IV PREFACE TO AMERICAN EDITION. 



past large quantities of " gilt-edged " butter have every 

 year found their way from her distant borders to the large 

 markets of the world. 



The author of this book is well known to Scandinavian 

 dairymen from his numerous and important publications on 

 dairy subjects; and in the broader field of science, which 

 knows no boundary of nationality or language, his investi- 

 gations relating to milk have made his name familiar to 

 students of dairying and bacteriology. A study of the 

 present work will, I think, show the reader that it is writ- 

 ten by a thorough scholar, closely acquainted with all the 

 different operations of the dairy. 



The work has been revised by the author at my sug- 

 gestion, and several additions have been made e.g., the 

 whole of Part V, on " Cheese." It has been my effort in 

 preparing the translation to make it directly applicable to 

 our methods of dairying. It was therefore found necessary 

 to edit the original in places to adapt it to the changed 

 conditions. Numerous explanatory foot-notes and refer- 

 ences have been added, which I trust will prove of value 

 to the student of dairying and dairy bacteriology without 

 detracting from the value of the book to the practical 

 dairyman. I have endeavored to include all recent Ameri- 

 can and European work in this line in my additions, so as 

 to make the record of the investigations complete. 



I wish to acknowledge the assistance of Dr. H. L. 

 Russell, Assistant Professor of Bacteriology of this Uni- 

 versity, in preparing the translation. Dr. Russell has also 

 kindly furnished me with several valuable additions giving 

 the results of original investigations. 



F. W. WOLL. 

 MADISON, WISCONSIN. 



