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concern himself not only with the economic production of foodstuffs but should 

 extend his work along the lines of their preparation and utilization. The production 

 of f. KM!, while a very large and important subject, has associated with it its proper 

 manufacture and utilization. The agricultural chemist should take a broader view 

 than that of mere critic of the industries; and there is some danger when working 

 alniiu' special fo<xl lines of his becoming too narrow in his consideration of the questions 

 that present themselves. While adulteration and sophistication in any form should 

 not In- tolerated by the chemist, he should first make sure that it is adulteration, and 

 in this connection tin-re are destined to arise questions upon which scientific men 

 materially arid honestly differ. I should not care to see all scientists agree on all 

 questions, as thi- would be detrimental to progress. There must be some attrition, 

 ami when differences arise they should be met in the true scientific spirit, each one 

 lieini; sure that the data and facts which he presents are absolutely correct in every 

 detail. I believe the province of the chemist is first doing accurate analytical work. 

 Tin- stand which has been taken by this association is a most excellent one: That 

 the meetings shall be open for discussion, that we invite thorough discussion of all 

 subjects relating to the analysis of our agricultural products and the interpretation 

 of their re-nit.-, but that the views expressed by any one individual are not necessarily 

 the otlirial \iews of the association. In controversial questions it is well for the 

 v to be conservative. We all recall the attempt of the French Academy of 

 Science to settle the much-vexed question of atmospheric nitrogen as a source of plant 

 io.nl. an-! how. after examining the conflicting reports of Ville and Boussingault, the 

 learned committee of the s<. iety reported that M. Ville's conclusions and results 

 irere condatenl \\ith hi- experiment-. We well know how the conflicting work of 

 the-e two in\> harmonized, and while the society attempted to 



decide the qiir-t i> >n the real question was not settled until years later. The best 

 ser\ ice this so iety ran render the cause of agriculture is to continue along the lines 

 followed by the founder-. I" improve the methods of analysis so that the work done 

 by the otlirial methods of the Association of Official Agricultural Chemists will 

 command respect wherever quoted. 



The food rheini-t should make a more careful and extended study of processes 

 employed in the manufartureof foods. A purely theoretical knowledge of manufactur- 

 in-.: processes may lead t... -m.neous conclusions. Some manufacturers of foods are doing 

 more in the\\a\ "f -<ientilir investigation than are many of our universities and experi- 

 ment stations. The encc.urau'ement given by the industries for the investigation of 

 srientitir subjivtshas been productive of fruitful results. Pasteur's classical work on 

 fermentation was made possible by his connection with the industries. The agri- 

 cultural rhemi.-t needs the help and assistance of the technical chemist. 



One,. f,,ur-reat m-ed- is more funds with which to prosecute scientific inquiry. Men 

 MI science ha\- the /eal and ability, but often fail for lack of funds to procure and con- 

 ntilic apparatus. And too often men in our universities who are specially 

 adapted b> nature for the prosecution of scientific investigations are overburdened 

 with elementary instruction that could be more eflBciently done by others. Many 

 scientists attempt to do too much, and the result is a dissipation of energy. 



Scientific u,,rk often suffers, too, because of the natural modesty of scientists, and 

 sometimes those who accomplish the least but make the most noise, secure the lion's 

 share of the funds for carrying on work. Some pseudo-scientists resort to cheap ad- 

 vert isim; that can not be too severely condemned. The best advertising a scientist 

 an do is the publication of high-grade scientific work. It is a slow but a sure way of 

 building up a permanent reputation. A scientist who maintains a press agency is not 

 destined to make a premanent record. 



Often science lan-uishes because those immediately in authority are not sufficiently 

 educated or naturally liberal enough to appreciate her claims or able to give wise and 

 T.,;7:j_Huii. 12209 8 



