PREFACE TO SECOND EDITION. 
In preparing the second edition of Market Dairying, 
an.attempt has been made to cover the entire subject of 
market milk as completely as possible, and to include 
instruction in the various side-lines which milk dealers 
may engage in at considerable profit. The subjects of 
butter and cheese making have also been accorded con- 
siderable space in order to satisfy the needs of those 
who are looking for information not only on the sub- 
ject of milk but on the manufacture and handling of the 
common milk products as well. 
Practically every chapter has been revised and ampli- 
fied. This, together with the addition of fifteen new 
chapters, has nearly doubled the number of Bages found 
in the first edition. 
The constant aim in the present revision has been to 
adapt the book for class instruction, but it is believed 
that the scope and treatment will also justify its use as 
a reference book by all milk dealers as well as butter 
and cheese makers. 
