232 STATE BOARD OF AGRICULTURE. 



3. Various feimeutatioiis. 



a. Vinegar. 



b. Pickles, 

 e. Milk. 



d. Stock foods and fodders. 



4. Dairy sanitation. 



5. Eural water supplies. 



6. Bee diseases. 



Adams project la is in charge of Research Assistant Robert Tweed 

 whose ajipointment dates from June 1st of this year. He will carry 

 on the work begun by Research Associate L. H. Cooledge giving par- 

 ticular attention to bovine infectious abortion for the coming year. Re- 

 search Associate I. F. Huddleson has carried the responsibility for this 

 project during the past year along with his regular work on project 3b. 

 Tlie investment in our abortion project is so great tliat it is the part of 

 wisdom to utilize the equipment and experimental animals to the full- 

 est extent consistent with the demands made upon research. Mr. Cool- 

 edge contributed notably to the solution of the milk phases of the abor- 

 tion problem, but much remains to be done and everything already done 

 should be subjected to further investigation. 



Project lb is in charge of Research Associate G. L. A. Ruehle who re- 

 ports as follows: 



My time has been divided among teaching, work of a popular nature, 

 and research work. 



The teaching consisted in instruction by lectures, demonstrations, and 

 laborator}^ exercises for regular and short course students in dairy 

 hygiene. 



The work of a popular nature included (a) official inspection of the 

 milk supply of East Lansing, (b) answering letters of inquirj^ in regard 

 to dairy hygiene, (c) making analyses of dairy products from dairies 

 having various kinds of troubles, as follows: 



(1) Diagnosis of a case of garget. A sample of milk received was 

 examined and found to contain large numbers of long chain streptococci 

 and very many body cells. The aid of the Veterinarj^ department was 

 enlisted for advice as to treatment. 



(2) Several samples of milk were sent in for analysis as to 

 bacterial content, which was alwaj'S very higli. In every case the at- 

 tention of the correspondent was called to the uselessness of sen<ling 

 milk througli the mail for bacteriological analysis. Only one of these 

 samples yielded data of value. This was a sample of milk from which it 

 was impossible to make good butter. Microscopical examination re- 

 vealed the fact that it contained very many yeast cells as well as a mis- 

 cellaneous bacterial flora. The corres])ondent was advised that the 

 presence of the jT^ast i»i()])ably Avould account for the trouble. 



3. A sample of foamy cream was brought in for examination. The 

 cream foamed to such an extent that on removal of the cork the cream 

 ran over the sides of the l»ot11e. Tlie trouble ])robably was due to the 

 presence of yeasts Avhich were found to be ])resent in enormous numbers 

 and which imjiarted a yeasty flavor and odor to the ])roduct. The farmer 

 thought that the trouble came from some individual cow's udder but 

 individual samjdcs failed to reveal the yeast or the trouble, though the 

 mixed cream was foamy as usual. JTe was advised to sterilize all of his 

 utensils by thorough boiling. 



