PREFACE. 



The English editors have prepared this edition of Professor 

 Fleischmann's comprehensive treatise on Dairying in the 

 belief that in doing so they are placing in the hands of 

 British dairy-farmers a work on the science and practice of 

 their difficult art which will be found invaluable alike for 

 study and for reference. They also believe that it forms 

 a text-book specially well fitted to supplement and explain 

 to students at our numerous Dairy Schools and Agricultural 

 Colleges the practices of dairy management there shown in 

 operation. 



Professor Fleischmann has long enjoyed the reputation of 

 being one of the greatest living authorities on the science 

 and practice of dairying, and his treatise in German is 

 familiar to all specialists as the best work on the subject. 

 The great advances made in agricultural education in this 

 country in recent years have been the means of calling into 

 existence a number of excellent works in the different depart- 

 ments of agricultural science; but the editors believe that 

 Professor Fleischmann's work, in an English form, supplies, 

 in the -conventional phrase, "a felt want". They trust that 

 the addition of a considerable number of illustrations (not 

 included in the German edition) will still further enhance its 

 value. 



The great importance of milk and other dairy products 

 as articles of diet renders any work dealing with the subject 

 of great interest to many others besides the dairy-farmer and 



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