4 
16 STORRS AGRICULTURAL EXPERIMENT STATION. 
Report of the Chemist. 

Lo the Director of the Storrs Agricultural Experiment Station: 
SiR:—During the summer of 1904 I utilized a considerable 
part of my vacation in studying the chemistry of proteolytic 
changes and products in Strassburg under Professor Franz 
Hofmeister, with special reference to the work being carried 
on here in making soft cheeses. This experience has been of 
inestimable advantage to me in advising upon this work. 
In June, 1905, Mr. A. W. Bosworth, B. S., resigned his 
position as chemical cheese expert. Mr. A. W. Dox, B. S. 
(Univ. of Pa.), A. M. (Columbia), has been appointed in his 
place. Mr. H. D. Edmond has rendered valuable-help in the 
work of this department since his appointment as assistant in 
the College in November, 1904, and is now recognized as an 
assistant chemist to the Experiment Station. 
Apart from the special cheese investigation to which Mr. 
Bosworth devoted his time, most of the chemical work has been 
done in connection with experiments in other departments and 
is therefore considered elsewhere. Analyses have -been made 
by the Station chemist and assistant of milks, feeds, fertilizers, 
manures (for digestion experiments), cheeses (determination 
of different classes of nitrogen compounds), suspected foods 
and stomach contents (qualitative tests for poisons), air (deter- 
mination of carbon dioxide), rocks, etc. Preliminary work, 
which is not yet in a stage to report, has been done along 
three lines: (1) the nature of the flavoring substances in 
Roquefort cheese; (2) the connection between soil fertility 
and analyses by special methods of extraction; and (3) the 
growth of the potato plant and the quality of its tubers. Pot 
experiments in connection with the last two were carried on 
this season (1905). This work will necessarily extend over a 
considerable time. 
