Introduction: History of Agriculture—Agricultural Statistics—Imports of Live Stock

Section I. Animal and Vegetable Life. Functions of Plants. Animal Life.—Section II. Composition of Organic Substances. Elements of Organic Bodies. Proximate Composition of Organic Substances.—Section III. Use of Fat in the Animal Economy. Fatty Food necessary in Cold Climates. Fat Equivalents.—Section IV. Relation between the Composition of an Animal and that of its Food. Tables of Experimental Results.—Section V. Relation between the quantity of Food consumed by an Animal and the Increase of its Weight, or of the Amount of its Work. Weights of Foods necessary to sustain a Man's Life for twenty-four hours. Value of Manure.

Section I. The Breeding of Stock.—Section II. The Breeds of Stock. The Form of Animals. Breeds of the Ox. Shorthorns. Devons. Herefords. Ayrshires. Polled Cattle. Kyloes. Long-horned. Kerrys. Alderneys. Sheep. The Leicester. Lincoln. Cotswold. Cheviot. Southdown. Shropshire. Blackfaced. Breeds of the Pig. Berkshire. Yorkshire. Breeds of the Horse. Clydesdales. Suffolk Punch. Hunters and Racers.

Section I. The Ox. Breeding Cows. Wintering of Young Stock. Shelter of Stock. Milch Cows. Stall Feeding. Cost of Maintaining Animals. Cooking and Bruising Food. Value for Feeding Purposes of various Foods. Bedding Cattle.—Section II. The Sheep. Breeding Ewes. Yeaning. Rearing of Lambs. Sheep Feeding. Sheep Dips.—Section III. The Pig. Young Pigs. Store Pigs. Fattening Pigs.—Section IV. The Horse. Foals. Dietaries for the Horse.

Section I. Meat. Quality of Meat. Is very Fat Meat Unwholesome? Diseased Meat.—Section II. Milk. Composition of Milk of Different Animals. Yield of Milk. Preserved Milk.—Section III. Butter. History of Butter. Irish Butter. Composition of Butter. The Butter Manufacture.

Section I. The Money Value of Food Substances.—Section II. Proximate Constituents of Vegetables. Starch. Sugar. Inulin. Gum. Pectin. Cellulose. Oils and Fats. Stearin. Margarin. Olein. Palmitin. Albumen. Fibrin. Legumin.—Section III. Green Food. The Grasses. Schroeder Brome. Tussac Grass. The Clovers. Leguminous Plants—Vetch, Sainfoin, &c. The Yellow Lupine. Rib Grass Plantain. Ergot in Grasses. Holcus Saccharatus. Green Rye. Buckwheat. Rape. Mustard. Comfrey. Chicory. Yarrow. Melons and Marrows. Cabbage. Furze.—Section IV. Straw and Hay. Straw. Anderson's, Voelcker's, and Cameron's Analyses of Straws. Feeding Experiments with Straw. Relative Values of Straw and Oil-cake. Hay. Composition of the Hay of different Grasses. Over-ripening of Hay. Damaged Hay and Straw.—Section V. Roots and Tubers. Turnips. Swedish. White Globe. Aberdeen Yellow. Purple-top. Norfolk Bell. Greystone. Turnip Tops. Analyses of Turnips. Mangel Wurtzel. Chemistry of the Mangel. Stripping Leaves off the Mangel. Beet-root. Parsnip. Carrot. Kohl-rabi. Analyses of Kohl-rabi. Radish. The Radish as a Field Crop. Composition of Radish. Jerusalem Artichoke: Advantages of Cultivating it. Analysis of Jerusalem Artichoke. Potato: Analyses of six varieties. Feeding Value of Potatoes.—Section VI. Seeds. Wheat. Analyses of Wheat, Flour, Bran, and Husks. Over-ripening of Grain. Wheat a Costly Food. Analyses of Barley, Oat Grain, Indian Corn, Rye, Rice, Rice-dust, and Buckwheat. Malted Corn. Voelcker's Analyses of Malt and Barley. Experiments of Thompson, Lawes, &c., with Malt. Malt Combings. Leguminous Seeds. Beans. Composition of Common Beans, Foreign Beans, Peas. Lentils and Winter Tares. Oil Seeds. Rape Seeds. Experiments with Rapeseed. Flax Bolls. Composition of Linseed, Rape-seed, Hemp-seed, and Cotton-seed. Fenugreek Seed.—Section VII. Oil-cakes and other Artificial Foods. Composition of Linseed, Rape-seed, Cotton-seed, and Poppy-seed Cake. Linseed-cake. Adulteration of Linseed-cake. Rape-cake. Feeding Experiments with Rape-cake. Adulterations of Rape-cake. Cotton-seed Cake. Analyses of Decorticated Cotton-seed Cake. Palm-nut Meal: its Composition and Nutritive Properties. Locust, or Carob Bean: its Composition. Dates. Brewers' Dregs and Distillery Wash. Molasses and Treacle.—Section VIII. Condimental Food. Lawes' Experiments with Thorley's Food. Analyses of Condimental Food. Formula for a Tonic Food.—Section IX. Tables of the Analyses of the Ashes of Plants.

APPENDIX. Agricultural Statistics. Numbers of Live Stock in the United Kingdom. Value of the Agriculture Products of Great Britain.