CONTENTS 



Page 

 Department Bulletin No. 1307. — Absorption and Retention of 

 Hydrocyanic Acid by Fumigated Food Products. Part II: 



Introduction 1 



Review of literature 1 



Experimental work 3 



Dried fruits 3 



Candy and candy-making materials 6 



Cereals, meat, cheese, and dried milk 7 



Effect of boiling on hydrocyanic acid in fumigated food products. 7 



Summary 8 



Literature cited 8 



Department Bulletin No. 1308. — Chemical and 'Physical Methods 

 for the Control of Saponified Cresol Solutions: 



Purpose of discussion 1 



Fundamental requirements for saponified cresol solutions 2 



Physical tests 5 



Estimation of total fixed alkali 6 



Estimation of excess fixed alkali 6 



Estimation of total phenols 8 



Estimation of benzophenol 17 



Fractional distillation of the total phenols 20 



Tentative standards and results of the examination of some commer- 

 cial samples 21 



Summary 23 



Literature cited 24 



Department Bulletin No. 1309. — Experiments With Small Grains 

 on the Arlington Experiment Farm: 



History of the experiments 1 



Description of the Arlington Experiment Farm 2 



Soil 2 



Climatic conditions 2 



Experimental methods 7 



Preparation of the land 7 



Plat experiments 7 



Rates and dates of seeding 8 



Experimental data 8 



Winter wheat 8 



Spring wheat 15 



Winter spelt and emmer 16 



Winter rye 17 



Winter oats 20 



Winter barley 23 



Comparison of grain crops 26 



Summary 26 



Department Bulletin No. 1310.— Experiments With Fallow in 

 North-Central Montana: 



Introduction 1 



Soil on which the experiments were made 2 



Climatic data 2 



Experimental conditions 4 



Results with small grains on fallow, on disked corn ground, and with 



continuous cropping 4 



Results with corn on fallow and with continuous cropping 7 



Results with fallow and green manures 8 



of plowing at different times for fallow 9 



Re nils of plowing at different depths for fallow 10 



Results of manuring fallow 12 



Water stored during the fallow period 13 



Summary 14 



