[211] Babcock and Russell, 18 Rept. Wis. Expt. Stat., 1901. [212] Harding, Rogers and Smith, Bull. 183, N. Y. (Geneva) Expt. Stat., Dec., 1900. [213] Guillebeau, Landw. Jahr., 1890, p. 27. [214] Freudenreich, Fueehl. Landw. Ztg., 43:361. [215] Harrison, Bull. 123 Ont. Agr'l. Coll., May, 1902. [216] Bull. 183, N. Y. (Geneva) Expt. Stat., Dec. 1900. [217] Connell, Bull. Canadian Dept. of Agr., 1897. [218] Schmoeger, Milch Zeit., 1883, p. 483. [219] De Vries, Milch Zeit., 1888, pp. 861, 885. [220] Zeit. f. physiol. Chemie, 10:146. INDEX. Acid, effect of, on churning, 137; in butter-making, 138. Acid test, 52. Aeration of milk, 59. Aerobic bacteria, 7. Alcoholic fermentation in milk, 72. Anaerobic bacteria, 7. Animal, influence of, on milk infection, 34. Animal odor, 56. Anthrax, 94. Antiseptics, 9, 88. Aroma, of butter, 140. Bacillus: definition of, 2. _acidi lactici_, 64; _cyaneo-fuscus_, 188; _cyanogenus_, 74; _foetidus lactis_, 157; _lactis aerogenes_, 65; _lactis erythrogenes_, 74; _lactis saponacei_, 67; _lactis viscosus_, 71; _nobilis_, 162, 174; _prodigiosus_, 74; _rudensis_, 188; _synxanthus_, 75; _tuberculosis_, 84. Bacteria: on hairs, 35; kinds in milk, 63; in barn air, 42; in milk pails, 27; in butter, 154; classification of, 4; in cheese, 160; culture of, 17; in cream, 128; discovery of, 1; external conditions affecting, 8; form of, 2; in butter, 142; in butter-making, 127; in centrifuge slime, 39; In fore milk, 28; in rennet, 163; In separator slime, 39; manure, 37; number of, in milk, 50. Distribution of: milk of American cities, 50; European cities, 50; in relation to cheese, 168. Of disease: anthrax, 94; cholera, 98; diphtheria, 99; lockjaw, 94; toxic, 100; tuberculosis, 84; typhoid fever, 98. Methods of study of: culture, 15; culture media, 13; isolation, 14. Bitter butter, 158; cheese, 189; milk, 72. Bloody milk, 74. Blue cheese, 191; milk, 74. Bovine tuberculosis, 84. Brie cheese, 182. Butter: bacteria in, 154; bitter, 158; "cowy," 157; fishy, 159; lardy, 157; moldy, 158; mottled, 156; oily, 158; putrid, 156; rancid, 155; tallowy, 157; turnip flavor in, 157. Making: aroma, 140; flavor in, 140; pure culture, 143; in ripening of cream, 136. Butyric acid fermentation, 69. By-products of factory, methods of preserving, 25. Casease, 68. Caseone, 68. Centrifugal force, cleaning milk by, 38.