VI CONTENTS. 



Page. 



Pdultry as food, R. I). IMilner 701 



Alcohdl as a fond, K. Koseiiiann 701 



Standards of purity for food products 702 



A standard wintt-r wheat flour, (t. L. Teller 703 



Prei>aratioii of modified nulk, S. Szekely. 703 



Report of the Ciovernnient Hospital for the Insane 703 



Cookery for the sick and convales{;ent, C. 11. Senn 703 



Diet wi'thout salt and its effect upon the body, C. M. P.elli 703 



Proteid svntliesis in the animal body, Y. Henderson and A. L. Dean 703 



On the i)iiysioloKical action of the j)roteose8, F. P. Underbill 704 



("oncerninir the tryptic dijjestion of gelatine, T. R. Kriiger 704 



Formation of glycogen from glycoproteids and other proteids, L. B. Stookey. . 704 



Formation of dextrose in metabolism, P. G. Stiles and G. Lnsk 705 



Salivary digestion in the stomach, W. B. Cannon and H. F. Day 705 



Oxidations in the animal organism, E. Enriguez and J. A. Sicard 706 



The sugar-forming ferment of the liver, L. Borchardt 706 



Effect of lecithin on the growth of the white rat, S. Hatai 706 



ANIMAL PRODUCTION. 



Commercial feeding stuffs, H. J. Wheeler, A. W. Bosworth, and J. W. Kellogg. 706 



Analyses of commercial feeding stuffs sold in Maryland, H. B. McDonnell 707 



Beef diffusion residue and molasses, M. Schmceger 707 



Groundnuts in the West Indies 708 



Some results in steer feeding, D. W. May 708 



Steer feeding, F. B. Linfield 709 



Experiments in fattening lambs, F. B. Linfield 709 



Sheep feeding, F. B. Linfield 710 



Sheep-feeding experiment, 0. C. Higbee 710 



The college lambs, J. D. Towar 711 



Experiments in feeding swine, E. E. Elliott 711 



Clovers: Indispensable in a poultry dietary, H. E. Moss 712 



DAIRY FARMING — DAIRYING. 



Methods of milking, H. H. Wing and J. A. Foord 712 



Milk; its production and uses, E. F. Wilk)Ughby 713 



The composition of milk in the north of England, II, S. H. Collins 713 



Aerated preserved milk 714 



Homogenized milk, P. Buttenberg 714 



Results with pure and impure milk in infant feeding, W. H. Park and L. E. Holt. 715 



Pasteurization of milk, M. Henseval and G. Mullie 715 



Efficiency of pasteurization of milk, H. L. Russell and E. G. Hastings 716 



Destruction of tubercle bacilli in heated milk, W. Rullmann 716 



Process butter, R. W. Clark and J. A. Crockett 716 



Influence of feeding cotton-seed meal and sesame cake on the properties of 



butter fat, A. J. Swaving 716 



Composition of butter fat of individual cows in Holland, J. Klein and A. Kirsten . 716 



Variations in the composition of butter, A. Bonn 717 



Making butter with ferments containing starch, J. Vanderplancken and A. J. J. 



Vandevelde 717 



Bacterial content of cheese cured at different temperatures, F. C. Harrison and 



W. T. Connell 717 



Notes on Cheddar cheese making, R. T. Archer 718 



Improved cream separator 718 



Thirty-first annual report of the Wisconsin Dairymen's Association 718 



Missouri Dairy Association 718 



VETERINARY SCIENCE AND PRACTICE. 



The care of animals, N. S. Mayo 718 



Animal diseases, J. M. Christy 718 



The diseases of stock and how to treat them, D. Hutcheon 718 



Veterinary studies for agricultural students, M. H. Reynolds 718 



Surgical and obstetrical operations for veterinary students and practitioners, 



W. L. Williams 719 



Progress in pathogenic micro-organisms, P. von Baumgarten and T. Tangl 719 



Italian literature on general pathology and pathological anatomy, 1902, O. Bar- 



bacci 719 



