CHAPTER XX
Food in its Relation to Household Sanitation and Storage
797. What are the compounds usually determined in a food analysis? 798. Does such an analysis necessarily indicate the presence of injurious compounds? 799. What are the sources of the injurious organic compounds in foods? 800. Why is it necessary to consider sanitary condition as well as chemical composition? 801. What are the sources of contamination of foods? 802. What is the object of the sanitary inspection of food? 803. How may flies carry germ diseases? 804. Why should food be protected from impure air and dust particles? 805. Why should places where vegetables are stored be well ventilated? 806. How may the dirt adhering to vegetables be the carrier of germ diseases? 807. Why should the cellar in which food is stored be in a sanitary condition? 808. What effect does the cleaning of streets and improvement of the sanitation of cities have upon the death rate? 809. Name the three natural disinfectants, and explain the action of each. 810. Why must dishes and utensils in which foods are placed be thoroughly cleaned? 811. Explain the principle of refrigeration. 812. What kind of ferment action may take place at a low temperature? 813. Why is some ventilation necessary in refrigeration? 814. What effect does refrigeration have upon the composition of food? 815. What relationship exists between unsanitary condition of soils about dwellings and contamination of the food? 816. Why should special attention be given to the sanitary disposal of kitchen refuse? 817. Name the ways in which this can be accomplished. 818. How may foods become contaminated through imperfect plumbing? 819. Mention the conditions necessary in order to keep foods sanitary.
REFERENCES
The following list of references is given for the use of the student in case additional information is desired upon some of the subjects discussed in this work. The list is not intended as a complete bibliography of the subject of foods. The advanced student will find extended references in the Experiment Station Record and the various chemical, physiological, and bacteriological journals.
1. Snyder: The Chemistry of Plant and Animal Life.
2. Minnesota Experiment Station Bulletin No. 54: Human Food Investigations.
3. Cross and Bevans: Cellulose.
4. Wiley: Principles and Practice of Agricultural Analysis, Vol. III.
5. Minnesota Experiment Station Bulletin No. 74: Human Food Investigations.
6. Parry: The Chemistry of Essential Oils, etc.
7. U. S. Department of Agriculture, Farmers' Bulletin No. 142: Principles of Nutrition and Nutritive Value of Food.
8. Mann: Chemistry of the Proteids.
9. Minnesota Experiment Station Bulletin No. 85: Wheat and Flour Investigations.
10. Armsby: Principles of Animal Nutrition.
11. Sherman: Organic Analysis.
12. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 43: Digestion Experiments with Potatoes and Eggs.
13. Unpublished results of author.
14. U. S. Department of Agriculture, Bureau of Animal Industry Bulletin No. 49: Cold Curing of Cheese.
15. Wiley: Foods and Their Adulteration.
16. Minnesota Experiment Station Bulletin No. 63: Miscellaneous Analyses.
17. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 8: Canned Vegetables.
18. Leach: Food Inspection and Analysis.
19. U. S. Department of Agriculture, Farmers' Bulletin No. 256: Preparation of Vegetables for the Table.
20. U. S. Department of Agriculture Year Book, 1905: Fruit and its Uses as Food.
21. Handbook of Experiment Station Work, 1893.
22. U. S. Department of Agriculture, Division of Chemistry Bulletin No. 94: Studies on Apples.
23. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 69: Fruits and Fruit Products.
24. U. S. Department of Agriculture, Farmers' Bulletin No. 203: Canned Fruits, Preserves, and Jellies.
25. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 27: Sugar Beet Industry.
26. Sadtler: A Handbook of Industrial Organic Chemistry.
27. Minnesota Experiment Station Bulletin No. 86: The Food Value of Sugar. The Digestive Action of Milk.
28. Hutchison: Food and Principles of Dietetics.
29. U. S. Department of Agriculture, Farmers' Bulletin No 93: Sugar as Food.
30. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 252: Maple Sugar and Sirup.
31. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 6: Sugar, Molasses, Sirup, and Confections.
32. U. S. Department of Agriculture, Farmers' Bulletin No. 121: Peas and Beans as Food.
33. U. S. Department of Agriculture, Farmers' Bulletin No. 122: Nuts as Food.
34. Maine Experiment Station Bulletin No. 54: Nuts as Food.
35. California Experiment Station Bulletins Nos. 107 and 132: Investigations among Fruitarians.
36. U. S. Department of Agriculture, Farmers' Bulletin No. 74: Milk as Food.
37. U. S. Department of Agriculture, Farmers' Bulletin No. 63: Care of Milk on the Farm.
38. U. S. Department of Agriculture, Farmers' Bulletin No. 149: Digestibility of Milk.
39. Russell: Dairy Bacteriology.
40. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13. Part 1: Dairy Products.
