




INDEX. 
——— e+ .— 
PAGE 
Assistant Horticulturist, report of, - 23 
Auditors’ certificate, - - - a 
Bacteria, acid producing, - - - 189 
Classification of dairy, - - - 20 
Bacteriologist, reportof, -  - - 18 
Bacteriology, dairy, - = eae ee: 
Beacn,C. 1; = - - - =!) 19s .24: 
Bennett, EF. R., - SE eal voy oS app, SD 
Blatchford’s calf meal, - - = - 14 
Bosworth, A. W., - - - AQP AGS T 
Brie cheese, - - - 45-47, 53, 58, 108 
American and French types, - 47 
Brooders, method of constructing, - 38 
For winter chicks, - - - - 40 
Bureau of Animal Industry, erg ©: 
Coéperation with, - = = - 42 
Butter starters, bacteriological studies 
of, - - - - - - 189 
Camembert cheese, - - 45, 46, 50 
Bacteriological studies of, - - 64 
Control of mold growth, - - 70 
Chemical studies of, - - nO 
Conclusions, - - - - - 44 
Contaminations, - - - - IOI 
Description of true type, - - 53 
Imported and American types, - 69 
Inoculation of at proper stage, - 71 
Inoculation of with proper cul- 
tures, - - - =e - 69 
Flavors, - - - - - - 94 
Flora of, - - - - - - 80 
Growth of micro-organismsin, - 79 
Investigations, - - pe ar 43 
Manufacture of, - - = eta SF 
Market forin U.S., - - 50, 69 
. Mycological studies of, - - - 58 
Ripening ieee = = sl Aaa 
Study of, - ogee = 4 3230 
Treatment of in cellar, - - - 71 
In United States, - - - - 42 
Camembert Mold (Penicillium can- 
didum), - - = - 61, 107 
Camembert Penicillium, 80, 83, 90, 113 
Casein, - - - - - - - 88 
Digestion of, - - - = = 85 
@heddareheese, - - - +9 45,46 
_ Cheese, biological analysis of, - - 78 
Soft and hard varieties,- - - 44 

PAGE 
Cheese ripening, fungiin, - oe eee 
Chemist, report.of, - - = = =e 16 
Chicken, experiments with, - 130, 135 
Chickens, care during first week, 7237 
Care of young, - = = 2 wat 
Rearing with brooders, - - - 38 
Rearing by hens, - - - - 37 
Clinton, L. AY - ap ae - = » 12,49 
Connecticut Agricultural College, - 43 
Conn, Elem. ace - - - 21, 42, 43 
Cows, feedtrialswith,- - - - 1% 
“Sfestitig for advanced registry, - 24 
Creamery problems, - - - = 
Crop review, (=) 7: So she Gn Ree 
Culture media, ak = Sy 
Bicevoliumei upon, 9= =. =i%7 
Dairy Bacteriology, Bt) vas Sol ee 
Dairy Husbandman, report of, - - “3 
Dairy herd records for milk and but- 
teria yielisemeo = =. \- G37 
Dietary studies of a week’s walking 
8 rad ae a © 
Digestion of curd by fungi,- - ~- of 
Director, report of, SA 9 
DOMauce; Himes he aH 
DOx WA W ieee Ce 8 Se 
Duck, experiments with, <~- ~ 130, 37 
Edam cheese, -_~— - ers wo we AEA 
Edmond, H.D.,~ - - - - - 16 
Eggs, packing for hatching, - - 35 
Selection for hatching, - - - 34 
Histen TW Muye-were, |= ony a = 4 
Field experiments, ire (eG cs eee eit 
Fish, availability of nutrients of, - 126 
Digestibility of, - . - - 116 
Fungi in cheese ripening, - - - 73 
Fungi, Camembert and Roquefort, - 73 
Literature of, - - - - - 78 
Gelatine, liquefaction of, - -. - 86 
Graham, C. K., - - - = 815,33 
Hens, sitting, - - - - Bad Pa tee Ss 
Care of sitting hens, - =) 35 n30 
Nests for sitting hens, - - - 36 
Inoculating materials, - - - - 98 
Isigny cheese, - - - 45, 47, 53, 105 
Issajeff, T. W., - - - 42, 43, 54 
RnignteH @1,.,.- - - - - - 143 
Literature of cheese fungi, - - - 78 
