1902.] STORRS EXPERIMENT STATION — DAIRYING. 249 



make good use of such a dairy establishment, and the college 

 has placed at our disposal the necessary conveniences, and 

 we are engaged in the work and shall make it more of a 

 specialty hereafter. 



We are fortunate in having at the college Mr. Stocking, 

 who has been associated with the college as student and 

 officer, and who also, for some time, was a student at Cornell 

 in the agricultural department of that university. An ar- 

 rangement has lately been made by which Mr. Stocking gives 

 his full time to the station, and he is working with Prof. 

 Conn in the application of bacteriology to dairying. When 

 Mr. Stocking was first appointed the question was, what 

 should be his title, but we finally settled, on a very simple, 

 and still a very expressive one, " Dairy Experimenter." 



The subjects which we hope to develop more particu- 

 larly in this way are, in the first place, the action of starters 

 on the ripening of cream. We w^ant to know more about 

 that. In the next place we want to know more about w^hat 

 you might call " the hygiene of milk." You know what a lot 

 of trouble the milkmen have in getting their milk to town and 

 keeping it in good condition. We know very well that it is 

 bacteria that is at the bottom of the trouble, but we want 

 more definite information on the subject than we have at 

 present. That is one of the subjects to which we shall give 

 special attention during our work in this new field of effort. 



The President. This does not mean that we are not to 

 hear any more upon this subject. We have had a most inter- 

 esting talk from Dr. Atwater, and I am now happy to intro- 

 duce to you Prof. Conn, who will speak to us along the line 

 which is indicated upon our program. 



THE STORRS AGRICULTURAL EXPERIMENT STA- 

 TION AND ITS WORK IN DAIRYING. 



Bv Dr. H. W. Conn. 



Mr. Chairman, Ladies and Gentlemen: I am in a some- 

 what embarrassing position this afternoon from the fact that 

 instead of doing as Prof. Atwater has done, and speaking of 

 the past, I am obliged to speak about that rather indefinite 



