Edited by L. H. Bailey Butter
BY E. S. GUTHRIE
Professor in the Dairy Department, New York State College of
Agriculture, Cornell University
A practical discussion of the general characteristics of butter, and of all of the problems connected with its manufacture and marketing, together with a brief history of the product. Among the topics considered are the history of butter; composition and food value of butter; cleansing and care of dairy utensils; care of milk and cream; cream separation; grading milk and cream and neutralizing acidity; pasteurization; cream ripening; churning, washing, salting and packing butter; flavors of butter; storage of butter; marketing; whey butter, renovated and ladled butter; margarine, and testing.
A Manual of Milk Products
By W. A. STOCKING, Jr.
Professor of Dairy Bacteriology in the New York State College of
Agriculture at Cornell University
$2.00
This is the most recent addition to the Rural Manual Series under the editorship of L. H. Bailey. The work is intended to serve as a reference book covering the entire subject of milk and its products. There are chapters on The Chemical Composition of Milk, The Factors Which Influence Its Composition, Physical Properties, The Various Tests Used in the Study of Milk, The Production and Handling of Milk, Butter Making, The Cream Supply, Butter Making on the Farm, Cheese Making, and the Bacteriology of Dairy Products.
The Modern Milk Problem
By J. SCOTT MacNUTT
Lecturer on Public Health Service in the Massachusetts
Institute of Technology
With 16 plates and 22 illustrations. Cloth, 12mo, $2.00
Notwithstanding the fact that the milk problem is constantly growing more acute in many parts of the United States, no book has thus far appeared treating, in a brief space, its main aspects and stressing the practical and economic as well as the sanitary factors involved. The present volume is designed to fill this obvious need by providing a convenient survey of a perplexing subject—not merely for health officials and milk inspectors, but also for dairy-men and city milk dealers, agricultural authorities, legislators charged with the framing of milk laws, inquiring consumers and members of organizations engaged in efforts to secure better milk supplies, physicians, and all others who are interested in the understanding and solution of the milk problem. The entire work is essentially practical and valuable as a constant reference.
Cooperation: The Hope of the Consumer
By EMERSON P. HARRIS
President of the Montclair CoÖperative Society. With an
Introduction by John Graham Brooks.
Cloth, 12mo
The author's purpose has been to discuss coÖperative purchasing, to show why it is desirable, to indicate the evils which it reforms, to present the operation of a coÖperative store and to consider the difficulties which must be overcome.
The titles of the four parts into which this work is divided are as follows: The Failure of Our Middlemanism, Reasons and the Remedy, Practical CoÖperation, Background and Outlook.
The Marketing of Farm Products
By L. D. H. WELD
$1.60
This book aims to set forth the fundamental principles of market distribution as applied to the marketing of agricultural products. It begins by pointing out the place that marketing occupies in the general field of economics, and by applying accepted economic principles to the marketing process. It then explains the general organization and methods of marketing, beginning with marketing at country points, and passes on to a description of the methods and functions of the various classes of wholesale dealers. After describing the factors affecting the cost of marketing, illustrated by data concerning the marketing of certain specific products, a number of special problems are treated, such as price quotations, future trading, inspection and grading, public markets, coÖperative marketing, etc.
THE MACMILLAN COMPANY
Publishers64-66 Fifth AvenueNew York
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