milk fever and both
,
-
,
cow and calf su ffer much I once lost a very fine cow .
and calf from neglecting to do this I f the cow is once .
milke d she m st be m ilked regularly every d y and

u a ,
every drop extracted A fter milking rub some mustard

.
,
Oi l on the udder .
L b
a Ap p
our hi g A hour or two before the
r oa c n . n
event the face of the cow will bear an anxious look ;

,
the eyes will be bright and staring and hollow ,
indicative of pain A soon as the cow shows these

. s
signs h should be taken into her house and kept

,
S e
quiet some straw should be spread on the floor and

; ,
she should be given a good supply of soft green grass

to amuse herself and keep her from fretting H . er
'
to make ine ffectual efforts to get on its legs which ,
it eventually succeeds in doing I t then totters about .

,
by degrees attains firmness on its legs and after a ,
short time is able to support its body steadily A .
Ma n u a l of I n di a n Ca ttle a n d S h eep
. .
most cases no assistance what

A ssi sta n ce Needed — I n
ever is needed nature accomplishing her course with

,
perfect safety to mother and young O ccasionally a .
cross birth may occur d surgical assistance be

-
,
an n e c es
sary I such cases a doctor should be called in at

. n
once .
A t the moment of calving most of the natives know
what to do and are good nurses if the birth b a tural

, e na
one Where they fail is in the management before and

.
after birth .
Tr ea tmen t of th e Cow a f ter th e B i r th f

o th e Ca lf .
W hen the cow and calf have been attended to a quarter ,
of a of g a quarter of a
s eer of dried ginger and
oor , s eer ,
one h i t h of h ldi should be obtained Th ginger

c t ac u . e
and h ldi hould be wel l gro nd and mixed with the

u S u ,
g and
oor so m e fl ur and the cow should be given half
o ,
the mixture at once as it helps to clear away the ,
after birth and reduce the after pains whic h trouble

-
,
-
,
and weaken some well bred cows very much ; many of -
the best milkers are very delicate and su ffer much at ,
the time of calving Th remainder of the mixture of . e
ginger and g should be given ab ut six hours after

oor o
MA NA GE ME NT O F CO WS WH EN CA LV I NG .
97
wards ; no more hould be given as it will be hurtful as

soon as the milk flows (S Book I I Chapter I I I )
S ,
. ee .
, .
Great care is needed to prevent the cow s vagina and

’
the calf s navel from becomi g sore and getting blown

’
n
by flies They must be washed with warm water and

.
, ,
after drying them thoro ghly with a clean soft cloth u ,
the following ointment must be applied S weet oil or

—
mustard oil 4 h i tt l ; camphor 1 t l ; pirits of
,
c a c cs , oa S
turpentine 1 h i tt k This must be done every

,
c ac .
morni g and eveni g for a week or ten days

n n .
D i k
r n dF d an Care must be taken that the cow
oo
has nothing to drink and that she has a warm coat

,
thrown over h or she is very apt to catch cold duri g

er , n
the first ho rs succeeding the birth of the calf I f she

u .
is doing well the less you disturb her the better ; but if
her eyes become glassy d of a steel colour when the an
light is thrown on them and the hollows above them ,
deepen she is in pain d about four hours after the

, ,
an
birth she should have a hot bran mash rather loppy , S ,
which will fill and warm her inside and quell the pain , .
This should be continued for the fi rst three days as it ,
assists the milk to come keeps her inside warm and , ,
O pens her bowels F the first day she should have no

. or
water and then warm water for a week this is a point

,
to be very careful about as a draught of cold water ,
will chill her milk and may produce swollen udder

,
and inflamed nipples — most troublesome complaints ,

98 CO W K E E P I NG I N I N D I A
°
.
resulting in the cow drying p — and she su ffers so u
much pain that h will not allow herself to be milked

S e ,
nor her calf to suck —C w i I di (S Book I I ”
Chapter I I I )
. o s n n a . ee .
,
F th fi rst week t h cow must not have any other

or e e
food than plenty of soft green grass and one of seer
wheat bran with a h i tt k of salt and one h i tt k of

pounded h ldi (turmeric )
c ac ,
c ac
uadded to it This must be .
given twice or three times a day F the first three . or
days no straw should be given and for the first week no ,
rich food as it may cause inflammation of the udder

, .
I t must be remembered that cows that are l arge
milkers are unnat ral cows ; they are like cultivated

u
plants very delicate A common cow that gives only

,
.
enough milk for her calf may stand neglect b t a good , , u
milker will go wrong in no time .
I ll — Anything wrong with a cow at such a time

n ess
m ust be promptly attended to Book hapter

)
(S I I C . ee .
,
III .
Fa ll i ng
f o Book I
th eI Chapter
Womb I I I . S ee .
, .
Mi lki g — A bout an ho r or so after a

n w has u co
calved she should be milked and the calf set to suck , .
Th calf should be loose with the mother and allowed

e ,
to suck her at pleasure ; the sucking will open the

milk vessels and bring the milking machinery int play ;
-
,
-
o
the calf being hung y will suck hard and draw ff pain
r , ,
o
from the cow B t the cow must be milked regul rly

u a
C H A P TE R X I V
CALV ES , TH E I R V ALU E, MANAGE MENT, AND H OU S E .
Va l u e
f value
o of a calf depends m
Ca lves — Th e ch u
upon its breed just as a thoroughbred colt is of greater

,
value than a common one Th price of a year old . e -
calf varies from R 3 to R 5 0 and of a two year old s . s .

,
- -
one from R 6 to R 1 00 A heifer or bull from two

s . s . .
and a half to three years old will fetch from R 8 to s .
Rs .200 accordi g to the breed and qu lities of the

,
n a
animal Th common village cattle are f

. e little o ver v
value .
A bull or bullock calf will fetch more than a cow calf - -
will Th price of a cow is highest after she has h d her

. e a
first calf and the price of a b ll as well as a bul l ock is

,
u
highest when h is between three and four years of age

e .
S ome calves are inferior and not worth the trouble and
expense of rearing ; such should be sold as soon as their
mothers stop m ilking and refuse to allow them to suck .
But if a calf is a good i t should be kept to replenish on e ,
the stock Th cost of its keep and food w ill not exceed
. e
its value .
CA LV E S —V A LU E MA NA GE ME NT
, , A ND H O U S E .
1 01
is no economy to starve or neglect

F ood a n d Ca r a — I t
the calf I f it gets out of condition and becomes sickly

.
,
its growth and development will be a ffected and its ,
value materially lessened? Whereas if it dies the ,
mother s supply of milk is sure to decrease and the cow

’
liable to be utterly spoiled A calf should never be .
deprived of its mother s milk F the first month ’

. or
after its birth the calf will not eat anything and if not ,
allowed sufficient of its mother s milk it will be seriously ’
injured Th calf should not be separated from its

. e
mother for more than three hours at a time until it is

twenty one days old After the twenty fi t day the calf
-
.
-
rs
should be kept apart from the mother u til she is milked n ,
but should be allowed to suck for three hours after the

cow has been milked This should be done until the.
calf is t w months old d

o eat properly then it an can ,
need remain with the mother for an hour in the morn

ing and an hour in the evening only .
I do not advocate the E nglish method of treating
calves Th I ndian w wil l not allow her calf to be

. e co
taken from her I f it is done she will never milk as

.
,
well or for as long a period as she would if she were

allowed her calf English cows have generations of
.
training at the back of them and the separation from ,
their calves does not injure them I will take genera . t
ti ns of training to ma k e the I dian cow do without her

o n
calf I do not advise anyone to try it I f properly

. .
1 02 CO W K EEP I NG I N I ND I A
-
.
treated the cow will give more milk with her calf than
she will do without it .
When a calf is ten days or a fortnight old it should ,
be allowed some finely ground gram wheat or barley , , ,
and green d b grass every morning and evening When

oo .
three weeks old some Wheat barley or gram ground and

, , ,
soaked mixed with some t fresh d b grass should be

ou oo ,
given to it three times a day B t on no account . u
give the lit le thing dry bran and straw as so many

t ,
people do U ntil the calf is two m onths old it should

.
be allowed plenty of ground gram etc and green grass ,

.
,
.
For the first three weeks or month it will not eat much ,
b t if given food it will nibble at it and soon learn to

u
eat and like it .
A it grows bigger increase the quantity of food and

s ,
add a little sweet linseed oilcake to it Mustard seed .

-
oilcake is positively injurious to young calves S alt and .
sulphur should be given to the calf from the beginning .
O ver feeding is bad ;

-
of a of grain 9 f a of
1
4 seer , , o seer
wheat bran and 9 f a of linseed oilcake every morning

, , o see r ,
and the same in the evening is suffi cient for a calf until
,
it is between two and thr e months old when gradually

e ,
increase the quantity but a liberal supply of tender

,
green grass should be always allowed P ure drinking .
water should be given l li bi t m When a calf is

ar u .
b etween three and four months old I red ce the quantity ,

u
of grain and increase the oil ake until at six months of

c ,
1 04 c ow K E E P I NG I N I ND I A
-
.
Ol der l
Ca es
v — When
bull calves are six months old -
they should be tied up and fed H eifers should be tied .
up and fed when they are four or five months old but ,
not kept tied all the day Bull calves should be very .
-
liberally fed ; the quantity of their food should be con

ti
n ua ll y increased until at two years of age they receive
,
the same quantity of food as prescribed for bulls .
C f l T
are u tm t — A great deal of care is needed
r ea en
in the management of calves Th temper and habits of . e
cows and bullocks depend a great deal upon the treat

ment they have received when calves I f you want
‘
good milch cows then observe the following taken from

-
, ,
the A m i F m er ca n ar er
“T t th C w k i dl — H ere is a bit of gospel

r ea ey o s n
truth which should be heeded especially by dairymen , .
A ni mals like human beings will respond to kin dness

, , ,
and on a dairy farm this is one of the greatest essentials

-
to success Y cannot begin too early in training

. ou
your calves to come at your call and to submit to ,
handling and petting Accustom them to familiarity .
with persons but never permit them to be vexed or

,
irritated if you do not want the m to become ill natured

,
-
cows While good blood is of the greatest importance

.
,
still if not properly trained the highest satisfaction will

not be attained A good animal may be spoiled by bad
.
management Good feed good care and petti g will

.
, ,
n
naturally aid in securing good results .

CA L V E S — V AL UE , MA NA GE ME NT AND H O U S E , .
1 05
T his is very true about heifers I have seen cows that .
would not allow themselves to be tied or touched and ,
were as wild as jungly cattle Though of good breeds .

,
they were fit only for the butcher Their bad tricks .
were attributable to nothi g else but bad management

n
when calves .
M ale calves that are intended for the plough or cart

should not be treated like the heifers Th less they are . e
tied up and petted and handled the better ; their backs or

tails should not be touched H andli g and petting bull
. n
calves makes them very tame and slow in h arness and ,
considerably lessens their value .
H eifers need special attention ; very often they are
neglected and receive neither proper food nor shelter ,
consequently they are small and deformed and are unfit ,
for milking purposes Then again some heifers are so

.
,
highly fed that they become barren I have known .
cases in which all the e fforts of the owners have failed to

make the animals productive These heifers come into .
season and take the bull but never get into calf They
, .
have been spoiled by overheating and too much food .
H eifers should be kept in good condition but ever ,

n
allowed to g ow very fat They should be fed on the

r .
same kind of food as milk cows but should not be -

,
allowed so much oilcake or grain and on no account ,
any cotton seed Good green grass and hay should

-
.
be given in abundance Th food should be p ep red

. e r a
1 06 CO W K E E P I NG I N I NDI A
-
.
in the same way as food for milch cows S ome salt and -
.
an unlimited supply of pure drinking water are essential -
to the animal s health

’
.
Wh y m y C l
so an di — A large number of calves
a ves e
die from sheer neglect and mismanagement They are .
deprived of their mothers milk and insuffi cient and

’
unwholesome food is given to them ; they are exposed

to sudden changes of weather and not sheltered from
,
the cold and damp at night or heat in the day ; they

,
are allowed to become covered with lice and ticks and ,
their houses are kept unclean .
I f the calves are cared for and properly reared it will
help the cow to give more milk and milk for a longer
ti me and the calf will repay all that is spent on its
,
care and food .

CH A P T E R XV I .
CAS TR ATI NG CALV ES .
'
rope calves as a rule
Ca str a ti ng w h en Young — I n E u .
,
are castrated between the first and third month after

birth Th advantage of the operation at this early age
. e
consists in the improvement of the animal in form size , ,
and the propensity to fatten while it also renders h im ,
docile and generally usef l as a working bullock Th

u . e
natives of I ndia on the contrary wait till the animal is

, ,
from two to five years old that is between the time , ,
when it has from tw t six permanent teeth

’
o o .
M d f C t ti — Natives generally castrate w ith

o e o as ra on
out cutting the animal t all Th bull is thrown down

a . e
and its four legs are tied together ; then the scrotum is
drawn out and freely handled for a few minutes to relax
it ; after which stout wooden rollers about 1 5 inches
in length and i s inch in diameter are tied tightly at
, ,
one end d passed between the scrotum containing the

,
an
gland and the body of the animal O gland is next . ne
pushed up towards the abdomen and the other retained ,
i the scrotal sack ; the rollers are then drawn down and
n
1 08
CA S TR ATI NG CA LV E S .
1 09
the free ends are tied together A man sits in front and .
presses the gland tightly against the rollers till it bursts

within its sack or the bag of the scrotum when he ,
sei z es the broken gland between th fingers of both his e
hands and kneads it well till it becomes broken up into

,
a soft pulp Th other gland is next drawn out between

. e
the rollers and crushed in like manner and a little cow

dung or h ldi (turmeric)
,
uis lastly smeared over the

scrotum A t the same time the cartilage between the
.
,
nostrils is perforated with a sharp wooden or steel needle ,
and a cord a quarter of an inch thick is put throug h as

a nose string This string is put through the nose and
-
.
over the head at the back of the hor s a other string is n , n
put round the neck as a collar then an iron or brass ring ,
is put round the nose string and the collar and a string
-
,
is attached to the ri g as a bridle N further treat

n . o
ment is ever necessary Th animal is well in ten days . e .
I certai ly think well of this mode of operation and have

n ,
had a number of my young b lls castrated in this way u ,
but many people prefer cutting .
Ef f
ec t f th i Po — There is no wound or sub
s r oces s .
sequent discharge and in flammation as is the case after ,
cutting Th scrotum swells d in ten days or a

. e , an
fortnight the whole gland becomes absorbed and only

the empty sack remains This process of castrating is .
never attended with any danger nor is it so painful as ,
the c tting process Th animals further retain their

u . e
110 CO W K EEP I NG I N I NDI A
'
masculine form to a certain extent When a calf is cut .

,
it soon loses its masculine form and as it grows larger , ,
it looks somewhat like a cow ; but when the glands are

crushed the change in form is not so great though the ,
animal may not become as large as it would have if it

had been cut .
P p
r o er Tm t C t t
i e — o A calf should be
as ra e t when
. ou
it is between two and six months old but a calf should ,
not be crushed before it is betwee eighteen months n
and two years old .
G t C
r ea i
areth Op ti
n hen the glands are
e er a on
crushed great care must be taken that they are very

thoroughly c ushed up otherwise the animal will
r ,
occasionally prove troublesome am ong the cows Whe . n
the calf is cut care must be taken that the sore is not
,
fl y blown or allowed to fester

-
.
The evil f l t
o t ti a econsists i the young bulls
ca s r a on n
being allowed to roa m at large with the c ws Th o . e
nat ive breeders never think of separating the bulls from

the cows Even i f there be a good bull in the herd
.
,
he is over reached by those young bulls from their

-
,
li ghtness of carcase and activity in serving the cows .

'
of pregnancy it is diffi cult to decide if a cow is or is

not in calf I t is most necessary to know for certain
.
,
both to her lying fallow when she o ght to be in calf u ,
and lso to prevent her being put to the bull when she
a
is already in calf and causing much mischief

, .
S g
i f P
ns o
g y
— T h most
r e n anc certain sign of a cow
e
carrying is a discharge from the vagina however small , .
In the absence of this it is probable that she is not in

,
calf I the later months a cow s condition is quite

. n ,
’
evident from her siz e .
Between the fourth and fif h months of pregnancy t ,
it can be ascertained with certainty that a cow is in

calf Th calf may be fel t by putting the points of
. e
the fingers hard against the right flank of the cow ,
when a hard lump will bound against the abdomen and

be felt by the fingers ; or when a bucket of cold water
is drunk by the cow the calf kicks and a convulsive ,
motion may be observed in the flank by looking at it

from behind ; if the pen hand is then laid upon the
O
space between the flank and the udder this motion may ,
be distinctl y felt .
Wh C w
en a m i to S co — A cow must not be
es n o ea son
put to the bull until three months after the birth of

her last calf as the womb during that period is in a
,
relaxed state and incapable of retaining the seed con ,
seq ently she seldom conceives if she should take the

u
bull before this period has expired D isregarding the .

'
TA K I NG TH E BU LL . 113
call of the cow at this time will do her no harm I f

she calls give her some butter milk (not sour )
.
first -
thing in the morning for a few days and a cold bath ,
during the day This will cool her down B t after

. . u
the third month from the birth of her calf it is very ,
Inj urious to the cow to neglect the wants of nature I f .
she calls for the bull and is neglected she may become ,
barren or slip her calf next time which is a sign of

, ,
weakness .
R ich food and over feeding have the e ffect of bringing

-
the cow into season before the proper time for it .
S ome heifers take the b ll when they are eighteen u
months old O thers again do not come into season

.
until they are three years old A heifer if properly .
fed and cared for should take the bull when she is two
years and three months old .
S ome cows come into season in three months from

the time they have last calved The e have a calf . s
every twelve or thirteen months O thers again milk .
for six or eight m onths before they take the bull ; I

had a large H ansi th t mil k d for twelve months before
a e
she took the bull .
Th S y mp t m
e
f m i
o g i t s oare abatement
co n n o s ea son ,
of mil k d restlessness Th w will be frequently

an . e co
dunging staling and bellowing H tail will be in

, , . er
constant motion d she will have no appetite Th

, an . e
vagina will appear red and inflamed and a transparent ,
8
1 14 C O W K E E P I NG I N I ND I A
-
.
disch arge will sometimes flow from it I f in the field .

,
the cow will be ridi g other cows ; if tied she will stamp
n ,
with her feet and pull at her rope S ome become very .
savage and will butt O thers again show their state

, . .
but little often doing no more than lowing gently ;

,
these latter are apt to be neglected as their state is not ,
soon observed .
Th ti m e C w m i i
e aS — These sympto m s
o re a ns n ea son
last o ly a few hours sometimes only an hour and the

n , ,
cow should be put to the bull immediately Time is an .
object I f the cow has taken the bull and not become
.
pregnant the above mentioned symptoms will return in

,
-
three weeks and continue to do so until she does con

,
i
c e ve .A fat over fed cow will want to go out to the
,
-
bull time after time before she is in calf S uch a cow .
must be somewhat reduced in condition before she will

become pregnant .
T
r oubl m C w —
esoI f a cow remains more than a
e o s
year without getting into calf she should be sent out ,
altogether to remain with th other cattle in the field e ,
grazing and feeding with them Th company and . e
change of air and food may have the desir ed e ffect I f .
a cow is troublesome about getting into calf give her ,
a small quantity of the refuse liquor from a native

distillery ; it is the juice of the M h w (none other
should be given )
a o a
and will often answer the purpose

, .
This stu ff should never be g iven to a cow in milk as it ,

-
.
Th e pure bred H issar Nellore or Guz rat bull will

-
, ,
e
prove the best A cross bred bull between a short

.
-
horn cow and a H issar Nellore or Guzerat bull will , ,
prove very satisfactory ; but a cross between the English

b ull and I ndian cow will not do well .
I t is a great m istake to send cows out to inferior
b ulls . Th cowm an if not watche d will put the cow

e , ,
to the first bull which is at hand which may not be at ,
all a good animal I f a good and large cow be served

.
by a small and inferior bull generally the servi g proves , n
u nproductive O the other han d if a cow has been

. n ,
troublesome about getting into calf if she be sent to a ,
large and good bull she generally conceives .
A sa rule cow calves take after their fathers and

-
,
b ull calves after their mothers

-
.
P tti g
u th n C w te th B od — Th most natural way
o e u e
is to allow the bull and cow to please themselves and ,
so leave them alone in an enclosure ; but when cows are

restless I have f d i t best to tie them up to a tree
,
oun
'
between two posts and secure them so as to prevent

them from jumpi g about so that the bull may easily
n ,
serve them and not be tired out in attempting to do so .
W hen a cow or heifer has been served h should be , S e
bathe d in cold water dried and tied up and left ,
undisturbed ; she will generally sit d wn quietly and o
not move for hours I t is best not to give her any

.
thing b t some green grass or straw and water that

u
TA K I NG TH E B U L L .
117
day . A little soaked K u th eel a gum should be given

her .
H eifers are sometimes troublesome on account of

their timidity dm y not get into cal f till long afte
,
an a r
they are old enough and have to be put to the bull ,
many times before he succeeds in covering them Th ey .
sho ld be tied up so as to enable the b ll to serve

u u
properly .
Th S feth C lf d
ea: ot mi d — I t has
e beea obser ed
e er ne n v
that queen bees lay female eggs first and male eggs
-
,
afterwards S with he s the fi rst laid eggs give

. o n ,
female and the last male products Mares shown the .
stal lion late in th eir periods drop colts rather than ,
fillies .
M Th . professor in the A cademy of Geneva from

ur z , ,
the co sideration of these facts for med this law for

n ,
stock raisers I f you wish to produce females give the

-
“ : ,
male at the first signs of heat .

”
A noted S wiss stock grower son of the P re ident of -

, s
the S wiss Agricultural S ociety Canton de Vaud under , ,
date of F ebruary 1 8 6 7 certi fi es I the first place

, n
on twenty two successive occasions I desired to have

-
heifers My cows were of S h t breed and my bull

.
c ur z ,
a pure D rha m I succeeded in these cases H aving

u . .
bought a pure D rham cow it was very important for u ,
me to have a w bull to supersede the one I had ne
bought at g eat expense witho t leaving to chance the

r , u
'
production of a male S I followed accordingly the . o
prescr iption of P rofessor Th and the success has urz ,
prov d once m ore the truth of the law I have obtained

from my D u ham b l l six m ore b ulls (S h t D urham )
e .
r u c ur z -
for field work ; and having chosen cows of the same

colour and height I obtained perfect matches of oxe
, n .
My herd amounted to forty cows of every age .
I short I have made in all twenty nine experiments

n ,
-
after the new method and in every one I succeeded ,
in the production of what I was looking for male or ,
female I had not one single failure ; all the experiments

.
have been made by myself without any other person s ,

’
intervention ; consequently I do declare that I consider

as real and certainly perfect the method of P rofessor
Th u r z .
Th e above plan had also been tried on farms of the

F rench E mperor with it is asserted the most unvaryi g
, ,
n
success .
Th same plan may b adopted with animals of all

e e
"
descriptio s n .
1 20 CO W K EE P I NG I N I ND I A
’
Slinking will cause sterility S ome organic or

, .tit c on s u
ti l disease will prevent conception

on a .
I t is said if a barren cow is allowed to re m ain in the

,
herd others i that herd will soon become barren Th

,
n . e
disorder is infectious .
R m dy e —eWhen a cow gives trouble about getting

into calf she should be reduced i condition ; she should n
have only green grass hay or dry straw to eat This

, ,
.
treatment alone may cure her ; she should be kep t loose

and m ade to take lots of exercise I f she still continues .
to give trouble give her five to ten grains of borax every

,
day for five or six days I f this does no good give her
,
.
,
five grains of ergot of rye or sabina every day for two

days before and after she takes the bull I f she is not .
incurable this will cure her A fter the cow has been .
served she should be kept away at a distance from the

bull .
C H A P TE R XIX .
AGE OF CATTL E AND NAME S AT DI FFER ENT AGE S .
Age — Th e age of cattle is general l y calculated by the

growth of the permanent teeth and also by the rings ,
that form round the horns ; but it is only after the third
year that the circle on the horns becomes de fined ; so in
calculating age by the rings allowance should be made
,
for three years ; when an animal has six ri gs it is eight

years old (see plates )O f the two systems that of
n
.
,
judging by the teeth is by far the more reliable ; even

with this system it is difficult to tell the age of a calf
,
before it sheds two of its central milk teeth ; and again

there is a di fficulty when the animal completes teething
at the fifth year At six years of age the eight per
.
manent teeth are complete and attain a uniform level ,
and the mouth is said to be complete literally what the ,
natives call p in H indi and p or p

oor a ,
in Bengali
oor o oor n o ,
when the animal has attai ed its prime After this the
n .
,
animal is supposed to decline or approach the age when

its value decreases After the sixth yea all is guess
. r
work and nothing can be a ffirmed decidedly Those

, .
,
1 21
’
however who have extensive experience with cattle can

,
tell the age even after the sixth year with tolerable
correctness Careful ex mination of the teeth and of
. a
the extent to which they have been worn down the ,
marks on the horns and the general appearance of the

,
animal itself frequently help to determine the question

, .
A t birth there are two central milk teeth or incisors ,
in the lower jaw the upper continuing bare D uring

, .
the second week after birth four teeth make their ,
appearance ; in the third week six ; and when the ,
mouth has been completed eight milk teeth have been ,
established U ntil the sixth month these teeth keep

.
clean and even b t after the sixth month they begin to

, u
get discoloured and to wear down Th two central . e
incisors first begin to wear down at eight months ; four

at twelve months ; six at fifteen months ; the whole of
the eight teeth are well wor at two years when also n ,
two of the central incisors are shed and replaced by

permanent teeth which are readily distinguished by
,
their size and form from the milk teeth A t hree years . t ,
four teeth at four years six and t five years the whole
, , ,
a ,
eight permanent teeth appear and complete the mouth , ,
as stated above A t six years of age these in their turn

.
will begin to wear down B t the exten t of the wear . u
of the teeth depends i a great measure on the kind of

n
f od the animal has been having Cattle — bulls bullocks

o .
, ,
and cows attain to a good age when taken care of and

— ,
NA ME S OF CATTL E A T D I F F E R E NT A GE S .
1 25
the reproducing powers of bulls and cows are retained

for a long period .
Th cow breeds when she is two years old and continues

e ,
to do so until she is twenty years of age the bull is sed u
for breeding purposes when he is three years old and ,
Bu rn Y EAR .
TE NT H YE A R .
AG E s n ow s R I NG S
I O U N D O N r a n s on s .
renders his best services until he is eight years old .
A fter that he should not be used for breedi g from but n ,
ought to be put to the plough or cart S ometimes he is .
used before he is three years l d but this is ruinous ; if

o ,
he be left until he is three years of age it will repay in

the o ffspri g
n .
1 26 CO VV K E EP I NG I N I ND I A
'
N ames of Ca ttl e names given to at difier en t Ages — Th e
cattle are as follows A new born animal is termed a

— -
calf the male a bul l calf and the female a quey

,
“ -
,
”
,
”
“ w
co calf or heifer a gelded animal is called a
-
,
”
stot calf When a calf is a year old it is called a

- .
“
yearling When a heifer bears a calf she is called a

.
“
cow which name she retains ever after A bull when

,
”
.
castrated is called a steer until he is three years old ”

,
when he is styled an ox or bullock which name is

“ “ ’
never changed .
A heifer or cow that has received the b ull is said to
have been served or covered A cow that has not con .
i d or that has miscarried her young is an

c e ve il l and e ,
one that has ceased milking is called a yeld cow

“ .
When in milk a cow is t m d milk or milch

“ er e a
”
c ow .
Na ti ve N calf is called a b t h
a mes in H indi
— A u c r oo ,
and a in B engali A bull calf is a sh ar

“ba c h oor “ .
-
b t h
u c in H indi
r oo
“ hi r b h in Bengali A ,
ant S -
ac oor .
cow calf is a b k
-
“ in H indi and a bokkon in
“ uc un ,
B engali A stot calf is a b ddh i b t h

. in H indi
-
u a u c r oo ,
and a b ll d b h in Bengali and a steer a bial

o o ac oor ,
in H indi and a b l l d or damra i B engali A w

is a gai and a bull a h fi (nasal sh )
,
o o n . co
,
”
in both H indi s r
”
and B engal i .
1 28 C O W K E EP I NG I N I ND I A
-
.
full milk with l f under a month old is as follows I f

,
a ca
’
, .
a large well bred animal at the rate of R 1 2 to R 1 3

-
, s . s .
per for every

seer of milk she gives in twenty s eer
four hours I f a medium si z ed w ell bred cow R 1 0

.
- -
,
s .
to R 1 1 per s . for every of milk she gives in

seer s eer
twenty four hours and if a small cow at the rate of from

-
,
R S 8 to R
. 1 0 per Thus a large cow giving ten
s . seer .
seer sof milk a day will fetch R 1 20 and a small one s .

