PREFACE 



THE writer was requested to prepare a book that 

 should set forth briefly the underlying principles 

 of dairying for the student beginner, unfamiliar with 

 the terms and laws of bacteriology and chemistry, 

 which are the foundation sciences of dairying, and 

 to suggest practice adapted to the conditions of 

 the farm as distinct from those of the creamery and 

 cheese factory. The underlying principles are the 

 same, but the practice is different in farm and fac- 

 tory butter making. 



The accumulating store of dairy knowledge has 

 become too great to satisfactorily present it all in 

 one volume. The problems of the producer have 

 been treated in a recent book, and it is only a year 

 ago that the creamery butter maker was provided 

 with a text book covering his work. Therefore, it 

 is the needs of the farm butter maker and handler 

 of milk for the factory or shipping station that the 

 writer has attempted to meet. 



No effort has been made to make detailed 

 acknowledgment of the source of many facts pre- 

 sented, but the works of Profs. H. H. Wing, J. W. 

 Decker, W. H. Dean, McKay and Larsen, John 

 Michels and the Experiment Station bulletins have 

 been freely consulted and literal quotations made 

 without other acknowledgment than this. In 

 other's words, "I have gathered me a posy of other 

 men's flowers, and nothing but the thread which 

 binds them is mine own." H. E. VAN NORMAN. 



STATE COLLEGE, PA., January i, 1908. 



1 K6470 



