CONTENTS. 



Methods for fat analysis — Con. 



7. Insoluble fatty acids, 



8. Calculated data from the fatty acids, 



9. Iodine number, .... 



10. Calculated data from the iodine number, 



11. Neutral fat and unsaponifiable matter, 



12. Unsaponifiable matter. 

 The acidity, sulfite content and color of gluten feed 



1. Process of manufacture, 



2. Acidity, 



3. Sulfites, . 



4. Coloring matter, 



5. Conclusions, 

 Animal residues as a food for farm stocL 



1. Meat and fish meals, . 



2. Dried blood for stock, 



3. Conclusions, 

 Alfalfa meal v. wheat bran for milk production, 



Digestibility of alfalfa, . 



Feeding experiment with cows 



Conclusion, 

 Variation in peas, . 



Studies in variation. 



Differences in variability. 



Studies in heredity, 

 Influence of stock on cion. 



Form of leaf, . 



Marginal serrations. 



Rate of growth. 



Summary, 

 Cattle poisoning from arsenate of lead, 



Chemical analyses, 



Brief summary, of symptoms. 

 The periodical cicada in Massachusetts, 



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