. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers, and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches. Gardening. The Rural Science Series Milk and Its Products A Treatise upon the Nature and Qualities of Dairy Milk, and the Manufacture of Butter and Cheese By HENRY H. WING Assistant Professor of Dairy Husbandry in the Cornell University THIRD EDITION —311 PAGES — 33 ILLUSTRATIONS ~ $ IN this volume the whole field of
. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers, and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches. Gardening. The Rural Science Series Milk and Its Products A Treatise upon the Nature and Qualities of Dairy Milk, and the Manufacture of Butter and Cheese By HENRY H. WING Assistant Professor of Dairy Husbandry in the Cornell University THIRD EDITION —311 PAGES — 33 ILLUSTRATIONS ~ $ IN this volume the whole field of dauying is intelligently consid- ered. The production and character of the lacteal fluid are first discussed, and then in order are taken up the marketing of milk, the production and handling of butter, cheese, and all the products of the dairy. Although the book is up to date in its science, it is none the less a complete guide to modern dairy practice. The illus- trations serve to point the practical recommendations of the text. No recent work on dairying has been so well received as this. 64 ifilk (ind Its Products. these strainers should be cleansed, with great care, ond should be frequently i-enewed. Treatment lifter ilrmcitig.— So soon as the milk is drawu, it should be rapidly brought to a temperature slightly behiw the surrounding atmosphere. While it is being cooled it should be stirred to prevent the oi-eam from rising, and in milk that has been cooled in this way there will be comparatively little tendency afterward for the cream to separate from the milk. Milk so treated is in an ideal condition for consump- tion, even thniigli the .consumer may consider the (jnality poor because of the slight tendency of the tream to fnrm^ on the anrfaee. A'ertitimi of milk.—Milk when drawn from the cow contains u certain amount of dissolved gases. These gases contain more or less of what is known as animal odor, the amount of this odor depending very largely npon the physi
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