New York AGRICULTURAL EXPERIMENT STATION. 15. 
The chemistry and bacteriology of cheese curing. 
Study of cheese curing troubles such as rust, and sweet and 
bitter flavors. 
Conditions of cheese curing. 
The prevention of onion smut. 
The prevention of asparagus rust. 
A study of black knot. 
The irrigation of small fruits. 
Chestnut growing. 
CHEMICAL DEPARTMENT. 
(1) Fertilizer nspection.—The fertilizer trade has continued to 
present during 1899 its usual grotesque features. One hundred 
and ninety manufacturers, sixty-seven of whom are located out- 
side of New York, registered at the Station 2,268 different 
brands. or various reasons the number of brands sold in the 
, State is much short of registration. This burdensome and unsatis- 
factory state of affairs will doubtless end with 1899, as the num- 
ber of brands registered is likely to drop to 500 or less, for 
reasons already explained. 
(2) Paris green and insecticide supervision.— Twenty-five sam- 
ples of Paris green were secured and analyzed. Twenty different 
manufacturers represented. Arsenious oxide found in Paris 
green varied from 55.34 to 60.16 per ct., indicating a good de- 
gree of commercial purity. 
(3) Plant nutrition. Work is being continued in investiga- 
tion relating to the plant-food needs of fruits and the effect of 
certain plant-food elements upon the quality of fruits. Results 
are being held for additional data before publication. 
(4) Composition of cider and vinegar.— This work has been 
continued two years and valuable results are being secured, but 
another year’s data are desired before publishing the results of 
investigation. 
(5) Cheese work.— Data for publication will probably be ob- 
