"Dairy instruction has hitherto been confined chiefly to the economical production of milk and the manufacture of butter and cheese. Yet those who have thoroughly studied the subject must admit that market dairying deserves fully as much attention as either the economical production of milk or the manufacture of butter or cheese.The subject of market dairying presents two very important aspects: One is to educate dairymen to produce better and more wholesome milk; the other is to instruct them in all the economies relating to their business so as to insure maximum financial returns.For a number of years the author has been brought face to face with the problems relating to market dairying. He has been actrvely engaged in the production and marketing of sanitary milk and cream, and in the manufacture and marketing of ice cream, cottage cheese, and skimmilk-buttermilk."This historic book on market dairying and milk products is a reprint of the original published in 1912. Illustrated with many historic pictures.