6 DEPARTMENT OF AGRICULTURE BULS. 126-150. 



Department Bulletin No. 141 — Continued. Page. 



Type descriptions 19 



Crop uses and adaptations 48 



Summary 59 



Department Bulletln No. 142. — The Miami Series op Soils: 



Introduction 1 



Geographical distribution 2 



Physical features 6 



Origin 9 



Type descriptions 17 



Crop uses and adaptations 51 



Summary 58 



Department Bulletin No. 143. — The Production and Fertilizer Value 

 op Citric-soluble Phosphoric Acid and Potash. 



Introduction 1 



Earlier methods 2 



The fusion of feldspar and phosphate rock 4 



Solubility of the potash of the slag in water saturated with carbon dioxide. . 7 



Results of pot tests with slag fertilizer 9 



Summary 12 



Department Bulletin No. 144.- — The Manufacture op Acid Phosphate: 



Introduction 1 



Raw materials 2 



Theoretical basis for the manufacture of acid phosphates 5 



Impurities in phosphate rock 6 



Reversion of superphosphate 11 



Method of manufacture 12 



Cost of production 23 



Disposal of product 24 



Double acid phosphate 25 



Summary 26 



Department Bulletin No. 145.- — Tests of Wood Preservatives: 



Introduction 1 



Properties investigated 2 



Methods of test 2 



Chemical and physical properties of the preservatives 3 



Results 8 



Conclusions 13 



Department Bulletin No. 146. — Economic Conditions in the Sea Island 

 Cotton Industry: 



Introduction 1 



Statistical review 1 



Egyptian competition 2 



Causes of deceased consumption 3 



Conditions among producers 8 



Conclusion 15 



Appendix 16 



Department Bulletin No. 147. — The Effect of the Cattle Tick Upon the 

 Milk Production of Dairy Cows: 



Introduction 1 



Plan of the experimental work 2 



Results of experiments 6 



Effect of spraj ing or dipping in an arsenical solution upon the yield of milk. 14 



Summary and conclusion 16 



Appendix: Records of the experimental cows 18 



Department Bulletin No. 148. — The Use of Bacillus Bulgaricus in 

 Starters for Making Swiss or Emmental Cheese: 



Introduction 1 



The significance of Bacillus bulgaricus in making Swiss cheese 2 



Experiments with Bacillus bulgaricus starters 5 



Experiments with Bacillus bulgaricus starters in a commercial factory 8 



Amount of starter to use 10 



How to secure cultures 11 



Keeping the culture and starters 12 



Trouble from yeast 13 