,
giving five a d y R 4 0 I have known some

seer s a s . .
large co ws to sell at the rate of R 1 6 per for th s . seer e
milk they yielded in twenty four hours S ometimes -

.
when people are leaving the place and cannot take their
cattle with them they will sell them for far below the ,
standard price Cows can also be got cheap at auction

.
sales but the buyer has to take his chance

, .
I the Mofussil the prices of cows in milk are very

n
much below the prices of the same animals in cities and

towns Cows are comparatively cheap in their own
.
districts Th cows that sell for R 1 20 in Calcutta

. e s .
,
can be bought for R 6 0 in Northern I ndia A cow S . .
is at its best value when it is between three and five

years old or with its second calf ,
.
By large cows I mean cows of the H ansi Nellore , ,
N g
a i or G
ou r ti b reed ; and by medium
,
good
uzera ,
cross breds ; and by small good common cows of the

-
,
district .
When cows run dry their value of cour decreases ; se

P R I CE OF CA TTL E .
1 29
they can be bought for from one fourth t o two thirds the -
'
price of cows in full milk .
P i f B l l
r ces o — Th prices of good u bulls are very
s high e
one has to pay al most a fancy price for a fine well bred -
bul l A good large thoroughbred ani mal when three

.
years old will sell for from R 1 5 0 to R 3 00 I have s . s . .
had to pay R 1 00 for a year old H ansi bull that w

s .
-
as
not the very best type of his breed H was the only . e
bull to be had at the place .
P i f B
r c esl l k Th prices
o of good ubullocks
oc sare .
-
e
also high Good B engali bullocks will fetch as much as

.
R 4 0 or R
s . 6 0 per pair Th s common ones sell for
. . e
from R 1 4 to R 3 0 per pair Good cross breds will

s . s . .
-
bring as much as R 8 0 to R 1 20 per pair First s . s . .
class thoroughbreds will sell for as high as R 200 S .
to R 4 00 per pair
s . .
Breed age size and strength make a great di fference

, , ,
in the value of the animal A bullock is at his best value .
when he is between three and six years l d o .
P i f C l
r ces o see Chapter X I V a ves ,
C H A P TE R XXI .
MI LK .
TH E q u a n f
ti ty obtainable
o varies
mi l/e considerably
accordi g to the breed of the cow the ki nd of food she
n ,
has and the time after c lvi g A thoroughbred well

,
a n .
cared for cow will give much more milk than a com mon
-
one or a ba dly cared for high caste one S ome cows

,
- -
.
have given as much as eighteen p of milk a uec a s eer s
day but if a cow gives from ten to twelve

,
she is a seer s ,
very good one Th season and frequency with which a

. e
cow is milked also a ffects the quantity When a cow is .
milked twice a day the secretion is richer and contains

more butter than when milked oftener Climate also .
a ffects the yield of milk cold and damp are objectionable .
A rich dry soil is very favourable

,
.
C w th t
o s ti d p and fed give more and nicer m ilk
a are e u
than those that are allo w ed to be loose all the d y a .
A c ow gi ves mor e a n d r i ch er mi l/c f

a ter h er secon d ca lf
than she did with her first When she is eight years old
.
her m ilk begins to decrease in quantity but not always ,
in qu lity
a .
-
.
and the milk left must be drawn out and m y be used a
for butter but sho ld never be given to children After

,
u .
the third d y the milk may be used for tea co ffee

a , ,
puddings and butter but is not fit for children to drink

, ,
until the twenty second day from the birth of the calf
-
.
Th l t m t
e ca not be relied upon as giving any
ac o e er n
absolute standard of purity Th solids of milk are

)
. e
heavier than water but the fat (butter is l ighter and

, ,
very rich milk may rank lower as shown by the lacto ,
meter test than milk that is really poor in quality

, .
I f you add sugar to watered milk the lactometer test
will show it pure milk Then again by the lacto

as .
,
meter test the pure thin bluish milk wil l rank as

watered milk Th g w l l h know this and are up to
. e o a a s ,
t h trick of making milk up to the lactometer test

e .
D ti f
ur a Mi l h
on o O pinions di ffer as to the
. le gth -
n
of time a cow gives m ilk ; some say a w should milk ,

co
up to a month of her next calving but such a cow is ,
r rely m t with Cows are in full milk for four

a e .
months on an average from the fourth to sixth :
months they show signs of lessening by small degrees ,
during the seventh month there will be a deci ded

decrease ; they go milk i g for two three or four and
on n , , ,
even seven months longer but by this time the milk

“l
will have almost dried up .
S ome cows calve every year or thirteen months and ,
only milk for eight or nine months D not stop . o

M I LK .
1 33
m ilking a w until three or four months before the

co
time for her to calve again A cow if allowed to go .
dry early will do so again the next year whether she ,
calves early or not But it is a penny wise pound

“ .
-
foolish principle to keep on milking a cow until two

months of her time to calve again .
When a cow is going ff her milk any change of o ,
foo d quarters attendants tim f milki g or the man

, , , e
_
o n ,
who milks her will often accelerate the decrease and

, ,
will not ecover herself but the milk will tgp

r ,
s
When a cow see ms to be going ff her milk o ,
apparently without cause it may be that she is out of ,
s orts and that her digestio is out of order ; in such

, n
a case an ounce of the condition powder made into a

ball and given for a few days will often restore her
, ,
appetite and give her digestion the required tone Th

, . e
calf hould be let loose for a day or two ; its contin al

S u
sucking may bring back the mil k which has been

l c h e c k ed .
leaves and green frui t will often bri g back a

P ap eeta n
flow of milk if it has stopped from any disorder in the

cow s health Th leaves and fruit should be pounded
’
. e
together and mixed with a little flour and treacle and

,
g iven in balls .
Th A t f Mi lk i g — A cow should al ways be fed

e r o n
before she is milked N native can milk a cow . o

-
.
without first allowing the calf to mouth the teats as ,
this opens the valves d the cow seeing the calf near
,
an ,
allows the milk to flow ; sometimes you will see both

udder and milk increase rapidly in the pace of a few S
minutes Th cow will then relieve herself as nature

. e
dictates and when she has done so her calf should be

, , ,
tied to a peg near her head or to her foreleg where , ,
she can lick and fondle it while she is being milked A .
kicking cow should be hobble d but not a good tempered ,

-
one as it is a bad habit to get them into and m y

, ,
a
teach them to kick .
Th cow should always be milked by the same man

e ,
for a change of milkers m y make her restive ; cows a
like being milked if the operator has a gentle touch .
They are creatures of habit loving peace and quiet ,
and regular routine ; if they are always fed at the

same hour and milked at the same hour in the
, ,
same place and by the same man they will seldom

, ,
rebel .
I f a cow is troublesome at milking the milker ,
should be changed ; a good man will always have his

cows q uit docile and though one may be ticklish and
e ,
diffi cult to milk when first put under his care in a short ,
time he will have her quiet and patient .
S ometimes a cow s teats get chapped or inflamed and

’
,
she kicks about to let her distress be known Chapped .
teats are most troublesome and with some cows they ,

-
.
small cows can be milked only by stripping

n ie ve ll e d ; .
E very milkman prefers his own method of drawing and ,
it is no unusual thing to see a man use both stripping

an d i l li g on the same cow in the course of one
n e ve n
single operation ; habit has a great deal to do with the

practice Th milking should be done quickly ; the
. e
longer the m ilker takes in extract ng the milk th i , e
more restless the cow becomes and the quantity of milk ,
yielded is a ffected A good milker will extract all th

. e
milk in half the ti me that an inexperienced man will

take .
Th m i lki g e t i l m y be a mud brass or opper

n u en s a , ,
C
l t tin can or enamelled pot

o a, ,
Whatever the utensi l .
may be made of it must be kept absolutely clean ,

.
Wh th lf di
en there is great trouble in milking a
e ca es
cow A soon as the calf dies you should try to give

. s
the cow another calf of the same age colour and looks , ,
as her own calf F irst see that the calf is quite heal hy
. t
and clean and then take about h alf a

,
of milk seer
newly drawn fro m the cow and rub it over the head , ,
face back and upon the navel of the calf Th cow

, , . e
w ill s mell and lick the calf and soon allow it to suck ,
her S ome cows will take to another calf whereas

.
,
others will not When she will not take to another

.
,
her dead calf has to be skinned and stu ffed and stuck
up before her for her to look at and lick while th e
milki g goes on Unless this be done she will not let

n .
MI L K .
1 37
her milk down ; b t even with this device her milk will
u
gradually lessen as the native milker wil l not be able

,
to extract every drop A soon as the calf dies a . s ,
m h
oc or tanner should be sent for the calf skinned
ee , ,
an d the skin cured and stu ffed and dried in the sun .
I f the calf has died of any contagious disease i t skin s
will carry the contagion so it should not be kept ,

.
E y d
ver p f mi lk m rot b
o t t d from the cow us e ex r a c e
both mor ing and evening After the milker has drawn
n .
away all he can the calf must be let loose and allowed
,
to suck so that every drop may be extracted ; any milk

,
left in the udder tends to dry up the cow as what is ,
left becomes absorbed and the flow of milk is lessen d

,
e .
Th e more you milk and the more the calf sucks ,
especial ly during the first three weeks the more milk ,
will be produced .
Great care must be taken not to in any way annoy
or startle the cow before or during milking ; any rough

treatment will make her restive and she will not allow ,
herself to be milked S erva ts need to be watched

. n
carefully for very few natives will obey in this

,
matter .
F ci g S pp l i M i l h — S o me people give cows

or n
f u es o .
large drinks of hot water with bran flour or sugar sifted , ,
into it to make it tasty so that they may drink largely ,
and give a large supply of milk O thers agai give . n
large quantities f salt to the cows to produce thirst so

o ,
1 38 CO W K E E P I NG I N I ND I A
'
that they may drink water to excess S ome resort to .
the diabolical practice of p h k in or der to extract

oo a ,
milk Th least that can be said about these unnatural

. e
means resorted to by so me unprincipled people is that

, , ,
they are highly injurious to the cow and invariably ,
spoil the mil k M ilk produced by such methods

.
becomes watery and is unwholesome and causes disease ,
in the consumer Again this unnatural increase is

.
,
always followed by a reaction and the supply of milk,
lessens considerably Besides all this it is most injurious

.
,
to the cow I t a ffects her digestion and causes much

.
,
internal distress and destroys her reproductive powers

, ,
so that she will never calve again .
FI G . 4 0 —M I L
. K U T BE .
140 CO W K E EP I NG I N I NDI A
'
on sk imming and will not readily come ff the milk it o ,
has been watered and the skimmed milk will then be of

,
a blue colour and look like white agate or opal I t is

,
.
di ffi cult to skim watered milk but pure milk is easily ,
skimme d as the cream is thick and solid

, .
C
r ea m that has been ski mmed ff m ilk that has been o
properly boiled and allowed to stand su fficiently long

makes good butter Th natives make another kind of
. e
cream which they call h h or hh I t i made by eer oa . s
simply boiling down the milk to a very thick con

sistency This cream will not make butter but makes
.
,
good ghee .
K p i g Mi lk G d —M ilk will keep good if a few

ee n oo .
points are carefully observed China crockery retains .
heat and turns milk soon Th best kind of vessels to . e
keep milk in are copper pans from twelve to eighteen ,
inches in length seven inches wide and one and a half

,
inch deep .
They should be well tinned and before using should ,
be well rubbed with dry wood ashes until every particle

of grease is removed then scalded with hot water and
,
put in the sun to dry .
These pans should be placed side by side on a shelf

and filled three fourths with milk Th milk should be
-
. e
kept in a quiet room which is not used as a passage and ,
which be shut up and kept cool I f people come in

ca n .
and out of the roo m they will disturb the atmosphere ,

CR E A M .
141
and prevent the cream from properly forming When .
the weather warm the doors of the room should

is
be opened out at night Th atmosphere of the room . e
should be cool .
Th cream vessel must

e t be moved or touched from no
the time it has been set to the moment of skimmi g n .
Cold is favourable to the forming of cream ; some

people place their milk vessels in wet sand .
Changes in the weather a ffect milk very much some

times a cloudy d y the cream will be quite thi and
ou a n,
a fal l in the barometer w ill soon sour the milk ; milk

and cream will lessen when a westerly wind blows frost
will prevent cream forming ; a bright clear and cal m day , ,
is most favourable Th wind can be shut out by

. e
closing the doors and windows S hould the milk turn .
sour any day do t be discouraged as it m y be a

,
no , a
storm is brewing d the electricity in the air h

,
an as
turned the milk or else t h pan is dirty ; when things

, e
go wro g look for the cause and if possible remove it

n , .
S ki mm d Mi ll that has stood not longer than twelve

e s
hours is good and may be used for all household

,
purposes I f reboiled skimmed milk will keep good for

.
,
m any hours ; when milk has stood for more than twelve
hours it should not be used for the table but it will ,
make good curd or may be given to ducks fowls dogs

, , , ,
goats and other animal s S kimmed milk pure and

,
.
,
u ndilute d contains a great deal of nourishment and

, ,
-
.
produces muscle d as it is chea per than pure

,
an ,
unski mmed milk should enter largely into man s daily

,
’
food .
B ili g Mi lh
o n . I the hot weather and rains milk
-
n
will not keep good for any length of time unless it

is properly boiled Boiled milk produces more cr am
. e
than unboiled milk does M ilk intended for cream .
and butter should be boiled for a longer time than milk

used for tea co ffee and for children
, , .
S usce
p ti bi l i ty f oMill — M ilk cream and butter
s all , ,
t k t h flavour of any stro g scent which may be near

’
a e e n
or about them Milk while it is being boiled is some

.
times turned sour by bad smells .
S ilver and plated vessels and spoons will turn milk
sour .
I ron turns it red and makes cream black but does not ,
make them sour .
Copper vessels unless well tinned will also turn milk

, ,
sour ; brass turns it green and gives it a n sty flavour ,

a .
When k ept lo g in tin milk turns blue when put into

n
tea.
F resh earthen pots give milk cream and butter a , ,
strong and unpleasant earthy taste .
China is a retainer of heat so that all milk jugs c ps , ,

u ,
and basins are unsuited for keeping milk in

"
.
inc tinned copper bell metal and wood make the

, , ,
best milk vessels .

C H A P TE R XX I I I .
B UTTER .
ntil the thermometer rises

B oi led a n d u n boi led Mi l/a — U
to 7 0 butter may be made from cream of unboiled milk

°
.
Butter thus made has as some think a finer flavour

, ,
than butter made from cream of boiled milk ; but boiled

milk yields more cream and butter than unboiled milk
does and the longer milk is boiled th more cream and
,
e
butter it yields .
I f all the milk is used for butter then set it for thirty
,
six hours i the cold weather and twenty four hours in

n -
the warm weather ; the cream then will collect into a

thick paste leaving the milk below quite thin and poor
, ,
unfit for household use but good for fowls ducks goats
, , , ,
dogs etc
,
.
If ht milk is to be used for butter as well as

e
household purposes it should not be allowed to stand

,
for more than from twelve to sixteen hours in the cold

weather and an hour or two less in the hot weather
,
.
I t is more profitable to make butter of cream and ,
to l t the milk stand for only twelve hours as then the

e ,
1 44
B U TTE R . 145
whole of the milk can be used for the household and ,
also a suffi cient quantity of butter produced .
I f the milk stands longer there will be more crea m
and butter but the mil k will be useless

,
.
I f there be more milk than is needed then the surplus ,
can be sold after it has been skimmed ; kim med milk S
will sell for from four to six pice a seer .
C ll ti g C
o ec m
n — When the cream is skimmed
r ea ,
collect it all in a large mug or bowl until there is ,
a large quantity When two or three days cream has

.
’
been collected the butter may be made Butter made .
from very fresh cream will often sour in a few hours .
But by ke ping the cream from twenty four to forty

e -
eight hours some chemical change takes place in it by ,
which the acid portio is separated from the greasy n
part and the butter comes away more freely when

,
churned .
Th p e f B tt
r ocess m l i
o g is exceedi gly
u simple
er - a e n n .
B utter made from cream must be made in an atmospheric
churn These ch rns can be had at European hardware

. u
shops .
B tter made fro m sour milk or tyer must be made in

u
the native churn i the native way I t will not yield

, n .
much butter i an atmospheric churn

n .
Th e tina Ch and mode of making butter are

ve ur n
both very imple This method of making butter

S .
produces a greater quantity of butter Th only . e
I o
146 CO W K EEP I NG I N I NDI A
-
.
objection is that all the milk is lost as the whole of ,
the milk turns so r This sour butter milk ca not be

u .
-
n
used for puddings tea etc but when fresh it makes a

, ,
.
, , ,
very refreshing and nice drink and is very cooling in ,
the hot weather I t is much liked by natives and some

.
E uropeans .
Th milk is boiled well after which it is put into a

e ,
large jar and a teaspoonful of sour butter milk or tyer is

,
-
added to it and it is put aside for fl lfl fl mhours

,
ef '
‘ ,
when a quantity of ld water is added it ahdi t is

' ‘
co to ,
churned F rom one to one and a half h i tt k of butter

. c ac
is produced from each of milk if made by this seer ,
method .
Th churni g apparatus consists of a stake some four

e n
feet lo g driven into the ground ; to this two feet apart

n ,
from e ch other are tied two rings made of cane or

a ,
bamboo lathe Th jar containi g the milk is placed at

. e n
the foot of the stake under the rings and the churn is ,
passed through the two rings into the jar Then a .
string is put round the churn between the two rings and ,
the churn is drilled for twenty minutes .
Th churn is simpl y a piece of thin smooth bamboo

e , ,
five feet long split into four at one end and opened out
, ,
to the width of three or four inches with small pieces of ,
bamboo placed crosswise to keep it open ; this end is

placed in the milk and the churn is drilled , .
Th e butter forms and floats in the jar when it is ,

'
until the churn runs easily again and the sound of the ,
fluid rattling about inside be distinguished ; then the

churner should look in to see if grains of butter are
forming and continue churning gently until the butter
,
forms a solid lump in the churn .
I f the butter is turned out before it has formed a
solid lump a great deal is lost as it is impossible to,
collect all the frothy particles when it has once been

taken out of the churn S ervants if not watched
.
, ,
will always take it out too soon .
W hen the butter is ready pour ff the butter milk

,
o -
,
and give it to the cows calves goats dogs and fowls

, , , ,
.
Wash the butter with ld water which h been stand

co as
i g all night in an earthen

n i or gh ; fresh water
sor e ur r a
from the well or tank or tap is sure to be warm and ,
will make the butter soft A f ter washing it thoroughly

.
,
it should be salted and made into pats and put into an ,
earthen pot filled with ld water ; butter made in this

co
way will keep sweet and ice for many days ; it should
n
be rewashed and salted every morning until the next

churning day .
Butter should ever be touched with the hand or left

n
in a warm place for even a few seconds A wooden or .
bamboo spoon and knife should be used Th churning . e
should always be done early in the morning .
A fter the thermometer reaches butter making -
becomes troublesome as the heat makes it soft and oily

,
.
B U TTE R .
149
P ieces of ice should be dropped into the churn while

churning to harden the butter and the churn should be ,
placed in a tub of ld water co .
Cl
ea nli — Want of perfect cleanliness is a great
n ess
obstacle to s ccessful butter making especially so in the

u -
,
hot weather ; and without the eye of the housekeeper

perfect cleanliness is not to be obtained in this country ,
where most of the people do not know a clean thing

from a dirty one Th least dirt will spoil the whole
. e
of the butter Th same spoon that has been used to

. e
skim the mor ing s milk should not be used to skim the
n
’
evening s milk Al l the vessels and implements should

’
be kept perfectly clean and soaked in clean water until ,
the time they are needed for use D eal and bamboo are .
the only kinds of wood that should be used in butter

maki gn .
i g B tt — A fter churni g wash and salt the
)
P r eser v n u er n ,
b tter and keep it in an earthe (m tti vessel full of

u ,
n u
cold water in a cool place the water must be changed

,
morning nd evening Th ice box is a good place to

a . e -
keep butter in .
Sw t
ee S C
or m S weet cream is not the best
our r ea .
for making butter as it yields less than cream that is

,
slightly sour Th best and most butter is made from

. e
cream that is slightly sour and which is taken from ,
milk set in shallow pans in a room t over sixty or no
sixty two degrees of temperature for thirty six hours

- -
,
-
.
then skimmed and kept twenty four hours at the s me -

a
temperature before churning and churned at this same

,
temperature When cream is too sour or is too warm

.
,
it will foam in the churn d give out a large quantity

an
of carbonic acid gas This interferes with the maki g

. n
of the butter I t will not do this otherwise T bring

. . o
the cream when thus disturbed into proper condition add

, , ,
cold water to thin it by which the gas evolved in the

,
churni g escapes and the foaming is reduced Then the

n .
butter separates This foami g is a common thi g in

. n n
the summer while in the winter owing to the col d the

, , ,
cream granulates and appears to be sandy and the butter ,
does not come Th remedy then is to add warm water

. e
to the cream as it is too cold and the fine grains of

, ,
butter will not adhere together A m i F m .

”
er c a n ar er .
1 52 COW K EE P I NG I N I ND I A
-
.
been soaked in bluestone and water otherwise the ants ,
will eat ff the cork and bladder

o .
A the gh s cools it will look like good honey I f

ee , .
carefully made it will keep good for years .
Th great secret in ma k ing gh

e is patience I t must ee .
not be boiled on too hot a fire or i t will burn turn ,
brown and smell nasty , .
H ome made gh when sed for cooking is just as

-
ee u
nice and wholesome as butter but the bazaar gh i ,

ee s
n sty adulterated st ff
a ,
u .
C l f i
iy g G
arh — I f g h hasnbeen kepteeany time and ee ,
there is a doubt about its sweetness or if gh has been ,

ee
bo ght from the bazaar or village it should h turned

u ,
e
into a d gh h or saucepan and reboiled P t a cupful

e e ee , . u
of milk a teaspoonful of salt and a f w cloves and

, , e
lemon leaves into it before putting it on the fire I t .
will become as fresh and sweet and clear as newly made

g h ee .
C H A P TE R XXV .
CUR D, CH EES E , AND T ER Y .
C UR D is a very useful article of food and makes ma y ,

n
dh
e c ro u sdishes for the table I t enters very largely .
into the diet of the people of I ndia and in some places ,
sells as high as 1 5 to 2 for the rupee seer s .
M k i g C d— Curd is made from fresh milk or

a n ur
skimmed milk S ometimes skimmed mil k turns in the

.
boiling of itself if put on a quick fire ; but fresh milk

,
will not turn unless something i put into it s .
P t the milk into a d gh h

u or saucepan and put it
e e ee ,
over the fire ; let it boil up then put a dessertspoonful,
of butter into it and stir well or put a cupful of whey , ,
or half a cupful of sour butter milk or tyer or a little -

,
lemon juice and keep stirring I a little while the

, . n
curd will form and separate from the whey .
I f you want fine soft curd drain fi the whey while

'
, ,
o
it is hot and use the curd immediately .
But if large grained hard curd is required then let

-
,
it cool before draining ff the whey ; put it in a piece of

o
clean cloth tie tightly and hang it up and let the last
, ,
1 53
-
.
drop of whey drain ff This will give you a nice cake

o .
of curd U skimmed milk produces better curd than

. n
skimmed milk does .
C m
r eaC h — Cream cheese is best when m ade from
eese
curds of fresh unboiled milk Th process of maki g it . e n
is very simple Turn the milk p t the curds into a

.
,
u
clean cloth and let the whey drain ff O pen the cloth
,
o .
,
remove the curd place it in a plate or dish add salt to

, ,
taste and thoroughly mix ; then put into a clean cloth ,
carefully fo l d the cloth over it and place it on a piece ,
of board under a good weight till the remaining whey

is drained ff When this is done it is ready for use
o . .
Cream cheese is very good when fresh but it will not be ,
nearly as nice if kept long .
Ty er—Th . native name for tyer is d h h

e I t is u ee
.
made thus Take a or two of pure fresh milk boil

-
seer , ,
on a slow fire until it is boiled down to half or two

thirds of the quantity P our it into a large mouthed
shallow dish ; an earthen (m tti )
-
.
dish is preferable P t
u . u
half a cupful of tyer into it and place it in a quiet , ,
cool corner and let it stand for twelve hours when it ,
will be ready for use .

1 56 CO W K EEP I NG I N I NDI A
-
.
A fter the ticks have been removed some P h y l and en e
water should be rubbed over the animal ; one to twenty

parts of water should be used .
F li estrouble cattle very much Th gad fl y bites . e -
very severely also the common house fl y will get in

,
-
under the hair of the cow and worry her I f cattle .
are properly groomed and kept thoroughly clean and ,
occasionally washed with a weak solution of P h y l en e,
they will not be troubled very much with flies .
M q it
os u also plague cattle very much Th cattle
oes . e
house must be properly smoked every evening Burn .
some refuse straw and dried cow dung at the door of -
the house windward on a slow fire This will drive the .
mosquitoes away .
Throw a little incense or ground sulphur on h fi re t e .
A good cure for lice ticks etc is , ,

.
,
M s r u ta d-oil 8 c h it ta c k s
piri s rp i
S t of tu en t n e 4 ch it ta c k s
c
Gu m r am
ph o 2 ch i t ta c k s
r s p r
G ou n d ul hu 4 ch i tta ck s
ci c
.
P h en y l e 1 h t ta k
well mixed and rubbed over the animal Care must be .
taken not to allow the stu ff to get into the eye .

C H A P TE R XXV I I .
TH E S EAS ONS OF TH E Y EAR .
IT may be said that in I ndia the year is divided into

three seasons the cold the hot and the rains
, , ,
.
Th l d w th
e co lasts from th 1 5 th of O ctober to
ea er e
the 1 t of March At this season cattle need more

s .
nourishing food and a greater quantity of it than in the

, ,
hot weather At night they shoul d be always covered

.
with a blanket or a warm coat especially made for them .
K eeping cattle out of doors in the during the day su n ,
except from 1 2 to 2 at this season does them good , , ,
but they must be protected from the sharp cold winds ,
and rain and always be placed in a warm house duri g

,
n
the night Th milk cow feels the cold very much and
. e -
,
her milk is a ffected by it .
There will be sufficient grass on properly managed
lands for the cattle at this season F rom the end of .
S eptember to the beginning of M arch a good stock of

hay bh (cha ff)
,
,
oosa and straw must be stored up for the
,
cattle to feed on from the 1 st of March to the 1 5 th of

July when grass and st aw will be scarce I f this is
,
r .
1 57
1 58 CO W K E EP I NG I N I NDI A
-
.
not done the cattle will su ffer and become diseased .
F ro m O ctober to March you can get grain and cha ff
cheap and it is advisable to b y then and store away

, u
for use during the year I F ebruary wheat k l l i and

. n , , u e,
other cha ff can be obtained in abundance .
Th h t w th
e o begins from the 1 t of March and
ea er s ,
ends the 1 5 th of J une to the 1 t of July A t this s .
season cattle su ffer much from want of food and if not , ,
cared for will die ; but they will keep in better condition
,
on the same quantity that they got in the cold weather .
Th midday sun is injurious b t all cattle may be tied

e ,
u
out f doors at night with advantage A close stall will

o .
lessen the mil k of a w co .
A t this season there will not be much green food for
the cattle and they must be given an abundant supply

of hay and bh (cha ff)
,
duri g the day and at night

oosa n .
Tender green leaves also are very good for them It .
is best to grow some special green food for the cattle at

this seaso n .
Th i begin from the 1 5 th of J une to the 1 t of

e r a ns s
J uly and end by the 1 5 th of O ctober

,
.
A t this season there is an abundant supply of gr ss a
and other green food for the cattle .
Cattle will not su ffer any ill from drizzles or light

showers of rain ; but great care must be taken that they
are not exposed to heavy rains and storms or put into ,
their stalls at night while they are wet S ervants m st . u

C H A P TE R XX V I I I .
CATTLE - DUNG .
CA TTL E D UN G
-
is largely used by natives as fuel and for ,
plasteri g their houses ; some use it for manure Th

n . e
last named is its legitimate use and if the natives would

-
,
not burn it up but use it for manuring their lands they

, ,
would get better h arvests and would be able to afford ,
to burn wood and coal which would be more conducive

,
to health Th commoner classes of natives who have

. e
cows never buy wood or coal for fuel ; they make dung
cakes or rolls and dry them and cook their food with
, ,
them O ften they have more than they need for their
.
own use so they sell the surplus to those who have

,
P r ofit — Th e dung when it is fresh can be sold or

, , ,
made into cakes or rolls for fuel or it can be turned into ,
manure and sold A properly fed cow will produce at

.
least a pice worth of dung every day .
M i t —
a n u r e-
p F making
s . manure ora pit four feet
square or larger accordi g to the number of cattle
,
n ,
should be dug and all the dung and refuse foods thrown
,
1 00
CATTL E D U NG
-
. 1 61
into it every morning and evening W hen the pit is

.
nearly full a lot of water should be po red over the heap

,
u
to make the stu ff moist and then it should be covered

,
over with a foot and a half or two feet of dry earth Th . e
pit must be kept closed for six months ; after that the
manure will be fit for use .
These pits should be a good distance away from the
dwelling house and not only far from but below the
-
,
water level of the tank or well Great care must be

-
.
taken to properly cover the pits ; any negligence in this

matter may cause much sickness and loss .
C H A P TE R XX I X .
GR AS S - L AND .
P R O VI D I N G cattle i I ndia is a subject

F ODD E R fo r n
deserving the most serious and careful consideration

of all z e mindars and the Government of I ndia .
Th ryots in I ndia do not feel the necessity for

e
providing pasture lands and leave their ca tle to die

-
, t ,
for want of food Th cattle are left to browse on

. e
the roadsides or are tied near their house to only

,
ga z e at the fields of paddy and wheat around them .
N special food is provided for them

o Th consequence . e
is that the cattle are only skin and bones and so ,
weak and stunted t h at they are unable to do much

work B esides a great nu mber die every year
.
, ,
and the ryots are unable t cultivate their lands o .
Th e result is ryots are not able to pay their rents

, ,
or have su ffi cient food for their families Every .
village should be comp lled to have grass lands for

e -
its cattle .
There should be a law compelling the zemindars
and ryots to reserve land in every village for grazing

1 62
1 64 C O W K EE P I NG I N I ND I A
-
.
dairy farms where the cows consume l arge quantities of

-
,
food it will require two acres or seven bigg h to supply

,
a s
a cow with all the food she needs A bigg h is . a
square feet or 1 20 feet by 1 20 feet

, .
S ome say it is best to grow grain on the land and ,
stall feed the cattle O thers gain say it is more

-
.
, a ,
profitable to grow only grass and hay for then the ,
cattle will have a greater abundance of food and will

thrive better My opinion is that of the seven bigg h
.
, a s,
two and a half ought to be l eft in grass and barley , ,
k ll i or wheat should be grown on the remaining five

u e,
bigg h
a This will give the animal su ffi cient grass grain
s .
, ,
cha ff and bran during the year

,
.
F ti li ty f th L
er d P st re la ds need proper
o e an . a u -
n
management Many persons graze their cattle on

.
the land from January to D ecember or cut away the ,
grass and ever think of doing anything to improve the

,
n
lands They think grass lan ds eed no care or manage

.
-
n
ment B t this is a serious mistake Th very best

. u . e
land could not long bear this strain upon its productive
powers .
There are two ways of retaining the fertility of l and

either by the applicatio of m anure or by frequent n ,
stirring up of the soil P roper and regu lar irrigation is

.
another plan for improving the grass land I some -

. n
parts of I ndia there is to be found some water which

runs to waste but could be turned to account duri g the
,
n
GR A S S L A ND
'
.
1 65
hot weather for the improvement of the grass land if

,
-
,
only a little ingenuity were exercised But in most .
places water is very scarce in the hot weather and it ,
would be a great expense to irrigate the land Th . e
best and easiest method is to manure the land every

year.
Th b t ti m t m
e es e othe land is March when the
a n ur e ,
land is almost bare the March showers will speedily wash

it down to the roots of the grass .
P p
re ara ti f
on L d
o — Before the
anmanure is
. put
down on the groun d all the jungl e and coarse patches
,
of grass must be taken up by the roots Th enormous . e
strain made upon the land by all this jungle and coarse
grass renders their extermination necessary A fter this .
,
the land should be we l l ploughed and harrowed then the ,
manure should be put over the land and the plough and ,
harrow drawn over it again and the stones picked up ,

.
A fter the harrowing the land hould be properly

,
S
levelled and rolled Th ploughing is necessary only

. e
for the first manuring the second year the land should
be well weeded and ll d and the manure put down
ro e , ,
and the harrow passed over it ; after this the stones ,
sho ld be picked up E very five years the land should

u .
be thoroughly ploughed Th best man re i procured . e u s
from the cow house -

.
D i i g — Gras lands must be properly drained and

ra n n s ,
should the drains become faulty they must be repaired ,

.
-
.
U nless the lands are well drained the gr ss will be stunted a
and destroyed .
I f the lan ds are properly manured and drained there ,
will be an abundant supply of grass all thro gh the year u .
D b is the best grass to grow

oo I f you find the .
grass on the land is coarse and of an unnutritious kind ,
then thoro ghly plough up the whole land and manure

u ,
well and sow the d b Th d b is very nice and soft

,
oo . e oo ,
and very nut itious and all cattle goats and sheep eat
r , , ,
it ery greedily Th seed of the d b can be obtained

v . e oo
from any of the gardens I f the seed is not obtainable .

