TABLE OF CONTENTS. 
He PAGE. 
ME eLVE COMMICLES, TOPOIE OF oe oe ia. . ai elee lah arcle a eolelite Wielslei ties 1 
PIP CT. GC TODOLE 2. kee oe lias oN ee oe ae date o's ular es Maat eg See at 8 
MEATS LO DOLLS 0". 5 ees bs aenls ys Walks «\o » safe teeleea alah Ob ac tel meme tae 11 
Poreuns published! during 189 lye ics... caeame owas sot oie melas 11 
ELMER L TONS LETLOIL) moma cscs) dels clealele's ».» id Geptmraiets Ds bia bs eure ee 13 
Pre agriculture of the:Bimpire States so... ... ogee te vn. lea 17 
Investigation of dairy breeds................... Pe lee a halts seas 
Poe iarivy, OL Milk SHGTOtlons Vues Je wine os |. oe crit dye mati es beamed Ng 121 
BRC SUE AC Abe MAA TE TP IES OR 0 afta” s Catone « w wnnatebbene oebaiarl Cia ato ain 124 
TMC RoRPUS I) Tah 26 8 0 ee) ede Ia a ae 900 SR RR ct ta a 129 
Composition of milk........ Teche ate VERMEER abel 8 eA an Se 139 
Microscopic examination of milk.......... AS SAI Se cae mar ba Se Tey SYN a 143 
Physical effects on milk of period of lactation ................-.5.. 152 
Hiltecu 01 8170 OF globules on creaming. .. ile .es oss fe cide diese nee cles 155 
PRE CAE (EUTANU yO a 2a oi. cl hg. o'e Sin deine g epla eel stuiele apaaeree aie s gins 162 
em COO! AG: CLONOY Ei oo sy )cid vide visie'tio Ole oHaMcay tao 4 Ghana aue 175 
Commercial fertilizers sold in New York State ..................... 176 
B. T. Galloway, Pathologist U.S. Dept. of Agriculture, report of ..... 179 
REGMOLG OL LEOMRIBEARE Fare Noe Te kg or Baie 182 
General statement of work carried On 2.2... ect eee rece c eles e an 182 
SPYSLOL Sheer OL LAVIN NOTE alas Cb eh ia tise alale'ncata lpia ele acetatles sate te 182 
SIM -M Iron STOW INE CRICK BE a ee eis ees splice wets 8 eaicae eral heal 189 
POCKING Taloew,. LO; NEMS ee deat sacs ede Wa ealene ala sctade Si ote Gra cetarlenk SOR momen 
ROC INS SAIBLOMNONS 305 oie. kU Lie Palate erela ¥ chal ope mele here siaee c Uilalera tre ala dale 200 
PRDOSOLV LT! Cen sia. Ui 3aht Sk se ciaturs «i Se Me RTy 5 dine Sia acento ee UK cCalahe tare Rea ead 201 
POPATIED 1 COCLI SS arrie eldte dis niiste (slate aoly Mee ailals'> » « jee. Bb sat Siac ae eee 202 
PPO EPRI shay ie ae Melanin J gtiei c's «/a'e aie’ allie + «(cid Ustabareny 's Gk ayatyy analy mere 208 
BEOOUG OL) THE CHOMUSW Hrd ca ikiate ibs « «cl oi okitle » «= «, sun gamle mama note aralay tas 216 
BuUMIMmary Ol IADOTASOL Ys WOL iy ...2 CUS 6. Smee Ie arate, STOR Oa as 217 
arrangement of chemical work...) ou. c.. .. eee aes aie 219 
BSTIOLING ANG AGATOSSES Coa aie es ate cha cise s = (chalk MME’ s Ubeeva eee g Beye a aie 219 
Experiments in the manufacture of cheese............ 0... . eee eee 221 
Loss of milk constituents in cheese-making....................0..4. 252 
Influence of composition of milk on composition of cheese........ 261 
Influence of composition of milk on yield of cheese...... ........ 267 
Comparison of Cheddar and stirred-curd processes of manufacture, 273 
Comparison of commercial and home-made rennet-extract.......: Q77 
Changes taking place in the ripening of cheese.................... 279 
Lines of work in future investigations of cheese................... 287 
Results of investigation of cheese applied to “practical dairy 
MOLODICIMNIG., ic een's as os ache ve Bhat s cigta = @'s. 916° do oA REMMI aly Vet LICR a 4 Ere 288 
