VI CONTENTS. 



Page. 



A further j)arasite of the large larch sawfly, Wardle 362 



The red spider on jute ( Tetranychus bioculatus), Misra 362 



New species of maple mites, Hodgkiss 362 



FOODS — HUMAN NUTRITION. 



1 



The phosphorus content of wheat and of wheat flour, White and Beard 362 



The influence of bran extracts on the baking qualities of flour, White 363 



The structure of the soy bean, Wallis 363 



Philippine fruits — composition and characteristics, Pratt and Del Rosario 363 



Composition of cider vinegars made by generator process, Tolman and Goodnow . 363 



Physiological significance of substances used in preserv^ation of food, Long 364 



Significance of substances used for preservation of foodstuffs, Schattenfroh 364 



Cost and nutritive value of foods, Langworthy _ 364 



Protection of food supplies in large cities in Germany, edited by Silbergleit. . . 364 



Retail prices, 1890 to August, 1913, Croxton 364 



Influence of preparation upon foodstuffs and their nutritive value, Rubner 364 



Around- the-world cook book, Barroll 365 



Influence of quality and quantity of the food upon the growing organism, Aron. 365 



Influence of chronic undernutrition upon metabolism, Zuntz et al 365 



The specific dynamic effect of foodstuffs, Rubner 365 



The work of digestion and specific dynamic action of foodstuffs, Zuntz 365 



The influence of the ingestion of food upon metabolism, Benedict 365 



Influence of foodstuffs and their cleavage products on heat production, Lusk. . 365 



The role of proteins in growth, Mendel 366 



Studies of protein minimum, Hindhede 366 



The nutrition and growth of bone, McCrudden 366 



The antagonistic action of salts, Loeb 366 



The role of surface tension in determining distribution of salts, Macallum 367 



Lime requirements of man, Kruspe 367 



The importance of nutritive salts in health and disease, Peters 367 



The choice of foodstuffs in relation to disease, von Noorden 367 



Diet as a weighty factor of causal therapeutics in severe diseases, Plonies 367 



Diet in relation to disease, Hoist 368 



Relation of oysters to the transmission of infectious diseases, Pease 368 



[Shellfish and transmission of disease], Soper 368 



The manifestation and amount of imbibition heat in tissues, Nierstrasx 368 



Direct calorimetry of infants, Howland 369 



ANIMAL PRODUCTION. 



The interpretation of feeding experiments, Mitchell and Grindley 369 



The interpretation of feeding experiments, Mitchell and Grindley 370 



Feeding value of flax material as determined by chemical analysis, Ince 370 



Grape foliage in animal feeding, Girard 371 



The change in the nutritive value of feeds from ensiliag, IV, Zaitschek 371 



Silo and silage catechism, Mason 371 



Fodder and method of making same, Christensen 371 



Comparative value of brewery residue mixed feeds for ruminants, Voltz et al. . 371 



Peanut bran in Germany, Skinner 371 



Commercial feeding stuffs, Kolb and Ross 371 



Steer-feeding experiments, Tomhave and Severson. . . ._ 372 



Comparative experiments in fattening sheep, Tassinari , 372 



The management of sheep on the farm, Shaw and Heller 372 



[Report of] sheep and wool expert, Mathews 372 



Australasian wool clip -_ 372 



An experiment in pig feeding and fattening on sugar cake, Manicardi 373 



Country hams and bacon, and classifications of pork products. Nelson and Hall. 373 



The inheritance of coat color in the hoi-se, Walther 373 



[German horse control brands], Klute 373 



Report of the poultry husbandman, Lewis and Clark 373 



The Philippine chicken, Allarey 374 



Experiments to obtain fixed and lasting varieties of poultry, Houwink 374 



Hybrids of the Barbary duck with the farmyard duck, Chappellier 374 



The duck and egg business of Pateros, Raymundo 374 



Report of the biologist. Nelson 374 



