An Effort to Help thk Farmer. 249 



• In 1895, eight plats averaged at the rate of 352.6 bushels, 

 ranging from 304 to 415 bushels, according to treatment. That 

 year was especially favorable for potatoes and the average for the 

 State was extra high, being 122 bushels per acre. (See Bulletin 

 140, p. 389.) 



In 1896, nine plats averaged at the rate of 319.4 bushels, rang- 

 ing from 245.8 to 350.3 bushels. The average yield of potatoes 

 in New York for that year was 89 bushels per acre. (See Bull- 

 etin 140, p. 389.) 



In 1897, ten plats averaged at the rate of 322 bushels per acre, 

 ranging from 234 to 384 according to treatment. The average 

 in the State for this year was 62 bushels per acre. (See Bulletin 

 140, p. 390 ) 



The experiments of 1898 were similar to those of 1897, and are 

 described in Bulletin 156. The average yield of eleven plats was 

 292.3 bushels, ranging from 206 to 398.6 bushels, according to 

 treatment. 



A circular (No. 18) has now been issued, asking for volunteers 

 in potato experiments. So far as possible, these investigations 

 will be given to those who have taken active interest in the 

 Residing- Course. Favorable responses are now coming in. 



Beans. — The field bean interest in New York is very large 

 The Horticultural Department has made some study of it in pre- 

 vious years (p. 248), and it is now proposed to take up the subject 

 more actively. During the past season, a preliminary study has 

 been made of the subject. Pot experiments are now in progress 

 under glass to determine if soil needs to be stocked with specific 

 bacteria in order to produce beans. 



Dairy. — During the year, a full investigation has been made 

 of the causes of gassy fermentations in milk, and the results 

 have appeared in Bulletin 158. 



Complaints having been made of poisonous cheese coming from 

 a certain factory, the matter was investigated in connection with 

 the State Department of Agriculture. Our cheese maker and 

 bacteriologist were sent to the factory. As soon as our cheese- 

 man took the cheese-making in charge, the poisonous product 

 ceased. The causes of the infection, while not thoroughly under- 



