381 



" It will be observed tbat the variations in percentages of water and 

 of most of the other ingredients in corn are much less than the varia- 

 ti(ms in composition of either grass or stover." A comparison of tlie 

 maximum differences between samples from the same plat with the 

 maximum differences in the crops from the variously fertilized plats, 

 are given as follows: 



Variation iu composition of samples from the same and different plats. 



111 the case of the corn there seems to be as great or eveu greater differences in 

 composition of water-fi'ee substance of the crop due to errors of sampling than are 

 dne to the nse of different fertilizers used iu growing the crop on the different plats. 

 This is also true, to quite an extent, of the stover. * » » 



In the case of hay, the differences due to the effect of fertilizers were apparently 

 greater than in that of the maize, and the differeuces in composition of the water- 

 free substance of the crop from different plats were sufficiently large to be evident 

 iu spite of the errors of sampling. [In the case of duplicate samples of legumes 

 analyzed] the variations are large. *^ « * 



To increase the size of the sample is doubtless the best way, all things considered, 

 for reducing the errors of field sampling. The ideal way would be to analyze the 

 total yield. The difficulty with large samples, such as the tenth of the yield of an 

 ordinary plat, is in the handling of so much material. In the case of such plants 

 as grass, oats, wheat, etc., where a sample of 10 or 15 pounds includes hundreds of 

 individuals, it is uot difficult to take samples that should be representative. In the 

 case of maize a far greater weight would have to be taken to overcome errors. 



Detailed directions are given for sampling maize, hay, and oats'. 



EiPEXiNG OF crea:\i, H. W. Conn, Ph. D. (pp. i;3()-157). — In this 

 paper the author reviews the literature relative to the composition and 

 structure of cream, gives brief aecounts of the studies of Storch in 

 Copenhagen and Weigmami in Kiel on the part played by bacteria and 

 other low organisms in the ripening of cream, and their effect on the 

 quality of tli£ butter made from ripened cream ; and describes the investi- 

 gations carried on by himself at AVesleyan University on the normal 

 ripening of cream. From his review of what is known of the composi- 

 tion and structure of cream he concludes that "the verdict of science" 

 is at the present time somewhat as follows : 



The fat globules are not cellular iu their structure. There is no good reason for 

 believing that there is formed around them either before being drawn from the cow 

 ur afterward, anything in the form of a membraue. The permanent emulsion of the 



