CONTENTS. VII 



J'age. 



The so-called "germicidal property" of milk, \V. A. Stocking, jr 1014 



Associative action Of bacteria on souring of milk, C. E. Marshall 1014 



Formation of volatile alkaloids by Bacillus nobilis, L. Adametz ami T. ( Ihszaszcz. 1014 



The catalase of milk, E. Reiss 1015 



Influence of high temperatures on tubercle bacilli in milk, < '. Barthel and 



0. Stenst rom 1015 



Raw or heated milk, II. Briining 1015 



On Barlow's disease, E. Peiper ami Et. Eichloff 1015 



Comparison of methods of preserving milk samples, T. F. McConnell 1015 



Addition of formalin to milk according to met hud of von Behring, (). Sten- 



strdm 1016 



The reform of the milk supply, < i. F. McCleary 1016 



A pure milk supply, A. J. Laird ." 1016 



The dangers of faultily constructed milk shops, W. Robertson 1016 



Significance and production of Walker-Gordon milk, I. 0. Johnson 1016 



Infantile mortality and infants' milk depots, G. F. McCleary 1016 



New physical-chemical methods of milk analysis. Distinction hot ween physio- 

 logical and pathological cows' milk, C. Schnorf 1016 



Farther investigations on the refraction of milk serum, .1. Wittmann 1016 



The method of homogenizing milk and cream, F. I'ittius 1017 



On the manufacture of Ekenberg milk powder, C. J. Lundstrom 1017 



Butter investigations, A. Hesse 1017 



Brine in dairies from a bacteriological point of view, C. Gorini 1017 



Influence of water on preservation of butter, L. Marcas and C. Huyge 1017 



Influence of rust on quality of butter, L. Marcas and C. Huyge 1017 



Sodium fluorid as a butter preservative, A. Andouard 1017 



Moldy lmtter tubs and parchment paper, B. Boggild 1017 



Danish butter exports, 1903-4, B. Boggild 1017 



Utilization of skim milk at creameries, P. Rundgren 1017 



A new preparation for improving skim milk, Luhrig 1017 



Some relations of casein and paracasein to bases and acids, ami their applica- 

 tion to Cheddar cheese, L. L. Van Slyke and F. B. Hart 1018 



Technical-bacteriological investigations in Emmenthal cheese making, A. 



1 'et er 1019 



Canadian Cheddar cheese making, J. G. McMillan 1020 



Preparation and ripening of cheese, R. Leze 1020 



Refrigeration in the dairy industry, O. Kasdorf 1020 



Cooperative dairy societies in Germany L020 



Cooperative dairy associations in Mecklenberg-Schwerin, J. Siedel 1020 



VETERINARY SCIENCE AND PRACTICE. 



Veterinary science and its relatii >n to agriculture, F. W. Hoare 1020 



Veterinary memorandum book, J. Signol, I'. Cagny, and II. .1. Gobert 1020 



Laws and regulations of sanitary police with regard to domesticated animals.. 1020 



Reports of inspectors of stock for 1904, E. Clifton et al 1020 



Division of veterinary science, .). A. I iilruth 1021 



Blood ferments, A. Jolles 1022 



Studies in mammalian tubercle bacilli, 111, T. Smith 1022 



Experiments concerning tuberculosis, II, E. A. de Schweinitz et al 1022 



Immunization of cattle against tuberculosis, F. F. Friedmann L023 



Effect of tuberculosis vaccination upon cattle infected with tuberculosis, L. 



Pearson and S. II. Gilliland 1023 



Cure and prevention of bovine tuberculosis, T. B. Keyes L024 



Tuberculosis as the chief defect in food animals, Plath and J. Keuten 1024 



Bovine tuberculosis, V. A. Moore 1024 



Avian tuberculosis in relation to mammalian tuberculosis, Lydia Rabinowitsch. 1024 



Tuberculosis in ducks, W. F. King 1024 



Pseudotuberculosis in buffaloes, A. Padrone L024 



Spore formation in anthrax and other spore-bearing bacteria, Selter 1025 



Acclimatization of anthrax bacilli to bactericidal action of serum, < >. Sacharoff. 102.") 



Sterilization of oats infected with anthrax, A. Jaeger 1025 



Oxygen in milk fever, F. II. Lehnert 1020 



Treatment of parturient paresis, W. II. Ridge 1026 



The use of oxygen for milk fever, R. I'. Lyman 1026 



Pa it uriei it apoplexy — more results from oxygen, S. S. Snyder 1026 



