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300 Report oF THE CHEMIST OF THE . 
far, been considered by itself, but it is highly important to study 
the results of the season’s experiments as a whole and also to 
compare the results of each month with those of the other months. 
It is designed to make this summary as complete as possible in 
itself, so that reference to the previous bulletins will be necessary 
only when the details of individual experiments are desired. 
In Bulletin 37, in which were given the results of our first 
eight preliminary experiments in cheese-making, begun in the 
fall of 1891, we made the following statement: ‘“ While, in most 
respects, fairly definite results were obtained, it must be kept in 
mind that the experiments so far are few in number and can 
scarcely justify any broad conclusions. The results of this first 
series of experiments should be looked upon mainly as valuable 
suggestions for future work; and, if the results of several series 
of investigations, made under varying conditions, agree, then we 
may be able to state definite general conclusions, which may be 
regarded as established facts.” The results of the work done 
during the season of 1892 have fully justified the caution con- 
tained in the above statement. Some of the results of our first 
experiments have been confirmed, while others have been greatly 
modified by our later, more extended investigation. In our first 
series of experiments, most of the milk used was not normal, 
having been partially skimmed or having contained added cream. 
Our work this past season has fully shown the fallacy of com- 
paring results obtained with abnormal milk and those secured 
with normal milk and of drawing from such comparisons con- 
clusions that are expected to apply to normal milk. Moreover, 
some of the statements made in giving the results of each month 
separately needed modification when we came to study the 
results of the season’s work as a whole. ~ While some of the 
results reached may be regarded as sufficient to form the basis 


Norsr.— This Station has had the co-operation of the New York State Dairy Commission in 
carrying on thisinvestigation. The Station Chemist has had charge of the work on the part of the 
Station; he has planned the experiments in their details, bas personaily prepared the bulletins 
describing the experiments and their results, and has had immediate direction and supervision 
of the analytical work, the details of which have been faithfully attended to by his assistants. 
The operation of manufacturing cheese has been performed by the following cheese-making ~ 
experts of the Dairy Commission: Messrs. Geo. A. Smith, W. W. Hall, M. T. Morgan, H. A. Rees ~~ 
and John H. Berry. 
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