32 Director's Report of the 



readily available form the notes and observations acquired in Station 

 experience, Bulletin 170 was prepared in 1899, by the Horticulturist, 

 Botanist and the Entomologist. It gives popular information con- 

 cerning diseases and insects injurious to orchard fruits. A re- 

 vised edition of this is now available, embodying recent notes. This 

 is now supplemented by a bulletin from the Horticultural Department 

 on spraying apparatus and spray mixtures, which gives an up-to-date 

 account of the preparation and application of liquid fungicides and 

 insecticides, including illustrated descriptions of spraying apparatus. 

 It is, in fact, designed for a handbook on this subject embod)ing clas- 

 sified information drawn from experimental tests and from years of 

 Station experience in orchard and field work, as well as from corre- 

 spondence and personal interviews with orchardists and others who 

 use spray mixtures extensively and successfully. This bulletin is 

 well worthy of being kept for reference. 



BULLETINS PUBLISHED IN 1903. 



No. 230. February. Some facts about commercial fertilizers in New York 



State. L. L. Van Slyke. Pages 18. 

 No. 231. February. The relation of carbon dioxide to proteolysis in the 



ripening of cheddar cheese. L. L. Van Slyke and E. B. Hart. 



Pages 23. 

 No. 232. April. Combating the black rot of cabbage by the removal of 



affected leaves. F. C. Stewart and H. A. Harding. Pages 23. 

 No. 223. June. Rennet enzyme as a factor in cheese-ripening. L. L. Van 



Slyke, H. A. Harding and E. B. Hart. Pages 30. 

 No. 234. July. Experiments in curing cheese at different temperatures. 



(In cooperation with the U. S. Department of Agriculture.) 



L. L. Van Slyke, G. A. Smith and E. B. Hart. Pages 25. 

 No. 235. July. Two decays of stored apples. H. J. Eustace. Pages 9, 



plates 4. 

 No. 236. July. Conditions affecting chemical changes in cheese-ripening. 



L. L. Van Slyke and E. B. Hart. Pages 31. 

 No. 237. July. The role of the lactic acid bacteria in the manufacture and 



in the early stages of ripening of cheddar cheese. H. A. 



Harding. Pages 16, 



