A PRACTICAL BOOK FOR DAIRYMEN. 



The Chemistry ef Dairying. 



By Harry Snyder, B.S., Professor of Chemistry in the 

 University of Minnesota. 



SUMMARY OF CONTENTS. CHAPTER I. The General Com- 

 position of Milk ; II. Milk Testing; III. Milk Fats ; IV. Milk- 

 sugar and Lactic Acid ; V. The Lactometer and the Detection of 

 Adulterated Milk ; VI. The Chemistry of Butter-making ; VII. 

 The Chemistry of Cheese-making ; VIII. The Ash and Miscel- 

 laneous Compounds of Milk ; IX. Dairy Salt and Commercial 

 Problems Relating to Milk ; X. The Sanitary Condition of Cow's 

 Milk ; XI. Preserving Milk ; XII. The Composition of Skim- 

 milk, Butter-milk, and Whey ; XIII. Other Simple Methods Em- 

 ployed in Milk-testing, and the Adulteration of Dairy Products ; 

 XIV. The Effects of Food upon the Quality of Dairy Products ; 

 XV. The Composition of Fodders and the Calculation of Rations ; 

 Tables of Average Composition of American and Minnesota Feed- 

 ing Stuffs, etc., etc. 



" No one has a right to call himself a thorough, all-round 

 dairyman who is not familiar with the subjects treated in this 

 splendid work. The composition of milk, milk testing, detection 

 of adulterated milk, chemistry of butter- and cheese-making, pre- 

 serving milk, effects of food on quality of dairy products, compo- 

 sition of fodders and calculation of rations, are a few of the sub- 

 jects treated. The book is a collection of the essential points of lec- 

 tures delivered at the School of Agriculture during the past two or 

 three years, hence they are practical, easily understood, and must 

 prove valuable to all readers as they did to all students. This is a 

 contribution to the dairy literature of the times that honors its 

 author, is a credit to the state and institution in which he is such a 

 conscientious and meritorious worker. * * * ." Farm, Stock, 

 and Home, February /, 7897. 



SENT POST-PAID ON RECEIPT OF PRICE. 



The Chemical Publishing Co., Easlon, Pa. 



