DAIRY WORK AT THE EXPERIMENT STATIONS. 367 



exact nature of these coustitiients and their chemical and physical 

 properties as they exist in the milk, the way in whicli they vary during 

 the period of lactation and during- successive periods of lactation, the 

 changes they undergo in souring and curdling, in boiling, and in making 

 into cheese, tin; reaction of milk, the dift'erences between the constituents 

 of human milk and cows' milk, the chemistry of the ripening of cream 

 and of cheese, and the nature of the aroma and flavor of butter are 

 questions of much scientific interest. The work on these subjects is 

 fragmentary, and it is possible that nuich of it might be negatived 

 by investigation with improved methods and apparatus. Although of 

 difficult nature, it is well worthy tlie eflbrts of the chemist who can find 

 time for some advanced scientific work. 



Whatever the particular line of dairy work undertaken by fhe station, 

 it is well to remember that the operations of experimenting, even along 

 the most practical lines, are essentially different in details from those 

 followed by the farmer, and require close supervision and attention to 

 the minor details. Such work can not be left to students or ordinary 

 laborers unless a close oversight is maintained. No matter how simj)le 

 the work the results should be obtained in a scientific manner and not 

 be a matter of inference. It is in this respect chiefly that the simpler 

 experiments differ from the experience of the farmer. The station 

 should expect to keep some distance in advance of the ordinary practice 

 of the community, for it should lead rather than follow. And the 

 station, which, from the nature of the conditions, feels the necessity of 

 doing j)ioneer work, should not make the mistake of undertaking to 

 run a model creamery or dairy farm for illustration or of going over 

 ground which has been thoroughly traversed in other States with results 

 which are quite generally applicable. It should endeavor rather to 

 select those special themes which are suggested by its local conditions 

 and which have not been settled by previous study, Eeal progress 

 comes only in this way. Let what is done be thoroughly done and 

 with a view to the real status of knowledge on the question. Then the 

 work of one station will supi)lement that of others and the science and 

 practice of dairying will be slowiy but surely advanced. 



