Reading in the Farm Home 



1091 



285 



293 

 295 

 298 



332 

 346 



348 

 350 

 359 

 363 

 377 

 393 

 426 



432 



Iron in food and its function in nutrition 



Use of fruit as food 



Potatoes and other root crops as food 



The food value of com and com products 



Nuts and their uses as food 



The computation of rations for farm animals by the use of 



energy values 

 Bacteria in milk 

 Peanuts 



Canning vegetables in the home 

 Use of milk as food 

 Harmfulness of headache mixtures 

 Habit-forming agents 

 Canning peaches on the farm 

 How a city family managed a farm 

 The Ohio Agricultural Experiment Station, Wooster, Ohio, has avail- 

 able the two following bulletins: 



201. The mineral elements in animal nutrition 

 213. Specific effect of rations on the development of swine 

 Pamphlets on the subjects named below may be obtained by addressing 

 the publishers as designated: 

 The feeding of children. By Mary Schwartz Rose. Columbia University, 



New York. Price 10 cents. 

 The principles of jelly making. By N. E. Goldthwaite. University of 



Illinois, Urbana, 111. 

 The home canning of fniits and vegetables. North Carolina Depart- 

 ment of Agriculture, Vol. XXXI, No. 5, May, 1910. 

 Practical directions for preserving native fruits and vegetables. Uni- 

 versity of Wisconsin, No. 136, April, 1906. 

 Study of the methods of canning meats. Bureau of Animal Industry, 



United States Department of Agriculture, Washington, D. C. 

 The perfect art of canning and preserving. The Butterick Publishing 

 Company, New York. Price 15 cents. 



Cornell reading-course for farmers' wives: 



Old 



series 

 No. 2 



3 

 4 



5 

 6 



7 



Decoration in the farm home 



Practical housekeeping 



The kitchen garden 



Flowers and the flower-garden 



The rural school and the farm home 



Boys and girls on the farm 



