31 



Chemical analysis of 13 i 



Chemical and bacteriological composition of B i 



Common method of producing, B i 



Discussion of results of examination of B i 



Duties of consumer of B i 



Duties of producer of B i 



Its production and composition, R 



Suggestions to producer and consumer, B i 



Meaning of bacteria in B i 



Number of bacteria in B i 



Of cows in college herd, analyses of R 



Production, conclusions concerning methods of B i 



Water supply in B i 



Properties of B 



Pure and impure B 



Standard, Massachusetts R 



Sugar, B 



Trade, demands of B i 



Millet, African R 



Millet, as a forage crop, R i, 



As a grain crop, R 



As a hay crop, R 8-32, 



As a soiling crop, R 



Chai-acter of R 



Compared with corn as a grain crop, B 18-93, ^^ 



Composition, digestibility and feeding value of R 



Digestibility of R 



For fodder and silage, R 8-32, 9-32, 



For seed, R 8-31, 9-32, 



Green, composition of R 



Japanese {Fanicjitn crus-galli, P. italicuvt, P. miliaceian) B 7-15, 



18-98; R 3-4, 4-8, 5-151, 6-12, 7-12, 8-13 and 31, 9-1 1 and 32 

 and 35, 10-31 and 32, 14-55. 



Pearl, under new names, R 14-55 



Soil tests with fertilizers, cooperative R 4-1 1 , 7-1 2 



" Special " corn fertilizer vs. fertilizer richer in potash for . . . . B 18-92 ; 

 R 5-154, 12-25. 



Under false names, R g-42 



Utility of R 13-41 



Variety tests, R 8-33, 9-33 and 35, ic-31 



Winter vs. spring application of manure for R 14-15 and 48 



Yield per acre, R 13-41 



Millet and peas as forage crops, B 72-7 



Millet silage, analysis of R 7-13 



Miiieola vaccittii, (See Fruit worm) 



0-2 1 



0-15 



O-IO 



0-36 



0-47 

 0-41 



8-74 

 0-41 

 0-27 

 0-27 

 4-1 1 

 0-14 

 0-44 

 10-4 

 10-7 

 8-60 

 10-5 

 0-14 



0-37 

 -170 



3-43 

 3-42 

 3-41 

 3-34 

 4-1 1 



3-33 

 3-38 

 3-43 

 0-32 



3-34 



