22 Director's Beport of the 



decided upon the subject of pasteurized vs. unpasteurized butter 

 will be taken up. 



Cheese faults. — Rusty spot in Cheddar has received consider- 

 able attention. A germ has been isolated which on being added 

 to a vat of milk produced rusty spots in the resulting cheese. 

 Work will be continued with a hope of finding the way in which 

 the trouble gains entrance to the factory as well as the best 

 method of removing it. 



Work has also been done on sweet or fruity flavor but owing to 

 the obscure nature of the trouble little headway has been made. 

 Bitter flavor in ISTeufchatel has been reported and the trouble 

 found due to the presence of certain acid forming bacteria. This 

 investigation is still in progress. 



Cheese ripening. — Several experiments have been carried out, 

 alone, and in conjunction with the Department of Chemistry. 

 The attempt has been made to exclude the action of germs in 

 order that the activity of the enzyme naturally present in the 

 milk and cheese might be more carefully studied. 



Black rot of cabbage and cauliflower. — In collaboration with the 

 Department of Botany field experiments on the treatment of the 

 black rot of cabbage and cauliflower have been conducted at 

 Phelps and on Long Island; but owing to the unusually dry sea- 

 son the disease was not prevalent and consequently few results 

 were obtained. These experiments will be repeated next season. 



ANIMAL INDUSTRY. 



Animal food in poultry feeding. — It was found in a number of 

 feeding experiments with chicks, ducklings and laying hens that 

 rations containing animal food gave almost invariably better re- 

 sults than did those consisting entirely or very largely of veg- 

 etable food. For convenience " animal meal " was made the 

 principal animal food. Many grain foods were used; but when 

 rations were so arranged that the proportion of protein was alike 

 for two rations the one with the animal food contained generally 

 more fat and always a much larger percentage of mineral matter. 



