Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . XXVII and XXIX)the rennet tests (chapter VI) should be studied, and while makingAmerican cheese and other varieties repeatedly in the work room,the class may study the remaining chapters of Parts I and II, thusutilizing the entire book, if time permits. Acknowledgment is due for the loan of cuts by the Wisconsin Experi-ment Station; The Marschall Dairy Laboratory of Madison, Wis.;Stoelting Bros., Kiel, Wis.; Brillion Iron Works, Brillion, Wis.; CreameryPackage Mfg. Co., Chicago, 111.; D
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . XXVII and XXIX)the rennet tests (chapter VI) should be studied, and while makingAmerican cheese and other varieties repeatedly in the work room,the class may study the remaining chapters of Parts I and II, thusutilizing the entire book, if time permits. Acknowledgment is due for the loan of cuts by the Wisconsin Experi-ment Station; The Marschall Dairy Laboratory of Madison, Wis.;Stoelting Bros., Kiel, Wis.; Brillion Iron Works, Brillion, Wis.; CreameryPackage Mfg. Co., Chicago, 111.; Damrow Bros., Fond du Lac, Wis., andLouis F. Nafis, Chicago. The book is designed to meet the needs of cheesemakers, dealers,factory patrons, students and others interested in the subject of cheese-making. J. L. Sammis. Madison, July 1, 1918. To STEPHEN MOULTON BABCOCK, , ,Chief Chemist of The Wisconsin Experiment Station Who, as a teacher, and later as a co-worker, by patient labor and wise counsel, inspired the author with a greater love for the profession of dairying, THIS BOOK IS INSCRIBED. DR. STEPHEN MOULTON BABCOCK.
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
