INTRODUCTION. 



The aim of all of us, regardless of the kind of 

 work in which we are engaged, is to better our 

 finaneial and social position. In ojcler to realize, at 

 least in part, our ambition, we must spend a large 

 part of the time not actively engaged in earning a 

 living, in study and research. By this I mean that 

 we should spend a few hours every day in reading 

 what other men. who are actively engaged in our 

 own line of work, arc doing. We should spend some 

 time in studying out what course is best for carry- 

 ing out our plans, and for meeting competition. 

 Such a line of thought is necessary for reaping the 

 greatest pleasurt' and profit from our work. 



Realizing the importance of modern methods in 

 dairying, and the necessity for their adoption by the 

 dairyman and creameryman, this little book has 

 been written. 



The testing of milk and cream is treated in two 

 chapters. Chapter III in Book I treats this subject 

 in a general way, and Chapter V in Book II dis- 

 cusses it more fully. These two chapters should 

 be read jointly, in order that the reader may not 

 form wrong conclusions as to my point of view. 



Recognizing a public sentiment which is in con- 

 formity with my views on the pasteurization of milk 

 and cream, one chapter divided into two parts has 

 been devoted to this subject. The reader is re- 



