EXPERIMENT STATION RECORD. 



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

 Assistant Editor: H. L. Knight. 



EDITORIAL DEPARTMENTS. 



Meteorology, Soils, and Fertilizers — W. H. Beal. 



Agricultural Botany and Vegetable Pathology— W. H. Evans, Ph. D. 



Field Crops — J. I. Schulte. 



Horticulture and Forestry — E. J. Glasson. 



Zootechny and Human Nutrition — C. F. Langworthy, Ph. D. 



Agrotechny, Dairy Farming, and Dairying — R. D. Milner. 



Agricultural Chemistry — W. H. Beal, C. F. Langworthy, and E. D. Milner. 



Economic Zoology, Entomology, and Veterinary Medicine— E. V. Wilcox, Ph. D. 



Rural Engineering — 



Rural Economics — ^J. B. Morman. 



Agricultural Education — D. J. Crosby. 



CONTENTS OF VOL. XX, NO. 3. 



Editorial notes: Page. 



The status of agricultural education in England and Wales 201 



A proposed American association of home economics 205 



Recent work in agricultural science ^ - - 207 



Notes 294 



SUBJECT LIST OF ABSTRACTS. 



agricultural chemistry. 



On the quantitative volatilization of phosphoric acid, Jannasch and Jilke 207 



A study of the solubility of potassium chloroplatinate, Archibald et al 207 



Destruction of organic matter by elei'tricity in analysis, Scurti and Gasparini. 207 



The volumetric determination of hardness in potable waters, Milone 207 



Direct Nesslerization of Kjeldahl digestates, Adams and Kimball 208 



On the determination of nitrogen in gas mixtures, Lidoff 208 



Determinations of nitric acid in arable soils, WeibuU 208 



Note on the Dyer method, Shutt and Charron 208 



New method for quantitative determination of diastatic ferments, Wohlgemuth . 208 



The probable chemical constitution of rennet, Scala 208 



Pepsin and rennet, Bang 209 



Methods of determining the moisture content of butter, McKay and Bower.. 209 



German and American lard, Seitter 209 



Crystallization experiments with lard and tallow, Seitter 209 



Concerning that portion of meat extract which can not be salted out, Micko. . 209 



Extract of meat, Grieb 209 



Methods for the analysis of vegetable foods, Alquier 209 



A comparison of methods of estimating sugar, Kinoshita 210 



Fehling's solution, and determining reducing sugars, Watts and Tempany 210 



Identification of (5-fructose in the presence of other natural sugar, Pieraerts. . . 210 



The detection of artificial and natural honey, Fiehe 210 



The analysis of waste molasses, Johnson 210 



Analysis of flour _ 210 



The decomposition of lecithin-phosphoric acid, Matthes and Hiibner 210 



Changes in the extractives in the determination of wine extract, Roettgen. . . 210 



The identification of blueberry juice in fully fermented red wine, Plahl 210 



Determining extract in vinegar, Windisch and Schmidt 210 



Detection of boric acid in foods, Mannich and Priess 211 



Method for detection of fluorids in food products, Amberg and Loevenhart. . . 21 1 



The quantitative estimation of benzoic acid in catsup, La Wall and Bradshaw. 211 



The use of the microscope in the detection of food adulteration, Howard 211 



I 



