None
person manufacturing pure unadulterated butter or full-cream cheese in such county. The secretary of the association shall forthwith send to the Commissioner of Agriculture a copy of such trade-mark, which copy he shall place on file in his office, noting thereupon the day and hour he received the same. But one county trade-mark for butter and for cheese shall be placed on file for the same county. No association shall adopt any trade-mark of any county already on file, or use that of any other county in the formation of a trade-mark. Sec. 36. Object and intent of this article. —This article and each section thereof are declared to be enacted to prevent deception in the sale of dairy products, and to preserve the public health, which is endangered by the manufacture, sale and use of the articles or substances herein regulated or prohibited. Sec. 37. Penaliies.—Every person violating any of the provisions of this article shall forfeit to the people of.the state of New York the sum of one hundred dollars for every such violation. When such violation consists of the manufacture or production of any prohibited article, each day during which or any part of which such manufacture or production is carried on or continued shail be deemed a separate violation of the provisions of this article. When the violation consists of the sale, or the offering or exposing for sale or exchange of any prohibited article or substance, the sale of each one of several packages shall constitute a separate violation, and each day on which any such article or substance is offered or exposed for sale or exchange shall constitute a separate violation of this article. When the use of any such article or substance is prohibited, each day during which or any part ot which said article or substance is so used or furnished for use shall constitute a separate violation, and the furnishing of the same for use to each person to whom the same may be furnished shall constitute a separate violation. References. 259 D. REFERENCES TO AGRICULTURAL EXPERIMENT STATION REPORTS AND BULLETINS. The following references will aid the student who desires to make a more thorough study of the subjects discussed. They are taken wholly from the literature of American agricultural investigations, and include only some of the more important articles. The Experi- ment Station Record and the Handbook of Experiment Station Work, both issued by the U. 8. Department of Agriculture, contain many condensed results of dairy investigation. CHAPTER I. Studies in Milk Secretion. Indiana Bull. No. 24, pp. 13-16. How is Milk Formed? Nevada Bull. No. 16, pp. 4-5. Elaboration of Milk. Ontario Rept. for 1893, pp. 165-166. Dividing Milkings. Indiana Bull. No. 24, pp. 10-13. | Milking Two and Three Times per Day. Vermont Rept. for 1890, pp. 90-96. CHAPTER II. The Composition of Milk. Ontario Bull. No. XXXIX. The Mineral Ingredients of Milk. Maine Rept. for 1890, part II., pp. 52-57. The Constitution of Milk, and Some of the Conditions which Affect the Separation of Cream. Wisconsin Bull. No. 18. Conditions Affecting the Consistency of Milk. Wisconsin Rept. for 1896, pp. 73-80. Chemistry of Dairy Products. Ontario Rept. for 1890, pp. 237-241. Milk Analysis. Connecticut Rept. for 1886, pp. 119-130. Investigations Relating to the Composition of Milk. Wisconsin Rept. for 1890, pp. 114-119. Fibrin in Milk. Wisconsin Rept. for 1893, pp. 143-145. Relation of Fat and Casein in Milk. Vermont Rept. for 1890, pp. 97-100. The Composition, Creaming and Churning of Colostrum. Vermont Rept. for 1891, pp. 104-108. The Fat Globules of Milk. New York for Rept. 1885, pp. 266- 275; Wisconsin Rept. for 1894, pp. 223-239; Ontario Rept. for 1885, pp. 127-130. R 260 Milk and Its Products. The Effects of Feed Upon the Quality of Milk. Iowa Bull. No. 14, pp. 123-142; New Hampshire Rept. for 1893, pp. 138-155, and Bull. No. 9; Bull. No. 16; Bull. No.. 18:;. Bull... No. “20: Tests of Several Breeds of Dairy Cows. A Study of Dairy Pro- ducts. Maine Rept. for 1889, pp. 106-134. The test is continued in Rept. for 1890, Part II., pp. 17-42. Corn Silage for Milch Cows. New York (State) Bull. No. 97, New Series. Investigations of the Several Breeds of Dairy Cattle. New York (State) Reports for 1891, 1892, 1893, 1894.. On the Effects of Feeding Fat to Cows. New York (Cornell) Bull. No. 92. Variations in Milk. [Illinois Bull. No. 17, pp. 9-16, and Bull. No. 24. The Influence of Advancing Lactation upon the Production of But- ter and Cheese. New York (State) Rept. for 1891, pp. 369-389. Effects of Drouth upon Milk Production. New York (State) Bull. No. 105. New Series.. Variations in Milk. Vermont Rept. for 1891, pp. 61-74. Variations in Quantity and Quality of Milk. Vermont Rept. for 1892, pp. 90-119, and Bull. No. 38. The Composition of Milk as Affected by Methods of Milking. Wisconsin Rept. for 1889, pp. 44, 51, 61. CHAPTER III. Milk Tests. (Short, Lactoscope.) Illinois Bull. No. 9, pp. 293-302. Investigation of Milk Tests. (Short, Parsons, Failyer and Willard, Cochran, Patrick,) Illinois Bull. No. 10. Milk Tests: Methods of Testing Milk. (Patrick, Babcock, Beim- ling, Gravimetric.) Illinois Bull. No. 14, pp. 462-467. Methods of Testing Milk. (Short, Patrick, Cochran, Babcock, Beimling.) West Virginia Bull. No. 13, pp. 41-63. Testing Milk. (Short, Patrick, Cochran, Babcock, Soxhlet, Beim- ling.) West Virginia Report for 1890, pp. 68-88. A New Volumetric Method for the Estimation of Fat in Milk, Skimmed Milk, Buttermilk and Cream. (Parsons.) New Hampshire Report for 1888, pp. 69-83. Babcock and Beimling Tests. Ontario Report for 1891, pp. 183- 184. Simple Methods of Determining Milk Fat. (Short, Cochran, Gravi- metric.) Pennsylvania Bull. No. 12. References. 