452 INDEX. 
PAGE 
Mealiness of apples in storage........ weiajiere 4.6) 6 tela yelevavahcne, sa iets te ster ae 273 
Meat meal, compositions: 07502275 nc220022 20 ¢s8aeanaseten Ot ee een 34 
Meteorological ‘records. ais saiccc: Seca ha tment ee eee eee ee 435 
Methods of determining solids in cider vinegar...............2.200000- 165 
spéecifie gravity ef seeds?2"1: 2... sce = cate visions 340 
Milk} coagulation: ‘and acids)... snet ici vous he ee cai seta cere “2 Oe 
souring, chemical changes, investigation.................. 17, 81, 86 
explanations ef changes: 2s: ets 42 Scines ane cin ptectee eens 84 
tabulation of chemical changes..............00.ceeeee0s 87 
Sugar, decrease in souring of malic. 4.2... .(.0 sic a o-(ee on eee 88 
in! cottage: cheese. ..2s\.\retatece teases <n in te ae ee 95 
Moisture in ‘soil; effect:of shadevon:. +5 ...¢see ree. eee eee eee 234 
Monolactate, casein, in “milk ‘SOUTINg. jcc fos ¢ cic: st shee o's Meee cee 90 
“Mother ” of vinegar, effect of adding, on acetic fermentation of cider... 154 
Mustard seed, germination. . 0.10. . sncjdutopeay: apf Medea dn 2)» eats ee 356 
N. 
Nicholson, J. F., bulletin by : o..\4: osis/eije. «sr slates Goelei eet ate Cae ee 47 
Nitrogen compounds, in cottage cheese, change ............ceeceececes 101 
GIZeStION: cic caine tcc ere 103 
Ti COULA SE "CHEOSE o 7 oe oye where wis she eigen B iopi ee eae isl a ee 95 
oO. 
Orchard treatment, lime-sulphur-soda wash for............0eceeeueee 19, 187 
P. 
Paracasein compounds in cottage cheese, digestion.............0eeeeeees 103 
Parrett;..P. J.,.<bulletins * byt ic. s+... 82. ora te sare aid © vicina 187, 206 
CITCUEAT DY 5. cgecerivaresors mytupvaye sigs Gks v a's) Gigi es orale ieee a On 222 
Patten;, Az dg bulletinebyi 5 chic, &.+.1cec+s os ssers.e, or egetsco) esepelsys loyscaheners oucd eteleeerenene 114 
Peaches, effect,of fall ispraiyan @ OW. rosh. o.s)0)- 010) <0 @ cies ays) ojareloietepeusehele 213, 214 
Pear*psylla,snotes ‘and jremedies’<. 1%... 's.0 15 s16 sis oanle clos ete rorstele olen Neteraaee 223 
‘Peas, canned, cause of swelling determined....................-ceesees 53 
effect of heatin@: (3 make .\< els creretcio los eiciaiieese ei eee 60 
fermentation ‘in,’ Notes? «cre crs.crstare ce eros SPaexe cl reise eee 16 
swelling and decomposition, study...............sseeeees 47 
canning, statistios << Gkajus bot ibe ence Seen sem ickire ene Soe 47, 48 
PV aUbCHP OTe aarp oh oO oO Oa od MdaoddarashoNb sede sahsSo7f: 358 
TOSSES; iN CANNING. «chi ecesotelete 31s clenetes wsael cicteleleus otehs rete otcae sete 48 
processing to destroy bacteria, temperature...........sceeeceeeee 57 
Peppers from seeds of different specific gravity...........seecceseceees 373 
Periodicals: Teceived ss. o:.4-. as wseitaeciase oles panei susl ets nie Merete pyaleretal cies aie iaaaeete 429 
Phosp} orus compound in wheat bran, composition .................06- 116 
SOLAR geist 2s) 115 
WV QCUTE, oe sccue cuore Sicusterne fake ener 19, 114 
compounds similar to that in wheat bran................05. 116 
Plant’ culture, applicability of ‘shading. (25% « - cere eae aie ee 246 
