29 Drrectror’s REPoRT OF THE 
decided upon the subject of pasteurized vs. unpasteurized butter 
will be taken up. 
Cheese faults—— Rusty spot in Cheddar has received consider- 
able attention. A germ has been isolated which on being added 
to a vat of milk produced rusty spots in the resulting cheese. 
Work will be continued with a hope of finding the way in which 
the trouble gains entrance to the factory as well as the bést 
method of removing it. 
Work has also been done on sweet or fruity flavor but owing to 
the obscure nature of the trouble little headway has been made. 
Bitter flavor in Neufchatel has been reported and the trouble 
found due to the presence of certain acid forming bacteria. This 
investigation is still in progress. 
Cheese ripening.— Several experiments have been carried out, 
alone, and in conjunction with the Department of Chemistry. 
The attempt has been made to exclude the action of germs in 
order that the activity of the enzyme naturally present in the 
milk and cheese might be more carefully studied. 
Black rot of cabbage and cauliflower.— In collaboration with the 
Department of Botany field experiments on the treatment of the 
black rot of cabbage and cauliflower have been conducted at 
Phelps and on Long Island; but owing to the unusually dry sea- 
son the disease was not prevalent and consequently few results 
were obtained. These experiments will be repeated next season. 
ANIMAL INDUSTRY. 
Animal food in poultry feeding.— It was found in a number of 
feeding experiments with chicks, ducklings and laying hens that 
rations containing animal food gave almost invariably better re- 
sults than did those consisting entirely or very largely of veg- 
etable food. For convenience “animal meal” was made the 
principal animal food. Many grain foods were used; but when 
rations were so arranged that the proportion of protein was alike 
for two rations the one with the animal food contained generally 
more fat and always a much larger percentage of mineral matter. 
