l!^Ew York Agricultural Experiment Station. 15 



The chemistry and bacteriology of cheese curing. 

 Study of cheese curing troubles such as rust, and sweet and 

 bitter flavors. 



Conditions of cheese curing. 

 The prevention of onion smut. 

 The prevention of asparagus rust. 

 A study of black knot. 

 The irrigation of small fruits. 

 Chestnut growing. 



CHEMICAL department. 



(1) Fertilizer inspection. — The fertilizer trade has continued to 

 present during 1899 its usual grotesque features. One hundred 

 and ninety manufacturers, sixty-seven of whom are located out- 

 side of IN'ew York, registered at the Station 2,268 different 

 brands. For various reasons the number of brands sold in the 

 State is much short of registration. This burdensome and unsatis- 

 factory state of affairs will doubtless end with 1899, as the num- 

 ber of brands registered is likely to drop to 500 or less, for 

 reasons already explained. 



(2) Paris green and insecticide supervision. — • Twenty-five sam- 

 ples of Paris green were secured and analyzed. Twenty different 

 manufacturers represented. Arsenious oxide found in Paris 

 green varied from 55.34 to 60.16 per ct., indicating a good de- 

 gree of commercial purity. 



(3) Plant nutrition. — Work is being continued in investiga- 

 tion relating to the plant-food needs of fruits and the effect of 

 certain plant-food elements upon the quality of fruits. Results 

 are being held for additional data before publication. 



(4) Composition of cider and vinegar. — This work has been 

 continued two years and valuable results are being secured, but 

 another year's data are desired before publishing the results of 

 investigation. 



(5) Cheese worJc. — Data for publication will probably be ob- 



