62 Report of the Director. 



candidates for certificates of proficiency in dairy industry are do- 

 ing really highgrade work and thus showing themselves worthy of 

 special recognition. Most of these visits were made by Mr. W. W. 

 Hall, cheese instructor. Some were made by other members of the 

 instructing staff. 



4. Experiments. — With the assistance of Walter E. King of the 

 department of bacteriology of the New York State Veterinary Col- 

 lege, the writer completed a series of experiments last summer upon 

 the sources of milk contamination. Some valuable results were 

 obtained. A few of the experiments need to be repeated and a few 

 new ones carried through, when all results should be published. 



On account of limited facilities some experiments upon butter and 

 cheese making have had to be temporarily discontinued. They will 

 be resumed in the near future. 



5. Attending meetings. — The writer and Mr. Hall have attended and 

 addressed several meetings held in the mterest of better milk. 



^to'- 



GENERAL. 



1. NeiD Building. — During the past year a very large amount of the 

 time of the writer and some of his assistants has been demanded by 

 the planning and construction of the new dairy building. In general 

 plan this building differs markedly from the one in use the past 12 

 years and the dairy buildings at other agricultural colleges. Being 

 in two distinct parts,— a one-story part for manufacturing work and 

 a higher part for laboratories, class and lecture rooms, reading room, 

 museum and offices, — one kind of work cannot interfere with the 

 other, yet both may go on in conjunction as readily as when one is 

 directly above or below the other. 



2. Milk Supply. — Arrangements have now been completed by 

 which the university will lease a small creamery near Ithaca and 

 thus secure a supply of milk throughout the entire year. This will 

 be advantageous in several w^ays. It will 



(a) permit giving instruction in practical work at any time in the 

 year. 



(b) afford a better opportunity for experimental work. 



(c) provide some milk for the winter dairy classes at a more reason- 

 able rate than heretofore paid. 



(d) enable the department to make butter throughout the year, 

 thus holding a desirable trade. 



R. A. PEARSON, 

 Professor of Dairy Industry. 



