H.—34.

18

Finally, I would like to place on record the hearty co-operation of, and great assistance received from, the staff of the Research Institute. Amongst these are Dr. F. H. McDowall (Research Chemist), Mr. H. R. Whitehead (Research Bacteriologist), Mr. G. M. Valentine (Dairy-factory Superintendent), Mr. Sawers (Cheesemaker), and Mr. Stevenson (Buttermaker), who, with their assistants, have spared neither time nor effort in their work which has made available the information set out above. I would also like to record my appreciation of the hearty co-operation of Messrs. P. 0. Veale and W. H. Udy. The Massey Agricultural College has at all times given the greatest assistance in carrying out the work of the Institute by providing gratis the services of some members of its staff, the use of the College dairy factory and equipment, its milking herd and shed for experimental purposes, whatever facilities that were feasible, and taking the keenest of interest in the work at all times. I would also like to record the invaluable assistance received from the Dairy Division in the grading of the experimental produce both in New Zealand ancl London, and for their friendly criticism of the work at various stages. To the Dairy Board and its officers I would like to pay a personal tribute for assistance received at many times. RESULTS or INVESTIGATIONS WHICH HAVE AN IMMEDIATE APPLICATION IN DAIRY PRACTICE. From the investigations conducted at the Institute during the year it is now very apparent that " slow vats " are very conducive to openness. Every attempt should be made to overcome the slow development of curd by ensuring the purity of the milk-supply, and by the use of an active and pure starter. It is possible that other and as yet undetermined factors are involved in the production of slowness in acid development. Excessive mealiness in the body of the cheese has been traced to the use of excessive salt in the curd. Firm-bodied curds with the proper degree of acidity should invariably be aimed at, and this is secured only by the use of a moderate amount of salt. Excessive moisture in cheese-curd at salting leads to increased slit openness, and therefore should be avoided. It has been shown that great care should be taken in packing cheese-hoops in order to minimize slit openness. To minimize cracking subsequent to cutting cheese should be well matured before being offered for sale. PLANT RESEARCH STATION. Advisory Committee: Mr. W. D. Hunt (Chairman) and Mr. C. H. Hewlett, representing the seed trade; the Hon. G. Fowlds and Professor G. S. Peren, representing the Massey Agricultural College; Dr. C. J. Reakes, representing the Department of Agriculture; Mr. Q. Donald and Mr. T. Rigg, representing the Council of Scientific and Industrial Research; Mr. W. Perry, representing the Board of Agriculture ; Dr. F. W. Hilgenclorf, representing the Wheat Research Institute. Director of Plant Research Station: Mr. A. H. Cockayne. Report op Director. It is desired to give a general account of the work of the Station, and particularly the underlying features of the objectives of the research work it is undertaking, then to deal with some of the essential requirements for the furtherance of its work, and particularly deal with certain factors that are tending to retard seriously its usefulness. The research work carried out has as its ultimate objective the formulation and adoption of farm practice that will tend to raising of the level of crop-production, both grass and annual farm crops, by reducing the losses that take place by inferior plants, by inferior management, and by the incidence of disease. Research leading to these ends is only of practical value provided the results can be applied, and in all the work being carried out it is this application that is foremost in one's mind. For that reason the close co-operation and mutual inter-relation of the Plant Research Station with the Fields Division is of the very greatest significance, application of results being made possible in any stage in research being developed by the Station. I want also, before dealing in general terms with some of the outstanding work of the Station, to bring before you the fact of the many-sided aspects of research in relationship to its application, and for this purpose desire to quote three examples. It has been definitely shown by carefully conducted experiments extending over five years that 1 cwt. of super increases the yield of wheat by 5 bushels, and is highly payable. It has also been shown that by top-dressing phosphated wheat with nitrogen in the spring a further 5-bushel increase can be realized, and both these methods of increasing the wheat-yield should be adopted by every wheat-grower in New Zealand. When the farmer is told that he should adopt such practices there is nothing to prevent him following the advice. In other words, the research has led immediately to the formulation of a farm practice which is within the power of the farmer to adopt. Some years ago less than 30 per cent, of the wheat grown in New Zealand was fertilized with super. Last season over 80 per cent, was so treated, increasing the wheat-yield by something like 950,000 bushels. So far as nitrogen is concerned we are now in a definite position to say that top-dressing wheat with a nitrogenous fertilizer is payable and, on the present acreage, is capable of increasing our wheat-yield by an additional million bushels. All that the farmer has to do is to adopt the practice. A great deal of work, of course, still remains to be done in finding out the factors that will still further increase the efficiency of phosphatic and nitrogenous fertilizers for wheat, and, when discovered, the information can be passed on to farmers for adoption. This wheat work may be quoted as an example of an investigation which, when completed, or even partly completed, can be straight away put into practice by the farming community without any further direct control by the Station.