41. U. S. Department of Agriculture, Farmers' Bulletin No. 131: Household Tests for Detection of Oleomargarine and Renovated Butter.
42. U. S. Department of Agriculture, Bureau of Animal Industry Bulletin No 61: Relation of Bacteria to Flavor of Cheddar Cheese.
43. Minnesota Experiment Station Bulletin No. 92: The Digestibility and Nutritive Value of Cottage Cheese, etc.
44. Lawes and Gilbert: Experiments with Animals.
45. U. S. Department of Agriculture, Farmers' Bulletin No. 34: Meats, Composition and Cooking.
46. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 7: Lard and Lard Adulterants.
47. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 193: Cooking of Meats as Affecting Digestibility.
48. U.S. Department of Agriculture, Office of Experiment Stations Bulletin No. 141: Experiments on Losses in Cooking Meats. See also Office of Experiment Stations Bulletin No. 102: Losses in Cooking Meats.
49. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 66: Physiological Effect of Creatin and Creatinin.
50. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 162: The Influence of Cooking upon the Nutritive Value of Meats.
51. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 10: Preserved Meats.
52. Richardson, W. D., Journal of the American Chemical Society, December, 1907: The Occurrence of Nitrates in Vegetable Foods, in Cured Meats, and Elsewhere.
53. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 182: Poultry as Food.
54. U. S. Department of Agriculture, Farmers' Bulletin No. 85: Fish as Food.
55. U. S. Department of Agriculture, Farmers' Bulletin, Experiment Station Work: Digestibility of Fish and Poultry.
56. U. S. Department of Agriculture, Farmers' Bulletin No. 249: Cereal Breakfast Foods.
57. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 50: Composition of Maize.
58. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 305: Gluten Flour and Similar Foods.
59. Hammerston: Physiological Chemistry.
60. Edgar: The Wheat Berry.
61. Minnesota Experiment Station Bulletin No. 90: Composition and Value of Grains.
62. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 101: Bread and Bread Making.
63. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 156: Digestibility and Nutritive Value of Bread and Macaroni Flour.
64. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 67: Bread and Bread Making.
65. University of Nebraska Bulletin No. 102: The Effect of Bleaching upon the Quality of Wheat Flour.
66. Snyder: Wheat Flour and Bread.
67. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 126: Bread and Bread Making.
68. Lawes and Gilbert: Experiments on Some Points in the Composition of the Wheat Grain, of the Product in the Mill and Bread.
69. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 5: Baking Powders.
70. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 2: Spices and Condiments.
71. Food Standards: U. S. Department of Agriculture. See Annual Reports of the Association of Official Agricultural Chemists.
72. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 21: Methods and Results of Investigations on the Chemistry and Economy of Foods.
73. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 7: Tea, Coffee, and Cocoa Preparations.
74. The Respiration Calorimeter: Year-book U. S. Department of Agriculture, 1904.
75. Year Book U. S. Department of Agriculture, 1902: Cost of Food as Related to its Nutritive Value.
76. See U. S. Department of Agriculture, Office of Experiment Stations Bulletins Nos. 82, 71, 129, 116, 37, 55, 150. See also other bulletins of the Office of Experiment Stations.
77. Chittenden: Physiological Economy in Nutrition.
78. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 98: Effect of Severe and Prolonged Muscular Work on Food Consumption.
79. Henry: Feeds and Feeding.
80. U. S. Department of Agriculture, Office of Experiment Stations: Dietary Studies in Chicago Bulletin No. 55.
81. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 116: Dietary Studies in New York City.
82. U. S. Department of Agriculture, Farmers' Bulletin No. 119: Banana Flour.
83. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 159: Digest of Japanese Investigations on the Nutrition of Man.
84. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 150: Dietary Studies at the Government Hospital for the Insane, Washington, D.C.
85. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 149: Studies on the Food of Maine Lumbermen.
86. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 143: Studies on the Digestibility and Nutritive Value of Bread at the Maine Experiment Station.
87. U. S. Department of Agriculture, Office of Experiment Stations, Experiment Station Work, Vol. III: Wells and Pure Water.
