1648 The Cornell Reading Courses 



H. A. Harding and J. F. Nicholson. A swelling of canned peas accom- 

 panied by a malodorous decomposition. Bulletin 249, New York 

 (Geneva) Agricultural Experiment Station. 1904. 



C. F. Langworthy and Caroline L. Hunt. Use of com, kafir, and cow- 

 peas in the home. Farmers' Bulletin 559, U. S. Department of Agri- 

 culture. 1913. 



Lentil. In the New International Encyclopaedia, Vol. XH. 1910. 



Lafayette B. Mendel and Morris S. Fine. The utilization of the proteins 

 of the legumes. The Journal of Biological Chemistry, Vol. X, p. 433- 

 458. 1912. 



Kintaro Oshima. A digest of Japanese investigations on the nutrition 

 of man. Bulletin 159, U. S. Ofifice of Experiment Stations. 1905. 



C. V. Piper and W. J. Morse. The soy bean; history, varieties, and field 

 studies. Bulletin 197, U. S. Bureau of Plant Industry. 1910. 



Henry C. Sherman. Food products. 191 5. 



Harry Snyder. Human foods and their nutritive value. 1908. 



. The digestibility and nutritive value of cottage cheese, 



rice, peas and bacon. Bulletin 92, University of Minnesota Agri- 

 cultural Experiment Station. 1905. 



Chas. E. Wait. Studies on the digestibility and nutritive value of legumes 

 at the University of Tennessee, 1901-1905. Bulletin 187, U. S. Office of 

 Experiment Stations. 1907. 



W. F. Wight. The history of the cowpea and its introduction into America. 

 In Bulletin 102, U. S. Bureau of Plant Industry. 1907. 



Thomas A. Williams and C. F. Langworthy. The soy bean as a forage 

 crop, with an appendix on soy beans as a food for man. Farmers' 

 Bulletin 58, U. S. Department of Agriculture. 1897. 



CD. Woods and E. R. Mansfield. Studies of the food of Maine limiber- 

 men. Bulletin 149, U. S. Office of Experiment Stations. 1904. 



