U. S. DEPARTMENT OF AGRICUITL 
 
 OFFICE OF EXPERIMENT STATIONS— FARMERS' INSTITUTE LEl 
 
 A. C. TRUE, Dire. 
 
 SYLLABUS 
 
 ILLUSTRATED LECTURE 
 
 ON 
 
 THE CARE OF MILK 
 
 BY 
 
 R. A. PEARSON, M. S., 
 
 Con. 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE. 
 
 1904. 
 
L 
 
735. 
 
 U. S. DEPARTMENT OF AGRICULTURE 
 
 OFFICE OF EXPERIMENT STATIONS-FARMERS' INSTITUTE LECTURE NO. 1. 
 A. C. TRUE, Director. 
 
 SYLLABUS 
 
 OF 
 
 ILLUSTRATED LECTURE 
 
 ON 
 
 THE CARE OF MILK 
 
 BY 
 
 R. A. PEARSON, M. S. 
 
 Cornell University, Ithaca, N. V. 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE. 
 T904. 
 
I'KHI \TORY NOTE. 
 
 This syllabus of a lecture upon The Care of Milk, by K. A. Pearson, 
 M. S., Professor of Dairy Industry in the School of Agriculture of Cor- 
 nell University, Ithaca, N. Y.. is accompanied by 44 lantern Blidee 
 
 illustrating the topic. The syllabus and views have been prepared for 
 the purpose of aiding farmers' institute lecturers in their presentation 
 of this subject before institute audiences. 
 
 The numbers in the margins of the pages of the syllabus refer to 
 similar numbers on the lantern slides and to their legends as given in 
 the Appendix. Those in the body of the text refer to corresponding 
 numbers in the list of authorities and reference-. 
 
 In order that those using the lecture may have opportunity to fully 
 acquaint themselves with the subject, references to its recent literature 
 are given in the Appendix. 
 
 John Hamilton. 
 Farmers Institute Specialist. 
 Recommended for publication. 
 A. C. True, Director. 
 
 Publication authorized. 
 
 James Wilson, Secretary of Agriculture. 
 
 Washington, D. C, Octoba 1, 1904. 
 
 (2) 
 
 
THE CARE OF MILK. 
 
 By R. A. I'KARSON. M. S. 
 
 The value of the milk and milk products produced in the 
 United States in the last census year, 1900, i s given by Alvoid 1 / 9 
 HifiiEfiftfij?1 fjfjSfil (1— p H) a This is greater than the value of ^L<?£^f vun*<* 
 the metallic minerals produced in the same year and including t^^^^kfe^ 
 pig iron, silver, gold, copper, lead, zinc, and other metals. It $/ s^^£& <*~ 
 is also groatJcy tyn . * fne total value of nonmetallic minerals 1)t^tc^^ / ) ^ 
 produced in 190jjJ/and including bituminous coal, Pennsylva- juxJbCvv*- <*&<?(' &-p- 
 nia anthracite, petroleum, natural gas, brick clay, cement, etc. f &S£> 3# '/, <£ ^ 
 
 Undoubtedly the most important use of milk is in its natu- 
 ral form as a human food or as "market milk" (2 — p. 5) and 
 (3— p. 3). Almost every individual of our population uses *i 
 more or less milk and often depends largely upon it for suste- 
 nance. But most of the milk produced is used for making- 
 butter, while a comparatively small amount is used for mak- ;> 
 ing cheese. It is estimated that the amount of milk U3cd as Josi^-cC^c^tC* 
 U-m arkct milk" (a e mail part of it condensed) is equivalent w ^dL*** ^^nyc^ 
 frho pr^du^t^r* ^ about 7,fi00,000 r n wv, th n milk u a » d f rt r ^^^ t ? ' o ^^^ff/ 
 
 fritW rY, Q Vj ng pqim.lg thp. prnHiiPtinn - j i f 0^700^000 rouu m i d £^££ V^ 
 
 fo r ohccoo mailing 800 /00 cuws, making a total of abuii r^<g-^& /3SLp*U** 
 18,100,000 tuwa in th e United 3tates. — fc^t^^ <n^^A^^Xc 
 
