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 fate 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 dairy 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 ^f 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. 



John Michels. 



April I, 1909. 



