VI CONTENTS. 



Adulterated food products and food studies, E. F. Ladd 896 



Commercial status of durum wheat, M. A. Carleton and .1. S. Chamberlain .. 897 



( looperative bakeries, 1*. Vimeux 898 



Notes regarding colonial agriculture, L. Bernegau 898 



Colored mustard, A. Beythien .' 898 



Concerning Tunisian olive oil, E. Milliau 898 



Study of the chemistry of home-made cider vinegar, L. L. Van Slyke 899 



Making cider vinegar at home, F. II. Hall and L. L. Van Slyke..' 900 



Concerning the adulteration of honey, II. Ley 900 



The examination and valuation of honey, G. Marpmann 900 



Honey wine, honey liqueur, and honey vinegars, J. Graftiau 900 



Acetic acid content of Austrian and Italian wines, B. Haas 000 



( 'oncerning brandy, K. Windisch 900 



Report on the examination of Ceylon tea, I'. Dvorkovitz 900 



Occurrence of sulphurous acid in dried fruit and other foods, II. Schmidt. 900 



Excretion of sodium sulphite by dogs, < I. Sonntag 901 



Effect of neutral sodium sulphite, neutral aldehyde, etc., F. Franz 901 



Effect of organic compounds of sulphurous acid, E. Rostand F. Franz 901 



The art of right living, Ellen II. Richards 901 



First lessons in food and diet, Ellen II. Richards 901 



Practical dietetics, A. L. Benedict 001 



Institution recipes, Emma Smedley 901 



Study of pulse rate in man as modified by muscular work, W. I'. Bowen 902 



Newer physiology of the gastrointestinal canal, L. B. Mendel 002 



Alimentary and urea nitrogen in relation to maintenance ration, E. Maurel .. 902 



Minimum quantities of lime and magnesia excreted in urine, E. Maurel 902 



Minimum amount of phosphoric acid excreted per day, E. Maurel 002 



Minimum amount of sulphur excreted in the urine, E. Maurel 903 



The autodigestion of nucleoproteids, W. Jones 903 



Notes on the hydrolysis of proteids, E. Fischer and E. Abderhalden . 903 



Formation of sugar from protein and fat in animal body, E. PfKiger 903 



ANIMAL PRODUCTION. 



Commercial feeding stuffs now in the Connecticut market 903 



Inspection of concentrates, J. B. Lindsey 903 



Digestibility of feeding stuffs by farm animals, M. Midler 904 



Value of organic phosphorus bodies in nutrition, A. Desgrez and A. Zaky 004 



Water as a nutrient, E. Maurel 904 



White mice fed clover hay with fatal results, P. Gordan 904 



Actual cost of beef making, J. H. Roe 904 



Lamb feeding experiments of 1903-4, B. C. Buff urn 904 



Market classes and grades of swine, W. Dietrich 905 



The swine industry from the market standpoint, W. Dietrich 906 



The swine industry in Australia, W. G. McKinney 007 



Farm poultry, J. S. Jeffrey 907 



I\ mltry and bees 007 



South African experience in rearing and management of poultry, R. Ulvate.. 007 

 Extending the poultry industry by traveling teachers and by breeding in- 

 spectors, Attinger 007 



Proportion of animal food in the ration for ducklings, W. P. Wheeler 007 



Guinea fowls; pea fowls 908 



A successful brooder hi mse, F. II. Stoneburn 90S 



DAIRY FARMING DAIRYING. 



Cooperative experiments with milch cows, 1003-4, H. Goldschmidt et al 90S 



Feeding value of dry matter in roots for milch cows, 1899-1901, F. Friis 000 



Relation of food to production of milk and butter fat by cows, F. W. Woll ... 011 



The relation of food to dairy production, F. W. Woll 011 



Amount of protein required in the ration for dairy cows, C. L. Beach 911 



The protein minimum of milch cows, M. Hindhede 912 



Records of dairy herds, A. J. Glover 012 



Dairy farm, J. B. Knight 013 



Dairying 913 



Does it pay to produce rich milk? N. A. Hansen 013 



Variations in quantity and composition of milk on pasture, A. Kirsten 013 



