BUREAU OF CHEMISTRY. 491 



(3) A study of the pomace and other wastes from the grapes and 

 the apples as found at the manufactories. 



(4) The collection and examination of native wines, ciders, and 

 vinegars. 



(5) The study of pure races of yeasts, with especial reference to 

 their efficiency in producing chemical changes in pure juices at dif- 

 ferent temperatures and also in the presence of various preservatives. 



(6) The further study of technical questions on the cellar practices 

 with fermented fruit products and the economic handling and storing 

 of the same. 



PLANT AND ANIMAL PHYSIOLOGICAL CHEMISTRY. 



Special emphasis will be given to plant studies during the early 

 periods of growth, and milling and baking experiments to show the 

 influence of environment on the composition of flour obtained from 

 wheat grown under varying conditions. An exhaustive examination 

 of the infants' and invalids' foods now on the market has been begun, 

 and a study of the care, preparation, and modification of foods for 

 infant feeding will be made. 



BACTERIOLOGICAL STUDIES. 



Special bacteriological work will be done in connection with the 

 sustained investigations of oysters, eggs (including stored, frozen, 

 and desiccated products), milk, ice cream, waters, and ketchups. 



