PREFACE TO FOURTH EDITION. 
The American dairy school is of recent origin, the first one 
having been started in Wisconsin in 1891. 
With the dairy school came the need of pedagogic state- 
ments of the subjects taught therein. 
It fell to the lot of the author of this book to make such a 
statement of cheese making. His first attempt was printed in 
1893 under the title of ‘‘Cheddar Cheese Making.’’ This first 
attempt met with an encouraging reception and was translated 
into the French language by Emile Castel for the use of the 
Canadians in the Province of Quebee. A second and revised 
edition under the same name was printed in 1895. In 1900 the 
book was again revised and the scope enlarged to include Swiss, 
Brick, Limburger, Edam and Cottage cheese, and the title 
changed to that of ‘‘Cheese Making.’’ The edition printed at 
that time is now exhausted and our knowledge of the subject has 
increased, requiring a number of important changes to bring 
the book up to date. 
Because of their relation to the subject, milk testing and 
dairy bacteriology have been touched upon briefly. An ex- 
haustive treatment has not been necessary as there are text- 
books treating these subjects. 
This is primarily a text-book and not a reference volume. 
To make the latter out of it would make it unwieldly for the 
former purpose. An analytical index, a complete table of con- 
tents, and references to original matter will, however, assist the 
busy man, student or instructor to look up references quickly or 
to find original data. 
JOHN W. DECKER. 
Columbus, O., Jan. 1, 1905. 
