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1948. G ullander, a . ’ D o sb y Lockwood, London. 1948. Jenkins, H. M . Reports on farming in Belgium and Holland to Royal Dmm ission on Agri­ culture, 1880, and various essays on Scandinavia and the Netherlands in / . R. agrie. , 1875-87. K rzymowski, R. ’ Ulmer, Stuttgart. 1939. L ong, J. ‘D nadian Agriculture. ’ London. 1894. M acdonald, J. ’ London. 1878. M asefield, G . B. ’ Oxford University Press, London. 1950. M oore, O. K . S. Department of Agriculture, Foreign Agricultural Reports, No.

J. Drum ­ mond was engaged by the Ayrshire D airy Association to teach them the Canadian methods. By this time there was some knowledge o f bacteriology, and Drummond was critical o f Harding’s method o f always adding the sour-whey starter. He con­ sidered that not only was this often done when the milk was already sour enough, but that it was a method by which faulty batches could reproduce themselves. He also criticized the methods o f temperature control and o f measuring the quantity o f rennet added.

D y lo n Observer’ Press, D lom bo . 1910. FOOD MANAGEMENT processes like bacon- and ham-curing and the manufacture o f milk-products (chiefly cheese and butter), as well as to the more modern processes like canning, refngeration, and dehydration which, from the first, have required special plant and equipment. In modern food-factories scientific research and mechanization are as fully employed as in any other industrial activity, and so varied is the nature o f foods that their study has now assumed the stature o f a special science, food science— a composite o f chemistry, physics, biology, physiology, and nutrition.

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A History of Technology by Charles Singer et al (eds)

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