,
take up a lot of the grass by the root and cut it up into ,
pieces one inch long and scatter it over th land and

, e ,
put the harro w over i t Guinea grass is also very good.
for cattle .
L u cer n
g or clover
r a ss is bad for cows in I ndia as it ,
heats the blood and dries up the mil k and makes the ,
animal want to calve long before the ordinary time I . t
may be given to bul l s bullocks and horses and also to, , ,
young heifers if you want them to calve early ; but as it

tries a cow s constitution if she ca lves too young and
’
the calf is likely to be we kly it is better not to hurry a ,
nature .
G F d
r een — Wheat barley k l l i or w id and
oo .
, , u a oor
I ndian corn when they are green and very young

, ,
make splendid food for cattle and make the cow s milk ,
’
very rich .
CO W K E E P I NG I N I NDI A
-
.
BA "
AA R W E I GH T .
1 Tol a —l rp u ee
c r p ig
.
1 K ut h a —l i u ee we ht
i ck— r p s ig
.
1 Ch t t a 5 u ee we ht
r p s ig
.
—
1 P ow a h 2O u ee we ht
r— r p s ig
.
1 S ee 80 u ee we ht .
1 P us s er ee— I O l b s . or 1 0 l bs . 1 0 oz .
1 Ma u n d— 8 0 or 8 23 l b s
sr k
.
t a w or h ay m a e on e Gon da .
1 P on .
1 K a h on .
B EN G AL SQ U AR E O R L AN D ME AS U RE .
5 H a t h s l on g x 4 B r oa d 1 Ch t tai ck .
45 s
q ft
. . or 5 s q y ds
. .
1 6 Ch i tt a c k s 1 Cot ta h 7 20 or 80
1 B igha or 1 6 00
35 B ig s
ha 1 A cr e .
C H A P TE R X XX .
DAI R Y -
F AR MI NG .
I often he rd it said it is impossible for a E uropean

H AV E a ,
in this country to make a living by da iry farming ; and -
I am told of several persons who have sunk large sums
of money in the attempt O inquiry I find th ese

. n
persons failed because they had no k owledge whatever n
of the busi ness and went about the whole thing in a

,
way that certainly could not ensure success S ome .
people seem to think all they have to do t work a o
dairy is to buy a few cows and employ some g w l l h o a a s
to feed and milk the cows and sell the milk They .
know nothi g about cows so they get their servants to

n ,
buy the m ; they know nothing about feeding cattle so ,
the y allo w their servants to g ive the cows whatever

they please ; they know nothing abo t the care of cattle u ,
so the cows are not cared for properly ; they know

nothing about mil k and b tter making so these things
u -
,
are entrusted to the servants and the milk and butter

,
may contain anything These people start with a great

.
noise and flourish and induce some of their friends d

, an
1 69
170 c ow K E E P I NG I N I NDI A
-
.
neighbours to patronise them but in a short time they ,
are unable to supply what they agree to supply and ,
what they do supply is of doubtful quality so in a little ,
while their customers one after another withdraw and

, ,
go back to natives or try to find a more reliable source

,
of supply Th cost of servants and food for the cows

. e
exceeds the receipts for milk and butter produced ,
and the poor d iryman finds himself in debt if not

a
bankrupt and in i months or a year the business is

,
S x
closed This is the disastrous experience of most of the

.
E uropeans who have tried to dairy farm in this country -

.
Now anyone with any sense will see that people of this
type will never succeed in dairy farming -
.
Th er e are cer ta i n th i n gs n ecessa r y in da i r y -f a r mi ng ,
and w i thout these essentials it is impossible for anyone

to succeed in the business F irst the person b it — .
,
e
man or woman must have some practical knowledge

—
of the business That is he must serve an apprentice

.
,
ship of at least one year in some properly conducted

large dairy before he can work one himself S econ d he .
,
must be diligent and prepared to do a large portion of

the work himself H must know what to do and
. e
when and how to do it and must order and supervise

,
every detail of the work p ersonally and not allow any ,
servant to manage or interfere wi h the b siness Th t u . e
servants must be nder absol te control Third he

u u .
,
must be absolutely honest and not allow any of his ,

1 72 c ow K E E P I NG I N I NDI A
-
.
will sell for from twelve to twenty cents a pound ; and

in I ndia it will bring from one rupee to one rupee four
annas a po nd Then again in E ngland fresh milk
u .
,
sells for from eightpence to one shilli g a gallon in n ;
America such milk will fetch from twelve to twenty
cents a gallon ; and i I ndia you will get from thirteen

n
annas to a rupee for a gallon of pure fresh milk .
I t costs less to produce milk and butter in I ndia than
it does in ei her England or America and milk and

t ,
butter sell for higher prices in I ndia than they do

either in E ngland or America N w if th above . o e
mentioned facts prove anything they prove that it is ,
quite possible to successfully work a dairy farm in I ndia -

.
EX — I would advise any person wishing to

P E RI E NCE
start a dairy farm to fi rst pend a year in one of the

-
S
fi t class dairy far m s in E ngland or I ndia or i

rs - -
one ,
n
of the Government dairies d study every detail of ,

an
the work S ome private dairies can be conducted

.
successfully by studying books and buying knowle dge

from daily experience but for dairy farming on a large
,
-
scale a practical knowledge of the business is absolutely

necessary to start with .
C —
AP I TAL T make a dairy farm pay enough to
o -
enable a man to comfortably suppo t a family it must r ,
be worked on a large scale F rom fifty to a hundred .
cows must be kept Th outlay for cattle lands . e , ,
buildings tensils implements etc will be between

,
u , ,
.
,
DA I RY F A R MI NG
-
.
173
thirty and forty thousand r pees A small dairy with

u .
thirty cows will cost between ten and fifteen thousand

r pees Th outlay could be consi derabl y reduced by
u . e
renting l nds and houses instead of buying and building

a .
But the high rents will take away a great deal from
the pro fi ts .
T HE P D
O S I TI O N O F Y M Th dairy should
TH E— AI R -
FAR . e
be situated in the suburbs of a city or town or near a ,
city or town close to a rail way station Th milk and

,
. e
butter must be delivered at regular hours to the con

sumers the usual times are between fi ve and i o clock S x
’
in the morning and four and five o clock in the evening ’
and unless the dairy is so situated that this can be do e n
conveniently and at a small cost it will be impossible ,
to conduct the business successfully .
Th position of th dairy must be elevated above the

e e
surroundi g land so as to give a atural drainage Th

n , n . e
ground must be perfectly dry and even during the ,
heaviest rain no water must lo dge on any part of it .
A ttached to the farm building or immediately a djoini g n
it there should be a large tract of land for grazing the

d y cows and the calves and for letting out milk cows
r ,
-
for exercise There hould be two acres or seven

S
bigg h
a sof land for each cow A dairy w ith one .
hundred cows will need two hundred acres of lan d I f .
it is impossible to obtain all this immediate ly near

the farm building there must be sufficient land near it
,
1 74 c ow K E EP I NG I N I ND I A
-
.
to enable the milk cows and little calves to exercise

-
,
and the grazing lands may be situated farther away .
Th land hould be divided into di fferent lots A

e S .
third should be allowed the cattle for gra z ing and

exercise and two thirds cultivated and sown under
,
-
barley w heat or k lli for cattle food There should

, ,
u e .
be large trees on the land to give shade to the cattle .
T HEC C LAS S N OF — Th success of a

ATTLE E E DE D . e
dairy depends in a large measure upon the cows in the

dairy I f the cows are bad milkers they will eat much
.
and yield little Th dairyman must procure and pro

. e
duce the best milkers By best milkers I mean cows .

,
that will give the largest quantity of m ilk contain ,
ing the largest quantity of butter fat N cow giving -

. o
less than 3 6 00 lbs of milk yielding 1 8 0 lbs of butter

.
,
.
,
i
n ten months is worth keeping in a dairy A cow
,
.
that gives ten of milk and one and a qu rter

seer s a
pound of butter a d y is a good cow S ome cows willa .
yield fro m twelve to fourteen of milk a day and seer s
produce one and a half to two and a q arter po nds of u u
butter S ome cows will milk for ten or twelve months

.
,
others again will y ield only for i or eight months I t S x .
is always more pro fitable to have the best I t is a .
“penny wise po nd fool ish

- policy to buy cheap cows
u -
”
that will yield little milk and that for only six or eight ,
months .
Th dairyman must select his cattle with the greatest

e
176 c ow K EE P I NG I N I ND I A
-
.
class H issar or Nellore bulls to serve the co ws as

fir s t -
they come into season Unless this is done the cows .
will become permanently poiled S p i h p t S . ee r ev ou s c a er
on th i s s u b ect
j .
I MP O R TANT have already written about

M ATTER S — I
the mode of feedi g cattle the need of exercise l li

n , ,
c ea n
ness regularity kindness to the cows and calves rearing

, , ,
calves etc and I will refer the reader to those chapters

,
.
,
for information .
B — M ost of h dairies in I ndia keep large

U FFAL O Es . t e
numbers of bu ff loes for milk Th better breeds of

a . e
bu ffaloes give large quantities of milk some have given

from five to eight gallons that is fifty to eighty pounds , ,
a day Th milk is much richer than cow s mil k I t

. e
’
.
usually takes eight to twelve pounds of this milk to

make one pound of butter Bu ffaloes are very large .
and gross eaters they will consume three times the

;
quantity of food a cow wi l l consume B uffaloes . are
more delicate than cows and succumb to disease much ,
more quickly Th buffalo calf is more di ffi cult to rear

. e -
than the cow s calf ’

.
I consider bu ffaloes to be altogether unsuitable for

dairy purposes My chief reasons for coming to this
.
conclusion are fi rst the milk of the bu ffalo is very

, ,
heating and unfit for human consumption until it is

first kimmed and large l y diluted with water I t may
S .
prove less injurious in the hills and colder climates but ,

DA I RY F A R M I NG
-
.
1 77
is absolutely harmful in the plains P arents who have .
the welfare of their children at heart sho ld never u
allow them to have bu ffalo milk I f his milk is g iven -

. t
to children they will suffer from liver bowel and other , ,
complaints caused by b iliousness and over heati g of -

n
the blood M H A H owman in his report on dairy

. r . . .
work in I ndia submitted to Government in 1 8 9 0 fully

, ,
corroborates my statements H says bu ffalo milk i . e -

s
very likely to act prejudicially on the liver of both

children and invali ds H found that bu ffalo milk was
. e -
used in the S cottish O rphanage at B ombay and this ,
milk often made the children ill U nscrupulous dairy .
men sell bu ffalo milk for cow s milk or mix the two
-
’
together and send it out as pure cow s m ilk ’

.
I t is a most ignificant fact that experienced native

S
horse breeders in I ndia w ill not give bu ffalo milk to

- -
you g horses because as they say horses reared on

n , , ,
bu ffalo milk succumb to heat and fatigue much sooner

-
than horses reared on cow s milk ’

.
Th natives make tyer and ghee from buffalo milk but

e -
,
very few except the hill tribes and people of the colder
,
parts of I ndia will drink the milk itself Bu ffalo milk

, .
-
is considered very much inferior to cow s mil k and if ’
cow s milk sells at i

’
for the rupee bu ffalo milk
S x seer s ,
-
wil l sell at nine seer s .
S econd the butter made fro m buffalo milk is not

,
-
nearly as good as butter made from cow s milk Bu ffalo ’

.
1 2
1 78 c ow K E E P I NG I N I ND I A
-
.
butter is very white and has not the nice fl avour of

,
cow s butter T remedy this a lot of colouri g and

’
. o n
fl i g has to be used ; but notwithstanding all the

a v ou r n
doctoring this butter has to undergo it is very inferior ,
to b tter made from pure cow s milk Th only th ing

u
’
. e
it is good for is ghee I f butter were m ade from. un
adulterated bu ffalo milk and then turned into ghee it

-
,
would serve a usef l purpose but most of the buffalo

u ,
milk and ghee you get from the natives is adulterated

with a stu ff called tree tallow and also with certain
“
,
”
oils Th better class of natives have a strong objection

. e
to ghee made from buffalo mil k I f Gowah ghee

“ -
.
,
”
or ghee made from cow s milk will sell at one for ’
,
s eer
the rupee M “ h
,
ghee ghee from bu ffalo milk
—oa s ar -
will sell at one and a half to two for the rupee seer s .
N dairy m an can a fford to make ghee for sale

o It ~
.
~ -
will take about one and a quarter to one and a half

pound of butter to make one pound of ghee and ghee ,
sells at from two to three pounds for the rupee Th . e
dairyman should l t buffaloes alone and confine his

e ,
operations to cows only .
S M D
O E — Th dairyman must not think
I FFI CU LTI ES . e
that all before him will be smooth sailing H may by . e
proper care and watchfulness keep disease away from his

cattle ; he may by proper selections and good manage
ment make his cows yield large profits ; he may by fair
dealing and punctuality gain a large constituency ; but
-
.
and then in a great many cases the milk is reject ed

, , .
F inally there are the ig orant and senseless masters

,
n
and mistresses who are controll d by their servants and

e
will believe all and do all their rascally servants tell

them These are the chief trials and difficulties in the
.
way of the dairyma I f he can s rmount these his

n . u ,
success is assured .
BO O K 1 1 .
C H A P TE R I .
DI S EAS ES or CATTLE, GO ATS , AND S H E EP .
H ALLEN says — There are many diseases of a very

,
serious type that cattle are s bject to S ome of the m

u .
are very contagious and most fatal .
These diseases are commonly met with in I ndia and ,
unless proper preventive and curative measures are

promptly adopted on the appearance of any contagious
disease in th district or in the herd you must not
e ,
be s rprised if most of your cattl e are attacked and

u
destroyed by it .
Cattle when properly cared for and fed seldom become

, ,
When they are over fed or badly fed they become

-
,
unhealthy and su ffer much from disease .
S ome of the diseases are contracted from contagion ,
while others are solely attributable to m smanagement in i
the care and feeding .

-
.
Th e causes of the di fferent diseases are herein fully

explained ; and in most cases the causes can be pre
vented by ordinary care and watchfulness so cattle ,
owners will have only themselves to blame if any of

these diseases attack their stock .
H y straw bh
a , bran etc must b stored for
,
oosa , ,
.
, e
seasons of drought inundation heavy rains or when

, , ,
cattle plague may be prevailing Generally cattle are .

,
let loose to pick up what they can as food ; and very

often they eat acrid or poisonous plants and grass I . n
I ndia after the inundation subsides the submerged

, ,
pastures are very injurious and cause disease .
I f cattle are sent out to graze during the rains great ,
care must be taken that the lands are properly drained .
Cattle cannot remai healthy if exposed to heavy

n
rains or kept on inundated lands or are not sheltered ,
fro m the heat of the mid day sun and cold damp winds , ,
at night .
Disease is very often caused from the foul water the

cattle are allowed to drink .
R inderpest is the most contagious disease among

cattle in I ndia and is very fatal F rom 5 0 to 9 0 per
,
.
cent of the cattle attacked die

. .
Black quarter gloss anthrax and splenic apoplexy in

-
,
-
,
cattle and braxy in sheep are undoubtedly contagious

in I ndia and very fatal ; an animal seldom recovers
,
.
B rax y in sheep is however rarely met with in I ndia

, ,
.
1 84 CO W K E EP I NG I N I N DI A
-
.
contagion appears among them the affected animals ,
should be at once isolated and the remainder separated

,
into small lots and picketed at some distance apart A t .
the end of three months if no disease has appeared ,
among them they may be safely past red and kept with
, u
the other cattle .
I V When cattle are travelling or are moved fro m one

.
,
district to another they are e pos dto contagion and are

,
x e
liable to contract disease ; therefore on their arrival at

home they hould be carefully examined and if they
S ,
have passed through an infected district they should be ,
kept by themselves for some time .
V Whe disease supposed to be of a contagious ature

. n ,
n ,
appears among cattle sheep or goats the first important

, , ,
duty is to separate the ick from the healthy animal s

S .
V I Carefully examine all the animals and remove to

.
,
the hospital any howing the slightest symptoms of

S
disease .
V I I D uring the prevalence of contagion divide the

.
,
healthy cattle into several lots m aking each lot as small ,
in number as space will per m it P icket the cattle i . n
such lots a good distance apart and to windward of the ,
S ick cattle F requently examine each l t and remove

. o ,
at once any animal in the least unwell By steadily .
adopting this plan the disease will be found i a few

,
n
days to exist only among one or t l ots and by at once wo ,
removing to the hospital any becoming sick the disease ,

DI S E AS E S OF CATTL E , GO ATS , A ND S H E E P . 1 85
will speedily be arrested in preadi g through the herd S n .
E ach lot should be kept isolated from other cattle for
about two or three months after being put by themselves ,
or after the last animal of the lot a ffected has been

removed .
V I I I Th hospital should be at a good dista ce from

. e n
the cow shed enclosed by a strong fence Th attendants

-
,
. e
and the sick cattle must not be permi tted to leave the
enclosure F ood and water may be taken to the
.
attendants d cattle but no forage or water litter or

an , , ,
clothing or anythi g hould be taken from the hospital

,
n S .
D ogs should not be allowed to go to and from the hospital ,
as they will carry contagion .
I X Th dry litter
. of the hospital should be burnt
e ,
e tc .
,
inside the hospital area and the moist d g and di ,

un s
charges etc hould be frequently re moved from the

,
.
,
S
stalls and buried in pits dug in the hospital premises

, .
These pits should be six feet or more deep and should ,
be filled with the wet lit ter dung etc of the hospital up ,
.
,
to within two feet of the surrounding ground surface and ,
then quicklime and good fresh earth should be used to

fill up the remaining two feet .
X Th stalls walls etc and ground of the hospital

. e , ,
.
,
should be scrupulously cleaned by freque t sweeping n
and washing and after every cleansing M D g l l

, ,
c ou a
’
s
disinfecting pow der or P h y l lime good ashes or , en e, , ,
even dry earth shou l d be plentif lly scattered over the

, u
-
.
floors and ground and the woodwork an d walls should be

,
first washed and then whitewashed with lime and catech u .
X I Th h ospital should be well ventilated

. e S ulphur .
fumigation should be daily carried out for an hour or so

i
n the hospital building ; and at this time the doors and
windows should be closed and the ventilators only kept ,
partly open .
X I I Th sick cattle should be kept scrupulously c l ean

. e ,
and have thin rice wheat and corn gruel and fresh gree
, , ,
n
grass as diet Th healthy cattle hould also be kept

. e S
on soft and laxat ive food as cattle fed on hard d y food ,

r
have the di e se i a more severe form than those fed

s a n
on laxative fodder .
X I I I When these contag ous diseases have prevailed

. i
among cattle or heep they should not be allowed to

S ,
pasture or be kept with una ffected herds until three

months have expired after the last case of disease
occurring among the a ffected lot .
X I V A nimals that recover hould b well washed with

. S e
warm water a d soap prior to being removed fro m the

n
hospital P h yl hould be added to the war m water

. en e S ,
in the proportion of one wineglassful to a gallon of water .
XV Carcases of stock that die of rinderpest black

.
,
quarter and other forms of anthrax fever pleuro

, ,
pneumonia and foot and mouth dise se should be buried

- -
a ,
and covered with at least fo r feet f earth u o .
X V I Th hides of cattle that die of these contagious

. e
C H A P TE R I I .
S O ME CO MMO N CO MP L AI NTS .
TH ERE are some complaints among cattle goats and , ,
sheep that are common that is to say in a large herd

—
,
some of these complaints will always be present They .
are simple ailments that can be easily cured but even , ,
i these imple diseases great care and proper tre tment

n S ,
a
are absolutely necessary Th least delay or eglect may

. e n
result in somethi g serious n .
I will mention these complaints just as they come to
my mind .
1 C .
— S ometimes cattle goats and sheep are
O U GH .
, ,
tro bled with a dry hacking cough Give a lot of

u ,
.
bamboo leaves every day and A conite N p lx ten

, a . .
drops every morning and N Vom lx ten drops every

,
ux . .
evening until the animal is relieved H alf the quantity

,
.
for small calves goats and shee p S ometimes from ten

, ,
.
drops to half a dram of tu pentine in ome w arm water

r s
or castor oil will prove ery beneficial Give the animal

v .
a lot of fresh tender bamboo leaves night d morni g an n

we
S O ME CO MMO N CO M P L A I NTS . 1 89
for a week and give half an ounce of condition powder

,
twice a day .
.2 W E AKE Y or watering
ES ,eye — Th eye must be s e
well washed with one part of alum and ten parts of cold
water three or four times a day .
.3 I NFLAMM EY
ATI O N O
OF M TH E ES , OR P H TH AL IA .
C
a u ses — Blow from a stick or whip ; dirt ; insect or
something in the eye ; cold damp or excessive heat , ,
.
S y mp t m — Th
o s eyelids are swollen ; tears flow in
e
abundance ; there is great se sitiveness to light ; the eye n
is bloodshot and covered with scum .
T
r ea tm t — E xamine the eyes and remove all dirt and
en
foreign bodies Wash with a lotion of ten parts of cold

.
water to one part of alum four times a d y a .
Give Aconite N p I and B elladonna I alternately

a . X . x .
,
ten drops every four hours or Euphrasia 1 H alf the ,

x .
quantity for small calves goats and heep , , S .
K eep the eye band ged and keep the animal out of
a ,
the sun and damp Give nourishing and wholesome food

. .
.4 M ANGE is an infectious disease .
C
a u ses — P arasites in the kin caused by want of S ,
cleanliness .
T
r ea tm t
en — Give the animal four h i tt k of salt and c ac s
four h i tt k of sulphur every morni g for a fortnight

c ac s n ,
then stop the sulphur and continue the salt in two

ch i tt k doses every morning
ac S m aller doses for calves .
,
goats and heep

,
S .
'
ke a liniment of the following medicines and

Ma r ub
into the a ffected parts every morning

c Co oa n u t oil
piri s rp i S t of Tu en t n e
p r Gu m Ca m h o
r p r G ou n d S ul h u
P h en y l e
a ffected parts m st be properly washed with hot

Th e u
water and soap and dried before the lini m ent is rubbed
in .
5 D . W M — I f a cow or goat takes

RI NK I NG H ER O N I LK
t this habit or a bull calf licks its own urine or that of

o ,
-
another cradles hould be put on their necks Cradles

,
S .
are made of pieces of bamboo tied together .
I f the animals get a su fficient supply of drinking
water and a proper quantity of salt they ill not take ,

w
to these injurious t ricks .
6 B . H w — Th horns of cattle goats and

R O K EN o s e , ,
Sheep are subject to accident .
C — F alls blows or struggles w ith each other in

a u ses , ,
fights Th fracture bleeds most freely and may

. e en
danger the animal s life ’

.
m
Sy p t m — Th fractures are f three kinds
o s e o .
1 t Th bone is broken but the horn is not detached

s . e , ,
and there is no open woun d .
T tm t — S uppo t the parts with a splint and

r ea en r
bandage to keep them steady and t rest and wet the a ,

‘
and when the leech moves draw it out with a pair of ,
forceps or h i mt A pply a little dry salt to the part

c as .
t stop the bleedi g

o n .
8 L
. C
os s or arrest of r mination is not so
OF UD, u ,
much a disease as a sy m ptom of disease .
T r eatm t — I f there is no costiveness and if no

en ,
disease can be discovered give a dose of one ounce of ,
condition powder every morning or N Vom lx ten , ux . .
drops four times a day for a week H alf the qu ntity . a
for small calves goats and sheep , ,

.
9 W
. B
O U NDS on cattle goats or sheep
AND R U I S ES , ,
should never be neglected They are liable to be .
troublesome and get infested with maggots .
T r eatm t — W ash with A rnica and water or with

en ,
Ph y
en l and water
e and put a bandage d d keep,
r ou n ,
. an
it wet with Arnica or P h y l and water en e .
Give the a imal ten drops of A rnica lx every four

n .
hours if there be much pain H alf the quantity for .
calves goats and sheep

, ,
.
10 . E NL AR GED P AP I LL /E O F TH E M O U TH — A ll r u m in a t
ing ani mals have pointed papill like points or thorns ae
on the tongue and in the lining of their cheeks .
S y mp t m — These papill e grow long and hard and

o s a ,
the cheeks lip and tongue of the animal grow ten der
, , ,
SO
that when the cow attempts to eat she is unable to do

so A fter a few days the mouth becomes yellow and
.
furred and the bre th smells very bad A milking cow s

a .
’
S O ME CO MMO N CO MP L A I NTS . 1 93
milk will dry up . If care is not taken the a imal will n
die of starvation .
Tr ea tmen t — mouth tongue and cheeks must be

Th e , ,
well washed three or four times a day with a strong

solution of alu m and w rm water a .
This disease is caused by a disordered stomach Give .
the creature N Vom lx ten drops every four hou s

ux . . r ,
or one ounce of the condition powder every morning and

evening H alf the qua tity for calves goats and sheep
. n , , .
Th animal must have plenty of rice or wheat gruel

e
thr ee times a day with a h i tt k of salt in it each time

,
c ac .
I f she will not drink the gruel give it in a horn or ,
bamboo h g Cattl e that have suffi cient salt regularly

c on a .
i their food are seldom troubled with this disease

n .
11 L M
.
— H orses generally get this disease but
A P As .
,
in I ndia cattle often su ffer from it .
C —
a u ses D er nged stomach or bowels or worms
. a , .
S y mp t m — Th gums of the upper jaw swell and

o s e ,
often are very painful so much that the animal can , so
not eat its food When you strike the place with yo r
. u
finger it sounds as if it were inflated Th animal

, . e
cannot bear to have you press it hard .
T tm t — S ome burn the swelling with a hot iron

r ea en
,
but this is a most barbarous and useless practice Th . e
common treatment adopted by natives is to fi ll the

cavity on the front of the upper jaw wi h a little A f t sa ce
tida and cotton .
1 3
'
proper treatment is to give the animal N V m

Th e ux o .
1x ten drops every four hours or one ounce of the con

.
,
dition powder every morni g ; and rub the swollen part n
well with salt H alf quantity for calves goats and

.
, ,
sheep .
12 W . C — Very often alves refuse

AS TI NG I N ALV Es . c
their food or do not eat well ; if negl ected they gradually ,
become e maciat d and some severe i ll ess fol lows A

e , n .
calf will never refuse food if it be in good health unless ,
the food h dirty or otherwise unpleasant

e .
L oss of appetite is always a symptom of sickness A . s
soon as you find a calf refuse its food examine it care ,
f lly and see what is wrong I f no disease

u be dis . c an
covered cha ge its food ; i f even then it will not eat

,
n , , ,
give it two drams of the conditio powder every morning n
and evening or N Vom 1 and A i m Al b lx

,
ux . x . r se n c u . .
alternately four drops every three hours

,
.
I f you find the symptoms continue i spite of the n
,
"
medicine continue the medicine f a week or ten or
days .
I f the symptoms be caused by worms i the stomach n ,
then adopt the treatment prescribed for worms .
13 H .
—This is not a disease but a symptom
I DE- B O UND .
of disease .
C — Disordered stomach poor

a u ses d insu ff cient ,
an i
food exposure to cold and damp w eather

,
.
S y mp t m — Th hair looks rough and clotted the

o s e ,
-
.
ment B t be careful to thoroughly d y the anim l

. u r a
after its bath .
1 4 C .C —Calves and m ilk cows sheep

O LD OR ATAR RH .
-
,
and goats are often afflicted with this disease

, .
C — Th disease is caused by exposure to dra ghts

a u ses e u
or wet over crowding in the house dirty d mp house or

,
-
, ,
a ,
not drying after bathing .
Sy pm t m — Th nose i dry the eyes are watery

o s e s , ,
there is a discharge from the nostrils the animal stands ,
in one place as if sti ff i the limbs and does not chew n ,
her cud properly There is more or less fever and .

