6. FOODS 



.1 



(Includes foods for man and do- 

 mestic animals. For the feeding 

 of animals, see Animal produc- 

 tion) 



Composition and valu- 

 ation 



.2 Nutritive values 



(Includes digestibility and poten- 

 tial energy) 



.3 Preparation and use 



.4 Food accessories, con- 

 diments 



.5 Beverages 



.6 Adulteration and in- 

 spection 



(For methods of analysis, see 

 Chemistry, analytical) 



.7 Preservation 



ANIMALS 



.1 History and general 

 principles 



.2 Breeds and breeding 



.3 Animal production 

 .01 Cattle raising 

 .03 Dairy farming 

 .03 Sheep husbandry 

 .04 Swine husbandry 

 .05 Horse and mule lius- 



bandry 

 .06 Aviculture 

 .07 Fish culture, oyster cul- 

 ture, etc. 



.4 Diseases. Veterinary 

 science 



8. ENTOMOLOGY 



.1 Beneficial insects 



.01 Apiculture 

 .02 Sericulture 



..2 Injurious Insects 



.01 Insects affecting animals 



.02 Insects affecting plants 



. 03 Repression — Insecti- 

 cides, insecticide ap- 

 pliances, etc. 



.3 Insect parasites and 

 diseases 



9. DAIRYING 



(Deals with milk after it is drawn 

 from the animal. For feeding 

 and care of animals, see animal 

 PRonucTioN, dairy farming) 



.1 History and general 

 principles 



N. B. — The index is arranged on a decimal system, the number on the card 

 before the decimal point representing one of the grand divisions of the index 

 and the numbers after the decimal point representing subdivisions of the several 

 grades. Thus on a card numbered 13.34; 13 ^ Statistics, . 3 = Equipment, 

 ,04 = Implements. A card numbered 3.3 belongs under chemistry of soils; 5.22, 

 orchard fruits; 9.33, creaming of milk. 



9. DAIRYING— Continued 



.2 Composition and prop- 

 erties of milk and its 

 products 

 .3 Changes in milk 



.01 Fermentative changes 

 .02 Creaming of milk 



.4 Handling of milk (milk 



supply) 

 .5 Inspection (laws, methods) 



(For methods of analysis, see also 

 Chemistry, analytical) 



.6 Butter making, cream- 

 eries 



.7 Cheese making, cheese 

 factories 



10. TECHNOLOGY 

 .1 Milling 



.2 Starch and sugars 



.3 Liquors 



.4 Fats, oils 



.5 Dyes and tanning 



.6 Textiles 



11. AGRICULTURAL ENGI- 



NEERING 

 .1 Properties of materials 

 .2 Drainage 

 .3 Irrigation 



(For the irrigation of special crops, 

 see Field crops, culture, and 

 Horticulture) 



.4 Farm implements 



.5 Roads and bridges 



.6 Fences 



.7 Farm buildings 



12. STATISTICS OF THE 

 STATIONS 



History, organization, 



and lines of work 

 Legislation 

 Equipment 



.01 Appa.ratus 



.03 Buildings 



.03 Farms 



.04 Implements 



.05 Live stock 



Finances 

 Bibliography 



MISCELLANEOUS 



.1 Rural economy 



2 Agricultural statistics 



.1 



.2 

 .3 



.4 

 .5 



13 



