.
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