VI CONTENTS. 



FOODS — NUTRITION. 



Page. 



Studies on bread and bread making at the University of Minnesota, H. Snyder. 770 



Further study of the losses in the process of making bread, L. A. Voorhees. . . 771 



Experiments on losses in cooking meat, 1898-1900, H. S. Grindley et al 772 



The examination of egg pastes, A. Schmid and E. Philippe 772 



Milk as food for man at different ages, F. E. Hellstrom 772 



A new source of food 773 



A study of the diet of the laboring classes in Edinburgh, D. N. Paton et al 773 



Some results of recent dietary studies in the United States, O. F. Tower 773 



Dietary studies at Western Reserve University, O. F. Tower 773 



Proteids and their nutritive value, A. Jolles 773 



Influence of formic aldehyde on metabolism of children, F. W. Tunnicliffe 



and O. Rosenheim 774 



Cleaning fruit before it is eaten, B. Ehrlich 774 



ANIM.\L PRODUCTION. 



Fodders and feeds 774 



Inspection of feeding stuffs, W. H. Jordan and 0. G. Jenter 774 



Pea-vine hay, W. F. Massey 774 



Hay of Norwegian fodder plants, F. H. Werenskiold 774 



The utilization of potatoes 775 



Milk-molasses feed 775 



On the feeding value of seaweeds, P. R. SoUied 775 



Rice ensilage 775 



On the physiological valuation of nutrients — animal metabolism, H. Isaachsen. 775 



Concerning metabolism when water is withheld, A. Spiegler 775 



The resorption of fat in water-soluble form, E. Pfliiger 775 



Concerning the value of soaps in the resorption of fat, E. Pfiuger 775 



Resorption in the intestine — III, R. Hober 775 



Quantitative resorption in the large and small intestine, F. Reach 775 



On the resorption of artificially colored fat, L. Hofbauer 775 



Resorption, digestion, and metabolism in Echinoderma, O. Cohnheim 775 



The chemistry of peptic and tryptic digestion of proteids — I, D. Lawrow 775 



Occurrence of proteolytic enzvms in the animal body, S. G. Hedin, S Rowland . 775 



Studies of muscle heat, M. Blix 776 



Concerning a hitherto unknown reducing body in blood, P. Mayer 776 



Feeding experiments with molasses and ground peat, O. Kellner et al 776 



The Angora goat, G. F. Thompson 776 



Poultry division, Rhode Island Station, A. A. Brigham 776 



Trap nests, T. H. Taylor 777 



Narrow, medium, and wide rations for chickens, T. H. Taylor 777 



American breeds of fowls: II, The Wyandotte, T. F. McGrew 777 



Poultry division. New Zealand department of agriculture 778 



A Queensland duck farm 778 



Renewed studies in oyster culture, J. Nelson 778 



DAIRY FARMING — DAlRVINCi. 



Report of the assistant in dairy husbandry, C. B. Lane 778 



Methods of dairy feeding, H. Hay ward 779 



Effect of concentrated feeds on yield of milk, K. Hittcher 779 



A study of individuality of dairy cows in a modern dairy barn, W. A. Conant. 780 



Pan-American model dairy, V. E. Fuller 780 



Lessons from the model dairy, E. Van Alstyne 781 



On the productive capacity of Funen (Danish) cattle, N. Petersen 781 



Report of Milk Control Station, Christiania, Norway, 1900 781 



Reports of milk control stations in Trondhjem and Bergen, Norway, 1900 781 



Skimming and churning in Norwegian creameries, S. J. Benternd 781 



Observations on separators, H. Hayward 781 



The food source of milk fat, etc., W. H. Jordan, C. G. Jenter, F. D. Fuller 781 



Influence of the fat in the ration upon the milk of sheep, A. Morgen et al 782 



Investigations concerning the germicidal action in cow's milk, O. F. Hunziker. 783 



Studies in dairy bacteriology and dairy science, E. Petersson 783 



Milk bacteria investigation, V. A. Moore 783 



Bacterial life of milk, H. L. Russell 784 



