12 PRICE LIST 11 5TH EDITION 



DYKS. Sen Coloring matter. 



P:GGS. 



Bacteriological and chemical study of commercial eggs in producing dis- 

 tricts of central West. 1914. 77 pages, illus. (Agriculture Bulletin 61.) 

 Paper, 40c. A 1.3 : 51 



Includes 8 colored plates showing how eggs of various grades and different 

 degrees of staleness appear before a candle and when out of the shell. These plates 

 are also printed in chart fdrm and sold separately. 



Bacteriological study of shell, frozen, and desiccated eggs, made under 

 laboratory conditions at Washington, D. C. 1912. 36 pages, illus. 

 (Chemistry Bulletin 158.) Paper, lOc. A 7.3 : 158 



Deterioration of eggs as shown by changes in moisture content. 1911. 7 

 pages, illus. (Chemistry Circular83.) Paper, 5c. A 7.4 : 83 



Egg-candling chart. [1914.] 19X25 in. (Chemistry Bureau.) Paper, 30c. 



A 7.2 : Eg3 



The illustrations on this chart also appear as plates in connection with Agri- 

 culture Department Bulletin 51. 



Eggs and their uses as food. Revised 1900. 40 pages. (Farmers' Bulletin 

 128.) Paper, 5c. A 1.9: 128 



The composition of hen, duck, turkey, goose, and guinea fowl eggs is given, 

 with that of some egg products and egg substitutes. 



Food value of hens' eggs. (In Farmers' Bulletin 87, pages 24 to 26. 1908.) 

 Paper, 5c. A 1.9: 87 



Practical suggestions for preparation of frozen and dried eggs, statement 

 based on investigation made in producing section during summer of 1911. 

 12 pages, illus. (Chemistry Circular 98.) Paper. 5c. A 7.4 : 98 



See also Cold storage Cooking, Vegetables Food charts. 



ENGLAND. See Laws. 



ETHYL ALCOHOL. See Alcohol. 



EVAPORIMETER. See Cold storage. 



FATS. 



Detection of phytosterol in mixtures of animal and vegetable fats. 1913. 

 4 pages. (Animal Industry Circular 212.) Paper, 5c. A 4.4: 212 



Studies on chicken fat: 1, Occurrence and permanence of lipase in fat of 

 common fowl, Gallus domesticus ; 2, Oxidation of chicken fat by means of 

 hydrogen peroxid. 1911. 11 pages. (Chemistry Circular 75.) Paper, 5c. 



A 7.4 : 75 



Studies on chicken fat: 3, Influence of temperature on lipolysis of esters; 

 4, Hydrolysis of chicken fat by means of lipase: 5, Occurrence of cata- 

 lase, oxidases and reductases in fat of common fowl, Gallus domesticus. 

 1912. 12 pages. (Chemistry Circular 103.) Paper, 5c. A 7.4 : 103 



Use of metallic containers for edible fats and oils. (In 26th Animal In- 

 dustry Report, 1909, pages 265 to 282.) Cloth, 50c. A 4.1 : 909 



FIGS. See Raisins. 



FISH. 



Chemical composition and nutritive values of food-fishes and aquatic in- 

 vertebrates. (In Fish Report, 1SS8, pt. 16, pages 679 to 868, charts.) 

 Cloth, $1.00- FC 1.1: 888" 



Chemical composition of fish products with some remarks on their nutritive 

 value. (In Fish Report, 1886, pt. 14, pages 1019 to 1025.) Cloth, $1.10. 



F C 1.1 : 886" 



Contributions to knowledge of chemical composition and nutritive values 

 of American food-fishes and invertebrates. (In Fish Report, 1883, pt. 11, 

 pages 433 to 499, illus.) Cloth, $1.30. F C 1.1 : 883" 



Digestibility of fish and poultry. (In Farmers' Bulletin 276, pages 26, 27. 

 1907.) Paper. 5c. A 1.9: 276 



Fish as food. Revised 1907. 32 pages. (Farmers' Bulletin 85.) Paper, 

 5c. A 1.9 : 85 



