TABLE OF CONTENTS. 



PART L— PRIVATE DAIRYING. 



Chapter I. — The Dairy Herd, Selection, Breed and 



Breeding 9 



Chapter II.— Feed and Management 30 



Chapter III.— Care of Dairy Utensils 62 



Chapter IV.— Milking 65 



Chapter v.— Milk from Cow to Cream Vat 81 



Chapter VI. — Ripening and Churning 94 



Chapter VII. — Salting, Working, Packing and Print- 

 ing 103. 



Chapter VIII. — Marketing Dairy Butter 110 



Chapter IX.— Skim-milk 116 



PART II.— CREAMERY MANAGEMENT. 



Chapter I.— Care of Milk by Patrons 147 



Chapter II. — Receiving Milk at Creamery 154 



Chapter III.— The Babcock Milk Test (by E. H. Far- 



rington) 160 



Chapter IV. — Tempering and Separating 169 



Chapter V. — Ripening and Churning Cream. . . . 182 

 Chapter VI. — Salting, Working, Packing and Mar- 

 keting 204 



Chapter VII.— Care of Skim-milk at the Creamery. . 214 

 Chapter VIII.— Care of Buildings and Utensils. . . 217 

 Chapter IX. — Suggestions to Those About to Build a 



Creamery 226 



Chapter X. — Gathered-Cream Work 238 



Chapter XI.— A Talk With Creamery Employes. . . 249 



Appendix.— An Acid Test of Cream 257 



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