Van Herwerden, M., 36, 39. Van Slyke, L. L., 8, 223, 224, 225, 251, 257, 262. Van Slyke, L. L., and A. W. Bosworth, 9, 36, 39, 40, 249. Van Slyke, L. L., and D. D. Van Slyke, 33. Van Slyke, L. L., and E. B. Hart, 38, 40, 91, 201, 249, 256. Van Slyke, L. L., and C. A. Publow, 310. Van Slyke, L. L., and O. B. Winter, 249. Vat, 190. Vermont Exp. Sta. Rept., 7. Victor curd mill, 208. Ward, A. R., 217. Washed curd process, 236. Water in milk, 8. Welsh rabbit, 377. Wensleydale, 184. Whey, 222. Whey butter, 295. Whey cheese, 85, 295. Whey siphon, 202. Whey strainer, 202, 203. Whey tank, 301, 303. White cheese, 109. Williams, Jesse, 313. Wilson hoop, 212. Wing, Lois W., 25. Wisconsin Agr. Law, 13, 347. Wisconsin curd test, 26. Wisconsin pasteurized Cheddar, 229. Wisconsin Sta. Bul., quoted, 7, 8, 10, 26, 251, 253. Working of curd, 102, 135. Wuethrich, F., 165. Yeasts, 21. Yield of, Brick, 169. Camembert, 130. Cheddar, 226. Limburger, 146. Neufchâtel (whole milk), 107. Swiss, 287. Young America, 230. Zumkehr, P. 139. * * * * * The following pages contain advertisements of a few of the Macmillan books on kindred subjects THE RURAL TEXT-BOOK SERIES EDITED BY L. H. BAILEY Butter BY E. S. GUTHRIE Professor in the Dairy Department, New York State College of Agriculture, Cornell University A practical discussion of the general characteristics of butter, and of all of the problems connected with its manufacture and marketing, together with a brief history of the product. Among the topics considered are the history of butter; composition and food value of butter; cleansing and care of dairy utensils; care of milk and cream; cream separation; grading milk and cream and neutralizing acidity; pasteurization; cream ripening; churning, washing, salting and packing butter; flavors of butter; storage of butter; marketing; whey butter, renovated and ladled butter; margarine, and testing. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York A Manual of Milk Products BY W. A. STOCKING, JR. Professor of Dairy Bacteriology in the New York State College of Agriculture at Cornell University _$2.00_ This is the most recent addition to the Rural Manual Series under the editorship of L. H. Bailey. The work is intended to serve as a reference book covering the entire subject of milk and its products. There are chapters on The Chemical Composition of Milk, The Factors Which Influence Its Composition, Physical Properties, The Various Tests Used in the Study of Milk, The Production and Handling of Milk, Butter Making, The Cream Supply, Butter Making on the Farm, Cheese Making, and the Bacteriology of Dairy Products. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York The Modern Milk Problem BY J. SCOTT MACNUTT