PREFACE TO THIRD EDITION 



The science of dairying is constantly ijroadening. The 

 methods and art of manufacturing the best quality (jf butter 

 have gradually changed in conformit}' with the scientific prin- 

 ciples involved, and no one should now undertake to manufac- 

 ture butter until he has made a careful stud}' of the principles 

 governing the best methods of manufacture 



The authors admit that, in our present state of knowledge 

 and experimental progress, it is in some instances difficult to 

 distinguish well-estabhshed facts from those not universally 

 confirmed; hence, it has been their object to give only informa- 

 tion supported by the preponderance of experimental evidence. 



The first and second editions of this book have been received 

 by the dairy schools and the practical creamer}-men m a manner 

 indicating that the work has met with general appro\'al. The 

 third edition has been carefully revised, and additional chapters 

 have been added. The new chapters are: first, Defects Found in 

 Butter — Some of the Causes and their Pre\x-ntion; second, 

 Neutralization of Cream; third. Milk and its Products as Foods — 

 High Value of Milk Fat; fourth, Cold Storage and Butter for 

 Storage Purposes; fifth. New Tests, including Accurate Method 

 of Determining Per Cent of Fat in Buttermilk, Skim-milk and 

 Ice Cream. The authors' endeavor has been to bring the book 

 strictl}^ up to date, and to include the latest and most approved 

 methods in dair)'ing. 



The authors believe that the subject of dairying should no 

 longer be treated as a whole, and for this reason have treated 

 special branches of the subject. In this volume they have en- 

 deavored to give such scientific information as relates to the 

 manufacture of butter. 



