Part 103

Vid. op. cit. 101, p. 26.

Vid. op. cit. supra, p. 27: Chemical News, Vol. 55, p. 49.

Vid. op. cit. 111, p. 28.

Vid. op. et. loc. cit. supra.

Russell; Dairy Bacteriology.

Woll; Dairy Calendar, p. 223.

Van Slyke; Bulletin 82, New Series, New York Agricultural Experiment Station, p. 654.

Babcock; Twelfth Annual Report Wisconsin Agricultural Experiment Station, p. 133.

Woll; Dairy Calendar, 1895, p. 220.

Bulletin No. 46, Division of Chemistry, U. S. Department of Agriculture, p. 37.

Landwirtschaftliches Jahrbuch, 1872, part 1.

Molkerei Zeitung, 1893, Nos. 20, 22.

This work, Vol. 2, p. 204.

Vid. op. cit. 120, p. 24.

Milch Zeitung, 1895, Band 24, S. 729: Chemiker-Zeitung Repertorium, Band 19, S. 372.

Chemiker-Zeitung, 1895, S. 554.

Zeitschrift für analytische Chemie, Band 35, S. 497.

Vid. op. cit. supra, S. 499.

Vid. op. cit. supra, S. 502.

Bulletin No. 13, Division of Chemistry, U. S. Department of Agriculture, pp. 118, 293.

This work, Vol. 2, p. 204.

Pflüger’s Archiv, Band 56, S. 558.

Hoppe-Seyler’s Zeitschrift für physiologische Chemie, Band 22, S. 213.

Bulletin de la Société Chimique de Paris, Tomes 15-16, p. 1126.

American Chemical Journal, Vol. 8, p. 200: Bulletin 13, Division of Chemistry, U. S. Department of Agriculture, p. 120.

PART SEVENTH.

MISCELLANEOUS AGRICULTURAL PRODUCTS.

=527. Classification.=—In the preceding parts have been set forth the fundamental principles underlying the conduct of agricultural analysis and a résumé of the best practice of the art. The analyst, as a rule, will seldom be required to undertake investigations which are unnoticed in the preceding pages. Cases will arise, however, in which problems are presented which can not be solved by the rules already elucidated. In respect of the great classes of agricultural bodies, it will be observed that dairy products have already received special mention. In respect of foods and fodders in general, it is evident that they are chiefly composed of moisture, ash, carbohydrates, oils and proteid matters. The methods of identifying, separating and estimating these constituents have been fully set forth. It is not necessary, therefore, to study in this part the analytical processes which are applicable to cereals, cattle foods and other food products, further than is necessary to present in the most important cases a working résumé of principles and methods. There remain, however, certain products of importance which require some special modifications of treatment, and it is to these that the present part will be chiefly devoted. Among these are found tobacco, tea and coffee, fruits, fermented and distilled drinks and certain animal products. It is evident that an enumeration of all agricultural products, with a description of their methods of examination, would be impracticable in the available space and undesirable by reason of the repetition which would be required. In each case the analyst, in possession of the methods described, will be able to adapt the means at his disposal to the desired purpose to better advantage than any rigid directions could possibly secure.