261 Comparative Test of Machines and Methods for the Determination of Fat in Milk. (Short, Beimling, Patrick, Babcock, Gravimetric. ) Mississippi Bull. No. 15, pp. 5-16. A Description of Cochran’s Method for the Determination of Fat in Milk, for the Use of Dairymen. New York (Cornell) Bull. No. XVII. Iowa Station Milk Test. (Patrick). Iowa Bull. No. 8, pp. 295- 316; No. 9, p. 355; No. 11, pp. 484-487. A New Method for Determining the Amount of Butter Fat in Milk. Mississippi Bull. No. 21, pp. 17-19. A New Milk Test. (Beimling). Vermont Bull. No. 21. The Lactanalyt, A New Milk Tester. Vermont Report for 1894, pp. 161-162. A New Method of Milk Analysis (Short) for the Use of Dairy- men, and a Comparison of Its Results with those Obtained by the Churn. Kansas Report for 1888, pp. 149-164. A Method for the Determination of Fat in Milk and Cream. (Parsons.) New York (State) Bull. No. 19. New Series. Feser’s Lactoscope and Fjord’s Centrifugal Controller, described in Ontario Report for 1885, pp. 207-208. Testing Milk at Creameries. (Short.) Vermont Bull. No. 16. The Schoch and Bolender Test Churn. Wisconsin Report for 1884, pp. 23-25. Description of the Test Churn. Ontario Report for 1885, p. 201. The Oil Test for Cream. Wisconsin Bull. No. 12. A New Method for Determining Fat in Milk. (Short.) Wiscon- sin Bull. No. 16 and Report for 1888, pp. 124-136. The Babcock Milk Test was first described in Wisconsin Bull. No. 24 and Report for 1890, pp. 98-113. Improvements and modifi- cations are discussed in Bull. No. 31, pp. 3-16; Bull No. 36, pp. 3-20; Bull No. 52, Report for 1892, pp. 219-244; Report for 1893, pp. 116-121. Compared with the Gravimetric Method in Report for 1896, pp. 138-143. Elsewhere, the method has been described in Pennsylvania Bull. No. 33; Washington Bull. No. 18; New York (Cornell) Bull. No. 29, pp. 77-80; Colorado Bull. No. 20, pp. 3-10; North Carolina Bull. No. 113, pp. 101-111; West Virginia Bull. No. 13, pp. 52-57; Ontario Bull. No. LXI.; Bull. No. XCIII., pp. 5-6; Connecticut Bull. No. 106, pp. 2-9; Bull No. 108, pp. 5-11; Bull No. 117, Report for 1894, pp. 209- 244; Maine Bull. No. 3, Second Series; Bull No. 4, Report for 1891, Part I1., pp. 71-80; Michigan Bull. No. 127; Illinois Bull. No. 27; » North Dakota Bull. No. 22; Pennsylvania Report for 1895, Part IL., 262 Milk and Its Products. pp. 90-100; Nevada Bull. No. 16, pp. 41-51; Mississippi Bull. No. 15, pp. 7-14. Milk Sampling. Delaware Bull. No. XXXI. Composite Milk Samples Tested for Butter Fat. Illinois Bull. No. 16, pp. 504-515. Continued in Bull. No. 18, pp. 27-28. The Composite Sample. Preservatives for Keeping Milk—Samples for Testing. Iowa Bull. No. 11, pp. 482-484. Composite Samples at the Creamery—Chromate Preservatives. Iowa Bull. No. 22, pp. 836-844. Detection of Adulterations in Milk. Wisconsin Bull. No. 31, pp. 17-27; Bull. No. 36, pp. 21-31, and Report for 1892, pp. 245-257. Ontario Bull. No. XCIII., pp. 3-5; Vermont Newspaper Bull. No. 4. Lactometer and Milk Test for Examining Milk. Minnesota Bull. No. 27, pp. 55-56. The Relation between Specific Gravity and Solids of Milk. Wis- consin Report for 1895, pp. 120-126. The Estimation of the Total Solids in Milk from the Per Cent of Fat, and the Specific Gravity of the Milk. Wisconsin Report for 1891, pp. 292-307, and Report for 1893, p. 142. The Lactometer and Fat Test for Cheese and Condensed Milk Factories Maine Bull. No. 4, New Series, pp. 6-10. CHAPTER IV. Dairy Bacteriology. U. S. Dept. Agr. Office of Expt. Stations. Bull. No. 25. The Fermentations of Milk. U. 8S. Dept. Agr. Expt. Stations. Bull. No. 9. Souring of Milk. U.S. Dept. Agr. Farmers’ Bull. No. 29. Milk Fermentations and Their Relations to Dairying. U. 8S. Dept. Agr. Farmers’ Bull. No. 9. The Isolation of Rennet from Bacteria Cultures. Connecticut (Storrs) Report for 1892, pp. 106-126. The Sources of Bacterial Infection, and the Relation of the Same to the Keeping Quality of Milk. Wisconsin Report for 1894, pp. 150-165. Cleanliness in Handling Milk; Bacteriological Considerations. North Dakota Bull. No. 21.. A Microceus of Bitter Milk. Connecticut (Storrs) Report for 1891, pp. 158-162. Pasteurization of Milk and Cream for Direct Consumption. Wis- consin Bull. No. 44. References. 263 Notes on Pasteurization of Milk and Cream. Wisconsin Report for 1895, pp. 158-173. On the Restoration of the Consistency of Pasteurized Milk aud Cream. Wisconsin Report for 1896, pp. 81-94, and Bull. No. 54. A Preliminary Bulletin on Pasteurization of Milk. Michigan Bull. No. 134. Preservation of Cream for Market. Maine Bull. No. 23, New Series. CHAPTER V. Aération and Aérators. New York (Cornell) Bull. No. 39, pp. 90-94. Aération of Milk. Vermont Report for 1892, pp. 123-128. Concerning the Aération of Milk. Indiana Bull. No. 44, pp. 37-39. Town and City Milk Supply. U.S. Dept. Agr. Farmers’ Bull. No. 42, pp. 23-28. Variations in Fat of Milk Served to Customers in Dipping from Cans. New York (Cornell) Bull. No. XX., pp. 68-71. S Variations in the Fat of Milk. Ontario Bull. No. LXVI. CHAPTER VI. Cream Raising by Dilution. New York (Cornell) Bull. No. 20, pp. 61-67; Bull. No. 29, pp. 65-71|; Bull. No. 39, pp. 77-85; Illinois Bull. No. 12, pp. 376-377; Bull. No. 18, pp. 30-32; Vermont Rept. for 1890, pp. 100-107. Other Methods of Setting Milk. Minnesota Bull. No. 19, pp. 1ll- 19; lowa Bull. No. 25, pp. 39-40; Indiana Bull. No. 44, pp. 23-37; Wis- consin Rept. for 1884, pp. 17-22; Rept. for 1893, pp. 147-150; Bull. No. 7, pp. 9-13; Bull. No. 29; Canada, Central Experimental Farm Rept. for 1891, pp. 89-104; Rept. for 1892, pp. 71-74; Ontario Rept. for 1894, pp. 142-144; Vermont Rept. for 1891, pp. 100-101; Maine Bull. No. 5, Second Series ; Utah Bull. No. 42. The Viscosity of Milk. New York (State) Rept. for 1886, pp. 323-330. The Constitution of Milk, and Some of the Conditions Which Affect the Separation of Cream. Wisconsin Bull. No. 18. The Centrifugal Separation of Casein and Insoluble Phosphates from Milk. Wisconsin Rept. for 1895, pp. 93-99. Tests of Cream Separators. Delaware Bull. No. 17, and Rept. for 1892, pp. 110-122; Iowa Bull. No. 25, pp. 32-38 ; New Hampshire Rept. for 1893, pp. 36-45 and Bull. No. 7; New York (Cornell) Bull. No. 66 and 105; North Carolina Bull. No. 114; Pennsylvania Rept. for 1892 264. Milk and Its Products. part II., pp. 51-79, and Bull. No. 20; Bull. No. 27, Rept. for 1894, pp. 13-35; South Dakota Bull. No. 39; Vermont Bull. No. 27, and Rept. for 1892, pp. 136-143; Rept. for 1893, pp. 92-100; Rept. for 1894, pp. 151-160; Wisconsin Rept. for 1895, pp. 151-157, and Bull. No. 46 CuHapTers VII., VIII., IX. Experiments with Boyd’s Vat and Starter. Ontario Rept. for 1891, pp. 178-179. Bacteria in the Dairy. Connecticut (Storrs) Rept. for 1895, pp. 14-41. The Use of Bacterial Culture Starters in Butter Making, With Especial Reference to the Conn Culture (B. 41). Wisconsin Rept. for 1895, pp. 174-231; published, in part, in Bull. No. 48. An Acid Test of Cream. [Illinois Bull. No. 32, and