PREFACE TO SIXTH EDITION 



In preparing the sixth edition of Creamery Buttermak- 

 ing, a thorough revision has been made of the entire 

 book, and six new chapters have been added. The new 

 chapters are: ''Creamery Ice Cream Making," "Eggs 

 As a Creamery Side Line," "Creamery By-Products,'* 

 "Advice To Young Buttermakers," "GasoHne Power'* 

 and "Determination of Sah in Butter." 



Nothing has been left undone to bring the book strictly 

 up-to-date in every particular. All available sources of 

 information have been made use of, including scores of 

 leading buttermakers and creamery managers whose as- 

 sistance has been especially valuable in determining the 

 soundness of many new features that have recently sprung 

 up in creamery work. Much information relating to the 

 latest developments in creamery work has been secured 

 at first hand by visiting the leading creamery sections of 

 the country. 



The general adoption of the book as a text and refer- 

 ence book in American Dairy Schools and the warm re- 

 ception that has been accorded it in foreign dairy coun- 

 tries, naturally has been a source of much satisfaction to 

 the author and has prompted him more than ever to leave 

 nothing undone in the present revision to make the book 

 worthy of the confidence in which it is being held. 



