EXPERIMENT STATION RECORD. 



Editor: E. W. ALLEN, Ph. D., Assistant Director. 

 Assistant Editor: H. L. Knight. 



EDITORIAL DEPARTMENTS. 



Agricultural Chemistry and Agrotechny — L. W. Fetzer, Ph. D., M. D. 

 Meteorology, Soils, and Fertilizersj^ l^- Xrullinger. 



Agricultural Botany, Bacteriology, and Plant Pathologyj^- ^'^J^d ^' ^^' ^' 

 Field Crops— G. M. Tucker, Ph. D. 

 Horticulture and Forestry — E. J. Glasson. 



fC. F. Langworthy, Ph. D., D. Sc. 

 Foods and Human Nutritionln. L. Lang. 



[C. F. Walton. 

 Zooteclmy, Dairying, and Dairy Farming — H. Webster. 

 Economic Zoology and Entomology — ^W. A. Hooker, D. V. M. 



VctcrmaryMe<Uc.iBe{;j\^;noo-H- 



Rm-al Engineering — R. W. Trullinger. . ^IB^a^ 



Rural Economics — E. Merritt. 'Vgi*/ 



Agi-icultural Education — C. H. Lane. ,^^ ^ ^^Rli 

 Indexes — M. D. Moore. '^T^*,. 



CONTENTS OF VOL. XXXII, NO. 5. 



Editorial notes: Page. 



The agricultural appropriation act , 1915-16 401 



Recent work in agricultmal science 409 



Notes 497 



SUBJECT LIST OF ABSTRACTS. 



agricultural chemistry — agrotechny. 



Quantitative determination of mono-, di-, and tricalcium phosphates, Olson. . . 409 



Neutral ammonium citrate, sodium citrate, and citric acid, Rudnick et al. . . . 409 



The composition of lime-sulphur solutions, Thompson and Whittier 410 



The occurrence of methyl alcohol in com silage, Hart and Lamb 410 



Enzyms present in alfalfa.^ — Alfalfa investigation, V, Jacobson and Holmes . . . 410 



Ferments in the mammary gland and milk, Grimmer 411 



About some peroxidase reactions of milk, Jona 412 



Freezi ng pomt and chemical composition of milk, Schroder 412 



The freezing point of milk, Henderson and Meston 412 



Deterniination of the amount of water added to milk based on the acidity, Gero. 413 



A rapid method for determming the percentage of casein in milk, Walker 413 



Estimation and significance of the ammonia content of milk, Tillmans et al. . . 413 



The Neusal butyromctric method , llcggiani 413 



An apparatus and method for determining the hardness of butter fat, Perking. . 413 



Estimation of sucrose in presence of lactose and in milk preparations, Rakshit. . 414 



Boric acid as a nulk preservative and its detection, Kiihl 414 



Mai and Rheinberger method for solids in cheese, Weigmann and Haglund 414 



A rapid method for determining fat in cheese, Teichert 414 



I 