,
sometimes cough and purging .
T tm t I t req ires to be immediately attended

r ea en — u
to or it will end in some very dangerous illness I t is

,
.
very frequent and fatal in calves Give A conite N p . a .
1
x and A i m Al b lx alternately five drops every
. r s en c u . .
,
tw h o
‘
or F owler s S olution of Arsenic ten drops in

ou r s ,
’
a little w at er three times a day .
S hou l d the discharge become thick and the nostrils ,
and the eyes swollen give A conite I and M ercuri s ,

X . u
S l 1
o . alternately every two hours
x .
,
.
A y T tm
cc essor t — S eparate the animal
r ea from the
en
rest and keep it warm and quiet Cover it wi h a

,
. t
blanket and keep it in a warm but well ventilated

,
-
place .
N liquid must be given to the creature for twenty

0
four hours Bo one or two . of ground wheat and seer s ,

S O ME CO MMO N CO MP L A I NTS .
197
give in a thick mash When the animal begins to .
improve after twenty four h o rs give it warm wheat or

,
-
u
barley gruel to drink .
I have found the homoeopathic treatment very
successful .
15 S . Th muscles or ligaments of the

P R AI NS . e ,
joints of the legs or tendons become ruptured or ,
Sprained Th part swells and becomes hot and very

. e
painful and the animal i quite lame

,
s .
Tr eatm t — A soon as detected the injured parts

en s ,
should be bound up with a splint and bandage and ,
kept at res t the bandage being kept wet with a lotion

,
of cold water and Tincture of Arnica or A conite When .
the swelling and pain lessen rub the part well with ,
the hand .
16 D . so meti mes results from accident or

I S LO CATI ON
over exertion a bone being put out of joint I t is a

-
, .
very painful thing and may term inate seriously if ,
neglected for even a hort time A surgeon should be S .
called in at once .
Tr eatm t — I f no s rgeon be available throw the

en u ,
animal down gently so as to have the dislocated joint ,
uppermost and then seize the leg and pull it

,
downwards .
Th bone will be heard to return to its socket w ith a

e
snap A fter which rest and cold water and A rnica

.
,
application is ll that is necessary I f there be much

a .
1 98 C O W K E E P I NG I N I NDI A
-
.
pain and swelling a little Tincture of Aconite instead of ,
A rnica m y be applied to the part ; or the Belladonna

a
liniment applied twice a d y a .
17 . S O RE F EET .
Ca uses — F oreign bodies such as gravel dirt thorns , , , ,
etc in the cleft of the foot I f cattle are kept in wet

.
, .
and dirty places they will b troubled with sore feet e .
m
Sy p t m — l ameness swelling of the pasterns pain
o s , ,
.
M atter forms and unless let out and properly treated

, ,
ulcers form and become very troublesome and injurious .
T tm t
r ea E xamine the feet caref lly and remove
en .
- u ,
all dirt and foreign matters t hat may be found .
R emove all dead hoof and pare the hoof properly .
Wash the feet with warm water and poultice with

linseed meal or bran L t out the matter if there .
-
be any Wash the feet with P h y l d water and

. en e an ,
bandage up the sore foot and keep applying P h yl ,

en e
and water Th part must be kept perfectly clean

. e .
Ten drops of S ilicea 6 should be given internally x . ,
morning and night .
18 C . in cattle may terminate very

O S TI V E NES S
seriousl y i f neglecte d
,
.
C — D y hard and un wholesome food

a u se r , ,
.
T tm t — Give from one to two h i tt k of E o s

’
r ea en c ac s n
F ruit S alt in a quart f warm water ; or quarter of a o
seer of E pso m salt i a f war m water ; quarter of n seer o
an hour after give two quarts f thin warm rice gruel

,
o ,
.
-
.
If not attended to at once abscess may form in ,

an
the part and may lead to internal inflammation and

,
cause death or flies may blow the sore and breed

,
maggots .
If abscess form follow the treatment prescribed for

an ,
abscess I f maggots form use the maggot destroyer

.
, .
21 . S ORE TEATs .
Ca uses — Th e calf nipping the nipples ; leavi g the n
nipples wet after milking ; cold ; strong winds ; want of

clea liness
n .
S y mp t m — Th nipples get chapped and inflamed ;

o s e
sometimes little pimples and sores form on the nipples ;

the cow becomes troublesome at milki g and kicks n ,
about ; h refuses to allow the calf to suck ; the teats

S e
become very painful and g ive forth a discharge which ,
mingles with the milk ; the milk lessens ; in flammation

of the udder may set in .
T tm
r ea t — Wash the teats well w ith warm water
en ,
dry perfectly and apply some H ydrastis C ointment

,
an .
,
or Ca mphor ointment morning and evening Great

.
,
.
care must be taken to gently draw out every drop of

milk ; if necessary the teat tube must be use d A y ,
-
. n
rough treat ment may m k h cow vicious and poil

’
a e t e S
her .
P ti
r even — K eep the teats clean and dry ; rub some
ve
butter or mustard oil on them every time the cow is

milked .
C H A P TE R II I .
DANGER O US B UT NO T CO NTAGI O US DI S EAS E S .
1 . CALV I NG ome cows have great trouble at the

.
— S
time of calving and need proper medical treatment I f

, .
it be a cross birth or if the trouble be caused by con

-
,
traction deformity in the bone of the pelvis or from

or ,
tumours dropsy or the large size of the calf the

, , , ,
management will require professional knowledge and

skill S imple causes of the d iffi culty may be successfully
.
treated thus
P t t dl b
ro rac e —I f labour pains continue long give
a ou r .
,
G l mi m 1
e se nu ten drops e ery half hour or twenty
x . v -
minutes .
Af t p ier - —A fter labour if there be any pains or to

a ns .
, ,
prevent any after pains give M other Tincture of Arnica

-
,
M on ten drops every hour or two Give four doses only

. . .
Th f
e t abi th or placenta
er - unless
r discharged soon ,
after calving may cause fever and general derangement

, .
Give P lsatilla lx ten d ops three times a day

u . I f this r .
fails to e ffect the desi ed end in twelve ho rs the give r u ,

n
S ecale lx in the same w y

. a
-
.
llow the cow to lie down and keep her

F l oodi ng — A ,
quiet with the hinder parts rather higher than the

,
lower A bandage must be applied tightly round the

.
belly and a cloth wet in cold water must be applied to

,
the vagina and over the loins I njections of cold water .
must be thrown up the fundament every half hour -

.
Th best medicines for flooding are S abina and S ecale ;

e
China is also very useful .
Whe the blood is black and smells bad give S ecale

)
n ,
Cer (
.E rgot of rye lx ten drops every fifteen or thirty
.
minutes until flooding stops

When the blood is bright red g ive S abina (S avine )
.
lx ten drops every fifteen or thirty minutes

. .
A T
ccessor
y tm t — G reat care
r ea must be taken
en to
g ive the cow q iet d rest u an .
D nothing that will excite her

o D not force her to . o
lie down D not force the medicine dow her throat

. o n .
Give the medicine in a piece of bread or in her drinking

water .
2 . S LI PPI NG is a common com

D OWN or TI I E WO MB
plaint with large loose limbed cows especially if they
,
-
,
are old and have had many calves This is a complaint

,
.
that the people of I ndia do not know how to treat and ,
they generally l t the poor animal su ffer and die ; a d i f

e n
a cow is kno wn to be liable to this trouble they will not ,
buy her at any price however low ,

.
-
.
cow must be kept perfectly

A ccess or y Trea tm en t — Th e
quiet and confi ed to her stall and have some warm

n ,
rice or wheat gruel given her three times a day N . o
heating food ho ld be given to the cow for a week or

S u
ten days .
3 . S WO LLEN U DDER in milk cows is a very se rious -
symptom and if not taken in hand at once may lead to

,
much distress and dry up the cow and prevent her from
,
ever milking agai n .
C — I t is a tendency to gathering caused by a

a u ses
ch ill or a bruise or some injury to the udder before or

,
after calving or by too high feeding before calving I f

,
.
the cow is bathed or her udder washed and not dried

,
properly her udder may swell I f there is a great

,
.
secretion of m ilk before calving and the milk is not ,
extracted it is likely to oagulate and cause inflammation

, c .
I f the cow is not properly milked and some milk is lef ,

t
in the udder it may cause inflammation S ometimes

,
.
,
giving the cow ld water to drink after she has calved

co
ca ses i t
u
S y mp t m
o —O s of the first signs of inflammation is
. ne ,
the w objecting to the bumping of the calf s nose Th

co
’
. e
udder is somewhat swollen d painful ; there is some an
di fficulty in extracting the milk Then little hard lumps .
ca n be felt in the teats or in some part of the bag Th . e
pulse is full quick and hard ; the breathi g quick d

, ,
n an
DA NGE R O U S B U T NO T C O NTA GI O U S D I S E AS E S . 205
h ard Th breathing quickens the mouth and horns

. e ,
become hot bowels are bound and other symptoms of

, ,
fever are presen I f the disease is allowed to go on the

t .
,
fever will become more severe ; the w will not eat or co
chew her cud ; the hard swelling will become soft in

conseq ence of matter having formed ; the milk will
u
become m ixed with matter and blood .
I f the matter is not let out it will spread through the ,
u dder at the same time making its way lowly to the

,
S
skin thro gh which it at last bursts leaving deep long

,
u ,
ulcers These heal with great difficulty and in many

.
,
cases a portion of the udder or the whole is lost I f this .
result is avoided by judicious treatment some hardening ,
of the bag may nevertheless remai which will take

, ,
n,
some time to remove .
T tm t —
r ea Th ordinary treatment is as follows
en e
A soon as i t is observed that the udder is swollen or

s
painful and there is di ffi culty in extracting the milk ,

n ee m leaves hould be boiled and the p t put under the
S ,
o
udder so that the steam may pass over the a ffected parts
,
.
Th a ffected parts should be thoro ghly fomented with

e u
the boiled m leaves after which the udder should be

n ee ,
properly wipe d d gently rubbed with the B elladon a

an n
liniment and the calf allow d to suck in order to draw

,
e
o ff some of the in fl ammation There is danger of the .
calf beco ming ill by drinki g the milk of an inflamed n .
udder i t i be t to get the milk out of the udder by

, so s s
-
.
milking or by me ns of the teat tube or a pump Give a -

.
the cow two or three h i tt k of Eno s F ruit S alt and a c ac s

’
quarter of a of common salt in warm water or half

seer ,
a of Epsom salt and keep her in a warm place

s eer , .
This treatment ho ld be repeated two or three times a

S u
day until the bowels are freely moved .
N ti tm t — A t the very com m encement of the
trouble make a paste of pounded h ld (turmeric)

a T ve r ea en
and
lime (such as is eaten i p )
,
u ee
mix and well smear the n an ,
whole udder and give the animal from a pint to a quart

,
of castor oil in warm water F oment frequently with .
m leaves
n ee .
H m p th i
o T
oeo a tm t A soon as the least
c r ea en . s
symptom of inflammation is detected give internally ,
A conitum N p I d B y Al b lx ten drops alternately

a . X . an r . _ . .
,
every three hours ; foment the a ffected part with boiled

m leaves
n ee d gently rub the p rt with the Bell don a
,
an a a n
liniment .
I f the inflammation increases g ive internally I ella , , ,
donna lx ten drops every three hours I f no improve

. .
ment takes place in order to expedite the formation of

,
matter give l l p S l p 3 one grain every four hours

e ar u . x .
,
and bri g the gathering to a head by putting on a

n
linseed poultice .
I f the gathering softens th matter m st be let out ,

e u
with a lancet and a poultice kept to the wound until it

,
t heal up Th po ltice must b renewed night

’
b gi
e ns o . e u e
'
ive A conite N p I d R hus T lx

Trea tmen t — G a . x . an ox . .
alternately ten drops every two h ours B y A l b lso

, . r . . a
is a very good remedy for rheumatism it should be given

after A conite A pply R hus T ointment to the aff cted
. ox . e
parts Th parts must be fomented three or four times

. e
a day with boiled m leaves n ee .
A T
ccess or
y tm t — P l ace the ani m al in a w arm
r ea and en
dry south room and co er it with a blanket and ban dage,

v ,
the a ffected part with flannel Th creature should be . e
fed on boiled wheat or gram and d b grass ,

oo .
5 . otal or partial loss of sensibility d

P AR ALYS I s .
-
T an
motion in one or more pa ts of the animal r .
C I juries to the pine from blows ; or in pack

a u ses .
— n S
bullock s from over loadi g ; sudden changes of tempera

,
-
n
ture and exposure to wet and cold or excessive heat .
S ome kinds of grain and herbs will a se it c u .
m
Sy p t m —Th animal staggers and drops its hind
o s . e
legs ; loss of power in the limbs and inability to move ,
freely I t falls and is unable to rise again ; pulse full

.
and low d loss of appetite ; the bowels are b i d and

S ,
an
'
ou i ,
the urine is retained or the urine and dung are passed ,
involuntarily .
T tm t —
r ea Give B elladonna 1
en and N Vom lx x . ux . .
alternately ten drops every three ho r R b the back

,
u s . u
an d limbs with boiled m leaves and salt n ee .
A y T t
ccess orm t — P lace the animal in a d
r eay and en r
DA NGE R O US B U T NO T CO NTA GI OU S D I S E AS E S .
209
warm room with lots of straw to lie upon Turn her

,
.
over twice a day and give her a change of food Great

,
.
care and patience are needed .
6 . istension of the first stomach or rumen

H OV E N — D .
with gas or wind I t is m . disease amo g cattle a c orn on n .
C —
a us esI rregular feeding ; eating food that the
animal has not been accustomed to A nimals that have .
bee almos t starved for some time when put into rich
n ,
pasture or given grain over feed themselves and the ,

-
,
undissolved food undergoes chemical changes and gas ,
or wind is given ff P asturing on marshy or inundat ed

o .
places or eating fermented grass or food

,
.
S y mp t m — Th symptoms appear suddenly and run

o s e
their course rapidly S welling in the back portion of the

.
left side of the belly which on being tapped with the, ,
fingers i found to consist of wind in the first stomach ;

,
s
breathing is di fficult ; the animal neither eats nor chews

the cud ; the head is poked out ; the animal grunts ,
stands quite sti ffly and appears unable to move ; the

,
eyes become red and thrust out of their sockets ; the

mouth is filled with frothy saliva d the tongue hangs ,
an
out of the mouth ; the back is crouched the legs drawn ,
under the body ; hould the animal lie down the breath
S ,
ing becomes more di ffi cult the animal falls and struggles
violently ; sometimes sour fluid and food are discharged
from the mouth and nostrils ; lastly death ensues , .
I 4
-
.
his disease is ery often mistaken for other diseases

T v ,
and is sometimes thought to be the e ffect of poison on ,
account of the very rapi d way it runs its course I . n
acute cases the duration of the disease may be from one

to three hours ; in more protracted cases the symptoms ,
may continue for twelve hours .
tm t — Give the animal forty drops of R bi i

’
T r ea en u n s
Tincture of Camphor in a wineglassful of water two , ,
doses at an interval of t or fifteen minutes After en .
fiftee minutes fro m the time you have given the second
n
dose give N Vom 1 and B y A l b lx alternately ten

,
ux . x . r . . .
,
drops in water every hour or half hour A enema of -

. n
two of warm water of 1 03 temperature with four

seer s
°
ounces of Glycerine dissolved in it will relieve the

animal Wash the mouth wi th clean water I f the
. .
c se is severe and a fter giving the above medicines no

a ,
improvement takes place in a little while the trocar m st ,

u
be use d Th trocar must be plu ged inward and down

. e n
ward into the paunch through the left side of the stomach, ,
midway between the last rib and the haunch bone -

.
A T
ccessor
y tm t — G ive the animal
r ea thin rice gruel
en
and soft green grass in small quantities and plenty of ,
salt for a few days after improvement sets in Also .
give half an ounce of condition powder every day .
7 . G ltAI N of the rumen or first

-
S I CK .
— 1 m a c t ion
p
stomach with foo d either of a coarse or tough and ,
21 2 CO W K EE P I NG I N I NDI A
-
.
pulse becomes weak and small the respiration becomes ,
more difficult D eath is caused from su ffocation Th

. . e
disease lasts from one to three days .
T tm t — Give the animal N

r ea en V m lx ten drops ux o . .
every hour ; allow it to drink as much water as it will

drink I f the animal seems to be in much pain then
.
,
before giving it N Vom give it forty drops of ux .
R biu Camphor in a little warm water two doses

nr s ,
at an interval of fifteen minutes A enema of . n
two of hot water and four ounces of Glycerine

seer s
S hould be given if the bowels continue very much bound .
I f inflammation of the stomach follows give B elladonna ,
I xten drops every hour I nflammation is recognised

. .
by pressure on the distended stomach giving the animal

pain .
When the medicines fail to act and the symptoms ,
increase in severity the stomach must be relieved by,
cutting it pen and taking out the contents P lunge a

O .
sharp penknife into the flanks between the las t rib and
the point of the hip bone ; cut from above about two -
inches from the cross bones of the loins downwards make -
an incision about six inches long through the walls of

the belly and then cut thro gh the walls of the
,
u
stomach and remove with the hand all the food

,
.
W hen all the food is removed pour into the stomach ,
two or three h i t k of Eno s F ruit S lt and a

c t ac ofs
’
a s eer
warm water Then sew up the hole i the stomach d

. n an
DA NGER O US B U T NO T CO NTA GI O U S D I S E AS E S .
21 3
afterwards the opening in the flanks B t before doing . u
so first well wash the wounds with P h y l and water

(one to ten parts )
, en e
and afterwards dress the wound with

I odoform Great care must be taken that gangrene
.
does not set in Th wound m ust be washed and . e
redressed twice a d y This peration requires a a . O
practised hand .
A y T tm
ccessor t — Th animal must have
r ea nothing
en e
but rice and wheat g l for two or three day s A fter r rre .
which s m all quantities of fresh young d b grass should oo
be given in addition to the gr el Give the animal u .
ple ty of salt d pure drinking water A lso give one

n , an -
.
ounce of t h condition pow der every day for a week

e .
P ti —
r even Give the animal sof food in moderate
ve t
quantities ; give abundance of pure drinki g water at n -
least three times a day H ard and d y substances . r
should not be allowed F ood hould not be given in . S
very large quantities or too frequently .
8 . F AR DEL of the third sto mach

-
B O UND .
— I mpaction
with hard dry and indigestible foo d which accumulates
, , ,
and becomes so very hard dry and caked between the , ,
fol ds or leaves of the stomach as to always arrest more

or less its f nctions and i severe cases to cause total
u ,
n
obstruction .
C — This disease occurs more frequently in the

a u ses
hot season and is common in a season when there is an

,
21 4 c ow K EE P I NG I N
-
I NDI A .
unusual scarcity of pasture and water Cattle and sheep .
a re then driven from sheer hunger to eat hard and

fi brous grasses and ree ds or b ranches of shrubs and , ,
trees and the third stomach is unable to grind down

,
such hard and unwholesome fodder and the latter ,
gradually accumulates l d and cakes within the ,

ra r en s ,
stomach .
S y mp t m Th animal does
o s — t chew thee d ; there no en
is a loss of appetite ; respiration is q ickened and is u ,
accompanied by a grunt not unlike the grunt which is ,
heard in pleuro pneumonia Th bowels are co stipated

-
. e n
sometimes at the co mmencement ; there is slight diar

rh a but as a rule there is constipation ; now and
es , , ,
then a small amount of liquid f with very hard eec e s ,
and dark coloured pieces of the caked fodder detached

-
,
fro m the leaves of the third stomach is passed ; the ,
urine is high coloured and not unfrequently there are ,
signs of hoven .
I f relief is not afforded inflammation of h stomach ,

t e
sets in I this case the respiration becomes increase d

. n ,
and the grunting more audible Th animal grinds its . e
teeth and its countenan e is peculiarly expressive of

, c
pain ; the mouth ears and horns become cold the pulse
, , ,
very s mall and thready d numbers from eighty fi ve to ,

an -
a hundred A y dung passed is partly liquid and partly

. n
in small hard cakes and very offensive Th grunt ,

. e
now becomes a moan S ometimes in the last stage the .

,
-
.
9 . CH O K I NG .
—D iffic u l t
y in s w allowi g or ina b ility ton
swallow .
his condition may be caused by hard and

Ca u se — T
large pieces of food such g c ne ki by etc b , as

’
su ar - a ,
r , .
,
e
coming lodged i the back part of the throat or in any

n
part of the gullet — the channel by which the food passes

from the mouth to th stomach e .
S ometimes foreign bodies such as pieces of leather , ,
iron nails sharp thorns sharp pieces of wood etc are

, , , , .
,
taken by cattle and become lodged in the g l l t and rr e ,
when very hard with sharp edges or points may lacerate

, ,
the lining membrane of the tube .
S y mp t m — I f the obstruction is in the back part of

o s
the mouth or throat the nimal co ghs and salivates ,

a u ,
and when drinking the water will be returned by the ,
nostrils .
I f in the gullet after making two or three swallows

, ,
and filling the gullet far as the point of obstruction as ,
the water will be returned by the mouth and nostrils .
Th animal is very uneasy his countenance shows

e ;
signs of pain ; spasmodic or cramp like actions of the -
muscles of the neck will be observed These are owing .
to the animal endeavouring to make the lodged body go

down into the stomach or to be ret rned by the mouth ,
u .
I a little time signs of hoven appear and if the animal

n ,
be not soon relieved the left si de of the bel ly w ill ,
become much swolle n .

DA NGE R O U S B U T NO T CO NTA GI O U S DI S E AS E S . 21 7
If the obstruction is in the throat by introduci g ,

n
th hand into the ve y back part of the m

e rth it w ill on
be fel t .
I f it is in that par t of the gullet between the back
part of the m outh and the chest it will be felt on the ,
ou tside by carefully examining the throat with the han d ,
as there will be a swelling at the point of obstruction .
I f it is lodged i that part of the gullet which passes

n
through the chest then the negative evidence of its not

,
being found in the back part of the mouth or y part ,

an
of the throat will be conclusive ; and when the animal

,
drinks water will be observed passing down the gullet

,
along the lower part of the throat without meeting with

any impediment ; but after the animal has taken two or
three swallows the gullet at the throat portion will
, , ,
gradually become filled with the water until at last , ,
when quite filled up to its junction with the throat ,
vomition of it will occur .
T tm t — Give very carefully and gradually warm

r ea en
linse ed oil half a pint with

, k two ounces we l l
,
a rr ac ,
mixed together .
This will lubricate the gullet and the impacted food
or foreig body and sti m ulate the gullet to act and

n , ,
force it onward .
Th medicine m y be returned by
e ai i once or v o nr t on
oftener but it must be perseveringly given again and

,
again and only a little at a time

, .
-
.
If the cause of obstruction is lodged in the back part

of the throat it must be removed by h ha d if in the
, t e n
throat portion of the gullet after giving the oil and ,
ar ra ck press with the fingers all round the swelli g n
observed in the throat and it will very ofte be thus

,
n
remov d a little then give a little more of the oil and

e ,
a rra ck and again apply more pressure to the swelling ;
and by so persevering the impacted body will generally

pass onwards and the animal will be relieved
,
.
I f by the symptoms it is evident that the part of
the gullet within the chest is obstructed and the steady ,
perseverance in gi ing the oil and v k has failed to arrac
remove it then a hollow elastic tube i f at hand may be

, , ,
introduced by the mouth down the gul l et to the part

obstructed d a little gentle pressure will generally
,
an
mo e the cause of obstruction onwards to the stomach

v .
I f a proper tube is not to b obtained then a good ratt n e ,

a
cane about the thickness of the forefinger with a soft

, ,
ball of cotton or tow about the size of egg covered an ,
w ith cloth and securely fastened around the one d

,
en
of the cane may after being well soaked in oil be

, , ,
introduced by the mou h into h gullet and pressed t t e ,
gently against the impacted body D uring this per tion . O a
th mouth must be kept pen by an assistant

e O .
I t now and then happens that the gullet is cut or torn
by the impacted body or by the operator sing t,

u oo
much force with the tube or from the ball not b eing ,
220 CO \V K E E P I NG I N I ND I A
'
Th e disease very often attacks the cattle of poor

people who cannot feed them properly F oul water ff
, . o
b oggy la ds will produce the disease

n I t occurs more .
frequently at those seasons when the animals change

their coats .
Cattle fed on poor lands especially when badly drained ,
and not manured are very subject to the disease ; indeed

, ,
it may be ascribed to nwholesome food and water and

u ,
particularly to food which tho gh b lky contai s a

small amo nt of nutriment (such as paddy straw )
,
u u ,
n
u and -
,
co sequently the blood becomes poor and thin in quality

n ,
and doubtless contains noxious matters which nature ,
attempts to remove by the urine .
S y mp t m — A t first an animal shows signs of not

o s
thrivi g well and now and then of being ill by not

n , , , ,
feeding well and not reg l rly chewi g the cud ; d if u a n an
a milk cow by giving less milk Th coat stares and

-
,
. e ,
the skin is dry unhealthy and ve y often has a yellowish

, ,
r
tinge ; the back is arched ; the an imal is found alone :
away from the rest of the stock ; diarrhoea sets in and ,
may continue for two or three days and then the bowels ,
become costive .
Th flanks are hollow sometimes signs of hoven appear

e , ,
or symptoms of abdominal pain may be present Th . e
urine up to this time is found slightly altered being

, , ,
perhaps only a little tinged A long as the diarrh ea . s o
continues the urine remains but little a ffected b t

,
: u
DANGE R OU S B U T NO T C O NTA GI O U S DI S E AS E S .
22 1
when constipation sets in it at once becomes altered in ,
colo r being at fi rst red or of a claret colour and the

u , , ,
animal evinces pain in passing it Constipation generally .
sets i about the fourth day and then the rine is more
n ,
u
frequently passed and becomes very dark and sometimes

, ,
so dark as to cause the name of black water to be given -
to the disease .
Th urine is also o ffensive in odour

e .
Th animal becomes very weak the lining membranes

e
of the mouth and eyelids are pale in colour ; the eyes

are sunk ; the mouth ears and legs cold ; the pulse very
, ,
weak ; respiration rapid ; the animal lies down much ,
loses condition rapidly and soon becomes emaciated , .
S igns of abdominal pain are frequent ; the animal b e
comes very weak and is unable to rise ; death ensues

,
.
Th duration of the disease is f om five to twenty

e r
five days .
T
r eatm t — Give A conite N p I
en and B y Al b lx a . X . r . . .
,
or N Vom 1 alternately ten drops every two hours

ux . x .
,
.
Accessory T tm t A bundance
r ea of good wheat
en gruel
.
-
must be g iven frequently and the animal kept in a dry ,
and w place a r nr .
P
r eventi — Good pasturage reg l ar supply of salt
ve ,
u
and drinking water and proper helter

-
,
S .
1 1 . I NDI GES TI O N disease consists

AND D I AR RH CEA .
— Tl ris
in frequent purging generally wi hout fever or con ,

t
-
.
di sturbance ; but sometimes with signs of

s ti t u t io n a l
abdominal irritation Th frequent and inordinate e
passing of watery f results from a disordered state

re c e s
of the stomach and bowels .
C — I t generally arises from the animal having

a u ses
taken some unwholesome for ge crid herbage or a ,

a ,
foul water I ndigestion is frequently the cause of

diarrh ea o .
Th herbage grown on certain lands produces it and

e ,
very often such lan ds are marshy and badly drained .
I the P anj ab it is known by the name of h k

n and c oo n ec ,
has of late years attacked the cattle of that province in

seasons when pasturage and water were scarce d the , an
animals were obliged to eat wh l herb ge and rrn o e s orn e a
acrid shrubs and dr ink very foul water

,
.
A over dose of purgative medicine may also cause

n -
diarrh ea Again i cases where the stomach and bowels

o .
,
n
become over loaded diarrhoea m y follow

-
,
a .
I the last stages of pleuro pneumonia and other blood

n
-
diseases looseness of the bowels invariably appears

,
.
Cold or sudden chill has been known to produce it ,
specially when the b owels have been in unhealthy an
condition .
E xposure to great heat is sometimes another cause .
D iarrh a generally attacks herds when gra z ing on

oe
lands yielding the first shoots of green gr ss after the a
first fall of the rai s n .

-
.
12 . E PI LEP S Y .
Ca uses — Y oung well fed fat cattle are the most liable
,
-
,
to it E xposure to the sun i the hot weather and

. n
over exertion on a hot day will cause it

-
.
S y mp t m — Th beast staggers and falls suddenly

o s e
often bellows in the most alarming manner ; every part

of the body is violently convulsed ; the tail is lashed ,
the teeth are ground the mouth closed and the jaws , ,
fastened together ; the breathing is qu ick and attended ,
with heaving at the flanks ; frothy saliva dribbles from

the mouth and the power to retain urine d dung is
,
an
lost Th convulsions become gra dually less severe then

. e ,
they cease and the animal seems as if nothing had

,
happened out of the usual way .
T tm t — D uring the fit m ake the ani m al inhale

r ea en .
some k and bathe the face and head with cold

nru s ,
water Nothing more can be done during the fit but as

.
,
one attack is apt to be followed by others the treatment ,
must aim at their preventio and cure Give the n .
animal B elladonna 1 and N Vo lx alternately ten x . ux rn . .

,
drops morning and evening F its are apt to recur at .
regular intervals or periodically A little while before .
such times the medicines should be g iven at intervals of

one hour .
13 . A P O P LE xv .
Ca us es — S udden rush of blo d to the he o a d, followed

DA NGER O U S B U T NO T CO NTA GI O U S D I S E AS E S .
225
by e ffusion of blood on the brain producing pressure and

terminating in some lesion of the blood vessels caused -
,
by excessive heat and over exertion or over feedi g - -

n .
Sy pm t m o — S udden insensibility w ith loss of sensation

s
and motion Th attack is sudden but the premonitory

. e ,
symptoms are general listlessness and indisposition to

, ,
motion ; breathing low and somewhat laboured ; slight

fulness and protrusion of the eyeballs When the .
animal is str ck down the breathing becomes stertorous

u , ,
slo w and l aboured ; the pulse is full and slow ; frothy

,
mucus issues from th mouth ; the skin becomes cold e ,
eyes glassy bowels torpid ; struggles violently for

, a
time and dies

,
.
Th animal may linger for from one to twenty four

e -
hours .
T tm
r ea t
en— P our cold water from a height on the head
and back for some time and give the following remedies , .
I f from heat give Belladonna I , and A conite N p x . a .
lx alternately ten drops every half hour until conscious

.
,
-
ness returns ; then every two hours .
I f from over feeding give Belladonna lx and N

-
, Vom . ux .
lx alternately ten drops in the same way as the above

.
, .
Give an enema of two of h t water and four seer s o
ounces of Glycerine .
A ccessor
y T t m t — Th
r eaanimal will
en remain weak e
f r some ti m e and must be fed only on gruel and a

o ,
little soft grass Q uiet and rest are very necessary

. .
'
An animal once attacked will always be very s u sc e

p
tible to the sun and heat .
14 . I NFLAMMATI O NB O F TH E R AI N .
C —
a u ses F racture of the horn ; blow on the s k ll ; u
hydatids in the brain .
S y mp t m —D ulness and heaviness ; eyes staring and

o s .
congested ; hurried respiration ; full and slow pulse ;

delirium ; the animal rushes at everyone before it and ,
gallops about with raised tail and arched neck ; tears up

the soil with its horns and feet ; b ello w s ; at last it
tumbles down quite exhausted .
T t
r eam t — I t is often best to put a b ullet through
en
the head of the beast A cow bu ffalo or horse cannot .

