INDEX. 347 



PAGE 



Firing the boiler 329 



wood vs. coal, comparative cost of 330 



Flavors of butter 290 



of milk 18, 30, 40 



Food for bacteria 45 



Formula for calculating churn yield 109 



cream-raising coefficient 113 



dividends 109 



overrun 107 



solids in milk 35 



Frozen milk, effects of freezing 96 



Galactase in milk 20 



Gases in milk, eliminating 20, 184 



kinds and sources of 18 



Gerber fermentation test 81 



Glassware for Babcock test 8(> 



Grading milk and cream 78 



Gravity separation, different systems of 123 



Gritty butter 263 



Heat, effects of, on properties of milk 38, 82 



Heating milk previous to skimming 118 



Hegelund method of milking 71 



Hydraulic method of separation 128 



Hydrogen peroxide 42 



Ice-house, size, shape, plans of, methods of filling 312 



Ice, source of, usage of 321 



Injector , working of 333 



Intermittant method of pasteurization 173 



Judging and grading butter 286 



standard for 286 



Keeping property of butter 192 



efJect of salt on 258 



Lactation period, effect of, on milk and fat 74 



Lactochrome in milk 20 



Lactometer, comparison of scales on 34 



use of 32 



Lecithin in milk 20 



Lime, its use in creameries 245 



Mammary gland, description of 22 



inflammation of 30 



