Volume 24, Bulletins 260-280. (260) Differences in Iowa Farms and Their Significance in the Planning of Agricultural Programs; (261) Post-War Developments in the Marketing of Cheese; (262) Local Hog Marketing Practices in Iowa; (263) Bacteriology of Butter: VII. Effect of Reworking Butter on Growth of Bacteria; (264) Bacteriology of Cheese: IV. Factors Affecting the Ripening of Swiss-Type Cheese Made from Pasteurized Milk; (265) Butterfat Procurement by Creameries in Butler County, Iowa; (266) Corporate Land, Foreclosures, Mortgage Debt and Land Values in Iowa, 1939; (267) Bacteriology of Butter: VIII. Relationship of Achromobacter putrefaciens to the Putrid Defect of Butter; (268) Diacetyl and Other Alpha-Dicarbonyl Compounds with Special Reference to the Flavor of Butter; (269) Defects Which Reduce Quality and Yield of Oak-Hickory Stands in Southeastern Iowa; (270) Could Hogs Be Sold by Carcass Weight and Grade in the United States?; (271) Relation of Wall Construction to Moisture Accumulation in Fill-Type Insulation; (272) Economic Study of the Baby Beef Enterprise in Southern Iowa; Experiment in Pre-Harvest Sampling of Wheat Fields; (273) Inhibitor Produced by Diplodia zeae(Schw.) Lév.; (275) Cooperation in Grain Marketing in Iowa; (277) Great Horned Owl and Its Prey in North-Central United States; (278) Economic Study of the Dairy Enterprise in Northeastern Iowa; (279) Physical and Chemical characteristics of Lards and Other Fats in Relation to Their Culinary Value: III. For Frying Purposes; (280) Effect of Hormodin A, a Growth Substance, on the Rooting of Cuttings