 The profitable production of milk involves two ver}' differ- (TJaA^J&Jdh /?/ & 
 ent kinds of problems: First, how can the farmer form a herd / rjz^e^tjL+t 
 that will give in the milk pail liberal returns for the cost of " j q //jj^t^S c2, 
 feed and care ? and, second, how should the milk be handled^^v? 
 to keep it in the best marketable condition? t^£o 
 
 I. (a) As is well known, there are great differences in the , 
 value of cows as milk producers. In the same herd there areA^o^xi^T>f^^^^-^ 
 often found individuals that do not yield enough to pay foi 2i^J^J^^ uhcte* 
 their feed, and others that yield enough milk to pay for feed ^ [ <> S <? cx-jZu 
 and care and leave a handsome profit for the owner (4 — p. 45). 
 All stages between these extremes are represented. The 
 easiest way to improve the average of a herd is to get rid of 
 the unprofitable cows, and the two best aids for this are milk 
 scales and a Babcock tester, with a carefully kept record of « 
 each cow and a determination to relentlessly cull all unprom- 
 ising stock (5— p. 8). Some of the unprofitable cows can be <> 
 
 « Meaning reference book or bulletin No. 1, page 44. 
 
 (3) 
 
found without these aids, but the best judges arc liable to 
 make mistakes in picking them out. This is largely because 
 the richness of milk can not be told by its appearance. 
 
 (6) Very many dairy herds would show better returns if 
 they were \'n\ better. Cows giving milk are performing hard 
 7 work and must be well nourished, [f the ration is small, but 
 
 little of il will be available for making milk after the accessary 
 requirements of supporting life are satisfied. And care must 
 be taken to have the ration Include the proper constituents 
 protein, carbohydrates, and fat for making milk, repairing 
 tissue wastes, and producing bodily heat (6). It is accessary 
 to carefully study the markets and the possibilities of the 
 farm to be able to obtain feed most cheaply. 
 
 (c) Health and comfort of the cow and regularity and kind- 
 ness in her care are also prime requisites for the economical 
 production of milk (5 — pp. 10 and 18). 
 
 1 1. The losses suffered by dairy farmers because of improper 
 methods of handling milk amount to a vast sum. Milk is in 
 ideal condition when first secreted in the udder of the healthy, 
 well-kept cow, but if it is not properly cared for it will lose a 
 part or all of its market value soon after it is taken from the 
 udder. The changes of milk are due to bacteria and. if the 
 dairyman understands somewhat the nature and habits of 
 these little creatures, he is greatly aided in protecting himself 
 against their depredations (7 — Chap. I) and (8 — (hap. [). 
 Bacteria are very abundant in nature. They are minute 1 veg- 
 etable organisms and many kinds of them are useful, but 
 some are objectionable and even dangerous. Numerous dif- 
 
 S ferent kinds have been found in milk and some of them have 
 
 been carefully described and illustrated. Souring is the most 
 common bacterial change of milk and is due to the presence 
 and activity of a large number of germs called lactic-acid 
 germs, that change the sugar of milk into acid (9). Some 
 
 1) times milk undergoes putrefactive changes, or it may become 
 
 stringy, or bitter, or red, or blue, or it may be affected in many 
 other ways, each different kind of change or fermentation 
 being due to the growth of large numbers of some kind of bac- 
 teria. Besides the bacteria that produce marked changes in 
 milk, forms sometimes get into it that retain their life but do 
 not multiply and produce changes, and others that grow more 
 or less rapidly but without producing noticeable changes, 
 although they make the milk unwholesome. Unfortunately 
 
these latter kinds sometimes include germs that cause disease, 
 and if they once get into a supply of milk they may produce 1 <* 
 sickness and even death to the consumer. The diseases most 
 liable to be thus carried by milk are typhoid fever, diphtheria, 
 and scarlet fever (8 — Chap. V). To be sure, these diseases are 
 not often transmitted by milk, but they have been carried in 
 this way often enough to prove that the possibility and the 
 danger exist. The dairyman, then, should produce and han- 
 dle his milk in such a way as to exclude all disease-producing 
 or pathogenic bacteria and as many as possible of the forms 
 that cause milk tp sour or otherwise deteriorate in value. 
 
