VT CONTENTS. 



Page. 



Mendelian characters among Shorthorn cattle, Wilson 568 



Inheritance of coat color in the cattle of East Flanders, Van Damme 568 



Cattle breeding in Zambi 568 



Ration experiments with lambs, 1906-7, Morton 568 



Rational sheep feeding, Mumford 569 



The general management of sheep, Mansell 569 



Goat raising, with a description of German and Swiss breeds, Wilsdorf 569 



Feeds supplementary to corn for southern pork production. Gray etal .••... 569 



Swine feeding, Willson 570 



The first farmers' bacon factory in the United Kingdom, Douglas 570 



Feeding and care of horses, Trowbridge 570 



Dried potatoes as a food for horses, Parow 570 



The relation between form and function, Von Nathusius 571 



Influence of eggshell on metabolism, Tangl and Hammerschlag 571 



Breeds of poultry described and illustrated, Trieloff 571 



Preservation of eggs, Prall 571 



DAIRY FARMING DAIRYING AGROTECHNY. 



Cropping systems for New England dairy farms. Dodge 571 



On the feeding value of alfalfa, Hansen 572 



Cotton-seed meal and hulls v. cold pressed cake, Lee, jr., and Woodward 572 



Silos and silage in Maryland, Crisp and Patterson 572 



Feeding the dairy cow, Eckles 572 



Investigations on the effect of food fat upon the milk production of cows 572 



The existence of a lactase in cow's milk, Vandevelde 572 



On the presence of hemolytic factors in milk, Lane-Claypon 573 



Effect of heating on determination of leucocytes in milk, Russell and Hoffmann . 573 



A group of lactic-acid bacteria not previously described in America, Hastings. . 573 



Bacteria in yoghourt, Klotz 573 



Yoghourt, Henneberg 573 



The improvement of the milk supply. Weld 573 



Necessity for a standard of cleanliness in milking competitions, Howard-Jones. . 574 



The history of milk hygiene to the middle of the nineteenth century, Hanauer. . 574 



Dairy products in Switzerland in 1907, Leopold 574 



Report of the Bernese dairy school, Peter 574 



[Analyses of milk, condensed milk, and butter], McCrae 574 



Formalin as a preservative in the manufacture of butter and cheese, Eichloff . . 574 



Studies on the rational manufacture of Grana cheese, Gorini 574 



Some essentials in cheese making, Publow 574 



Defects in American Cheddar cheese, Publow 574 



Investigations of a severe disease of Gorgonzola cheese, Gorini 574 



Trials of new dairy appliances, Martiny 575 



The Dalen and Celsing milking machine 575 



A practical milk cooler, Gerstenberger 575 



Unfermented apple juice. Gore 575 



Improved methods of wine making, Bioletti 575 



The role of malic-acid fermentation in the manufacture of wine, Rosenstiehl. . 576 



Artificial refrigeration in enology, Pini 576 



VETERINARY MEDICINE. 



Animal industry and animal diseases in German Southwest Africa, Rickmann. . 576 



Meat inspection and diseases of animals, Cleland 576 



Public abattoirs a necessity to eradicate consumption, etc.. Holder 577 



The cat: A neglected factor in sanitary science, Osborne 577 



The relation of the soil to certain diseases, Ludewig 577 



A theory of natural immunity of living tissue, Holzinger 577 



Hemolysis and antihemoglobin, Demees 577 



Bacterium anthracis, anthrax vaccines, and hyperimmunization. Milks 577 



The application of atoxyl in veterinary medicine, Walther 578 



Treating rabies with atoxyl, Heymann 578 



Immunization of mice against rabies through the alimentary tract, Repetto — 578 



The hereditary transmission of immunity to rabies, Remlinger 578 



Properties of Sterigmatocystis lutea, Sartory and Jourde 578 



The treatment of trypanosomiases, Laveran and Thiroux 579 



Experimental studies on tuberculosis. Levy, Blumenthal, and Marxer 579 



Tuberculous infection through the alimentary canal, Ravenel and Reichel 579 



