CONTENTS. V 



Page. 



( 'lothes motlis 592 



Furniture beetles 592 



Keouomy in bee keeping, E. Forrest 592 



Apiculture and serotherapy, P. Robinet 592 



Foul brood and its prevention in Ireland 592 



Hoinbi/.rfakUterhei, l)umas 593 



i-ooDs — NrTHrnoN. 



Scope and results of the nutrition investigations, A. C. True 593 



The form in which starch occurs in fresh and stale bread, L. Lindet 593 



Effect of decortication and grinding upon assimilation, and exjieriment.s on the 



effect of adding wheat Hour to rye bread, K. B. Lehmann 593 



Rice for bread making, H . Neuville 593 



Some uses and alnises of common foods, Emma .T. Davenjiort 593 



Canned salmon, T. ]\Iacfarlane 594 



Composition of jwi, Vj. C. Shorey 594 



Uses of marine algte in Japan, K. Yendo 594 



The use of l)amlioo seed as food, ^l. Wallinger 594 



Cocoa and chocolate, A. McGill 594 



Cloves, T. INIacfarlane 594 



Subject list of works on domestic economy, foods, and beverages 594 



Technical education of bakers and confectioners, C. T. Milli.s 594 



Concerning tin from a hygienic standpoint, K. P>. Lehmann .594 



Fruit sugar in tiie fluids of the Iiuman Ixxly, C. Xeu])erg and H. Strauss .594 



Digestibility of fats and oils, witli sjiecial reference to enudsions, J. W. AVells. 594 



Concerning the effect of muscular work u})on metabolism, I. Kaup 594 



Albumin in relation to the feeding problem, Finkler and H. Lichtenfelt 595 



Experiments on the amount of food required daily by man, R. O. Xeumann. . 595 



.\NIMAL I'KODrCTrO.V. 



xYnalyses of commercial feeding stuffs, J. L. Hills, C. H. Jones, and B. O. White. 595 



Fodders and feeds, L. A. \''oorhees and J. V. Street 595 



By-products of the starch industry in the Unite<l States 595 



Zein as a nutrient, I. W. Szumowski .• 595 



Experimentson composition and digestibility of dried potatoes, O. Kellneretal. 596 



Sugar-cane fodder, L. Acutt 596 



Concerning sunflower-seed cake, R. Windisch 596 



Fodder value of barley grass, F. B. Guthrie and A. A. Ranii-ay 596 



Protein cleavage when the supply is abundant, G. Frank and R. Trommsdorff . -596 



The cleavage of carbohydrates by animal and plant ferments, W. N. Clemm . 596 



Behavior of glycogen in boiling potassium hydroxid solution, E. Pfliiger -596 



The glycogen content of tiie cartilage of vertebrates, E. Pfliiger 596 



The glycogen content of the skeleton, M. Handel 596 



Concerning the saponification which is brought about by gall and the estima- 

 tion of soaps in presence oi fatty acids in gall mixtures, E. Pfliiger 596 



The physiological action of formaldehyde, W. Ivoch 597 



Concerning the modifications which warm and moist surroundings produce in 



the respiratory cjuotient, V. Grandis and C. ]Mainini 597 



Market classes and grades of cattle, etc., H. W. Mumford 597 



Feeding native steers, A. M. Soule and J. R. Fain 598 



Feeding experiments, E. R. Lloyd 600 



Cattle rearing in Egypt, J. L. Smith 600 



Swine feeding in Colorado, B. C. Buffum and C. J. Gritfith 600 



Influence of condimental stock food in fattening swine, C. S. Plumli 602 



Giant lily as a food for pigs 602 



Organized poultry work in England, G. M. Curtis 602 



Si'ientific studies of oyster propagation, J. Nelson 602 



DAIRY FARMING — OAIRYIXG. 



Dairy husbandry, H. J. Waters and C. H. Eekles 603 



Report of the assistant in dairy husbandry, C. B. Lane 603 



Alfalfa, cowpeas, and crimson clover as substitutes for feeds, C. B. Lane 604 



Relative value of protein in cotton-seed meal, cowpea hav, and wheat bran, 



A. M. Soule and S. E. Barnes ^. 605 