88. U. S. Department of Agriculture, Farmers' Bulletin No. 88: Pure Water on the Farm.
89 Mineral Impurities in Water. See various bulletins of the California and New Mexico Agricultural Experiment Stations.
90. Mason: Examination of Water.
91. Department of the Interior, U. S. Geological Survey: The Quality of Surface Waters in Minnesota.
92. Fuertes: Water and Public Health.
93. U. S. Department of Agriculture, Farmers' Bulletin No. 124: Distilled Drinking Water.
94. Turneaure and Russell: Public Water Supplies.
95. Vaughan and Novy: Ptomains and Lencomains.
96. U. S. Department of Agriculture, Bureau of Entomology, Circular No. 71: House Flies.
97. Ellen H. Richards and S. Maria Elliott: The Chemistry of Cooking and Cleaning.
98. Dr. Woods Hutchinson, Saturday Evening Post, 1908: The Real Angels of the House.
99. Harrington: Practical Hygiene.
100. Price: Handbook of Sanitation.
INDEX
Air, infection from impure, [287].
pure, disinfectant, [290].
Albuminoids, [23].
Alkaloids, [24].
Allspice, [202].
Almonds, [77].
Alum baking powder, [188].
Amids and Amines, [23].
Animal and vegetable foods, economy of, [250].
Animal foods, digestibility of, [220].
Apparatus used in experiments, [301].
Apples, [49].
pectose from, [307].
Ash, of foods, [4].
elements of plants, [5].
Asparagus, [43].
Available energy, [217].
nutrients, [216].
Bacteria in food, [32].
Baking powder, composition of, [186].
cream of tartar, [187].
phosphates, [189].
alum, [189].
inspection of, [191].
fillers, [191].
home-made, [191].
testing for alum, [315].
testing for ammonia, [316].
testing for phosphoric acid, [316].
Baking tests, [153-314].
Barley preparations, [128].
Beans, composition, [71].
digestibility, [72].
removal of skins, [72].
string, [73].
use of, in dietary, [74].
Beef, [101].
extracts, [110].
Beets, [41].
Beverages, composition, [213].
Bleaching of flour, [155].
Bolting cloth, [138].
Bread and bread making, [158-185].
leavened and unleavened bread, [158].
chemical changes during making, [159].
losses during bread making, [160].
production of carbon dioxide, [163].
production of alcohol, [163].
production of soluble carbohydrates, [165].
production of acids, [166].
production of volatile compounds, [167].
production of volatile nitrogenous compounds, [172].
wheat proteids, part taken by, [169].
oxidation of fat, [173].
starch, influence of, addition of, [173].
composition of bread, [174].
temperature of flour, [176].
use of skim milk, [176].
process of bread making, [177].
digestibility of bread, [178].
graham bread, use in the dietary, [179].
white and graham bread compared, [180].
mineral content of, [182].
new and old, [183].
action of heat on, [184].
different kinds of, [184].
Breakfast foods, [121-132].
Broth, [109].
Butter, composition, [91].
digestibility, [91].
adulteration, [92].
coloring, [92].
renovated, [92].
water in, [305].
Buttermilk, [88].
Cabbage, [41].
Candies, [69].
Canned meats, [118].
vegetables, [46].
peas, [75].
Carbohydrates defined, [8].
Carrots, [40].
Cauliflower, [41].
Cellars, storage of food in, [283].
Cellulose and properties, [8].
Cereals, [121-132].
preparation of, [121].
cost of, [121].
value of, [131].
use of, in dietary, [131].
corn preparations, [122].
oat preparations, [124].
wheat preparations, [126].
barley preparations, [128].
rice preparations, [129].
predigested, [130].
phosphates in, [131].
mineral matters of, [131].
coffees, [210].
Cesspools, [289].
Cheese, [92-96].
general composition, [92].
digestibility, [93].
use of, in dietary, [94].
cottage, [95].
different kinds of, [95].
adulteration, [96].
Chemical changes during cooking, [27-30].
Chemicals, use of, in preparation of foods permitted, [36].
Chestnuts, [76].
Chicory, detection in coffee, [319].
Chocolate, [212].
adulteration of, [213].
Cinnamon and cassia, [201].
Cloves, [201].
Coal tar dyes, testing for, [308].
Cocoa, [210].
Cocoanuts, [77].
Coffee, composition of, [207].
detection of chicory in, [319].
glazing of, [208].
substitutes, cereal, [210].
types of, [209].
Combustion of foods, [6].
Cooking, changes during, [27].
chemical, [27-30].
physical, [30-32].
bacteriological, [32].
Corn, sweet, [41].
preparations, [122].
Cream, [87].
Cream of tartar, [187].
Crude fiber of foods, [9].
Crude protein, [21].
Cucumbers, [42].
Dairy products, [80-97].
use of, in dietary, [96].
Dextrose, [64].
Dietary standards, [245].
