Index 



301 



PAGE 

 ... 2C 



Caprin 



Caproic acid 23 



Caproin 20 



Caprylic acid 23 



Careno, mentioned 26 



Casein 23 



-dried 230 



— coagulation of 1^^ 



— formation of ^ 



Caustic potash 60 



-soda 60 



Cement floors 230 



Centigrade thermometer .259 



Centrifugal force, relation of to 



complete creaming 115 



— separation HI 



theory of ^^^ 



— system ^^ 



Cheddar cheese 1"9 



Cheddar, English 210 



Cheddaring 187 



Cheese ^63 



— American home-trade 200 



Neufchatel 203 



— and butter factories combined.. 244 

 225 



— Brie 



— Camembert 225 



- Canadian Club 209 



- Cheddar 1'9 



- Cheshire 216 



- Club-house 209 



- color of 198 



— composition of 197 



— cottage 



— cream 



— curing 



232 

 ,200 

 ,193 



_ _ rooms, constniction of 244 



— D'Isiginy 227 



— double Gloucester 210 



-Edam 220 



— EngUsh 210 



Cheddar 210 



— estimation of fat in, by Babcock 



test 56 



— Derbyshire 218 



— Dutch 232 



PAGE 



Cheese Emmenthaler 219 



— factories , 236 



— — arrangement of 242 



— filled, law 276 



— flavor of 197 



— " flinty break" 198 



— food 233 



— formation of rind 193 



— Gloucester 210 



— Gouda 224 



— Gorgonzola 219 



— Gruyere 219 



-hard 199 



— imitation Swiss 209 



— Lancashire 218 



— law, filled 256 



— Leicestershire 218 



— Limburger - 207 



— making, cheddaring 187 



— — cooking 185 



cooling milk for 171 



curing 193 



cutting 183 



heating 185 



grinding 189 



loss of fat in 170 



matting 187 



_ _ over-ripe milk in 196 



— — pressing 191 



quality of milk for 164 



ripening of milk for 172 



setting. 



,181 



salting 190 



undesirable fermentations in. 194 



use of starters 175 



- Meadow Sweet 209 



- Neufchatel 203 



— Parmesan 228 



— Philadelphia cream 207 



— picnic. 



.203 



pineapple 203 



poisonous 



73 



Pont L'Eveque 227 



— pot 



.232 



PortduSalut 228 



prepared 209 



