References 407 
90-100; Nevada Bull. No. 16, pp. 41-51; Mississippi Bull. No. 15, 
pp. 7-14. 
Milk Sampling. Delaware Bull. No. 31. 
Composite Milk Samples Tested for Butter Fat. Illinois Bull. 
No. 16, pp. 504-515. Continued in Bull. No. 18, pp. 27-28. 
The Composite Sample. Preservatives for Keeping Milk—Samples 
for Testing. Iowa Bull. No. 11, pp. 482-484. 
Composite Samples at the Creamery—Chromate Preservatives. 
Iowa Bull. No. 22, pp. 836-844. 
Detection of Adulterations in Milk. Wisconsin Bull. No. 31, pp. 
17-27; Bull. No. 36, pp. 21-31, and Report for 1892, pp. 245-257. 
Ontario Bull. No. 93, pp. 3-5; Vermont Newspaper Bull. No. 4. 
Lactometer and Milk Test for Examining Milk. Minnesota Bull. 
No. 27, pp. 55-56. 
The Relation between Svecific Gravity and Solids of Milk. Wis- 
consin Report for 1895, pp. 120-126. 
The Estimation of the Total Solids in Milk from the Per Cent 
of Fat, and the Specific Gravity of the Milk. Wisconsin Report for 
1891, pp. 292-307, and Report for 1893, p. 142. 
The Lactometer and Fat Test for Cheese and Condensed Milk 
Factories. Maine Bull. No. 4, New Series, pp. 6-10. 
CHAPTER V 
Dairy Bacteriology, U. 8S. Dept. Agr., Office of Expt. Stations. 
Bull. No. 25. 
The Fermentations of Milk. U. 8. Dept. Agr. Expt. Stations. 
Bull. No. 9. 
Souring of Milk. U.S. Dept. Agr. Farmers’ Bull. No. 29. 
Milk Fermentations and Their Relations to Dairying. U. 8. Dept. 
Aer. Farmers’ Bull. No. 9. 
The Isolation of Rennet from Bacteria Cultures. Connecticut 
(Storrs) Report for 1892, pp. 106-126. 
The Sources of Bacterial Infection, and the Relation of the Same 
to the Keeping Quality of Milk. Wisconsin Report for 1894, pp. 150-165. 
Cleanliness in Handling Milk; Bacteriological Considerations. 
North Dakota Bull. No. 21. 
A Microccus of Bitter Milk. Connecticut (Storrs) Report for 
1891, pp. 158-162. 
Pasteurization of Milk and Cream for Direct Consumption. Wis- 
consin Bull. No. 44. 
