INDEX. 345 



„, • PAGE 



Lnurning, amount of cream for a 233 



conditions affecting 227 



definition of 226 



difficult, causes and remedy for 243 



Churning mixed, sweet, and sour cream 243 



nature of agitation for 235 



richness of cream for 231 



straining of cream pre\'ious to 238 



when to stop. £39 



Citric acid in milk 20 



Coal, daily weighing of ,331 



slack vs. iump-coal 331 



Color, butter 238 



Coloring matter in milk 20 31 



Composite samples 99 



care and arrangement of 1(2 



preservatives for 99 



sampling apparatus for 94 



Composition of butter 281 



of colostrum milk 54 



of dairy salts 262 



of different kinds of milk 2 



effect of, on quality of butter 281 



of salty milk 55 



of separator slime 144 



of tuberculous milk 62 



Commercial starters 217 



preparation and use of 218 



Continuous method of pasteurization 173 



"Cooley" method of cream separation 124 



Cooling facilities, water, ice, mechanical refrigeration 309 



cost of natural ice-system vs. mechanical lefrigeration 310 



systems 309 



Cows, average production of 66 



breeds of 68 



cost of keeping 66 



table showing profit and loss in keeping 67 



Cream, acidity of, for churning 205 



care of, on farm 158 



effect of cleanliness on quality of 159 



grading of 79 



methods of disposing of 167 



mixing of different qualities 202 



pasteurization of 173 



of sour 180 



richness of 137, 152 



