The following pages contain advertisements of a few of the Macmillan books on kindred subjects.
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
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
Publishers 64-66 Fifth Avenue New York