A Manual of Milk Products 



By W. a. stocking, Jr. 



Professor of Dairy Bacteriology in the New York State College of 



Agriculture at Cornell University 



Cloth, 12mo, $2.50 

 This is a very recent addition to the Rural Manual 

 Series under the editorship of L. H. Bailey. The work is 

 intended to serve as a reference book covering the entire 

 subject of milk and its products. There are chapters on 

 The Chemical Composition of Milk, The Factors Which In- 

 fluence Its Composition, Physical Properties, The Various 

 Tests Used in the Study of Milk, The Production and 

 Handling of Milk, Butter Making, The Cream Supply, 

 Butter Making on the Farm, Cheese Making, and the Bac- 

 teriology of Dairy Products. 



Milk and Its Products 



By henry H. wing 



Professor of Dairy Husbandry in Cornell University 



New Revised Edition, with new illustrations, cloth, 12mo, $1.60 



The revolution in dairy practice, brought about by the 

 introduction of the centrifugal cream separator and the 

 Babcock test for fat, by a more definite knowledge regarding 

 the various fermentations that so greatly influence milk, 

 and the manufacture of its products, have demanded the 

 publication of a book that shall give to the dairyman, and 

 particularly to the dairy student, in simple, concise form, 

 the principles underlying modern dairy practice. Such has 

 been Professor Wing's purpose in this work. This is not a 

 new edition of the author's very successful volume published 

 under the same title many years ago; it is, in reality, an 

 entirely new book, having been w^holly reset and enlarged by 

 the addition of new matter, both text and illustrations. The 

 author's aim has been at all times to give the present state 

 of knowledge as supported by the weight of evidence and the 

 opinions of those whose authority is highest. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



