VI CONTENTS. 



Page. 



The treatment of frying oils, F. Jean 1 103 



Bleached and rancid fat, M. VVinckel 1103 



The artificial preparation of foods, M. Berthelot 1103 



The use of formalin for preserving foods, O. Liebreich 1 103 



Concerning sulphurous acid in composition, W. Kerp 1104 



Colored legumes, W acker 1104 



Swiss food book, I, Alcoholic beverages 11U4 



Analyses of northern Italian wines, C. Meneio and A. Levi 1104 



Phosphoric acid content of wines of northern Italy, C. Mensio 1104 



Changes in composition of wine due to clarifying, K. Windisch and T. 



Roettgen 1104 



Principles of dietetics, H. Labbe 1104 



Dietary studies with Harvard University students, E. Mallinckrodt, jr 1104 



The problems of rational nutrition, A. Coy 1104 



Duclaux' work and rational nutrition, C. Nourry 1104 



The source of muscular energy, A. Trunz 1105 



Gelatin as a substitute for proteid in the fo< >d, J. R. Murlin 1105 



Physiological effects of peptone and allied products, W. H. Thompson 1106 



Nutritive value of the cleavage products of albumin, W. Cronheim 1106 



Relation of enterokinase to trypsin, W. M. Bayliss and E. H. Starling 1106 



The physiological rule of glycogen 1 106 



The influence of food on respiratory combustion, Laulanie 1106 



On the interrelationship of calcium and magnesium excretion, J. Malcolm 1106 



Exercises in chemical physiology and histology, H. B. Lacey and C. A. 



Pannett 1106 



ANIMAL PRODUCTION. 



The composition of Ontario feeding stuffs, W. P. Gamble 1106 



The composition of rice by-products, G, S. Fraps 1 107 



Inspection of feeding stuffs in 1904, F. W. Morse 1108 



Condimental, tonic, and other stock foods, W. Frear 1108 



Poisoning from feeding rape-seed cakes, V. Stein 1 108 



Concerning the peanut, W. Mooser 1108 



Colorado hays and fodders. Digestion experiments, W. P. Headden 1108 



Digestion experiments with sheep and steers, J. M. Bartlett 11 10 



Methods of analyzing the entire animal body, A. E. Vinson 1110 



Experiments with hand-fed calves, D. H. Otis 1111 



Methods of beef production, II, H. W. Mumford and L. D. Hall 1112 



Bullock feeding experiments 1113 



Experiments with gluten feed, J. Hendrick 1113 



Report of the agriculturist, W. L. Carlyle 1114 



The improvement of poor pastures 1114 



Improvement of hill pasture, D. Wilson 1114 



Breeding, feeding, care, and management of swine, R. S. Shaw 1114 



Forage crops for swine, R. S. Shaw 1114 



Tankage and other by-products for pigs, J. W. Wilson and H. G. Skinner 1115 



Grain rations for dry-lot hog feeding, E. B. Forbes 1115 



Conversion of waste, W. H. Clarke 1116 



Enzym content of tbe pig's stomach, F. Bengen and G. Haane 1 1 16 



Acid and enzym content of the pig's stomach, F. Bengen and G. Haane 1117 



Sorghum hay for horses, O. Erf 1117 



Report of poultry division, D. D. Hyde 1117 



Day-old chickens, E. Brown 1 117 



Preservation of eggs in cold storage, F. Haxtun 1117 



DAIRY FARMING DAIRYING. 



Milk investigations at Garforth, 1904, C. Crowther 1117 



Influence of irritating substances upon milk secretion, M. Popp 1118 



The formed elements of colostrum, their origin and significance, R. Popper.. 1118 



Synthesis, secretion, and degeneration of fat in formation of milk, J. Arnold. . 1118 



The milking trials of 1904, W. Ashcroft 1118 



Milk records, J. Speir 1118 



Record of herd tests 1119 



A great dairy test at the World's Fair at St. Louis, J. Long 1119 



