APPENDIX 171 



20. The Composition of Butter. Connecticut State Station, 

 Annual Report, 1892. 



21. Composition of Sweet Cream Butter. West Virginia 

 Experiment Station, Annual Report, 1890. 



22. Composition of Sweet and Sour Cream Butter. Iowa 

 Experiment Station, Bulletin No. 18. 



2.3. The Composition of Butter from Different Countries. 

 Konig ; See reference No. 6. 



21. Abnormal Amounts of Water in Butter — Legal Cases. 

 Current numbers of the Analyst. 



25. The Yellow Coloring Matter of Milk. Blyth: Foods, 

 their Composition and Analysis. 



26. The Proteids of Butter in Relation to Mottled Butter. 

 New York Experiment Station (Geneva), Bulletin No. 263. 



27. Heated Milk for Butter-making. Pennsylvania Experi- 

 ment Station, Bulletin No. 45. 



28. Paying for Separator Cream at the Creamery. Vermont 

 Experiment Station, Bulletin No. 100. 



29. Salt in Butter. Iowa Experiment Station, Bulletin 

 No. 80. 



30. Moisture Content of Butter and Methods of controlling 

 it. Iowa Experiment Station, Bulletin No. 76. 



31. Keeping Qualities of Butter. Iowa Experiment Station, 

 Bulletin No. 71. 



32. Influence of Certain Conditions in Churning on the 

 Amount of Water in Butter. Iowa Experiment Station, Bul- 

 letin No. .")2. 



33. Eifect of Salt and the Size of Butter Granules on the 

 Water Content of Butter. Wisconsin Experiment Station, 

 Twentieth Annual Report. 



34. Salt Ci ystiils on the Surface of Butter. Wisconsin Ex- 

 periment Station, Twentieth .Vnnual Report. 



35. Score of Butter, as affected by the Size of Package. 

 Wisconsin Experiment Station, Twentieth Annual Report. 



36. Comjiosition of Dairy Salt. Wisconsin Experiment 

 Station, Twentieth Annual Report. 



