Excerpt from Elements of Dairying The American Dairy School had its rise in 1891. The instructors had no precedents to fall back upon. A system of laboratory and classroom work had to be evolved. In other words dairying had to be put into pedagogic form. Classroom work was necessarily in the form of lectures, and the lectures have been taking the form of text-books. These books have been written for a twofold purpose; first, for those in the classroom, and second, for the public. This volume has followed this course. For-several years the author has used many notes in lectures before his classes and in public-addresses. He believes that such a book used as a nucleus around which he can build will enable the students to get a firmer and wider grasp of the subject than by lectures alone, and at the same time he believes that the dairy public is looking for such a treatment of the subject. During the past fifteen years a great many facts about milk and its products have been learned. These facts have been set in order and constitute the science of dairying. Other books have been written to cover the field of cheese making, milk testing and dairy bacteriology. No attempt has been made to duplicate those books in this volume, but those things that form the foundation of dairying have been considered. The book has therefore been named "The Elements of Dairying." About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.