Bull. No. 33, pp. 399-400. The Alkaline Tablet Test of Acidity in Milk or Cream. Wisconsin Bull. No. 52, pp. 8-16. Sweet Versus Sour Cream Butter. Iowa Bull. No. 8, pp. 317-320; Bull. No. 11, pp. 481-482; Bull. No. 18, pp. 478-487; Bull. No. 21, pp. 788-791; Illinois Bull. No. 9, pp. 301-302; Texas Bull. No. 11, pp. 15-16 ; Ontario Rept. for 1891, pp. 179-181; West Virginia Rept. for 1890, pp. 48-66. Creamery Studies of Methods and Machinery. A comparison of the Sour Cream, Sweet Cream and Butter Extractor Processes, Delaware Rept. for 1890, pp. 17-23, and pp. 129-149; also Bull. No. IX. Our Experience with Extractor Butter. Ontario Rept. for 1893, pp. 170-171. A Study in Churning. Iowa Bull. No. 22, pp. 819-832. Churning Experiments. Vermont Rept. for 1893, pp. 100-106. Butter Tests. New York (State) Rept. for. 1884, pp. 334-347, and Rept. for 1885, pp. 275-292. The Effect of Succulent Food Upon the Churnability of the Fat in Milk. Vermont Rept. for 1890, pp. 70-74. Butter Making. Ontario Rept. for 1889, pp. 161-163; Bull. No. XLVIII. Canada Central Experimental Farm Dairy. Bull. No. 3. Washing and Salting Butter, Minnesota Bull. No. 7, pp. 34-42, References. 265 CHAPTERS X., XI. For references to aération, see Chapter V. . Points of Attention for the Patrons of Cheese Factories and Cream- eries. Ontario Bull. No. II. Milk for Cheese Making. Ontario Bull. No. XLI.; Bull. No. XXVIII.; Bull. XCIV.; Canada Central Experimental Farm Dairy. Bull. No. 1. Pure Lactic Culture of Bacteria in Cheese Making. Wisconsin Rept. for 1896, pp. 112-126. Rennet Extracts of Commerce. Iowa Bull. No. 22, pp. 845-851. Losses in Cheese Making. Vermont Rept. for 1891, pp. 95-100. The Effect of Salt Upon Cheese. Wisconsin Rept. for 1894, pp. 220-222. The Effect of Aération on the Flavor of Tainted Curds in Cheese Making. The Influence of Acid on the Texture of Cheese. The Hot Iron Test. Experiments in Ripening the Milk before Setting. Wis- consin Rept. for 1895, pp. 127-138. Experiments in the Manufacture of Cheese. New York (State) Repts. for 1891, p. 216; 1892, p. 295; 1893, p. 239; 1894, p. 263. Hints to Cheese Makers. Iowa Bull. No. 19, pp. 627-631. Investigations in Cheese Making. Iowa. Bull. No. 21, pp. 735-767. Experiments in Cheese Making. Minnesota Bull. No. 19, pp. 20-25. Experiments in the Manufacture of Cheese. Wisconsin Rept. for 1894, pp. 131-149. The Relation Between Milk Solids and the Yield of Cheese. Wis- consin Rept. for 1895, pp. 100-119. Notes for Cheese Makers for May. Ontario Bull. No. XL.; for July, Bull. No. XLIII.; for August, Bull. No. XLIV.; for October, Bull. No. XLVII. Rept. for 1889, pp. 163-179. Notes for Cheese Makers for May. Canada Central Experimental Farm, Dairy Bull. No. 2; Special Dairy Bulletins for July, August, October and June. Articles on Spring, Summer and Fall Cheese in Ontario Rept. for 1893, pp. 167-170. Gas Producing Bacteria, and the Relation of the Same to Cheese. Wisconsin Rept. for 1895. The Rise and Fall of Bacteria in Cheddar Cheese. Wisconsin Rept. for 1896, pp. 95-111. An Aromatic Bacillus of Cheese. Iowa -Bull. No. 21, pp. 792-796. Changes During Cheese Ripening. lIowa Bull. No. 24, pp. 969-984, 266 Milk and Its Products. Moisture Supply in Cheese Curing Rooms. Wisconsin Rept. for 1896, pp. 156-163. Experiments Upon the Curing of Cheese. Cornell University Agr. Exp. Sta. Rept. for 1880, pp. 9-27. CHAPTER XII. The Manufacture of Sweet Curd Cheese (Edam and Gouda). Min- nesota Rept. for 1894, pp. 104-128, and Bull. No. 35. Experiment Relating to the Manufacture of Edam and Gouda Cheese. New York (State) Rept. for 1893, pp. 244-269, and Bull. No. 56. Albumin Cheese. Wisconsin Rept. for 1895, pp. 134-136. CHAPTER XIII. The Manufacture of Milk Sugar (Report of Chemist). Delaware Report for 1891, pp. 104-108. The Hog as an Adjunct to the Dairy. Ontario Report for 1889, pp. 184-189. Whey Butter. New York (Cornell) Bull. No. 85. Sweet Skim Milk; Its Value as Food for Pigs and Calves. Wisconsin Bull. No. 1. The Feeding Value of Whey. Wisconsin Bull. No. 27, Report for 1891, pp. 38-48. Feeding Waste Products of the Dairy. Wisconsin Report for 1886, pp. 21-25. The Value of Creamery Separator Skim Milk for Swine Feeding. Wisconsin Report for 1895, pp. 7-23. CHAPTER XIV. Building Creameries and Organization of Codperative Creamery Companies. South Dakota Bull. No. 46.. Creameries for Texas; Plans and Specifications in Full for Cream- ery Outfit. Texas Bull. No. 5. Codperative Creameries. Minnesota Report for 1894, pp. 93-103, and Bull. No. 35. The Establishment of Cheese Factories and Creameries. Special Bull. of the Central Canada Experimental Farm, Ottawa. By-Laws, Rules and Regulations for Cheese Factories. Canada Central Experimental Farm Dairy Bull. No, 9. References. 267 By-Laws, Rules and Regulations for Creameries on the Cream- Gathering Plan. Central Experimental Farm, Dairy Bull. No. 10. CHAPTER XV. Statistics of the Dairy. U.S. Dept. Agr., Bureau of Animal In- dustry. Bull. No. 11. Returns from the Ninth, Tenth and Eleventh Censuses, Relating to the Production of Milk, Butter and Cheese on the Farm. U.S. Dept. Agr., Report of the Statistician, No. 113, pp. 115-118. GENERAL. Facts About Milk. U.S. Dept. Agr., Farmers’ Bull. No. 42. ~The Dairy Industry in Denmark. U. S. Dept. Agr., Bureau of Animal Industry, Bull. No. 5. The Creamery Industry. Nevada Bull. No. 16. Dairying. South Carolina Bull. No. 19. Dairying in California. U. S. Dept. Agr., Bureau of Animal In- dustry, Bull. No. 14. Dairy Farming in Washington. Washington Bull. No. 2, pp. 23-27. The Dairy Industry in Nebraska, South Dakota and North Dakota. U. S. Dept. Agr., Bureau of Animal Industry, Bull. No. 16. j a f 2. ~/ ~ vette a ne a Vata ee : ) Sry ie et SAE cy eee "i o ¥ es ¥ r vg 4 , ) wa : 1 Me 7 ‘ -_ , ‘ ' , ’ ; * - 7 a ‘. “ PDs ‘| Pa é hE Ais &. - ere ha =! « INDEX. PAGE PAGE Abnormal fermentations .......... 69 | Alkaline tablets, Farrington’s.... 79 2 er ee 117 129, 233 Accuracy of Babcock test glass- Alpha dises cor plates. s.<.-..----- 113 Tee am hia, acid b cle e.s\cle) v wis vise 4% DOE le SODA AUOR ie on oe scheme sper wate es 118 MAE TEE UC 42 cine! e's.ciec2 c's, o edie'ss vics » hte | OAUVOOLButs ott ca So elo rn ire oteicleheie cei 3 ==. HHL. 4 Oa eee eee 25 | American cheddar cheese......... 172 — hydrochloric,for ripening cream.123 | — Home-trade cheese ...........