STATES RELATIONS SERVICE. 485 



character, and 238 county agents report a total of 4,402 farmers who 

 made profitable changes in their business as a result of their record- 

 keeping work. 



The work of the demonstrators was expanded during the year to 

 include farm leases, farm-management exhibits at State and county 

 fairs, and the development of farm-management clubs in a number of 

 agricultural high schools. During the year special instruction was 

 given to 1,053 local leaders of farm-management demonstrations; 

 486 accounting schools were held, with an attendance of 9,980; and 

 1,187 general farm management meetings held, attended by 37,342, 

 In addition 157 short courses in farm management were held, at- 

 tended by 7,498 persons. 



As extension work develops it becomes more and more apparent 

 that accurate records of the farm business properly interpreted are 

 a vital factor in its progress. There is needed also the development 

 on a substantial basis of an increasing number of farm-management 

 departments for research which may serve as a basis for more ef- 

 fective extension work within the State. 



OFFICE OF HOME ECONOMICS. 



C. F. Langworthy, Chief. 



While pursuing the same general lines of work as in previous 

 years, the Office of Home Economics to a limited extent enlarged 

 its work in kind and degree. Particularly is this the case with 

 the experimental studies of food preparation and similar problems, 

 the object of which is to secure a more economical use of material, 

 labor, and fuel in preparing food for the family. . The technical 

 studies with the respiration calorimeter have been continued. The 

 family clothing, house furnishing, and general housekeeping prob- 

 lems have also received attention. Housekeeping involves a great 

 number of operations, and economy of time and material, particu- 

 larly in processes often repeated, means in the end a considerable 

 saving of effort and money. Tliis fact has been kept in view. Saving 

 food or fuel, and making it possible to prolong the period of useful- 

 ness and enjoyment of equipment are important matters. So, too, 

 are good methods for cleansing and for general care of the home, 

 for they mean less labor and lessened expense. 



The experimental kitchen has added materially to its equij^ment 

 and to the topics studied and has also, as heretofore, given much 

 attention to standardized methods of study in cooperation with 

 workers in the agricultural colleges and elsewhere, in order that with 

 knowledge of the work others are doing and with uniform methods 

 for working and for recording results the total output of reliable 

 data on the right use of foods may be increased. The nature and 

 results of tlie work may be briefly outlined as follows: 



1. Studies of bottle yeasts for home l)reail iii:ikin;i have been coiUiiinetl, 

 particularly with regard to the effect of dilTereiit amounts of salt and of dil- 

 ferent stf>raKe tenii)eratures upon keeping quality. 



2. Studies in fuel con.servntion have added to the fund of data available for 

 the discussion of top burnei' and oven cdokiiif; with gas as fuel. The insulation 

 of ovens and oilier such cooking c(piipnient lias been found to be a [iractical 

 way of elTecting a material saving. Tbe relative merits of din'ctly and in- 

 directly heated ovens have been studied. .\ study to deieiiuine the optinuuii 



