SOURCES OF ANALYTICAL DATA. 1 



1. Adametz, L. 



1892. Ueber die Herstellung und Zusamrnensetzung des bosnischen 

 Trappistenk&ses. In Milch Ztg. Jahrg. 21, no. 19, p. 310-313. 



2. Arnold, L. B. 



1879. Cheese and cheese making. American Dairymen's Association, 

 14th Ann. Rpt., for the year ending Jan. 15, 1879, p. 145. 



1879. Translated abstract. In Milch Ztg., Jahrg. 8, no. 32, p. 468-470, 

 Aug. 6; no. 33, p. 484, Aug. 13; no. 34, p. 500-502, Aug. 20. 

 See p. 502. 



3. Ashton, John. 



1912. Cooperative creameries in Holland. In Breeder's Gazette, v. 61, 

 no. 2, p. 72, 73. 



4. Ballard, A. 



1907. Les aliments, v. 2, p. 237-248. Paris. 



5. Bell, James. 



1881. The analysis and adulteration of foods. 2 parts. Illus. 20 cm. 

 London. See also citations 16, 53, 60, 61. 



6. Benecke, P., and Schulze, E. 



1887. Untersuchungen tiber den Emmenthaler Ka.se und iiber einige 

 andere schweizerische Kasesorten. In Landw. Jahrb., v. 16, 

 p. 317-400. See p. 338, 373. 



7. Blades, Charle M. 



1894. Cheshire cheese. In The Analyst, v. 19, p. 131-133. 



8. Blin, Henri. 



1897. L'industrie fromagere en Loir-et-Cher. Le fromage de Thenay. 

 In Jour. Agr. Prat., ann. 61, v. 2, no. 49, p. 876-879. 



9. Blyth, Alexander Wynter and Blyth, Meredith ' Wynter. 



1903. Foods ; their composition and analysis, 5th ed., p. 306. London. 



10. Boggild, B. 



1890. Eine Analyse der Gislev-kase. Ugeskrift for Landmand, II, no. 

 20, Abstract. Biedermann's Centbl. fur Agrikulturchemie, 

 Jahrg. 20, p. 287. Leipzig, 1891. 



11. Brunnich, J. C. 



1901. Analyses of cheese and butter manufactured at the Queensland 

 Agricultural College, Gatton. In Queensland Agr. Jour., v. 9, 

 no. 4, p. 424-428. 



12. [Buttner, C] See citation 65. 



13. [Caldwell. 



1877. Alpwirthschaftliche Monatsbliitter, p. 158.] See citation 43, p. 

 325. 



14. Chattaway, Wm. ; Pearmain, T. H. ; and Moor, C. G. 



1894. On the composition of cheese. In The Analyst, v. 19, p. 145-147. 



15. 1895. The composition of some English cheeses. In The Analyst, v. 20, 



no. 231, p. 132-134. 



1 References inclosed in brackets have not been consulted in the original. 



71 



