294 3nik 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. 13G-143; Rept. for 1893, pp. 92-100; Rept. for 

 1894, pp. 151-160; Wisconsin Rept. for 1895, pp. 151-157, and Bull. 

 No. 46 



Chapters 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, pn 

 14^1. ^ 



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 ChurnabUity 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. 



