Volume 5, Bulletins 61-79. (61) Study of Lactose-Fermenting Yeasts Present in "Yeasty" Cream; (62) Comparative Resistance of Varieties of Oats to Crown and Stem Rusts; (63) Volatile Acid Production of S. Lacticus and the Organisms Associated with it in Starters; (64) Study of Brown Glass Milk Bottles: With Special Reference to Their Use in Preventing Abnormal Flavors Due to Light; (65) Type of Lactic Acid Produced by Starters and by the Organisms Isolated from Them; (66) Relation Between the Volatile and Total Acidity in Starters and in Cultures of S. Lacticus; (67) Sources of the Flavor in Butter; (68) Burnt or Carmel Flavor of Dairy Products; (69) Study of the Control of Crown Gall on Apple Grafts in the Nursery; (70) Acid-Base Balance in Animal Nutrition: I. The Effect of Certain Organic and Mineral Acids on Growth, Well-being and Reproduction of Swine, II. Metabolism Studies on the Effect of Certain Organic and Mineral Acids on Swine; (71) Acid-base Balance in Animal Nutrition: III. Effect of Addition of Alkalies to the Ration on Growth and Well-being of Swine; (72) Alternate Hosts and Biologic Specialization of Crown Rust in America; (73) Influence of Age at the Time of Freshening on Production of Dairy Cows; (74) Studies on Ropiness in Cultures of Streptococcus Lactis; (75) Color of Soils in Relation to Organic Matter Content; (76) Relationships Between Hydrogen Ion, Hydroxyl Ion and Salt Concentrations and the Growth of Seven Soil Molds; (77) Dry Rot of Corn; (78) Bionomics and Control of the Potato Leafhopper Empoasca Mali Le Baron; (79) Raising Orphan Pigs: I. Protein Modifications of Cows' Whole Milk Frequency of Feeding Nutritive Ratio Studies