New' York Agricultural Experiment Station. 11 



V. Arrangement of Chemical Work. 



The chemist gives such general and special supervision to all the 

 -different lines of work as they may require. The work done in the 

 way of preparing bulletins and giving addresses is given under 

 special heads. 



The present arrangement of chemical work among the assistant 

 chemists is as follows : 



Mr. C. G. Jenter has special charge of the analysis of butter, of 

 cattle foods and similar materials, of the determination of copper in 

 plants, soils, etc., of miscellaneous analytical work, and of photo- 

 graphic work. 



Mr. A. L. Knisely has special charge of the analysis of milk, whey 

 and cheese and of the microscopical examination of milk. He has 

 also done considerable work in relation to the availability of ferti- 

 lizing materials, 



Mr. J. A. Le Clerc has special charge of all nitrogen determina- 

 tions, and also assists in analysis of dairy products. 



Messrs. W. H. Andrews, A. D. Cook and H. H. Seely give their 

 entire time to the analysis of commercial fertilizers and fertilizing 

 materials. 



Mr. A. H. Horton has charge of keeping the records connected 

 with the investigation of dairy breeds of cattle, which require 

 numerous and extended calculations. 



VI. Addresses. 



As chemist and acting director, I have delivered addresses on 

 various agricultural topics at the following places : Richmondville, 

 Guilford, Mount Upton, Seneca Falls, Penn Yan, Albion, Batavia, 

 East- Bloomfield, Avon, Dansville, Cohocton, Naples, Auburn, 

 Oxford, Greene, Mattituck, kSouthold, Huntington, Port Jefferson, 

 Mineola, Schenevus, Farmerville, Hayt's Corners, Aurora, Geneva, 

 Ontario Beach and Syracuse. 



VII. Comparative Profits Derived from Selling Milk, Butter 

 Cream and Cheese. 



A question of practical importance, now often asked by dairy- 

 men, relates to the form in which milk can be sold. From what 

 form of product can the greatest profit be derived, from selling 

 jmilk as milk or from sellino; it in the form of cream, butter or 



