Excerpt from Questions and Answers, on Milk and Milk-Testing

Anyone who has had experience in teaching short-course students in dairying realizes the difficulty most of these students have in taking notes and in preparing for examinations. Many of these men and boys are good cheese and butter makers, but through lack of preliminary education they are unable to successfully place on paper the knowledge they really possess.

It is for these men more particularly that the authors have prepared this little book.

All up-to-date dairy literature has been freely consulted with the hope of making these question compends of the greatest service. Many new facts that have never appeared in any dairy books have been added and written in simple language. The special work on adulterations should be of considerable value to dairy instructors and to those who wish to prepare for civil service examinations for state positions in dairy work.

It is the intention of the authors to keep this book strictly up to date, and they will be grateful to all readers who may suggest any corrections or improvements that might be made to further the usefulness of the book.

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