-.- 192 Pa RCAIG pees tas ocx ieisicre Wicis oe sa 24, 72, 124 | — Neufchatel cheese.............-- 195 — — determination of........ 129, 233 | Amphoterie reaction ............... 64 MG Nereis clase wiwisisis die se sie ' 22 | Analysis, gravimetric............... 33 == (A Oe ae eee Seo 22) | Anois, Je J..ementioned: ...2/.aesas 207 eS CMTC dino 0\5)0 a0v/sicis nici ais Wie cae se 77 | Animal excrement, relation of se SUED CS Ss Ss eee ne 22 DAaCterIa tO. eate wet cops 1 seer 75 == GUC it eee er GOP le OG OP iesieweiccice mecca aeaen sia sere 84 POM EATITS, o,s:6j0.0s/s:ai¢,<.00,0 ie oe bie o> S28 yA AA TATED». oS wroiy saionsuinw ereccen eee 155 a lex nw 2 vim =, a, min. 0\s'm'nlv wi ainte > eet 1) A SERISED IGS ssicisc antes as cena teats 76 ‘Act Hilled Cheese. .........+2+: 229, 246 | Apparatus, Fjord’s control........ 43 — oleomargarine .............. 228; 299 || — pastOuriZing ......<.<c0qxenstene de 79 PACT ATCO). c11c02 seis sive ee essa es of) Arnold: dun Ps, QUOtEM (.,.i,.1c oe ors tele 99 Adjustable separator............... 117; |; Avnold’s, separator... 20. 2-caedons 117 Pen aIOM OL MINK |. <5... sie ese 84,166 | Asbestos method of determination LM STOT USE Fe Tr OL ee 85 OE abies odd eee RO eRe oe 34 INGEOMOLEE, MORNIOL S006. 0ccscsees Asis PAST. (CeRiTNE Te = mc cle aidraroyaee sola Neer 25 Agricultural Experiment Station Ware amills. 2... 20 3. seer aeeh ae eeee 16 te EPR arcn0 ia. s doe asnsnlx fey, oA ain! 259 | Associated dairying ...............- 223 — — — mentioned ................ A AES Alt aso cerascte clisyie so stayr ata Some oie oe tanto 125 AGP APAINAZe... 2... ese csecsensccrees 210 | Babcock, Dr. S. Stations etic. uw nce eee bees 259 Buildings; farm dairy 2-..2.22.<e 218 IBUTCELO Peace en Sees ce se Ore ee ee 130 Butter accumulator... ccce sae cook 117 — and cheese factories, combined. .217 ==, “predkine, OL tes coe ccs eae 140 <=, COLON wees vamseleg moe canis beeicen eer 155 sme “COMPOSITION: “OF... se eames uae 153 — estimation of fat in, by Babcock POST Bos Secs dtied Bacmeoseeeneee 54 = /fAGtODIOS -. nsdn ccasesiee reise nes 209 ==. finish: coceecetwiete es bee ees meneee 156 =, MAVON SS seit cae cose eee e 154 == STATTUIGS; SIZ6) Ore. ee cin ae ceeenee 145 Buttermiik s2.5 st berccs eer ens pee 204 Index. PAGE Buttermilk, characteristic appear- ANCE OL o)010 ted necew ewe eee 141 — separation of, from butter...... 144 Butter, mottled and streaked...... 150 = packages .. vs<ssesctsshee eee eeeee 152 — packing and marketing.......... 151 3 PTINES s..0s.00 eae eee eee 153 == quality Of... iccseasne eee eee 153 =~ TANCid .2.Jeoce caeen eee eee 20 — relation of lactic acid to keep- ing quality >. .cc22<n. 2s eee eee 131 — — — wash-water to flavor...... 147 —-S— ee to texture 3.22.02. ae — Salting... co. ococ neces en eee 148 — seale of perfection ..... se bane 157 =— sweet Cream. .<cs...eecceoee 122, 131 — texture Of... hol: caveeee cous 122, 154 = washing .2.c<..ce tees eee 144 — white specks Im... ie... 2h cee 132 —/ WOFKING ..2... 2 .csee salt ce cen 147 ButyTic ‘acidin... ..ds.00s 2c nee eee 20 — fermentations..<..ic00catereene 69, 74 Butyl. .c..iciccecs scene see 20 Butyrometer. .. ..<..:... ¢-<. see 49 Calibration of Babcock test glass- WAL fo ioicisio:cictecis'e da een eee 55, 2385 Camembert cheese .............+--- 203 Canadian Club cheese .............- 199 CADTIN oe io <8 ovo d on wah eee 20 Caprilin... 60: 0. os.cs eo eee 20 Capron. .... sos ge 2e cee Saeeeeee 20 Careno, mentioned ..... -..:-..esse= 26 Casein .2 2% discs ..2eee = eee eee 23 — coagulation Of ....J.c0-s2 eee 158 — formation oOf.....-..25-- eee 8 Caustie potash:<.<....2cr esse eens 58 — S008 .ic.cciocccvnet vaneneseeee 58 Cement. floors :..... 5.26 sce eee 213 Centigrade thermometer ........... Dol, Centrifugal foree, relation of to complete creaming.............. 109 — separation. . . ces. .do0e0qee eee 106 — — theory Of ..).45.c<2.- see eeter 107 — SYStOM 000. const eee 93 Cheddar cheesé..-..<acsss0eeevupeee 172 Index. PAGE SS en er 199 CISCO 179 SOURS SNPS acre toc nie; slojwve'elesrbie’sle's © 157 — American home-trade .......... 192 EO UECMAUOL ..- joca~wiiae ccc sce's 195 — and butter factories combined. .217 ce [Bl ie BYE SS eee ee 202 = OPTI re 2 ee ees 3 203 ANTEATER VOHIID 3.2 siac oe cee eee cicne 195 == (CET OD SS a 172 = OUYDSINI/ A See eee 199 ee EPR TISO fois s aw = orc e vis os co's cte = 199 OMAN RADTI I< 1 sales dia. 6\c\s wia\e ,0\0ia'ous 189 = "COMposibion Of, .< 0. o.c-s.s000ds 189 [= a ea eee 206 ERNST CSUT Dor calals aila/a\c. ass cinerdle's ov. 0 sow. 192 PCM UA SEE ators nfeie eo jaycwrvieve cies aiscide sce 185 — — rooms, construction of...... 17 == LOT. Ss Be 201 == LOG in Sa 199 = ES CT et ee 199 — estimation of fat in, by Babcock CSI sinre cfeicle's acc aes 'enwee.eeee 54 = DVO il 4-2 Bene 206 Seis) 200 ee MOTOTION ticles aca vices a's ee acle ce weccss 209 — — arrangement of.............. 215 Ee mmETLENMEMTERIVY, soya ess:c'<'s\<'s Sei t t6's 30-0 ¢ acer 246 SD ONT MED crore /= oie cyals'n’s are x wicle s'a 8 a0a0es 189 = MOTI a] Ore 189 = a) aa ee ee 207 OPM AION OL FING «<.252 0 s+ + aieeeecc 185 SSE ee 199 = eri) Ve ee a 202 <= (Ev 1/0) be 203 Pet UVET DO: tere jars olive giao e:aie e's os'a05 200 EME LOMO RTI tae yeh wis; a lareiave alee sie s.0%e 191 Pe IIMTAbION SWISS... 2s skies sceeeves 198 emma WA TITILGE Se) nfs,- sisieds oles aisles easyer’ 229 eT TEA TATION Yoiaievacicvaletss2 2 ais sores oie’ 196 — making, cheddaring............. 179 MCMV INO cari oir is:0 vised) siaveie sisiecbet alr if — — cooling milk for.............. 165 emt TEP UNM fates <p S\otn'e'e% (o'ee sete Sl s)s\s 2s 185 ee CIEL seu.clhcxit.c.c'n etd sineemes.s's 175 PAGE Cheese-making, heating ............ Le a — PUT NEE 2 (= cio lalcte al earns we pita 181 te MONSHOL abl, 11) .0 soso oslaeeamieier 164 TA DEES s ns ie og CRN ee 179 — — over-ripe milk in..........:. 188 eat SPOS SINT a. Scie Siarcie Siwie-« weials ate ox 183 — —— quality of milk for........<. 158 — — ripening of milk for.......... 166 er SOUHEN Do score cicraiatei dleiarsleroe'so xa 173 a LN ers) Se san i aval ererlciate so 31s 182 — — undesirable fermentations in.186 =e TSOP Oa STAT HOLS Tals 016 sisldieiei0.2 tale 169 — Meadow Sweet...............2-- 199 ee PATIL OR CLIN eee aes vc nosed: c/a a ais 203 — Philadelphia cream............. 