CONTENTS. VII 



Page. 



Cereal lireakfast foods, A. McGill 892 



Estimatinjj: the value of wheat and wheat tldur by ineiuis of baking experi- 

 ments, K. Komers and E. von Haunalter 892 



Exaniination of artitii'iallv colored barlev grits, E. Kramer 893 



Desiccated meat, F. B. Guthrie .'. 893 



Examination'of meat juice, K. Vogel 893 



Identification of horse flesh by means of a specific serum, (j. Grilling. 893 



On certain exotic Graminse used as food, Balland 894 



Lime juice and catsup, A. McGill 894 



Unfermented grape juice, T. Macfarlane 894 



Chemical composition of food preservatives, J. B. Weems and 1. J. Mead 894 



Preservatives and coloring matters in food, C. E. Cassal 894 



Chemical studies of paj)rika, AV. Szigeti 894 



Concerning organic comjjounds of sulphurous acid in foods, W. Kerp 894 



Investigations on the nutrition of man in the United States, P. O. Smolenski. . 894 



The dietary of families of Danish laborers, M. Rubin 894 



Filipino ration, emergency ration, etc., J. F. Weston 894 



What one cats in the Philippines, A. W. Greeley 895 



Alcohol and muscular energy, L. Schnyder 895 



A physiological study of nucleic acid, L. B. Mendel et al 895 



Notes on the " protagon " of the brain, W. W. Lesem and W. J. Gies 895 



Camp lires in the wilderness, E. W. Burt 895 



How I live without cooking, W. T. Earned 895 



Yeast and its household use, F. C. tlarrison 896 



ANIMAL PRODUCTION. 



The principles of animal nutrition, H. P. Armsby 896 



The exact calculation of balanced rations, J. T. Willard 897 



Stock raising 897 



Estimation of starch and digestibility of carbohydrates, S. Weiser, A. Zaitschek. 897 



Corn as a stock food, H. J. Waters 898 



Some lessons from cattle-feeding experiments, F. B. Mum ford 899 



Environment and heredity, two great factors in cattle l)reeding, B. Gabbert. . 899 



Concerning the metabolism of ruminants, J. Huth 899 



Sheep feeding in Montana, R. S. Shaw 899 



Influence of various manures on the production of mutton, W. Ashcroft 899 



Thrift, the great essential in sheep feeding, J. Ziegler 899 



Pork production in Montana, R. S. Shaw 900 



Effect of time of drinking water on the digestiljility of feed, F. Tangl 900 



The metaV)olism of inorganic material by horses, F. Tangl 900 



Ex])eriments with poultry, O. M. Watson 901 



Poultry experiments, J. H. Stewart and H. Atwood 902 



Commercial feeding stuffs in the Connecticut market, E. H. Jenkins et al 904 



Slaughtering and meat i)acking, H. C. McCarty 904 



Wool manufactures, \V. J. Battison 904 



DAIRY FARMINC; DAIRYING. 



Experiments with dairy herd, A. L. Haecker 904 



Feeding the dairv cow, C. H. Eckles 905 



Butter record of 'the Buckhold herd, H . Watnv - 905 



Milking and butter test trials, E. Mathews 905 



The influence of feeding on the composition of the fat of milk, B. Sjollema. . . 905 



On the composition of cows' milk, H. C. Sherman 905 



Pasteurization of milk in liottles with agitation, N. Gerber and P. Wieske 906 



Tests of different methods of distinguishing raw and heated milk, G. Mullie.. 906 

 The hygienic differentiation of market milk and its derivatives by biological 



methods, V. Sion and N. Laptes..., 907 



Milk, H. de Rothscliild - . . 907 



The bacterial flora of freshly drawn milk, F. ('. Harrison and M. Cumming.. 907 



Improved method of studying milk bacteria, H. W. Conn and W. M. Esten.. 907 



The percentage of water in Canadian creamery Imtter, F. T. Shutt 908 



Control of rusty spot in cheese factories, H. A. Harding and <t. A. Smith 908 



Ripening of cheese in cold storage comjiared with ripening in the ordinary 



curing room, H. II. Dean, F. C. Harrison, and R. Harcourt 909 



Plans and specifications of a cool cheese curing room, J. A. Ruddick 910 



Fourth report of the ( 'alifnrnia State Dairy Bureau, 1900-1902 910 



Dairying division, J. A. Kinsella 910 



