X PREFACE 



is not expected that any book, however complete 

 and clear, will enable one to make cheddar cheese 

 successfully without the help of a competent 

 teacher. 



It is appreciated that, in the preparation of a 

 work on new lines, the results are inevitably far 

 from perfect. Those who have occasion to use this 

 book will confer a favor if they will be free to call 

 the attention of the authors to any defects which 

 they find, whether in the line of omissions, incom- 

 plete treatment or inaccuracy of statement. 



As to the respective shares of the work for which 

 the authors are severally responsible, Chapters II, 

 III, IV, V and XXVII represent combined work; 

 Mr. Van Slyke has written, for the most part, 

 Chapters I, VI and VIII; Mr. Publow, except for 

 some minor changes and additions, has written 

 Chapters VII and IX to XIII inclusive; Mr. Van 

 Slyke has written Chapters XIV to XXVI inclu- 

 sive, and also Chapters XXVIII to XXX. 



We desire here to express our appreciation of 

 valuable assistance received in various ways from 

 the following persons: Mr. G. G. Publow, King- 

 ston, Ontario, Canada, Chief Dairy Instructor in 

 cheese-making; Mr. George A. Smith, Geneva, 

 N. Y., Dairy Expert at the New York Agricultural 

 Experiment Station; Mr. Alfred W. Bosworth, 

 Geneva, N. Y., Associate Chemist at the New York 

 Agricultural Experiment Station; and Dr. Donald 

 D. Van Slyke, New York City, Assistant Chemist 

 at the Rockefeller Institute for Medical Research. 



September, 1908. 



