266 Milk and Its Products. 
Moisture Supply in Cheese Curing Rooms. Wisconsin Rept. for 
1896, pp. 156-163. 
Experiments Upon the Curing of Cheese. Cornell University Agr. 
Exp. Sta. Rept. for 1880, pp. 9-27. 
CHAPTER XII. 
The Manufacture of Sweet Curd Cheese (Edam and Gouda). Min- 
nesota Rept. for 1894, pp. 104-128, and Bull. No. 35. 
Experiment Relating to the Manufacture of Edam and Gouda Cheese. 
New York (State) Rept. for 1893, pp. 244-269, and Bull. No. 56. 
Albumin Cheese. Wisconsin Rept. for 1895, pp. 134-136. 
CHAPTER XIII. 
The Manufacture of Milk Sugar (Report of Chemist). Delaware 
Report for 1891, pp. 104-108. 
The Hog as an Adjunct to the Dairy. Ontario Report for 1889, 
pp. 184-189. 
Whey Butter. New York (Cornell) Bull. No. 85. 
Sweet Skim Milk; Its Value as Food for Pigs and Calves. 
Wisconsin Bull. No. 1. 
The Feeding Value of Whey. Wisconsin Bull. No. 27, Report 
for 1891, pp. 38-48. 
Feeding Waste Products of the Dairy. Wisconsin Report for 
1886, pp. 21-25. 
The Value of Creamery Separator Skim Milk for Swine Feeding. 
Wisconsin Report for 1895, pp. 7-23. 
CHAPTER XIV. 
Building Creameries and Organization of Codperative Creamery 
Companies. South Dakota Bull. No. 46. 
Creameries for Texas; Plans and Specifications in Full for Cream- 
ery Outfit. Texas Bull. No. 5. 
Coéperative Creameries. Minnesota Report for 1894, pp. 93-103, 
and Bull. No. 35. : 
The Establishment of Cheese Factories and Creameries. Special 
Bull. of the Central Canada Experimental Farm, Ottawa. 
By-Laws, Rules and Regulations for Cheese Factories. Canada 
Central Experimental Farm Dairy Bull. No. 9. 
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