New YorK AGRICULTURAL EXPERIMENT STATION. 197 
4, Determination of total water-soluble nitrogen. 
5. Determination of nitrogen in the form of paranuclein. 
6. Determination of nitrogen in the form of proteids coagu- 
lable by heat in neutral solution. 
7. Determination of nitrogen in the form of caseoses (albu- 
moses). 
8. Determination of nitrogen in the form of amido-acid 
compounds. 
9. Determination of nitrogen in the form of peptones. 
106. Determination of nitrogen in the form of ammonia. 
11. Determination of nitrogen in the form of pasa inrated 
paracasein lactate. 
1. OBTAINING SAMPLE OF CHEESE. 
A sample of cheese is obtained for analysis by means of a 
cheese-trier, which enables one to secure a round plug of cheese 
about half an inch in diameter and four to six inches long. 
Four or five plugs are drawn, one within a short distance of 
the center of the cheese, one about an inch from the outer 
circumference, and the others at points equidistant between the 
two previous ones taken. Samples thus taken represent prac- 
tically all different conditions existing in the cheese. After 
each plug of cheese is removed, about an inch of the end hav- 
ing the rind is cut off and the rest placed in a well-stoppered, 
large-mouthed sample-bottle. The end with the rind is dipped 
once or twice in melted paraffin and then carefully replaced in 
the cheese, being pushed in a little below the surface. After 
all the plugs have been taken and the ends properly replaced 
in the cheese, some of the melted paraffin is poured over the 
surface to fill up and surround the depressions made by re- 
placing the ends of the plugs. This treatment generally insures 
the exclusion of mold and prevents abnormal loss of moisture 
in the portions of cheese near the holes left by the removal! 
of the cheese plugs. This is a matter of much importance, 
when one intends to keep the same cheese for one or two years 
for systematic examination. 
When one has taken all the plugs of cheese needed, the 
analysis should not be long delayed. The cheese in the bottle 
