94 EXPERIMENT STATION RECORD. [Vol. 37 



practical farm schools, the school of viticulture and enology, and the school of 

 aviculture; general argicultural, ampelographical, enological, pomological, seri- 

 cultural, irrigation, olive culture, enotechnical, rice, seed control, vegetable 

 pathology, dairy, and agricultural machinery testing stations ; the acclimatiza- 

 tion garden ; provincial demonstration and experiment fields and laboratories, 

 and provincial district agricultural experts ; the Catalan Agricultural Institute 

 of San Isidro (an agricultural society organized more than 60 years ago), 

 which offers annually courses in agricultural chemistry, etc. ; and publications. 



The story of com and the westward migration, E. C. Brooks {Chicago and 

 London: Rand McNally and Co., 1916, pp. IX+S08, pi. 1, figs. iJf^).— This book 

 treats of the struggle of the human race for food ; food as a factor in civiliza- 

 tion; the origin of corn, and the effect of its discovery on the world's food 

 supply ; the opening and settling of the great corn country and connecting It 

 with the world ; the economic value of corn ; changes in the cultivation, 

 harvesting, and marketing of grain ; farmers' demonstration work and the 

 corn-club movement ; varieties of corn ; and the most important corn products. 

 This is a companion book to The Story of Cotton (E. S. R., 29. p. 738). and 

 may be used with it as a course in elementary economic history for the last 

 year of the gr:i miliar school or the first year of the high .school. 



Vegetable gardening, L. H. Cabris and H. F. Tompson (iV. J. Dept. Pub. 

 Inatr., El. Agr. Leaflet, 4 (1916), pp. 27). — Instructions are given for pursuing 

 the project of vegetable gardening, which may be conducted as (1) school 

 gardening, in which the ground may be used either wholly for the cultivation 

 of one vegetiible, as a general kitchen garden, or for individual plats; and (2) 

 Individual and partnership home gardening. Correlations with other school 

 subjects and references to literature are suggested. 



Productive feeding of farm animals. F. W. Wolt. {Philadelphia and Lou- 

 don: J. B. Lipytincott Co., 1916. pp. XlI-\-SS5, pi. 1, figs. 105).— In this s»>cond 

 edition of this text, previously nototl (E. S. K.. X^. p. CJMj) a few minor changes 

 and corrections have been made, and a chapter on Feeding Poultry, by J. K. 

 Dougherty, has been added. 



Judging farm animals, C. S. Plumb (New York: Orange .ludd Co., 1916, 

 pp. XI +590, pi. 1. figs. 299). — The author presents a study of animal form and 

 functi<in in general and of hor.ses, cattle, sheep, and swine in particular. An 

 appendix contains rules governing live-stock judging conte.sts, boys' stock judg- 

 ing contests, the students' contest in judging dairy cattle at the National Dairy 

 Show in 19115, and age clas.sltication in the show ring. The volume is Intended 

 to serve the stockman but more especially the stutlent. 



Dairy farming, C. H. Pickles and G. F. Warren (New York: The Mac- 

 miilun Co., 1916, pp. XV+S09, pi. 1, figs. 78). — This book, which is adapte<l for 

 u.se In schools and colleges, is the first of a series of texts to be known as The 

 Farm Series, each of which is to discuss the phases of its subject that are of 

 most importance to the farmer. This text deals with the Importance of the 

 dairy industry, breeds of cattle, selection, improvement, manngement. fee«ling, 

 and common ailments of dairy cattle, the dairy barn, milk and its products, 

 conditions affecting the development of dairying, systems of fnrniiiig on dairy 

 farms, methods of renting dairy farms, cost of pro«luction and metluxls of 

 marketing, and other important factors for success in dairy farming. From 

 three to five recitations and two laboratory periods a week are recommende<l as 

 usually desinible. 



A laboratory manual of foods and cookery, Emma B. Matteson and Ethei, 

 M. Newlanus (New York: The Marmillan Co., 1916, pp. XI+S25, figs. 5).— In 

 this laboratory manual a considerable number of experiments are given under 

 each topic to afford a knowleilge of the leading characteristics of each kind of 