, ,
be approached or secured while in this s ate without t
very great risk .
But if the animal can be secured give it the following ,
remedies — Aconite N p 1 and Belladonna lx alter

z a . x . .
t l y ten drops every two hours

na e ,
A rnica M 1 and . on . x .
G l mi m lx will also be helpfu l

e se nu . Give the animal .
four ounces of E no s Fruit S alt in one of warm water

’
seer .
N t many animals recover from this disease

o .
A y
ccessor T tm t — N othing but
r ea thin gruel
en should
be given to the animal until the symptoms abate .
15 . COLI C OR GR I P ES .
Ca u ses — old ; chill ; rotten food

C : u ncooked grain
-
.
each side over the place where the pain is unless the
, ,
cow is large with calf when rubbing must not be ,
resorted to .
Give the animal only w gruel and no other food ar nr ,
for a day or tw P lenty of salt is necessary in the food

o . .
P ti
r even — A void the causes
ve .
16 . WARBLEs his name designates a disease which

.
—T
occurs especially in war m weather and is caused by the ,
ga dfl y piercing the skin upon the cow s back for the ’
purpose of depositing one or more of its eggs Th . e
result of this is a small swelling which the insect of ,
the hatched egg occupies until the following hot weather

or rains when it makes its escape and in a short time
, ,
becomes a fly on its own account propagating the ,
species by the same process that begot itself There .
may of course be numerous swellings upon the cow s

, ,
’
back and each is the temporary habitation of the grub

,
of the g dfl y a .
They someti mes very seriously injure the general

health and condition of the animal and invariably ,
injure the hide by riddling it with holes and cause the ,
animal great irritation .
Th following is an ext act from an E nglish paper

e r
Th bot fl y or warble fl y is a very widespread pest

e -
,
-
, ,
and inflicts great su ffering and injury on the animals

affected by it Th parent insect lays its eggs just in
. e -
DA NGE R O U S B U T NO T C O NTA GI OU S DI S E A S E S . 229
the upper surface of the skin and the infant grub at ,
once tunnels inwards O nce well established under

.
neath the hide it makes a sort of chamber where it

, ,
lives its course keeping the unlucky beast in which it

,
dwells in a state of constant irritation and annoyance .
Th result is to set up an inflammation round the cell

e ,
which sometimes extends over a large surface on the

animal s back S ometimes there are evident signs of
’
.
general illness which in very severe cases may even

, , ,
lead to death ; but in the vast majority of instances

, ,
the only ign is the habit the animal indulges in of

S
lick ing the a ffected place I these cases th havoc

. n e
wrought is not apparent until after slaughtering when ,
the hide reveals on its underside hollow pits which open ,
into holes in process of tanning Th carcase moreover . e , ,
is injured by the inflammation which is the true cause ,
of what butchers know as licked beef I t is estimated

‘
.
’
that from one quarter to one third of the beasts which

- -
come to market in England are thus a ffected to the ,
great loss of the b reeder and all concerned .
A instance is quoted in which

n hides were
passed through a market in twelve months and ,
of them w ere warbled .
Th loss on these hides alone is put down at

e
T tm t — L y hold of the swelling between the

r ea en a
finger and th thumb and squeez out the grub and

e e ,
inject some P h y l and water or S pirits of Ca mphor

en e ,
-
.
into the hole with a small syringe This will thoroughly .
destroy the gr b and prevent many other cows from

u ,
being a ffected by the insect .
17 . H Y DR O P H OBI A .
Bites from dogs jackals or other animals

Ca uses — , ,
.
T tm t — There is no treatment for this disease ;

r ea en
the best thing to be done is to destroy the animal at

once b t much may be don to prevent the disease
, u e .
I mmediately an animal is bitten bathe the wound ,
with warm vinegar and water and when this has dried , ,
pour a f w drops of M i ti i d into the wound This

e ur a c ac .
will destroy the poison of the saliva A lso give the .
animal the M other Tincture of Belladonna ten drops ,
every morning and even ing for a month .
18 . umours in h lungs or liver some

H YDATI Ds .
—T t e ,
times i the brain consisting of a sac lined by a thin

n ,
bladder or cyst filled with a limpid colourless fluid ; in

this a number of cysts from the size of a pea to an ,
egg are found floating

,
.
C — I
a u s es I ndia hydatids are caused from want of
n
proper food and water or starvation Th disease shows ,

. e
itself generally in the hot weather when pasturage and ,
water are scarce .
S y mp t m — Tho presence of the disease cannot b

s e e
a cer ained but m y be suspect d f om the f llowing

s t ,
a e r o
-
.
the commencement Aconite N p is

Tr ea tmen t — A t , a .
indispensable ; give lx ten drops every hour ; then .
give Belladonna 1 or Dioscorea lx ten drops every two

x . .
hours Th stomach should be fomented with blankets

. e ,
out of which hot water has been wrung .
A enema of two
n of hot water and four ounces
seer s
of Glycerine should be given .
A T
ccessor
y tm t — K eep the
r ea animal out of
en the
.
draught and give it only thin warm gruel

, .
20 H ERNI A
. large tumour protruding fro m the
.
-
A
abdomen caused by a rupture of the intestines

, .
F orthe proper treatment of this disease you need

the services of a veterinary surgeon .
21 J . is a symptom of di
AUNDI CE generally s ea se
a ffecting the liver and not a disease itself

,
.
22 . P O I S O NI NG .
Cattle die from poisons ither accidentally taken with e
their food or criminally given to them

,
.
Th poison may be either vegetable or mineral

e .
I n parts of I ndia cattle are poisoned by h m so c a ars
that they may obtain their hides I t is the custom .
generally throughout I ndia to throw the carcases of

cattle that die on the bh g and the hides are co a ar, rr
sid d the perquisites of the h m

er e of the village c a a rs .
DA NGE R O U S B UT NO T C O NTA GI O U S DI S E AS ES .
23 3
In some districts h m pay a rent to the z emin dar

c a ars
for the right of taking the hides .
Ch m a sell most of the hides to h ide merchants

ars -
,
and in many districts an agreement between the h m c a ars
and a hide merchant is drawn up and signed whereby

-
,
the hide merchant agrees to give so much money for a

-
certain n mber of hides provided they are supplied by the

u ,
ch ma in a given time and it is customary for the hide

ars
merchant to give some money in advance to the h m c a a rs .
This often leads to th h m poisoni g cattle in e c a a rs n
order to obtain a su ffi cient n mber of hides by the time u
mentioned in the agreement ; and they have often been

detected either in giving the poison by their w hands
,
o n
to cattle or employing their wives and children to

,
administer it .
Th common mode adopted is to mix the dose of

e
poison with a little gh i or flour wr p it up in a plantain ,

a
or other leaf and put it into the mouth of the bullock

, ,
or throw it on the ground in front of the ani m al when

feeding for him to eat up
, .
A nother plan is to scatter the poison over a sweet
bit of pasturage .
Th third plan is to introduce the poison with a sharp

e
instrument through the skin into any part of the body ,
or into the fundament or vagina .
Th poison commonly used is one of the preparations

e
of Arsenic either white or yellow generally the former ;

, ,
23 4 C O W K EE P I NG I N I ND I A
-
.
sometimes vegetable poisons such as Dh t Aconite a ura , ,
hf dd and N
a r, V i are made use of
ux orn c a .
I t is believed that A rsenic is sometimes provided by
the hide merchant s agents and given to the h m

-
’
,
c a ars .
P oisoning is probably often extensively carried on
under the cloak of murrain that is when rinderpest , ,
is prevailing in a district m ore hides are secured by

poisoning Again the h m are well aware of the
.
,
c a ars
contagious nature of rinderpest and an instance has ,
been recorded of their having taken the contents of the

stomachs and bowels of cattle that had died of the disease ,
to a distant village where i had not prevailed

,
n ru r r a n ,
to scatter over the pasture lands there in order that -

,
the disease might be contracted by the cattle of the illage v ,
and they might have a new source of obtaining hides .
Cattle are sometimes poisoned by eating the castor

oil plant and seeds and in seasons of drought when
, ,
pasturage i scarce from eating acrid plants and herbage

s ,
.
S y mp t m — When poisons are eaten by or given to

o s ,
a bullock or cow in large doses the symptoms are as ,
follows the animal becomes suddenly ill ; seized with a

:
trembling fit ; most severe abdominal pain ; striking the

belly with the hind legs or horns and looking frequently
-
,
round to the flanks foams at the mouth has great thirst ;

very ofte shows tetanic twitchings ; signs of hoven ;
n
passes d ng very often ; diarrh ea sets in and w ith it

u o ,
n ro re or less bl od is passed ; generally in f om t w

o ,
r o to
CH A P TE R I V
CO NTAGI O US AND FATAL DI S EAS ES .
Bengali )
gootee matah (H indi )
1 . R I NDE RP ES T .
Na mes — B os h on to (
.
, , .
Rinderpest is a contagious fever of a typhoid type .
I t is the most contagious disease known U nder .
ordinary treatment from 5 0 to 9 0 per cent of cattle

,
.
attacked die .
C —
a u sesContag ion the time that elapses before an:
animal shows symptoms of the disease after bei g ,

n
exposed to contagion is generally short being from two

, ,
to three days ; but sometimes it appears in as short a

time as twenty four hours and a rare instance has been
-
,
recorded of it not having appeared before the twenty

first day .
m
Sy p t m — oTh first sympto m is increased tempera
s e ,
ture of the body ; but this can only be tested by the use
of a thermometer Th symptoms to be noticed by . e
ordinary observers may be divided into three stages .
Fi t St g
rs —D lness ; shivering fit ; coat staring ;
a e
. u
mouth hot ; mucous lining of the mouth congested ;

CO NTA GI OU S A ND F A TA L D I S E AS E S .
23 7
short husky cough ; ears drooping ; bowels generally

constipated and the dung coated with mucus ; appetite
,
partially lost ; thirst often great ; spasmodic twitchings

of the muscles of the body especially of the back , ,
shoulders or hind quarters ; back arched and the four

, ,
legs drawn together ; rumination low and irregular ; S
grinding of teeth ; yawning ; tenderness of the pine ; S
pulse accelerated .
Second S t g — M outh aears horns legs and other

e , , , ,
parts of the body vary in temperature being at one ,
time hot at another cold ; respiration is much quick ened ;

,
appetite lost ; rumination ceases ; slight discharge from

eyes ; increased tenderness of spine ; l ies down with ,
head turned back to the flank ; fever high ; thirst great ;

difficulty in swallowing ; twitchings of muscles more
marked ; pulse very quick but irreg lar ; difficulty in
,
u
moving ; gums and buccal membrane and papill e

'
very red ; tongue furred ; bowels very costive the ,
pellets of dung coated with mucus and blood ; lining

membrane of rectum and vagina very red and dry ;
tenesmus ; and occasionally prolapsus of rectum and
vagina .
Th i d S t g — P rofuse discharge of very viscid mucus

r a e
from eyes nostrils and mouth ; very o ffensive breath

, , ,
excoriations coated more or less with yellow aphth e of

, a ,
gums corners of the mouth buccal papill and roof and

, ,
ae,
floor of the mouth and tongue also sometimes inside the ,

'
nos trils and eyelids ; incisor teeth loose P urging now .
sets in the dung at first consisting of small hard pellets

, ,
covered with blood and mucus and watery f ces and , ae ,
afterwards of fluid matter only with fl akes of mucus ,
blood and aphth e and is most o ffensive in odour ;

, a ,
occasionally emphysematous swelling under the skin .
Great prostration ; continued thirst but greater di fficulty ,
in swallowing followed by co ghing coldness of skin

,
u , ,
horns ears legs and mouth Cows in calf generally

, , ,
.
abort Th animal lies dow indeed has not power to

. e n,
rise ; moans breathes with di fficulty grunts ; liquid

, ,
bloody f eces are involuntarily passed the pulse is

a ,
imperceptible d death generally occurs in two to six

,
an
days S ometimes an eruption of the skin is seen about

.
the dewlap udder groins shoulders and ribs ; but this

, , ,
-
eruption is not by any means an invariable symptom ,
and when i t occurs it is generally found in animals

attacked in the hot season This eruption is con .
sid d a favourable sympto m as when it is profuse

er e , , ,
dysenteric symptoms seldom prevail and recovery often ,
follows ; when no eruption on the skin occurs and ,
violent d y senteric symp oms continue death generally t ,
ensue s
Th disease is not improperly considered by some

e
native cattle owners a kind of small pox I t is called -

.
m t h by them when the eruption on the skin is evident

a a ,
and is described as d k m t h when the lining an ar -

a -
a a
'
ing draught which has proved successful in M Thacker s

, r .
’
hands
p r
Cam h o
Ni r (s r )
g t ol a h
t e o a E t ol a h
r s s
:
Dh a tu a eed 4k c an ha
ir Ch e t ta a t ol a h
rr ckA a 2 c h i ttac k s
B t when the diarrho a has existed above twenty four

u e -
hours the following finely powdered may be added to

, , ,
the precedi g prescription Gall nut t l h This

n
“ : o a .
should be repeated every twelve hours until the purging

ceases .
For sheep and goats one sixth of the above dose should -
be given .
N ti
a T ve tm t — F resh roots of the h i h y plant
r ea en c rc er ,
four t l h ; fresh roots of the j kh plant four t l h ;

o a s o a ,
o a s
thorns of the S h i m t tt tree four t l h H ave the u co on ,

o a s .
whole pounded or ground together very fine Give a .
dose of twenty grains of this medicine three times a day

for three days .
Ten grains for a dose to a calf and five grains to a ,
goat or sheep Al l natives kno w the first and last

.
mentioned plant d tree but g kh is the S antali name

an ,
'
o a
for a plant that grows wild i their district Th n . e
Bengali name of the plant is J y bdlt and the H indi o a a,
name is J kkh u a .
H m p th i T
o ee o a tm t — A soon as the first sy m ptoms
c r ea en s
are seen give Aconitum N p 1 and A i m Al b lx

,
a . x . r s en c u . .
C O NTA GI O U S A ND F A TA L D I S E AS E S .
24 1
ten drops alternately every three hours ; when the ,
eruption appears give A ntimonium Tart lx one grain

,
. .
every three hours I f the eruption is driven in give

.
,
S pirits of Camphor ten to twenty drop doses every ten , ,
or fifteen minutes until the skin gets warm and the ,
eruption reappears S ulph r is very good when the . u
eruption is disappearing and there is great itching etc , .
I f possible a doctor should be called in I have .
found the native and the h m p th i treatment very o o a c
e ffective .
A M
ccessor
y I mmediately remove
ea su r es the sick —
animal from the rest of the herd U ntil purging sets i . n,
as much ld water as the animal will drink should be

co
allowed it but when p rgi g sets i give ld water in u n n co
small quantities Th diet must co sist of rice and

. e n
wheat or barley gruel we l l boiled and of good con ,
sistency Cool well d give two

. three times a ,
an seer s
day Nothing hot or warm must be given P t some

. . u
salt in the gruel When the animal begins to get well

.
,
g ve t some fresh d b or soft green grass besides the

i r oo ,
gruel H ard dry fi bro s food must on no account be

.
, , u
given for some weeks after the creature has recovered .
I t may cause serio s illness u .
Th mouth of the ani mal should be washed with a

e
little warm w ater I t must be kept in a house or room

.
, ,
free from draughts but plenty of fresh air must be ,
allowed the creature d the room must be well ve ti ,

an n
1 6
24 2 c ow K EE P I NG I N I NDI A
-
.
lated Nothing is of so m uch importance as pure air

.
,
and that in unlimited quantities .
I f the skin seems very painful sponge the whole
surface with warm water and Carbolic acid I f the cow .
is in milk and you let the calf drink the milk the poor ,
little thing is sure to get the disease .
Th milk must be regularly extracted and buried

e If .
the milk is not extracted fro m the cow her udder will ,
become very painful and she will be in great distress

, .
All the dung d soiled litter must be immediately

an
r emoved and the place kept perfectly clean .
S prinkle some pure Carbolic acid mixed with hot water

about the room .
P ti —
r even Th disease arises from contagion
ve e Never .
let your cattle graze on the public roadside or run with

outside cattle .
When the disease is prevailing in the district g ive all ,
your cattle a dose of that native remedy ; or else a dose

of Tincture of S ulphur twenty drops every morning for
,
three days .
2 . F O OT AN
-
D -
MOUTH D I S EAS E
.
his disease is known by di fferent names i di fferent

T n
parts of I ndia T h most common. names ekh i and '
are, oor
k h oorp och a .
It is a very cont gious fever ccompanied with vesi

a ,
a
c ul a r eruption in the mouth and feet and on the ud der .

'
and in cows on the udder and teats Th eruption is . e
like blisters of the si z e of a bean These vesicles or .
blisters are sometimes seen on the nasal me mbrane ;

they burst in eighteen or twenty four hours and leave -
,
red sore spots which either soon heal or turn i to ulcers

,
n .
Th tongue is chiefly a ffected but the gums and roof

e ,
of the mouth and the inside of the cheeks are in some

cases also a ffected .
Th eruption i the feet will be found at the junction

e n
of the ski with the hoofs and between the hoofs

n ,
.
F ro m the mouth and feet being very sore and h ,

t e
ex iSti g fever the animal does not feed and is very lame
n , ,
on the feet affected .
I f the animal be a bullock and be kept at work the ,
symptoms will become more se ere the legs will swell v , ,
and very often the hoofs will be cast and sometimes ,
abscesses will for m in the legs .
Wh en the eruption is on the dd and teats there rr er ,
will be swelling and tenderness of b oth .
I f the milk of an a ffected cow be drunk by the calf or
by man they will become a ffected .
I n milk cows the teats often become very sore from

-
,
the blistered parts being pinched by the hands of th e
mil k and the udder ometimes swells and becomes

n ra n , s
in flamed f o m the milk not being dra wn away

r .
Th hands which milk diseased udders will carry the

e
co tagion to the udders of sound c ws if care is not

n o ,
C O NTA GI O U S A ND F A TA L DI S E AS E S .
24 5
taken to well wash the han ds after milking an ffected a
cow .
Goats and sheep are similarly attacked but suffer in ,
the feet most ; when sheep and goats are fll i t d they a c e
get much out of condition .
Th disease is sometim s mistaken for rinderpest but

e e ,
in foot —and mouth disease found in I n dia purgi g is

-
,
as , n
not one of its symptoms whereas diarrhoea and dysentery

,
are invariable accompaniments of rinderpest Agai in . n,
rinderpest the feet are not affected .
I t is possible for an animal to have at the same time
both rinderpest and foot and mouth disease but such a

- -
,
case is rarely met with .
I f an a ffected animal is properly cared for all symptoms ,
of fever will disappear in three or four days and the ,
animal will be well in ten or fifteen days w ith little loss

of condition but if care is not taken of the animal and ,
in the case of bullocks if made to work the fever will

, ,
become severe the appetite less and from the lceration

, ,
u
extending between the hoofs and the feet the hoofs ,
may drop ff ; the legs will become much swollen and

o ,
abscesses will form in them death occurri g in ten or

,
n
twelve days .
When the cattle are large and heavy they suffer more ,
from this disease than lighter and smaller cattle .
In some attacks the disease is mild in others of a , ,
severe type .
24 6 C O W K EE P I NG I N I NDI A
-
.
In ndia the percentage of deaths among those

I ,
attacked o ght not to exceed two or three per cen t and

u ,
with common care an animal rarely dies from this

disease .
O dir y T tm
nar t — W ash out the mouth
r ea two or en
three times a day with warm water and afterwards ,
with
Al u m
Wa r m wa t e r
Wash and foment the feet with warm water and soap
twice a day carefully removing l l dirt especially from
,
a ,
between the hoofs and dress the sores with ,
M s r u t a d oi l 4s r ee
rp i Tu en t n e 2 c h i tt a c k s
p rCa m h o 2 ch i ttac k s
P h en y l e ci c h tt a k
Th udder teats and other parts a ffected with sores

e , , ,
should be kept clean and dressed frequently with the

above mentioned dressing which will prevent flies blow
-
,
ing the sores and breeding maggots I f the flies attack .
the mouth the camphorated oil should be applied to the

mouth twice a day .
When there is much fever give the following twice ,
a day
p rCa m h o
Ni r st a te of P ot a h
rr ck A a
W r a te
-
.
ounce of salt and three ounces of treacle must be given ,
to the creature twice or three times a day .
S prinkle pure Carbolic acid and water or P h y l and en e
water about the room .
P ti Th
r even disease in the majority of cases
ve . e , ,
arises from contagion Adopt meas res recommended . u
in Chapter I .
Give A i m A l b lx ten drops every morning

r s en c u . .
while the disease is prevailing in the district .
3 . MALI GNANT S O RE -
TH RO AT .
his is a fatal and very contagious disease Calves

T .
are very liable to get it .
C — Blood poison caused by impure air d water ;

infection bad feeding ; bad housing (S Chapter I )
a u ses .
-
,
an
. ee .
S y mp t m — Th ofirst symptoms often are those of

s e
i fluen z a ; loss of appetite ; suspension of rumination ;

n
cough ; discharge from the nose and mouth and eyes ;

fever ; inflammation of the lining of the nostrils and
eyelids ; swelling of the throat and glands below the
ears and between the jaws ; swelling of the tongue and
the back part of the mouth ; diffi culty in swallowing
and breathing ; breath b ecomes very o ffensive ; diar
rh ; the
oea tongue protrudes from the mouth and is dark
in colour ulcerated and has purple patches on some
, ,
parts Th head is protruded d there is great

. e ,
an
weakness .
C O NTA GI OU S A ND F A TA L DI S E AS E S .
24 9
Th e symptoms rapidly increase and the animal dies ,
from suffocation in from one to two hours or two or ,
three days .
T tm t — Th
r ea best thing to do is to at once
en e
destroy the animal and have it buried far away from

the house six feet underground I f the animal be a
, .
very superior one you may at once separate it from the

,
others and try the following treatment This disease is

, .
similar in character to diphtheria Give B elladonna .
and Mercurius I d t lx five to ten drops or one

o a us .
, ,
grain alternately every two or three hours Wash the

, , .
mouth and nose with C dy Fluid or a lotion of Carbolic

on
’
s
acid
.
B aptisia and A i m Al b lx alternately ten r s en c u . .

, ,
drops every two hours hould be given if the above ,

S
remedies do not e ffect any improvement .
A y T
ccess or tm t T h ho se
r ea and everything
en . e u
connected with the animal must be kept perfectly clean ,
B arley wheat or cor gruel must be given to the

‘
, ,
n
animal in small quantities frequently ; a tablespoonful ,
or a small wineglassful of brandy must be given with

the gruel if there be extreme weakness A hot bath
,
.
may do the animal much good but a blanket m st be ,

u
kept over it after the bath F ree ventilation i the . n
room and cold water to drink are very necessary .
I
n severe cases the doctor will open the windpipe ,
and thus may save the animal Th meat skin urine . e , , ,

25 0 C O W K E EP I NG I N I NDI A
’
and dung of the diseased anim l are very poisonous and a ,
all should be burie d .
4 . B M C — This is a very dangerous

RONCH I TI S FR O OLD
disease and is infectious

, .
C — E xposure to wet or cold or to sudden

a u ses ,
changes of temperature ; a neglected cold or catarrh ;

contagion .
S y mp t m Th symptoms at first are those of a

o s. e
common cold and afterwards seem to be imilar to those

,
S
of sore throat ; the cough at first is very dry and has a

grating sound ; there is a mucus discharge from the nose
and the mouth ; the cough becomes very painful and
frequent ; the countena ce appears anxious and dis n
tressed ; the breathing is quick and heaving and

obstructed in consequence of accumulation of tough
, ,
tenacious phlegm ; there is unwillingness to move ; the

breath is hot ; the cough is increased by moving about ;
no food is eaten ; the animal wastes and the skin ,
becomes dry and bound to the ribs ; coat stares and

looks unhealthy ; death ensues I t may end in in fl am .
mation of the lungs .
T tm t
r ea — Th animal must be kept in a warm but
en e
well ventilated room Give Aconite N p 1 and Bry

-
. a . x . .
Al b lx alternately ten drops every two hours

. .
,
.
When there is inflammation of the eyelids and a ,
discharge from the eyes and nose of a watery kin d ,

25 2 C O W K EE P I NG
-
I N I NDI A .
the wi dp ip d its branches caused by impure water

rr e an ,
and food or insu fficient supply of pure water ; worms in

,
the water grass or grain ; impure air ; over crowding

, ,
-
.
I f one animal is a ffected then many more of the same ,
herd will be attacked if preventive meas res are not , u
adopted .
S y mp t m —There is a slight discharge fro m the

o s .
nostrils and a dry husky cough which becomes most

, , ,
violent and comes on in fits ; the animal is dull and

droopi g and quickly loses flesh there is much distress
n ,
in the chest and the animal grunts of ten ; goats and

,
sheep cry out as if in great pain ; a thin discharge flows

from the ose ; loss of appetite ; great weakness ; as the
n
disease increases the symptoms become more severe and

, ,
death follows in a few weeks .
T
r ea tm t — L oss of time and neglect of the pre
en
monitory symptoms will prove fatal Th only thing . e
to be done is to detach and expel the w This or nrs .
may be done by one of the following remedies

( )
.
1 P our one teaspoonful of chloroform down each

nostril of the animal a less quantity m t be give to rrs n
smaller animals .
This treatment has proved successful in many cases
( )
.
2 P t from
u a dram and a half to two drams of
Ph en y le in one ounce of water and pour gently down ,
the throat D this twice a week until cure is effected

. o .
H alf the quantity for small calves or goats and sheep ,

.
CO NTA GI O U S A ND F A TA L D I S E A S E S .
25 3
(3) thoroughly
Mi x and give every second
day H alf the quantity for small calves goats and
or third ,
.
, ,
sheep .
rp i Tu en t n e c i ck 1 h t ta
piri s p r
S t of r ps
Ca m h o 80 d o
s r Ca to oil 4 c h i t ta c k s
P h en y l e i r d am
A y T
ccess or tm t — Th a ffected animal
r ea mustenhave e
one h i tt k of sulphur and four h i tt k of salt every

c ac c ac s
day in its food or with a little gruel before its food I t

,
.
should have lots of gruel and bran mash but dry hard , ,
food should not be allowed .
Th a ffected animal must be separated from the rest

e ,
and s lphur must be burned in the

u so that it can r oon r,
inhale the fumes .
P ti
r even — Cleanliness in food and drink ; regular
ve .
supply of salt and sulphur i the food ; suffi cien t food n
and water ; separation from the a ffected ones .
6 . hese scars are seen about the throat

S CAR s .
— T
or neck They look like cancers but they do not

.
,
l"ill
.
A long as there is a slight discharge from the sore

s ,
the cow keeps in good health b t as soon as the discharge , u
is checked she goes ff her food and gets out of sorts ;

, o
the part where the sore is swells and a running at the ,
mouth nose and eyes and

, ti looseness of the
, , s on re rn e s
bowels set in .
25 4 CO W K EEP I NG I N I NDI A
-
.
T his disease is not contagious but calves and men ,
drink ing the milk of cows thus a ffected will also get the
disease .
tm t — Give A i m Al b lx or F owler s ’
T r ea en r s en c u . .
,
S olution of A rsenic ten drops every four hours for a ,
month Wash the sores with P h y l and water but

. en e ,
the sores should not be allowed to close up suddenly .
P ti
r even — S ffi i t salt and s lphur in the food
ve u c en u .
7 . alled black quarter congestive fever

ANTH RA X .
—
C -
, ,
gloss anthrax splenic apoplexy etc

-
, ,
.
This is a blood disease and in I ndia is contagious , ,
though in cold climates it is believed not to be so ; it is

generally accompanied with a swelli g under some part n
of the sk in generally on the loins or hind or fore

, ,
quarters or throat and sometimes to gue Th swelli g

,
n . e n
is pu ffy and crackles when pressed upon by the hand .
Th disease has been found to be communicable to

e
other animals and to man in the form of malignant

pustules .
C — When cattle which have been for some

a uses ,
time kept on ery poor bare or reedy pasture are put

v , , ,
on rich grazing grounds they become very often affected ,
the younger cattle specially liable to become a ffected are ,
as in them blood is more rapidly formed than in older

animals Th b lood not only b ecomes suddenly
. e err
riched but also vitiate d and escapes from its essels i

, , v n
-
.
the disease may be located in the chest or abdomen or ,
even brai n .
When the swelling under the skin is examined it is ,
found to crackle under the pressure of the fingers and to ,
feel as if blown out with air ; but this is owing to gas

generated by the rapid decomposition of the blood I f .
the hroat and lungs are principally involved then the

t ,
breathing will be distressed ; if the brain is a ffected ,
there will be symptoms of stupor and when the spleen ,
and other parts of the abdomen become gorged signs of ,
abdominal pain will be evident .
Th disease though sudden m y be preceded by dul

e a
ness and listlessness Th patient lo thes foo d but

. e a ,
may be thirsty at first and drink greedily ; rumination

ceases ; the ears horns d muzzle are hot and d y ;
, ,
a n r
breathing s hurried with expanded nostrils and pen

1 , O
n routh ; breath hot ; flanks heaving ; and constant moan
ing is observed Th pulse full and excited at first

. e , ,
becomes weak and tremulous ; subsequently the animal ,
is disinclined to move ; the neck and head are extended ,
eyes protrude and are congested ; the animal m y a
become unconscious or insensible ; when induced to

move it staggers and is lame in both hind quarters
, ,
constantly drooping on either to obtain ease ; it tumbles

down and makes vain e fforts to rise These symptoms .
increase in severity and the animal dies of exhaustion

,
in twelve eighteen or twenty four hours

, ,
- .
CO NTA GI O U S A ND F A TA L D I S E AS E S . 25 7
the first stage of the disease give

Tr ea tm en t — I n
A mmonium Causticum I and A conite N p lx alter x . a . .
t l y ten drops every half or quarter of an hour

na e ,
.
I f the above m entioned med i cines e ffect no improve

-
ment in an hour and a half or only partial improvement , ,
then give Belladonna qt and A conite lx alternately ten .

