* Report of the Chemist. 

The work in the chemical department of the Station for the past 
year has been similar in its nature to that of the two preceding 
years, having been largely devoted to the examination of foods and 
milk in connection with the several feeding experiments. (See report 
on feeding experiments by the director). Owing to the assist- 
ance of a chemist in the laboratory, many more determinations have 
been made, and time has been found for some investigations upon 
the properties of milk and upon the artificial digestion of fodders 
(see report of assistant chemist on thissubject). Daily observations 
have also been made upon the amount of sunshine received at 
the Station. A detailed account of the analytical work accom- 
plished is submitted. : 
MiLtK.—300 partial examinations that have included determina- 
tions of specific gravity, solids and fat, and the determination of the 
specific gravity in nearly 400 other samples; also 225 churnings in 
duplicate. 
ButrER.—9 analyses. 
FoppER.—60 complete analyses and 50 determinations of albu- 
minoids and their digestion in different samples of feed. 
Water.—Monthly examination of the drainage water from each 
of the three lysimeters, and frequent examinations of water from the 
drains through the experiment plats; 8 examinations of waters for 
private parties. 
SoRGHUM.—3 examinations for sugar, 
Besides the above there is in progress at the date when this report 
is presented (Dec. 1), several fodder analyses, and about 20 analyses 
of butter. 
A Stupy oF THE Fat GLOBULES OF MILK. 
When milk is examined with a sufficient magnifying power, it 
appears as a colorless liquid, in which are suspended an immense 
number of transparent globules, having a high refractive power, 
which gives them their characteristic appearance of bright objects 
with dark margins. The structure of these globules, which consti- 
tute the fatty portion of the milk, has been the subject of consider- 
able controversy. By some they are supposed to be surrounded by 
a thin membrane, and are therefore cells filled with fat. Others 
consider them as particles of free fat, in the form of an emulsion, 
with the serum of the milk. Others still contend that the albumi- 
nous matter of the milk is attracted and in some way condensed upon 
their surface, forming what is called a haptogenic membrane. 
Before considering the evidence in favor of either of these hypoth- 
*S. M. Babcock, Ph. D. 

