VI CONTENTS. 



Page. 



Tlu- iVediiiu' of slicep witli frlnton feed and other feeds, 1). A. Gilchrist 897 



The I'crdiiiii value of different varieties of sweiles, D. A. (iilchrist 8i)7 



Tlu' iiiipnivenient of iiernianeiit pastures, T. II. Middleton 897 



The f(jrniation of new i)asture.s, experiment at Waresley, T. H. Middleton 898 



Sheep-feeding experiment, T. II. Middleton 1 898 



Laiid)-feedin<? experiments, J. 11. Stewart and H. Atwood 899 



The ho-rindustrv, G. M. Konnnel 899 



Skim milk for pigs, G. 11. True 900 



Alfalfa and skim milk for growing pigs, T. F. McConnell 900 



Feeding farm horses and mules, C. W. Burkett 901 



Poultry experiments, J. H. Stewart and H. Atwood 902 



Importance of mineral matter and value of grit for chicks, W. P. Wheeler 903 



Ash and grit for growdng chicks, F. H. Hall and W. P. Wheeler 905 



DAIRY FARMING — DAIRYING. 



The dairy herd, G. H. True 905 



The Waldecik cattle, W. Ritgen 905 



Dehorning cattle, C. L. Beach 905 



Milking records, C. L. Beach 905 



Influence of milking on the composition of milk, L. Lepoutre 906 



Comparative tests of four methods of milking, A. de Mestral 906 



Variations in composition of milk and their ])roV)able causes, D. A. Ciilehrist . . 906 



Variation in milk of a herd during summer, T. S. Dymond and B. W. Bull. . . 906 



Tlie mineral constituents of cows' milk and their variations, A. Trunz - . 907 



Influence of feeding stuffs on milk secretion, O. Lemmermann and G. Linkh. . 907 



Influence of feeding stuffs on butter fat, O. Lemmermann and F. ^loszeik 908 



The constituents of milk — their properties and changes, R. W. Raudnitz 908 



Contribution to the knowledge of goats' milk, P. Buttenberg and F. Tetzner . . 908 



Preventing contamination of milk, W. J. Fraser 908 



City milk supply, W. J. Fraser 909 



Milk production at the University of Illinois 909 



Bacteria in strained and unstramed milk, H. W. Conn and W. A. Stocking, jr. . 909 

 Strained and unstrained milk preserved at 70 and 50° F., H. W. Conn and 



W. A. Stocking, jr 909 



Aseptic milk, H. W. Conn and W. A. Stocking, jr 910 



Qualitative analysis of bacteria in market milk, H. W. Conn and W. M. Ksten. 911 



Bacteria in freshly drawn milk, H. W. Conn 911 



Dairy bacteriology laboratory, W. A. Stocking, jr 912 



Milk bacteria, C. Happich 912 



Milk fermentations, M. A. O'Callaghan 912 



The soluble ferments of cows' milk, J. Lesperance 912 



On the coagulation of milk, A. S. Loevenhart 912 



Supplying large cities with milk for infants, I, M. Seiffert 913 



Progress in the field of the chemistry, hygiene, and bacteriology of milk and 



its products, Weigmann, Hoft, and Gruber 913 



The technique of butter making in Denmark, M. Beau 913 



Notes on the biology of anaerobic bacteria in cheese, A. Rodella 913 



The utilization of skim milk in (lairjang, C. Knoch 913 



Dairying, C. :\Iartin 913 



Dairying division, J. A. Kinsella 913 



VETERINARY SCIENCE AND PRACTICE. 



The present status of the doctrine of immunity, C. O. Jensen 913 



Vitality and immunity, C. Schulin ." 913 



Agglutinins and i:)recipitants, A. Wassermann 913 



Influenceof high pressure on micro-organisms, G. W. Chlopin and G. Tammann . 914 



Death of bacteria when boiled under diminished pressure, J. Schut, jr 914 



Fourteenth annual report of the veterinary service in Hungary, F. Ilutyra 914 



Report of the veterinary service in the Kingdom of Saxony for 1902 914 



Annual report of the Bacteriological Institute for the Province of Saxony, H. 



Raebiger 914 



Bloemfontein veterinary conference, S. B. WooUatt 914 



Infectious diseases of our farm animals, W. H. Dairy mple 915 



Certain septicemias and some other infections of young animals, A. E. Mettam. 915 