,
drops every h o r u .
When the hind quarters are much a ffected and there

i much lameness give Bry A l b lx with A conite or A
s ,
. . . rs .
A l b alternately every half hour ; when there is much

.
,
-
weakness give A i m Al b I with B y Al b r sen c u . x . r . .
F m t the parts swollen with flannel and hot water

o en ,
and if there be any sores wash the m w ith Arsenic and ,
water .
Wash the mouth with co l d water constantly .
A y
ccessor T tm t — K eep the
r ea animal well sheltered
en
an d give it lots of pure water to drink mix a quarter

of a seerof common salt q arter of a bottle of Eno s ,
u
’
F ruit S alt and one h i tt k of F lower of S ulphur in a

,
c ac
quart of warm water and give it to the creature twice ,
a day Give it food for a day or so ; on the second

. no
day only thi gr el should be given R ice or barley

n u .
gruel is the best .
P ti
r even — When one of a herd is attacked others
ve ,
will have a tendency to become a ffected ; it is therefore

advisable to adopt preventive measures Give the .
animals a quarter of a of salt every day and plenty seer ,
I 7
-
.
of pure cold water to drink P rotect them from sudden .
changes of weather K eep them on bare grass green

.
, ,
soft and fresh

,
.
Th lan ds must be properly drained and dirt and

e ,
o ffensive matter at once removed from near the place .
I nserting a seto in the dewlap of each animal has

n
proved a most successful preventive measure Also give .
each animal A i m A l b lx ten drops every r sen c u . .
morning .
Th same treat m ent will do for goats and sheep

e .
8 . DY S ENTER of the lining membrane

Y .
—I n fl a mma t io n
of the large intestines sometimes accompanied with ,
ulceration I t is cont gio s

. a u .
C a u ses—Neglected diar hoea ; eati g unwholesome

.
~
r n
grass or plants ; drinki g b d water ; exposure to severe

n a
cold or damp at night or excessive heat in the day ; ,
feeding upo marshy or b adly drained lands overwork

n
or driving ; sudden stoppage of milk ; sudden disappear

ance of skin eruption want of good and s fficient food u
contagion .
S y mp t m — S hivering fit skin hot ; dulness ; anxiety

o s
hair slightly rough ; uneasiness ; pain in the abdomen

straining ; passi g blood and p with the dung ; the
n us
animal wastes and loses appetite and spirits ; sometimes

,
the dung is dry and in smal l lumps but generally the ,
d ischarge is watery and attended with severe pain the

'
flows constantly from the mouth ; th head and neck e
gradually swell until they are much increased in size ;

di fficult breathing ; the fluid from the mouth becomes
mattery or mixed with blood and smells very disagree ,
a ble ; the tongue swells and its sides are covered with
blisters which at last burst and become sores F ever
, .
sets in ; the whole of the tong e swells and m tifi ; u or es
death ensues Th disease runs its course sometimes

. e
in a few hours Cattle goats sheep and even men are

.
, , ,
l iable to the co tagion n .
T tm t
r ea — O pen the blisters as early as possible and
en ,
wash the mou h with Carbolic acid and water or C dy

t ,
on
’
s
F luid and water three times a d y ,

a .
Give M ercurius I d t lx five grains and Belladonna b

o a us .
, (
ten drops alternately every hour or two

,
.
A y
ccessorT tm t K eep the
r ea animal away
en from
— the
others in a clean and well ventilated shed keep the -
:
creature s mouth and body perfectly clean

’
.
Give it rice linsee d barley or gram gruel in small

, , ,
quantities frequently I f the animal cannot drink pour

.
,
the gruel down its throat through a drench h orn or -
bo ttle No grass or other food should b give

. e n .
P ti
r even — K eep the healthy animals away from the
ves
sick F m ig t the shed and everything connected

. u a e ,
with it with sulphur also sprinkle and wash the place

well with Carbolic acid (pure )
,
and water Great care .
must be taken lest the other animals or the keeper get

CO NTA GI O U S A ND F A TA L D I S EA S E S . 26 1
any of the discharge from the diseased animal into their

mouth nose eyes or upon a sore on the body
, , , .
1 0 S LI NK I NG
. Bringing forth the calf
OR AB OR TI O N—
before the proper time Th cow generally slinks between

. e
the fifth and eighth mo th after conceiving A bortion n .
is contagious .
C — Blows falls strains jumps severe exertion

a u ses , , , , ,
forcible movements and oth er injuries rinderpest hoven

, , ,
internal inflammation eating certain herbs that grow on

ma shy or badly drained lands drinking dirty water or
r
water impregnated with iron intercourse with the b l l rr
duri g pregnancy ; exposure to bad smel l s arisi g from

n ,
n
rotten matter especially if it be the cleansing of a cow

,
that has just slinked i this case the cow is said to

— n ,
abort from sympathy ; over feeding during pregnancy

“ ”
-
,
over heating food or insufficient food fright

-
.
S y mp t m — O o has to be very observant to notice the

s ne
symptoms that warn of the approach of the mishap .
U nless proper means are adopted at the first appearance
of danger there is , chance of averting it Th no . e
symptoms are dulness ; loss of spirits want of appetite ;
loss of d ; hollow flanks enlargement of the lower part

en ;
of the belly ; disinclination to mo e ; unsteady walk the v
calf does t move at the flanks ; breathing laboured a

no ;
yellowish discharge from the vagina ; the belly continues

to fall ; fever sets in ; the animal moans ; the calf is
-
.
e pelled at last
x . It is either already dead or lives only
a short time .
the discharge from the vagina is fetid

Tr ea tmen t — I f ,
then it is sure the calf is dead and the sooner it is ex ,
pe ll d the
e better G ive P ulsatilla I ten drops every
. x .
,
hour until it is expelled .
I f the calf is alive do all you can to prevent the mis ,
carriage Give S ecale C lx ten drops or one grain

. or . .
, ,
every six hours P our cold water over the loins and haunch
. .
I f the abortion is ac tually taking place then give ,
S ecale C 1 ten drops every fifteen minutes

or . x . .
I f the discharge of b lood be b right red give S abina 1 ,

x .
the same as S ecale When the abor tion is caused by .
blows falls and injuries give Arnica M lx ten drops

, , ,
on . .
,
as S ecale .
A T tm t — R emove the cow from the others

y
ccess or r ea en ,
and keep her quiet in a clean and well ventilated room -

.
Give her light and sloppy food and pure cold water , .
Th dead calf
e d th after birth and every trace of the
an e -
abortion must be buried deep underground far from the

other cows .
11 . contagious disease
GO NOR RH CE A .
—A .
C — Want of cleanliness repeated acts of coition

a u ses
sexual intercourse with a diseased animal the discharge ,
or the w ater the diseased animal has bee n washed in ,
touching the animal .

-
.
fatal except in cases of gross neglect I t is an

, .
eruptive fever and attacks animals only once in a

,
lifetime .
C — Generally infection
a u se ,
.
S y mp t m — Eruptions about the centre and base of

o s
the teats and sometimes on the udder itself in the form

of circular pustules which when fully formed attain
, , ,
the i z e of a four anna bit Th disease may h ow itself

S -
. e S
and run its followed by some constitutional dis

c orrr s e
t b
ur an c ewithout detection except in the instance of ,
milk cows
-
.
Th pustules are generally situated on the udder and

e
teats and irritate milk cows so that they b ecome restless

,
-
and violent during the process of m ilking Th pustules . e
are of a circular form with its centre depressed and,
margins raised and filled with a clear fluid which gradually ,
becomes paque and purulent and is surrounded by a

O ,
red blush of inflammation I the course of a few days . n
the pustules burst and b f m ; the scabs d y and s ca s or r
fall ff in a fortnight or three weeks S ometimes the

o .
udder swells up very much and is painful ; the cow will

not allow the calf to suck nor will she allow herself to ,
be milked U nless great care is taken th milk will dry

.
, e
up and the cow will be utterly spoiled S ometimes the .
animal has small lumps all over her and under her ski , n
they are so soft as not to be felt by the hand but they ,
give t h coat a rough lumpy look

e ,
.
C O NTA GI O U S AND F A TA L D I S E A S E S .
26 5
eparate the animal at once Wash the

Tr ea tmen t — S .
a ffected parts with w m water and smear with fresh ar
b utter or gh E very drop of milk must be extracted

ee . .
I f there be any difficulty in doing this then tie the ,
cow s hind legs together and place a pot of hot water

’
-
,
under the udder and steam it or better still wash the , , ,
udder with warm water and a spo ge ; do not make the n
water hot or else you will injure the udder When

,
.
the udder becomes soft wipe it dry with a clean dry ,
cloth and rub it over with butter or gh Then

,
ee .
commence to milk her but be careful not to press the ,
fingers on the pustules Th s you may extract all the . u
milk Th cow must be treated with great tenderness

. e
and care .
Give the animal A co ite I and A i m lx n X . r s en c u .
alternately ten drops every four hours When the

, .
udder swells and is painful give Belladonna lx instead .
of A i m r sen c u .
. A y T tm
ccessor t — K eep the animal in a clean
r ea en -
,
dry and thoroughly ventilated room and feed it on

, ,
light loppy food Withhold everything indigestible

S . .
13 . M I LK F EV ER .
Mi lk is a very dangerous and

or P u er p er a l F ever
i fectious disease I t generally attacks the best and

n .
fattest cows S ome say that more than 7 5 per cent

. .
of the cows attacked die This may be true d other . rrn er

'
methods of treatment but I have found hom eopathy ,

.
o
to be very s ccessful in the treatment of this disease

u ,
and the death rate is not at all great -

.
C — O ver feeding before and immediately after

a u ses .
-
calving in order that the cow may produce a large

,
quantity of m ilk ; sudden change of weather ; exposure

to cold or wet ; driving the cow a long journey ; co rr
t gi
a S ome cows are more subject to it than others
on . .
S y mp t m — Th disease generally shows itself from

o s e
the third to the fifth d y after calvi g S ometimes the a n .
disease begins on the f rst d y Th cow refuses her i a . e
food or eats very little of it ; she is depressed ha gs

, ,
n
her head and looks dull ; the horns are hot ; the nose
,
is hot and dry ; the urine is scanty ; bowels are confine d ,
or the du g is hard and lumpy ; the pulse is quick and

n
f ll ; the breathing is q ickened and the flanks heave

u u ,
.
I nth d t g the milk is reduced or nea ly stopped ;

e secon s a e r
the eyes gliste and look b right and staring ; the white
n,
of the eye is covered with red streaks or it is of a ,
leaden colour ; the cow looks anxious d weak ; the an
hind legs seem weak and are set apart from each other ;
-
she is r stless and uneasy ; she does not chew the cud ;
e
all discharge from the bearing is stopped the calf is ;
neglected ; the pulse becomes slow and the breathing ,
more difli l t ; the dd becomes h ard and swollen and

cu rr er ,
there is great difficulty i drawing out the milk I n . n
t h th i d t g
e the cow gets startled ; the breathing
r s a e
-
.
gruel three or four times a day also warm water

k u l l ai ,
to drink .
N grass or other food should be allowed until the

o
symptoms subside K eep the room and the animal

.
perfectly clean Wash the vagina two or three times a

.
day with warm water I f the discharge from the .
vagina smells bad inject some C dy F luid and warm

, on
’
s
water into it .
P ti
r even — Th disease is contagious
ve e .
W h en two or more cows calve at the same time or

within a week of each other keep them apart K eep ,
.
newly calved cows away from th a ffected animal e .
A void the causes mentioned above Wash the vagina .
with warm water I f a cow is su bject to it give her a

.
,
dose of E no s F ruit S alt in warm water twenty four

’
-
hours after calving and A conite 1 and B elladonna I

,
x . x .
alternately ten drops every two or four hours for three

,
days .
14 . WO RMS I N TH E I NTES TI NE S .
here are three principal kinds of parasites that

T
invade the intestines of cattle goats and sheep There

'
, , .
may be more than the three kinds mentioned but these ,
three are the principal ones

They are (1 ) the small thread worm (2)
.
the long
round worm (3 )
-
,
-
the tape worm Th thread worm is
,
-
. e -
from a quarter to one inch long of a silvery white ,

C O NTA GI O U S A ND F A TA L DI S EAS E S .
26 9
colour and often exists in clusters or bal l s chiefly but

, , ,
not exclusively in the rectum

,
.
Th long round worm is very much like the common

e -
earth worm but nearly white and measures from six to

-
, ,
eighteen inches or more They never exist alone . .
Th t ape worm often ex i sts alone and measures from

e -
,
three inches to many yards in le gth n .
I have seen the thread worm and the lo g round -

n
worm in the same animal at the same time and once I ,
found the long round worm and the tape worm existi g - -
n
in the same stomach .
Ca u ses —I mpure water and food

. W orms in the .
water and food will be sure to cause the disease Y oung .
calves su ffer from it when they are over fed with milk ; -
swallowing fl ies wil l cause it I nfection I f one animal . .
in the herd or flock has got worms the rest are likely ,
to be infected also Th worms travel and enter the

. e
anus or are swallowed in the food

,
.
S y mp t m — T h only certain proof of the presence of

o s e
worms is the detection of the creatures themselves or ,
their ova in the dung or in what is thrown out when

, ,
the animal coughs But the following are some of the

.
symptoms noticed i the infected ani m al —A short dry

n ,
cough ; eating or licki g of mud ; diarrh a ; loss of n oe
appetite ; rough stari g coat ; droppi g of the ears ;

, n n
grinding the teet h ; p the stomach ; wasting ; ai n In
passing of slime and sometimes worms,

.
-
.
Tr ea tm en t .
— Th e treatment I have fo nd most e ffective
u
is the following
I mmediately you detect the least symptoms of worms
in the intestines give the animal the following

,
piri s rp i
S t of Tu r s
en t n e 2d a m
piri s
S tp rof Ca m h o ps 4 0 dro
s r
Ca to o il cs 3 ou n e
P h en y l e 1
dra n r
p r c
7,
S ul h u 95 o un e
Mi x the whole thoroughly d pour it down the ,

an
throat gently Th above dose is for a small calf or a

. e
goat or sheep ; for a larger animal double the quantity .
The dose hould be repeated every four days or week

S ,
until the worms die and are passed out in the dung
, .
When the worms are dead stop the above medicine and ,
give four ounces of E no s F ruit S alt in a pint of warm

’
water early in the morn ing ; fiftee minutes after the

,
n
salt is given give the animal two quarts of linseed gruel ,
thin and warm and keep it tied up for half an hour or

,
an hour ; if during that time it is t purged then give no ,
i t a second dose of the Same q antity of gruel R epeat u .
for three or four days .
Give double the quantity to large animals U nless .
the dead worms are expelled from the stom ch the a
animal will die .
When you find the animal will not eat it must b ,

e
fed by pouring rice or linseed gruel down its throat .

27 2 c ow K EE P I NG I N I NDI A
-
.
Ca u ses is found to exist in low damp ill draine d

— It
, ,
-
,
and badly ventilated shippens ; in swam py damp fenny , ,
districts in which various gases the products of vegetable

, ,
decomposition are given ff and become mixed with the

, o ,
air which the cows breathe I t prevails most frequently .
at certain seasons of the year and when the weather is ,
undergoing some cha ge and is damp and chilly ; or n ,
when a sudden change from heat to cold or the reverse , ,
occurs S ome cows are more liable to be attacked than

.
others ; thus it is far less frequent fatal or di ffi cult to , ,
cure in country districts than in towns or large shippe s n
near towns where the animals are living in a highly

,
arti ficial manner being crowded together highly fed

, , ,
and milked dry in order to increase th quantity of

, e
milk This unnatural mode of life peculiarly fit the

. s
cow to be acted upon by any of the exciting causes .
M any persons consider the disease to arise from some

peculiar condition of the atmosphere akin to that which ,
produces cholera and in fluenza in human beings I t is .

,
moreover contagio s that is the disease is propagated

,
u —
,
from diseased to healthy cows by contact or contiguity .
Th best proof of it being caused as it is now generally

e ,
believed to be by contagion is that in certain stocks in

, ,
Great Britain where the disease has not occurred all

, ,
the cattle of hese herds have been home bred and kept
t -
isolated from other cattle that is to say no stock is

— ,
ever introduce d but all is home bred Wherever

,
-
.
CO NTA GI O U S A ND F A TA L DI S E AS E S .
27 3
pleuro pneumonia is met with the a ffected cattle have

-
,
b een so situated as to be exposed to contagion and a ,
careful inquiry will prove that such has been the case .
Th period of nc bation of this most insidious disease

e I u
is from ten days to three or even more months .
m
Sy p t m — Th first symptoms noticeable by a pro
o s e
f i l man are increased temperature of the body

e s s on a , ,
and other signs by auscultation and percussion but the ,
symptoms to be recog ised by cattle owners will be onlyn
detailed .
Th first symptom is t h at of the animal looking

e
perhaps better than usual ; indeed having perhaps ,
improved somewhat in condit on ; and this state will i
continue for a few days w hen perhaps the attendant ,
will notice the animal to have a shivering fit and the ,
pulse will be found to have increased ; the mouth hot ,
l d y ; cough the cough being of a pec liar h sky

n ru z z e r , u u
kind ; loss of appetite ; and if a milch cow a less supply ,

-
,
of milk .
I na day or two symptoms of fever set in the coat ,
stares h mucous membranes are much injected the

,
t e ,
mouth is very hot and the breath is no lo ger sweet ;

, n
the cough becomes worse and is painful and there is ,
increased diffi culty of and rapidity in breathi g ; the n
pulse is very quick and f ll numbering from 8 0 to 1 00 rr ,
b t a fter a time it becomes small and weak

rr Th ose . e n
is poked out in order to re der b eathing as easy

,
n r as
1 8
-
.
possible but every respiration i attended with a grunt ;

,
s
the nostrils are very much dilate d and the breathi g is ,

n
rapid ; when standing the animal turns out the elbows ,
and when lying down lies on the centre of the chest

bone so as to cause expansion of the chest ; or if only
,
one side of the chest is a ffected the animal will generally ,
lie inclining t that side so as to give every facility for

o ,
b reathing with the sound lung on the other side .
O ccasionally symptoms of hoven are seen ; a slight

,
discharge from the eyes and nose generally occ rs ; the u
extremities horns d skin become cold and the breath

, ,
an ,
very o ffensi e v .
Th cough then becomes more frequent but is not

e ,
given with any force ; it has bee well described as a n
m k d
as e gh — i other
cou words a coughn that the ,
animal canno t gi e with force and therefore i t sounds

v ,
as if purposely checked with the vie w of preventing

much noise Th skin b . very dry and hide
e e c o rrres
b ound the animal has gradually lost condition but is

; ,
now b ecoming emaciated .
P ressing the fingers between the ribs gives pain and ,
the animal gr nts or moans I the latter stage of the

u . n
disease purging sets in A fter the fever (w h ich is

invariably more or less present in all cases )
.
subsides the ,
animal recovers appetite and throughout the disease is

,
found to eat fairly or even well ; but as the disease

,
continues so do th lungs beco me more and more closed

e
‘
In many cases which the author has treated the cows ,
were quite well within a few hours after the disease

b egan the medicine checked i t at once and permanently , .
Th following are the remedies which have proved the

e
most efficient Aconitum Bryonia A i m Ammonium

: , ,
r se n c u ,
Causticum P hosphorus and S ulphur

, Now these medi , .
cines are to be chosen and used according to the following

directions .
L t us take an illustration
e S upposing a person has a :
cow ill of this disease he must ascertain the state of ,
the pulse its character — whether hard or soft d its

,
an
frequency ; as to the condition of the breathing whether ,
quick panting or di fficult ; attended with pai and

, ,
n
grunting or not ; as to the chewing of the d and the en
g iving of milk ; and in short as to the presence of all, ,
the other symptoms or su fferings which he can find

out in the animal as indicative of pleuro pneumonia -
.
H aving done so let him read the following remarks

,
carefully :
I. I f his cow is a ffected in the following way P ulse :
hard d quickened ; breathing short painful anxious

an , , ,
attended with groans and pen mouth ; burning dryness ,

O
of the mouth ; shivering or tre mbling attended with ,
cold skin especially of h legs and followed by dry

,
t e ,
heat of the e tire surface then he must give the cow

n :
A con itum l x .
D —T
os e drops in a wineglassful of water given
en ,
CO NTA GI O U S A ND F A TA L D I S E A S ES .
27 7
every one two or three hours accordi g to the violence

, , ,
n
of the symptoms just mentioned .
2 I f the cow is su fferi g from these evidences of the

. n
complaint F requent short suppressed cough w hich

: , , ,
conveys to a looker the idea that the action of co gh

-
ou u
ing causes harp pain in the chest and the cow tries to
S ,
lessen this by t p p i g or cutting short the e ffort of

s e n
coughing F the same reason the breathi g is short

. or n ,
attended with pain and the characteristic gr t ; pain un
followed by fl i h i g and gr nt when the ribs are pressed

nc n u
against ; the animal remains st nding in one place and a ,
is unwilling to move because the pain in the chest wo ld

,
u
be thereby increased then he must give the cow :
Bryonia I x .
D ose
. Th same as the last medicine
e .
3 I f the cow is ailing in this way

.
Q uick di fficult : ,
breathi g attended with rattli g sound ; the breathing

n ,
n
inwards is short in consequence of pain ; cough frequent

,
and attended with discharge of phlegm from the wind

pipe ; great weakness listlessness and depression ; pu l se
, ,
feeble and quickened frequent shivering or trembling ;

skin hot and dry fterwards moist then choose Am m on
,
a :
ium Causticum lx and give it in the same way .

,
as
directed for A conitu m .
4 I f the symptoms are these

. Wheezing short and : ,
di ffi cult breathing ; small quick pulse ; great weakness ,
and loss of appetite ; grinding of h teeth ; cold skin t e

27 8 c o w K E E P I NG I N I NDI A
-
.
and clammy sweats ; frequent short cough ; purging ,
either in first or last stage then A i m lx is the : r s en c u .
most suitable and it must be given as directed for

,
A conitum .
.5 I f the following symptoms exist Breathing diffi cult ,
oppressed and obstructed ; pains in the chest which are

, ,
aggravated by taking a deep breath by movin g a bout , ,
and by cough ing pai between the ribs ; frequent short

; n
cough atten ded frequently with the discharge of slimy

,
phlegm which is sometimes mixed with blood then

, :
P hosphorus lx is require d and must b given as directed

.
, e
for A i tc on unr .
6 S ulphur vi exerts its beneficial action in this com

. .
plaint more especially when one or other of the foregoing

,
remedies have subdued the violent symptoms and n ror e ,
whe the cow is slowly recovering I t chief e ffect seems

n . s
to be to fi the tendency towards health and to

c on r nr ,
guard against a relapse .
D —
ose T drops in water or on a lit le brea d three
en ,
t ,
times a day .
A y
ccessor T tm t W hen an
r ea animal becomes
en .
a ffected i must be carefully housed and nursed ; the

,
t
house should be well ventilated and kept perfectly clean ,
so as to ensure an abundant supply of pure air H t . o
water fomentation should be applied and the animal kept ,
warm .
Th ediet t be of green grass and other sof and

n ru s t
R E CI P ES .
1 . To D ES TR O pirits of Camphor poured

Y MAGGO Ts .
—S
into the wound or custard apple leaves d camphor, ,

-
an
ground together and put into the wound Close up .
the mouth of the wound with lint W sh thoroughly . a
every morning and evening with P h y l and warm en e
water .
2 . H O RN -
Oustard oil half
I L —. M ,
seer : bees w -
a x, half
ch i tta ck ; camphor one h i tt k ,
c ac .
3 . H OOF -
OI L — Ta r ,
one h i tt k camphor one h i t
c ac ,
c ta ck ;
bees wax one h i t

-
,
c ta c k ; mustard oil four h i tt k ; ,
c ac s an d
turpentine one h i tt ,
c a ck .
4 . P UR I F Y I NG WATER — Q uarter of a teaspoonful of

powdered alum in a gh ara of water .
5 . H ow To ive the medicine

A DMI NI S I E R M EDI CI N
‘
E — G
on a small piece of dry bread or else make a bamboo

t be ( h g )
,
u or take a long necked strong bottle put

c on a ,
-
,
250
R E CI P E S .
28 1
the medicine in it make a man hold the animal by the

,
hor s take hold of the creature by the mouth raise its

n , ,
head up to the level of its back open the mouth hold , ,
down the tongue with the thumb of the left hand intro ,
duce the h g or bottle into the mouth and pour in a

c on a
little of the medicine as soon as it has swallowed it more ,
must be given until the whole is taken Th drench

,
. e
horn is preferable when at hand .
Care should always be taken especially in animals ,
sufferi g from sore throat in giving the medicine in

n ,
small quantities at a time and if the animal coughs or , ,
attempts to cough the assistant should at once let go

,
the head so as to allow the animal to depress the head

and cough freely and thereby prevent the chance of any
,
of the medicine passing into the windpipe I f the .
assistant does not let go the head as soon as there i s
any ign of the animal wishing to cough some of h

S ,
t e
medicine may pass into the windpipe and cause death .
6 . ake a cut three fourths of an inch in

S ETO N .
—
M -
length through the kin with a sharp knife and another

S ,
cut through the skin of the same size two or three inches
distant ; pass some plaited horse hair or string with a -
, ,
large needle through the one t along under the kin

, ou ,
S ,
to and through the other cut ; then tie the two ends of
the plait in a firm knot but so that the loop may not ,
press upon the skin between the two incisio s n .

-
.
D ress the seton and neighbouring skin three or four

times a day with P h yl and water or Carbolic acid and
, en e
water to prevent the flies blowing the part and to increase

,
the action of the seton .
P assing a seton in the dewlap is simply done by
pushing a harp needle threaded with th plaited stri g

S , e n ,
through the dewlap .
7 . CO NDI TI ON P O W DE R ,
or tonic for horses cattle , ,
sheep and goats

, .
ck s
B la al t s r ee
p r
S ul h u i s r ee
I s r
;
ri i g r
ir (p r ) "
D ed g n e ; ee
Ch e t ta o wde ed s r ee
1s r
f
p r
)
Ca m h o ee
j ( is p s
A wa i n B ho As r
e ed ee
M s r s ta d eed s r
"
u ee
M a t h ee s r s ee
r ric
Tu me s r ee
A l l to be well powdered and mixed to gether F rom .
4 to 5 h i t
ct k to beacgiven to each animal every mor ing n
and evening H alf the quantity for goats sheep and

.
, ,
calves Continue for a month

. .
I t should be given with the food or else in some tt su oo,
or given in half a quart of water a drench as .
8 B
. ELL ADO NNA L M I NI E NT
ic rT n tu i e of I od n e
piri s
S tp r of Ca m h o
xrc E t a t of B el l a don n a
yc ri
Gl e ne
c Al o h ol
28 4 c ow K E E P I NG I N I NDI A
-
.
vessel over fire in front of the bullock or cow so that ,
the fumes may be inhaled by the im l an a .
I
n fumigating care is necessary so that the animal
,
may be able to inhale air as well as the smoke of the

sulphur or tar .
Th inhaling of the fumes of sulphur and tar alone

e ,
without being mixed with a su ffi ciency of air would kill ,
an animal .
12 . pply for from a quarter to half

F O M ENTATI O N — A .
an hour very hot water with a flannel or k mb l cloth o o ,
taking care that the part fomented is not chilled ;

then thoroughly dry the part with dry cloths and ,
rub in
M s r u ta d oi l
rp i
O il of Tu en t n e
well mixed together .
13 . D I S I NFE CTANTs one part to t of .

— P h en y l e ,
en
water P re Carbolic acid one part to ei ght of water

. u ,
.
Q uicklime sprinkled over the floor and smeare d over

, ,
the walls They also destroy vermin

. .
14 . V ER MI N D ES TR Oesides h above the Y ER . B t e ,
following is very e ffective D y tobacco leaves d : r an
catechu soaked in water and the floor walls and , , ,
wood well rubbed with it .

R ECI P E S . 28 5
To apply to the bodies of animals P h yl and water , en e ,
and K eating s insect powder or the following preparation

’
-
, ,
are the safest remedies

M s r u t a d o il
piri s rp i
S t of Tu en t n e
p r
Gu m Ca m h o
r p r
F l ow e of S ul h u
P h en y l e
15 . H O M(E OP ATH I C should be given in water

M E DI CI NE .
Q uarter of a pint of water for each dose of medicine .

H O M(E O P A TH I C M E D I CI NE S .
F OR the convenience of the reader I here subjoin a list ,
of all the remedies prescribed in this book Th . e
medicines can be obtained from any H omoeopathic

chemist at a small cost Th proper thing to do i . e ,
s
to have all the medicines put up i two small chests n ,
one for internal use and the other for external

use Th medicines shou ld be always at hand for
. e
i mmediate use Th ere should b a third b for . e ox
ordinary remedies .
MEDI CI NE CH ES T No , . 1 .
I NTE R N A L RE M ED I E S .
O ne -
ou n ce bottl es .
A c i N
on te p a al is Ix 14 He pr a S ul p
i M rc ri s
. . .
Am m on um C Ix 15 e u u Cor l x
i i M rc ri s
. . . . .
An t m o n um Ta r I x 16 e u u I o da I x
r ic M M rc ri s
. . . . .
A n a on Ix ( p 17 e u u S ol 3x
ic
. . . . . .
Ar s en i c um Al b I x 18 N ux V om a
s i N
. . .
Ba p tis ea gt 19 P ul at ll a ig I x
ry i sp r s
. . . .
B on a Al b I x 20 P h o ho u lx
s
. .
. .
)
Bel l a don n a I x d 21 R h u To x I x
i bi
. . . . .
Ch na O ff I x 22 Sa na
ris c
. . .
Ca n th a Ix Se al e lx
i sc r i ic
. .
D o o ea Ix 24 S l ea 6x
p r si p r
. . .
Eu h a a Ix . 25 . S ul h u I x .
Gel s emi n um S . Ix .
P R I NT ED BY
M O R R I S O N A N D G I B B L I M I TE D
E D I NB U R G H
No 7 7 . .
TE L E G RAMS
“
MO F US S I L L O NDO N
, . E S TAB L I S H E D 1 8 1 6 .
C ATA L O G U E
R E CE NT A ND F O R TH CO M I N G
U B L I GA TI
I SS U E D BY
W . T H A CK E R
2, CR E E D L A NE , L O ND O N E C .
T H AC K E R S P I NK
CA L CU TTA A ND S I MLA .
1 898 .
L IS T O F A UTH O R S .
R U D YA RD K I P LI NG . E . D . M I LL E R .
CA P T . M H . . H A YE S , L A D Y V I O LE T GRE V I L L E .
L . G CA R R L A U GH TO N
. . MRS . O D O NO GH UE
’
.
CA P T L . .
J . S H A D WELL , P S C . . . CO L . H . M S . . B R UN K ER .
H E NR YO ’
B RI EN . D A N I E L B R U NN .
M M O O K E R JE E
. . TH A C K ER S
’
I ND U S TR I E S OF I ND I A .
V E R O S H AW . I ND I A N D I R E CTO R Y .
J OHN W A TS O N , F L S . . . MAP OF I ND I A .
E . MA R K WI CK . r
S u gu -C a t C H . p . . . B ED F O RD , B se . .
,
F RED T . J A NE .
M D . .
V E TY . M A JO R
-
J . A N UNN,.
E D WA R D A . B I RC H , MD .
E H AIT K EN J . B L YO N. .
rg jr U
. . .
L I NCO L N S P R I NG F I ELD .
Su u .
- Ma o S TA RL E TO N Y O NG
. .
Co l H L TI I U I L L I E R
H A M L I N GA R L A ND
. . . .
J
.
D C B O UL G E R
T . W . O NE S .
J K
. . .
W . L A I R D C LO W E S .
W . . WI L I NS .
JO G A ND RA NA TH B H A TTA C H A R YA
H . G . K E E NE , C I E . . .
M A
J . G . W H YTE M E L V I LLE .
GE O R G E A BE RI G H -M A C A Y
. .
, D L . .
K
P A UL C U S H I NG .
R . A . S TE RN D A L E .
.
GE NE RA L K I N LO C H .
K A N NY L A L L D E Y , F C S
. . .
M A JO R W Y EL D H A M .
M D ,CI E
.
S NA FF LE .
”
AL
. E
F RE D
. B US TE E D ,
E . P EA S E,
.
M P
.
. .
. . .
L i e u t . -C O I . R . H . TYA C K E.
H . S . TH O M A S , E L S . .
A B O UT O U R B OOK S ,
”
48 p p .i g xrcs
, be n E t a t an d P re ss N ic s ot e of
Wo rk c y p b is
s r e e n tl u l h e d, m a y b e h a d p s fr
o t pp ic i e e on a l a t on to th e P u lb is rs he .
4 W '
. TH A CK E R
’
G ”
CO .
, L OND O N .
SPO RT .
I m p eria l 1 6 m o .
,
R iding for L adies .
Wi th H i n ts on th e S ta b l e .
BY
M rs . P OW E R O DO NOG H UE
’
.
W I TH 9 1 I L L US TRA TI O NS BY A . CH ANTR E Y CO RB O U L D .
is c r c ris ic
“I t h a a te h er oo ,
Of b k o f all b oo O f an y ks val ue , th a t i t h a s a
ismi c i c r c r c s s r g y pr c ic
t as
d t h a a te S oun d om m on e a n d a th o ou hl t al w ay o f
c m ic g i s r c i i g ris
n t ve en a
”—
.
o un a ti n n t u t on are i ts l ead n t a t . Da ily New s

