Yl CONTENTS. 



• Page. 



The amount of iron in spinach, Serger 361 



Candle-nut oil 361 



The nutritive value of finh, Kosenfeld 361 



Loss of material when fish is cooked, Beythien 361 



A cook book for nurses, H ill 361 



Foods and food control, Bigelow and Greathouse 361 



Food adulteration, Traphagen 361 



A warning regarding the use of chemical preservatives in meats, I^add 361 



Preservatives in food and food examination, Thresh and Porter 361 



Review of Uterature of foods, 1905, Vandevelde and Henseval 362 



ANIMAL PRODUCTION. 



Cattle feeding experiments, Smith 362 



Our available stock foods, Dalrymple .363 



Value of ground maize cobs, Gennys 363 



Utilization of fresh pea pods and asparagus waste, Miiller 364 



Potato drying in Germany, Paro w 364 



Concerning the poisonous properties of peanut cake, Sc-hmidt ' 364 



Native plant recommended as a fodder for the dry country. Maiden 364 



Concerning the nutritive value of amid substances, von Strusiewicz 364 



Sheep and saltbushes, Coolabah farm. Peacock 364 



The cross breeding of slieep, Loosley 364 



The swine industry in Ontario 365 



Inheritance of color coat in swine, Spillman 365 



Origin and history of the horse, Osborn , 365 



Poultry 365 



Poultry, Gilbert and Fortier 365 



Poultry for export, Bradshaw 366 



Meat powders, etc. , for poultry food 366 



Color in birds and color feeding, Dechmann 366 



The castration of ostriches, Elley 366 



DAIRY FARMING DAIRYING — AGROTECHNY. 



Influence of asparagin on milk, Pfeiffer, Schneider, and Hepner 366 



Report of the Spotted Swiss Cattle Breeders' Association, 1905 366 



Examination of colostrum of goats, Siegfeld 366 



Milk and cream exhibit at the National Dairy Show, 1906, Lane 367 



A discussion on milk supply 367 



On the sugar in milk, Sebelien 368 



( 'omposition of tuberculous milk, M(^nvoisin 368 



On the so-called reductase in milk, Smidt 368 



Obtaining milk free from living tuljercle Ijacilli, Much and R("imer 368 



Influence of light on perhydrase milk, Much and Roiner 368 



Use of sodium citrate as a modifier of cows' milk, England 369 



Condensed milk, Diffloth 369 



V^ariations in the test of separator cream 369 



Improving the quality of cream from inferior milk, Saunders 370 



Effect of bacteria in wash water of butter 370 



Preventing molds in butter tubs, Rogers 370 



On butter jwwders, Reiss 371 



Butter trade 371 



Influence of salting on formation of holes in Emmenthal cheese, Jensen 371 



Lactic fermentation in Emmenthal cheese, Jensen 371 



Investigations of O. Johan-Olsen on cheese, Huss 372 



A rennet-producing bacterium isolated from Galium molhign, Hohl 372 



Review of work of the season for 1905-6, Kinsella 372 



Nineteenth annual report of Bern dairy school at Riitti-Zollikofen, 1905-6 372 



Report of the dairy institute at Proskau, 1905-6 373 



Officials, ass(jciations, and institutions connected with dairy interests 873 



Production of lactic and acetic acids from milk sugar, Kayser 373 



Hawaiian waste molasses, Peck 373 



Influence of selected yeasts on fermentation, Moncure, Davidson, and Ellett.. 373 



Influence of sulphurous acid on fruit wines, Mliller-Thurgau 374 



Filtration of wine, Moreau 374 



