: CONTENTS. 



CHAPTEE VII. 



THE ECONOMIC ASPECTS OF DAIRYING. 



139-146. Sale of milk for direct consumpt. Utilization of milk by making it into 

 butter. Utilization of milk by making it into fat cheese. Countries adapted 

 for making milk into cheese. Difficulty of marketing cheese. Utilization of 

 milk in different countries. Calculations for different methods of milk utiliza- 

 tion. Amounts realized by different milk products. Profit from sale of milk for 

 direct consumption. Profit from manufacture of fatty soft cheese. Profit from 

 hard cheese. Profit in ice treatment and manufacture of butter and half-fat 

 cheese. Keeping of books. Machine for weighing milk. Milk registers. Yields 

 of various milk products. Payment of milk according to weight and composi- 

 tion. Payment of milk in dairy companies in which fatty hard cheeses are 

 made. Payment of milk in dairies having a limited trade. Structure and 

 arrangement of a large dairy pp. 296-315 



CHAPTER VIII. 



MARGARINE AND MARGARINE CHEESE. 



147_8. Margarine history of its discovery, extent of trade in, fats used in manu- 

 facture of. Butterine fraudulent manufacture of. Development of trade in 

 different countries. Composition of Margarine. Margarine cheese limited 

 demand for, preparation of, pp. 316-326 



CHAPTER IX. 



149. EXPLANATION OF TABLES IN APPENDIX, pp. 327-330 



