Dairy instruction has hitherto been confined chiefly to the economical production of milk and
the manufacture of butter and cheese. Yet those who have thoroughly studied the subject must
admit that market dairying deserves fully as much attention as either the economical production
of milk or the manufacture of butter or cheese. The subject of market dairying presents two
very important aspects: One is to educate dairymen to produce better and more wholesome milk
the other is to instruct them in all the economies relating to their business so as to insure
maximum financial returns. For a number of years the author has been brought face to face with
the problems relating to market dairying. He has been actrvely engaged in the production and
marketing of sanitary milk and cream and in the manufacture and marketing of ice cream
cottage cheese and skimmilk-buttermilk. This historic book on market dairying and milk
products is a reprint of the original published in 1912. Illustrated with many historic
pictures.