 How do bacteria get into milk and how can they be ex r 
 eluded? (7— Chap. Ill), or (8— Chap. II), or (10— p. 13). 
 If the udder is diseased it may be the source of a large num- 
 ber of objectionable bacteria. But a small number of bac- 
 teria are in the milk in the healthy udder. They enter 
 through the orifice of the teat and become permanently estab- 1 1 
 lished in the teat, milk cistern, and ducts. They are most 
 abundant in the first few streams drawn, and in dairies where 
 every possible precaution is taken to exclude bacteria, it is 
 the rule to discard the first few streams from each teat. Some 
 recent investigations seem to indicate that the contamination 
 of milk from this source is not as serious as once supposed. 
 
 The chief source of bacteria in milk is foreign matter which 
 finds its way into milk in greater or less quantities according 
 to the care taken to exclude such contamination. Small par- 
 ticles of soil or manure, hairs, dust, old milk, impure water, 
 etc. — all are carriers of bacteria. 
 
 (a) The cows should be kept clean. This can be managed 
 easily if the barnyard and stable are kept reasonably clean. 12 
 The stable air should be as free as possible from dust; the 13 
 room should have a tight ceiling, no hay nor straw should be 14 
 stored in it, no dry feed should be given at or just before milk- 1 5 
 ing time, and everything which tends to produce dust should 
 be avoided as much as possible. 
 
 (6) vStables should be well lighted and ventilated both for 
 cleanliness and the health of the animals. The mistake is 16 
 often made of constructing cow stables with too few windows 
 or none and without provision for ventilation. The newest 
 idea is to admit an abundance of light and to have ventilating \ 7 
 shafts to conduct away the most impure air which is nearest 1 § 
 the floor and others to admit fresh air near the ceiling (11 — 
 
2 5 
 
 p. 354 '. Hut thi^ system will no1 work when* there are open- 
 1 ingS througb which the air can pass outward or inward with- 
 
 out control. It is a serious mistake to think that the precau- 
 2Q tions necessary in the stable for the production of pure milk 
 
 require the construction of a costly building (\'2 p. •• 
 
 (c) Before milking, the cow should be cleaned, especially 
 21 those parts from which dirt might fall into the milk pail. A 
 '-'- Petri plate (7 p. 41) exposed under a COW whose udder and 
 
 surrounding parts are being more or less shaken by the action 
 of milking, indicates the large number of bacteria dislodged 
 
 o;;; at this time. It does not require much time t<> brush oil" the 
 
 COWS and to wipe the udder and Hanks with a damp cloth 
 
 •j j before milking. Eraser reports (13 — p. 593) that 22 tin* 
 
 much dirt will fall from an udder slightly soiled as from one 
 that has been washed, and when the udder is muddy the 
 quantity is 90 times as great. Between the cleaning and 
 milking a cow can he kept Btaiiding by a simple device con- 
 sisting of a chain attached to one side of the stanchion, with 
 a hook on the end, to be fastened to the other side of the 
 stanchion under the cow's neck 
 
 (d) But with all the care that can be exercised some dirt 
 and bacteria will be constantly falling where milking is in 
 