196 WL IET Oc 151 Ose af tale era /aibra\aie)atel wares wees 195 =A OISOOOUS Jc). oleieis: bare sense viel wwe tte ri! — MDOU stesieta.c Bhs Sc RET oe 206 TIT PAP OG prem tetera ac Seater «aoa fora) 198 sot EDTOS re arascicilel ahetaerdisiaie! stalls <Sla:nitialeyar 184 — GMAIL TG SO lam existe s afeaienis es Hse, of 189 Ea) A VATS Oa ete ph eR REE SE CCE TAA, C 190 ==} FROUMCLOT Uc sie wc sat ee ance dalela 16, 202 Oe MERE Farce te tats calle ato aie ara newline atoio s/s 194 — scale of perfection for.......... 190 be SCIWIGLUAOE vo c:2<, are oldie 2 ays atest iano 200 ae SIECMPILIMN OGL rete s ats aroipininie oem) o ore Se 192, 229 SS NS01 Pa Oe Ae GRE em oreo or me 191 — solids concerned in making....157 eS CHE Sie = oe <a Selo arcane ames 199 TTR O UM CUM. 5.4 aces ela/oes a dam oteraiats 192 SSW ere cic aide tia oie fare we mre alee arr 200 a COME y O'l:caaleteycycrsia ve Sine a evs ale mlece 189 Pa Mart cla (eee eee ea er ae th 195 — “wet,” “sloppy,” or “leaky”... .194 VUELOS: aicta te faraie ec a (cinter alate) = pala later e cere e 207 SOA 7 fc Ld ity eee tee ee emer ric Hei 199 = Young: AMOrGA).. ci «ss ee <sin= em 195 @heshire Cheese .. 2.66.20. cecsecs aes 199 @hiaride Gf Potash... -.2.\1J-0-ss<ayl=i- 25 — Of SOdB...2....-.ee eens sce eeeeens 25 Chromogenic fermentations........ 69 Churn, oil test... .....2.0..esende ao 40 Se THRE eer cc (cenleivs a ara.w mareresk amps mien ibielots 39 COU Fatt) 1h eee oka PINT ee eC 134 272 PAGE Churning, amount of motion nec- OSSATY, |coccais see Soe cmisislew te atiele 139 == SCTE ee". cee ceo ee Ea erateets 141 —— GM UthlOMmOLaGreaitls oe cos te ceeen ae 142 — kind of agitation desirable...... 137 — relation of fat globules to...... PAGE Construction of creameries......... 213 Control apparatus, Fjord’s......... 43 — of fermentations................ 74 — of milk ‘supply-:s...ccescesueee eee Cooking the curd)..-¢---ses- eee eee 177 Coolers, nik 2 -~ se eee oe Fieiste ace 85 Cornell Univ. Agr. Expt. Station, OQUOEG'. eae ese 85, 100, 108, 116-118 Cornevin, quoted’:>...--5.- eee eee 17 Correction of lactometer for tem- perature. ..<..2 asede te cee eee 232 Cooley ‘systems. <...:.4-0.eneeeeeee 98 Cooling milk for cheese making....165 Corpuseles, colostrum v2.2 ..22seeee 18 Corrosive sublimate: .o...2..- sees 57 Cottage cheese. ... . 2. s2en. seen 206 Cows’ milk. .o2.. ccjceemas eee 16 Cows, number in United States ....221 — official inspection of............ 88 Creamiris i si.c vc 5 is heaton 92 == CNEOSE 0.2. a sicc cence catches smimerctestnee 192 — = Philadelphia:..%..2 222 2eseree 196 — composition’ Of) .< jee eenaeeeee 92 —. degree of ripeness necessary....128 — dilution in churning............ 142 — effect of different degrees of ripeness on churning.......... 131\ — estimation of fat by Babcock test 53 — frothing or swelling............ 142 — gathering system ............ 39, 225 =. PIASSOS sodec cicsdeeus come 34 — PAUZOS. foc 5550 one dacs ese eee 34 — OVOELr-TIPENeEd « « s<.sce0 cece veneers 132 — relation of ripeness to churning.135 — — of temperature to ripening. .127 = FIpeninge 225.56 sacs otic eee 121 = SCTOW | sscccccceestedecescn a eee 112 = separation of...25:..c..ee eee 92 — test bottles: ..:.::..ssceeee eee 52 — use of starter in ripening........ 124 Oreameries: ss 2s. sc'eleerclg a cera eee 209 —- construction of... 5...ucesuseeeeeee 213 — gathered: cream .. <<... 5. cece ener 225, = gravity. System. -<..:2s.eueseeeer 210 =-ground plan: .i2ivsisceoe. sees own Index. PAGE Creameries, location of............. 209 PIMPIN eSYStODL 22... 5.0 c eres 211 WALGER SIEDDLY OL. cs cccceccccsseacs 214 Creaming, deep setting............. 97 — efficiency of centrifugal.......... 116 — effects of delayed setting........ 100 ———— Of CUUbION ON... .....cccceccs 102 — losses in deep setting............ 98 — — in shallow pan............... 97 = (POSS SN O10 ee 94 — relation of centrifugal force to..109 — — of fat globules to............ 95 — — of inflow to complete ........ 110 — — of solids not fat to .......... 95 — — of temperature to centrifugal.110 — — of viscosity of milk to...... 96 FORE. + sc aceeeesccacesses 99 = GOS At 93 — theory of centrifugal............ 107 — — of deep setting system....... 98 MURGAIMOMGLOLS ...0 0. <cc+scccencca sees 34 IPO CMU es ec c.c)c cc cc.ceee nose cos 175 = CS eee ee 181 — heating or cooking.............. ily == LSS See 176 IMM aCOCK test. .2..2..¢2.ccecece 60 — matting or cheddaring.......... 179 a= Tif. 35s ee 181 ==. CITT) AAR SG GCe aaa 179 =. (No Saar 182 AU TEPOUINI SE IS WOOUs <<<. cose ss tee ecces 69 Curdge fast-wWOrking : 2: .....6c..6-- 188 = HLS Seeger 187 cE SNM AG arp a oscie, wine ie'R "sale wdlalra 187 MUETAHOVCHOORE ee sissies cessceeeee cee 185 — rooms, construction of.......... 217 — — sub-earth duct for............ 217 pu ENE CUTO.g22 5 .scccccsore cece 175 Wary PUNGINES, TarM..2..s26..e00- 218 Wea NSS 2 og Scie cla vo os sisiele ccc 239 =i THE NOW. LOK. .c% -0%< ence es 252 == TERIGIGTITIIN, Se Sage Gl eae ee eee 227 = TTA ras dis Ge a.n\e'ele sre cractsve Mhiae's 229 SENT ELINTIOR Oe oi cic ooanls.cca cesses seas 222 Wairyine “ASSOCIALOG. .o.0c%s ses eces o's 223 | PAGE Danish separator, large............ 117 eh ITU Sore Sag 5 ate mts ee siete pb — Weston separator..............- 117 Doan; Hy Tl. ueted.. .cswecsecene 87, 161 Decinormal’ alkalix.......-..-.. 129, 233 Deep setting creaming.............. 97 it SIS UOT Rajare eel oaiaretalo\eiare'e ainitie aie 93 = os Cae BR OOP MOE oo atu iscoieia o's wine orelets 98 Deliaval Wactocrite. osc ceee<s 0/26 o8.s 43 —= SOPALALOL (suc cecsc ssw cecc sesvee sn. 118 Delayed setting, effect on creaming. 100 Detachable neck test bottle......... 52 Determination of lactic acid....129, 233 Development of the factory system.224 ETT ONO Pree recite asian ante tow one 25 Ditheult churning?! 5s. ocsecs- aceon 141 Dilution, effect of on creaming ....102 — of cream in churning .......... 142 IDISGAROTCAORMINS eee tai. «ose ack 69, 78 — relation of pasteurization to.... 88 Diseased herds, official inspection a DLEVENMMON: so caee ions Sac aneeee 88 DISINTCCCANUS o0 costed ha oa clwie ele acu s 76 Double Gloucester cheese.......... 199 — necked test bottle............... 52 BY eLG GS TIE Keone ote ga case aie ataiere, a etceamevare ate one Dust, relation of bacteria to....... 75 WIECH CHOBSO' <2 .0\c- occa slew ne reas 206 Nidisirn’ GNEESE...; cc wacices ae cates feniee 201 Effect of delayed setting on creaming 100 — of dilution on creaming........ 