PREFACE TO THIRD EDITION. 



WHILST the general plan of this work remains the same 

 as that outlined in the Preface to the original edition, a 

 number of changes have been made in the present revision; 

 it was realised that the chapters were becoming of 

 inordinate length, and that in many places subjects not 

 closely related were grouped together. A decision was 

 made to divide the book into three parts, dealing re- 

 spectively with the Constituents of Milk, Analysis, and 

 Technical applications, and to subdivide these into chapters 

 each dealing with a definite section. 



Advantage has been taken of this revision, on the one 

 hand, to collect items scattered over various portions of 

 the book into the part allocated to the particular sub- 

 ject, and, on the other, to separate details which, while 

 referring to the same subject, would be unlikely to be 

 made use of in conjunction. As instances, it may be men- 

 tioned that all the methods for the estimation of fat in 

 milk are now together in the Part devoted to Analysis, 

 while the Analysis of Butter and of Cheese have been 

 separated from the control of the dairying operations, 

 which rightly belong to the Technical applications. 



The various tables, containing the statistical matter 

 on which the Chemistry of Dairying is based, have been 

 carefully checked, revised, and extended, and wherever 

 possible arranged in the most concise form; all are now 



