2 MODERN BUTTER MAKING. 



quested to read the works of other men who have 

 made pasteurization a study, in connection with this 

 chapter. 



Realizing the need of greater accuracy and train- 

 ing in calculating dividends at creameries as well 

 as performing other mathematical calculations, a 

 few chapters are devoted exclusively to this part 

 of creamery work. The intention is to present to 

 the reader the main principles of decimals and per- 

 centage, for, upon these are based all calculations 

 pertaining the dairying. 



Decimal places are carried out only as far as was 

 deemed advisable for practical work. 



A general table of contents is placed in the front 

 of the book and a paragraph index giving para- 

 graph numbers is placed before each chapter. Num- 

 bers found in the paragraphs are reference num- 

 bers. 



This volume is to be considered only from a prac- 

 tical point of view, and in the subjects treated in 

 it, an effort has been made to handle them in a 

 manner suitable for the every day practical cream- 

 eryman. 



