Chapters in this book

1. Frontmatter 1
2. Preface 5
3. Contents 7
4. I. The Manufacture of Butter 11
5. II. Organization for the Production of Butter 44
6. III. Geographic Distribution of Butter-Producing Areas 77
7. IV. Organization for Dairy Education 102
8. V. Grading and Judging Butter 117
9. VI. History and Development of the Organization of the Butter Market 139
10. VII. The Present Organization of the Butter Market 153
11. VIII. Butter Prices 181
12. IX. Adulteration and Oleomargarine 210
13. X. The Oleomargarine Law and Its Development 241