Dietary studies, [244-260].
object of, [244].
mixed, desirable, [250].
of families compared, [253].
in public institutions, [259].
Digestibility of foods, [214].
of animal foods, [220].
of vegetable foods, [222].
Digestion, combination of foods, [223].
factors influencing, [223].
amount of food, [224].
method of preparation of food, [225].
mechanical condition of foods, [226].
psychological factors, [230].
individuality, [229].
Digestion and health, [219].
Dishcloth, unclean, [292].
Disinfectants, [281], [289], [295].
Drying of foods, [2].
Dry matter, [2].
Egg plant, [44].
Eggs, [114-118].
composition, [114].
digestibility, [116].
cooking of, [116].
use of, in dietary, [117].
Elements in foods, [7].
Energy, available, [217].
Energy value of rations, [246].
Entire wheat, [145].
Essential oils, [15].
occurrence, [15].
composition of, [16].
food value, [16].
Esthetic value of foods, [36].
Fat, occurrence in food, [12].
composition, [13].
physical properties, [14].
food value, [14].
individual fats, [14].
oxidation of, during bread making, [173].
Ferments, soluble, [34].
insoluble, [34].
Figs, [54].
Fish, [113].
Flavoring extracts, [56].
Flavors, composition of, [48].
occurrence of, [49].
food value, [49].
Flies, contamination of food by, [286], [295].
Foods, [215].
digestibility of, [215].
mechanical condition of, [226].
palatability of, [228].
physiological properties of, [228].
ash of, [4].
predigested, [130].
sodium chloride in, [4].
cost of, [231].
market price and nutritive value, [231-234].
composition of, [234-263].
comparative nutritive value, [231].
economy of production, [250].
habits, [250].
notions, [252].
relation to mental and physical vigor, [258].
amount consumed, [262].
injurious compounds in, [284].
contamination of, [284], [292].
sanitary inspection of, [286].
storage in cellars, [288].
infection from impure air, [287].
utensils for storage, [291].
raw, [27].
cheap and expensive, [252].
Fruits, composition of, [48].
canned, [54].
dried, [54].
canned and adulterated, [55].
Fruit extracts, [56].
Fruit flavors, [55].
Ginger, [200].
Gliadin, [314].
Gluten, addition of, to flour, [173].
moist and dry, [314].
Gluten properties of flour, [151].
Graham bread, [179].
use in dietary, [180].
Graham flour, [144].
Grape fruit, [51].
Grapes, [53].
Heat, action on foods, [30].
Hickory nuts, [77].
Honey, [68].
Ice, [279].
Inspection of food, [286].
Inversion of sugar, [64].
Kitchen refuse, [294].
Koumiss, [88].
Laboratory practice, [299].
Lard, [106].
substitutes, [107].
Legumes, [71-76].
Lemon extract, testing, [307].
Lemons, [51].
acidity of, [305].
Lettuce, [42].
Macaroni flour, [148].
Mace, [202].
Malted foods, [121].
Maple sugar, [62].
Meals, number of, per day, [248].
Measuring, directions for, [302].
Meat broth, [109].
Meats, [98-120].
general composition, [98].
proteids of, [99].
fat of, [100].
water of, [98].
texture of, [107].
cooking of, influence of, on composition, [108].
extractive materials, [110].
smoked, [111].
boric acid in, [312].
saltpeter in, [111].
canned, [118].
Melons, [43].
Microscope, use of, [304].
Milk, importance in dietary, [80].
general composition, [80].
souring of, [86].
condensed, [87].
digestibility, [81].
sanitary condition, [82].
certified milk, [84].
pasteurized, [84].
color of, [85].
preservatives in, [86].
goat's, [88].
human, [89].
adulteration of, [89].
prepared, [88].
formaldehyde in, [310].
Mineral matter, [4].
in ration, [5].
Mineral waters, [279].
Miscellaneous compounds, [16].
Mixed nitrogenous compounds, [25].
Mixed non-nitrogenous compounds, [16].
Moisture content of foods, variations in, [1].
Moisture in foods, how determined, [2].
Molasses, [65].
Mustard, [199].
testing for turmeric, [318].
Mutton, [103].
Nitrates in foods, [45].
Nitrites in foods, [111].
Nitrogen free extract, [11].
defined, [11].
composition, [12].
how determined, [12].
variable character of, [12].
Nitrogenous compounds, [17].
general composition, [17].
Non-nitrogenous compounds, classification of, [7].
Nutmeg, [202].
Nutrients, available, [216].
Nutritive value of nitrogenous compounds, [16].
starch, [9].
sugar, [11].
nitrogen free extract, [11].
fat, [12].
protein, [19].
amids, [23].
