PREFACE: The present volume is intended for the use of dairy students, factory operators, dairymen, food chemists and others interested in the testing or analysisof milk and its products. The subject has been largely treated in a popular manner; accuracy and clearness of statement and systematic arrangement of the subject matter have, however, been constantly kept in mind. The aim has been to make the presentation intelligible to students with now further training than a common-school education. Complete directions for making tests of milk and other dairy products are given; difficulties which the beginner may meet with are considered in detail, and suggestions offered for avoiding them..... This early work is a detailed study on the subject with much of the information being useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affo