CONTENTS. Vn 



Page. 



The manufacture of preserved ve<2:etables, Ott 1157 



Preserved fruits in Europe, Washington and Skinner 1157 



Canning and i)reserving, Ellsworth 1157 



Slaaghtering and meat packing li 57 



The examination of sausage, Roth 1157 



Spectroscopic i)roperties of yolk of egg, Lewin, Miethe, and Stenger 1158 



The nutritive value and digestibility of eggs, Aufrecht and Simon 1158 



Desiccated milk, Booth 1158 



Notes on investigations on the nutritive value of plant amids, Schulze 1158 



Starch, Merriam 1158 



On some vegetable fats native to Sarawak, Hewitt 1158 



Befri seed, Michael 1158 



Sensitiveness to light of white animals fed buckwheat, Ohmke 1158 



Pellagra, a precis, Lavinder 1158 



Corn oil in the treatment of pulmonary tuberculosis, Piitter 1159 



Methods of preparing corn by Indians of Arizona and New Mexico, Krulish . . . 1159 



Some useful maize dishes 1159 



Rice, cleaning and polishing, Fulgham 1 159 



Flour and grist mill products, Ellsworth 1159 



Milling of wheats, Brunnich 1159 



Hungarian wheat and Hungarian flour, Kosutany 1159 



The theory and practice of testing flour, Kennedy 1 159 



Defense of the bleaching of flour, Elliott 1160 



Air bleaching of flour in the doughiug state, Cristadora 1160 



Fungus and bacterial growth on stored flour, Bell 1160 



The water content of bread, Mezger 1160 



Concerning the potato content of bread, Toth 1160 



Sophisticated zwieback, Glaser 1160 



The iron and phosphorus content of vegetables, Haensel 1161 



Beans containing hydrocyanic acid, Guignard 1161 



Canned vegetables containing copper, Graff 1161 



Change in composition of tropical fruits during ripening, Prinsen Geerligs 1161 



A sweetmeat from bananas, Totten 1161 



Sulphured fruit, Liihrig 1161 



[Wholesomeness of sulphured fruits], Atkins 1162 



Vegetables and fruit as articles of diet and remedial agents. Brass 1162 



Viscosity of cane-sugar molasses, Prinsen Geerligs 1162 



Maple sirup, Thurston 1162 



The honey produced by sugar-fed bees, Neubauer 1162 



Concerning rose apple jam, Mezger and Fuchs 1 162 



Ice cream, McGill 1162 



Composition of oriental foodstuffs: Bosa, halva, and locoum, Petkoff 1162 



Cider, McGill 1162 



Native wines, McGill 1163 



Swiss wine statistics 1163 



A study of certain genuine wines from Florence, Salvadori and Mazzaron 1163 



Composition of Maconnais-Beaujolais wine, Paturel 1163 



Analyses of musts and wines from vines sprayed with arsenic, Szameitat 1163 



The occurrence of arsenic in German wines, Szameitat 1163 



Investigation of musts and wines from vines infested with Peronospora 1163 



Olive oil for protecting wine, Rossi-Ferrini 1163 



Effects of coffee and objections to the use of chicory, Grimshaw 1163 



(Concerning the quality of tea, Hartwich and Du Pasquier 1163 



Concerning coco, Farnsteiner 1163 



The microscopical examination of chocolate and powdered coco, Collin 1 163 



Pepper adulterated with vetch seeds, Fleury 1 163 



Ground pepj)er, McGill 1164 



Oil of lemon, McGill .'.... 1164 



Concerning canarium oil, Wedemeyer 1164 



Concerning Liebig's meat extract, Engeland 1164 



Are yeast extracts justifiable as substitutes for extract of meat? Gamgee 1164 



Purin metabolism and yeast extracts 1164 



Food extracts made from yeast, Chapman 1164 



Diastase ferments, Puckner 1164 



The factors and cost of board on Minnesota farms, Cooper 1164 



1 Standards of living of Mexican labor in the United States], Clark 1164 



f'rench school cantines, Goldschmidt 1164 



