vill MILK 



It is hoped that the work may possess interest for 

 the general reader as well as for the farmer and 

 student of agriculture, as milk is such a widely used 

 article of diet, and exercises such an important 

 influence on public health as a propagator of disease. 



The science of dairying is largely dependent on 

 the science of bacteriology, and this latter science is 

 as yet in its infancy. As, however, the strides at 

 present being made in the study of bacteriology are 

 enormous, as witness the fact that between the 

 years 1890 and 1892 some 1,013 papers on the 

 subject were published, we may hope that the 

 mystery still surrounding many problems in dairying 

 will soon be dispelled. Bacteriology has already 

 done much for the butter-maker in furnishing 

 him with " pure cultures " of bacteria, and enabling 

 him to secure a more uniform product than was 

 hitherto possible. These pure cultures are not 

 as yet used, so far as the Author is aware, in 

 this country, but their use is now general in such 

 countries as Denmark, Germany, Sweden, and 

 Holland. It is much to be desired that our farmers 

 should not be behind the foreigner in this matter. 



Eeaders interested in the practice of dairying are 

 referred to the English edition of Professor Fleisch- 



