On this date was born in Bridgewater, New York. From 1887 to 1913, he was a professor of agricultural chemistry at the University of Wisconsin and chief chemist for the Wisconsin Agricultural Experiment Station. In 1890 Babcock developed the for determining the butterfat content of milk. The test advanced the modern dairy industry as it permitted rapid and accurate grading of milk at markets, discouraged adulteration and thinning practices, and promoted the development of better dairy strains. Babcock worked for 43 years at the University of Wisconsin, where he established a laboratory to conduct pioneering research in nutrition and vitamin chemistry. Babcock died on July 2, 1931.