The recommendations of scientists on breeding, keeping, feeding, milking cows, raising calves, preventing their diseases and providing them with pre-medical care are presented in a popular form. Advice is given on how to choose a cow, how to process milk at home and obtain butter from it, cottage cheese, sour cream, cheese, feta cheese, kumiss, Varenets, ayran and other valuable food products. Separate chapters are devoted to the slaughter of animals, skinning, primary processing of meat and offal. Methods for preparing boiled, semi-smoked, smoked and liver sausages, hams, canning, smoking, salting and drying meat are described. Tips on disinfecting a barn, preparing and using manure, the most valuable organic fertilizer, are of practical use. The collection is intended for a wide range of readers, even before of all, for cow owners, farmers or those who are planning to start their own farm.