32' Dikector's Report of the 



endeavoring to defend the farmers against fraud and it remains 

 for purchasers to make an intelligent use of the information that 

 is placed in their hands. 



Chemical investigation is now related to almost every line of 

 farm practice. At this Institution, much attention has been given 

 to the chemical side of the dairy question. The extensive work 

 which was begun more than twenty years ago, touching the rela- 

 tion of milk to manufactured products, especially cheese, has been 

 largely instrumental in establishing certain standards by which 

 milk of various grades is now purchased for manufacturing pur- 

 poses. Investigations that were carried on in the earlier days at 

 this Station also threw a good deal of light upon the causes of 

 waste in butter and cheese making. This is all set forth in the 

 Anniversary Report of the Station published January 1, 1908. 



More lately, the attention of the Chemical Department has been 

 directed toward the changes which occur in cheese during the 

 process of fermentation. While these changes are almost entirely 

 brought about through the actions of ferments, they must be 

 measured in kind and quantity by chemical methods. These later 

 results, including a determination of the influence of temperature 

 upon cheese curing, are also smnmarized in the annual report men- 

 tioned above. 



One of the most important pieces of work undertaken by the 

 Chemical Department since 1907 was an investigation of the com- 

 position and economical manufacture of the lime-sulphur wash. 

 This wash has come to have an important place in fruit growing 

 as a means of preventing the ravages of fungus and insect pests. 

 The results of this investigation were embodied in a formula to 

 be followed by the manufacturer such as would accomplish the 

 desired combination of the lime and sulphur without waste. The 

 investigation also provided the data for a more accurate standard- 

 ization of lime-sulphur washes of varying strengths and for the 

 proper dilution of the commercial preparations when used for 

 various purposes. 



An interesting investigation that was carried on by the Chemical 

 Department and one giving results of much promise was the study 



