410 Milk and Its Products 
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 Churnability of the Fat in 
Milk. Vermont Rept. for 1890, pp. 70—74. 
Butter Making. Ontario Rept. for 1889, pp. 161-163; Bull. No. 
48. 
Canada Central Experimental Farm Dairy. Bull. No. 3. 
Washing and Salting Butter. Minnesota Bull. No. 7, pp. 3442. 
Influence of Conditions in Churning on Water in Butter. Iowa 
Bull. No. 52. 
Estimating Water in Butter by Overrun in Churning. Wisconsin 
Rept. for 1905, pp. 186-189. 
The Relation of Acid Fermentation to Butter Flavor and Aroma. 
Iowa Bull. No. 40. 
Commercial Butter Cultures. Pennsylvania Bull. No. 44. 
Heated Milk for Butter Making. Pennsylvania Bull. No. 45. 
Ripening Cream. Connecticut (Storrs) Bull. No. 21. 
Pasteurization of Milk for Butter Making. Ontario Bull. No. 117. 
Pasteurization as Applied to Butter Making. Wisconsin Rept. for 
1903, pp. 167-176. : 
Perpetuation of Pure Cultures for Butter Starters. Oregon Bull. 
No. 83. 
Use of Starters in Butter Making. Iowa Bull. No. 103. 
Influence of Acidity of Cream in Flavor of Butter. U. S. Dept. 
Agr., Bureau Animal Industry, Bull. No. 114. 
The Cause of Mottled Butter. Maryland Bull. No. 64. 
Effect of Salt on Water in Butter. Wisconsin Rept. for 1899, pp. 
97-107. 
White Spots in Butter. Wisconsin Rept. for 1899, pp. 118-120. 
Effect of Feed on Quality of Butter. Vermont Rept. for 1901, pp. 
375-377. 
Water in Butter. Ontario Rept. for 1902, pp. 38-39. 
Keeping Quality of Butter. Iowa Bull. No. 71. 
Moisture Content of Butter. Iowa Bull. No. 76. 
Keeping Quality of Butter. U.S. Dept. Agr., Bureau of Animal In- 
dustry, Bull. No. 57. 
Relation of Proteids to Mottled Butter. New York (State) Bull. 
No. 263. 
Butter Preservatives. Ontario Bull. No. 145. 
