EXPERIMENT STATION RECORD. 



Editor: E. W. A LI. EN, I'm. I)., A.ssi.shiid JJinct,,,: 



KDIIOKIAI. DEl'AKTMKNTS. 



Chemistry, Dairy Farming, ami Dairyinji — The Editor and II. \V. L.wv.sox. 

 Meteorolojiy, Fertilizer and Soils (incliKiinir method.s of analysis), and Agrictdtiiral 



Engineerin^r — W. H. Beai,. 

 Botany and Disea»ses of Plants — Wai/ikk II. Evans, Ph. D. 

 Foods and Animal Production — C F. Langworthy, Ph. D. 

 Field Crops — J. I. Schci/pk. 



Entomology and Veterinary Science — E. V. Wilco.v, Ph. D. 

 Horticulture — C. B. Smith. 

 With the cooperation of the scientific divisions of the Dejjartment and the Abstract 



Comuxittee of the Association of Othcial Agricultural Chemists. 



CONTENTS OF Vol. XIII, No. 2. 



Page 

 Editorial notes: Statistics of atrricultural colleges and experiment stations for 



1900 : 101 



Recent work in agricultural science 105 



Notes 198 



SUBJECT LIST OF ABSTRACTS. 



CHEMISTRY. 



Heat of combustion in examinati(jn of oils, etc., H. C. Sherman and J. F. 



Snell 105 



Apparatusfordetermining melting point of fats, F. T. Shuttaml H. W. Charlton. 105 



A rapid method of determining the amount of salt in butter, C. E. Pitch 105 



Determination of cocoanut oil in butter and in oleomargarine, J. Wauters 106 



The chemical estimation of starch, E. <iianturco 106 



Estimation of dextrose and dextrin in I'ommercial glucose, E. Lindet 106 



Influence of nature and intensity <if light on inversion of sucrose, H. Gillot .. 106 



Determination of tragacanthin and dextrin in cacao and chocolate, P. Welmans. 106 



Method of dissolving cellulose, Thiele 106 



Elementary organic analysis, F. G. Benedict 106 



Determination of sugar in \vi"ne and lieer, etc., F. Wirthle 107 



Cause of error in search for salicylic acid in wines, A. Y. Ferriera da Silva 107 



New coloring matter in wine, etc. , J. Bellier 107 



Testing for orseille in wine, R. Truchon 107 



Estimaticm of tartaric acid in presence of oxalic acid, M. Palladini 107 



International association method of tannin determination, H. R. Procter 107 



The estimation of free acid in tanning decoction, B. Weiss 107 



Estimation of tanning materials, L. Specht ami F. Eorenz 107 



The estimation of organic and mineral acids in tanning scdutions, F. Jean 107 



The quantitative estimation of malic acid, A. Hilger 107 



Detection of dulcin (phenetol-carliamid) in f(jod and beverages, J. Bellier 107 



A simple gas volumetric method of estimating formaldehyde, E. Riegler 107 



Elementary analysis and calorimetric value of nuiscle substance, A. Kohler.. 108 



Determination <jf starch in liver sausage, R. I iefehnann 108 



Fluorescein as an indicator, II. Zelluer 108 



I 



