LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON 
THE FOOD AND NUTRITION OF MAN-Continued. 
Bur. 67. Studies on Bread and Bread Making By Harry Snyder and L. A. Voorhees. 
Pp. 51. Price. 10 cents. 
Bui. 68. A Description of Some Chine-e Vegetable Food Materials and Their Nutri- 
tive and Kconnniic Value. By \V. f ('. Blasdale. Pp. 48: Price, 10 cents. 
Bui. 69. Experiments on the Metabolism of Matter and Energy in the Human Body. 
By W. 0. Atwater and F. < r. Benedict, with the cooperation of A. W. Smith 
and A. P. Bryant. Pp. \\% Price. 10 cents. 
Bnl. 71. Dietary Studios of Negroes in Eastern Virginia in 189/ and 1S98. By H. B. 
Frissoll and Isabel Bevier. Pp. 45. Price, 5 cents. 
Bui. 75. Dietary Studies of University Boat Crews. By W. O. Atwater and A. P. 
Bryant. Pp. 72. Price, 5 cents. 
Buh 84. Nutrition Investigations at the California Agricultural Experiment Station, 
1896-1898. By M. E. Jaffa. Pp. 39. Price. 5 cent-. 
Bnl. 85. A Report of Investigations on the Digestibility and Nutritive Value of 
Bread. By Chas. D. Woods and E. II. Merrill." Pp. 51. Price. 5 cents. 
Bui. 89. Experiments on the Effect of Muscular Work upon the Digestibility of 
Food and the Metabolism of Nitrogen. Conducted at the Univorsitv of 
Tennessee. 1897-1899: By 0, E. Wait. Pp. 77. Price, 5 cents. 
Bui. 91. Nutrition Investigations at the Univorsitv of Illinois, North Dakota Agri- 
cultural College, and Lake Erie College, Ohio, 1896-1900. By H. S. 
Grindley and J. E. Sammis, E. F. Ladd, and Isabel Bevier and Elizabeth 
C. Sprague. Pp. 42. Price, 5 cents. 
Bui. 98. The Effect of Severe and Prolonged Muscular Work on Food Consumption, 
Digestion, and Metabolism, by W. O. Atwater and H. C. Sherman, and 
The Mechanical Work and Efficiency of Bicyclers, by R. C. Carpenter. 
Pp. 67. Price, 5 cents. 
Bui. 101. Studios on Broad and Bread Making at the Universitv of Minnesota in 
1899 and 1900. Bv Harry Snvder. Pp. 65. Price. 5 cents. 
Bui. 102. Losses -in Cooking Meat. 1898-1900. By H. S. Grindley, H. McCormack, 
and H. C. Porter. Pp. 64. Price, 5 cents. 
Bui. 107. Nutrition Investigations Among Fruitarians and Chinese at the California 
Agricultural Experiment Station, 1899-1901. By M. E. Jaffa. Pp. 43. 
Price, 5 cents. 
farmers' bulletins. 
Fo*ods: Nutritive Value and Cost. By W. O. Atwater. Pp. 32. 
Meats: Composition and Cooking. Bv C. D. Woods. Pp. 29. 
Milk as Food. Pp. 39. 
Fish as Food. Bv C. F. Langworthv. Pp. 30. 
Sugar as Food. By Mary H. 'Abel. ' Pp. 27. 
Bread and the Principles of Bread Making. By Helen W. Atwater. Pp. 38. 
Beans, Peas, and other Legumes as Food. By Mary H. Abel. Pp. 32. 
Eggs and Their Uses as Food. By C. F. Langworthv. Pp. 32. 
Principles of Nutrition and Nutritive Value of Food. 
CIRCULAR. 
Cir. 46. Foods for Man. By C. F. Langworthy. Pp. 10. 
SEPARATES. 
Food and Diet. Bv W. (). Atwater. Reprinted from Yearbook of Department of 
Agriculture for 1804. Pp. 44. 
Some Results of Dietary Studies in the United States By A. P. Bryant, Reprinted 
from Yearbook of Department of Agriculture for 1898. Pp. 14. 
Development of the Nutrition Investigations of the Department of Agriculture. By 
A. C. True and R. D. Milner. Reprinted from Yearbook of Department 
of Agriculture ior 1899. Pp. 16. 
The Value of Potatoes as Food. By C. F. Langworthy. Reprinted from Yearbook 
of Department of Agriculture for 1900. Pp. 16. 
*Bu 
1. 23. 
Bui. 
34. 
Bui. 
74. 
Bui. 
85. 
Bui. 
93. 
Bui. 
112. 
Bui. 
121. 
Bui. 
128, 
Bui. 
142. 
