[4] New York: Henry Holt & Co., 1910.
[5] See Bulletins Nos. 34, 141, 162, 193. A convenient summary of the results reached, up to 1911, may be found in J. Alan Murray's "The Economy of Food," New York: D. Appleton & Co.
[6] Bulletin 43, U. S. Dept. of Agr.
[7] "Economical Use of Meat at Home," by C. F. Langworthy and Caroline L. Hunt. Farmers' Bulletin 391.
[8] Sir Henry Thompson devotes six valuable pages of his "Food and Feeding" (Chap. V. and Appendix) to the subject of stewing and braising.
[9] La Poule. Production Intensive des Œufs. Par A. Linard, Paris: S. Bornemann. See also the same author's "La Poule. Production Intensive de la Chair"; and "Les Poules, Poulets et Chapons." Par François Rontillet, Paris: Le Bailly—for information as to the best French ways of feeding, housing, caponizing, and fattening fowls.
[10] An excellent summary of what it is important to know about mushrooms and toadstools is included in Dr. Wiley's "Foods and Their Adulteration." Of the many books specially devoted to this subject Gibson's is perhaps the best.
[11] "Butter-making on the Farm," Farmers' Bulletin No. 241.
[12] Facts Concerning the History, Commerce, and Manufacture of Butter. Bureau of Animal Industry No. 56. Both these pamphlets contain much information of value to butter-makers.
[13] Fishy Flavor in Butter. Circular 146, Bureau of Animal Industry, 20 pages, 1909. In September, 1912, the Department of Agriculture published another document, Bulletin 148 of the Bureau of Animal Industry, by L. A. Rogers, S. C. Thompson, and J. R. Keithley, in which "the superiority of butter made from pasteurized sweet cream is again demonstrated" in making butter for storage—for which most American butter at present is made. Attention is also called to the fact that pasteurization of cream serves as a protection to the health of the consumer by destroying such bacteria as those of tuberculosis and typhoid fever, "which are known to survive for long periods in butter made from unpasteurized cream."