THE RURAL SCIENCE SERIES 
ILK AND ITS PRODUCTS: A 
Treatise upon the Nature and Qualities of 
Dairy Milk, and the Manufacture of But- 
ter and Cheese. By HENRY H. WING, Assis- 
tant Professor of Dairy Husbandry in the Cornell 
University. 
208 PACES—33 ILLUSTRATIONS—$1.00 
In: this volume the whole field of dairying is in- 
telligently considered. The production and charac- 
ter of the lacteal fiuid are first discussed, and then 
in order are taken up the marketing of milk, the 
production and handling of butter, cheese, and all 
the products of the dairy. Although the book is 
up to date in its science, it is none the less a com- 
plete guide to modern dairy practice. The illustra- 
tions serve to point the practical reeommendations 
of the text. No recent work on dairying has been 
so well received as this. 
Mitk anp Irs Propucts includes chapters ‘on: Secretion of 
Milk ; Composition of Milk; Testing of Milk; Ferments and Fer- 
mentations of Milk, and their Contro] ; Market Milk ; Separation of 
Cream ; Ripening of Cream; Churning; Finishing and Marketing 
Butter; Milk for Cheese-Making; Cheddar Cheese-Making; Varie- 
ties of Cheese; By-Products of the Dairy; Butter and Cheese Fac- 
tories; Statistics and Economics of the Dairy Industry; Appendix, 
comprising useful rules and tests, metric system, dairy laws, and 
references to dairy literature. 
“The book is a mine of valuable information, and ought to be in the 
hands of all progressive dairymen.”—New England Farmer. 
