TABLE OF CONTENTS. 



PAGE. 



Treasurer's report i 



Director's report 9 



Report of the Department of Animal Husbandry: 



The importance of mineral matter and the value of grit for chicks. . . t^j 



Report of the Department of Bacteriology: 



The role of the lactic acid bacteria in the manufacture and in the 



early stages of ripening of cheddar cheese 63 



At what temperature should peas be processed? 79 



Report of the Department of Botany: 



Combating the black rot of cabbage by the removal of affected leaves. 85 



Two decays of stored apples 108 



Potato spraying experiments in 1903 117 



Report of the Chemical Department: 



The relation of carbon dioxide to proteolysis in the ripening of 



cheddar cheese 165 



Rennet enzyme as a factor in cheese-ripening 188 



Experiments in curing cheese at different temperatures 218 



Conditions afifecting chemical changes in cheese-ripening 243 



The status of phosphorus in certain food materials and animal b}^- 



products 274 



Report of the Horticultural Department: 



Thinning apples 293 



Spray mixtures and spray machinery 321 



Report of Inspection Work: 



Some facts about commercial fertilizers in New York State 389 



Inspection of feeding stuffs 407 



Appendix: 



Periodicals received by the Station in 1903 449 



Meteorological records 456 



Index 463 



