PREFACE. 



The author's experience in teaching creamery students 

 has demonstrated to him the need of a suitable reference 

 book to be used in conjunction with the lectures on cream- 

 ery butter making. An attempt to supply this need has 

 resulted in the preparation of this work, which embodies 

 the results of a long experience both as a practical butter 

 maker and as a teacher of creamery management. 



Special emphasis has been laid upon starters, pasteur- 

 ized butter making, methods of creamery construction, 

 and creamery mechanics, subjects which have usually been 

 treated only in a very elementary way in similar publica- 

 tions that have appeared heretofore. 



The historical side of the various phases of butter mak- 

 ing has in the main been omitted, not' because it was 

 deemed uninteresting, but for fear of making this volume 

 too bulky. 



With the appended glossary explaining all unavoidable 

 technical terms, this treatise is offered to the public as 

 a suitable hand-book for the student as well as for the 

 butter maker who cannot attend a dairy school. 



JOHN MICHELS. 



Michigan Agricultural College, 

 March, 1904. 



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