This is a very recent addition to the Rural Manual Series under the editorship of L. H. Bailey. The work is intended to serve as a reference book covering the entire subject of milk and its products. There are chapters on The Chemical Composition of Milk, The Factors Which Influence Its Composition, Physical Properties, The Various Tests Used in the Study of Milk, The Production and Handling of Milk, Butter Making, The Cream Supply, Butter Making on the Farm, Cheese Making, and the Bacteriology of Dairy Products. Milk and Its Products BY HENRY H. WING Professor of Dairy Husbandry in Cornell University _New Revised Edition, with new illustrations, cloth, 12mo, $1.60_ The revolution in dairy practice, brought about by the introduction of the centrifugal cream separator and the Babcock test for fat, by a more definite knowledge regarding the various fermentations that so greatly influence milk, and the manufacture of its products, have demanded the publication of a book that shall give to the dairyman, and particularly to the dairy student, in simple, concise form, the principles underlying modern dairy practice. Such has been Professor Wing’s purpose in this work. This is not a new edition of the author’s very successful volume published under the same title many years ago; it is, in reality, an entirely new book, having been wholly reset and enlarged by the addition of new matter, both text and illustrations. The author’s aim has been at all times to give the present state of knowledge as supported by the weight of evidence and the opinions of those whose authority is highest. ------------------------------------------------------------------------ ● Transcriber’s Notes: ○ Footnotes have been gathered and moved to their own section. ○ Missing or obscured punctuation was silently corrected. ○ Typographical errors were silently corrected. ○ Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book. ○ Text that was in: italics is enclosed by underscores (_italics_); bold by is enclosed by “equal” signs (=bold=).