THE CHEMISTRY OF CATTLE FEEDING AND DAIRYING. By J. 



Allan Mueray, B.Sc, Lecturer in Agricultural Chemistry at University 

 College, Reading. With Illustrations and Folding Chart. Crown 8vo, 

 7s. fid. net. 



CONTENTS. 

 Chapter 1. Introductory. 



Part I. Constituents of Plants and Animals. 



Chapter 2. The Mineral Salts. 3. The Carbohydrates. 4. Fats and Fixed Oils. 

 5. Nitrogenous Compounds (Amides). 6. Nitrogenous Compounds (Proteins). 

 7. Ferments and Miscellaneous Products. 



Part II. Requirkmknts op Animals. 



Chapter 8. Nutrition. 9. Statics. 10. Dynamics. 11. Milk Production. 12. Increase. 



Part III. Feeding Stuffs. 



Chapter 13. Valuation of Feeding Stuffs. 14. Compounding Ilations. 15. Succulent 

 and Watery Foods. 16. Coan e Dry Fodders. 17. Concentrated Foods. 



Part IV. Dairying. 



Chapter 18. Composition and Genoral Properties of Milk. 19. The Chemical Con- 

 stituents of Milk. 20. Milk Products. Index. 



NEW EDITION. 



SOIL CONDITIONS AND PLANT GROWTH. By Edward J. Russell, 



D.Sc, F.R.S., Director of the Rotharnsted Experimental Station, Harpenden. 

 With Illustrations. 8vo, 16s. net. {The Bothamsted Monograjihs on 

 Agricultural Science. ) 



CONTENTS. 



Chapter 1. Historical and Introductory. 2. Soil Conditions affecting Plant Growth. 



3. The Composition of the Soil. 4. The Colloidal Properties of Soil. 5. The 

 Carbon and Nitrogen Cycles in the Soil. 6. The Biological Conditions in the Soil. 

 7. The Micro-Organic Population of the Soil and its Relation to the Growth of 

 Plants. 8. The Soil in Relation to Plant Growth. 9. Soil Analysis and its 

 Interpretation. Appendices : 1. The Methods of Soil Analysis. 2. Amounts of 

 Various Substances Absorbed from the Soil by the Common Agricultural Crops of 

 England. 3. A Selected Bibliography of Papers on Soil Conditions and Plant 

 Growth. Author Index. Subject Index. 



AN INTRODUCTION TO THE CHEMISTRY OF PLANT PRODUCTS. 



By Paul Haas, D.Sc, Ph.D., Lecturer on Plant Chemistry in the University 

 of London, University College ; and T. G. Hill, A.R.C.S., F.L.S., Reader 

 in Vegetable Physiology in the University of London, University College. 

 With Diagrams. 8vo, 16s. net. 



CONTENTS. 



Chapter 1. Fats, Oils and Waxes. Phosphatides. 2. Carbohydrates. 3. Glucosides. 



4. Tannins. 5. Pigments. 6. Nitrogen Bases. 7. Colloids. 8. Proteins. 

 9. Enzymes. Index. 



ADDYMAN.— AGRICULTURAL ANALYSIS. A Manual of Quanti- 



tative Analysis for Students of Agriculture. By Frank T. Addyman, B.Sc. 

 (Lond.), F.I.C. With 4'J Illustrations. Crown 8vo, 6s. net. 



COLEMAN & ADDYMAN.— PRACTICAL AGRICULTURAL CHEMISTRY. 



By J. Bernard Coleman, A.R.C.S.C, F.I.C, and Frank T. Addyman, 

 B.Sc (Lond.), F.I.C. With 24 Illustrations. Crown 8vo, 3*. Qd. net. 



