100 STATE BOAKD OF AGRICUliTURE. 



sity of a gymnasium that the physical culture branch of the department 

 may be brought up to the place it should hold. 



Respectfully, 



C. L. BREWER, 



East Lansing, June 30th, 1908. 



"J 

 Director. 



REPORT OF DEAN OF SPECIAL COURSES. 



President J. L. Snyder : 



Below is given a report of the Special Courses for the winter of 

 1907-8. 



The Special Courses cover four general subjects, General Agriculture, 

 first and second years, Creamery Management, Cheese Making and 

 Fruit Growing. 



The course in General Agriculture, continuing for eight weeks, with 

 an enrollment of eighty-nine for the first year, covered work along the 

 lines of live stock, veterinary medicine, carpenter and blacksmith shop, 

 soils and crops, feeds and feeding, agricultural chemistry and fruits. 



The second year in General Agriculture included, besides advanced 

 work in the subjects above mentioned, butter making, milk and its 

 products, corn and seed judging, farm engineering, poultry culture, 

 business arithmetic and bookkeeping, bacteriology and entomology; 

 many of these being elective. The enrollment for this course was thirty- 

 two. 



The Creamery Course, open only to men who have had experience 

 for at least one season, aims to improve the butter makers now in 

 creameries, not to fit young men without experience to go into the 

 business. The course during the past year, with an enrollment of 

 fifty-nine and conducted by Instructors McFeeters and Liverance. and 

 others, covered work in business methods, dairy bacteriology, chemistry 

 and physics of milk, gi'ading gathered cream, butter judging and 

 creamery principles, the afternoon hours being spent in the butter room 

 in practical work. 



The Cheese Course began immediately after the close of the Creamery 

 Course and lasted four weeks with an enrollment of eight. The bulk 

 of the time was spent in practical work. The student was taught to 

 detect tainted milk, how to handle milk for the production of cheese, 

 the use of starters and care of same. Lectures were given on the treat- 

 ing and controlling of germs, chemistry and physics of milk, the Bab- 

 cock test, etc. Men who have had experience are invited to take this 

 course. 



A two weeks course was given in Fruit Growing, covering all phases 

 of the business of growing frtiit successfully. Nineteen enrolled for 

 this course. 



The value of these coWses has increased as room and facilities for 

 work hare been secured and the interest and energy di flayed the p'a^t 

 winter lune not ITeen e(|Ualed any pi'evioMs year. 



