
220 - Beporr OF THE CHEMIST OF THE 
Bulletin No. 32—New Series — June, 1891. (30 pages.) | 
Description of materials used in making commercial fertilizers. 
Fertilizing materials produced on farms. Fertilizing composition 
and valuation of various products. Results of analyses of 
commercial fertilizers. 
Bulletin’ No. 33—New Series—July, 1891. (20 pages.) 
Explanation of terms of chemical analysis. Commercial valua- 
tions of fertilizers. Composition of various chemical compounds. 
Results of analyses of commercial fertilizers. 
Bulletin No. 34— New Series—August, 1891. (46 pages.) 
Comparison of dairy breeds of cattle with reference to Brodmann 
of butter. 
Bulletin No. 37 = Now Series — November, 1891. (70 pages.) 
Investigation of cheese. Experiments in the manufacture of 
cheese. Influence of composition of milk on composition and 
yield of cheese. A study of the process of ripening of cheese. 
During the year the chemist has given the following addresses: 
‘‘Chemistry of Dairy Products,’ in December, 1890, at Walton, 
N. Y¥., before the annual convention of the New York State 
Dairymen’s Association. 
“Fruits from a Chemist’s Standpoint,” in January, 1891, at 
Rochester, before the annual convention of the Western New 
New York Horticultural Society. 
“Commercial Fertilizers,” in Hobie March and April, at 
farmers’ institutes, held in the following places: Geneva, Ontario 
county ; Norwich, Chenango county; Cortland, Cortland county ; 
Owego, Tioga county ; Horseheads, Chemung county ; Fayetteville, 
Onondaga county. 
In August and September, 1891, a course of aoe before the 
dairy school held at Geneva by the New York State Dairymen’s 
Association on the following subjects: “The Chemistry of Milk, 
Cream, Skim-milk, Buttermilk and Butter;” “The Physical 
Properties of Milk;” “Bacteria in Relation to Milk, Cream and — 
Butter ;” “Some Dairy Whys, or Science Applied ‘to Dairy 
Methods ;” “Methods of Testing Milk for Fat.” 
EXPERIMENTS IN THE MANUFACTURE OF CHEESE. 
OBJECTS OF INVESTIGATION. 
For some time past it has been the purpose of the Station to 
enter upon a series of investigations relating to the manufacture 
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of cheese. At the suggestion of the director, the ae chemist — re sl 