. .
C r ow n
'
8vo .
, C l o th . 6/
L a dies in the F ield .
S k e tc h es of S p or t .
Y VIO L ET G R EVI L L E
Edit e d b y t h e L AD .
— i i g
R dn r i y r i ig
in I el an d an d I n d a , b y L a d G ev ll e H un t n in th e
ir s rs s
C O NTE NTS
Sh e ir Mi rs by
an d th e
.
R de , c ss cs
th e D u h e Wf
of N ew a tl e Th e
.
by M
Ho e.
r
r s C h aw o ths rs ig r i g i e o f th e
Te a m a n d Tan de m D iv n ,
.
byi M iss isig bys r iss r s r ig rski g s rby Mri i g byM r i

u te
. F ox H un t n . .
R o e A n t u th e Th o m on T e I h a ve h o t, rs C . a t e l li . . .
M a n d D ee D vn ,
ss r ss r i g by y g r by
R fl e S h o ot n , L e al e D e e S tal n . D an e
M
J k s yc i g by M
Ch a e e e
en i n
C ove t S h oot n ,
C l n ,
.
.
rs E R
L a d B o n to n
i g by M iss y i
P en n e P un t n ,
A K an a oo H un t,
. S b l S al am an
. .
rs .
.
.
M e di u m 8 v o .
,
The Bes t Breeds of Bri tish S tock .
A P r a c ti ca l Gui de for F a r m ers and O wn e rs of L i ve S to c k i n

Eng l a n d an d th e Col on i es .
BY
J . P . S H EL DO N a nd J AM ES L O NG .
Edi t e d b y JO H N W ATS O N , F L S . . .
s f g i f m rs
A u e ul r g
de for a r e an d o wn e s in E n l an d an d th e Col on e b y w ell is
r rs s sp ci is s r c ri y rs s c s p
u
k n own w i te Th e e t e a t o f ea h va e t O f h o e , a t tl e , h ee , a n d
igs r b i ss i y pf p p rse al t
—
.
”
p in e a da l e m m a n d, a t th e sa et e , e en t al l h el ul a e D a i ly Tel eg r ap h . .
TH A CK E R , S P I NK (if CO .
, CA L C UTTA .
5
Cr ow n 8vO . C l o th ,
No tes on S ta b le M anagemen t in
I n dia an d the Colo n ies .
V et y .
-Ma j o r J A NUNN . . ,
S E C O N D E D I TI O N , r ev i s e d a n d e n l a r g e d, w i th a Gl os s a ry .
C O N TEN TS — F o o d, . Wa t e r , Ai r , an d Ve n ti l a ti on , Gr o o m i n g ,
Ge a r , e tc .
i rs rs g
S old e an d o th e ab out to l ea ve E n l an d for th e E a t for th e
i p ss ss s s c py is rk
n ot fa l t o th em el ve o f a o O f th
t t me h oul d
Th e c an e a d i t on th e vo a e , y r
fi s
rs i s
yg
s s b r i s r c i c wo
y by i yr c
o e .
a n d fin d th e m el ve a ll th e th e t me th e
r si
th e o th e de
”—
Fi el d
.
e tte fo r th e n t u t on
.
on ve ed ea h
Cr ow n 8vo . S e w e d,
H o w to ch oos e a D og a n d
H o w to s ele c t a P uppy .
Wi th No tes on th e P e c ul i a r i ti e s a n d Ch a r a c te r i s ti c s of ea c h B re e d .
BY
d VE O R S H AW
d
" “F i el d ”j
.
”
A u th or f Th e I l l u s tr a te B ook f th e D og L a te K e n n e l E i tor f th e
c r c p r i s f ic p s i i r c y
o o . o .
E a h b e e d O f dog h as a h a t e to t el w h h O en w th a fe w n t o du tor
r rks g r
ema Of a r
en e al n a tu e ; th e n f
ri e fl pi sb y
an d l a nl ; n e t om e pi y x c
rg
a ve a e of th e fr six m
ol l o w t h e o nt
ks m i
a tu ri tis A ou l e o f y c p pgs
rk w O l d u n t l h e a tt a n
r i sf i s b ig
u o a e
p ee .
a t th e e n d O f t e w o a r e de vo te d t o th e el a t on , a n d a few u e ul h n t o n
g r ig ss ik r s ri i gs
‘
u n ,
y
N e e dl e t o a dd th at l e a l l M r V e o S h a w
’
fee din , an d b ee d n
c i s bj c s i f —r i is f pr c ic xp c i pr
. w tn on .
th e n o m a t on ou n de d on a t al e e ri e n e a n d m a te d 11
sy xc g is
an n e u e t
”
ea e ell en t E n l h Th e S toc k K eep er
. .
L a rge Game S h oo ting

h
T i b e t, Th e H i m a l a ya s, an d No r t h er n I n di a .
BY
B r i g a die r -G e n e r a l A L EX ANDE R A . K I NLOC H .
Con ta i n i n g D es c r ip tion s of th e Cou n try th e v a r i ous A n i ma l s to be f ou n d,

and o
f ’
s ever a l
tog eth er w i th E x tr ac ts f r om a
j ou r n a l f
o y ea r s s ta
Th i rd f
E di t i o n , w i t h 3 4 I l l u s tr a ti o n s
ul d M ap
i b eau ti an a
of th e D s tr i c t
sp i y i s r r c r sp r sp ci y
.
“ Th e l en d dl l l u t a te d Th e h oto gravu re s , all th e

s — ri s ps if ik d Of t
is y p
e o o . e e
h ead o f th e va ou an te l o e , l el an d th e l e as an t
g
are e ; e tterp re s s ve r
”
re a din p
. Gr a h ic .
6 W '
. TH A CK E R 69 °
CO .
, L OND ON .
SPO RT .
CAPT HAYES BOOKS ON HORS ES

’
. .
Sup e r -R o y a l 8 vo .
, C l o th , i
G l t To p , 3 4/
Poin ts of the H ors e .
A fa m i l i a r Tr e a ti s e on E q ui n e Con for m a ti on .
BY
Ca p t . M . HO RAC E H AY ES ,
S E C O N D E D I TI O N . R ev is e d a n d e n l a r g e d.
Th is E di tion h a s been th or oug h ly r ev is ed a n d c on ta i n s n u mer ous a ddi ti on s ,
i n cl u di n g sp ec i a lly w r i tten Ch ap ter s on th e B r eeds o

f E n g l is h a nd F or eign H or s es .
I ll u t sr
by r pr c i s
a te d gr p s ypic s rs s h Of T al
“P oin t ”
an d H o
5 r gs by J
200 e o du t on of P h o to a e ,
W
an d 20 D a wi n . H O S A LD B R O WN
. .
b k
y r
A
c
ea
sc
sp k r s pr is
or
oo , a n d w e w el o m e th e r c p iss
tw o ago fi rs i i
e on d a n d m o e
in t e m O f
fi rs i i
is
w e h a d to
o m l e te
a e o f th e t e d t on O f th
ea
pri six
ou t O f s is
n t in r pri i g p y s g b r
m on th , b u t , n t e a d O f e
ue Th e t e d t on w as
i t , Ca t H a e th ou h t i t e tte
.
i i g i b k sc
nt n .
t o w a t u n t l h e h a d e n o u h m ate r al in h an d t o e n a l e h im t o m a e to th e e on d
i i s i i s i pr
e d t o n th o e a dd t on s
an d m pr p s i s f
ov e m e n t h e h ad o o e d t o h m el t o a dd Th e
r s is ry s isf c ry is s b k s rc r f r s
.
e ul t in eve w a y at a to , a n d in th h a n d om e o o th e e a h e a te o u n d
i fr i k s p rs i i
n o m a t o n o n t h e m a e a n d h a e o f th e h o s
e w ll fin d w h a t w ll b e o f t h e u tm o t
u s e t o h im s b c p big s
Th o e w h o h ave e en , o r w h o on tem l a te e n a t n o di ta n t da te , I n
p si i j g s — rs s s i ri gr b fi fr c r f p r s
.
th e o t on o f u d e a t h o e h ow , w l l de ve om a a e ul e u al
p ys pgs
O f Ca t H a e
.
’
a e
”
F i el d .
ea t
.
en e t
Th i c k Cr ow n 8vo .
, B u ck ra m , 15/
V eterina ry No tes
for H or s e 0 w n e r s
= .
A n I l l us tr a te d M a n ua l o f H o rs e M e di c i n e and S u rg e ry , wr i t te n i n
s i m p l e l a ng ua g e , wi th o ve r 2 00 I l l us tr a ti on s .
BY
Ca p t . M . HO RAC E H AY ES ,
F I F TH E D I TI O N .
R ev is ed th r o ug h ou t, con s ide r a bl e nl a r ed, a n d i n c orp or a tes th e s u bs ta n ce o f th e

s f
A u th or
’
y
“S ou n dn e ss
g
and Ag e o H or s es .
“ m y p p
O f th e r i ry b ks c c r ic is h a ve om e u n de o ur n o t e , th
is c r i y s sci i fic r i b s p i s i gs
ul a ve te r n a w hi h
an o oo
ta nl o n e o f t h e mo t I f om e a n t ak n tude n t w o uld
gi rks m ri is is s s ent
r s ic —i s
a n d el a l e
e .
o f e q ual o n th e d e a e o f th e o th e do m e t a n m al , w e
s p ss ss ry c p ry ibr ry ry sm c p ss
ve u s wo e t t o th
”
h oul d o e a ve om l e te ve te ri n a l a in a ve all om a F iel d . .
8 PV . TH A CK E R 63 ”
CO .
, L OND ON .
SPO RT .
Imp i
er al 16m o .
, B u ck ra m , 21 5 .
I llus tra ted H o r s e b r ea k i n

BY
Ca p t , M . HO RAC E HA Y ES ,
Th is E dition h as been en ti r ely r e-w r i tten th e a mou n t of th e r ess m or e

th a n dou bl ed, a n d 7 5 r ep r odu c t i on s of P h otog r ap h s h a ve
is c r c ris i
“I t h a a te t c of all Ca t p ys b ’
i y pr c ic pr s is y xc bp is r s
a . H a e
e m n en tl a t al , a n d t h e
is i ig pr is b i g
e n t tl e d t o h h
e en t o n e no e e t on to
br k g in
r sys m s
a e as e n far a n d aw a th e e t e a on e d n e on ea
u n de a n ew te w e h ave e en .
”—F iel d .
I n fe c ti v e Dis eas es of A als .
B e i ng P a r t I . of Tra n s l a ti on o f F r i e db e rg e r
th e F r oeh n e r ’
s
P a th ol ogy o f th e D o m e s ti c A
Tr a n s l a t e d a nd Edit e d b y Ca p t M H . .
A u th or of “P oi ts of th e H or s e ”
n , e tc .
W I TH A CH A P TE R ON B A CTE R I O L O G Y BY DR . G NE
.
I n Tw o V ol s m e di u m 8 vo , 1 z s 6 d Ne t e a c h
. . . . Vol .
th e w o r k m a y b e h a d b o u n d t w o vo l s i n .
ig
“O w fc i f c i is s s
t o th e t th a t th e
cs ri s ic s i p b ic ygi ir prcc s rr c r i
n a n e t ve d ea e Of
om m un a te d to m an , a n d th a t th e o u en e in our
c rs ri ry s rg s
ou ue t on O f u l h en e, th e e en t o t
e q
w el l T e
r y b f r g i c rs r p r ic r y c
t o do to
pr f ssi h a ve
as as t o ve te na u e on . se
”
ead e o e l on , w ll , Of ou e, mo e a t ul a l terin ary o e on .
Vi de P r ef a ce .
S yl l a b u s o
I NF E C TI VE
p ic i
S e t aem a an d P y i aem a M al ig F eve r r gs S t an l e
is p r ig pi z ic b r i
. n an t . .
C ani n e D tem e B ovi n e M al E A o t on

ys ry i . n an t o ot .
S w ne W il ds e uc h e
D en te
r r b rc sis
. .
-il l E q ui n e Tu e ul o
Q
c i yc sis is s s
u a t e . .
A t n om o ic D e a e
r si ic i is p i
Eq . .
S tom a t t n eu m on a
ri i rp s
Pa a t -
.
D ou n e
xs
. R n de e t .
Te a F e
i
An aem a H aem o h l ap ii
cry
S u v S a rc orn a to s is
.
an d Car
.
ci no ma to i ss . S cr f
o ul a .
TH A CK E R , S P I N K ‘’
ta CA L C UI TA
‘
CO .
, .
9
SPO RT .
S qu are svo ., C l o th Gi l t ,
The H ors ewoman .
A P ra c ti ca l G ui de to S i de -S a ddl e Ri di n g .
BY
Y ES Edit d b y C pt M H H AY ES
M rs HA e a
Wi yp s fr s s gr p s r i gs f r
. . . . . .
th 4 Coll ot om I n t an tan e ou P h o to a h , an d 4 8 D
gr p s by J e
P h o to a h , H O S WA LD B R O W N
aw n a te
is is fi s cc si ic pr c ic rs pr c ic rs
. . .
Th th e wh h o em an an d a
h a t al h o al
c br bri gi g b k ri i g is
t o a
r s is on on a t
r a e
w om an h ave Th e e ul t
ry s isf c ry r
oll a
y ri i gi c
o a te d i n n n out a oo on d n for l a d e in .
m a t te h ow w e ll a l a d m a y de , sh e w ll a n m u h
b i f r i fr p —r s rs b k is ppi y fr
an d, n o
e ve w ay at a to ,
val u al e n o m at om a Th e H o ew om an Th e o o ha l
’
u al O f
fr s f ry p ss g s
on e ee .
”
om el -l au da t o a a e . F i el d .
F ool s c a p 8vo .
, C l o th , 6/
The S portsman s M an ual ’

.
In Q ue s t of Ga m e i n K ul l u, L a h o ul , an d L a da k , t o th e Ts o
M o ra r i L a k e .
BY
L i e ut -CO l o R H TYA C K E
)
o e o .
(L a te H e r [Ma j es ty 3 4th R eg i m e n ts
’
9 8th a nd
i s i g pi i r mb s m ir
s .
W N ote S h oo t n in S t , Ba B a gah al , Ch a a , an d h
i scrip i pr mr s W i M ps
th on a K a , and a
de ta l e d de t on of S o t in o e th a n 1 00 al a N . th 9 a .
Cr ow n 8 v o , C l o th ,
S e on e e .
O r , Ca mp L i f e on th e S a tp ur a Ra ng e . A Ta l e of I n di a n A dve n t ur e .
BY
A u th or f
“l b/a m ma l i a
f I d ia , ” “D e n i ze n s of th e y u ng l es
U U
o o n .
I LL S TR A TE D B Y TH E A TH O R
i pp x c g bri f p gr p ic is ric cc
.
W M ap an d A en di on ta ini n To h al a n d H to al A
th a
is ric r r ics
a e o a oun t
O f th e D t t Of S e on ee i n th e Cen t al P ov n e of I n dia .
Crow n 8vo .
, 6/
The S na ffle Pap ers .
S NA F F L E
d d
.
“Gu n R ifl e a nd H ou n ”
th e B a r a ,
" I n th e y u ng l e, é c
A u th or f I n th e L a n f
s ri s p r i g k c s br ci g g s r p rs
v
o , ,
o .
E n li h Ge m a n an d S o t me n —O l d
c—i g ys k —is ric — —
S o tn S
y Y rs em
ck
A e e Of et he a n
o f P ol o —O u th e u se O f B u
,
D t
s
Coa h
s rp Jp s r
Da i n th e L a
ig e t Tw en t
is i si
n ea
h o t Ga m e L a w O f E u o e a ane e D ee S h o ot n L a d e — W l d B o n a—Th e
H az el Grouse , e tc , e tc . .
10 IV . TI I A CK E R 67 ’
CO .
, L OND OI V .
NA VA L A ND M I L I TA R Y
D em y 8 v o C l o th OS
“
.
, , .
The Cap ta in of the M a ry Ros e .
W . L AI RD C LO W ES .
A u th or f
o Th e N a va l P ac h e t B ooh
J
.
I L LUS TR ATE D BY TH E CH EV A LI E R DE M A R TI NO A ND F R ED T . A NE .
S EV E N T H E D I TI O N .
Th e mo t s no tabl e B ook of th e s ea on s .
”—S ta nda r d .
C l o th , 16m o .
, 53 . n et.
Cl Ow e s Na va l Pock et B ook, 1 8 9 8
’
.
Fo u n de d b y W RD C LOW ES
L AI
dd d
. .
(F e l l ow of K i n g s Col l eg e , L on on
d )
’
I e rn be r of th e R oy a l U n i te S e : v i c e I n s ti tu ti o n
L f e Me m be r a n d Gol l lI e da l l i s l of th e Un i te S ta tes A a va l I ns t i tu te
i
’
.
Edit e d b y L . G . CA RR L AUGH TO N .
Th e m os t w or k o f r e f e r e n c e n o w a va i l a b l e , c on ta i n i n g a
va l ua b l e
f ul l l i s t of B a ttl es h ip s , I r on c l a ds , G un b oa ts , Cr ui s e rs , To rp e do B oa ts ,
a l i s t o f Dry D o c k s , a n d o th e r va l ua b l e i n f or m a ti on , c o n c e r n i n g A L L
TH E NA VI ES O F TH E WO RL D Co r r e c te d t o F e b r ua ry , 1 8 9 8
. .
TH I R D YEAR OF I SSUE .
L or d Ch a r l e s B e r e s for d, i n l e t t e r t o t h e p u b l i s h e r s , s ay s
a
“I t is on e of th e m o s sft u e ul an d h a n d w o y rks r f r c
o f e e en e o n n a val m a tte rs
I k n ow o f, an d in val ua b l e k i rs
to all w h o ta e a n n te e t in n a val m a tte
”
rs .
th a t
P r es s Op i n i on s .
is
“Th c cis
val u ab l e , p ck b k gi s m r an d w ell - ed i ts
c si Mr b y i p fr gi iss s y r i r in a onn a tte
on e, a oo ve
on de a l m ro ve d o m th at o f th e o ri n al ue l a t e a ; a n d th e e d to o f th e
rk W ir s is c gr
L a d Cl o w e , p ski ic
to b e on a t ul a te d u on th e
y fig r s f c s
ll wi th w h h h e h a s
brm g b k rr g
wo , r . .
o u h t th e m an u e an d a t in th e oo u p t o da te Th e a an e men t o f t h e
r p rp s s r f r c is ir b
a tte for Of ck — c
a dm a l e , a n d th e
.
i gr si i s is
u o e e e en e
‘
P o et B O O k ’
a n n o t b ut
”
c on t n ue t o ow in th e e t m a t on o f th o e fo r w h o m i t de s igrre d S c ots m a n
fi rs i s c y M ir s pr s iss is i by
. .
F ou n de d in th e t n ta n e b r L a d Cl ow e , th e e d te d
rr g i fr c i p is r is s e en t ue .
M r Ca Th e n o m a ti on on ta n e d u on t h e n av e o f th e w o ld m o t
c mp c pr si p g s pri m r r rk b
. L au h ton .
l e te an d om eh en ve , a n d th e 9 00 a e o f a tte a re e m a a l e for
o
iig mc m c p ss gi s i
om a To c p ssn te d
ve om e de a O f th e om l e te n e
s u h in s o s
i pri cip i y r k i
all a
r ss s of
c on t a n n so .
thi vol ume , w e will re fe r to th e l ttl e al t o f S a a wa w th i ts th ee ve e l , an d

p ic r ic s ms p ss ss y
n
th e R e ub l of S an S al va do , wh h ee to o e M onl on e -P
al l a ll Gazette . .
12 IV . TH A CK E R Gr CO .
, L ON D OI V .
NA VA L A ND M I L I TA R Y .
C row n 8 Y O , C l o th , 1 2/
A Tex t B ook of
I ndian M ili ta ry L a w .
C p t E H B E R NA R D C
a . . . t m t M gi t t M d l y , an on en a s ra e, an a a .
Com prisii g
n ic r ic s W f y f r
th e I n d an A t l e o f a r ul l i
a n n o ta te d, th e I n d an P en al C o de
pp ic s xis i g
o m Of A
a n d t h e I n d a n E vi de n e A c t, a n d h a s , in th e e n d e , al l e
g i s r g r r c r r s r i r s rg s
R e ul a t on wi th e a d t o th e P o e du e o f Cou t m a t al an d F o m o f Ch a e
tn
Wi th Ta l eb ss i g rs J s ic i i r rs ri
h ow n th e P ow e a n d uri d t on O f d ff e e n t C ou t m a t al , a n d th e
.
i i i r ryc rc r i c b
d ffe en e in P o e du e a n d E v den e g is M i i ry
e tw een E n l h l ta L aw a n d I n dian
M l ta L aw
rr g c r y pri M i p s
.
“ A w el l -a an e d an d lea l n te d a nu al w th a m l e
ma rg r f r c s
i n al e e en e y i i s p ss ss
p en dic e s ot ic e r I n I n d a h oul d o
n o te ,
c py is y c p p — N an d a . . E ve r e a
o O f th h an d om i a ti o n H om e ew s .
C r ow n 8vo, 5/
I n dian A rticles of Wa r .
Ma j o r C . E . P OYNDE R .
is i
da te pp ix c i i g fi i i s
W th s R ul e o f P rc r
r s rg s bj c s s s x
R ed t o A en d De n t o e du e,
‘
ev . an on ta n n on ,
Fo m Of Ch a e S ta te m e n t of O e t an d R ea on a n d a n I n de
i s ry g c c cr
, .
“Th e m om vol um e
i n th e M il tar i y g rc r
an n o ta t on
Le —al P N z
a r e ve
o e du e O f
oo d, an d w e
I n di a . A r my
en d
a nd
th e
av
y Ga
to
ette .
all on e n e d
O b l o n g F o l i o , C l o th i
G l t,
A Ne w Wor k on To rp e doe s .
The Torp edo in Pea ce and Wa r .
BY
F RE D T J ANE . .
A u th or f
o B l a ke f
o th e R a ttl es n a k e , ”
A l l th e Wor l d s ’
F ig h ti n g S h i ps ,
”
Th e y a ne
’
N a va l Wa r Ga uze ,
”
(S e c .
WI TH F U L L -P A G E A ND S MA LL ER I L L US TRA TI O NS B Y TH E A U TH O R .
TH A CK E R , S P I N K 67 CO .
, CA L C U TTA .
3
H I S TO RY A ND TR A VEL .
Tw o V ol s .
, D e m y 8 vo .
,
The H is tory of Ch ina .
D C B O U LG E R
“
A u th or “ f
o d fi Ch i nes e Gordon ,
. .
”
S i r S ta mf or
.
Ra es ,
”
e tc . , e tc .
A W NE V E D I TI O N R E I S ED A ND B R O UG H T U P -TO -D A TE .
With th e R ec en t Con ces s ion s to th e E u r op ea n P ow er s .
I l l u s tr a ted w ith P or tr a i ts and M ap s .
i s k J s ci gyp i s
Th e Ch n e e , li e th e ew an d th e a n e n t E c i t a n , a l on e l a m t o t a e rc
back irr c i c xis bc s r p rii g c ri s r bj r
th e n a t on al e rr c
ten e t o a e o d e n tu e
i e fo e S ol o m on e e te d h is t em l e p
o r H om e oll e t e d th e t o th e T o an w a r a n d tu n e d th e m n to h is
r pic r
I mm o tal e ri r cc p
all a d
cc rr c
el a t n
F om a da te an t e o t o t h a t a e te d for th e o u en e O f th e fl oo d o f
p p p ss ss is ry ic pr s r s
.
N oa h , th e e o l e o f Chi n a o e a h to w h h s ki gs e e ve th e n a m e o f a n d c on
scrib s r rk b s i pp r c x c i
n
d m f de th a t w oul d
s c p cr c c p ris i ir i s i i s s ci gyp
q u e r o r s , a n d e e e a a l e e v en t w th a n a e a an e O e a t tu
a lm o t om e l e den e I n om a o n w th th e th o e o f an en t E
ssyri y r c i s i iy s s r c
. n t tu t o n t
an d A a h ave o nl m o de a te l a m t o a n t q u t , a n d th e t a te O f G e e e a n d R o me
r cr i s y s r y
w e e b ut th e bs r r ig
O f e te da s g s if
Th e O e ve m h t w ell t an d a h a t , h e we e r
c p f x c is is ry p p pir ic
e a t on .
all e d u on to o l l o w th e e a t de ta l i n th e h e o l e an d a n e m e wh h
r gr
we e fi i f r ry
ea t an d de n te in o m n ea l s y rs to of a
five th o u a n d e a ago
”
.
D e m y 8 v o , G l t To p i , N et .
Th i r d E d ti o n i Of O B ri en
’ ’
s R ou n d To w ers O f I r el a n d .
l im te d i 7 5 0 n u m b ered i d th ty p e
i i
E di t i o n to c op es, an e
d s tr b u t e d .
The R o un d To wers of I reland ,

O r th e H i s t ory of th e Tua th -de -Da n a a n s f or th e fi rs t ti m e un ve i l e d.
BY
H EN Y R O B RI EN,
’
B A . .
PVi th a l l th e or i i n a l I l l u s tr a ti on s , to w h i c h i s a dded a p or tr a it f
o th e A u th or ,
g
r e r odu ced r om M a c l i s e s w el l -k n ow n dr a w i n g
f
’
p .
is i i
c ri s pr f c g r i
Th c i
n e w e d t on s is f
b s pp r
ry
o n ta n i s al l th at
to b e o un d i n th e p ev o u
m a tte
ir i s i c g
e d t on l udi n
,
c o m p rrs m g an
n
l e m e n ta
th e
r ci u ou
i sis
e a e,
m W rk c pi s x
to e th e w th val u a l e u
I n de I t mayb d e a de d
I nt o du
x t on , a
rigi ii s b s bj c
n u te S yn o
r i O f th e o an d a o ou
fic
.
,
n al a n y al te a t on or m o di a ti on ,
th a t th e te t O f th e o te d t o
pfirsgi g bi ii g pr s isr rk p is
a n ot ee n u e
e ve n i t s a n e n e e ve d
t e d t o n O f th b ck ub l h ed far 8 4, sc
an d a e on d
i s iss r rks y r 3
Th e wo wa s so a as 1
ed i t on w a s u e d th e a m e ea
rs r gi .
l d h t m u h ris c
c r rsy r rs i r s rc gy k r sb cs
N O ta n da d w o o n t h e R o u n d T o w e o f I e a n a s v e n e o so
A h l d i d ed u j e t
is ir iy i ii s b ssg r s b y T
g s c pii gs c prk ss ry
on t ove a s O
’
B ri e n
’
s O e a de . n te e t e d i n ae o o a n n
th n ew e d t on w ll d o u tl e e e n t m an a d v a n t a e o w n t o i ts o m l e te n e .
h i f i f th w ve
sc rc y cc s s y f c 8 m / /
Th e ea l d t n o n e en o u t o r n t o e o e o ar e
e o n a v g ,
a e , an d w h en th e O ur fo r al e , u uall et h o 3 9 t o 4 0
W TH A CK E R e" L OND ON
1 4 .
.
H I S TO RY A ND TR A V EL .
D em y 8 vo .
,
The Congo S ta te ;
Or th e G . o wth of Ci vi l i z a ti on in Ce n tra l A fr i c a .
BY
D . C . B O ULG E R .
A u th or “H i s wr Ch i n a ,
”
Ch i n es e Gor don ,
”
e tc .
f
o y f
o
H E P R E SS
[I N T .
Tw o V ol s .
, Cr ow n 8vo, 1 5/
The M ayo College .
”
Th e E ton of I n di a .
A R e c or d of Tw en ty Ye a rs , 1 8 7 5 t o 1 8 9 5 .
BY
HE RB ERT S H E RRI NG , H e a dm a s t e r .
“I n th e s e vol u m ei s
r b si s gi g f
Th e E ton o f I n d a th e a uth o h as , e de vi n a ull
i cc y g c pi bi gr p i s r y
’
on
a n d de ta l e d a ou n t o f th e M a o C o l l e e , om a h e o f L o d M a o an d
i r ic r ys i si c i cpi i si i
led o
w h o h ave r ul e d I n d a n e th e n e t o n O f th e n t tu t on ,
g r i bri f cc s
th e d ffe en t V e o
jp jp s f y s S tate , an d
s
to e th e W th
r e
r a
i g f ii s
ou n t o f R a
o m e t w o h un d e d o r m o e O f th e l e a d n r c
u ta n a , th e R a
cr i u t , th e
am l e o f th e P o vin e
e u da to r
ed t O f
ri i igi g sc c i ss c ris g b g s s ris cr cy r i ib r

