5
pages. Cloth.

Net, $1.00

=The Study of Corn=

By PROF. V. M. SHOESMITH. A most helpful book to all farmers and
students interested in the selection and improvement of corn. It is
profusely illustrated from photographs, all of which carry their own
story and contribute their part in making pictures and text matter a
clear, concise and interesting study of corn. Illustrated. 5x7 inches.
100 pages. Cloth.

Net, $0.50

=Profitable Stock Raising=

By CLARENCE A. SHAMEL. This book covers fully the principles of
breeding and feeding for both fat stock and dairying type. It tells of
sheep and mutton raising, hot house lambs, the swine industry and the
horse market. Finally, he tells of the preparation of stock for the
market and how to prepare it so that it will bring a high market
price. Live stock is the most important feature of farm life, and
statistics show a production far short of the actual requirements.
There are many problems to be faced in the profitable production of
stock, and these are fully and comprehensively covered in Mr. Shamel's
new book. Illustrated. 5x7 inches. 288 pages. Cloth.

Net, $1.50

=The Business of Dairying=

By C. B. LANE. The author of this practical little book is to be
congratulated on the successful manner in which he has treated so
important a subject. It has been prepared for the use of dairy
students, producers and handlers of milk, and all who make dairying a
business. Its purpose is to present in a clear and concise manner
various business methods and systems which will help the dairyman to
reap greater profits. This book meets the needs of the average dairy
farmer, and if carefully followed will lead to successful dairying. It
may also be used as an elementary textbook for colleges, and
especially in short-course classes. Illustrated. 5x7 inches. 300
pages. Cloth.

Net, $1.25

=Questions and Answers on Buttermaking=

By CHAS A. PUBLOW. This book is entirely different from the usual type
of dairy books, and is undoubtedly in a class by itself. The entire
subject of butter-making in all its branches has been most thoroughly
treated, and many new and important features have been added. The
tests for moisture, salt and acid have received