[35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of the Neufchâtel group, Conn. (Storrs) Exp. Sta. Bul. 78, pages 313-329, 1914.
[36] Dahlberg, A. O., The manufacture of cottage cheese in creameries and milk plants, U. S. Dept. Agr. Bul. 576, pages 1-16, 1917.
[37] Since the number of factories has continued small, the manufacture of this type of machine has remained a monopoly in which each machine is made to order by the Van Eyck Machine Co. of Holland, Mich.
[38] Presented by Dr. E. C. Schroeder of the U. S. Dept. Agr. to the International Association of Dairy and Milk Inspectors, at Washington, Oct. 17, 1917, published Jour. Am. Vet. Med. Assoc'n 52, N. S. 5, no. 6, pages 674-685, 1918.
[39] Matheson, K. J., and F. R. Cammack, How to make cottage cheese on the farm, U. S. Dept. Agr., Farmers' Bul. 850, pages 1-15, 1917.
[40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkäses, Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages 676-680.
[43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25 (1908), 16, page 644.
[44] The authors are under obligations to Mrs. E. E. Kiernan for her description of this process (in the Somerset County Leader, Jan. 10, 1908) and her letters concerning it. The statement of the process given here combines the published statement with the results of our own experiments.