72 BULLETIN G08, U. S. DEPARTMENT OF AGRICULTURE. 



16. Clark, R. D. 



18S7. Report on cheese. New York State Dairy Commissioner, 3rd 

 Ann. Rpt. for 1886, p. 50, 62. 



17. 1889. Composition of Canadian cheese. Ibid., 5th Ann. Rpt. for the 



year 1888, p. 422. 



18. 1891. Ibid., 7th Ann. Rpt. for the year 1890, p. 300. 



19. Cooke, W. W., and Hills, J. L. 



1S92. Making cheese from different qualities of milk. Vermont Agr. 

 Exp. Sta., 5th Ann. Rpt. [for] 1891, p. 90. 



20. CORNALBA, G. 



1907. I formaggini di lecco. In L'Industria Lattiera e Zootecnica, v. 5, 

 no. 5, p. 35. 



21. 1907. I formaggi molli di lusso. In II Coltivatore, v. 53, no. 49, p. 



713-717. 



22. Cribb, Cecil H. 



1906. Note on Dutch cheese. In The Analyst, v. 31, no. 361, p. 105-111. 



23. Currie, J. N. See citations 56, 82. 



24. Dahl, 



1872. Ueber Norwegens Natur, Rindviehhaltung und Molkereiwirtk- 

 schaft. In Milchzeitung, Jahrg. 1. no. 16. p. 185-191, May 15 ; 

 no. 18, p. 205-212, June 15. See p. 210. 



25. Dare, F. E. 



1912. Dorset Blue cheese. In Jour. Roy, Agr. Soc. England, v. 73, p. 

 32-35. 



26. Dox and Edmond. See citation 81. 



27. Drew, Charles W. 



1890. Report upon cheese. Minnesota State Dairy and Food Commis- 

 sioner, 3rd Bien. Rpt., p. 235. 



28. Duclaux, Pierre Emile. 



1894. Le lait, 2d ed., p. 259-311. 



29. Eugling, Wm, and Klenze, Von. 



1878-80. Versuche auf dem Gebiete der Alpenwirthschaft. In Milch. 

 Ztg., Jahrg. 7, no. 11, p. 141-143, Mar. 13; no. 12, p. 157- 

 160, Mar. 20, 1878 ; Jahrg. 9, no. 40, p. 597-599, Oct. 6, 1880. 



[1875-6. Bericht iiber die Thatigkeit der Versuchsstation des Landes 

 Vorarlberg, p. 12.] See citation 42, p. 331. 



30. [Fallot. 



1905. Premier Congres International Hygiene Alimentaire, 4th sec, 

 Paris. Analyses made at Laboratory, Loir-et-Cher, Blois, 

 France.] 



31. Fascetti, G. 



1903. Preparazione e composizione del formaggio lombardo alia crema 

 denominato ' Mascarpone." Annuario della Reale Stazione 

 Sperimentale di Caseificio di Lodi, ann. 1902, p. 71. 



32. [Fleischmann, W. 



1881-85. Bericht iiber die Wirksamkeit der milchwirtschaftlichen 

 Versuchs-stationen und des Molkerei-Institutes Raden, 1880, 

 p. 34; 1884, p. 30.] See citation 43, p. 334. 



33. Goesmann, C. A. 



1889. Massachusetts State Agricultural Experiment Station, Amherst. 

 6th Ann. Rpt., 1888, p. 239. 



34. Griffiths, A. B. 



1892. Analyses de quelques fromages d'Angleterre. In Bulletin de la 

 Soci6te Chimique de Paris, ser. 3, v. 7, p. 282-283. 



