VI CONTENTS. 



Page. 



The food value of meat?, Helen T. Sheldon 267 



When is meat spoiled? 0. Mai 267 



Elementaiy composition of muscular tissue of different animals, A. Kohler... 268 



Examination and judging of egg pastes, A. Beythien and E. Wrampelmeyer . . 268 



The value of potatoes as food, C. F. Langworthy 268 



Food value of the sweet potato 268 



The sweet potato, G. McCarthy 268 



Rice cookbook, ]\Irs. S. A. Knapp 268 



The dietetic value of sugar, H. W. Gardner 268 



The crude fiber content of shelled cocoa, F. Filsinger 268 



Analyses of Paraguay tea, K. Dieterich 268 



The composition and judging of raisin wine, A. Schnugaus 269 



The dietary on troop ships 269 



The new workhouse dietary order 269 



The new workhouse dietaries 269 



Some of the singular foods of the Filipinos, G. D. Rice 269 



Are the teachings of science regarding food economy practical? A. P. Bryant. 269 



The use and abuse of food preservatives, W. D. Bigelow 269 



Report of the State Food Commissioner of Illinois, A. H. Jones 269 



Report of the Dairy and Food Commissioner of the- State of Michigan, 1900 . . 269 



Axinual report of Ohio Dairy and Food Commissioner, 1899, J, E. Blackburn. . 269 



ANIMAL PRODrCTIOX. 



Fodders and feeding stuffs, F. T. Shutt 269 



Wheat and molasses in the feeding of farm animals, L. Martin 269 



Feeding stuff insixiction, C. D. Woods and J. M. Bartlett 270 



Fattening steere on clover, with and without grain, R. S. Shaw 270 



Steer exjieriments, J. H. Grisdale 270 



Steer feeding — dehorning, R. Robertson, S. A. Bedford, and A. Mackay 270 



Fattening lambs on clover, with and without grain, R. S. Shaw 271 



Sheep-feeding experiments at Mains of Airley wight, A. P. Aitken 271 



Sheep, J. H. Grisdale and R. Robertson 272 



Experiments in pork production, L. Foster and L. A. Merrill 272 



Feeding pigs on grain, grain and sugar beets, grain and alfalfa, R. S. Shaw . . . 273 



Molasses and maize germ molasses; feeding exf>eriments with i)igs, M. Gerlach 274 



Pigs, J. H. Grisdale 274 



Swine, R. Robertson 274 



Swine, S. A. Bedford and A. Mackay 274 



Pumpkins, J. H. Grisdale 274 



The Jerusalem artichoke {Helianthus tuberosum), J. H. Grisdale 275 



Rape [Brassica napu.s) , J. H. Grisdale 275 



The market classes of horses, E. Davenport 275 



Horses, J. H. Grisdale 275 



Horses, A. Mackay 275 



French stud farm, " Le Hara du Pin" 275 



Concerning the metaljolism of horses, N. Zuntz 275 



Experimental contributions to the theory of heredity, J. C. Ewart 275 



Poultry raising, H. C. Gardiner 275 



Poultry experiments, J. H. Stewart and H. Atwood 276, 277 



Report of the poultrv manager, A. G. Gilbert 277 



Poultry, 1899-1900, R. Robertson, S. A. Bedford, and A. Mackay 278 



Squab raising, G. H. Pollard 278 



DAIRY FARMING DAIRYIXG. 



The development of a dairy herd, A. T. Neale 278 



Dairy studies, C. L. Penny 278 



Dairy herd records, J. H. Grisdale and R. Robertson 279 



Dairy bulletin, Ontario Agricultural College and Experimental Farm 279 



Jerseys: Notes on their origin, improvement, merits, local history, A. Gorrie. 279 



The red 1 )anish milch cattle, Bohsen .' 279 



Alfalfa for dairymen, G. F. Weston 279 



Alcohol in spent distillery wash used as a food for cows, G. Heinzelmann 279 



Milking, J.Petersen 279 



