Page:Practical Cheddar Cheese-making.djvu/5



primary object of this book on Cheddar cheese- making is, that it may be of assistance to cheese- makers, on farms, or in cheese-making dairies, and to students at dairy schools. Constant repetition will be found in its pages, but the writer has found by experience that important facts require repetition, if they are to be impressed on the mind. The information given is that obtained from a number of years’ experience in Cheddar cheese-making, both with small and large quantities of milk, on farms, and in dairies, and while teaching students, and if the advice proves helpful to those encountering difficulties with their cheese, the book will have served its purpose.

DORA G. SAKER.

February, 1917.