CONTENTS. IX 



Page. 



Age of trott ino; horse sires, Marshall 1174 



Southern poultry guide, or forty years with poultry, Ilusselnian 1174 



Poultry and eggs for market and export, Hyde 1 174 



Poultry and eggs, Mowrer and Skinner 1174 



The Bulf Orpington duck, Goodacre 1174 



The cure and breeding of rabbits, Mahlich 1174 



DAIKY FAIIMING DAIRYING — AOKOTECHN Y. 



Inviistigations on influence of feed on milk secretion of cows, Buschniann. . . . 1175 



The protein requirement for milch cows, Derwa 1175 



A local cow census 1 175 



[The coof of transporting a quart of milk], Graustein 1175 



The business of dairying. Lane 1175 



Works on the science and practice of dairying during 1908, Kaudnitz 1176 



Report of the dairy and cold storage commissioner, Ruddick 1176 



1 )airy production, 1907, Blue 1176 



The past, the present, and the future of the dairy industry in Quebec, Chapais. . 1176 



Dairying in Denmark, 1907, Boggild 1176 



Dairying in Norway prior to 1905, Benterud, Grude, and Wold 1176 



Swedish dairying, Oestergren 1176 



New Zealand dairy produce on the British market, Cuddie 1 176 



Biological and biochemical studies of milk, Koning 1176 



Essentials of milk hygiene, Jensen, trans, and amplified by Pearson 1176 



Milk as affected by stable practices and subsequent handling, Reynolds 1177 



The influence of the sugars on the secretion of milk, Piantoni 1177 



On the variability of milk. Von Wendt 1177 



The effect of rutting on the composition of cow's milk, Mezger 1 177 



The composition of cow's milk of different breeds, Katayama 1177 



On the variations of the globules of milk, Alessi and Carapelle 1177 



Investigations on the viscosity and surface tension of milk, Kobler 1 177 



Application of new physico-chemical methods of milk investigation, Zanger.. 1178 



Investigations on the rennet coagulation of milk. Van Dam 1 ] 78 



Effect of some normal elements of milk on its coagulation with rennet, Gerber. . 1 178 



Further contributions to theory of coagulation of milk by rennet, Werncken. . 1178 



Microscopical studies of the colostrum of cow's milk, Schulz 1178 



Analyses of colostrum, Siegfeld 1178 



The proteolytic enzym of human milk, Austin 1179 



On the nucleon content of human milk, Valenti 1179 



On milk secretion and the microscopical testing of milk, Winkler 1179 



Slimy milk, Eberlein 1179 



Fermentations of milk and cheese, Koch 1179 



On lactic-acid fermentation in milk, Beijerinck 1179 



Lactic acid as an agent to reduce intestinal putrefaction, Heinemann 1179 



('olloidal cream and process of making the same, Rousseau 1 180 



The preservative action of boric acid in butter, O'Callaghan 1180 



[The effect of cold storage on the changes in butter], Rogers 1180 



Butter, McGill 1180 



A study of Argentine butters, Lavenir 1180 



Danish butter exports, 1907-8, Boggild 1180 



Denmark's butter exports during the last 25 years, Boggild 1181 



Refrigeration and Siberian butter 1181 



The science and practice of cheese making. Van Slyke and Publow 1181 



Cheese making. Decker, edited by Woll 1 181 



Cheese, McGill 1181 



Some analyses of cream cheese, Cribb 1 181 



The fat in cheese, Cornalba 1181 



The fat content of Edam cheese, Miiller 1181 



The cheese industry of Normandy, Beau 1181 



The cheese industry in the Rhine Province 1181 



(.'asein and itsapi)lications, Richardson 1181 



The characteristics of red currant seed oil, Krzizan 1182 



Oil from "^Crmtpa (jiu/anensis" (Carapa procera, DC), Lewkowitsch 1182 



The rate of fermentation of ciders and berries. Barker 1182 



Acetic aldehyde in wine, its origin, and its significance, Trillat 1182 



Malic acid in wine making. Malo-lactic fermentations, Mestrezat 1 182 



Report of Swi.ss experiment station for wine making, 1905-6, Miiller-Thurgau.. 1182 



Agricultural and industrial distillation, Boullanger 1182 



