XXIV INTRODUCTION. 



has been deficient in an adequate exposition of the science and 

 practice of dairying as now understood. Undoubtedly the most 

 valuable information available to the English reader on this subject 

 is to be found in the admirable Bulletins issued, from time to time, 

 by the United States Department of Agriculture, in which the 

 results of the more important researches in the domain of dairying 

 science are epitomized. We are also indebted to America for some 

 of the most recent improvements in methods and appliances, which 

 have greatly facilitated and improved the operations of the practical 

 art of dairying. It is to German and Scandinavian authorities, 

 however, that we have to turn for a complete exposition of the 

 science of dairying; and among continental authorities a first place 

 has for many years been assigned to Professor Fleischmann. 



The English editors and translators cherish the hope that in 

 rendering Professor Fleischmann's comprehensive text-book on The 

 Science and Practice of Dairying available to the English reader 

 they may contribute something to the development of the most 

 enlightened dairy practice. A large number of new illustrations- 

 have been introduced into the English edition; while here and 

 there short passages have been omitted which possessed interest 



Jr o r 



for German readers only. 1 



1 The English editors desire to acknowledge their indebtedness to Dr. Paul Vieth, Director 

 of the Hameln Milchverschaftliche Institut, and to Mr. John R. Campbell, B.Sc., lecturer on 

 Dairying in the West of Scotland Technical College, Glasgow, for assistance in reading a- 



portion of the work while in proof. 



C. M. AIKMAN. 



January, 1896. R. PATRICK WRIGHT. 