Th e .
o g n at n th e h e m e fo r e u n t o th e on o f th e a to a o f I nd a a l e al
h t e n e d e du a t o n ee m t o el o n t o th e l a t e C ol o n e l W al t e , w h o , i n t h e
r p r g cy p r
a n d e nl
y c s b is
R e o t o f M a y 2 8, 1 86 9 w a rm l a dvo a te d th e e ta l h m e n t o f a n
i s i i ic s
B h a t u A en
k c r i fs i
h h o u l d m a e l e a t o th e C h e bj c ,
p rp ir y s i s b p ci g i i ir r c b r f ci i i s
n t tu t o n w h o f I n d a th a t o u r O e t w a s to
c i ir s s
e tua te th e
c f r ry b i i s
e d na t e la n w th n th e ea h e t te a l te fo r th e
h h m
i p pi c s i cc py g p si i y
e du a t o n o f t e o n t an t e y o u l d o e l O t a n T h e n ,
’
h e w r te , a n d n o t
‘
.
g pr rs p c pr s
t ll th e n , c an w e h o e t o s e e th e n a ti ve
pr g ss g ir
r n e of I n d a o u in t h e o t on th e
o u h t t o h o l d a s th e o m o te of e ri ty , an d
p p r y s pp r rs ri is h ri y p r a mon th e o wn
ea e , o o re
eo l e, a n d th e h e a t u o te O f B t h a ut o t an d ow e
’
— M or ni ng P os t . .
D em y 8vo .
, C l o th ,
The Ca ve D wellers of
S o uthern Tun isia .
BY
DANI E L B R UNN .
Tr a n s l a ted f r om th e D a n is h w i th nu mer ou s I l l u s tr at ions .
[I N TH E P R ESS .
F I C TI O N .
C row n 8vo .
, C l o th , 6/
Wayside Co ur ts h ip s .
H AM L I N G A R L A ND .
Wa d Cysi
r s ips is i
h b b k r b d r is
an d i ts auth o
ri r c sc c ric rri si c
’
,
‘
e o u t w th o u t a do u t a o o t o e ea ,
w te to b e w a t h e d W e h ave n ot h a d u h a w el om e A m e a n a val n e th
i r ci iss i ki s ” — -
.
n t o du t on o f M Wl n To D ay
W r m c is g is gr f sk i g r y r f s
.
h e e so u h to l n e un dul ove aul t

sy s r W yi
oo d i t
r s ips i k p s r
a te ul t a
an un 0
’
t l e a n d t a s te I h ave ea d w th l e a u e , an d
r yrc rk r rs pr s p s
’
a s de C o u t h
‘
. e en
wa ml e o m m e n d th e w o t o my oe m A t th
gi i g is pr g i
e a de
b y
Th e t w o ‘
o e .
B e nn n Th e E n d o f L o ve e n an t w th th e c l o s el
ki ys ic si s i c ri rs r s
an d L ov e a r e ea u t
‘
n to th e m D ea m Cn tzc
'
’
t al lh ou e t te in O l ve S h e n e
’
’
a . .
i c ci ic
I t w o ul d b e d ffi ul t t o de de i n w h h y b if c r c ris ics m an ul h a a te t lie
c i fc r s bri f sk c s k b r i g p rs r of th e e au t
th e h e h a m o f th e e o f th e au th o h a v
rs pr s i r sc
et h e
sTh e
c i i y pic r b
e . ee n o se v n ow e
e ul te d i n th e al w hi h v v dl tu e d
ski f
e e n t a t on o f e ui si tel n a tu en e a re
q y
l ul p en— ” " M
L zver ool
a .
p er c u r
y .
Ros e of D ut che r s Coo lly ’

.
H AM L I N G A R L A ND .
r
Th e a u th o s c r s y sc r s rk s cc ss c i y ma ed h efl
s rigi s r s b cf rs ri c b i ks s ri fis c fi i b k is
of R o e o f D ut h e C ooll
‘ ’ ’
o e a u e , , a
i t e em t o u s , e au e h e h a s w tt e n h i s oo to l ea e h m el , an d w th n o a t te n ti o
m m o de n
p s c s i — ig c r rr
to d ul e o f o or t o th e on v e n t o n Th e ooo th t on .
S on tan eo u o u t o m e o f a m a n m n d a th n mu h m o e
is s i f cy c is
a e n o w th a n i n th e da
'
y
w h en th e n o ve l t Th e o u t o me o f th a n d o f h i
is b k s riki g g r g is i g is b ri r
’
a rt w a s i n i t s n a n .
n , o ri i n al , a n d th o u h o u t d t n u h e d a o ve th e o d n a
t al e n t
is b k s cc ss s r s c gr i g
a oo t y
W e w h th e
ci sir r c "gr i
th e u e
p b is rs
oo i t de e ve ; a n d in on a t ul a t n th e a u th o
o n h i s a h e ve m e n t , w e de
b k is xc
th e ge t-up o f th e oo as e r
e to a dd a w o d o f
M z
e ll e n t a s i ts m a tte
on a tul a t o n t o th e
P a ll a l l Ga ette
u l h e , fo
. .
Cr ow n 8 v o , C l o th , 6/
J a son E dwa rds .
An d a L i ttl e Nors k .
BY
“Wa
H AM L I N G A R LAND .
A u f/xor f y s ide C o u r /s izzles ,

" “ ” “
A S poi l f 0 056 8 ,
"
o R os e o f D u fc /ze r ’
s C ool ly o
“ “A M ember o
,
A S tory f th e Mode m Wes t ”

Tl H om e ,
”
e tc .
’
o
, f I n urd
R UD YR R D p h I NG .
Cr ow n 8vo .
, Cl o th ex tr a , 6/
TE N TH E D I TI ON c om p l eti ng 2 0th Th ou s a n d .
D E DI CA TE D BY S P E CI A L P E R M I S S I O N TO
F I E L D -M A R S H A L TH E R I GH T H ON . LOR D R O B E R TS ,
D epartmen tal Di tties

an d o ther V ers es .
BY
RUDYA RD K I P L ING .
P r i n ted an
p p Y V a n ti
que w ove a er , a n d I l l u s tr a ted by D UD L E CLE A ER .
Op i n i on s of th e P r es s
g is s sc g
.
in thi vol um e , a n d th e fin e li n e all e d Th e S on o f th e

ri pr is y ri b r s s m icm
‘
Pa e tt,
‘
W om en , w t te n i n
’
a e of L ad D uffe n for h e r n o l e e ffo t to e n d e d al ai d
i y r pi c f i r M P ir rs
’
to th e w om e n o f I n d a , an d m an an o th e e e a m li a t o r K I L I NG S a d
’
p r i s xc g y ppy b y s M i b r
e . .
S om e o f h is a o d e a re e ee din l h a l th o e o f r S w n u n e an d o f
m r yy r is i g b k k pr y
, n o ta .
O a K h a am ; a n d th e e u te en o u h h m i
cr i Ni ii i s —
q
‘
s t ufi ’
i n t e o o t o a e t e tt
e t a n t h a t th e n th E d t on w ll n o t b e th e l a t Tzm es
'
. .
c ri s circ ms c is br g
O n e u ou ig by is p r s
ou h t t o l th p mr
e u al o f De
i is is si ri y b p i g s xi s
u tan e ht re - ‘
a t
m mil a t M ma
e n tal D tt e , a n d th a t
J
’ ’
th e r Ki l n
mi i
in i ta t on o f H a
k
n ow w e ll
fiz r sm
a n d Co l
n ow n ; h e e a r e o
y s is ic s
g i s cy icisms
oh n H a
’
d t he
e o f th e A n l o I n d an
. ric s s ic s
e tw e en th e t on e o f
Th e A m e an
’
di t h e .
.
a re
mp r c ms y r i pi s
’
- n :
e of
i J ?
Th e t e hu , th e
l ove o f o u w fe, an d a n e w
’
W c r i rs
an o tun e
hi h of th e th e e w l l y o u t u t a t th e e n d o f a n I n d an un e
gi
A
r s y gr ci s—
a n,
I f She g udden l ? refl e c t I s i t al l for th ee

b ck b ck is s k r g b ck M r g j sy
ow a ou .
’
Th e l a u tal e d th ou h th e ul l o , an d an th ou h eal ou
gi
.
A
k f r m s i
a n,
S ee n o t th e avou o f w o en S o h all y ou fin d it n dee d

s b r br k c r j s y r ig i g . .
D oe n o t th e oa u t wh en ?
h t n a w ee d
’
g i M ip g is r i s r r c ig r
ou e l
’
ea ove
N K li n , in th , h i s e a l e t e ff o t, ea h e d h h -w a te
m rk i s c ri r —ri s ry ri —
ow a n d a a n r .
b u t in th e
’
H e h as , for n tan e , t e d o th e va a n t o f Th e S to of U ah ,
pr iNy ic b rs i r r y i s fix s
‘
a .
de a tm en tal d tt w h h ea th a t t tl e a m e e m a tte o f t hi rt tw o l n e he
sg r is r s r i g s
e -
B oa d n
’
H ou e ,
’
Th e B a ll a d o f F h e
N i c c b r— i i k i s is
th e tan da d o r c an w e s e e h ow
‘
.
M ’
La e tte e d, w h l e P n D o m n oe
’
in
r ic r mp si c
P a e tt , P or . u t Bl an h e
.
’
o ul d b e
”
a m an n e w h h th e au th o h a s n o t a tte te d n e A c a demy . .
s is s p s ii fm s i i s
th e m o t l e a an t e d t on o f th e a ou s
D t t e w e h a ve e e n S om e
’
Thi
r s “pic r s ry s cc ssf s c i sr i g s
.
M C l e ave
’
ul , u h a s th e o n e ll u t a t n th e li n e
of
g M
r . tu e a re ve u e
g f r sr i s
i n P a e t t,
‘
P . .
P a e t w a s dea t o m o q u toe ,
S a n dflie s o u n d h im a t ea t ;
s i g g ys
a n d th e o n e h o w n th e y A n on e w h o h a s n o t ye t m a de th e a c uai n t
c M ip i g s r y p s — is c
all e l a ve
‘ ’
-
.
ea l oe m m a y b e a dv e d t o do s o a t o n e m
S o m e 0 th e
’
l n
c i r
an e of r K
on ta n m o e th an a pr mis g i s
.
o e of en u
”
W
L zter a ry or ld .
’
.
.
I 8 IV TH A CK E R 6 “ CO L OND ON
'
.
. .
,
I ND I A .
Cr ow n 8 v o , Cl o th , Gi l t, 6 /
L ays of I n d .
Com i ca l , S a ti r i ca l , and D e s c r ip ti ve P oe m s i l l us tra ti ve or
A ng l o -I n di a n L ife .
BY
Ma j o r W . Y ELDH AM (
“A L I P H CH E EM
I LL U S TR A TE D BY TH E A U TH O R , L I O NE L I N GLI S , A ND O TH E R S .
T E N TH E D I TI O N .
Th e L a ys
a re n ot o nl y g
A n l o -I n d a n in ori g n , b u t out-an d-out A n l o -I n d an
’
i i g i
sb c c r k ss g if s i i
‘
in u j e t a n d ol o u ’
To o n e w h o n ow
y i sp ci y o m e th i n
si g ir
o f l e a t a n I n d an
xb s i
‘
. t a t on
th e w ll b e e all am u n Th e am e t m e m ay w el l
rc i e u e r an t fun a t th e
i ii k g r r r
e .
a tt a t th e a tten t on o f th e ill -de fin e d n d v du a l

’
n ow n a s
‘
th e e n e a l ea de .
S cots m a n .
Cr o w n 8v o .
, C l o th G i lt, 6 /
The Trib es on my F ron tier .
A n I n di a n Na t ura l i s t F or e ig n P
’
s ol i cy .
BY
E . H . A ITK E N .
W I TH F I FTY I L L U S TR A TI O NS B Y F C . M A CR A E .
S I X TH E D I TI O N .
“Th is is f b k irr sis ib y f y

deli gh t ul sc ip i on an d i s i
ll u tra t on , b u t
f g i —sci c is pg
a oo ,
e t l un n in de r t
Th e re n o t a dul l u n in s t m c tive
b k
ull o f en u n e en e too . Ol a e in th e
’
w h ol e oo . K n ow l ed e.
'
C r ow n 8vo . , P i c t o r i a l C l o th ,
Beh ind the B ungalo w .
E . H . A I TK EN .
A u t/zor f
o Tr i be s on l il y F r on ti e r .
FI F TH E D I TI O N . I LL U S TR A TE D B Y F . C . M A CRA E .
i yms r is p Th e
sk c s i e l eu t
T
of fun in Beh nd th e B un g c i p rpr s b y
al ow ,
’
an d m o e th an fun for th o e s
w th h e m ay h ave an e du a t o n al u o e on d th a t o f
m r s y s r g ir k r i i
e e to se e . e se et e
u e m en t th e h o w th o u h all th e
c r c r j s ppr ci i fun a ee n o b se n a t ve
va t on o r
—
e e a ;
ha a te an d a u t a e a t on o f i t T/ze H or ld
.
’
.
TH A CK E R 67 CO L ON D OI V
'
20 IV .
’
.
, .
I ND I A .
D em y 8 v o .
, C l o th , 1 2/
A S ervan t of J ohn Company ‘ ’
)
.
(TH E H O N . EA S T I N D I A C O M A N P Y .
B e i n g th e Re c oll e c ti on s of a n I n di a n O ffi c i a l .
)
BY
H . G . K EENE , H on . MA . .
(O xo n .
”
A u th or f
o S k e tc h es i n I n di a n I n k , e tc .
W I TH A P O R TR A I T IN P H O TO GR A V URE .
P f
I l l u s tr a ted by W . SIM SON r om th e A u th or
’
s S k etc h es .
“M ri i sr ci
h a s w tten an n t u t ve b oo k is dull Th is b k
pr s s i i if is g i rcr fr
r. K e en e . H e n ot . oo
a n ovel v e w o f I n d an l e th e m an w h o m
br ym ss rr s i gs —b xr ci g rg s p ssib p sr
e en t It . en al e o d of a o
o h o o d ee m t o h a v e e n t on e t a t n th e l a e t o le a mou n t of l ea u e
”
f o hi s u ou n d n s es . .
D em y 8vo .
, Cl o th , 1 5/
The P o d in I ndia .
B e i ng H i n ts h ow to o b ta i n Sp or t, wi th r e m a r k s on th e Na t ura l
H i s tory of F i s h a n d th e i r C ul t ur e .
BY
H S TH O M AS F L5
A u th or of Ta n k A n g l i ng i n I n i a
.
d
.
.
,
MAD R AS C I
. .
V
.
IL S ER V I C E , R ET I R E D .
TH I R D E D I TI O N , i
r e v s e d, w thi nu m e r o u s f u l l -p a g e an d o th e r
I l l u s tr a ti o n s .
“Ab k r t o ea d for p sr l ea u e a t h om e , a s w ell a s t o u s e a s a h an d oo b k

e xc i g
ee d n
oo
val ue t o th e a n l e gr r y r
w h o m a y b e al ea d t h e e , o r n te n d n to v t I n d a
of
”
i ig isi i .
L a nd a nd Wa ter .
F o ol s c a p 8vo .
, C l o th .
M e di c a l H in ts for H o t Climates
A n d f o r th os e o u t of r ea c h of M e di ca l A i d .
BY
C H AS H EATO N, MD .
i s rk is s fi ci y xp ry r is
.
“Th e t tl e of thi
pr s
— p r b b k m ic r f r c i p i pr c ic
en tl
s
wo uf e l a n a to o f i ts n a tu e It w h at it .
e te n d to b e
ic p r si i g s i s r i g c i s r ski
e e en e , w th
a o ta l e oo of ed al la n a t a l hi n t an d
a dv e fo r eo l e e d n i n h o t l m a te w h e e ll e d
m c pis r y i b
e di al a i n o t e a di l r m m rg sick ss i j ry
a t o u t - ta t o n o r t a ve ll n
a va l a l e for th e t e a t en t of e e en t ne or n u
”
.
TH A CK E R , S R I NK 67 CO CA L C UTTA
’
’
.
, . 21
I ND I A .
P u bl i sh e d M o n th ly . S ub sc rip t i o n £1 1 s .
p er an n u m .
I ndian M edical Gaz ette .
A R e c or d of M e di c i n e S urg e ry , a n d P u b l i c H e a l t h , a n d
, of Ge n e ra l
M e di c a l I n te l l ig e n c e I n di a n a n d E u r op ea n
, .
Edit e d b y S u r g u -C a p t . . C . H . B E DFO RD, D . S e .

, MD . .
A s s oc i a t e -Edit o r s S urg n .
= Lt .
-C o l .
, J . M a it l a n d M D , . .
, Ma dr a s .
S urg u . W . K . H ATC H , MD . .
, B om b a y .
C row n 8vo .
, Cl oth ,
The M anagem en t and M edical

Trea tmen t of Ch ildren in I ndia .
BY
EDW A RD A . BI RC H , M D . .
, S u r g e on - Ma j o r B e n g a l
Es t a b l i s h m e n t .
TH I R D E D I TI O N .
E n la rg ed and R ev is ed (1 89 w ith a ddi ti on a l Ch ap ter on P ois ons .
is is
th e th d e d t on ir i i Dr B
of h irc s rsi
on o f Goode ve s
’
H in t , a n d h e s
sp r p i s bri g i i i s rc i s pr c ic s
’ ’
‘‘
Th ve
.
it n to l n e w th th e m o t an d
rgrig
h as a ed n o
ygi ic ic r if s ci r
a n to n e en t v ew a t e
e a d n th e h en m ed al t e a tme n t o f n a n t an d h l d en
” -
B r i tis h M edi c a l .
y ou r n a l .
C r ow n 8vo .
,
The I ndian Cookery B ook .
A P r a c ti c a l H a n db ook to th e K i tc h e n i n I n di a a da p te d to th e Th r e e
P r e s i de n c i e s .
BY
A TH I T R Y FIV E Y EARS R ES I DENT

-
’
.
i i g rigi ppr cip s i n e ve de a tmen t o f I n d an ry p r i

k y cip s
Con ta
r rgs O n al A ove d R e
an d
ici
n n e
m m fo r S u m e B e ve a e a n d H o e -made L iqu e rs ; M e d n al an d
o th e R e er cip s g r i
C oo er ; R e
ri y i gs re
to e th e w th a va e t of th n w o th k n owin g .
22 IV . TH A CK E R ér ’
CO .
, L OND OI V .
I ND I A .
D em y 8 v o .
, Cl o th , 3 0/
M edical J urispruden ce for I ndia .
BY
J B . . Y
L O N, B r i g a de -S u r g e on , P r ofe s s o r of Ch e m i s t ry a nd
Me di c a l J u r i s p r ude n c e , G ra n t Me di c a l Col l e g e , B o m b a y .
R ev is ed as to th e L ega l M a tter by y . D . I N VE R A R I TY, B a r r is ter -a t-L a w .
I l l u str a ted .
S E CO ND E D I TI O N .
Cr ow n 8 vo .
, 5/
The Ca rlsb ad Treatmen t for

Tropical A ilmen ts ,
an d H o w to Ca r ry i t O u t i n I n di a .
BY
S u r g e on - Ma j o r L . R
TA L ETO N YO UNG .
Th e b oo kc i s r s
o n ta n th e e ul t o f six y rs pr c ic xp ri c
ea
’
a t al e e en e , a n d s h oul d b e of
mu h c a dvan ta g m c m e to edi al en as to sq e re r s .
” —H ome New s .
R oy al 8vo .
, C l o th , 3 0/
M an ual of S urveying for I ndia .
De ta i l i n g th e m o de of O p e r a ti o n s on th e Tr ig on om e tr i ca l , Top o
g ra p h i ca l , and R e ve n u e S ur vey s of I n di a .
BY
Co l . H . L . TH UI L L I ER a nd L i e ut .
-Col . H . S M THY .
TH I R D E D I TI O N .
R E V I S E D A ND E NL A RG ED .
24 PV . TH A CK E R “
G CO . L OND ON .
,
I ND I A .
C r ow n 8 110 Cl o t h ,
D ogs for H o t Clima tes .
A Gui de for Re s iden ts i n Tr op i c a l Coun tr ie s as to s ui ta bl e Br eeds, th eir

R e sp e c ti ve Us e s , Man a gemen t , an d Doc tor in g.
BY
V ERO S H AW a nd Ca p t a i n M . H . HA Y ES ,
W I TH I L L US TRA TI O N S .
Th e a u th o rs of gs
Do im s for H ot Cl a te S h ow in c cis
a on
I p e r a c tic al w ay h ow
r gs
to t ea t do o ut he r br s b s s
e , a n d wh a t ee d e t tan d th e ci
l m a te b ks Th e oo h oul d b e
ry s s sib r i s if m y b
.
tab l e , for e a tm en t
’
o n eve on e en le t w ll ave th e l e of an a val u a le an d
m c u h l oved p e t .
” —I n dia n P l a n ter s
’
Ga z ette.
C r ow n 8 vo .
, 6/
Twen ty one Days in I ndia = .
B eing th e Tour of S ir Al i Ba b a , K G B . . .
BY
G EO RG E A B E RI G H -M ACK A Y .
A NEW E D I T I O N , w th i s ix da y s a dde d . I l l u s tr a t e d b y th e
A u th or .
p p rsTh ep m r m ri — a e a re o f n o e he e al e t . Th e A th en d u m .
“ s ri s rs
Th e e ic cr
e pr f s s i
of l e tte to Va n ity F a i r , w h h e a te d s o o o un d a en a t on in
sm y s
I n di a om i i
e ir p p ri y f s i ic ir
ea r a go , h ave a n ta ne d th e o ul a t in a a h on wh h th e
c r s r g y sr s —
l eve nes W
th o ou hl de e ve .
”
L a n d a nd a ter .
TH A CI I E R , S P I NK
’
“
67 CO CA L C UTTA 25
.
, .
Cr ow n 8v o .
, 1 25 . 6d .
Na tural H is tory of
the M ammalia of I n dia
Burmah and Ceylon ,
.
BY
R . A . S TE RNDAL E , et c .
A u th or of “S c on ee ”
, Th e D e n i z e n s o f th e y u ng l e ,
”
Th e Af g h a n K n ife , e tc .
W I TH 1 70 I LL U S TR A TI O NS B Y TH E A U TH O R A ND O TH E RS .
Th e I ndigen o us Drugs of I ndia .
Th e p r in c ip a l Medic in al P r oduc ts met w i th i n Br i ti sh I ndi a.
BY
K ANN Y L A L L DEY , C I E . . P r ofe s s o r of C h e m i s t ry

a nd Ch e m i c a l E xa m i n e r to Go ve r n m e n t , a s s ist ed by
W I L L I AM M A I R . A P S . . .
Wi th P or tr a it
'
. S E CO N D E D I TI O N . R evis ed a n d en ti r ely R e-w r i tten .
A wo rk on I n di an d u r gs ic is r g y
wh h th o ou hl up t o da te an d a s r ib
el a le a s an y
b ook c an b e m ade , even w th t i h p xp r s —

e h el of e e t . P h a r ma ceu tica l j
’
ou r n a l .
Cr ow 8vo 9/ i n c l u di n K
n .
,
g ey .
The Russian Con versatio n

Gramma r .
BY
AL EX . K I NLO C H ,
‘
L a te I n te rp r e te r to H . B . M Consu l a te
.
,
a nd B r i ti s h Cons u l i n th e R u s s i a n L a w Cou r tr
26 IV . TH A CK E R 61 ‘
CD .
, L OND ON .
I ND I A .
R oy a l 8vo .
, S t r o n g l y h a l f -b ou n d, 3 6 /
Th a c k e r ’
s I n di a n
D i r e c tor y 1 89 8 .
E m b r a c i n g t h e w h ol e of B r it i s h I n di a , B ur ma h , a nd
Na t i v e S t a t e s .
comp lete a nd deta iled I nf or ma tion o

f th e Cities f
o Ca lcu tta , Ma dra s ,
B ombay , A l la h a ba d, L a h o r e, S im l a , R a ng oon , etc .
Tea, I ndigo, Coffee, S il k , S ugar, Lac , Cinch ona , Jute,
Cotton, Paper, Collieries , Mines , etc .
Al m a n a c k , Army L i s t, Ci vi l L is t (w i t h S a l a r i es ) , Ra i l wa y
L i s t, Ne w s p a p e r Di r e c t o r y and G en e ra l I n fo r m a ti on ,
w i th M ap of I n di a an d Tw o Map s of Ca l c u tta .
P UBLIS HED ANNUALLY . THIRTY S IXTH YEAR OF PUBLICATION

-
O NE O F TH E B E S T M EDI U V
M S F O R A D E R TI S I NG F O R TH E WH O LE O F TH E
I ND I A N E M P I RE .
28 W '
. TH A CK E R 67" CO L ON D ON .
.
,
C L O TH CA S E ,
TH A CK E R S ’
MAP OF I ND I A .
WI TH
I NS E T M R P S
O F TH E
IIII RIOUS PRODUCTS OF INDIE IIND OF THE TEII DI S TRICTS .
S K E TCH P L A NS O F CA L C U TTA , B O M B A Y A ND MA DRAS .
Edit e d b y J G B ARTH O LO M EW . . .
Cor r ected to da te, w ith R a il way s , P ol itica l Ch a ng es , a nd a n
I n dex of Na mes .
B ei n g m en ti on e d i n “H un te r I mp e r i a l
p la c e
’
e ve ry s
Ga z e ttee r .
An e xc M —
ell e n t ap .
”
Gl as g ow H er a l d .
“Th is is r y p i
a l e n d d m ap
eall s of i pr c
I nd a , odu ed i
w th th e gr s sk
ea te t ill an d
ca er .
” —
A r7ny a n d Na ta, Gazette .
c mp c s
“F or o a tn e s an d c mp
o l e ten e ss i rm i
of n fo a t on few wor k rp i
s su ass n g or
a ppr h i g
oac n it h ave b een se en in c artog a r phy — .m ”
S cots an.
TH A CK E R , S P I N K a co .
, CA L GU TTA . 29
C r ow n 8 vo .
, H an ds o m el y B ou n d .
THACKERS S IX S HI LLING S ERI ES

’
P O P U LA R WO RK S
b a h f Li r ur in ludi
I n m ost r nc es o te a t e, c ng
S por Tr v l H i
t, ry Bi grap hy P ry F i ion
a e sto o o et ct an d M i ll
sc e an eous
L i ra ur
, , , ,
te t e .
H u n ti n g R e m i n i s c en c e s .
BY
ALF R ED E . P EA S E , M P . .
W i th I ll u t sr i s
a t on b y th e l a te S ir F r k ck
an Lo w oo d, Cuth b ert B r y
a dl e y
H e w o od
Ha d ry , an d from P h otogra h s p .
,
Ri di n g Re c ol l e c ti on s an d “I n si de th e Bar .
p C om l e te in O n e V ol um e .
BY
J . G . W H YTE M E LV I LL E .
W i th I ll u t sr i s a t on g
b y H u h Th o m s on .
Th e S n a ff l e P a p er s .
BY
S NA F F L E
"
d d
.
“Gu n ” ”
A u th or f
o , R ifl e a n d H ou n ,
I n th e L a n o f th e B or a , I n th e y u ng l e , dy e.
L a di e s i n th e F i el d .
S k etc h es of S p or t .
Edit e d b y t h e L A D Y VIO L ET GREVI L L E .
Th e S p o r ts m a n
’
s Ma n u a l
BY
L i e ut -C O I . . R . H . TYAC K E .
30 W . TH A CR E R e :
cc .
, L OND ON .
THACKERS S IX
’
—
S HILLI NG S ERI ES con tin ued .
TE N TH E D I TI O N .
D E D I CA TE D TO L O R D R O B ER TS , V C . .
D ep a r tm en ta l D i tti e s an d ot h er V er se s .
BY
RUDYARD K IP LI NG .
P ri n te d on a n t i q ue w ove ppa er , an d I ll u t sr a te d b y Dudl e yC l e ave r .
L a ys of In d .
Comi c a l a n d S a tir i c a l Yer ses of An gl o-I n di an Life an d Cus toms .
BY
Ma j o r W Y E L DH AM
. A L I P H C H B EM
s r by
I ll u t a te d r i th e A uth o , L on el In l gi s, an d o th e rs .
A Ga l a x y Gi r l .
A New Novel on S p or tin g an d Th e a tr i c a l Life .
BY
L I NCO L N S P RINGFI ELD .
Th e S h ep h e r de ss o f Tr e va .
A HoY e l .
BY
P A U L C US H I NG .
A u th or “ 7 h e B l a c lcs m zth o Voe Gav e

of .
f , .
S TA ND A R D NO V E LS BY TH E WELL K NO W N A M E R I C AN NO V E L I S T .
Wa ysi de C o u r ts ip s h .
BY
HAM L I N GA R LAND .
R ose of h e s Co ol l y
D u tc r
’
.
BY
H AM LI N G A R LAND .
P UB LI S H ED T WI C E A YE AR .
[price O ne S h ill ing
S u m me r Nu m b e r . W inte r Nu m b e r ,
MAY . NO V .
Contains S tories by the best known Wit r ers of the day,
I NC L U D I NG
N ,
c . J . CUTC L I F F E H Y NE . L I NCO L N S P RI NG FI ELD .
F RANK FO RT MOO R E . MO L ER Y RO B ERTS .
C L I V E H O L L AND . TO M G A L LO N .
E G . . H ENH AM . J UL I AN C O S K E R Y , et c .
3 ll us trateb th rough out h r

} lp h tl (th an .
Edi tori a l O ffi c e s : 2. CREED L A NE . L O NDO N . E C . .
p
Com l e te Ca tal o g (56 pp ) of I n di an P ubli c i sm b e h ad P o t F s r
pp ic i
ue . a t on ay ee on
a l a t on .

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C O W -

th e M e an s o f ren der in g h e m P r o ﬁ ablet t .

W H EN I commenced keeping cows I often wished for a

sa me wish expressed by others I f I had had such a

b ook I would have been saved a great deal of needless

There are many books on cattle and their care i n

E urope ; b though these books are a great help to

people in E urope they are of no practical use to us in

I ndia Th climate and soil of I ndia are di fferent from

t h ose of E ngland and other E ropean countries and the

cattle here need di fferent treatment S ome books have .

been published on I ndian cattle but the best of these is

f arfrom being complete .

I have for the past eighteen years kept my own cows

books I could proc re on cattle of all descriptions bot h

E nglish and I n dia n .

Th e knowledge I have thus acquired may be of some

what it may be worth .

Th method of treatment that I herein recommend

for co s in health and sickness is what I have most

successf lly adopted for many years I generally

adhere to hom eopathy and in most cases it is the only

e ffectual method of treatment ; but in many cases I

not hesitate to prescribe the most e ffective remedy b it , e

homoeopathic or native medicine or anything else , .

A I have said I have carefully read many books

on cat le their diseases and treatment ; and in my notes

I have tried as much as possible to avoid even the

two persons writing on one su bject and especially a ,

subject like this to avoid often s ying the same thin g

and sometimes saying it in the same words .

A mongst the ﬁrst things I learned when I comme ced n

life were 1 t if I wished to succeed i anything I

must do the work myself and not trust another person

equal ﬁdelity A with other matters in life so with the

keeping of cows personal care d supervision and the

strictest attention to details are absolutely essenti l to ,

success Th least negligence or delay ill cause much

loss and disappointment I f a person has t th . no

inclination or time to look after his pets and live stock ,

he should not attempt to kee p any .

Th busiest people need regular recre tion from their

reg lar work Without it it is impossible to maintain

good health or mental equilibrium Th greatest minds . e

have experienced this and it is ha z ardous to ignore this

r le of health S ome persons choose ga dening or

carpentry as a recrea ion others again riding or some

game of sport B t keeping cows i a very healthful

and at the same ti me proﬁtable pastime

I have often thought if more E ropean and well to do

native families in I ndia were to keep cows there woul d

m ilk b utter and ghee and there would also be a great

improvement in the breed of cattle K eeping cows does .

not take m ch time or money if one knows how to do

it properly B t this knowledge is not acquired without

careful study and some experience .

I am convince d that very few perso s in I ndia know n

how to properly care for cattle when i health or treat n ,

them when sick M ost people trust the care of their

cattle entirely to their servants and believe every word ,

m any splendid co w s utterly spoiled and a number die ,

from sheer neglect or mismanagement .

There are a number of good Veterinary S urgeons and

gentlemen practising medicine i every town and it n ,