. Journal of Agricultural Research. Journal of Agricultural Research Washington, D. C. / 5 PLATE a A.—^Apple-blotch cankers on a budded seedling below the inserted bud. B.—Cankers on a budded seedling, above and below the inserted bud. C.—Cankers on a nursery tree above and below juncture of stock and scion. PLATE 3 A.—-Encircling type of apple-blotch canker on Oldenburg at a node. B.—Canker excision. Canker shown in A, cut out with a sharp knife. The cut isnot deep enough to injure the cambium. C.—Results of canker excision in young Oldenburg tree. Cankers cut out in April,photographed in Nov
. Journal of Agricultural Research. Journal of Agricultural Research Washington, D. C. / 5 PLATE a A.—^Apple-blotch cankers on a budded seedling below the inserted bud. B.—Cankers on a budded seedling, above and below the inserted bud. C.—Cankers on a nursery tree above and below juncture of stock and scion. PLATE 3 A.—-Encircling type of apple-blotch canker on Oldenburg at a node. B.—Canker excision. Canker shown in A, cut out with a sharp knife. The cut isnot deep enough to injure the cambium. C.—Results of canker excision in young Oldenburg tree. Cankers cut out in April,photographed in November. Wounds healed perfectly. Paraffin coating wasunnecessary. One canker was overlooked, as indicated by the fresh cut. Origin and Control of Apple-Blotch Cankers. Journal of Agricultural Research Washington, D. C. ,8i Oj DETERMINATION OF THE SURFACE AREA OF CATTLE AND SWINE By Albert G. Hogan and Charles I. Skouby, ^ Laboratory of Animal Husbandry,College of Agriculture, Univernty of Missouri HISTORICAL The modem conception of nutrition may very properly be ascribed tothe classic investigations of Lavoisier (6).^ He recognized that the pro-duction of animal heat is an oxidation process, and conducted experimentsto demonstrate his views.* It was many years before it became estab-lished that the oxidative processes alone could entirely account for allthe heat produced by the animal body. In the meantime, however,rough comparisons were made of the heat produced by different indi-viduals, and it soon became apparent that the amount of heat producedunder comparable conditions was not proportional to the weights of thesubjects investigated. It is sufficient for the present to say that as yet no entirely satisfactorymethod has been devised for the com
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