1902.] STORRS EXPERIMENT STATION — DAIRYING. 26l 



the particular work which we shall take up at Storrs proves 

 to be of great value or not can only be told after we have 

 solved the problems. That is the difficulty with scientific 

 work. The scientist never knows whether he is going to 

 get anything out of his work of practical value or not. He 

 may work on week after week, and month after month, upon 

 a certain line only to find that no practical results will come 

 from it, and another time he will come upon results that are 

 worth enough to pay for all the disappointments elsewhere. 

 And so, whether the particular lines that w^e may undertake 

 at Storrs at first are to be useful or not can only be told in 

 the future. 



This kind of work at Storrs is new. Apart from the work 

 that has been done in my own laboratory we have only been 

 at work about two months, and the work that has been there 

 I am going to ask Mr. Stocking to give you a little account of. 

 We have started upon this line of investigations, and the 

 conclusions that he may give you are conclusions which, per- 

 haps, may not be borne out by future work, but they will 

 indicate to you something of what we are, in a measure, try- 

 ing to do. 



Now, I want to say in conclusion that the purpose we 

 have in view is simply to benefit the dairymen of Connecti- 

 cut, and the benefit of the dairy interest in general. We want 

 your co-operation. Above all things, we would like to know 

 what your problems are that you would like to have solved. 

 If there are any subjects which seem to have a connection 

 with the dairy interest in Connecticut and which can be prop- 

 erly brought to our attention we should be very glad to have 

 you do so. 



We want your co-operation in that way. The station will 

 do its best to serve you in any way it can if you will let us 

 know what the questions are that are troubling you in this 

 regard. There are many problems that we have in mind to 

 solve if we can, and it may be that some of you who are prac- 

 tical dairymen can suggest to Mr. Stocking or myself some- 

 thing that will be of more use to us at the experiment station 

 and to the dairymen of Connecticut than anything we might 

 think of ourselves. You have the practical side of dairying 

 in your own hands, and can therefore look at these subjects 

 from a diflferent standpoint. I am not a butter maker, or a 



