VI CONTENTS. 



Page. 



Adulteration of true mace with Bombay mace, A. L. Winton 74 



Baking powders, A. L. Winton, A. W. Ogden, and C. Langley 74 



Cream of tartar, A. W. Ogden 74 



The manufacture of vinegar, E. M. Hawkins 74 



Coffee and coffee compounds, A. L. Winton 74 



Chocolate meal, A. Beythien and H. Hempel '. 74 



( Concerning Dutch cocoa, J. Forster 74 



Zanzibar carbon, A. L. Winton 75 



Microscopii'al examination of vegetable foods, etc., A. F. W. Schimper 75 



Protection of food products from injurious temperatures, H. E. Williams 75 



Pure-food laws of European countries, W. D. Bigelow 75 



The imperial meat inspection law ot Germany 75 



Literature on domestic science and household economy, M. A. N. Stoner 75 



Bibliography of domestic economy, R. K. Shaw 75 



.VNIMAL PRODUCTION. 



Condimental and medicinal cattle and. poultry foods 75 



Feeding stuffs, R. J. Davidson 75 



Computation of rations, A. M. Soule 75 



Nature and value of the nitrogenous constituents of molasses, C. Beger 76 



Proteids of the muscles of cold-blooded animals, etc. , O. von Fiirth 76 



Principles of animal production with reference to farm animals, R. Miiller 76 



Feeding native steers, Tennessee Station, A. M. Soule and J. R. Fain 76 



Salt for fattening cattle, J. G. Haney 77 



Corn fodder, silage, etc., for breeding ewes in winter, A. L. Carlyle 77 



Pig feeding experiments, R. L. Bennett 77 



Feeding pigs for lean and fat meat, W. L. Carlyle, A. G. Hopkins 78 



Experiments in pig feeding 79 



Whole corn compared with corn meal for fattening swine, W. A. Henry 79 



Feeding value of rape for growing pigs, W. L. Carlyle 80 



Horse breeding, A. M. Soule 80 



Michigan live stock, R. Gibbons 80 



DAIRY FARMINX;^ — DAIRYING. 



Economy of heavy grain feeding of cows, F. W^. WoU and W. L. Carlyle 80 



Record of the Wisconsin university dairy herd, W. L. Carlyle 81 



Official tests of dairy cows, 1899-1900, F. W. Woll 81 



An improved cow stall, H. E. Van Norman 81 



Relation between the specific gravity, etc., of milk, C. Grohmann 81 



The volatile products of milk, H. and G. Wauthy 82 



Milk, A. L. W' inton and C. Langley 82 



Milk and cream sampled and sent by individuals, A. L. Winton et al. 82 



The sanitary production of milk, A. M. Soule 82 



Aeration of milk, J. D. Davidson 82. 



Preservation of samples of milk, P. Leenhouts 82 



Formaldehyde as a milk preservative, A. G. Young 82 



Milk testing at factories, G. S. Thomson 83 



Influence of temperature on tests of skim milk, E. H. Farrington 83 



Testing for jiasteurized milk, A. Bernstein 83 



Thermal death point of tubercle bacilli, H. L. Russell and E. G. Hastings ... 83 



Influence of heredity upon percentage of butter fat in milk, W. Kirchner 84 



The variation of volatile fatty acids in butter fat, P. Vieth 84 



Moisture in butter, E. H. Farrington 84 



New Zealand butter making experiments 84 



The "Columbia Air Churn," E. H. Farrington and F. Dewhirst 84 



Calculating dividends for milk and for cream, E. H. Farrington 84 



Creameries and cheese factories of western Oregon, F. L. Kent 84 



Notes on some dairy troubles, H. A. Harding, L. A. Rogers, and G. A. Smith. 85 



The cause of the ripening of cheese, E. von Freudenreich 85 



Lactic-acid bacteria in cheese ripening, R. Chodat, N. 0. Hof man-Bang 86 



Influence of temperature of curing upon quality of cheese, G. A. Smith 86 



The changes of the fat in the ripening of cheese, K. Windisch 87 



Influence of rennet on cheese ripening, S. M. Babcock et al 87 



i study of the action of rennet, J. J. O. de Vries and F. W. J. Boekhout 88 



