164 EXPERIMENT STATION RECORD. 



to the reparation of tissues in vertebrates. In part 3, under tlae title of 

 phylogeny, are treated the problems of heredity. 



In a discussion of the criteria of species the author lays stress upon the 

 importance of testing the blood cells and other physiological tests. A valuable 

 feature of the work is a long list of experiments in hybridizing. 



On the growth of embryonic chick tissues in artificial media, agar, and 

 bouillon, Margaret R. Lewis and W. H. Lewis {Bui. Johns Hopkins Hosp., 22 

 {1911), No. 241, pp. 126, 121; Anat. Rec, 5 {1911), No. 6, pp. 277-29S, figs. 24; 

 Jour. Amer. Med. Assoc, 56 {1911), No. 24, pp. 1795, 1796). — A detailed report 

 of investigations on the growth of tissues taken from the embryo of a chick, in 

 which it was found that they could be grown in many kinds of media, sodium 

 chlorid being the one essential salt. The character of the growth of the differ- 

 ent tissues and the methods used are given in full. 



On the formation, significance, and chemistry of the white and yellow 

 yolk of ova, O. Riddle {Jour. Morph., 22 {1911), No. 2, pp. 455-485, pis. 3, 

 fig. 1). — Measurements of the rate of growing ova of the common fowl were 

 made by feeding the fat stain Sudan III. 



The growth of ova smaller than 6 mm. was so slow that a measurable de- 

 posit of the stain was not obtainable. After rapid growth began, the normal 

 interval until the breaking of the egg from the follicle (ovulation) ranged 

 from 5 to 8 days. The radii of the ova increased about 2 mm. in length in 

 each 24 hours. White yolk, wherever found, was thought to be a stage in the 

 formation or disintegration of yellow yolk and was deposited during poorer 

 nutritive conditions obtaining in the later hours of the night (1 to 5 a. m.). 

 White yolk contained more water, protein, and extractives, and less fat and 

 phosphatid than yellow yolk. In digestion by the embryo or by the follicle 

 cells fat and phosphatid were broken down more rapidly than was protein. 

 The mechanism of yolk formation and disintegration was the same and involved 

 2 factors, (a) the reversible action of enzyms, and (b) the coefficients of the 

 several constituents of yellow. The presence of the native lipochrome coloring 

 matter (vitellolutenin) in large spirals of yellow yolk only is probably due to 

 the fact that these spirals contain much fat and the lipochrome pigment is 

 soluble in fat. The yellow did not originate from the nucleus of the egg cell 

 or from the nuclei of the follicle cells. 



Elementary treatise on stock feeds and feeding, J. E. Halligan {London 

 and Easton, Pa., 1911, pp. YI-\-S02, figs. 24). — A work on commercial and home- 

 grown stock feeds, the principles of animal nutrition, and practical suggestions 

 for feeding horses, cattle, sheep, swine, and poultry. 



The groundnut (Voandzeia subterranea) and its value as a feeding stuff, 

 M. Zagorodsky {Tropenpflanzer, 15 {1911), No. 8, pp. 413-436, figs. 5). — This 

 contains a description of a groundnut sometimes called the Madagascar peanut, 

 and a report of a metabolism experiment with wethers in which the unshelled 

 nut was fed in connection with hay. The coefticients of digestibility were 

 protein 84.2, fat 100, nitrogen-free extract 84.3, and fiber 25.6 per cent. The 

 analysis of the unshelled nut was as follows: Water 15, protein 17,9, fat 3.9, 

 nitrogen-free extract 49.1, fiber 10.7. and ash 3.4 per cent. 



Contribution to the study of molasses feed, Crochetelle and Milon {Rev. 

 Chim. Indus., 22 {1911), No. 261, pp. 279-285).— Analyses of proprietary and 

 molasses feeds are reported and their feeding value discussed. After keeping 

 for several years there was considerable loss of dry matter, especially sugar. 



Molasses food from skins of pressed grapes and molasses, O. Fallada 

 {Ostcrr. Ungar. Ztschr. Znckerindus. u. Londic, 39 {1910), No. 3, pp. 407-410; 

 ubs. in Chem. .46s., 4 {1910), No. 23, p. 3272).— The author points out the 

 advantage of using the grape pulp obtained from the wine press and mixed 



