PREFACE TO FIFTH EDITION. 
The untimely death of the author of this book last year re- 
moved a pioneer student and investigator of cheese making in- 
this country. By education and training Professor Decker was 
equipped as few for educational work in his chosen profession, 
and he gave to this work his undivided energies and enthusiasm. 
As instructor in dairying in the University of Wisconsin and 
later as professor of dairying in the Ohio State University he 
labored untiringly and with great success for the upbuilding of 
the dairy industry of these states, and for the general advanee- 
ment of American dairying. 
The work done in writing this book has been of as great im- 
portance as Professor Decker’s labors as a teacher and lecturer. 
For fifteen years it has been the standard book in the English 
language on the subject of Cheese Making and has been used as 
a text-book in all American agricultural colleges in which special 
courses in cheese making are offered. In preparing a new edi-: 
tion of my lamented co-worker’s book, it has been my effort to 
retain, as far as possible, its stamp of individuality, and changes 
have only been introduced where it was deemed very desirable 
to do so. Discussions of a number of new topies have, however, 
been added in order that the book may continue to be a thor- 
oughly reliable and up-to-date guide to the manufacture of 
American cheddar and other kinds of cheese made in this coun- 
try. Among new subjects that have been discussed in this edi- 
tion may be mentioned: Cold-curing and paraffining of cheddar 
cheese, use of acidimeter, Hart’s test for casein in milk, a synop- 
sis of defects in American cheddar cheese, manufacture of 
Camembert, Gouda, Italian, Potted, Sage and other kinds of 
fancy cheese, ete. 
Acknowledgement is due my colleagues, Professor E. H. 
Farrington and Messrs. M. Michels and Roy T. Harris, for valu- 
able aid rendered in the preparation of this edition; also to Wis- 
consin Experiment Station and Creamery Package Mfg. Co. of 
Chicago, for the loan of cuts. 
F. W. Wott. 
Madison, Wis., Dec. 28, 1908. 
