CONTENTS. V 



Page. 



Tomicus typographvSi 0. Nusslin 1172 



I'issixl, ,s harcynia , ( J. Fuchs 1 1 7i' 



Lophyru8 similia, \V. Baer 1 1 72 



Progress made in exterminating the fever tick in North Carolina, T. Butler... 1 1 72 



Fowl tick experiments, 1". II. Robertson 1 172 



Classification of mosquitoes of North and Middle America, l>. W. Coquillett . . 117:; 



Household insects, W. Lochhead 117:-; 



Report of the committee on apiary, J. W. Nelson 117.'! 



Apiculture in Cuba, E. W. Halstead 117:: 



Age at which bees firsl carry pollen, C. C. Miller L173 



Japan's three silk crops, F. A. Vivanti 117:; 



Emaciation and flaccidity of the silkworm, S. Sartirana 117.". 



FOODS HI M \\ M TRITION. 



Food and diet in health and disease, R. V. Williams 1171 



A new method of indicating food values, I . Fisher 1 174 



Extent of underfeeding amongst school children of Blackburn, A. ( rreenwood . 1 1 74 



Function of cellulose in diet of man, I. II. Lohrisch 1174 



[nfluence of dietary on constituents of urine, A. Desgrez and J. Ayrignac 1174 



Effect on metabolism of overfeeding protein, M. Schreuer 1175 



Protein feeding and the estimation of glycogen, E. Pfliiger 117") 



Some considerations on proteid diet, L. F. Barker and B. A. Cohoe 117") 



Study of proteids of beefflesh, P. F. Trowbridge and II. S. Grindley 1 175 



The globulin of muscle fibers, L. Morochowetz L175 



The globulin of egg yolk, L. Morochowetz 1 1 7<> 



The liver as a storehouse for protein, \V. Seitz 117b' 



Effect of constituents of low-grade flour on extraction of gluten, Lindet and 



L. Ammann 1 1 76 



The acidity of bread and its causes, 1 1. Stiegeler 1 17t> 



Nutritive value of Corsican chestnut flour, P. Comte 1176 



Study of apple marc, W. I). Bigelow and II. ( '. < rore 1 1 76 



Changes in composition of fruit of cucurbits, Leclerc du Sablon 117<> 



Chemistry of celery (Apium graveolens) , I. M. Bamberger and A. Landsiedl.. 1177 



Absorption of sulphurous acid from the air by meat, A. Kickton 1177 



Evaporated cream 1177 



The artificial coloring of mustard, P. Kopcke 1 1 77 



Honey vinegar, J. J. I Iofmann 1177 



Report of work in food and drug laboratory, 11. E. Barnard and J. N. Ilurty. 1 177 



Pure food and drug laws of State of Indiana 1 177 



The pure food law in Germany, A. Juckenack 1177 



ANIMAL PRODUCTION. 



Composition of some Hawaiian feeding stuffs, E. ( '. Shorey 1 177 



Analysis of fodder plants, E. A. Mann 1178 



Feeding-stuff inspection, C. I>. Woods and J. M. Bartletl 1178 



Inspection of concentrates, J. B. Lindsey et al 1178 



The inspection of feedfng stuffs in L905, F. W. Morse 117!) 



Licensed concentrated feeding stuffs, F. W. Woll and G. A. ( >lson L179 



Nutritive value of nonproteid nitrogen compounds, E. Schulze 117!' 



Value of asparagin and lactic acid in feeding of Herbivora, < >. Kellner 117i» 



Digestion experiments with forage plaids, II. ( i. ECnighl 117!' 



Feeding beei cattle in Mississippi, A. SmithandC. I. Bray 117'.' 



Summary of swine feeding, 1904-5, G. E. Morton L180 



Supplements to. corn for fattening hogs, E. B. Forbes L181 



The poultry industry in Tasmania, R. .1. Terry 1182 



DAIRY I ARM I NO — DA I KY I N( i \< . K< > IE( 1 1 NY. 



Profitable dairying. ('. L. Peck 1182 



Breed, individuality, and heredity in production of milk, M. Fischer 1182 



A test of a fly repellent, ( !. II. Eckles L182 



Milking machines, P. <i. Wicken 1182 



The composition of milk, II. D. Richmond 1182 



Milk supply of Boston, New York, and Philadelphia, G. M. Whitaker 1183 