 'Hi progress. The common milking pail has a wide open top to 
 
 catch a large amount of this falling material. The amount 
 falling into the milk pail can be greatly reduced by the use of 
 a pail with a small top (14 — p. 5). Tf the diameter is reduced 
 to one-half, then the opening will be reduced to one-fourth the 
 usual size. This can be easily done by using as the milk pail 
 an ordinary 10-quart serving pail having an opening about 6 
 inches in diameter. The opening can he still further reduced 
 by the use of a special form of serving pail, one having a visor 
 attached at one side of the opening and projecting over a pari 
 of it. When the pail is in use the visor is on the upper side, 
 away from the cow, and the more the pail is tipped toward 
 the cow the more the opening is protected from falling dirt. 
 If the visor is high the opportunity for dirt to enter while the 
 pail is in use is reduced to almost nothing. This kind of 
 sanitary milking pail seems to have some advantage- over 
 those in which cloth strainers are used. Experience shows 
 that milkers can soon become accustomed to this style of 
 pail, and the difficulty of milking into a small opening is not 
 :i- serious a- at first supposed. A simple experiment will 
 
 28 show that milk can he easily drawn into a small opening. 
 
 21 
 

 View. 
 
 (e) So far as possible sharp angles should be avoided in k *9 
 milk utensils because of the difficulty in cleaning such places. 
 
 (/) Persons who milk cows and handle milk should be in 
 good health and under no circumstances come in contact with 
 a person suffering from a contagious disease. A special gar- ;{(> 
 ment should be worn when milking or handling milk, and 
 hands should be carefully cleaned and kept dry. In dairies 
 where every precaution is taken to keep the milk pure it is 
 customary for attendants to wear white overall suits that are 
 cleaned and sterilized daily. This would be impracticable in 
 the average dairy, but a special garment could be used for 
 milk work and cleaned at frequent intervals without a notice- 
 able increase in the operating expenses. If milkers are ex- 
 pected to keep their hands clean, provision for this should be g-j 
 made in or near the stable. 
 
 (g) Immediately after milk is drawn it should be cooled to 
 below 50° F. to prevent the multiplication of the bacteria 
 that have found their way into it (7 — p. 47), or (8 — p. 100). ~^ 
 This can be done by pouring the milk over a cooler or by stir- 
 ring it in cans set in cold water. If the milk has been taken 
 in a cleanly manner and. there is no bad flavor on account of 
 weeds or other flavor producers in the cow's ration, then aera- 
 tion is not necessary. A good glass floating thermometer 33 
 should always be at hand. With the aid of Petri plates the 
 effect of different temperatures upon the rapidity of bacterial 
 increase in milk is clearly shown. They increase very slowly 34 
 below 50° F. 
 
 35 
 
 (h) Milk should not be handled or stored in the stable (13 — 
 p. 606). A separate milk house can be built at small cost, or 
 if this is impracticable, a room can be partitioned off in the 
 corner of the stable most distant from the barnyard. It is 
 well to have but one entrance to this room, and place it so 
 that a person entering from the stable will have to first pass 
 out of doors. 
 
 Inside the milk room there should be smooth walls and no 3<j 
 unnecessary shelves, nooks, and corners for catching dust. 37 
 
 If milk is to be bottled, this can be done quickly and easily 38 
 by hand if a small amount, or with a special bottling machine. 39 
 
 (i) The proper cleaning and sterilization of utensils is a 
 matter of great importance (7 — p. 27). When there is much 
 of this to be done, special equipment is necessary, but thor- 40 
 
• 
 
 4 1 ough work can be performed by hand and with the simplest 
 
 equipment. It is a great help to have a boiler and steam for 
 sterilizing, but even without this as good results can be 
 obtained by the use of boiling water. Before sterilizing, all 
 utensils should be cleaned by riming in warm water, thorough 
 
 w mailing in hot water, and rinsing in clean warm or cold water 
 
 12 Milk hauled to the station or factory in hot weathei 
 
 should he covered to protect it from heat (10 J). 35). In 
 
 \:\ some places wooden casks are used for carrying milk, hut 
 
 metal or glass is much better because easier cleaned. 
 
 Dairy literature is chiefly in the form of a small Dumber of 
 4 1 hooks and bulletins issued during the last few years, besides 
 
 some periodicals that give all or a part of their Bpace to dairy 
 subjects. 
 