102 Electricity as a germicide.......... Ct HIECUPOLYSIEY cc nc.e coke anie ecu sect ee ere 77 Hmmenthaler cheese.............26. 200 Emulsion...... Shatin lat ewe See a 22, 92 English cheddar cheese............. 199 OES O! terainlcie stare) aa eins atals chan a ate apart 199 HISSCHTIAL (OllNiwic vel dclaw se atmereees 20 Estimation of solids not fat.... 63, 232 ——*Ot POual, SOUS oc sncascceneaaseete 63 Excrement, animal, relation of bac- EDTA UO cerae wacio aces sseeiein Rae le 75 Experiment Station bulletins...... 259 — Stations, mentioned............. 44 Extract, rennet....... ARO COON E Rs fh 171 274 PAGE Factories, arrangement of cheese. ..215 — butter and cheese............... 209 — combined butter and cheese....217 — gathered cream.................. 225 Factory system, development of....224 Fahrenheit thermometer........... 231 Failyer and Willard, mentioned.... 45 Failyer and Willard’s method...... 45 Farm dairy *butldinegs.. ..2.s.c6,.<c-- 218 Farrington’s alkaline tablets... 79 129, 233 Farrington, E. H., quoted..79, 125, 129 PASE WOEKING CUuTds Sos otecemcwes cade 188 Fat as a basis of value for milk in CHEESO MAKING «on ccs cease cate 163 —— ALOIS yaa ees ce See ee ace oet carole 22 — — relation of, to churning...... 139 ara EERE 2 = Shs 6 uae te See a eae ieee eee 95 | — loss of, in cheese-making........ 164 BEG cscs eee oc oa cccee marten eae 19 — effect of period of lactation on.. 27 = EOP MAIO. \Oluacce picasa ree 8 — gravimetric determination of.... 33 > MON a VOLUN Orr ana. ce marc c ce ep 22 —— SV OLAINIG ac oe erential one io een Rep 20 Ferment, preparation of artificial. .234 Hérments aches jeer sense ece ee 124 —— SOMEDIG to. 5. ciceee aire es ae See aoe 158 Fermentations, abnormal .......... PAGE Fission. 5 .2.03h0scs edeee ee eee 65 Fjord’s control apparatus........... 43 Flavor of butter::,..65.2060sceeeeeee 154 — — — relation of wash water to.147 — of cheese:....2.525.55 eee 189 Fleischmann, quoted <..... 2 2..seenee iN Mleshy udder: . 2.0 -iec,nctes eee 3 “Flinty break” of cheese...........- 189 Ploating eurds...:..:...-2.-52.eee Floors, cement....... scaesaee eee 213 Follicle, ultimate. .;.<.<c.4..aeeneeee 3, 6 Food, infiuence on composition of MOE os ss’ cain apie cians chee ee 29 Fore milk and strippings........... 29 Formalin... ccssds sdenine ee rin Formation of cheese rind.......... 185 Formula for solids not fat, Bab- COCK'S:. Séc. .0% -2on aa ee 232 =—--— Se Richmond’s ........232 Forage, relation of bacteria to...... 75 Fright, effect on milk secretion .... 14 Frothing of cream... ...2..-seeeeee 142 Galactose... 5. .:.c+20 sees 25 Gases in milk... .i.. 226. 45.5 eee 84 “Gassy” curds:......2ssceeeseeeee 187 Gathered cream system............. 225 Gerber’s test ...o....%2...ss.seeeeeee 48 Germ ‘diseases.....:...2..ssseneeeee 69 Germs of disease................20. 78 — of fermentation -..2..c.eeeeeeeee 65 Glasses, CT@AM | ows. oon ciuniee See 34 Glassware, calibration of Babeock LOSE. 5.0 0 0:0 cicjeeeiecie cash cele ene 235 Globules, fatys. ....3.~)s./oc.n0ee eee 22 Gloucester cheese, singleland double.199 Glycerides ... ..5..<0s<.<s~mce. aes Goats’ milk. .....c.<..6 seen eeeee 16 Gorgonzola cheese...............--- 23 Gouda cheese .:....5.5-: << -keee eee 202 Grain of butter:.2. ..c..c2ccseseeeeee 154 Gravimetric analysis... .:ccs.essees 33 Gravity Greaming......>...eseeee 93, 94 — system of creamery construction.210 Grinding the curd... ...<s.4=2-eeee 181 Gruyere cheese. ......sbcecdecsmeeee 200 Index. PAGE MMMBORIPOCTONIN, ouici5< 5s uc loc osc ee sess 34 fanelertois.. Quoted..2s.....scos.. 126 Hansen’s lactic ferment............ 125 PEIEUTLON COBEN). as vis.cls. cies winicwecicenses 191 Hay, relation of bacteria to........ ry PTCA OS PMOCUTA coc ccsc cae cee ese. 177 Hfeeren’s ploscope ............0.0s%- 41 Herds, official inspection of diseased. 88 PAR OUAT MNINK 3. ca. ccc ciesee dees 5 Home-trade cheese.................- 192 Horizontal separators.............. 108 PEGS ATEAITINLGSE picte.cvorcisccisiacevcic's ec s'sweite ce 235 Hydrochloric acid for ripening ROMS ON SE ate ley ar) arni's!eya-ni'o'e \asei-aiere dueielaielere 123 MADRE INE TS et re cicis Ske cea ’eebe son es ca 35 Imitation Swiss cheese............. 198 GAC ALORS WbMUS 6226.5 osc cee ess 233 Sennen OMHbNAlGIN....2..5ecese. ass 233 Infection, prevention of............ 74 Infiow, relation of to complete CEDUL IS (See aes 110 iewateminbion test 2... 6.6 ccs oes. bes 46 PHC IAMMTIWATO®s «os coc occ'soccs- sce 81 fran; DHOSPNALO Of. % 2.66560 seteccce 25 Jordan, Dr. W. H., quoted.......... 102 PBMPO-SEPATAtOY ...0..005s00ce sees 118 Keeping quality, relation of lactic TET eS ee eee eae 131 Mstves,Curd ............ ESA ee ge 176 SM OTR soc cfs sisisois ssate, o1a/ors a oe 8 ily UO VLIDS SS) 335 63s ee ees 16 Lactation period, effect on composi- “EATO2\- 09» 60 a 26 MRC IC RSECIO iia Soy aicic-c oasis ee 24, 72, 124 — — determination of........ 129, 233 — — relation to keeping quality of [NE Re O98 5 a ee a 131 — fermentations........ 69, 71, 124, 165 seem ESETTTA TADS Wisrere's (c's 's,0'sie\ vine wo aselo>s cicero 124 MinetoputyGOMeter «<5... ..-csa<ciecee 41 eR CTITATING ec iar, - Sn aie wid c ceiend ade 25 “LAGOS 85 — comparison of scales............ 36 — corrections for temperature. .37, 232 PP eONTE OF FIORE. cccdccusvccsnes 231 PAGE Lactometer, Quevenne.............. 232 = SCales, COMPATISON Of. ....asce0c, 232 WGACEOCTILOR A os. adac vole eae 43 WGAEHODYEOLOIY c ae Accs 2 oe 2 ete ee 26 MEACTOSCOPC: cota trast), «icfde/on- ob eee eee 42 WAGLOSES sew. Soke sade. chee on ete 24 earn ATE yon ne ects cans dics Kebcnic ae 239 See Me CHOOSE i, heretics ors. cieis vem ars 229, 246 = OLO OMAP PATING sc,0.0 ciesaie ss guar 228, 239 == HHOMNOW: NOK GAlITy:..< </aiscee cen 252 IGA Ky). § CHEOSO. 2 )-fo estes cing seers aie cic 194 LeFeldt and Lentsch, mentioned...106 Leffman and Beam, mentioned....148 Legal standards for milk....90, 227, 239 Mec AON MG aAIry. 2.5 ~\s. ccc lee se omer ro fal Lentsch and LeFeldt, mentioned. ..106 Limburger cheese ..............-55: 196 Minie, phosphiater Of sos ces o ceed cas 25 MEMIUS ULOSboe anerscys sosene-s <s.cieiecteae 233 Loss of fat in cheese making....... 