460 GENERAL TOPICS. 



VII. AGRICULTURAL AND DAIRY LITER- 

 ATURE. 



MORE IMPORTANT WORKS ON DAIRYING. 



American. 



Arnold, American Dairying. Rochester, N. Y., 1S76. (Out 

 of print.) 



Conn, Practical Bacteriology, N. Y., 1907, 340 pp. $1.25. 



Dean, Canadian Dairying. Toronto, 1903. 260 pp. $1.00. 



Decker, Cheese Making: Cheddar, Swiss, Brick, Edam, 

 etc. Fifth edition, by F. \V. Woli. Madison, Wis., 191 3. 

 211 pp. $1.75. 



Decker, Elements of Dairying. Columbus, O., 1903. 114 

 pp. $1.00. 



Eckles, Dairy Cattle and Milk Production. N. Y., 191 1. 

 $1.60. 



Farrington-Woll, Testing Milk and its Products. Twenty- 

 second edition. INIadison, Wis., 1914. 297 pp. $1.25. 



P1int, Milch Cows and Dairy Farming. Boston, 1888. 



Grotenfelt-WoU, Modern Dairy Practice. Third edition, re- 

 vised. New York, 1910. 2S6 pp. $2.00. 



Curler, The Farm Dairy. Chicago, 1908. 164 pp. $1.00. 



Jensen-Pearson, Essentials of Milk Hygiene. Philadelphia, 

 1907. 275 pp. $2.50. 



Lane, Business of Dairying, N. Y., 1909. Si. 25. 



Larsen and White, Dairy Technology. N..Y:, 1913. $1.50. 



Michels, Creamery Butter Making. Lansing, Mich., 1904. 

 271 pp. Si.oo. 



McKay-Larsen, Principles and Practice of Butter Making. 

 New York, 1906. 329 pp. $1.50. 



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. 



