VI CONTENTS, 



Page. 



A practical guide to cookery in West Africa and the Tropics, Cockbiirn 65 



Food analyses, Juritz 65 



Adulteration of food, Gerald 66 



Elements of applied microscopy, Winslow 66 



The testing of yeast em jjli )yed in bread making 66 



Decomposition of French mustard l)y Ijacteria and its prevention, Kossowicz. 66 



A study of three vegetarian diets, Paton and Dunlop 66 



Results of digestion experiments with milk powder, KruU 67 



Nitrogenous metabolism in normal individuals, Hamill and Schryver 67 



Carbjhydrate condjustion in the animal body, Stoklasa 67 



Chemistry of digestii)n. Ill, Proteid cleavage, London 67 



Extractive material of muscular tissue. Ill, Methylguanidin, Gulewitsch... 67 



Protein assimilation in the animal body, Abderhalden and Kona 67 



A law of growth reiterated, Lusk 67 



Demands for heat and calorimetric value of a ration, Lefevre 68 



The body's utilization of fat, Mathews 68 



The right method of eating, Einhorn 68 



Vegetable products in feces, Netolitzky ^ 68 



ANIMAL PRODUCTION. 



Nutritive value of several kinds of hay, Tangl and Weiser 68 



The nutritive value of dried wine lees, Weiser 68 



Composition and feeding value of cucurbits, Zaitschek 69 



The nutritive value of ground beech l>ark, Zaitschek 69 



Proposed act relative to sale of concentrated feeding stuffs, (iandjle 69 



Fattening cattle for the years 1904 and 1905, Linheld 69 



Feeding range steers, Vernon 70 



The quantity of milk taken by nursing calves, Henkel and Miihlbacli 70 



Sheep feeding experiments for the years 1904-5, I^intield 70 



Experiments with crossbred sheep at Glen Innes Experimental Farm 71 



Effect of covering the body on distribution of fat, Bergonie 71 



Pig feeding experiments, Linlield 71 



Digester tankage for swine, Shaw 72 



Motion and muscular work in relation to digestion -in horses, Scheunert 73 



The Ranidfe: How to breed, feed, and raise the edible frog 73 



Studies in oyster propagation. Nelson 73 



First lessons in poultry keeping, Robinson 73 



Poultry work for 1905, Shepperd 73 



The American standard of perfection 73 



The production of brown or tinted eggs 74 



Egg production of virgin fowls. Nelson : 74 



DAIRY FARMING DAIRYING. 



Feeding experiments, Billings 74 



Experiments with the dairy herd, Billings 74 



Dairying, Vernon 74 



Tests of Guernsey cows for advanced registry 74 



Milking trials 75 



Growth and activity of mammary glands, Lane-Glaypon and Starling 75 



Elimination of nitrates by tlie mammary gland, Marcas and Huyge 75 



On the bacteriological conditions of the udder and the milk, Barthel 75 



Bitter milk, Huyge. 75 



Spontaneous heat production in milk and lac-tic fermentation, Rubner 75 



The action of formalin and hydrogen peroxid in milk, Bandini 75 



On the addition of foreign fats to milk, (iirard 76 



Grading cream, Erf 76 



A new liabcock milk-testing l)ottle. Whitman 76 



Examination of Babcock test apparatus 76 



Manufacture and storage of ))utter. I, Keeping qualities, Gray and McKay.. 76 



Yields of salted and unsalted butter, Friis 77 



Denmark's butter exports, 1904-5, Boggild 77 



The cold storage of cheese, Lane 77 



