II CONTENTS. 



rage. 



Methods of analyses of the potash salts, Roemer 213 



Recovery of waste platinum, Blair 213 



Determining calcium in the presence of large amounts of magnesium, Cappel. 213 



Determination of sulphuric acid by the barium chromate methods, Holiiger. 214 



Method for determining carbon dioxid with the Berthelot bomb, Grafe 214 



Behavior of protein solutions with acetone, Weyl 214 



Determination of saltpeter in meats with nitron, Paal and Ganghofer 214 



Determination of the ammoniacal nitrogen in meat, Pennington and Greenlee. 214 



Determination of the acid value of crud- fat, Pennington and Hepburn 215 



Analyses of dark colored vegetable fat residues, Stiepel 215 



The determination of total sulphur in organic matter, Schreiber.. 215 



The Hoffmann apparatus for estimating moisture in cereals, Lavenir 216 



Relation between the specific gravity and starch content of barley , 216 



Microscopic examination of chocolate and cocoa powders, Collin 216 



Determination of xanthin bases in cocoa and chocolate, Prochnow 216 



Analysis of tea and tea infusions, Tatlock and Thomson 216 



Examination of brandies, Micko 216 



Qualitative test for fusel oil in brandy, Hollander 216 



Detection of saccharose in wine and weissbier, Rothenfusser 216 



Illicit desulphiting of wines with urotropin, Diacon 216 



Detecting and estimating hexamethylenetraniin in wine. Bonis 217 



The sugaring of musts and new wines according to the new wine law, Kulisch. 217 



A modified Rose-Gottlieb method for dairy products, Eichloff and Grimmer. 217 



[Determination of catalase in milk], Revis 217 



In regard to the water content of butter, Bengen 217 



Determination of water in butter, Biegfeld 217 



The significance of the stalagmometer, Traube 217 



Amino and hippuric acids and polypeptids, Henriques and 86rensen 217 



An adiabatic calorimeter for use with calorimetric bomli, Benedict and Higgins. 21 7 



Experiments on the preparation of sugared, dried pineapples. Gore 217 



Olive oil, Ringelmann 218 



The utilization of certain fruit pomaces, Walter 218 



[Honey mead or hydromel] 218 



A century of sugar manufacture from the grape, Dujardin 218 



METEOROLOGY — WATER. 



Descripti ve meteorology, Moore 218 



Studies on the general circulation of the earth's atmosphere, Bigelow 219 



The influence of forests on climate, floods, and erosion, Swain 219 



Checking floods in the French Alps, Moore 219 



Meteorological observations 219 



Agricultural-meteorological observations on Poltava Field, 1886-1900, Vlasov. 219 



The rainfall of Nevis and Antigua, Kirby 220 



Nitrogen content of the precipitation in Flahult, von Feilitzen and Lugner. . . 220 



Nitric acid and ammonia in the rainfall at Tonkin, Aufray 220 



Chemistry and the conservation of our water resources, Bogert 221 



SOILS — FERTILIZERS. 



The fixation of nitrogen in some Colorado soils, Headden 221 



The influence of soil sterilization on plants and the soil, Gedroitz 221 



The fertilizing influence of sunlight, Fletcher. , 222 



Humidity of the soil in connection with methods of cultivation, Mankovski.. 222 



Storing moisture in the soil, Burr and Snyder 222 



Soil evaporation, Thornton 223 



An introduction to the study of the soil solution, Cameron 223 



The transfer of heat in soils, Patten 223 



The variable character of the vegetation on basalt soils, Jensen 223 



Pineapple soils, Kelley 223 



Deli soils, Vriens 224 



Analyses of rocks and minerals, 1880 to 1908, Clarke 224 



European practice and American theory concerning soil fertility, Hopkins — 224 



The action of commercial fertilizers on marsh soils, Cornelius 224 



Plant food in Posen soils, Gerlach 224 



Cooperative experiments with mineral fertilizers, Viner et al 224 



