L899.] PUBLIC DOCUMENT — No. 33. 21 



cultural Chemists, investigations relative to the best methods 

 for the determination of potash, and of the different ingredi- 

 ents in cattle foods, as well as a study of the most desirablo 

 methods to be employed in the estimation of sugar. It is 

 hardly possible to express numerically the extent of this 

 work. 



Character of Chemical Work. 



Water. — We have followed the same general line of in- 

 vestigation as in former years, in the examination of waters 

 sent by farmers and others. 



Whenever possible printed instructions are sent for sam- 

 pling and sending the water. In making a report to the 

 party, a printed form is used. Upon the form there is 

 explained the meaning of the terms used, so that every 

 one will have at least a general idea of what the analytical 

 results are meant to convey. 



Those sending the samples have been advised promptly 

 whether in our judgment the water was suitable for drink- 

 ing and general domestic purposes. "Whenever necessary, 

 suggestions have been offered with the hope of improv- 

 ing the family supply. "We again caution everyone who 

 depends upon wells and springs for their drinking water 

 to have all sink drains, etc., remote from the well, and 

 to keep the ground in the vicinity free from objectionable 

 matter. Lead pipes should never be used in drawing water 

 from wells. 



Mill'. — Some of the milk sent to the station has been 

 from farmers who ship their milk to the Boston market, 

 and having been notified by the contractors that their article 

 was below the legal standard, wished to ascertain if such 

 was the fact, and if so, what could be done for its improve- 

 ment. To such we have given the same advice as appeared 

 in our last annual report, to which interested parties are 

 referred. 



Many farmers are now sending occasional samples of 

 milk, cream and skim-milk to the station, to ascertain 

 the amount of butter fat contained in them. These pro- 

 ducers sell their milk to creameries, and they are desirous 

 of knowing its quality for butter production. This is a 



