108 



EXPERIMENT STATION RECORD 



Bread— Continued. 



chemistry of, (26) 761. 

 composition and digestibility, (30) 461. 

 composition and nutritive value, (34) 760. 

 conservation in United States, (38) 792. 

 containing sugar, spoiling, (34) 600. 

 crambs, analyses, (30) 68; (37) 268. 

 dechlorinatcd, (40) 461. 

 detection of alum in, (27) 504. 

 determination— 



and distribution of moisture in, (36) 606. 



of acid content, (33) 14. 

 flour content, (34) 113. 

 indigestible residue, (39) 502. 

 loaf volume, (29) 565. 

 quality, (29) 864. 

 diet, protein supply in, (31) 860. 

 diet, relation to polyneuritis in fowls, (32) 476. 

 digestibility, (26) 358; (27) 462; (29) 565, 660; 



(35) 468; (36) 661; (40) 460. 

 digestibility as affected by phosphates, (34) 660. 

 dried, analyses, (38) 67. 

 economy of dilTerent sized loaves, (38) 266. 

 effect on intestinal flora, (40) 867. 

 electric oven for baking, (29) 263. 

 examination, (30) 258, 664; (32) 162; (33) 659. 

 fermentation as affected by acids, (27) 268. 

 fermentation, studies, (29) 864. 

 field, notes, (32) 460, 562. 

 food value of different types, (34) 459. 

 for armies in the field, (26) 464. 

 for special diets, analyses, (26) 464. 

 from different flours, digestibility, (40) 360, 556, 



657. 

 from soft wheat flour, (27) 867. 

 from sprouted wheat, (27) 764. 

 from sweet potatoes, (40) 267. 

 from wheat substitutes, (39) 470, 769, 870, 871; 



(40) 360, 657. 

 handbook, (27) 267. 

 home-baked, palatability, (35) 469. 

 improvers, notes, (26) 358. 

 in the diet, (37) 364. 



infection by pathogenic bacteria, (35) 264. 

 keeping quality, improving, (33) 752. 

 leavening agent from chick-pea, (34) 560. 

 leavening agents for, (33) 66. 

 lime, description, (30) 859. 

 making, (40) 172. 

 making— 



and judging, (30) 164. 



bacteria in, (30) 859. 



boiled water in, (28) 660. 



butyric fermentation in, (35) 163. 



calcium carbonate in, (40) 461. 



calcium chlorid in, (29) 565; (31) 357. 



calcium glucosates in, (40) 460. 



calcium in, (32) 161. 



chemistry of, (37) 165; (38) 567. 



chemistry of, treatise, (31) 657. 



contests in Rhode Island, (28) 299. 



diastase in, (29) 765. 



dried potatoes in, (32) 252. 



durum wheat for, (33) 564. 



fermented blood and viscera in, (40) 461. 



from unmilled wheat, (40) 460. 



from whole wheat, (35) 555; (39) 669. 



in the home, (37) 364. 



industry in Milan, (32) 252. 



lactic acid in, (33) 864. 



lessons in, (28) 299; (34) 693. 



limewater in, (40) 66, 267, 461. 



municipal, treatise, (31) 855. 



notes, (31) 298, 299; (35) 859; (36) 663; (37) 468. 



potatoes in, (33) 162, 865; (40) 556. 



problems in, (28) 564. 



relation to atmospheric conditions, (33) 752. 



rice flour in, (33) 260. 



rye and barley in, (40) 556. 



studies, (30) 857. 



sugar beets in, (34) 660. 



sugar in, (32) 761; (33) 162, 461. 



treatise, (26) 357. 



yeast nutriments in, (36) 261. 



yeasts for, (39) 203. 

 meal, analyses, (34) 665. 

 measurement of acidity, (40) 66, 115. 

 method for recording appearance, (26) 357. 

 method of keeping fresh, (30) 164. 

 methods of analysis, (32) .505. 



Bread — Continued . 



mustiness in, (36) 261. 



nutritive value, (26) 259, 358. 



nutritive value and cost, (37) 165. 



of Eaingang Indians of Brazil, (33) 752. 



oven temperature for, (-33) 565. 



physical chemistry of, (29) 564; (33) 162; (40) 171. 



poisonous, (34) 660; (38) 712. 



porous, from starch, (34) 460. 



prices in France, (33) 694. 



pi ices, three centuries of, (40) 792. 



purchasing and use, (38) 867. 



relation to dental caries, (26) 867. 



ropy, (32) 659; (40) 66, 172, 360, 556, 863. 



rye-potato, digestive disturbances from, (33) 

 361. 



salt-rising, notes, (30) 462. 



salt-rising, studies, (26) 562. 



scaling weight of, (31) 558. 



score card for, (30) 859. 



seasoning, digest of data, (33) 361. 



self-rising, paper on, (29) 465. 



situation in Switzerland, (40) 525. 



slimy, studies, (27) 462, 664, 808. 



stale, digestibility, (35) 469. 



stale, notes, (27) 764. 



stale, studies, (28) 861; (30) 859; (37) 363. 



staling, (34) 858, 859; (35) 162, 163. 



stringiness in, (26) 463. 



studies, (39) 366. 



substitutes for diabetic patients, (36) 560. 



supply of Fargo, (39) 67. 



supply of French Army, (37) 263. 



tobacco in, (31) 857. 



treatise, (29) 361, 660. 



use, (38) 567. 



war, analyses, (35) 367. 



war, digestibilitv, (34) 660. 



weighing, (26) 358. 



white, nutritive value, (36) 158. 



white, studies, (28) 458. 



wrapped and unwrapped, composition, (32) 

 354, 355. 



wrapping, studies, (32) 659. 



yeast, studies, (26) 562. 



yoghourt, notes, (27) 765. 

 Breadfruit — 



analyses, (32) 761. 



analyses and use, (30) 363. 



dieback and leaf cast, (38) 350. 



disease, notes, (37) 838. 



(n pigs, (37) 768. 



fungus disease affecting, (28) 153. 



recipes, (28) 660. 



root disease, notes, (27) 445. 



seedless, propagation, (31) 142; (32) 143. 

 Breakfast — 



as affecting working power of men, (39) 68. 



small, effect on heat production, (40) 868. 

 Breed, definition, (34) 466. 

 Breeders' organizations, cooperative, (32) 468. 

 Breeding— «ce also Animal breeding and Plant 

 breeding. 



experiments, recording types of mating in, (34) 

 72. 



numerical results of diverse systems, (34) 764. 



problems, application of genetics to, (39) 877. 



problems, mathematics in, (38) 367. 

 Breezes, land and sea, (32) 25. 

 Bregmatothrips venustus n.g. and n.sp., descrip- 

 tion, (27) 454. 

 Bremia — 



graminicola n.sp., description, (30) 240. 



lactucae, notes, (37) 550. 



lactucae on lettuce, (32) 341. 



lactucae, treatment, (28) 446. 

 Bremiella megasperma n.g. and n.sp., notes, (32) 



442. 

 Brendel, F., biographical sketch, (28) 716. 

 Brevicoryne — 



brassicae, see Cabbage aphis. 



new genus, erection, (40) 6.50. 

 Brevipalpus obovatus, notes, (32) 557; (40) 656. 

 Breweries, fermentation processes in, (29) 509. 

 Brewers' grains- 

 analyses, (26) 72, 266, 267, 362, 363, 568, 714; (27) 

 570, 670; (28) 572; (29) 570, 769; (30) 565, 868; 

 (31) 467; (33) 170, 759, 870; (37) 471; (38) 369, 

 665; (39) 270, 773; (40) 72, 571. 



ash analyses, (29) 861. 