APPENDIX. 
 
 LANTERN SLIDES. 
 
 No. of Legends. 
 
 view. 
 
 1. The distribution of milch cows in the United States. 
 
 From I*. S. Dept. Agr., Bureau of Animal Industry Bui. 55, PI. I. 
 
 2. The most important use of milk is as a human food. 
 
 Original. 
 
 3. Most of the milk produced is used for making butter and cheese. 
 
 Original. 
 
 4. Table showing the annual production and creamery value of the milk of each cow 
 
 tested through one period of lactation. 
 From Wisconsin Sta. Bui. 75, p. 23. 
 
 5. Milk scales and the Babcock milk tester. 
 
 Original. 
 
 6. Diagram showing composition of milk. 
 
 From Wisconsin Sta. Bui. 61, fig. 2. 
 
 7. Table giving the average digestible nutrients in American feeding stuffs. 
 
 Original. 
 
 8. A variety of bacteria liable to be found in milk. 
 
 1 and 2, typhoid bacillus (Pfeiffer) ; 3, pus and pus cocci; 4, B. dysenterix (Shigar) ; 5, Proteus 
 vulgaris; 6, Clostridium butyricus; 7, 9, 10, 11, types of common lactic bacteria (Conn); 8, a 
 coccus without influence on milk (Conn); 12, 13. 14, three bacilli producing slimy milk (fig. 12, 
 Marshall; figs. 13 and 14, Conn); 15, 16, 17, 18, 19, types of liquefying and putrefying bacteria 
 which digest the casein (Conn) . 
 
 From H. W. Conn's "Bacteria in Milk and Its Products," fig. 16. 
 
 9. Ropy milk. 
 
 From New York Cornell Sta. Bui. 195, fig. 5. 
 
 10. Graphic representation of a milk epidemic of scarlet fever. 
 
 A, B, and C are milk producers. 1 and 2 are milk distributers. The circles represent house- 
 holds, the inclosed dots cases of scarlet fever. Upon farm A there was a case of scarlet fever. 
 The diagram shows that milk from farm A gave rise to scarlet fever even when mixed with 
 other milk. 
 
 From H. W. Conn's "Bacteria in Milk and Its Products," fig. 23. 
 
 11. The interior of the cow's udder. 
 
 From New York Cornell Sta. Bui. 158, PI. III. 
 
 12. A badly kept barnyard. 
 
 From Illinois Sta. Bui. 84, fig. 7. 
 
 13. A well kept barnyard means much for the cleanliness of the milk. 
 
 From Illinois Sta. Bui. 84, fig. 8. 
 
 14. The air in a stable such as this is constantly filled with dust. 
 
 From Illinois Sta. Bui. 84, fig. 18. 
 
 15. Tight ceiling and cement floor, sanitary throughout. 
 
 From S. L. Stewart's Brookside Dairy, Newburgh, N. Y. 
 
 (9) 
 
10 
 
 
 iti. ( ow stable ami dairy house improperly located and consl meted and poorrj cared for. 
 
 pybm U, 8. Dept. Agr., Farmers' Bui. 63, fig. 2. 
 17. A well lighted, modern, sanitarj Btable. 
 
 From Walker-Gordon Laboratory ( o., Boston, Ma- 
 is. The ventilating shaft removes the impure air which i- Dearest the Boor. 
 
 From Illinoi- Sta. Bui. 84, fig. 21. 
 nt. Uncontrolled ventilation. 
 
 Original. 
 _'u. The barn of a small fanner who made certified milk. 
 
 Prom S. D Belcher's "(lean Milk. 
 21. The flanks a- u..|| as the udder should !><• clean. 
 
 ( Original. 
 Fig. l. Petri plate exposed two minutes out of doors. Contains 6 colonies. 
 Fig. 2. Petri plate exposed two minutes in barn. Contains 111 coloniea 
 
 Fig. A. Petri plate exposed two minutes under COW being milked. Contains l.sm 
 
 colonies. 
 
