NEw York AGRICULTURAL EXPERIMENT STATION. 15 
when a station has set forth the results of its work in a clear 
manner and their relation to pre-existing knowledge accompanied 
by sufficient demonstration of the relation to practice, it has ful- 
filled its duty to the agricultural public. These explanations 
are made because my office is in almost constant receipt of 
requests for agricultural literature of the most general kind cover- 
ing all phases of farm methods and management. Such requests 
cannot be met. Our bulletins are free to all who ask for them 
and we take pleasure in answering specific inquiries up to the 
limit of our time and knowledge. 
The Grapes of New York.—In accordance with a previous an- 
nouncement, copy for a volume to be known as the Grapes of 
New York will be submitted as a part of our annual report for 
1907. It is hoped that the Legislature will provide for printing 
of this part of our report more than the usual number of copies. 
The Graduate School of Agriculture-—In my report for 1906 it 
was stated that the Graduate School of Agriculture had been 
invited to hold its 1908 session in New York under the joint 
auspices of the New York State College of Agriculture and this 
institution. That invitation was accepted by the Association of 
Agricultural Colleges and Experiment Stations and plans are 
now being perfected for holding the school during the month 
of July, 1908. A good share of the work done at this school 
relates to experiment station aims and methods, which justifies the 
support our stations give to such an effort. 
INVESTIGATION. 
The following paragraphs are not intended to summarize the 
activities of any of the Station departments during 1907. They 
present only the outlines and conclusions of experiments re- 
ported in the bulletins of the year. 
DEPARTMENT OF BACTERIOLOGY. 
Chloroform as an aid in the study of milk enzyms.—Among the 
factors which combine to produce the ripening of cheese there 
is none more difficult of study than the enzyms which are secreted 
with the milk. Any results in this field are open to question 
unless it can be shown that the activity of bacteria has been sup- 
pressed during the period of study. 
The adaptability of chloroform for this purpose has been Avdied 
It was found that fat and proteid each associate with chloroform 
