been brought together from the experience of the writers, supplemented by free use of the literature in several languages. Standard references to this literature are added in the text.

No introduction to the subject of cheese should fail to mention the work of J. H. Monrad, who has recently passed away. Mr. Monrad never collected his material into a single publication, but his contributions to chees-emaking information, scattered widely in trade literature over a period of thirty years, form an encyclopedia of the subject.

Bulletins of the Agricultural Experiment Stations and United States Department of Agriculture have been quoted extensively, with citation of the sources of the material. Personal assistance from Professor W. A. Stocking and other members of the Dairy Department of Cornell University, and C. F. Doane of the United States Department of Agriculture, is gladly acknowledged.

Students cannot learn out of books to make cheese. They may, however, be aided in understanding the problems from such study. To make cheese successfully they must have intimate personal touch with some person who knows cheese. Sympathetic relations with such a teacher day by day in the cheese-room are essential to success in making cheese which, at its best, is one of the most attractive of food-products.

The Authors.

TABLE OF CONTENTS