VEGETABLE GARDENING 



By SAMUEL B. GREEN, late Professor of Horticulture and Foretry, 

 University of Minnesota. 



252 pages, profusely illustrated, cloth, $1.50, postpaid. 



A manual on the growing of vegetables for home use and for the 

 market. The immense sale of this book to farmers and gardeners, and 

 its wide adoption for class-room work in agricultural schools and col- 

 leges, prove it to be the standard work published on this subject. This 

 is the 14th revised edition. We have a paper covered edition of this 

 book which sells for 60c. 



DAIRY LABORATORY GUIDE 



By G. L. MARTIN, Professor of Dairying, Montana Agricultural 

 College, Bozeman. 



140 pages, illustrated, cloth, 72c. postpaid. 



This laboratory manual offers a carefully organized series of exer- 

 cises covering the principles of modern dairy practice, with sugges- 

 tions for their practical application. It covers the Production and Care, 

 Testing, Manufacture, and Marketing, of Dairy Produces. An indis- 

 pensable guide for classes in Dairying and for Creamerymen. 



FIELD MANAGEMENT AND CROP ROTATION 

 By E. C. PARKER, formerly Special Agent, Bureau of Statistics, 

 I". S. Dept. Of Agriculture, and Agricultural Expert with 

 the Government of Manchuria. 



Cloth, 512 pages, illustrated, $2.00 net. 



An intensely practical book that teaches the economic and profit- 

 able use of capital and labor in farming. It deals with planning and 

 reorganizing fields, crop rotation systems, soil amendment with fer- 

 tilizers, relation of animal husbandry to soil productivity, plowing 

 practice, soil inoculation, seed selection, improved varieties, fungous 

 diseases, weed eradication, etc. A copious appendix contains valuable 

 matter for reference. 



PRACTICAL POULTRY PRODUCTION 



By HARRY M. LAMON, Senior Poultrymen, U. S. Dept. of Agricul- 

 ture, and JOS. WM. KINGHORNE, Junior Poultryman, 

 U. S. Dept. of Agriculture. 



Cloth, 368 pages, 300 illustrations, $2.00 net. 



The first offering of a poultry book in modern textbook form. 

 It gives an adequate treatment of the fundamental principles of poultry 

 production in a manner suited to high schools and secondary institu- 

 tions and in keeping with the trend of vocational education. The 

 authors are men of wide education and practical experience and versed 

 in the most recent practices of the poultry industry. 



