from sea to sea. It may be shattered into a thousand principalities of wealth, but New England is chained to Plymouth Rock, and shall be a Republic forever. For this citizenship, the highest ideal the college holds for you, is not in a lawyer or in a docfor, or in a school teacher, least of all in a specialist in a single department of human knowledge. Her highest ideal for you is in an educated man, by which I mean, a man in whose training there have been no oversights, who is cultivated as well as learned, who has pure manners as well as fine skill, who has high moral character as well as great powers and who is "able to turn the keen untroubled face, home to the instant need of things." Are you able? I think I hear your answer. It is St. John's answer. "We are able." Then there is no hope so large that its fulfilment may not be waiting for you here. There is no imagining so high that its foothills are not gathered here, listening for the echoes of your tread. Already the woe which Dante saw written over the gates of Hell, is transformed and is become the welcome of our own gates. "No hope abandoned, ye who enter here."

THE SEA AND THE MAID.

The sea is like a maid to me,

So full of whims and moods is she.

Ah, when her face is calm and fair

What joy more sweet than ling'ring there?
But when her brow is furrowed deep,

And angry catspaws o'er it sweep,
The lurking perils waiting there,
Of sea or maid, O man, beware!

R. K. M., '04.

STEPHEN MOULTON BABCOCK.

"IN RECOGNITION OF THE GREAT VALUE
TO THE PEOPLE OF THIS STATE AND TO
THE WHOLE WORLD OF THE INVEN-
TIONS AND DISCOVERIES OF PROFESSOR
STEPHEN MOULTON BABCOCK OF THE
UNIVERSITY OF WISCONSIN AND HIS
UNSELFISH DEDICATION OF THESE IN-
VENTIONS TO THE PUBLIC SERVICE, the
STATE OF WISCONSIN PRESENTS ΤΟ
PROFESSOR BABCOCK THIS MEDAL."

In the class which graduated from Tufts College in 1866 was a young man who has since made some of the most notable contributions to the science of agriculture that have been made within the past hundred years, and in recognition of his services a bronze medal bearing the inscription which appears at the head of this article was recently presented him by the State of Wisconsin.

Stephen Moulton Babcock, Doctor of Philosophy and Doctor of Laws, Professor of Agricultural Chemistry in the University of Wisconsin, and Assistant Director and Chief Chemist of the Wisconsin Experiment Station, was born in Bridgewater, New York, in 1843. He prepared for college at the Clinton Liberal Institute, from which he graduated in 1862. In the fall of the same year he entered Tufts College, where he spent four years, graduating with the degree of bachelor of arts in 1866. After spending three years, from 1872 to 1875, as a stndent of chemistry in Cornell University, he went abroad and spent another period of three years in Germany. In 1879 he received the degree of doctor of philosophy from the University of Goettingen. From 1875 to 1877 and again in 1881-2, he was instructor in chemistry in Cornell University. In 1882 he was appointed chemist of the New York Agricultural Experiment Station, where he remained until 1888, when he was called to the University of Wisconsin.

One of Dr. Babcock's early inventions was a viscometeran instrument used in measuring the viscosity of liquids. This

NOTE. The writer is indebted to Professor W. A. Henry, Dean of the Wisconsin College of Agriculture, for the data on which this article is based.

invention is now employed in commercial practice by the Pennsylvania Railroad and similar concerns in order to determine the viscosity of oils, particularly with reference to adulterations. In 1883, while chemist of the New York Experiment Station, Dr. Babcock devised a gravimetric method of analyzing milk. This has been adopted by the official chemists of the United States as the standard method of milk analysis, and it is also employed to a considerable extent in Europe. In 1885 the doctor announced a simple and as yet the only effective method for determining the size and number of fat globules in milk. In 1896 he made public a method by which the casein can be mechanically separated from the other constituents of milk. In the same year he devised a mathematical formula by which the yield of cheese from any given lot of milk can be computed from the data obtained by simple analysis. In 1896 Dr. Babcock, in conjunction with Dr. Russell, bacteriologist of the Wis consin Experiment Station, announced the discovery of the cause of the diminished consistency of Pasteurized milk, and soon after they devised a method for its restoration.

