APPENDIX 161 



REFERENCES 



The references given in the following pages are not intended 

 to represent a complete bibliography of the subject. The stu- 

 dent is advised to consult some of the bulletins and articles 

 referred to so as to obtain more information upon many of the 

 topics that are only briefly discussed in this work. It ha.s not 

 been possible to give the references and authorities for each 

 statement that has been made in this book, or in those cases 

 where different and conflicting views are held, to enter into 

 discussion of questions. The literature of dairying is very 

 extensive, and there are a number of works that treat of 

 special topics, as: Testing Milk and its Products, by \\'oll and 

 Farrington ; Dairy Chemistry, by Richmond ; Daii'y Bacteriol- 

 ogy, by Russell; ^Milk and its Products, by Wing; Feeds and 

 Feeding, by Henry ; and Feeding of Farm Animals, by Jordan. 

 These should be frequently consulted in studying the subject. 

 The student should early acquire the habit of consulting dif- 

 ferent works, as many topics are presented more clearly in one 

 than in another. 



REFERENCES TO CHAPTER I 



1. The Composition of IMilk. Konig: Chemie der ilensch- 

 lichen Nahrungs- und Genussmittal. 



2. The Composition of Cow's Jlilk. Blyth : Food Analysis. 



3. The Physical Composition of Milk. Duclaux : Le Lait, 

 Etudes Chemiques et jNIicrobiologiques. 



4. The Composition of Jlilk. \Visconsin Experiment Sta- 

 tion, Bulletin No. 19. 



5. The Constitution of jNIilk. Wisconsin Experiment Station, 

 Bulletin Xo. b"^. 



6. The Composition of Milk and its Products. Richmond : 

 Analyst, August, isnl. 



7. The Composition of JlUli as affected by Change of Milkers 



M 



