396 EXPERIMENT STATION RECORD. 



The address of the president, Prof. Harry Snyder of the Minnesota University 

 and Station, was entitled The Training of the Agricnltural Chemist. In this 

 address was emphasized the necessity for the maintenance of high ideals to be 

 developed by a special technical training in agricultural chemistry, coupled 

 with a broad equipment in other lines so that the worker may " outline an in- 

 vestigation, plan intricate details, carry the work to a satisfactory conclusion, 

 and correctly interpret the results," The speaker advocated the establishment 

 in some of our institutions of courses of study having for their specific object 

 the training of agricultural chemists, these courses to present a correlation of 

 the different sciences blended with general and technical chemistry. The devel- 

 opment of cori-ect methods was regarded as fundamental, though not always 

 fully appreciated in the desire for immediate results. A knowledge of technical 

 processes of manufacture was deemed essential in the inspection of agricultural 

 products. The position of the agricultural chemist was regarded as in a transi- 

 tion stage, but with the tendency toward larger opportunities, better compensa- 

 tion, and greater recognition, although research work was still handicapped by 

 inadequate preparation and lack of equipment and intelligent support. The 

 field of the association was also discussed, its special province being considered 

 the study and perfection of methods of analysis. 



The initial day of the convention was, as usual, devoted largely to papers 

 on food adulteration. A general report was submitted by H. E. Barnard, 

 referee, together with more detailed reports by the associate referees. J. 

 Hortvet, associate referee on wine, discussed the determination of volatile 

 and fixed acids and reducing sugars, and called attention to the necessity of a 

 special study of the determination of glycerol and the examination of the 

 natural coloring matter in wines. H. E. Barnard reported on beer analysis 

 a necessity for the refinement of the present analytical methods and additional 

 differentiation of the various types of beer. Considerable progress was reported 

 in the study of methods for brewing materials, especially on the determina- 

 tion of fat and gluten. L. M. Tolman, associate referee on distilled liquors, 

 presented modifications of the Allen-Marquardt method for fusel oil. 



The associate referee on vinegar, C. H. Hickey, presented a study of the 

 lead number for pure cider vinegar. E. M. Chace, associate referee on flavor- 

 ing extracts, reported that highly satisfactory results had been obtained by 

 collaborators using the provisional methods, except with that for citral, which 

 needs further study. The work with spices, reported by A. L. Winton, was 

 restricted to a study of the adulteration of paprika with olive oil and its 

 detection. The report of H. M. Loomis, associate referee on colors, indicated 

 that the vegetable coloring matters are not suflicieutly well understood and 

 the methods of identification inadequate, and that study of the separation and 

 identification of colors is desirable. 



The associate referee on dairy products, H. C. Lythgoe, reported a study of 

 methods for the preparation of milk serum and the detection of calcium su- 

 crate in cream. A report of progress on work in cereal products, especially fat 

 determinations in fiour, was submitted by E. F. Ladd. W. L. Dubois, asso- 

 ciate referee on vegetables, presented a study of the water content of fresh and 

 soaked canned peas. A report on meat and fish was made by F. C. Weber. 

 The work on preservatives, reported- by W. D. Bigelow, discussed an attempt 

 to simplify the quantitative estimation of salicylic and benzoic acids and the 

 study of cinnamic acid, which is said to be coming into use by reason of its 

 antiseptic properties. A. G. Woodman, associate referee on tea, coffee, and cocoa, 

 reported cooperative work on caffein and tannic acid in coffee, sugar in tea, 

 crude fiber and starch in chocolate and sugars in milk chocolate, and a special 



