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 



"" n. Beal. 



^RULLINGER. 



Meteorology, Soils, and FertiIizersJTy"-,y' m' 



Agricultural Botany, Bacteriology, and Plant Pathology/^- ^- ^l^^' ^^' ^' 



Field Crops— G. M. Tucker, Ph. D. 

 Horticultm-e and Forestry — E. J. Glasson. 



[C. F. Langworthy, Ph. D., D, Sc. 

 Foods and Human Nutrition<IL L. Lang. 



IC F. Walton. 

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



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



Veterinary Medicinej^. A. Ho^okeR. ^^ ^^^^^ 



Rural Engineering — R. W. Trullinger. SOTANIC^ 



Rural Economics — E. Merritt. ' 



Agi-icultural Education— C. 11. Lane. OAkOUui. 



Indexes — M. D. Moore. 



CONTENTS OF VOL. XXXII, NO. 6. 



Recent work in agricultural science 501 



Notes 599 



SUBJECT LIST OF ABSTRACTS. 



agricultural chemistry — agrotechny. 



Chemistry of agriculture, Stoddart 501 



The farmer as a manufacturer, Stuart 501 



Dairy chemistry: A handbook for dairy chemists and others, Richmond 501 



Analytical chemistry. — I, Qualitative; II, Quantitative analysis, Treadwell.. 501 



The germplasm as a stereochemic system, Reichert 501 



Constituents of the leaves and stems of Daviesia lati/olia, Power and Salway... 501 



The nitrogenous constituents of hops. Chapman 502 



Diastase and the effect of rapid curing on the food value of alfalfa, Shuey 502 



Concerning the presence of diastase in certain red algee, Bartholomew 503 



The survival of amylase in dried fodders, Neidig 503 



Influence of fat of milk on rate of coagulation by rennet, Kreidl and Lenk 503 



A contribution to the biochemistry of cheese ripening, I, Ehrlich and Lange. . 503 



The gravimetric determination of calcium as calcium oxalate, Goy 504 



Study of methods used in alkali determinations, Vinson and Catlin 504 



Colorimetric estimation of iron in water, Gothe 504 



Quantitative determination of lead in drinking water, Reese and Drost 505 



Estimation of iodin, especially in organic substances, Griitzner 505 



Colorimetric estimation of creatin, Baur and Triimpler 505 



Flours, starches, bread, alimentary pastes, and pastry, Arpin 505 



The rapid determination of boric acid, Bertrand and Agulhon 506 



Detection of formaldehyde in foods, Rachel 506 



Detection and estimation of formic acid, Fincke 506 



The detection of formaldehyde in plants, Fincke 506 



I 



