TABLE OF CONTENTS. 



PART I. PRIVATE DAIRYING. 



CHAPTER I. The Dairy Herd, Selection, Breed and 



Breeding 9 



CHAPTER II. Feed and Management 30 



CHAPTER III. Care of Dairy Utensils 62 



CHAPTER IV. Milking 65 



CHAPTER V. Milk from Cow to Cream Vat 81 



CHAPTER VI. Ripening and Churning. ... . . . 94 



CHAPTER VII. Salting, Working, Packing and Print- 

 ing 103 



CHAPTER VIII. Marketing Dairy Butter. ..... 110 



CHAPTER IX. Skim-milk. . 116 



PART II. CREAMERY MANAGEMENT. 



CHAPTER I. Care of Milk by Patrons 147 



CHAPTER II. Receiving Milk at Creamery 154 



CHAPTER III. The Babcock Milk Test (by E. H. Far- 



rington) 160 



CHAPTER IV. Tempering and Separating 169 



CHAPTER V. Ripening and Churning Cream. . . . 182 

 CHAPTER VI. Salting, Working, Packing and Mar- 

 keting 204 



CHAPTER VII. Care of Skim-milk at the Creamery. . 214 

 CHAPTER VIII. Care of Buildings and Utensils. . . 217 

 CHAPTER IX. Suggestions to Those About to Build a 



Creamery 226 



CHAPTER X. Gathered-Cream Work 238 



CHAPTER XI. A Talk With Creamery Employe's. . . 249 



APPENDIX. An Acid Test of Cream 257 



(5) 



