Chapter II: TECHNOLOGY AND CHEMISTRY.--Wheat and Wheat Bread. By H. MEGE

MOURIES.--Color in bread.--Anatomical structure and chemical
composition of wheat.--Embryo and coating of the embryo.--
Cerealine--Phosphate of calcium.--1 figure, section of a grain
of wheat, magnified.

Origin of New Process Milling.--Special report to the Census
Bureau. By ALBERT HOPPIN.--Present status of milling structures
and machinery in Minneapolis by Special Census Agent C. W.
JOHNSON.--Communication from GEORGE T. SMITH.

Tap for Effervescing Liquids. 1 figure.

London Chemical Society.--Notes.--Pentathionic acid, Mr.
VIVIAN LEWES.--Hydrocarbons from Rosin Spirit. Dr.
ARMSTRONG.--On the Determination of the Relative Weight of Single
Molecules. E. VOGEL.--On the Synthetical Production of Ammonia
by the Combination of Hydrogen and Nitrogen in the Presence of
Heated Spongy Platinum, G. S. JOHNSON.--On the Oxidation of
Organic Matter in Water, A. DOWNS.

Rose Oil, or Otto of Roses. By CHAS. G. WARNFORD LOCK.--Sources
of rose oil.--History--Where rose gardens are now cultivated
for oil.--Methods of cultivation.--Processes of
distillation.--Adulterations

A New Method of Preparing Metatoluidine. By OSCAR WIDMAN.