26 UNIVERSITY OF WISCONSIN STUDIES 
Die bei der Herstellung von Gérfutter (Silage) wirkenden 
Ursachen in Centbl. Bakt. (etc.), II. Abt., 9, pp- 81-88, 
1902. (With S. M. Babcock.) 
Einfluss des Zuckers auf die Nature der in der Mulch und 
dem Kise vor sich gehenden Gérung in Centbl. Bakt. 
(ete.), II. Abt., 9, pp. 757-768, 1902. (With S. M. 
Babcock. ) 
History of the Epidemic of Typhoid Fever at Baraboo, Wis. 
in 19th Bien. Rept. Wis. State Bd. of Health, pp. 117- 
130, 1902. 
Influence of Cold-Curing on the Quality of Cheddar Cheese 
(2nd paper) in 19th Ann. Rept., Wis. Agr. Exp. Sta., 
pp. 150-164, 1902. (With S. M. Babcock, A. Vivian, 
and U.S. Baer.) 
Influence of Temperatures Approximating 60° F. on the 
Development of Flavor in Cold-Cured Cheese in 19th. 
Ann. Rept., Wis. Agr. Exp. Sta., pp. 165-173, 1902. 
(With S. M. Babcock, A. Vivian, and U. S. Baer.) 
Influence of Varying Quantities of Rennet on Cold-Cured 
Cheese in 19th Ann. Rept., Wis. Agr. Exp. Sta., pp. 174- 
179, 1902. (With S. M. Babcock, A. Vivian, and U. S. 
Baer.) 
On the Increased Resistance of Bacteria in Milk Pasteurized 
in Contact with the Air in Centbl. Bakt. (ete.), II. Abt., 
8, pp. 462-469, 1902. (With E. G. Hastings.) 
Influence of the ‘‘Scalded Layer’’ on the Efficiency of Pas- 
teurization of Milk in Rev. Gen. Latt., 3, pp. 84-39, 49- 
56, 1908. (With E. G. Hastings.) 
Shrinkage of Cold-Cured Cheese during Ripening in Bul. 101, 
Wis. Agr. Exp. Sta., 30 p., 1903. (With S. M. Babcock 
and U. 8. Baer.) 
A Lesson in Bovine Tuberculosis, Bul. 114, Wis. Agr. Exp. 
Sta., 8 p., 1904. 
Effect of Short Periods of Exposure to Heat on Tubercle 
Bacilli in Milk in 21st Ann. Rept., Wis. Agr. Exp. Sta., 
pp. 178-192, 1904. (With E. G. Hastings.) 
Disappearance of Bacteria Artificially Introduced into Cows’ 
Udders in 21st Ann. Rept., Wis. Agr, Exp. Sta., 
pp. 164-168, 1904. (With E. G. Hastings.) 
