944 REporRT OF THE CHEMIST OF THE 
“ How to Pay for Milk at Cheese Factories,” in January, 1893, 
before the Farmers’ Institute, at Wales Center, Erie county. 
“The Use of Fertilizers,” in January, 1893, before the Farmers’ 
Institute, at Middleport, N. Y. 
“The Composition of Milk and its Products,” in September, 
1893, at the dairy building of the New York State fair grounds. 
“Some Points Relating to the Composition of Cows Milk,” in 
August, 1893, before the World’s International Congress of 
Chemists, at Chicago. 
“The Composition of American Cheddar Cheese,” in August, 
1893, before the World’s International Congress of Chemists, at 
Chicago. 
“The New Method of Paying for Milk for Cheese-Making,” in 
November, 1893, before the annual meeting of the produce 
exchange, at Watertown, N. Y. 
“Dairy Science Applied to Dairy Legislation,” in December, 
1893, at Watertown, N. Y., before the New York State Dairy- 
men’s Association. 

IV. EXPERIMENTS RELATING TO THE MANUFAC- 
TURE OF EDAM CHEESE. 
In his last annual message to the Legislature of New York, | 
Governor Flower suggests the desirability of greater diversifica- 
tion in our agricultural products. Referring to the industry of 
cheese manufacture, he says: ‘“ Why should farmers cater to 
English tastes by exporting cheese at eight cents a pound, when 
there is an abundant home market for fancy cheeses bringing 
many times the price?” The value of fancy cheeses imported 
into the United States probably amounts to from two to three 
million dollars per year. It has been doubted whether we could | 
manufacture successfully in this county such cheese as the Edam, 
the Stilton, the Gouda, the Limburger, etc. As a matter of 
fact, several different kinds of fancy cheese have been made — 
successfully in this country but only to a limited extent. In line 
with the above practical suggestions of Governor Flower, this 

station has undertaken some preliminary experiments in the 
