Part III. Summer: 61. The sowing of turnips, mangel-würzel, rape, carrots, and parsnips; 62. Repairing the fences of grass-fields, and the proper construction of field-gates; 63. The weaning of calves, bulls, and the grazing of cattle till winter; 64. Mares foaling, stallions, and horses at grass; 65. Sheep-washing, sheep-shearing, and weaning of lambs; 66. Rolling the fleece, and the qualities of wool; 67. The making of butter and cheese; 68. Weeding corn, green crops, pastures, and hedges, and of casualties to plants; 68. Hay-making; 69. Summer-fallowing, and liming the soil; 70. Building stone-dykes; 71. Embankments against rivulets; 72. Forming water-meadows; 73. Breaking-in young saddle-horses; Part IV. Autumn: 74. Pulling flax and hemp, and of the hop; 75. Reaping rye, wheat, barley, oats, beans, and pease; 76. Carrying in, and stacking wheat, barley, oats, beans and pease; 77. Drafting ewes and gimmers, tupping ewes, and bathing and smearing sheep; 78. Lifting and pitting potatoes; 79. Sowing autumn wheat, and the construction and principles of agricultural wheel-carriages; 80. Eggs; 81. Rotation of crops; 82. Fertilizing the soil by means of manures; 83. The points possessed by the domesticated animals most desirable for the farmer to cultivate; 84. Making experiments on farms; 85. Destroying and scaring vermin on farms; 85*. Looking at a farm, its rent – its lease – its stocking – the capital required for it; 86. Improving waste land; 87. Farm book-keeping; 88. The conveniences of the cottages of farm-servants; 89. The care to be bestowed on the preservation of implements; Index.
A detailed description and guide to best contemporary farming practice, including agriculture, dairying and livestock farming, first published in 1842.
'This is the classic of Victorian farming: widely consulted at the time, huge in its extraordinary social, economic and technological coverage, and a splendid asset to historians. These three beautifully produced volumes are a major publishing event, of great scholarly and practical interest today.' Professor K. D. M. Snell, University of Leicester
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