10 



DEPARTMENT OF AGRICULTURE BULS. 451-475. 



Bulletin 



Eggs— no. 



characteristics and value as food, bulletin by C. F. 



Langworthy 471 



composition of different kinds, comparison with 



other foods 471 



descriptions and compositions of various kinds 471 



desiccated, preparation and food use 471 



digestibility and wholesorueness, discussion 471 



flavor, and factors affecting 471 



food uses 471 



frozen, commercial product, note 471 



grades in market 471 



judging, directions and suggestions 471 



marketing, school lessons 464 



odor, cause 471 



place in diet, and importance 471 



preservation — 



methods and practices 471 



school lessons 464 



selection for breeding and for market, school les- 

 sons 464 



use of term, note 471 



size, weight, and color of different breeds of fowls_ 471 



Egypt, sugar industry, history and extent 473 



Eleusine indica, description 461 



Elgin, butter quotation, determination, practices 456 • 



Elliott, Pebby, bulletin on " Production of sugar in the 



United States and foreign countries *' 473 



Elvira grape, composition, samples from central and 



eastern States 452 



Elymus — 



striatus, description 461 



virginicus, description 461 



Embankments, road building, treatment 463 



Ermner — 



seedlings, description 461 



test weight per bushel under different condition's 472 



English potatoes. See Potatoes. 



.Eoff, J. R., and others, bulletin on "The chemical 

 composition of American grapes grown in the cen- 

 tral and eastern States " 452 



Eragrostis — 



cilianensis, description 461 



major, description 461 



pilosa, description 461 



Ester content of peppermint plant, studies 454 



Eumelan grape, composition, samples from New Jersey 452 



Excavations, road building, treatment of slopes 463 



Exports, butter, packing methods for tropical countries 456 



False redtop, description 461 



Farm — 



animals — 



rations, use of energy values in computation, bul- 

 letin by Henry Prentiss Arinsby 459 



See also Live stock. 



management, relation of live-stock rations 459 



Fat- 

 beef, nature, food use and value 469 



' goose, food use and demand 467 



mutton, nature, food use and value 469 



savory, preparation and uses 469 



use in place of paraffin 469 



Fats- 

 animal, kinds, nature, and uses 469 



care and storage in the home 469 



clarifying, methods and suggestions 469 



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