16 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



this malady are estinia,ted at from ten to thirty millions of dollars 

 annually. The investigations of the past year have thrown much 

 light upon its nature and cause; they will make possible more intel- 

 ligent measures of prevention, and it is hoped that they will soon lead 

 to discoveries which will enable our farmers to guard with more cer- 

 tainty against it. 



In fonner years the introduction into the herds of our Middle and 

 Northern States of the Texas or splenic fever of the South has caused 

 the loss of many cattle during the hot and dry weather of summer 

 and fall. The information which this Department has collected and 

 disseminated in regard to the nature of this disease and the districts 

 from which it might be introduced has enabled our stock men to pro- 

 tect themselves so effectually against it that the losses of the current 

 year have been inconsiderable. 



The quarantine of cattle imported from other countries has been 

 nlaintained by this Department, and during the year no cases of con- 

 tagious disease have been detected among such animals. 



DIVISION OF CHEMISTRY. 



The work in this division during the past year has been of a varied 

 character. The usual number of examinations of waters, minerals, 

 fertilizers, and miscellaneous articles has been made. This class of 

 miscellaneous work is sufficient to employ the time of one analyst 

 constantly. 



The systematic work of the division has been directed to the fol- 

 lowing investigation, viz: 



(1) Dairy products. — A critical examination has been made of the 

 various methods of analysis which have been proposed for butter 

 and milk. This study was considered of especial importance on ac- 

 count of the interest excited among the agriculturists of the country 

 on the subject of artificial butter. Combined with the chemical ex- 

 amination there was made a thorough optical study of the various 

 fats used in the fabrication of butter and mixtures of the same. As 

 a result of these studies the best and most certain methods of dis- 

 tinguishing between pure and artificial butter have been pointed out. 



A thorough study of the specific gravities of the different fats and 

 oils has also been made, and in addition to this a new and accurate 

 method of determining their melting points has been worked out. 



In respect of milk, all the latest methods of analysis have been 

 subjected to minute examination, and a new method of separating 

 cream for analytical determination has been devised and put into 

 successful operation. By this method the speedy and accurate esti- 

 mation of the percentage of fat in milk has been secured. The re- 

 sults of all the work with dairy products have been collected, and 

 will appear in Bulletin No. 14. 



(2) Condiments.— It has long been known that spices, peppers, and 



