88 MASSACHUSETTS AGRICULTURE: 



Carolina phosphates, and trials of their agricultural value in 

 the raw state, and after treatment with acids. 



4. On the use and effect of common salt on the grain and 

 root crops. 



5. The chemical and physical condition of the salt-marshes 

 of the State, and the devising of methods by which they can 

 be made available for agricultural purposes. 



6. Experiments with compound commercial fertilizers to 

 test their comparative agricultural value, and their value as 

 compared with single elements. 



7. To determine what elements will make practically a 

 complete manure on our average soils. 



8. Investigations of the quality and composition of com- 

 mercial fertilizers offered for sale, and the protection of the 

 community, by legal control and inspection, from frauds in 

 them. 



9. Observations and study of the phenomena of plant-life. 



10. The circulation of sap in plants, and their expansive 

 power during growth. 



11. To determine the proportions of different elements of 

 nutrition in feeding substances to be used, to save needless 

 expense, and to produce the most certain results. 



12. Experiments on the continuous growth of crops on the 

 same soil, with chemical fertilizers alone. 



13. The influence of different kinds of fodder-plants fed 

 to milch cows on the quantity and quality of their milk and 

 butter. 



14. Examinations and trials to test the comparative value 

 of different methods of setting and treating milk in the butter- 

 dairy. 



15. Practical trials of new implements and a great variety 

 of farm machinery. 



16. Investigations as to the effect of girdling fruit-trees and 

 plants to hasten the time of ripening, and to improve the 

 quality of the fruit. 



17. The effect of chemical salts on the carbo-hydrate con- 

 tents cf plants and the quality of fruits. 



18. The construction and repair of common roads. 



19. The growing of early-amber cane, and the manufacture 

 of sugar from its juice. 



20. The influence of temperature, and the vital functions 



