_Butter_, pp. 512-523.—General principles of analysis; Appearance of melted butter; Microscopic examination; Refractive power; Estimation of water, fat, casein, ash and salt; Volatile and soluble acids; Relative proportion of glycerids; Saponification value; Reichert number; Reichert-Meissl method; Elimination of sulfurous acid; Errors due to poor glass; Molecular weight of butter; Substitutes for and adulterants of butter; Butter colors. _Cheese and Koumiss_, pp. 524-536.—Composition of cheese; Manufacture of cheese; Official methods of analysis; Process of Mueller; Separation of fat from cheese; Filled cheese; Separation of nitrogenous bodies; Preparation of koumiss; Determination of carbon dioxid; Acidity; Estimation of alcohol; Proteids in koumiss; Separation by porous porcelain; Separation by precipitation with alum; Separation with mercury salts; Determination of water and ash; Composition of koumiss; Authorities cited in Part Sixth. PART SEVENTH. MISCELLANEOUS AGRICULTURAL PRODUCTS. _Cereals and Cereal Foods_, pp. 541-545.— Classification; General methods of analysis; Composition and analysis of bread; Determination of alum in bread; Chemical changes produced by baking. _Fodders, Grasses, and Ensilage_, pp. 545-547.—General principles of analysis; Organic acids in ensilage; Changes due to fermentation; Alcohol in ensilage; Comparative values of dry fodder and ensilage. _Flesh Products_, pp. 547-555.—Names of meats; Sampling; General methods of analysis; Examination of nitrogenous bodies; Fractional analysis of meats; Starch in meats; Detection of horse flesh. _Methods of Digestion_, pp. 555-564.—Artificial digestion; Amylolytic ferments; Aliphalytic ferments; Proteolytic ferments; Pepsin and pancreatin; Digestion in pancreas extract; Artificial digestion of cheese; Natural digestion; Digestibility of pentosans. _Preserved Meats_, pp. 565-566.—Methods of examination; Estimation of fat; Meat preservatives. _Determination of Nutritive Values_, pp. 566-576.—Nutritive value of foods; Comparative value of food constituents; Nutritive ratio; Calorimetric analysis of foods; Combustion in oxygen; Bomb calorimeter; Manipulation and calculation; Computing the calories of combustion; Calorimetric equivalents; Distinction between butter and oleomargarin. _Fruits, Melons and Vegetables_, pp. 577-582.— Preparation of samples; Separation of carbohydrates; Examination of the fresh matter; Examination of fruit and vegetable juices; Separation of pectin; Determination of free acid; Composition of fruits; Composition of ash of fruits; Dried fruits; Zinc in evaporated fruits; Composition of melons.