PREFACE TO THE NEW EDITION 



IN THE preparation of a new edition of Milk and 

 Its Products, in addition to making such changes as 

 are necessary to bring the body of the work up-to- 

 date, it has seemed well to add chapters on dairy cat- 

 tle and the production of milk, on certified milk, and 

 on ice-cream manufacture. Brief directions for sim- 

 ple bacteriological determinations have also been 

 added. The latter has been prepared by my daughter, 

 Lois W. Wing, late assistant in dairy bacteriology, in 

 the New York State College of Agriculture. The 

 chapter on certified milk was written by Mr. George 

 C. Watson, formerly manager of the Tully Farms, 

 and grateful acknowledgment is hereby made to both 

 for their assistance. 



HENRY H. WING. 



New York State College of Agriculture 

 Cornell University, July, 1912 



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