170 DAIRY CHEMISTRY 



2. Loss of Fat in Butter-making, ■with incvease in Lactation 

 Period. New York State Experiment Station Report, 1891. 



3. Butter Production from Milk at Different Periods of 

 Lactation. Maine Experiment Station Report, 1889. 



4. Loss of Eat in Butter-making. Article on Butter-making 

 in Handbook of Experiment Station Work. 



5. Composition of the Slime from the Centrifugal Bowl. 

 Eleisohmann : Lehrbuch der Milehwirtschaft. 



6. Butter-making. Fleischmann : Lehrbuch der Milehwirt- 

 schaft. 



7. Churning and Butter-making. Gurler : American Dai- 

 rying. 



8. Churning. Article in Handbook of Experiment Station 

 Work. 



9. Churning Experiments. Iowa Experiment Station, Bul- 

 letin No. 22. 



10. On the Churning Process and the Formation of Butter. 

 A. Jscher Kasserd : Milch Zeitung, No. 23, 1894. 



11. The Churning Temperature of Sweet and Sour Cream. 

 New York State Experiment Station Report, 1889. 



12. Tests of Box and Barrel Churns. Vermont Experiment 

 Station, Bulletin No. 27. 



13. The Acidity of the Cream and the Yield of Butter. Illi- 

 nois Experiment Station, Bulletin No. 9. 



14. Churning the Cream from Cows at Different Periods in 

 Lactation. Haecker : Hoard's Dairyman, 1894. 



15. Butter-making. Powrian : La laitiere : Art de traiter 

 le lait, de fabrique le beurre et les principaux fromages. 



16. The Composition of Butter. Minnesota Experiment 

 Station, Bulletin No. 19. 



17. Composition of Butter. Wisconsin Experiment Station, 

 Annual Report, 1889. 



18. Composition of Butter. Massachusetts State Station, 

 Annual Report, 1889. 



19. Composition of Butter. Pennsylvania Experiment Sta- 

 tion, Annual Report, 1893. 



