PREFACE 



Anyone who has had experience in teaching 

 short-course students in dairying realizes the dif- 

 ficulty most of these students have in taking notes 

 and in preparing for examinations. Many of these 

 men and boys are good cheese and butter makers, 

 but through lack of preliminary education they 

 are unable to successfully place on paper the 

 knowledge they really possess. 



It is for these men more particularly that the 

 authors have prepared this little book. 



All up-to-date dairy literature has been freely 

 consulted with the hope of making these question 

 compends of the greatest service. Many new facts 

 that have never appeared in any dairy books have 

 been added and written in simple language. The 

 special work on adulterations should be of consid- 

 erable value to dairy instructors and to those who 

 wish to prepare for civil service examinations for 

 state positions in dairy work. 



It is the intention of the authors to keep this 

 book strictly up to date, and they will be grateful 

 to all readers who may suggest any corrections or 

 improvements that might be made to further the 

 usefulness of the book. 



CHAS. A. PUBLOW 

 HUGH C. TROY 



September, 1909 



