The Stock-Feeder's Manual / the chemistry of food in relation to the breeding and feeding of live stock

by Sir Charles Alexander Cameron

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Contents

1. Preface
2. Introduction
3. Part I. On the Growth and Composition of Animals
4. Part II. On the Breeding and Breeds of Stock
5. Part III. On the Management of Live Stock
6. Part IV. Meat, Milk, and Butter
7. Part V. On the Composition and Nutritive Value of Vegetable Foods
8. Appendix

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