10 Agriottltural Experiment Station, Ithaca, N. Y. 



investigation of the habits of this pest and the remedies 

 discovered for preventing its ravages, will be highly appre- 

 ciated by all fruit growers. 



The second publication of the year is on " Four New 

 Types of Fruit." These new fruits may not be superior to 

 some of the old standard varieties, yet all additions to our 

 fruit list add variety and create new demands. So, even 

 though the new varieties may be somewhat inferior to stand- 

 ard old varieties, they often fill vacant places and become of 

 considerable value in some localities. Then, too, experimenting 

 with new varieties is always likely to lead to valuable facts con- 

 cerning old established varieties. 



Bulletin No. 52 is entirely devoted to the dairy interests of the 

 State. It is in brief the results of a year's investigations 

 into the cost of producing milk, and the variation in 

 individual cows. No bulletin yet published by any agri- 

 cultural experiment station, so far as I have been able to 

 learn, has set forth so clearly and emphatically the fact of the 

 wide variation in the cost of milk production due largely to a 

 single cause, the individuality of the animal. Our dairy is largely 

 composed of high grades, most of which were thought to be 

 superior cows, yet the cost of producing 100 pounds of milk ranges 

 all the way from one dollar and forty-eight cents to forty-four 

 cents. Milk throughout the State wholesales at an average 

 of about one dollar per hundred weight. It will be seen 

 that two of the cows in the herd were producing milk at a loss, 

 while many of them were producing at a profit of more than 

 100 per cent. What was true of the milk production was equally 

 as true of the fat production. These investigations also empha- 

 sized the subject of feeding of cattle, the cost of the several kinds 

 of food, and the amount of production in gross pounds of milk 

 and in net pounds of butter fat. Since the animals experimented 



