410 GENERAL TOPICS. 



VI. AGRICULTURAL AND DAIRY LITER- 

 ATURE. 



MORE IMPORTANT WORKS ON DAIRYING. 



American. 



Arnold, American Dairying. Rochester, N. Y., 1876. 

 (Out of print.) 



Biggie, Biggie Cow Book. Philadelphia, 1898. 144 pp. 



Decker, Cheddar Cheese Making. Second edition. 

 Madison, Wis., 1895. 151 pp. $1.00, 



Farrington-Woll, Testing Milk and its Products. Sixth 

 edition. Madison, Wis., 1S99. $1.00. 



Flint, Milch Cows and Dairy Farming. Boston, 1888. 



Georgeson, Dairy Industry of Denmark. Washington, 

 D. C, 1893. 133 pp. 



Grotenfelt-Woll, Modern Dairy Practice. Second edition, 

 New York, 1896. 2S5 pp. $2.00. 



Gurler, American Dairying. Chicago, 1894. $1.00. 



Harris, Cheese and Butter Maker's Handbook. Glas- 

 gow, 1885. 207 pp. 



Jones, Mrs. E. M., Dairying for Profit. Chicago, 1893. 

 63 pp. 50 cents. 



Monrad, ABC in Cheese Making. Winnetka, 111. Second 

 edition. 68 pp. 50 cents. 



Monrad, ABC in Butter Making. Winnetka, 111., 1899. 

 118 pp. 50 cents. 



Monrad, Pasteurization and Milk Preservation. Win- 

 netka, 111. 78 pp. 50 cents. 



Monrad, Cheese Making in Switzerland. Winnetka, 111. 

 68 pp. 50 cents. 



Newell, Handbook on Cheese Making. Grand Rapids, 

 Mich., 1889. 59 pp. 50 cents. 