164 iyan piabiCs tease asec x ees Jos oe 3 Magnesia, phosphate of............. 20 Males. milketromit.s secs tscccwsiccie<c 10 NEAT ED ea sone was Save cide ee mewab came i IVA AATIN ATA caterers arcu Sscis oo 'ereetiaineiseie if Mima Myer laTi yea cot eisstoulieienens i Manns, A. G., mentioned ........... 128 penn T EL ebO Stars <5 ecyelo bre aielsiswiclslae aieie tom 128 Marchand’s lactobutyrometer...... 41 MVEA CVV fh ayia eat eter wl Ate rere on oe? 16 Niavketing' DUtLOD =. .<oe ssa oes 151 Marts. Calvy.cciccds tanec ses bases ecto 229 Marschall rennet test.......... 168, 234 Maternity, effect on milk secretion. 9 WT Sime abajo maerns 179 Meadow Sweet cheese .............-. 199 Membrane, formation of, in cheese PRN DTT hme asco ialioaaisinin’s Sheree tae 177 Method of Failyer and Willard.... 45 INIGETICZE SY. SLO. <7< cous, cloin valerie soe Ol 237 MGT Cla Zi@tub Une «5 co <iecg u'xcnislwretaysie gece 117 Milk aGration: Of. .<,0< 0 <2 <0slwien 84, 166 eT AER 7 ciel aiding m\elain\a' ds enporiaieie male 85 —— JA DUMINOIGS, Of; we siesae ence > ss =e 23 SAGE (OL seis ise eioisinla's Saeaawiwern tees 25 276 PAGE Milk “DacCtorias..csccisceiencieten cree 67 i DELDOL\ccolerereoreriete we tniaiete rise elec iers 69 == DOLLIES. nie ties seine cients teierom ere 88 == UCISCONM:.)., uemetore ncaa e eet eee 5 =F COMPOSIUION) OL aes aoa eeeeeres ily) == (CONDEMSOG ia s)cctelee aie sictrtaterelemerren 226 = CONSHUOHUS 4 .aetard dtd ence e ee eet 16 — control of animal over secretion OPES fe ed reste racine ie ela oe 14 =—RCOOLOES i strvccans ot so eis eR ees 85 — cooling for cheese making....... 165 LOLI O UY ies cra gainers ee toa aie ioe 1 difference in first and last drawn. 29 — in night’s and morning’s.... 27 CULGES 9: Sate cnlanieh rn arene Pelee eae e aD dunation Of flow*...)..2senerece. 11 effect of breed on composition... 31 — of period of lactation on..... PAGE Milk secretion, effect of pregnacy OD. sos cacas ba ae eee eee 12 — — — of sexual excitement on.. 14 —— — relation of blood toseeeeseee 11 — — — of nervous organization to. 14 — — — of parturition to...2-eeee 9 == skimmed six osc aes Sees 204 => SUMYpe.....<i Peter. cece cae See 69 = SOAS 0. sicsidee oc, canneneeteeeee 16 — — concerned in making cheese.157 —< specific gravity Of ..> ..2cseeeeee 19 = 1SbOTIIO\. i650. ci: 0 silos cate en 64, 68 —= (Straimine s.0 sds dcaeaeeee eee 83 SS SUP AE 2.5.5 cise sleloleae eee 24, 205 — — formation ‘of: 2. ..-.-. eee 8 — supply, control of: 42256. eee 90 — tests, Babcock. ......: 2. -ssuaaeeeee —=} — Beimling ...:. <i: 48 — — butyrometer ...-.oh-eeeeeeee 49 -—'=—= Gochran’s ...<.c1.¢ soe ane 47 — — Failyer and Willard’s........ 45 == — Gerber’s) <0 otc cen ene 48 => == history ......¢seeeheeoeeeere 34 — — Iowa. Station «. 3..2.-5 eee — — Parsons’ ............. <n eee — =. Short’s. ide... 022.2. eee 45 — thief 5 sess 2 acces eee Hs 58 — viscosity Of: «sc... jceuteeteeeniee 96 Mill, Cards. 254: )c5asle aecele sleet 181 MOLES? Sox settee cee saat woe tee + Go Monrad, J. H., quoted...... 197, 200, 207 Monrad’s rennet test.......... 168, 234 Moore; «quoted «/4:.\..<1 disclose) steele 126 Mottled. butter cise <<isici sleet 150 MYyYistin 3. 0cs ojos te rene eee 22 MYSO@OSE 2.0.0: a.cle'eediaters trate eee eeeeeanane 207 — alkali\: o.tsc econ =e 129 Nervous organization, relation to milk*secretion™....22-0.ssee eee 15 Neufchatel cheese, American........ 195 Neumann, mentioned............... 58 New York’dairy law ..is..cesen emer 252 Night’s and morning’s milk, differ- ence in composition............ 27 INTPHLO Hitec cccencwterteetets Salseateter cree Index. PAGE INTCEAURR OL BOGA cece <isice's os ese bcleese 58 ITOM-VOLAUNO LAUR. osc cc ceessectcece 22 Normal fermentations............<. 69 Ul Glire narih ce ee 84 Official inspection of cows.......... 88 Ohlsson’s test bottle................ 52 Cn ES Otis ee 40 UGH, CCG 6 a sae 22 QUST, (368 Soe oe eee ee 22 DICGHIAEPATING: 52... 5.6. c0cccacdevels 228 MMSE NU EGTe iciccts Sisice's aie & od aicte's e ¥ee 228-239 IMEEM ONY So 5ccc aioe ccc sce cede conve ale Optimum temperature.............. 66 Over-ripened cream, bad effects of..132 Over-ripe milk in cheese-making. ..188 Oxidation in cream ripening....... 123 PRC AMO RS TELLOT o.1<s o1-2o.s arc cic sicctec 152 TESTO RIS: | 0 1 hte) a a a ar 151 EMT ITE TOM ACI. canna aie ovc,a’e%\e Beccic'e've so 22 LEA NTOWIN TD 25 SO 22 Paper coil method, Adams’......... 34 == [UPC i 153 PARMESAN CHEOSO’. .%...0 662 ois sce vs «cise 203 Parsons, C. L., mentioned.......... 46 IPAESOHS MOLNOG. 22% 25.06 sesecccec. 46 Parturition, relation of to milk BEC GR MOM ite io cts Gans ccs clacdesttee. 9 REO TAZ ATION &, cis.c 0 cielerisiak acs 0's 77, 88 eamiTENES PI ENAEGLS 2. cre! ods <.0'0.6'srole'o\s\e.0 oaletelels 79 — selection of milk for........ 80, 234 Patrick, Geo. E., mentioned........ 46 Paying for milk according to per- REVMPAPOOL TAG sce cccc ces ctesene ts « 163 Peptogenic fermentations....... 69, 73 PHGHOMPNTNAIOIN: «occ. sce cies 129, 233 Philadelphia cream cheese.......... 196 HOR DHACOPOL ILO sis «sai<isie sataisio'eve 25 eam PE RPE LIE Oot toteio cy tr otc rele o.0is Slane sie arcleta’c 25 eT TETAS TAOR ION oop fiz. osc, cle dyeie,s' 2 eo 2 a 8 25 RM EVONL PUSS Flite ac) sin tein leim slotline oialel iale’ate' 25 HINSaApDlO! CHEESE. 2c. 6506s ssc e ecole 195 MTS COTA fic sicia/ oc uie’s's gic aissdls vie'wlayesie'eie 41 Poisonous fermentations........... ffl IPODAS HM CATISTIC sic) scieeeatee oie is vie ee a Bg TION DE ALOT OL « o.c'0,0,5/0:010 04's oslo divin ¢ 25 PAGE Potassium bichromate.............. 57 Srp org tc’ eee ere eee aT a 25 POG CHOGSB I's uc. vs ba ta beet oak 203 PORE VAMC i. 05)... saha's ose tae ee 58 Preservatives in composite sam- pL DLS San ee ae eR A 57 Pregnancy, effect of on milk secre- LETC Ooch ea ie ORDO ets PION tet i 12 Preparation of artificial starter... .234 Propared: ‘Cheeses. PSU NLOMS uct otters nciec cece eee. 259 Richmond’s formula for solids not Pliers fase a acco siatete’s Mierara ror seenelers 232 Rind Of; CHEGSOs< .y<s0's 0 60% ceureatants 190 == =—— formation OLcsaceseeeesae 185 Ripeness, churning cream of differ- Ot GORLOOS Sok as ase a Dee ear 131 — of cream, relation to churning. .135 MIPSNINGE CLEAN... cwivecducas since s 121 — — amount necessary..........-. 128 — — relation of temperature to...127 278 Index. PAGE PAGE Ripening cream, use of starters in..124 | Shallow pan creaming...... eee 96 — of milk for cheese making.....-. 