460 SCIENCE AND PRACTICE OF CHEESE-MAKING 



21 Bui. 43 (June, 1892). Experiments in the manu. 

 facture of cheese during May. Van Slyke. 



22 Bui. 45 (Aug., 1892). Experiments in the manu- 

 facture of cheese during June. Van Slyke. 



23 "Bui. 46 (Sept., 1892). Experiments in the manu- 

 facture of cheese during July and August. Van Slyke. 



24 Bui. 47 (Nov., 1892). Experiments in the manu- 

 facture of cheese during September and October. Van Slyke. 



25 Bui. 50 (Jan., 1893) and 11th Ann. Rept. (pp. 299- 

 467). Summary of the results of experiments made in the 

 manufacture of cheese during the season of 1892. Van Slyke 



26 Bui. 54 (May, 1893) and 12th Ann. Rept. (pp. 276 

 319). Experiments in the manufacture of cheese: Part 1 

 Manufacture of cheese from normal milk rich in fat. Part II, 

 Study of cheese-ripening process. Van Slyke. 



27 Bui. 56 (May, 1893) and 12th Ann. Rept. (pp. 244- 

 275). Experiments in the manufacture of cheese: Part I, 

 The manufacture of Edam cheese. Part II, The manufacture 

 of Gouda cheese. Van Slyke. 



28 Bui. 60 (Oct., 1893). Investigation relating to the 

 manufacture of cheese. Part I, Results of work done in the 

 No. 1 factory of E. L. Stone at Mannsville, Jefferson Co., 

 during the season of 1893. Van Slyke. 



29 Bui. 61 (Nov., 1893). Investigation relating to the 

 manufacture of cheese. Part II, Results of work done in the 

 factory of G. Merry at Verona, Oneida Co., N. Y., during the 

 season of 1893. Van Slyke. 



30 Bui. 62 (Dec, 1893). Investigation relating to the 

 manufacture of cheese. Part III, Results of Work done 

 during the season of 1893 in 48 different factories, located 

 in 8 different counties. Van Slyke. 



31 Bui. 65 (Jan., 1894) and 12th Ann. Rept. (pp. 319- 

 486). Investigation relating to the manufacture of cheese. 

 Part IV, Summary of the results of work done in cheese- 

 factories during the seasons of 1892-3. Van Slyke. 



32 Bui. 68 (March, 1894). Investigation relating to 

 the manufacture of cheese. Part V, Fat in milk as a practical 

 basis for determining the value of milk for cheese -making. 

 Van Slyke. 



33 Bui. 71 (May, 1894). Some reasons why there 

 should be a legal standard for cheese in New York state. 

 Van Slyke. 



34 Bui 79 (Nov., 1894) and 13th Ann. Repl (pp. 351- 

 379). Comparison of different breeds of -:attle. The cost of 

 cheese production- Van Slyke-, 



