TABLE OF CONTENTS 



Page. 



Chapter XXIX. Skimmilk-Buttermilk 233 



Chapter XXX. Certified Milk 236 



Chapter XXXI. Relative Market Value of Milk and Its 



Products 239 



PART III. SUPPLEMENT. 



Chapter XXXII. Valuing Dairy Stock 244 



Chapter XXXIII. Legumes (Alfalfa and Clovers) 253 



Chapter XXXIV. The Dairy House 256 



Chapter XXXV. Washing and Sterilizing Milk Vessels. .263 



Chapter XXXVI. Keeping Accounts 269 



Chapter XXXVII. Water and Ice Supply 274 



Chapter XXXVIII. Dairy By-Products 280 



Chapter XXXIX. Machine Milking 282 



Chapter XL. Pasteurization of Milk and Cream 284 



Appendix 287 



Index ! 293 



