TABLE OF CONTENTS. 5 



TABLE OF CONTENTS. 



Officers 2 



An Act to Promote the Dairy Interests of Vermont. ... 3 



Constitution 4 



President's Address, by C. F. Smith 6-12 



Private Dairying, by G. C. Wright l 3~i4 



How can Creameries Produce Gilt Edge Butter that will 



Produce the Highest Market Price, by John E. Gale 15-25 



Cattle Foods, by Dr. J. B. Lindsey 26-39 



How Can New England compete with the West in 



Dairying, by Prof. Joseph L. Hills 40-61 



Creamery and Dairy Principles Applicable in Dairying, 



by Prof. C. H. Waterhouse 62-74 



Bacteria in Milk, by S. C. Keith, Jr 75-84 



Cheese Making, by Thomas J. Dillon 85-90 



Banquet 91 



Report of Butter and Cheese 9 2 ~97 



Report of Committee on Resolutions 98 



" " Legislative Committee 99-101 



Election of Officers 101 



Woman's Auxiliary 102 



President's Address, Mrs. Mary A. Smith 102 



Classification and Combination of Foods, by Miss Anna 



Barrows 105-107 



Statement of Methods employed by Winners of Butter 



and Cheese Prizes 110-118 



Licensed Operators of the Babcock Test 1 19-123 



List of Creameries of the State. 124-129 