166 | ‘= — SsyStem:<..0.2c.see< ses oe 93 ROpy: miilk2.2 222 ak ese rokeoreeeee 69 | Sharples’ Russian separator........ 119 Roquefort cheese................ 16, 202 | Short, F. G., mentioned............ 45 Rules,and tests, usetuls. 22eescesae- 251 | ‘Short’s* method.....c2 3. eeseeee eee 45 Russell) (Hi. a., quoted.3;.. 2. ..0: 79, 125 | Size‘of fat globules. 2-2 .seee eee 95 Russian, separators cs. aes ee 119 | Single Gloucester cheese............ 199 RVUSby; VIN WaATOs ss sees So ec ocean 82 | ‘Sink, eGtrds. 00.05. Sore 179 RUINS Soros ets heck we aeeaut ec aeeece ere 20 | Skimmed cheese..............-- 192, 229 Sage"CHOOS6 un. ac aerouaeeens nee 194 | mil 35) eee 204 RS Bice oc ediahs onic vias < Salad ree a es 150 | — — estimation of fat by Babcock Salting battler. ica.° bssieein eee 148 tOSt occwee laces chee See 54 ee AONECONB Goats ane Se lem ee Erion ee 182 | — — test bottle......5.-.cseneeaeee 52 Salicylic sacid'.<.c42aoe4ic eee 77 | Skimmer 2 ..0ss4..0 eee: Sooo eee 97 Sampler, Scovell aliquot milk:.,.../58.| SKimming .¢....2... .e.:esemeeeeeeee 97 Seale of perfection for butter....... 157 | Slime, separator...2:.22. see eee 109 ws ol OM CHEESEL yt ea en Coane 190 | Slimy milks. 3... s...0.62 50.2 eee 69 Schimierkase@ sos sss kh ee eee 206. | “Sloppy” cheese... «4.28. =eeeeeee 194 Schweitzer cheese .................. 200 | Soda, caustic:......-. sc oes eee 58 Scovell aliquot milk sampler....... 58. | Sodium..chloride ~..).22.20ee eee 25 Decretion.@r milk. 2-es ack See ee 7 | <=_nitrate joc. oo .25- eee 58 Selecting milk for pasteurizing..... 80) | «Soft cheese::..5<..a..cnecoseeeee Sa eee 191 Separation, theory of centrifugal. ..107 Solids concerned in making cheese .157 Separator, adjustable............... 117 ||’ —_ estimation ‘of total... 22. eee 63 =) Alexandra, Jumbos.. sc essen eee 118. | = not fat, estimationvof=.cse0e. 63,232 ee 2) 0) 2 eae ee eee enn h te 118 | — — — relation to creaming...... 95 = ATOR rs iv kar acacia eee 117 | — total, determination of......:.<. 33 = MOlmMDIA.. ac sacestecdcy nee eee 117 | .Soluble ferments=....2-.e-seeoeeee 158 -—= Danish Westonze.c.. ses 226% 117 | Soxhlet’s. method <2....- 0.02 eeeee 43 = Ga Vele aan oe ae ae es 118. | Speeifie gravity <j... s2.2- esac 19, 35 =) HOF Zonta eters. PAGE PgR RB erat OTL ois. (0 aio ioioveio'a «. <= leis wm ie 77 ReMPETPRCLIEPSO) occ ciac o's oisisia’s ses’ cm ae 199 Stirred-curd cheese................. 192 Bterch, mentioned... ccc ...0.00.. 65. 125 “SLE Fs ci Se 83 UTS ten 83 BEEGAKCU DULCON. neckicics asics aeiclececs 150 Strippings and fore milk........... 29 Sub-earth duct for curing-rooms....217 SUES rr 24, 205 0 60 Sunlight, effect on cleanliness...... 82 PRTAGOILONSION: <<... <.csc0ss eases 23, 92 Sweet cream butter............ 1291381. NCR RTOT ILC eee sc wie, chen ocean 69 Payelline Of CYOAM....¢<cisccdeccicccss- 142 PavitsperHCOSOnariciojeslo oe aeice lee ceec 200 SL ee 198 SO Gig Oe 237 Tablets, Farrington’s alkaline. .129, 233 TED) 22052 aa iio Temperature, best for churning....135 — — for deep setting creaming.... 98 — — for shallow pan creaming.... 96 On Washing Dutter. .... <0. 145 — correction for lactometer........ 232 — effect of, on activity of rennet...173 Saori poning Cream... :; 5 <<. an.. 127 — relation of, to centrifugal sep- SEED LOREEN er lee rchiea, ehcp ch w< rare oie fae 110 ames CES EO) (GLNUET TULL «5-100 <isie mid oo ols 135 ef. TN CHUTMNING = +05... <0 0+ 143 Testing Babcock glassware......... 55 Tests and rules, useful.............. 231 EROSb SACOG. 9/5 )5. 5 sc.cd bc Sizteieic's cc's 47 — — ealibration of glassware...... 235 c= TVET a a 48 E—wOULIO,. WaCOCK e265 ccc es oie 52 Sa 5] LES A Re 52 et SEEN ee occ a cvacieaiwiss baracine save 52 Pi MOtACHADIO NCCK... 20. .: o ods 0c 52 iG OUMIe-NECKCG «2.5 <i <0 ovesce es 52 = == DIO RSC eee ae 52 SS Ss Gh 52 MEV PO MIOUCI Ya ,5 < o ocieee cies eicls oa ws 49 PAGE MESH VCNUIN hoc ane nese ee uses ne eee eee 39 eAEMOCHMANIS A cars. Seek aoe ees 47 — Failyer and Willard’s........... 45 AMOR OLIN wis cise o\cs «vinta ea oe 48 == MIStOryOL milks... co ee ae eee 34 cl (0 Yam if 0) 0 eg a 3” 235 ——WIOWAT DtALION?..; 200.5 Noh oe ees oe 46 eVGA Na Aen a igiche aie gals tis cle. Siete 233 MV CUTTS eI OA cictciecrckinwecks ele se sce 128 == wil EE HON 0s |e SR de Ns ty a 46 == PHENO DNbNAIGIN cass oct eee ee es coe 23 eee ORIOL oar ilenkysisisicca io c's ewiavs oc 167, 234 FRESCO te eg te eae en ee ra er 45 MextiroOLcOk DUE acc cs «0 setiwste« 122) 154 — — — relation of wash-water to.146 aoe MOMENI RSE so telco te cferetcie.2 <i wvea'e cote 189 Thermometer, Fahrenheit.......... 231 MOTE ETO reeat maids cae lors avcieete 231 — scales, comparison of............ 231 Theory of centrifugal separation...107 THEMANN, WMENHONEE so. PAGE PAGE Viscosity of milk-xe.- ess eee O21 WG s:s sie oa. ecrcteieeietaeereteie ere 204 —= — — relation of;to churning ..134°|.— cheese ». «22.2.0 c<05 teste caleeeeeeen 207 a Oh PON Cre aint eee O61" Whey. s 2. <.écc2g.cctee en etioes eee 208 Volatile fais saci. deca ceca eee 20 | White specks in butter.............. 132 === SOURCE Of. sas wasce oot eaeaee 20 | Williams, Jesse, mentioned......... 224 Von Klenze, mentioned ............ 191°} Wiltshire: cheese. :;.. <....caseenee eee 199 Wiashinge buttersies oace eee mene 144 | Wire strainers, size of.............. 83 mae PIN WAND pacers cso aie ee oe OME 82 |. Working butter... . .:..see.seee eee 147 Water supply of creameries........ 214 | YOasts, .< sciscadtee cat seceeee eee 65 WVU wrote d sc3 BS nes cnisae ao Aeon 214 | Young America cheese...... a. EASE 195 SINVOL CHEOSB 5. cima sidiectie stmraeciipeies 194 The Garden-Craft Series. Edited by Prof. L. H. BAILEY. THE NURSERY-BOOK. By L. H. BAILEY. New Edition. Thoroughly recast and revised, 16 mo. Cloth, $1. This little manual has been one of the most popular of all current horti- cultural books. It contains no discussions of the theory or physiology of the propagation of plants, but it isa simple and practicalaccount of all the waysin which plants are multiplied. It has found a wide circulation, both amongst nurserymen and amateurs. Many new illustrations have been made for this edition, bringing the number of cuts up to over 150. In its revised form, the Nursery Book is the most complete propagating manual in the language. THE FORCING-BOOK, A MANUAL OF THE CULTIVATION OF VEGETABLES IN GLASS HOUSES. By L. H. BAILEY. 16 mo, Cloth, $1. 