PREFACE. 



Dairying in its various phases is undergoing 

 marked changes in the methods employed at dairy 

 farms, creameries and city milk supply establish- 

 ments. These rapid changes reciuire a knowledge of 

 the latest and most approved methods for handling 

 the work incident to each phase of practical dairy- 

 ing. The demand for trained and well informed men 

 has created a desire for knowledge in this line of 

 work. In view of this fact, as well as requests which 

 came to me for information on subjects pertaining 

 to creamery butter-making, city milk supply and 

 calculating dividends I felt impelled to place this 

 little volume, containing the results of my twenty- 

 five years experience both on dairy farms and in 

 creamery butter-making, as well as my experience 

 as instructor in dairying at the University of Wis- 

 consin, before the practical dairyman. 



If I should succeed in helping only a small num- 

 ber of the dairymen of the country to better their , 

 financial condition ; if I should succeed in arousing 

 to some extent the interest of the dairying fraternity 

 with regard to the need of cleaner and purer milk, 

 as well as to the need of pasteurizing all milk and 

 cream (even for cheesemaking), I should feel amply 

 repaid for the time and labor spent in the produc- 

 tion of this volume. 



