Farmers' Bulletins

Free, of the Department of Agriculture, Washington, D. C.

No. 34

Meats, Composition and Cooking.

No. 42

Facts About Milk.

No. 63

Care of Milk on the Farm.

No. 74

Milk as Food.

No. 85

Fish as Food.

No. 93

Sugar as Food.

No. 112

Bread and the Principles of Bread Making.

No. 121

Beans, Peas and other Legumes as Food.

No. 128

Eggs and their Uses as Food.

No. 129

Sweet Potatoes.

No. 142

Principles of Nutrition and the Nutritive Value of Food.

No. 175

Home Manufacture and Use -of Unfermented Grape Juice.

No. 182

Poultry as Food.

No. 183

Meat on the Farm: Butchering, Curing, and Keeping.

No. 203

Canned Fruit, Preserves and Jellies.

Reprint From Year Book Of 1900

The Value of Potatoes as Food.

Reprint From Year Book Of 1902

The Cost of Food as Related to Its Nutritive Value.

Circular No. 43

Foods, Nutrients, Food Economy.

Circular No. 46

The Functions and Uses of Food.

Also, see the List of Bulletins and Circulars of U. S. Department of Agriculture for Free Distribution, for contents of the Farmers' Bulletins called "Experimental Work,"' which have many brief articles of interest, compiled chiefly from State Agricultural Station reports.

State Agricultural Experiment Station Bulletins

Free, within their own states, usually sent to others free or for a two cent stamp. Apply to the various stations.

Maine Agricultural Experiment Station, Orono, Maine.

Bulletin No. 54

Nuts as Food.

Bulletin No. 65

Coffee Substitutes.

Bulletin No. 84

Cereal Breakfast Foods.

Bulletin No. 118

Cereal Foods. Illinois Agricultural Experiment Station, Urbana, 111.

Circular No. 71

Roasting of Beef. Cornell Agricultural Experiment Station, Ithaca, N. Y.

Bulletin No. 230

The Cooking Quality of Potatoes. Minnesota Agricultural Experiment Station, St. Paul, Minn.

Bulletin No. 74

Digestibility of Beans.

Bulletin No. 92

Digestibility of Cabbage, Cheese, Rice, Peas ana Beans.

Note. - There are many other State bulletins but their results are usually republished in the bulletins of the Office of Experiment Stations.

For Sale Bulletins Of The Office Of Experiment Stations

Send coin or money order (stamps not accepted) to the Superintendent of Documents, Washington, D. C.

No. 28

The Chemical Composition of American Food Materials. By W. O. Atvvater. Price 5 cents.

No. 29

Dietary Studies at the University of Tennessee in 1895. By Chas. E. Wait, Ph. D. Price 5 cents.

No. 35

Food and Nutrition Investigations in New Jersey. By Edward B. Voorhees. Price 5 cents.

No. 40

Dietary Studies in New Mexico. By Arthur Goss, M. S. Price 5 cents.

No. 43

Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs. By H. Snyder, B. S. Price 5 cents.

No. 52

Nutrition Investigations in Pittsburg, Pa. By Isabel Bevier, Ph. M. Price 5 cents.

No. 53

Nutrition Investigations at the University of Tennessee. By Chas. E. Wait, Ph. D. Price 5 cents.

No. 55

Dietary Studies in Chicago. Jane Addams and Caroline L. Hunt. Reported by W. O. Atwater. Price 5 cents.

No. 63

Description of a New Respiration Calorimeter and Experiments on the Conversion of Energy in the Human Body. By W. O. Atwater, Ph. D. Price 10 cents.

No. 84

Nutrition Investigations at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.

No. 85

A Report of Investigations on the Digestibility and Nutritive Value of Bread. By Chas. D. Woods. Price 5 cents.

No. 91

Nutrition Investigations at the University of Illinois, North Dakota Agricultural College, and Lake Erie College, Ohio. By H. S. Grindley, J. L. Sammis, E. F. Ladd, Isabel Bevier, and Elizabeth C. Sprague. Price 5 cents.

No. 101

Studies on Bread and Bread Making at the University of Minnesota. By Henry Snyder, B. S. Price 5 cents.

No. 102

Experiments on Losses in Cooking Meat. By H. S. Grindley, D. Sc. Price 5 cents.

No. 107

Nutrition Investigations Among Fruitarians and Chinese at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.

No. 126

Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902. By Harry Snyder, B. S. Price 5 cents.

No. 129

Dietary Studies in Boston and Springfield, Mass., Philadelphia, Pa., and Chicago, III. By Lydia Southard, Ellen II. Richards, Susannah Usher, Bertha M. Terrill, and Amelia Shapleigh. Price 10 cents.

No. 132

Further Investigations Among Fruitarians at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.

No. 141

Experiments on Losses in Cooking Meat, 1900-1903. By H. S. Grindley, D. Sc. Price 5 cents.

No. 143

Studies on the Digestibility and Nutritive Value of Bread at the Maine Agricultural Experiment Station, 1899-1903. By C. D. Woods. Price 5 cents.

No. 149

Studies of the Food of Maine Lumbermen. By C. D. Woods. Price 10 cents.

No. 152

Dietary Studies with Harvard University Students. By Edward Mallinckrodt, Jr. Price 5 cents.

No. 156

Studies of the Digestibility and Nutritive Value of Bread and of Macaroni at the University of Minnesota. By Harry Snyder, B. S. Price 10 cents.

No. 162

Studies on the Influence of Cooking upon the Nutritive Value of Meats at the University of Illinois, 1903-1904. By H. S. Grindley, Sc. D. Price 15 cents.