CASE No. 941.

Supreme Court, Dutchess County.

Summons and complaint served.

Counsel: S. W. Smith.

Witnesses: W. J. Bennett, M. Dugan, and chemist, Edward J. Wheeler.

CASE No. 2864.

Supreme Court, Delaware County.

Summons and complaint served.

Counsel: S. W. Smith.

Witnesses: R. H. Palmer, C. T. Magoldasby, and chemist,

Edward J. Wheeler.

CASE No. 912.

Supreme Court.

Summons and complaint served.

Counsel: H. B. Fullerton.

Witnesses: M. Dugan, A. W. Wall, and chemist, Jos. F.

Geisler.

Respectfully submitted,

HENRY S. AMBLER,

Assistant Commissioner.

REPORT OF T. JAMES OWENS.

Hon. CHARLES A. WIETING, Commissioner of Agriculture:

Dear Sir.-As assistant commissioner of agriculture, I have the honor of submitting to you my first annual report, dating from the 15th day of May, 1896, of the fourth division of your department, comprising the counties of Essex, Fulton, Herkimer, Montgomery, Oneida, Oswego and Warren, for the year ending September 30, 1896.

Our time has been fully occupied during the entire season, but more especially during the months of July, August and September, in the inspection of milk received at the factories, milk stations and milk pedlers in the larger cities of this division. While there are a few violations of the law I think this season compares favorably with previous seasons in that respect. Not only have the agents been vigilant in detecting any violations of the law, but they have always been ready and willing to give instruction in the care of cans, vats and the surroundings of each factory. To me, that is of great import in the making of a uniform and good quality of cheese. It is by care of the little details that we get the best results. The success of any factory depends largely upon its patrons; therefore his duties are important. The majority of bad taints in milk are caused by some foul flavor, the sources of which are unclean milk cans or milk pails, filthiness in the milking, badly ventilated milking stables impregnated with poisoned or vitiated atmosphere, decaying animal or vegetable matter, stagnant pools of water or unhealthy drinking water. It is bad practice to allow milk in pails in close confined stables; it should be strained as soon as milked through an aerator in a cool, pure atmosphere, which not only cools the milk but removes the animal heat which is a very desirable thing to do. The milk pails and

milk cans should be thoroughly washed with luke-warm water and then thoroughly sterilized with boiling hot water. I might go more into detail but let this suffice.

FEED OF Cows.

Evidence is not wanting to show, as might be anticipated, that the quality of the milk is influenced by the nature of the food. Our knowledge is still imperfect regarding the precise effect exerted by different alimentary articles on the amount of the respective constituent principles of milk; but this much has been clearly ascertained, that an insufficient diet quickly leads to its impoverishment in solid material. It is nothing more than might be expected that to maintain the milk in good condition a proper and sufficient diet must be supplied, and no food can be considered equal to that which is yielded by the fresh pasture of country fields, which gives a richness, sweetness, and agreeable aroma which cannot be supplied by any other mode of feeding. The medical practitioner is likewise well aware that medical agents produce their effect upon the milk. Infants may be purged by the use of drastic purgatives given to the mother as well as narcotized by the use of opiates. It is impossible to exaggerate the importance of securing pure milk from the most healthful source. There are other dangers to which the human race is exposed, from consuming milk from cows which are diseased or milk that is tainted. Nothing but the most stringent measures can effectually remedy the abuses that prevail. The inspection of milk in this division has been thorough and syste matic and our field has been covered, and in many places more than once, resulting in much good, even where no violations have occurred, in the better condition of milk and in the care of utensils in the factories. The expert inspector is welcomed both by the cheese-maker and patrons.

The agents in this division have made over 3,000 examinations during the summer, visiting nearly every factory; and the custom has been to examine vinegar during the unoccupied day if in towns where vinegar is sold in large quantities.

I had two inspectors visit all the larger towns along the New York Central Railroad from Amsterdam to Utica, for the purpose of testing the quality of vinegar in those towns, and found but two samples below the standard; as a rule, the examiner found it of the legal standard, which is very gratifying.

I am happy to report that there has been no epidemic or prevailing disease among the cattle of this division this season. The following is a list of the doubtful samples taken during the months of June, July, August and September, which were below the standard upon analysis:

Label No. 2327; Label No. 893; Label No. 2328; Label No. 2503; Label No. 2504; Label No. 3951; Label No. 3705; Label No. 2505; Label No. 3964; Label No. 3952.

Those who have been associated with me in the work I desire to thank for their indulgence and the promptness with which they have responded to my calls.

Yours truly,

T. JAMES OWENS,

Assistant Commissioner.

REPORT OF S. BROWN RICHARDSON.

Hon. CHARLES A. WIETING, Commissioner of Agriculture:

Dear Sir. I have the honor to submit herewith a report of the work done in the fifth division of the Department of Agriculture of the State of New York for the year ending September 30, 1896.

The magnificent work done by the Agricultural Department of the State government during the past ten years, through its butter and cheese instructors, has been the subject of frequent observation and remark by me. I have had occasion as a dealer in butter and cheese, to note the changes that were going on, and to compare the "go-as-you-please " product of the anti-Department days, with the finished article of the past few years. I desire, more particularly in this connection, to speak of the cheese manufactured in the counties of Lewis and Jefferson, because I am more familiar with the history and growth of the cheese industry, and the history of the butter industry, in this locality, and also because the dairymen in these counties have given more studious attention to the conditions and theories attending the manufacture of fancy cheese than they have to the best methods of making butter.

I well remember the time when a buyer, with an order for cheese, found it necessary to ride from factory to factory, and from dairy to dairy, examining and grading each lot as it ap peared, and paying, during the day, as many different prices as he bought different lots of cheese.

In those days there were few cheese made that would now be graded as choice stock, and the peculiar imperfections found in a given factory or dairy, would remain there all through the season, and in many cases, year after year, as the effect of a cause that remained unexplained.