 I il-'s l. 2, and '■• <h<>\\ the extent of the cent a mi nation to which milk [s exposed from the dust 
 ol ih'' barn and the droppings from the belly ami adder of the oow. 
 
 From "Medical Record. - ' March 28, 1896. 
 
 0W8 should 1m> kept clean. 
 
 From C. S. Dept. Agr., 17th An. Kpt. Bureau of Animal Industry, PL XXXV. 
 
 "_M. The amount of dirt caughl under muddy and slightly soiled udders, before and after 
 
 cleaning. 
 
 From Illinois Sta. Bui. 84, fig. 11. 
 
 25. A chain under the neck of the cow will keep her from lying down after being cleaned 
 
 and before being milked. 
 Original. 
 
 26. The wide-top pail catches too many falling particles of dirt and dust. 
 
 ( higinal. 
 
 27. The common milking pail: one with smaller top: and the Freeman pail. 
 
 Original. 
 Milk can be drawn into a small opening. 
 Original. 
 
 29. The wrong and the right kind of a milk pail. 
 
 A. the ordinary type of pail showing sharp angle between sides and bottom; B. the same 
 properly flushed with solder bom to facilitate thorough cleaning. The lower figure represents 
 a joint as ordinarily made in tinware. The depression affords a place of refuge for bacteria from 
 which they are not readily dislodged. This open joint should be filled completely with solder. 
 
 From H. L. Russell's "Dairy Bacteriology.' 
 
 30. A special garment for milking. 
 
 Original. 
 3L A place where the milker- can wash his hands. 
 Original. 
 
 32. ( boling the milk. 
 
 From Tennessee Sta. Bui., Vol. XV, No. I, frontispiece. 
 
 33. Glass floating thermometer. 
 
 Original. 
 
 34. Showing the effect of temperature upon bacteria growth. 
 
 a, a single bacterium; i>. its progeny in twenty-four hours in milk kept at .50° F.. 5 bacteria; 
 progeny in twenty-four hours ih milk kept at 70° P., 7.V1 bacteria. Figures taken from 
 el oal experiment. 
 From II. W, Conn's •Bacteria in Milk and Its Products." fig. 20. 
 
11 
 
 No. of 
 view. 
 
 35. 
 
 36. 
 37. 
 38. 
 39. 
 40. 
 41. 
 42. 
 43. 
 
 A separate milk house. 
 
 From Illinois St a. Bui. 84, fig. 3? 
 Smooth walls in the milk room. 
 
 Original. 
 
 44. 
 
 Dust traps in the milk room should not be permitted. 
 
 Original. 
 A cheap and clean way of bottling milk. 
 
 From Illinois Sta. Bui. 84, fig. 42. 
 Students receiving instruction in milk-bottling in a dairy school. 
 
 Original. 
 A pressure sterilizer. 
 
 From S. L. Stewart's Brookside Dairy, Xewburgh, X. Y. 
 Washing and sterilizing milk cans. 
 
 From Illinois Sta. Bui. 84, fig. 28. 
 Farmers delivering milk to the shipping station. 
 
 From S. D. Belcher's •' Clean Milk." 
 From the mountains — carrying milk to the cheese factory in Switzerland. 
 
 From U. S. Dept. Agr., 17th An. Rpt. Bureau of Animal Industry, PI. XLVI, 
 fig. 1. 
 Some recent books and bulletins upon milk production. 
 
 Original. 
 
 REFERENCES. 
 
