Cheese Making; John W. Decker, Columbus, O.
The Milk Question; M. J. Rosenau, Houghton-Mifflin Co., Boston.
The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk; J. L. Sammis and A. T. Bruhn, Bulletin 165, Bureau of Animal Industry, Washington, D. C.
Dairy Laboratory Guide; Charles W. Melick, D. Van Nostrand Company, New York City.
Handbook for Farmers and Dairymen; F. W. Woll, John Wiley & Sons, New York City.
Testing Milk and Its Products; E. H. Farrington and F. W. Woll, Mendota Book Company, Madison, Wis.
Farmers' Clean Milk Book; Dr. Charles E. North, John Wiley & Sons, New York.
Ost og Osteproduktion; G. Ellbrecht, Nordisk Forlag, Copenhagen, Denmark.
Outlines of Dairy Bacteriology; N. L. Russell, Madison, Wis.
A B C in Butter Making; J. H. Monrad, Urner-Barry Co., New York.
A B C in Cheese Making; J. H. Monrad, Urner-Barry Co., New York.
Dairy Chemistry; Henry Droop Richmond, Charles Griffin and Company, Ltd., London.
Milk, its Nature and Composition; C. M. Aikman, Adams and Charles Black, London.
Milk and Its Products; H. H. Wing, The Macmillan Co., New York.
Principles and Practice of Buttermaking; G. L. McKay and C. Larsen, John Wiley & Sons, New York.
Science and Practice of Cheese Making; L. L. Van Slyke and Chas. A. Publow, Orange Judd Company, New York.
Agricultural Bacteriology; H. W. Conn, P. Blakiston's Son & Co., Philadelphia.
Creaming Milk by Centrifugal Force; J. D. Frederiksen, Little Falls, N. Y.
