Courses in Dairying

"Courses in Dairying," a publication from the College of Agriculture at the University of Wisconsin, offers a comprehensive overview of dairy farming practices at the turn of the 20th century. This book provides detailed insights into various aspects of dairying, including the selection and care of dairy cattle, milk production, and the manufacturing of dairy products such as butter and cheese.

Originally intended as a practical guide for students and farmers, "Courses in Dairying" showcases the scientific approaches to improving dairy yields and quality. This historical document is invaluable for anyone interested in the history of agricultural education and the evolution of dairy farming techniques. It also provides a snapshot of early 20th-century agricultural practices and their impact on the dairy industry.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.