LIST AND CONTENTS OF BULLETINS 1 TO 100. 29 



No. 67. Range Investigations in Arizona. By David Griffiths, 

 Assistant in Charge of Range Investigations. 1904. 62 

 pp., 10 pis., 1 fig. Price, 15 cpnts. 



Contents : Introduction — The small inolosure — The larg-e inolosuro : Topog-- 

 raphy ; soil; brush and timber; forage plants; amount of feed produced — 

 Carrying- capacity — Water for stock — The seasons — Erosion — The ])ruirie dog — 

 Ivange feed: The grasses; pigweed family; the clovers; alfilerilla; miscel- 

 laneous winter and spring annuals; miscellaneous browse plants — llay crops — 

 Weeds — Plants injurious to stock — Summary — Description of plates. 



* No. 68. North American Species of Agrostis. By A. S. Hitchcock, 

 Systematic Agrostologist in Charge of Herbarium. 1905. 

 68 pp., 37 pis., 2 figs. Price, 10 cents. 



Contents: Introduction: Taxonomy; nomenclature; plates; specimens 

 listed— History of the genus — (Icneric descriirtion — Key to species — Descrip- 

 tion of species — Sjjccies excluded — Notes on Mexican species — Index to species 

 and synonyms — Description of plates. 



No. 69. American Varieties of Lettuce. By AV. AV. Tracy, jr.. Assist- 

 ant, Variety Trials. 1904. 103 pp., 27 pis. Price, 15 

 cents. 



Contents: Introduction — Varieties and their description: Nomenclature; 

 environment and selection ; source of seed — Cultural peculiarities — Terms 

 used in description: Classes; size; maturity; shooting to. seed; habit; 

 leaves; color; seeds; seedling plants — Varieties suited to different condi- 

 tions and requirements — Table of varieties — Classification of varieties — Key 

 to varieties — Description of varieties classed as distinct — Catalogue of variety 

 names. 



No. 70. The Commercial Status of Durum AAlieat. By IVIark Alfred 

 Carleton, Cerealist in Charge of Cereal Investigations, 

 and Joseph S. Chamberlain, Physiological Chemist, Cereal 

 Investigations. 1904. 70 j^p,, 5 pis., 1 fig. Price, 10 

 cents. 



Contents : Introduction — Proper rank of durum wheat — Special qualities 

 of commercial value — The name "durum" — Durum wheat for macaroni : Char- 

 acteristics of good macaroni ; process of manufacture ; list of manufacturers 

 of macaroni in the United States; possibility of export of semolina and 

 macaroni ; methods of cooking and serving macaroni ; recipes ; semolina ; 

 soups ; macaroni with cheese or milk ; macaroni with tomatoes ; macaroni 

 with meats ; macaroni with nuts ; timbales ; croquettes ; garnitures ; spa- 

 ghetti ; salads ; desserts ; special Italian recipes ; miscellaneous — Durum 

 wheat for bread : Private experiments ; cooperative baking experiments of 

 the Department of Agricidture ; chemical study of durum-wheat flo\ir and 

 bread ; examination of standard flours ; total proteids ; gliadin and glutenin ; 

 conclusions ; examination of the flour and bread of the baking test ; con- 

 clusions ; reports on trials of the bread ; grain dealers ; millers ; bakers ; 

 teachers and experts in domestic science ; chemists and flour experts ; techni- 

 cal journals ; quotations from particularly interesting reports ; results of 

 other tests ; remarks on the various chemical and baking tests ; the color of 

 flour and bread ; experience required for perfect operations — Other products 

 from durmn wheat — Progress of the new industry : Increase in production of 

 durum wheat ; determination of the best varieties ; commercial inspection 

 and grading; disposition of the 1903 crop; mills now handling the wheat; 

 prices ; the outlook — Description of plates. 



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