64 STATE BOARD OF AGRICULTURE. 



his lecture on soils and crops from one to two. Because the class was 

 larger than the shops could accommodate the work in soils was re- 

 peated allowing the class to be divided into two sections for the after- 

 noon work, one coming to the shops from one to three and the other 

 from three to five. 



At the close of the session for 1905, so many of the class petitioned 

 for a second jeixr that it was decided to give a course of advanced work 

 to these men during the winter of 1906. Twenty-two young men re- 

 turned ,for this second winter. They were allowed a wide latitude of 

 election, some taking horticulture, others getting work in butter mak- 

 ing, as a specialty. They were given in addition advanced work in 

 stock judging, in veterinary anatomy and medicine, and in rural engi- 

 neering. The physical department kindly gave them instruction in the 

 principles of physics as applied to agriculture. They also had training 

 in agricultural chemistry and the theory and principles of . nutrition. 

 So satisfactory was this work of the second year that it will be con- 

 tinued next season with every prospect of a much larger attendance. 



The creamery course had its usual full attendance, more students than 

 the accommodations could properly care for. No change in method or 

 matter was introduced except that gathered cream was purchased and 

 made into butter. The proposition that clean, wholesome and properly 

 flavored butter cannot be made from rancid or unwholesome cream 

 needs no demonstration. No butter maker can be expected either to 

 make something out of nothing nor to make pure butter from rotten 

 cream. While the system of making butter in gathered cream plants 

 is rational and economical, the quality of the product is dependent 

 upon the care which the farmer gives the milk and cream and the fre- 

 quency of the delivery of cream to the factory. Until the butter makers 

 can receive sweet and good flavored cream the gathered cream factory 

 cannot make first class butter. It is well to teach the young men tak- 

 ing the creamery course the proper uses of pasteurizers and starters. 

 The attempt will not again be made to teach them the impossible, the 

 manufacture of pure butter from bad cream. Mr. F. O. Foster, the 

 instructor in dairy husbandry of the college was assisted in the butter 

 room by Mr. Helmer Rabild, a former instructor, now an inspector for 

 the Dairy and Food Commission of the state, and by Mr. Jay Pullen, 

 butter maker at the Parma creamery. Mr. E. A. Edgerton, of Lansing, 

 gave the instruction in creamery mechanics. 



The short course in horticulture offered many new features this 

 year, especially emphasizing the large number of electives. The attend- 

 ance was small, but the enthusiasm was most excellent. 



The course in cheese making, following the close of the other special 

 courses, had also a small attendance. Inspector R. J. Willis of the 

 State Dairy and Food Department, presided at the vat while the lec- 

 tures and laboratory work were given by Instructor F. O. Foster and 

 Dr. C. E. Marshall. 



Respectfully submitted, 



C. D. SMITH, 



Dean. 



Agricultural College, June 30, 1906. 



