VI CONTENTS. 



Page. 

 Examinations of prehistoric grains from ancient tombs, C. Brahm and J. Buch- 



Avakl ; 793 



Bacterioloj,'y of .sjjontaneons and leaven fermentations, V. Levy 793 



Concerning wheat and wheat flour, 1 and II, T. Kosuttiny 794 



The deterioration of meat, H. Martel 795 



Methods of judging meat extracts, I, F. Kutscher and H. Steudel 795 



Cream as food 795 



Analvnes of breakfast foods, G. W. Shaw 795 



The source of the important foods used in llalle, K. Grabenstedt 795 



Cowpeas, G. W. Carver 795 



Colored legumes, K. Lendrich 795 



Lentils, L. Irwell 795 



Famine foods, D. N. Patton and J. C. Dunlop 795 



Esculent tubers and vegetables in Liberia, E. Lyon 795 



Italian chestnuts and chestnut trees, P. Cuneo 795 



An Arab food, " Halwa " 795 



The cooking of shellfish - - - 795 



The art of home candy making, M. A. Pease 795 



Examination of marmalades, K. Windisch 796 



Composition and manufacture of jams and marmalades, A. Herzfeld 796 



Composition of almond pastes, G. E. Colby 796 



Olives and olive oil in France, R. P. Skinner 796 



Examination of brine from pickled olives from Spain, G. E. Colby 796 



Comi)arative solubility of aluminum and tin in lemon juice, G. E. Colbv 796 



[Soluble] coffee '. -.. .' 796 



Manufacture of chocolate and other cacao preparations, P. Zipperer 796 



What shall we eat? A. Andrews 796 



Sale of food and drugs acts, W. J. Bell, H. S. Scrivener, and C. F. Lloyd 796 



Report of work in food laboratory, H. E. Barnard 797 



Report of the Ohio dairy and food commissioner, 1903, H. Ankeney 797 



Disinfection and the preservation of food, S. Rideal 797 



The influence of food preservatives on digestion, H. W. Wiley 797 



The use of antiseptics in food in New South Wales 797 



Concerning the injurious effects of unripe fruit, R. Otto and W. Kinzel 797 



Mechanics as exemplified by the animal frame, 0. Fischer 798 



The physiology of fatigue 798 



The physiology of bitters 798 



Concerning the peptic and tryptic digestion of proteids, Lawrow 798 



Proteolytic action of i^ancreatic juice, W. M. Bayliss and E. H. Starling 798 



The digestibility of casein, E. Fischer and E. Abderhalden 798 



Destruction of sugar in the animal body by ferments, J. Arnheim and A. 



Rosenbaum 798 



The excretion of gastric juice by man, A. F. Hornborg 799 



The influence of the diet upon the excretion of uric acid, P. Pfeil 799 



ANIMAL PRODUCTION. 



The available energy of timothy hay, H. P. Armsby and J. A. Fries 799 



Examination of grain damaged by water, G. E. Colby 801 



Concerning milk molasses, G. Loges 801 



Composition of beet leaves and tops j)reserved by the Rosam method, O. 



Fallada 801 



Analyses of foods and fodders, G. W. Shaw 801 



Licensed commercial feeding stuffs, 1903, F. W. Woll and G. A. Olson 801 



The care of farm stock 802 



Empirical knowledge and experience in feeding farm animals, L. Grandeau . . 802 



Calf-rearing experiments 802 



Fattening steers of the various market grades, H. W. Mumford 802 



Wheat V. maize as food for fattening cattle, T. Winter 804 



Feeding experiments, E. R. Lloyd 804 



Sheep feeding, W. T. Lawrence 805 



Sheep-feeding experiment at Newton Rigg, D. A. Gilchrist 805 



Experiments in sheep breeding, T. Winter 805 



Dried grains r. crushed oats for fattening sheep, T. Winter 806 



Annual wool review, W. J. Battison 806 



Feeding dried potatoes, W. Schneidewind 806 



Bacon production, G. E. Day 806 



