DEPARTMENT OF DAIRY INDUSTRY. 



TEACHING. 



I. Regular courses. — During the year two courses of instruction have 

 been added to those previously given. They are: 



1. Advanced Butter-making. 



2. Dairy Buildings and Equipment, and Business Methods. The pur- 

 pose of the last-named course is to give our students a better training 

 in the business side of dairy work than we have heretofore been able to 

 give. The total number of class registrations in the department during 

 the year was 310, distributed among the several courses as follows: 



Course No. 40. Milk Composition and Tests (given both terms) . 87 



41. Butter-making (given both terms) 54 



42. Cheese-making 1 1 



43. Market Milk and Milk Inspection 29 



44. Elementary Bacteriology 22 



45. Seminar 5 



46. Investigations 5 



47. Dairy Mechanics 16 



48. Fancy Cheese 10 



49. Dairy Bacteriology 14 



50. Advanced Testing 14 



52. General Agricultural Bacteriology 11 



53. Dairy Buildings and Business Methods 20 



Graduate students 12 



Total 310 



2. Winter-course students. — The enrollment in the Winter Dairy 

 Course was 96. In addition, 55 students in the Winter Course in General 

 Agriculture elected Farm Dairying, making a total of 151 winter-course 

 students who were given instruction in dairy work by this department. 



3. Equipment for teaching. — The nature of most of the courses given 

 in the Department of Dairy Industry is such that a large amount of 

 laboratory equipment is necessary. This is especially true in the 



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