THE RURAL TEXT-BOOK SERIES
Edited by L. H. Bailey
Butter
By E. S. GUTHRIE
Professor in the Dairy Department, New York State College of Agriculture, Cornell University
Cloth, 12mo, $1.75.
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.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
