New YorK AGRICULTURAL EXPERIMENT STATION. 
Case-bearers, 14, 349, 15, 545, 16, 461. 
Case-bearing insects on nursery stock, 
16, 460. 
Case, J. E., cheeses made by, 22, 221. 
Casein, acid saturation, 21, 182. 
acidity indicated by phenolphtha- 
lein, 25, 18. 
action of acetic acid upon, 25, 259; 
dilute acids on, 25, 18, 203; 
hydrochloric on, 25, 226, 227; 
lactic acid on, 25, 256; rennet 
and pepsin on, 22, 198; sulphuric 
acid on, 25, 251. 
adsorption of acids by, 25, 262. 
ammonia wash. (See Ammonia 
casein wash.) 
and acids, combination, 24, 2538. 
and albumen, amount lost’ by 
cheddar and _ stirred-curd proc- 
esses, 11, 448; in cheese, 11, 
370, 12, 405; in milk, 10, 365, 
41, 383, 12, 296, 356; in milk, 
influence of advancing lactation, 
10, 387; in milk, influence on 
composition of cheese, 10, 263, 
11, 420; in milk, influence on 
yield of cheese, 10, 269, 11, 429; 
in milk, relation, 10, 257; in 
milk, relation of fat to, 10, 365, 
ee 342901203745" in owhey;-'11, 
861; loss in making edam cheese, 
12, 258; loss in making gouda 
cheese, 12, 268; lost and _ re- 
covered in cheese making, 10, 
256, 274, 278, 11, 411; relation 
of fat to, in skim-milk, 11, 349. 
and lactic acid, definite combina- 
tion, 22, 69. 
paracasein in cheddar cheese, 
24, 237; nomenclature, 24, 
269; relation, 24, 257; salts, 
solubility, 21, 185; salts, 
study of, 21, 167. 
changes in, produced by ripening of 
cheese, 12, 281. 
compounds in cottage cheese, di- 
gestion, 23, 103. 
dilactate in milk souring, 23, 90. 
effect of temperature on action of 
acids on, 25, 232. 
fat and albumen, influence of, on 
composition of cheese, 10, 264, 
me 47. 
hydrolysis of sodium salt of, 25, 
278. 
in cheese, 11, 372, 12, 405; in- 
fluence of ripening, 10, 283; 
market value of, 15, 90, 92. 
in milk, 11, 835, 12, 358; action of 
rennet, 10, 224; as related to 
albuminoids in food, 10, 118; by 
373 
Casein, in milk — Continued. 
breeds, 11, 134, 12, 115, 120; by 
lactation periods, 10, 80, 106, 11, 
112, 12, 98, 108; by months, 10, 
57-70, 80, 97, 102, 15, 52; deter- 
mination, 12, 487, 21, 213; effect 
on yield of cheese, 10, 269; gen- 
eral averages, 10, 105, 141, 11, 
129; relation of albumen to, 19, 
257, 259; relation to composition 
of cheese, 10, 263; variation in, 
10, 139. 
in whey, 11, 362, 12, 392. 
influence of the ripening of cheese 
on, 10, 283. 
lactate, relation to cream ripening, 
24, 275. 
loss in cheese making, 10, 256. 
method of preparing, 25, 210. 
monolactate in milk souring, 23, 
90. 
monthly increase and decrease of, 
in milk, 15, 52. 
relation of albumen to, in milk, 
LEN338; 22) 8623 ot fatto in 
cheese, 11, 375, 379, ‘381, 12, 
260, 406; of fat to, in milk, 11, 
SEG IS a67) 2 tee tos Cielo 
82, 85, 88; of fat to, in skim- 
milk, 11, 349; to bases and 
acids, 24, 237; to fat in milk, 
variations of, 15, 46, 47. 
soluble in cheese, 11, 374. 
variations in total monthly yields, 
15, 56. 
with lime-sulphur-salt wash, 21, 
343. 
Caseoses in cheese, determination, 21, 
PAQ I 
in milk, determination, 21, 214. 
Casler, E. T., assistance on bulletin, 22, 
S2ie 
Castor-bean pomace, composition, 6, 
427; nitrogen in, 14, 63, 64; phos- 
phorie acid in, 14, 63; potash in, 14, 
68. 
Castration of grape blossoms, 
21, 366. 
Caswell spray pump, 
method, 
description, 16, 
Oe 
Catalogue of apple varieties (alpha- 
betically arranged), 25, 373-397. 
Catawba grape, effect of ringing, 17, 
515, 616. 
Caterpillars, leaf-eating, effect of lime- 
sulphur-soda wash on, 23, 197. 
Cattle, additions made to Station herd, 
10, 3. 
Darn we DIAN aassoOD: 
butter production of dairy breeds 
of, compared, 10, 299. 
