Temperature of Milk Immediately After Milking and Strainer Capacity
Twenty-two Years of Tuberculin Testing in the Same Herd
Dextrose and Corn Sirup for Frozen Desserts
The Creaming of Raw Milk
Work of the Seed Testing Laboratory from 1918 to 1923, with Notes on Seed Quality, Seed Testing, Seed Law Compliance, and Trade Practices
Control of Seedbed Diseases of Cruciferous Crops on Long Island by the Mercuric Chloride Treatment for Cabbage Maggot
The Keeping Quality of Pasteurized Milk
The Relation Between Temperature and the Rate of Fermentation of Commercial Sauerkraut
A Study of the Manufacture of Water Ices and Sherbets
Straining Milk on the Farm
Variations in the Creaming of Raw Milk and Their Influence During Pasteurization
Requirements for the Sanitary Production of Sweet Cream, and Milk for Manufacturing
Sanitary Milk Control and Its Relation to the Sanitary, Nutritive, and Other Qualities of Milk
How the Cream Layer Forms on Milk
Frozen Fruits For Ice Cream
The Influence on Milk Production of a Definite Time Interval for Milking Cows by Machine
The Dairy Industry of Honduras
A Survey of the Behavior of Cherry Trees in the Hudson River Valley with Particular Reference to Losses from Winter Killing and Other Causes
Sterilization of Dairy Farm Utensils With Dry Heat