CONTENTS. VII 



Page. 



Studies on the early development of the hen's egg, I, Pattenson 271 



Experiments on developing chicken's eggs, Paton 271 



The role of salts in the preservation of life, Loeb 271 



Atmospheric variation as a factor in organic evolution, Traill 272 



The first principles of heredity, Herbert 272 



Investigation on inheritance, Johannsen 272 



The distribution of pure line means, Harris 272 



Notes on two crosses between different races of pigeons, Morgan 272 



On color and color-pattern inheritance in pigeons, Bonhote and Smalley 272 



Prehistoric cattle skulls in museum at Schwerin, and their significance, Zengel . . 273 



DAIRY FARMING — DAIRYING. 



Four systems of dairy farming and the profit on each, Fraser and Brand 273 



Dairy farm management in the Ozarks, Allen 273 



Feeding dairy cows, Hayden 273 



Comparative feeding experiments with milch cows, Renner 273 



The effect of a change of feed on the composition of cow's milk, Vieth 273 



The factors concerned in milk secretion 274 



Machine v. hand milking, McMillan 274 



The cost of milk production, Monrad 274 



The determination of the number of bacteria in milk, Breed 274 



Milk standards: The bacterial count and the score card, Brainerd and Mallory. 274 



Usefulness and limitations of so-called milk standards, Van Slyke 275 



Improvement of the milk supply, Weld 275 



Tuberculosis and the milk supply, Delepine 275 



[Report of the joint committee on] pasteurization, Shurtleff et al 275 



Formulas for standardizing milk, cream, or ice cream. Peck 275 



Production of milk and butter in winter, Martel 275 



Milk and its products in the Caucasus, Erizian 275 



On the Siebenbiirg Racka sheep, with special reference to the milk, Baintner. 275 



Butter from ewe's milk, Dall'Aglio 275 



The butter industry in France and in foreign countries, Rolet 275 



Factory managers' butter exhibition, O'Callaghan 275 



Gastro-intestiual trouble caused by eating butter, Fettick 275 



How can we approximate the fat content of cheese products? Hoft 276 



The Raffine cheese of the Island of Orleans, Chapais 276 



Extraction of lactose from milk serum, Sanfelici 276 



Casein, Wennevold 276 



VETERINARY MEDICINE. 



Veterinary bacteriology, Buchanan 276 



Pathological technique, [Mallory and Wright 276 



The physiology of parturition, Bourne 277 



Obstetrical aid for large calves in normal posterior sacral position, Becker 277 



The chemistry of sjiithetic drugs. May 277 



Use of chloral hydrate in fistula, Stirling 277 



The source of the immune bodies in the lyrnphs, Becht and Luckhardt 277 



The spleen in the formation of immune bodies, Luckhardt and Becht 277 



Alterations in immune-body during immunization. Browning and Wilson... 277 



The action of exudate leucocytes on antibody formation, Stenstrom 278 



Histological-chemical detection of peroxidase, Fischel 278 



The biological detection of latent pus accumulations, Tedeschi 278 



The poisonous effects of the black bean on cattle, Symons 278 



The development of ascarids, Rozsa - - - 279 



Action of Ascaris equontm on coagulation of the blood, Emile-Weil and Boye. . 279 



The epizootiology of anthrax. Stockman 279 



Unusual case of anthrax in a mare. Carter 279 



A case of anthrax treated by Sclavo's serum, Fergusson 279 



In regard to a bacillus simulating the glanders bacillus, Martini 279 



The precipitation reaction of Konew, Boyd 279 



Report on standard methods for bacterial diagnosis of glanders, Beebe et al 279 



[An atypical case of rabies], Foss 280 



The simplest method for staining the Ne^ bodies, Stutzer 280 



Pyocyaneus infection in dogs and its similarity to rabies, Harvey et al 280 