In 1897 Dr. Babcock and Dr. Russell made public what has been described as "without doubt the most important discovery concerning milk in modern times." These investigators found that milk contains a digestive ferment somewhat resembling the secretions of the pancreatic organ of the animal body. To this agent they gave the name galactase. Heretofore the ripening of cheese has been explained as due to the action of bacteria, but these investigators have demonstrated that it is galactase and not bacteria which causes cheese gradually to "break down" and become digestible. Continued studies by these scientists growing out of this discovery have recently culminated in a proposed new method for curing cheese.

Working in conjunction with Dr. Russell and Professor J. W. Decker of the Ohio State University, there was devised an ingenious method of detecting tainted milks at creameries and cheese factories. The introduction of this test, which is known as the Wisconsin Curd Test, enables the cheese maker quickly to detect any lot of bad milk which may be offered him. Those who are best able to judge estimate that this one dis

covery has been worth to the State of Wisconsin more than the total cost of the Wisconsin Agricultural College.

Dr. Babcock is best known to the world as the inventor of the Babcock Milk Test-a rapid, simple, and accurate method for determining the amount of fat in milk, whether whole milk, skim milk, cream, buttermilk, whey, or cheese. No other single invention has done so much to advance the dairy interests of the world as has the Babcock Test, and the reason therefor is this:

Until recent times each dairyman manufactured the milk of his own herd into butter on his own farm and disposed of the product as best he could. But the invention of the centrifugal separator, a machine by which the cream may be separated from the milk, made associated or co-operative dairying possible. The milk from fifty farms can be brought to one central point, where a machine removes the cream, and the skim milk is returned to its owner. When co-operative creameries were first instituted, the only way to divide the profits was to weigh the milk brought to the creamery by each farmer and divide the earnings in proportion to the weight of milk which each contributed. But this was unsatisfactory, for the milk from one herd of cattle might contain a much larger percentage of butter fat than the milk from another herd, and the value of the milk from the two herds to the creamery was in direct proportion to the amount of butter fat which the two lots contained. Since some milk might yield five pounds of butter to the hundred weight, while that of other herds contained only three pounds of butter to the hundred, it was manifestly unfair to divide the earnings of the cooperative creameries according to the number of pounds of milk which each farmer contributed. The only way to do justice was to obtain analyses of the milk from different herds. But this was impracticable because of the expense and inconvenience of sending samples to a chemist in a distant city. Furthermore the separators frequently allowed a large part of the cream to remain with the skim milk. Hence in order to prevent heavy losses it was necessary to weigh and analyze not only the milk from each herd, but also the skim milk as it passed from the separator. Wherever dairying was practised, therefore, there was a strong demand for a simple, practical milk test.

For some time experiments were carried on at the Wisconsin Station and in other places with a view to discovering a test that would meet the need. But none was found which proved entirely satisfactory until Dr. Babcock announced his discovery. In July, 1890, a bulletin describing the Babcock Test was published by the University of Wisconsin and so great was the interest manifested in it that more than sixty thousand copies of the bulletin were distributed. In the years that have since elapsed the method devised by Dr. Babcock has been thoroughly tested by the chemists of the leading institutions of this country and by experts in Europe, and no one has questioned the accuracy of the method or suggested a single change. The method is so simple that a single analysis can be made in ten or fifteen minutes and a score in an hour.

The average milk received at Wisconsin creameries contains about four per cent. fat-that is, each hundred pounds of average Wisconsin milk has about four pounds of fat which can be converted into butter. In olden times when the milk was set in shallow pans and the cream removed, about one-eighth of all the fat originally in the milk remained in the skim milk. When separators are properly used they not only enable a single operator to skim thousands of pounds of milk in a few hours, but they do not leave more than two per cent. of the fat in the skim milk. Until the Babcock Test was employed, no operator could tell how closely his separators were removing the fat, and in a large factory the losses through defective skimming frequently amounted to ten and fifteen dollars per day. Mr. O. Sands, president of the Elgin Creamery Company and manager of a syndicate of one hundred and thirty creameries, recently said before a committee of the Wisconsin legislature that in his judgment the Babcock Test saves the creameries of Wisconsin the sum of one million two hundred thousand dollars annually. He further stated that in the business of his own company the use of the Babcock Test effected a saving of at least one hundred and fifty thousand dollars per year.

The man who has thus done so much for the industrial interests of the world has asked nothing for himself in return. None of his inventions are patented and all are free to use them. In the words of the Governor of Wisconsin, he "made a practical