STANDARD BOOKS. 



Insects and Insecticides. 



By Clarence M. Weed, D. Sc, professor of entomology 

 and zoology, New Hampshire college of agriculture. A practi- 

 cal manual concerning noxious insects, and methods of 

 preventing their injuries. Many illustrations. 334 pages. 

 5x7 inches. Cloth $1.50 



How Crops Grow. 



By Prof. Samuel W. Johnson of Yale college. New and 

 revised edition.' A treatise on the chemical composition, 

 structure and life of the plant. This book is a guide to the 

 knowledge of agricultural plants, their composition, their 

 structure and modes of development and growth; of the com- 

 plex organization of plants, and the use of the parts ; the 

 germination of seeds, and the food of plants obtained both 

 from the air and the soil. The book is indispensable to all 

 real students of agriculture. With numerous illustrations and 

 tables of analysis. 416 pages. 5x7 inches. Cloth. $1.50 



Tobacco Leaf. 



By J. B. Kn.LEBREW and Herbert Myrick. Its Culture 

 and Cure, IMarketing and ]\lanufacture. A practical handbook 

 on the most approved methods in growing, harvesting, curing, 

 packing and selling tobacco, with an account of the opera- 

 tions in every department of tobacco manufacture. The 

 contents of this book are based on actual experiments in field, 

 curing barn, packing house, factory and laboratory. It is the 

 only work of the kind in existence, and is destined to be the 

 standard practical and scientific authority on the whole subject 

 of tobacco for many years. 506 pages and 150 original en- 

 gravings. 5x7 inches. Cloth $2.00 



Cobiini's Szvine Husbandry. 



By F. D. Coburn. New, revised and enlarged edition. 

 The breeding, rearing and management of swine, and the 

 prevention and treatment of their diseases. It is the fullest 

 and freshest compendium relating to swine breeding yet 

 offered. Illustrated. 312 pages. 5x7 inches. Cloth. $1.50 



Home Pork Making. 



The art of raising and curing pork on the farm. By 

 A. W. Fulton. A complete guide for the farmer, the country 

 butclicr and the sulnn-l)an dweller, in all that pertains to hog 

 slaughtering, curing, preserving and storing pork product — 

 from scalding vat to kitclien table and dining room. Illus- 

 trated. 125 pages. 5x7 inches. Cloth. . . . $0.50 

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