 1. Statistics of the Dairy. U. S. Dept. Agr., Bureau of Animal Industry Bui. 55. 
 
 2. Facts about Milk. U. S. Dept. Agr.. Farmers' Bui. 42. 
 
 3. Milk as Food. U. S. Dept. Agr., Farmers' Bui. 74. 
 
 4. Studies in Milk Production. Wisconsin Sta. Bui. 102. 
 
 5. The Dairy Herd: Its Formation and Management. U. S. Dept. Agr., Farmers' Bui. 55. 
 
 6. The Feeding of Farm Animals. U. S. Dept. Agr., Farmers' Bui. 22. 
 
 7. Dairy Bacteriology. By H. L. Russell. The Author. Madison, Wis. 
 
 8. Bacteria in Milk and Its Products. By H. W. Conn. P. Blackiston's Son & Co., 
 
 Philadelphia. 
 
 9. Souring of Milk. U. S. Dept. Agr., Farmers' Bui. 29. 
 
 10. The care of Milk on the Farm. U. S. Dept. Agr., Farmers' Bui. 63. 
 
 11. Physics of Agriculture. By F. H. King. The Author, Madison. Wis. 
 
 12. Clean Milk. By S. D. Belcher. The Hardy Publishing Co.. New York. 
 
 13. Dairy Conditions and Suggestions for Their Improvement. Illinois Sta. Bui. 84. 
 
 14. The Covered Pail a Factor in Sanitary Milk Production. Connecticut Storrs Sta. 
 
 Bui. 25. 
 
 Some other boohs a?id bulletins upon milk production. 
 
 Milk and Its Products. By H. H. Wing. The Macmillan Co.. New York. 
 
 Testing Milk and Its Products. By E. H. Farrington and F. W. Woll. Mendota Book 
 Co., Madison, Wis. 
 
 The Principles of Modern Dairy Practice. By Gosta Grotenfelt : translated by F. W. Woll. 
 John Wiley & Sons, New York. 
 
 Elements of Dairying. By John W. Decker. The Author. Columbus, Ohio. 
 
 The Chemistrv of Dairvine. Bv Harry Snyder. The Chemical Publishing Co.. East on, Pa. 
 
L2 
 
 Milk '.\ Kdward F. Willuiighbv. .1. B. Lippiixu 
 
 Philadelphia. 
 
 Handbook f oi ! ■.■ era and Dairymen Bjj F,W.WolL John Will \«u V<»rk. 
 
 Feeds ttiul !'.♦, ling. B\ \V A .Henry. The Alll hoi , Madison , \\ 
 
 The Feeding of Annuals. By Whitman Boward Jordan. The afacmulau Oo . Ne* York. 
 Manual of Oattl By Henry ftantias Armaby. Join Wiley & 8one, New York. 
 
 The Book of the Daily. Bj W. Fletschmann; translated byC. aXAikmanand K. Patrick 
 Wright. Blakie A Son, Ltd., London. 
 Milk: It- Nature and Composition. By C: M. Aikman. Adam lV Charles Black, London. 
 Bacteriology of Milk. By Harold Swithmbank and Geofgi Newman. John Murray, 
 
 London. 
 
 The Udder of the Oow. Indiana >ta. Bui 62, VoL \ II. 
 Studies in Milk Set ration. New York Cornell Sta. Bui 160. 
 Teating Oowi al the lam.. WiaoonaiD Sta. Bui. 75. 
 
 The Constitution <»f Milk with Special Reference to Cheese Production. Wiscons!: 
 Bui. til. 
 
 Investigations Relating to the Manufacture of Cheese, V. New York State Sta. Bui 
 
 Kconoinii al Met hods for Improving the Keeping Qualities of Milk. Maryland Sta. Bui. S& 
 
 Preventing Contamination of Milk. Illinois Sta. Bui. 91. 
 
 Ropiness in Milk and Cream. New York Cornell Sta. Bui. 195. 
 
 Tainted or Defective Milks; the Causes and Methods of Prevention. Wisconsin Sta. Bui. 
 62. 
 
 An Enquiry < oncerning the Source of (las and Taint-produeing Bacteria in Cheese Curd. 
 New York Cornell Sta. Bui. 158. 
 
 Tables for Computing Rations for Farm Animals. New York Cornell Sta. Bui. 164. 
 
UNIVERSITY OF FLORIDA 
 
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