\- r CONTENTS. 



ANIMAL PRODUCTION. 



Pago. 



Conccntraterl feeds, C. Bolimer 600 



The valuation of fee<liii^ ntuffs, C. Kroiiiphardt, G. Faye, et al 600 



Tlie nutritive valiu' of feeding MtuffM, G. Faye - 601 



Concerning the nutritive valueofcellulo.se, B. U.«tyantsev 601 



The feeding value of whale-flesh meal, 8. Hals and A. Kavli 601 



^Molasses in the feeding ol farm animals, P. Dechambre 601 



Poultry powders or condimeiital foods, I). <). Nourse and M. Ferguson 602 



The colonial products of animal origin, H. J. de Cordemoy 602 



l)igestil)ility of dry and moist albumen, M. Voit 602 



Decomposition of Vegetable feeding stuffs by l)acteria, J. KiJnig 602 



Products formed 1 )y rotting barley, J. K. Lermer 602 



Disembittering lupines, B. Shiryayev 602 



Meat production in Queensland, H. Dexler 602 



Information concerning common goats, G. F. Thompson 602 



The high-bred sheep and swine industry of England, E. A. Brodermann 603 



Refrigeration as applied to bacon curing, L. M. Douglas 603 



Feeding stuffs for horses, P. Dechambre and E. Curot 603 



Cooperative records of the cost of producing eggs, H. H. Wing 603 



A productive farmyard: Ducks, swans, geese, and rabbits, L. Brechemin 603 



The passage of fat from food to the egg, V. Henriques and C. Hansen 603 



Concerning the formation and composition of chicken fat, A. Zaitschek 604 



DAIRY FAKMING — DAIRYINCi. 



Dairying as a factor in the profitable utilization of farm lands, A. T. Neale 604 



Investigations on the cattle of ' ' Cowland, ' ' E. Frank 604 



Feeding experiments with linseed cake, K. H. M. van der Zande 604 



The cow-protector ' ' Simplex " 605 



Methods of milking; with special reference to the manipulation method, 



F. W. Woll -. 605 



On the art of milking 605 



The lime content of the udder, M. Toyonaga 605 



Influence of stimulating substances uixjn milk secretion, G. Fingerling 605 



The fat content of cows' milk, Canderplancken and A. J. J. Yandevelde 605 



On variations in the fat content of cows' milk, L. Funder 605 



Relation of temperature to the keepjing property of milk, H. W. Conn 605 



The Casse pasteurizer, A. Sjostrom 606 



Trials of regenerative pasteurizers at Alnarp Dairy Institute, A. Sjostrom 606 



Bacteriology of milk, H. Swithinbank and G. Newman 606 



Tallow-like butter due to the influence of light. A. Lidow 606 



Influences affecting the fatty acids in butter, K. H. M. van der Zande 606 



The "butterini" of Sorrento, C. A. Neufeld 607 



Bacteriological examination of the "butterini" of Sorrento, W. RuUmann 607 



Cheese problems, J. Michels _ 607 



Rennet enzym and cheese ripening, L. L. Van Slvke, H. A. Harding, and 



E. B. Hart '. 607 



Report of the dairy instructor, G. S. Thomson 607 



Modern dairying 608 



VETERINARY SCIENCE AND PRACTICE. 



Infection and immunity, G. M. Sternberg 608 



The theory of natural antibacterial immimity, P. T. MiiUer 608 



The study of the origin of alexins, U. Lambotte 608 



Artiflcial immunity against staphylococci, Proscher . 608 



The jmriji )se and action of intermediary bodies, H. Zangger 609 



On the question whether tetanolysin forms a nontoxic product in combination 



with the proteids of the seruni of egg albumin, P. T. ]Muller 609 



A Ijacterial toxin with acute action, R. Kraus 609 



The action of ])acteria upon the hemoglobin of the blood, M. Labbe 609 



An attempt at a new theory of bacteriology, A. P. Fokker 609 



Pathogenic molds and mucormycoses in animals and man, G. J. Barthelat ... 610 



Behavior of the pleuroperitoneal epithelium during healing, J. G. Monckeberg. 610 



Report of the State veterinarian, L. Pearson 611 



Infectious diseases, G. H. Roger, trans, by M. Gabriel 611 



