264 Milk and Its Products. 
part II., pp. 51-79, and Bull. No. 20; Bull. No. 27, Rept. for 1894, 
pp. 13-35; South Dakota Bull. No. 39; Vermont Bull. No. 27, and 
Rept. for 1892, pp. 136-143; Rept. for 1893, pp. 92-100; Rept. for 
1894, pp. 151-160; Wisconsin Rept. for 1895, pp. 151-157, and Bull. 
No. 46 
CHapters VII., VIII., IX. 
Experiments with Boyd’s Vat and Starter. Ontario Rept. for 1891, 
pp. 178-179. 
Bacteria in the Dairy. Connecticut (Storrs) Rept. for 1895, pp. 
14-41. 
The Use of Bacterial Culture Starters in Butter Making, With 
Especial Reference to the Conn Culture (B. 41). Wisconsin Rept. for 
1895, pp. 174-231; published, in part, in Bull. No. 48. 
An Acid Test of Cream. Illinois Bull. No. 32, and Bull. No. 33, 
pp. 399-400. 
The Alkaline Tablet Test of Acidity in Milk or Cream. Wisconsin 
Bull. No. 52, pp. 8-16. 
Sweet Versus Sour Cream Butter. Iowa Bull. No. 8, pp. 317-320; 
Bull. No. 11, pp. 481-482; Bull. No. 18, pp. 478-487; Bull. No. 21, pp. 
788-791; Illinois Bull. No. 9, pp. 301-302; Texas Bull. No. 11, pp. 
15-16 ; Ontario Rept. for 1891, pp. 179-181; West Virginia Rept. for 
1890, pp. 48-66. 
Creamery Studies of Methods and Machinery. A comparison 
of the Sour Cream, Sweet Cream and Butter Extractor Processes, 
Delaware Rept. for 1890, pp. 17-23, and pp. 129-149; also Bull. 
No. IX. 
Our Experience with Extractor Butter. Ontario Rept. for 1893, 
pp. 170-171. 
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. 
XLVIII. 
Canada Central Experimental Farm Dairy. Bull. No. 3. 
Washing and Salting Butter. Minnesota Bull, No. 7, pp. 3442. 
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