
} INDEX 729 
PAGE 
METRO ADER SOGUUTIOS i. sda Sa oe «ole e dla ais werk cis envied gio plidole Same w Mae we 578 
Bier y CX Periiments IN SPTAYVING .. vi. ee ces cele as ecu eee eudebee dae cue cams 581 
ETL MME CISEASON CES le ele kc aca Pash iela'd gale biel dbo eae de oo ele Wbleeloae phe 574 
Celery Phyllosticla.:. ....: PTI, eee Ie aes ie Wee Selle Mae LARGE a ein 580 
IEEE SAY RS aT cicle tees ei c's Ce ees bb a erie oa 6 Sad tkle ow alh ole tennant 581 
MIRREN ig ea No hed ats sisted S's Sin ceR 8 cle ee Cos’s 8 oa ue Walp, 's bacale Wl vile tags 575 
Celery, soaking the seed in fungicides...) 6.0... eee eevee tec eeeeeeceeee 579 
eee y i LOT SOP UOTICG . . poais ceo cs assed ncas epee odpecivesvcusneben 577 
EMILE Gee POP ae ay cv oriole hes Sink lad dae vidawe soe cue weheees 574 
mererysireauinent for center blight)... 3.6 e ees eee eee ce wevanceeences OF 
ESL 9G ee Te LL He ite sco cet a ale rad Ss wa alereigie sale aoe egea bes 579 
NE EC CLOLY Se eek ee LEC ac Lives oie ave bie ds Mgbis stewie eaaee 571 
‘Centrifugal and setting methods of creaming compared...... .........-. 469 
‘Cheddar and stirred-curd processes, amount of casein and albumen lost by, 448 
_ Cheddar and stirred-curd processes, amount of fat lost by................ 448 
Cheddar and stirred-curd Poe of cheese manufacture compared ..... 448 
UEP IRIRTOND ALE cocci ne cele Vial Ove vata ste ek ced aves Cxe'ey te eae ales 374 
RI EVEULOL fo grrr kot send ate iy Sails mie once Gish edielaals died bad pee es 310 
‘Cheese and milk, composition of ..... Peete ta eed ee oo en iether ta ig oat 310 
EEC TED TUCL LOULITIGIN LIN cee oe rel ec swe ceo bl Sede ce cate weceae oe babe 370 
TTY Se RAY OY aie hae C Siete Mek gkd Clee « Fea Uvib.waids cce@eldae pee eeeuy 372 
MEIER SISCEOINI OT We. cas) ae hice Pan diel wis y Gob sie brated se wees o 8 dds waite oe 364 
See COMIDOSILION OL, /SUMIMATY Of ye) ae le eg cassie eens Secu ds 382 
“heese, conditions of manufacture of )......... cece cee eeeceee coeeueues 314 
‘Cheese-experiments, amount of rennet-extract used in ................... 315 
Cheese-experiments, conditions of manufacture in...............- ee eee 314 
‘Cheese, experiments relating to manufacture of........... 0.0 e ee eee eee 23 
Cheese-experiments, temperature of milk when rennet was added in...... 317 
Cheese-experiments, temperature used in heating curd in ................ 321 
Cheese-experiments, time required for rennet to coagulate milk .......... 319 
EEE ea ha it, Pa EKA ayrc acta’ s gui sie! «ois dont acet ok, boesajeldtaase oboe ehslaie 368 
Cheese, influence of composition of milk 6 on composition of........... ei eee 
- Cheese, influence of fat in milk on yield of .................... Pt ataeyS 427 
Cheese investigation, general summary of results of...... ...........-8- A595 
Cheese, made from milk containing added cream, relation of fat to casein 
ae ee San eae ME AMIE MEM yc tip aidlade diate Ace awe ea pale 8 sled 381 
Cheese, made from skimmed milk, relation of fat to casein in ............ 379 
Cheese-making, casein and albumen lost and recovered in................ 4i1 
Cheese-making, effects of cutting curd Coarse............. ccc eee cece eeeee 451 
Cheese-making, effects of cutting curd in hard and in soft condition in ... 451 
Cheese-making, effects of exposing milk to foul odors.................65- 454. 
Cheese-making, effects of shutting up milk in cans upon................. 453 
Cheese-making, effects of tainted milk in........ 0... 0. cee eee eee eee 452 
Cheese-making, effects of using different amounts of rennetin........... 450 
_Cheese-making, experiments in, character of........... 0. ccc ee cee eee eee 299 
Cheese-making, experiments in, pounds of whey made in................ 305 
Cheese-making, experiments in, extent of ....... 0... cece cece wee eae 302 
