New York AGricunrura Experiment Srarion. 25 
_ to have met the cordial approval of those who have been cogni- 
zant of the work, and for whom directly it has been done. We 
know of no expenditure of public money which can result in 
greater pecuniary return to our people. 
We need hardly say that for the work of such investigation as 
the demands of modern agriculture have forced upon us, there is 
need for the highest skill which the State can secure. For the 
solution of the problem of that silk-worm disease, now known as 
Pebrine, the president of the French academy selected his most 
esteemed pupil and friend. The results secured at our Experi- 
ment Stations, the lessons taught by those who are engaged in 
these investigations, are to be at once carried into practice by 
those of our farmers who seek guidance and counsel from these 
Stations, and the very best service which can be rendered is none 
too good for the important work, and for such service we must 
expect to pay as liberally at least as do our cares universities 
and private corporations for similar service. 
During the past year there has been the most gratifying evi- 
dence that the work at the Station is becoming more and more 
highly appreciated at home and abroad. The increase in the 
correspondence and in requests for bulletins has never been so 
great as during the past year, and daily letters testify to the 
practical value of our work. 
There is another matter to which it is well to call attention. 
New York consumes annually nearly or quite $20,000,000 worth 
of sugar, syrup and molasses. 
In 1811 Napoleon practically prohibited the introduction of 
sugar and molasses into France, and appropriated 1,000,000 frances 
for the establishment of six experiment stations in which the 
growing of beets and the manufacture of sugar therefrom should 
be taught, as he expressed it, ‘“‘ conformably to the processes of 
the chemists.” From such beginning this industry has extended 
until to-day three-fifths of the world’s commercial supply of sugar 
is made from the beet. 
We think it would be wise to investigate the capability of the — | 
soils and climates of this State for the production of beets suit- 
able for the production of sugar. There is no need to enter upon 
its manufacture, since the economic details of this process are as 
thoroughly understood as the manufacture of flour from wheat. 
4 
