PREFACE TO FIFTH EDITION. 



In preparing the fifth edition of Creamery Butter- 

 making, a thorough revision has been made of the entire 

 book and about one hundred pages of new matter 

 have been added. Indeed nothing has been left undone to 

 bring the book strictly up-to-date, in order that it may 

 merit a continuance of the high favor in which the book 

 has been held since its first appearance. 



All available sources of information have been made 

 use of, including scores of leading buttermakers and 

 creamery managers whose assistance 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. 



Valuable advice and assistance has been received 

 from Math Michels, a veteran creamery buttermaker of 

 Wisconsin, who recently conducted the Wisconsin Educa- 

 tional Butter and Cheese Scoring Exhibitions. 



