PREFACE. 
Dairy instruction has hitherto been confined chiefly to 
the economical production of milk and the manufacture 
of butter and cheese. Yet those who have thoroughly 
studied the subject must admit that market dairying 
deserves fully as much attention as either the econom- 
ical production of milk or the manufacture of butter 
or cheese. 
The subject of market dairying presents two very im- 
portant aspects: One is to educate dairymen to produce 
better and more wholesome milk; the other is to instruct 
them in all the economies relating to their business so 
as to insure maximum financial returns. 
For a number of years the author has been brought 
face to face with the problems relating to market dairy- 
ing. He has been actively engaged in the production and 
marketing of sanitary milk and cream, and in the manu- 
facture and marketing of ice cream, cottage cheese, and 
skimmilk-buttermilk. The markets and diiry conditions 
of the country have been thoroughly investigated and 
new methods and plans have been developed, some of 
which have already been published in bulletin form or 
otherwise. 
The production of this volume is, therefore, largely the 
result of the knowledge and experience thus gained, and 
the realization of the urgent and increasing needs along 
this line of dairying. An attempt has been made to so 
arrange the material that it might answer the needs of 
both the classroom and the dairyman who cannot attend 
a dairy school. 
Joun MIcHELS. 
April 1, 1909. 
