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, SoHa, and Fertilizers {^-^y- |j^^^-^^ 



Agricultural Botany, Bacteriology, Vegetable Pathology j^' g" Lq^q'^' 



t:,. , 1 ^ /J. I. SCHULTE. 



FieldCropsjj Q j^^j^^j^. 



Horticulture and Forestry— E. J. Glasson. 



Foods and Human Nutrition — C. F. Lang worthy, Ph. D. 



Zootechny, Dairying, and Dairy P'arming — E. W. Morse . 



Economic Zoology and Entomology — W. A. Hooker. 



-cr . ■ TIT J- • /W. A. Hooker. 



Vetermary Medicine j^. w. Fetzer. 



Rural Engineering 



Rural Economics — B. B. Hare. 



Agricultural Education {ri'jr j .^f. 



CONTENTS OF VOL. XXV, NO. 7. 



Editorial notes: ^ Page. 



The life work of two notable men — Louis Grandeau and Oskar Kellner. . . 601 



Recent work in agricultural science 609 



Notes ^. 696 



SUBJECT LIST OF ABSTRACTS. 



agricultural chemistry — agrotechny. 



Handbook of biochemistry, edited by Oppenheimer 609 



The nature of enzym action, Bayliss 609 



Catalase, Battelli and Stern ' 609 



Preparation of the 24-hour lactic acid yeast 609 



Action of the Bulgarian ferment upon the proteins and amids, Effront 609 



The action of the "Bulgarian ferment upon protein substances, Bertrand 609 



In regard to the Bulgarian ferment, Effront 610 



Contributions to the biology of colostrum, Bauer 610 



The relation between milk, colostrum, and serum of the cow, Graetz 610 



Estimating the fat in milk by the Rose-Gottlieb method, Huyge 610 



The estimation of fat by the modified Rose-Gottlieb method, Huyge 610 



Fat estimation in milk, Fahrion 610 



A further exanination of the "neu-sal" method, Notbohn and Angerhausen. . . . 610 



The "neu-sal" method, Grimmer 611 



Wendler's "neu-sal" method for estimating fat in milk, Siegfeld 611 



Utilizing the "neu-sal " method for sheep and goat's milk, Beger 611 



The "neu-sal" method, von Sobbe 611 



In regard to O. von Sobbe's work with the "neu-sal" method, Wendler Oil 



The "neu-sal" method for fat, von Sobbe 611 



Estimation of the fat content of butter by the "sal" method, Hesse 611 



The examin9.tion of cream with the "sal " method, Hesse 611 



Estimation of fat in buttermilk, Siegfeld and Kersten. 611 



I 