Nuts, [76-79].
use of, in dietary, [78].
Oat preparations, [124].
Oleomargarine, [92].
detecting, [310].
Olive oil, testing, [308].
Olives, [54].
Onions, [42].
Oranges, [50].
Organic acids, [15].
occurrence in foods, [15].
influence on digestion, [15].
use in plant economy, [15].
production during germination, [15].
Organic compounds, classification of, [7].
Organic matter, [6].
Oysters, [114].
Palatability of food, [228].
Parsnips, [40].
Peaches, [53].
Peanuts, [76].
fat from, [309].
Peas, [74].
canned, [75].
Pectose substances, [11].
Pepper, [198].
Phosphate baking powders, [189].
Physical changes during cooking, [30].
Physiological properties of foods, [228].
Pistachio, [77].
Plumbing, sanitary, [297].
Plums, [53].
Pork, [104].
Potatoes, [37].
composition, [39].
digestibility, [38].
nutritive value, [38].
sweet, [39].
Poultry, [112].
Predigested foods, [130].
Protein, composition of, [19].
properties of, [19].
combinations of, [20].
types of, [20].
crude, [21].
food value of, [22].
amount of, in ration, [246].
Psychological factors in digestion, [230].
Pumpkins, [45].
Rational feeding of man, [261-267].
Rations, wide and narrow, [245].
standard, [261].
object of, [261].
examples of, [264].
requisites of, [266].
protein requirements of, [246].
energy value of, [246].
References, [350].
Refrigeration, [292].
Refuse, disposal of, [294].
Renovated butter, [92].
Review questions, [323].
Rice preparations, [129].
Saccharine, [70].
Saltpeter in meats, [111].
Sanitary condition of vegetables, [45].
Sanitary inspection of food, [286].
Sausage, [111].
Sodium chloride in foods, [5].
Soil, sanitary condition of, [294].
Spices, [212].
Spinach, [42].
Squash, [45].
Starch, [9].
occurrence, [9].
composition, [9].
properties, [10].
food value, [10].
influence of heat on, [10].
Strawberries, [52].
Sugar, defined, [11].
beet, [58].
cane, [58].
commercial grades, [58].
manufacture of, [59].
sulphur in, [59].
digestibility of, [59].
value of, in dietary, [61].
adulteration of, [63].
maple, [62].
dextrose, [64].
Sunlight as a disinfectant, [290].
Sweet potatoes, [39].
Syrups, [66].
sorghum, [66].
Tea, [203-206].
black, [203].
green, [204].
composition of, [214].
judging of, [205].
adulteration of, [206].
physiological properties of, [206].
examination of leaves, [318].
Toast, [184].
Tomatoes, [43].
Underfed families, [251].
Vanilla extract, testing, [307].
Veal, [102].
Vegetable foods, [222].
Vegetables, [37-47].
edible portion, [47].
canned, [46].
sanitary condition of, [45].
digestibility of, [222].
Vinegar, [193-197].
preparation of, [193].
different kinds of, [195].
adulteration of, [196].
solids, [316].
specific gravity, [317].
acidity, [317].
Volatile matter, [6].
Water, drinking, [268-283].
importance, [268].
impurities in, [269].
mineral impurities, [270].
organic impurities, [271].
purification of, [272-278].
analysis, [271].
and typhoid fever, [273].
improvement of, [276].
boiling of, [276].
filtration of, [277].
distillation of, [278].
materials for softening water, [280].
testing purity of, [320].
Water in foods, [1].
how determined, [1].
Water supply, economic value, [282].
Waters, mineral, [279].
Weighing, directions for, [302].
Wheat cereal preparations, [126].
Wheat flour, [133].
spring and winter wheat flour, [133].
starchy and glutenous, [135].
composition of, [136].
process of milling, [136-140].
patent, [142].
grades of, [142].
composition of, [143].
ash content, [145].
graham, [145].
entire wheat, [145].
by-products, [146].
aging and curing, [147].
macaroni, [148].
color, [148].
granulation, [149].
capacity to absorb water, [150].
gluten, properties of, [151].
unsoundness of, [152].
baking tests, [153].
bleaching of, [155].
adulteration of, [156].
nutritive value of, [157].
water in, [304].
ash in, [305].
acidity of, [313].
moist and dry gluten, [314].
Yeast, action of, [161].
compressed, [162].
dry, [163].
By HARRY SNYDER, B.S.
Professor of Agricultural Chemistry, University of Minnesota, and Chemist of the Minnesota Agricultural Experiment Station
The Chemistry of Plant and Animal Life
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