EXPERIMENT STATION RECORD. 



Editor: E. W. ALLEN, Ph. D., Assistant Director. 

 Assistant Editor: H. L. Knight. 



EDITORIAL DEPARTMENTS. 



Agricultural Chemistry and Agrotechny— L. W. Fetzer, Ph. D., M. D. 

 Meteorology, Soils, and Fertilizersjg •^^;- rp^^^^'^j^ 



Agricultural Botany, Bacteriology, Vegetable Patholog>'<{-^y' -g" go^_^' 



T^- ij n fJ- I- Schulte. 

 Field Cropsjj q ^^^^,^_ 



Horticulture and Forestry — E. J. Glasson. 



Foods and Human Nutrition— C. F. Langworthy, Ph. D. 



Zootechny, Dairjdng, and Dairy Farming — E. W. Morse. 



Economic Zoology and Entomology — W. A. Hooker. 



,7- , . Tu- T • fW. A. Hooker. 



Veterinary Medicine|L. w. Fetzer. Li'S-r '■ ■ 



Rural Engineering . HEV 



Rural Economics — B. B. Hare. 



Agricultural Education/^ • ^ lTnI^' '^ 



CONTENTS OF VOL. XXVI, NO. 4. 



Editorial notes: Page. 



Progress in agricultural instruction 301 



The provision of agricultural teachers 303 



Recent work in agricultural science 306 



Notes 395 



SUBJECT LIST OF ABSTRACTS. 



AGRICULTURAL CHEMISTRY — ^AGROTECHNY. 



Handbook of biochemistry of man and animals, edited by Oppenheimer 306 



Index of Zeitschrift /iir Angewandte Chemie, 1887-1907, Raffow and Miiller 306 



On the "heat coagulation " of proteins, II, Chick and Martin 306 



Sulphur linkages in proteins, Johnson 306 



The decomposition of proteins by electrical methods, Serono 307 



Measurements of osmotic pressure of casein in alkaline solution, Moore et al 307 



Experimental colloid chemistry as related to the proteins, Handovsky 307 



The synthesis of fats by the action of enzyms, Dunlap and Gilbert 307 



In regard to the decomposition of saccharin substances, JoUes 307 



Action of dilute ammonia and sodium carbonate on saccharin substances, Jolles. 307 



A conjugated glycuronic acid from the sugar beet, Smolensk! 307 



The action of the ultraviolet rays upon cane sugar, Bierry, Henri, and Ranc. . 308 



Fermentation and putrefaction, Kendall 308 



Influence of different temperatures on ferments, Gramenitzki 308 



The detection of small amounts of alcohol in fermenting fluids, Klocker 308 



Yeasts in fermenting tea and their probable influence on the aroma, Bernard . . 309 



Composition of enzyms and their formation, II, Euler and Beth af XJgglas 309 



Chemical composition and formation of enzyms. III, Euler and Kullberg 309 



I 



