The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.

A detailed author and subject index is included. References in the index are to item numbers and not to page numbers.

This glossary, issued in 1924, and revised, provides terms used in fire control.