New York AGRICULTURAL EXPERIMENT STATION. 17 
precisely the same way that soda water is made. Fresh skim milk 
and whole milk, pasteurized and unpasteurized, were treated with 
carbon dioxide gas under pressures of 70, 150 and 175 pounds 
per square inch and then kept at temperatures varying from 
35 to 70° F. Pasteurized milk, carbonated, kept for five months 
with little increase of acidity. Fresh, whole milk, carbonated, kept, 
under high pressure, about the same length of time. Milk carbon- 
ated under a pressure of seventy pounds comes from the bottle 
as a foamy mass; it has a slightly acid, pleasant flavor, due to the 
carbon dioxide, and tastes somewhat more saline than ordinary 
milk. It might easily become a popular beverage. Among the 
several possible useful applications which may be made of car- 
bonated milk, the following can be mentioned: On steamships, 
in hospitals and elsewhere as a food for invalids, in feeding 
children, in case of certain ailments and as a common beverage. 
Analyses of miscellaneous materials— During the past years of 
the Statiou’s activity, there have accumulated the results of a 
large number of analyses which have been made gratuitously for 
individual farmers. ‘These analyses include many interesting ma- 
terials and it has seemed desirable to publish such representative 
cases as would be of interest. The materials included are ashes, 
dried blood, nitrate of soda, meat meal and tankage, potash salts, 
muck soils, tertilizer constituents of miscellaneous materials, con- 
stituents of feeding stuffs, molasses refuse, commercial gruels, 
poultry foods, maple sugar, home-made cider vinegar and dried 
apples. 
Some of the first chemical changes in cheddar cheese and the 
activity of the water-extract of cheddar cheese—— Before we can 
control intelligently and completely the changes taking place in 
cheddar cheese, especially those changes which affect the most 
important commercial qualities of cheese, flavor and texture, we 
must learn in detail what chemical changes the material under- 
goes from the time rennet is added to milk until the cheese is 
ready for consumption. Some of these changes are known, but 
only in a very incomplete manner, Of special importance appear 
those changes occurring in the cheese-vat and cheese-press, be- 
cause the character of change at this time may affect the later 
changes. One change which has heretofore been completely over- 
. looked occurs within a dozen hours after the cheese is put in 
press. The insoluble proteid of fresh cheese curd (calcium 
paracasein) changes rapidly into a form soluble in a 5 per ct. 
