Index. 473 



PAGE 



Milk, pasteurized, making cheese from 204 



sugar, decomposition produces carbon dioxide 180 



Mineral matter, importance for chicks 23, 2>7 



Mixing tanks for Bordeaux mixture 328 



Moisture in cheese, effect of cold storage on 240 



influence in cheese ripening 264 



relation to cheese ripening 253 



Muriate, cost of potash in 399 



IT. 



Nicholson, John F., resignation 10 



and H. A. Harding, circular by 79 



Nitrate of soda, cost of nitrogen in 398 



Nitrogen compounds in cheeses 177 



water soluble, in cheese 241 



cost in dried blood 399 



nitrate of soda 398 



Nozzle, best for spraying 354 



Nozzles, classification and description -. . . 348 



clogging and dribbling 35a 



0. 



O'Hanlon, William, report as treasurer i 



Oil cups 371 



Oxyphenylethylamine in normal cheese 172 



P. 



Packing of piston 370 



Paracasein dilactate, action of rennet enzyme and commercial pepsin on. . 202 



monolactate, amount in cold stored cheese 241 



amount in milk and cheese 71 



formed in cheese by bacteria 70 



Paraffine, effect of use on cheese 227, 232 



Paraffining, effect on market value of cheese 235 



cheese, summary of experiments 29 



Paris green, use as an insecticide 335 



Parrott, Percival J., appointment 10 



assistance on bulletin 321 



Pasteurization, effect on action of rennet in cheese ripening 207 



Pea canning, proper temperature for 79 



Peach snout beetle, comments on 31 



Peas, canned, fermentation of, summary of work 25 



Pepsin, commercial, action on paracasein dilactate 202 



use in cheese ripening 200 



Periodicals received by Station 449 



Petrie, H., cheeses made by 223 



Phosphorus in germinated grains 286 



methods of determination 275 



separation of organic and inorganic 277 



status in food materials 29, 274 



