VI CONTENTS. 



foods — NUTRITION. 



Page. 



Entire-wheat flour, C. D. Woods and L. II. .Merrill 180 



Milling experiment with entire wheat, C. I>. Woods and L. II. Merrill isl 



Wheal flour and bread, II. Snyder and C. D. Woods 1*1 



Digestibility and nutritive value of bread, 0. I>. Woods and L. H. Merrill lsi 



Report of the f I commissioner, E. F. I. add L82 



Foods, T. S. Dymond and F. Hughes -- 182 



Foods and fond control, W. I>. Bigelow 182 



Foods and food control. I, W. ]). Bigelow 182 



The danger of keeping food products warm, F. Schardinger I si' 



Effect of preservatives in foods on health and digestion, II. W. Wiley 182 



Cream as a farm product and a food, J. O. Peet 183 



Breakfast i< tods, ( !. E. Ellis 183 



Paraguay tea, F. W. Neger and L. Vanino 183 



Judging natural ice, M. Klostermann 183 



Investigation of canned food products, P. Schweitzer 1*4 



Concerning the sugar content of canned peas, F. Schwarz and F. Riechen 184 



Identification of sprats in preserved sardines and anchovies, M. Henseval 184 



Smoking and canning sprats, M. Henseval 1*4 



Value of meat extract and other artificial condiments, K. Beerwald 184 



Meat preservati ves, A. Reinsch 184 



Chemistry of oysters 1*4 



Investigations on nutrition of man in the United States, R. Tigerstedt 184 



Nutrition investigations at the Government Hospital for the Insane, Washing- 



ington, D. C, W. <). Atwater 1*4 



Who is underfed'.' II. Stern 1*5 



Contribution to the metabolism of phosphorus, L. Biichmann 185 



The metabolism of phosphorus in the adult man, C. Tigerstedt 185 



Metabolism experiment with vegetarians, W. Caspari and K. Glaessner 185 



Review of investigations [on the nutrition of man], L. Grandeau 185 



Behavior of iron in the human and animal body, II. Landau 1 86 



Final products of peptic digestion, S. Salaskine and Mine. E. F. Kovalowskaia. 186 



Experiments on autodigestion in solutions of liver proteids, F. Bottazzi 186 



Concerning antialbumens, F. Rotarsky 186 



Mucin as a bacterial product, L. F. Rettger 186 



Connection between lability and activity of enzyms, O. Loew 186 



The regulation of heat by chemical means in man, J. E. Johansson 186 



Testing the Sonden-Tigerstedt respiration apparatus, Tora Rosenberg 186 



Concerning rye pollen and the poison in it which causes hay fever, Kammann . 186 



ANIMAL PRODUCTION. 



Composition and feeding value of rice products, C. A. Browne, jr 186 



Composition of Texas cotton-seed meal, H. H. Harrington and G. S. Fraps 187 



Carob beans in the feeding of farm animals 188 



A summary of recent American work on feeding stuffs, C. F. Langworthy 1** 



Feeding-stuff inspection, ( '. D. Woods and J. M. Bartlett 1** 



Commercial feeding stuffs sold in Maryland 188 



Miscellaneous analyses, E. F. Ladd 1*8 



Molasses as st< >ck feed 188 



Alfalfa and beef production in Argentina, F. W. Bicknell 1** 



Steer and land) feeding, J. J. Vernon 1*9 



Summer ranges of eastern Nevada sheep, P. B. Kennedy 190 



Cape v. Turkey mohair, S. B. Hollings 190 



Pig farming and bacon curing, W. Frank 190 



The construction of pigsties 191 



The artificial hatching of chickens 191 



The rearing and management of chickens 191 



Cooperative poultry societies in Ireland, H. de Courcy 191 



DAIRY FARMING — DAIRYING. 



The college dairy herd, H. H. Dean 191 



Passage of odoriferous and coloring substances into milk, Dombrowsky 191 



The composition of milk, II. D. Richmond 191 



Contribution to the study of slowly creaming milk, L. Marcas. 192 



On the breaking up of globules of fat in milk, C. Barthel 192 



