Report or Cuemist or Ari 
HERS 
CULTURAL EXPERIMENT StaTIoNn. 171 
Beet ata | CR | opal 
SAMPLES OF Thirteen 
chen | onetalt | ‘Rontha : 
‘ ——_—_—_— EAN SIND 19 USS a PU i RS ea ae Se ER (PRE Sete wate ad i 
PMN EO oP 2 pate roe advice wie eio'e 245 249 494 a 
STE GIRARD St GY CSS Oe eo 5 173 178 
Petibermilk 2... ke ee Sava erent. 65 65 
»4 Butter, .... DR Mee stellen wie ca aystal spots 3 85 SS.ou7 
Mreaule f00ds .......522...-. Pie 26 20 46 wy 
Fertilizers (unofficial)............ 7 21 28 i 
i Hertlizers (control) ......... ..2.| 0.66: pen CCl at (sea 77 wy 
_- Miscellaneous analyses .......... 22 54 76 (a 
_ Microscopical examinations of milk 12 65 77 5 
BR rae ede ais Nk | 320 809 1,129 7) 
| As already stated, the enormous increase of work during the 
_ past few months has been due to the rapid development of the d 
investigation of various breeds of cattle. Inasmuch as this work 
_ will continue to increase for some time yet to come, the necessity 
_ of increasing permanently the number of assistant chemists is , 
evident. Work of the most valuable character must remain 
undone until the present workers are relieved of a part of the 
routine work. 
In the foregoing table the fertilizers described as “ unofficial,” 
refer to such fertilizers as were sent for analysis to the Station by 
_ farmers, while the “control” fertilizers are those collected by 
agents of the Station in accordance with the law making fertilizer 
control a part of the work of this Station. 
A large amount of valuable chemical work done in this labora- 
tory is not included in the above table, but will be found in the 
report of Mr. Wheeler, who has himself performed all the analy- 
tical work required for his investigations. 
II. ANALysEs oF CaTTLE Foops UsEp IN THE INVESTIGATION OF : 
BREEDS OF Dairy CATTLE. 
A general description of the foods, the composition of which is 
given below, will be found in the director’s report. 
_ The chemical work connected with these foods has been mainly : 
in charge of the assistant chemist, Mr. Whalen. 
