INDEX OF SUBJECTS. 



1177 



i'age. 



Cereal foods, digestibility 986 



rusts, investigations 268 



treatment 590 



smuts, treatment -tit, 20", 368, 781 



Cerealine feeds, analyses 288 



N.J 288 



Cereals, analyses 495 



ash analyses. Can 12 



constituents in relation to 



lodging 769 



catalytic properties 987 



continuous culture 31 



culture experiments 572 



enemies of _ 55 



fertilizer experiments _ 665, lOo-t 



Ohio. 464 



growth as affected by alkalinity 



of soils _ 659 



improvement 352 



insects affecting 275 



U. S. D.A 692 



investigations, handbooks and 



recoi'ds for 332 



irrigation experiments, Mont 140 



stooling 768 



{See (t!so specific kinds.) 



Cerebritis in horses, Kans 730 



Cei-ebro-spinal meningitis in horses ... 927,1020 



Kans. 730 



treatment 413 



Ceria willistonii, notes. _ 168 



Ceroplastes sinensis, anatomical structure 275 



notes 278 



Ce strum nocturnuin, poisonous proper- 

 ties 51 1 



Cetonia aurata, notes _ 56 



Ceylonia thececola, notes . _ 277 



' ' Challenger, ' ' raising and feeding 629 



Changa, notes 378 



U.S. D.A...,. i;33 



Chftrceas graminis, notes 378 



Charbon. (See Anthrax.) 



Cheese, anaerobic bacteria in 814,913 



analyses _ 226 



Conn. State 283 



bacteria in 1006 



Can 815 



boxing, Can. 1112 



butyric-acid bacteria in. 401 



Cheddar, bacteria in 717 



manufacture . _ 718 



chemical changes in, during rip- 

 ening. Can _ 1117 



cottage, manufacture and diges- 

 tibility, N. Y. State 1005,1117 



curing. (See Cheese, ripening ) 



defects in ICKje 



factories, sanitation 1006 



filled, nutritive value 395, 390 



statistics, U. S. D.A 509 



flavors in _ 79 



gassy, prevention 607 



industry in Wisconsin 718 



making 79 



aeration and cooling of 



milkin Kkk; 



Cheese making experiment station at 



Lodi, report 295 



experiments 607 



Can Y6 



from pasteurized milk. . 1006 



notes, Cal 815 



margarine , food value 295 



Mascarpone, manufacture and 



composition 295 



methods of analysis 79 



mites, notes 384 



paraffining 607 



Can 76,814 



N.Y_State.... 399 



U.S. D.A 398,937 



poisoning _ 396 



proteids, separation and estima- 

 tion 430 



ripening 396 



cause 607 



N.Y. State * 399 



chemical changes in, due 



to rennet 607 



chemical changes in, due 

 to rennet, N. Y. State. 400 



experiments, Can 76, 78 



in cold storage 79, 729, 1006 



Can 78.813 



N.Y.State 399 



U.S. D.A. 398, 



937 



Wis 509 



investigations. Can 1111 



role of lactic-acid bac- 

 teria in, N. Y. State . _ . 508 



studies 184 



N.Y.State 508 



sage, manufacture, Mich 607 



Swedish, bacteria in 815 



vitality of tubercle bacilli in, 



U. S. D. A 509 



water content. Can 76,1112 



yield as related to fat content of 



milk. 607 



Cheiloneurus sivezeyi, notes 169 



Cheimatobia brumata, notes 276,378 



Chemical apparatus, notes 1053 



control stations in Norway, 



reports 1054 



conversion tables 427 



department of Royal Agricul- 

 tural Academy, report. 553 



industry in Germany 226 



laboratory, London, report 553 



reagents, testing 553 



technology, text-book 338, 933 



Chemicals, adulteration, U. S. D. A 852 



Chemistry, agricultural, notes. Miss 198 



progress in. 12,650,853 



text- books 338 



analytical methods 120, 1053 



special methods in . 337 



and thermodynamics 446 



animal, progress in 852 



applied, international con- 

 gress at Berlin 122 



