APPENDIX 179 



4. The Lactocrite. United States Department of Agricul- 

 ture, Division of Chemistry, Bulletin No. 13. 



5. The Lactocrite. Biedermann's Centralblatt, 17, 627. 



6. A New Method for detecting the Fat in Milk. Short: 

 Wisconsin Experiment Station, Bulletin No. 16. 



7. The Determining of Fat in Milk by Short's Method. 

 Journal of Analytical Chemistry, 2, Part 4. 



8. Cochran's Method for determining the Fat in Milk. 

 Journal of Analytical Chemistry, 3, Part 4. 



9. A Description of Cochran's Method for determining the 

 Fat in Milk. Cornell University Experiment Station, Bulletin 

 No. 17. 



10. Methods of manufacturing Butter Substitutes ; Whole- 

 someness of Artificial Butter ; The Adulteration of Butter, 

 including References and Metliods of Analysis. ^Viley : United 

 States Department of Agriculture, Division of Chemistry: 

 Foods and Food Adulterants, Part First, Dairy Products. 



11. Extent and Character of Food Adulterations. W'edder- 

 burn: United States Department of Agriculture, Division of 

 Chemistry, Bulletins Nos. 25 and 32. 



12. The Analysis and Adulteration of Foods. Part III. 

 James Bell. 



13. The Adulteration of Butter and Cheese. Blyth : Foods. 

 Tlieir Composition and Analysis. 



14. Influence of Preservatives upon the Food Value of I\Iilk. 

 Maryland Experiment Station, Bulletin No. 86. 



15. State and Municipal Milk Legislation. Delaware Ex- 

 periment Station, Bulletin No. 43. 



16. Butter, its Composition, Artificial Imitation, and Adul- 

 terants. North Carolina Experiment Station, Bulletin No. 166. 



17. Process Butter. A Dairy Fraud. Utah Experiment 

 Station, Bulletin No. 79. 



18. Inspection of Milk Tests and Feeding Stuffs. Vermont 

 Experiment Station, Bulletin No. 68. 



19. Official Tests of Dairy Cows, 1903-4. Wisconsin Experi- 

 ment Station, Twenty-first Annual Report. 



