20 Report op the Director. 



In butter making, the instruction is similar to that in the cheese 

 room. The latest and most improved methods are taught; and 

 many of these methods are sadly needed in a large number of fac- 

 tories throughout the State. In this department, special attention 

 is given to the saving of wastes incident to dairy manufacture. But- 

 ter making machinery has been so far perfected that the former 

 enormous waste of fat can now be almost entirely avoided. Every 

 step of the work is watched with the aid of the fat tester, and if there 

 is an unusual loss at any point the cause is looked for and removed as 

 promptly as possible. Unquestionably tens of thousands of dollars 

 are lost annually because of carelessness in respect to unnecessary 

 waste of butter-fat. 



In milk testing, the usual methods are taught and the students are 

 shown how to detect common adulterations and the presence of 

 certain preservatives. 



In dairy mechanics, attention is given to the management of the 

 boiler and engine and the installation and care of shafts, pulleys, 

 belts, etc. It would be difficult to overstate the importance of this 

 branch of the work. Every year many otherwise competent men 

 lose their positions or fail to give satisfaction because they do not 

 miderstand anything about dairy mechanics. Our students give 

 two or three half days each week to this work; and in addition, they 

 study the construction of separators and other dairy machines which 

 have now become more or less complicated. 



In market milk, the methods of handling milk for the market are 

 taught. These include standardizing, bottling, cooling, etc., and 

 special emphasis is given to sanitary principles. 



It is believed that in the near future we should offer another short 

 dairy-course each yea,T for those butter makers and cheese makers 

 who have had long experience and can leave their work only three or 

 four weeks. Offering such a. course would necessitate some changes 

 in the longer short-course which we have been giving each winter. 



Poultry-Course. 



There were 17 students registered in the Poultry-Course, three 

 of whom were women; 13 Ave re residents of New York State; one 

 each came from Wisconsin, Minnesota, Iowa and Maine. 



Nearly all, so far as we can judge from the data secured at the 

 time of registration, came well prepared for their work, as the follow- 

 ing statement will show: One had attended Syracuse University, 

 one the Albany State Normal, one the Rhode Island State Agricul- 

 tural College, one the Minnesota State Agricultural College, one 



