CONTENTS 



CHAPTER I 

 The Manufacture of Butter. 



PAGE 



The domestic system of manufacture u 



The factory system before the introduction of the separator .... 17 



The evolution of the cream separator 22 



The Babcock tester 25 



The introduction of the hand separator 28 



Recent changes in methods of production 30 



The growth of the factory system ...... 38 



CHAPTER II 

 Organization for the Production of Butter. 



The cow-testing association 44 



The breeding association 52 



Cooperative buying associations • • 57 



Business organization of the creamery 58 



CHAPTER III 

 Geographic Distribution of Butter-Producing Areas 



Historic changes yy 



Soil and topography 82 



Climatic influences 88 



Influence of cities 91 



Social influences 99 



CHAPTER IV 

 Organization for Dairy Education. 



General statement 102 



The land-grant colleges 103 



The experiment stations 105 



Coordination of land-grant colleges and experiment stations. . . . 107 



Courses in dairying 108 



Machinery for the popularization of science • . no 



Dairy instruction in secondary agricultural schools 115 



231] 7 



