394 
Fat, 
INDEX TO First TWENTY-FIVE REPORTS. 
removing from different milks in 
cheese-making, 15, 96, 97. 
Fatigue, effect on milk, 1, 25, 2, 156. 
Fats 
, average of, in food by breeds each 
month, 10, 88, 11, 120. 
crude, in food, 12, 89, 106. 
extraction with petroleum and _ sul- 
phuriec ether, 16, 500. 
of food and body as sources of milk 
fat, 16, 517. 
pounds of, in food each month of 
lactation,” 10,771, 84,7105, I1, 
108. 
variation in milk, 15, 38, 47. 
variations in total monthly yields, 
15, 56. 
yield, 15, 348. 
Fattening steers, 9, 20. 
Fatty acids in soaps, 23, 127. 
Feat 
Fece 
her-eating by hens, 11, 281, 282. 
Ss, composition of, 16, 528, 535. 
effect of drying on nitrogen con- 
tent, 16, 501. 
partial composition, 16, 504. 
Feed, analyses, 2, 150, 3, 330. 
influence on milk yield, 5, 28. 
of cows in breed test, 10, 32. 
of dairy animals, quantity and 
composition, 9, 401. 
relation to milk, 2, 95. 
Ieeding calves, 8, 21; experiment, 4, 34. 
dairy herd, general system of, 15, 
639. 
experiments, 8, 117, 16, 523; corn 
fodder ws. silage, 7, 297; with 
brewers’ grain, 38, 49; 4with 
steers, 8, 186; tabulated data 
concerning, 14, 396-474; with 
eattle, 8, 21; with chicks and 
ecapons, 16, 22, 561; with cows, 
a> WA eG eG ey deel susss eh Lous 
with heifers, 7%, 292, 297; with 
laying hens, 15, 666; with milch 
COWS. oe tar Ol OND et Ug es: 
198; with poultry, 10, 182, 11, 
25, 18, 75, 28, 16; with swine, 
EO 202, Eheeco ee Lees 
for beef, 6, 23. 
poultry, 15, 32. 
rations, 8, 103. 
standards, 8, 102. 
stuffs, albuminoid nitrogen in, 4, 
346; analyses, 2, 109, 4, 329, 
a JOO86, SAD ss TS, es. OG, 
171, 18," 41," 55, -19,. 426, 20, 
367-383, - 21,°' 424, "22 416, 
23, 414; artificial digestion, 5, 
337; ash analysis, 6, 431; brands 
illegally sold, 20, 887; brands 
licensed, 19, 421, 20, 361, 21, 
418, 22, 409; carbohydrate rela- 
Feeding stuffs — Continued. 
tions of, 18, 62; classification, 
18, 40; classification of licensed 
brands, 21, 423; classification of 
samples, 21, 480; comments on, 
20, 384; commercial and food 
valuation, 9, 46; composition of, 
16, 534, 20, 32; digestibility, 4, 
340, 5, 346, 6, 430; examination 
of, 5, 335; fertilizer constituents 
in, 7, 248, 249° food “valuesjeo, 
47; forms of nitrogen in, 6, 428, 
8, 76; fraud in, 22, 442; heat 
values of, 20, 54; inspection, 18, 
10, 35, 19, 14,°415; 20, 23617 285 
15, 417, 22, 22, 407, 23, 25, 405, 
25, 22; inspection, comments on, 
22, 23; inspection, comments on 
new law, 23, 10; law, objections, 
19, 418; law, policy of enforce- 
ment, 19, 420; law, provisions, 
19, 416, 433; law, violation, 22 
444; licensed, 19, 421, 20, 361, 
21, 418, 22, 409; manufacturers, 
21, 418, 23, 407; nitrogen in, 7, 
240; range of prices, 21, 430; 
sugar and starch in, 6, 429, 16, 
542; suggestions to consumers, 
20, 388; suggestions to dealers 
in, 20, 387; suspicious brands, 
21, 433; use of inferior ma- 
terials, 22, 440; used in phos- 
phorus experiment, 25, 66, 76, 
87; valuation of fertilizing con- 
stituents, 9, 49. 
trials with crossbred 
658. 
swine, 15, 
Feeds, analyses, 2, 109, 4, 329, 8, 78, 
2, 56, 171, 15,4) ae 
commercial valuation of food con- 
stituents, 9, 50. 
composition, value 
value, 9, 56. 
digestibility of albuminoids in, 7, 
241. 
in breed test, analysis, 9, 171. 
mixed, analyses, 18, 55. 
nitrogen-free-extract of, 8S, 76. 
raw vs. cooked, composition, 4, 348. 
and fertilizer 
Fences, renewal necessary, 21, 12. 
Fermentation, acetic. 
(See Acetic fer- 
mentation. ) 
alcoholic. (See Aleoholic fermen- 
tation. ) 
effect on malic acid in cider, 23, 
OT: 
in canned peas, note on investiga- 
tion, 23, 16, 47. 
in vinegar making, 
conditions, 23, 167, 
unfavorable 
