This book is a guide to milk fever, a condition that affects dairy cows during and after calving. It provides an overview of the causes and symptoms of milk fever, as well as methods for diagnosis and treatment. The book is aimed at dairy farmers and veterinarians, and reflects the importance of the dairy industry in early 20th century America.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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