PART II OR PARTS II AND III. 



General methods of analysis of foods and General methods of analysis of foods and 



feeding stuffs: [ ceding stuffs Continued. 



Moisture. Fruit and fruit products. 



Ash. Wines. 



Fat. Beers. 



Total nitrogen. Distilled liquors. 



Albuminoid nitrogen. Vinegars. 



Amido nitrogen. Meat and meat products. 



Reducing sugars. Edible oils and fats. 



Sucrose. Dairy products. 



Starch. Cocoa and its products. 



Pentosans. Tea. 



Galactan. Coffee. 



Crude fiber. Spices. 



Cattle foods. Condiments other than spices. 



Cereal foods. Baking powder and baking-powder 



Infants' and invalids' foods. chemicals. 



Vegetables. Food preservatives. 



Saccharine products. Coloring matter. 



Sugar-house methods. Drugs. 



3. Some methods remain on the records as provisional which by 

 implication (for example, by the adoption of the methods in modified 

 form) have been nullified, and these should be omitted from the 

 revised methods. 



4. The methods should be reworded to insure clarity and uniform- 

 ity of expression. As the methods and recommendations making 

 changes in them are the work of different referees, many differences in 

 form of expression are found in adopted methods. 



As the secretary of the association did not have the authority to 

 make the changes deemed advisable, Circulars 28, a 29, a and 30 are 

 issued giving a compilation of the authorized changes in and additions 

 to the methods, and all members of the association are urged to con- 

 sider the present status of the methods and the proposed revision, in 

 order that the convention of 1906 may be ready to act decisively and 

 promptly in regard to this very important matter, the improvement 

 and unification of methods of analysis being the chief object of the 

 association. 



H. W. WILEY, 

 Chief, Bureau of Chemistry, 



Secretary, Association of Official Agricultural Chemists. 

 Approved : 



JAMES WILSON, 



Secretary of Agriculture. 



WASHINGTON, D. C., May 10, 1906. 



a No. 28, Provisional methods for the determination of food preservatives as authorized 

 by the association, 1905; No. 29, Changes in provisional methods for the analysis of foods 

 and additions thereto, from 1902 to 1905. 



