40 a EXPERIMENT STATION. [Jan. 



bination, on olive oil. The investigation covered a period of 

 six years, and furnished information of particular scientific in- 

 terest and of practical value. 



Co-operative work with the department of entomology on 

 the problem "why insecticides burn" has been more extensive 

 than usual, including complete analyses and solubility tests of 

 a commercial sample of dry lead arsenate, lead arsenate paste 

 and Paris green, and the preparation of calcium arsenate. In 

 addition, dry lime sulfur, Stunga meal for earth worms, and 

 the preparation of a new spray material for combating the red 

 spider have received considerable attention. 



The dehydrating action of lime sulfur has been investigated 

 for Dr. Stone, formerly of the botanical department, the heat 

 of combustion made of various samples for the microbiological 

 department, analysis made and wax content determined of bee 

 moth excrement for the entomological department, and analy- 

 sis made of apple syrup for the horticultural department. 



Miscellaneous work on arsenicals and the determination of 

 invert and sucrose sugars in different varieties of strawberries 

 have consumed considerable time. 



(c) Messrs. Morse and Jones state that the relations between 

 lime and soil acidity have been investigated on the soils of the 

 fertilizer plots. The capacity of these soils to absorb calcium 

 from different compounds, as well as the absorption of other 

 similar bases, has been studied. The residual carbonate of lime 

 existing in the soils, which at one time or another have been 

 dressed with lime, has been determined. The true acidity or 

 hydrogen ion concentration of water solution from the soils has 

 been determined. The specific effects of different fertilizers 

 used for years on the same plots have been compared in the 

 foregoing investigations. A mass of data has been accumulated 

 that is exceedingly difficult to reduce to practical applications. 



The composition of the cranberry and its relations to storage 

 and decay of the fruit has occupied the time of one of us since 

 the cranberry harvest this fall. A study of the composition of 

 the berries, month by month, as they have been received from 

 storage, has been pursued. The variations in composition pro- 

 duced by storage at different temperatures, by asph;s-xiation in 

 close packages and by decay have been compared. The rate of 



