56 STATE BOARD OF AGRICULTURE. 



Thes<' shideiits cniiio from nil ]»;ir(s of ^Micliijj^an, from New York 

 nnd from as far south as Missouri and Arkansas. 



While Miclii^an is not a State in which the larjj^er part of the butter 

 is made in creameries, it is true that the number of successful creameries 

 Is constantly incr('asin<r. I am <:lad to report lliat the very 1arp:e min- 

 ority of the successful creameries in ,Michi<,ain are now managed by men 

 -who have attended our special course. 



The cheese course was attended by as many students as our small 

 I'oom could comfoi'tably accommodate. Notwithstandinfi; the fact that 

 the Collejre has olVered a cheese course but for a few years, it is unques- 

 tionably true that in a majority of the successful cheese factories of 

 ^lichigan the cheese is made by men who have taken our cheese course. 

 It is significant also that of the prizes competed for at fairs and the 

 annual meetings of the State Dairy Association more than a full share 

 falls to our former students. 



There is a growing demand for young men well trained in judging and 

 feeding live stock to manage large farms stocked with horses, cattle or 

 sheep. I have to report that this demand now exceeds our supply and 

 that I have several such calls for which the desirable young men are 

 not forthcoming. 



In the class in live stock husbandry this year were several men who 

 own farms and herds and who felt the need of more thorough training 

 along the lines offered. As the live stock interests of the State con- 

 tinue to develop this course will become a heli)ful factor in the education 

 of owners and herdsmen. 



The course in beet sugar production was offered during the first 

 eight weeks of the spring term to meet the demands of young men for 

 more thorough preparation in the chemistry of the sugar factory. The 

 work of the course was made intensely practical, as each student was 

 required to make repeated analyses of all juices, syrups, gases and other 

 materials needing analysis in regular factory practice. 



Through this course, as well as through the work of the Experiment 

 'Station, the College is proving an important factor in the introduction 

 of profitable sugar making into Michigan. 



Mr. E. L. Aderhold of Neenah, Wis., was again the very efificient 

 instructor in cheesemaking. 



Mr. R. E. Morrow of Elmira, Mich., a graduate of this College, class of 

 i.898, and Mr. C. ^L C. Scott of Romeo, Mich., a special student in cream- 

 ery management in 1898, assisted in the instruction in the factory room 

 and laboratories in the creamery and live stock courses. 



Mr. Charles H. Spring of Grand Ledge, Mich., a senior in the mechani- 

 cal course, gave the instruction in mechanics to the students in the 

 creamery course. 



Mr. A. N. Clark, assistant chemist to the Detroit Sugar Company, 

 Kochester, Mich., gave instruction in facttory management and chemistry 

 to the special students in beet sugar production. 



The financial statement in regard to the special courses shows an 

 excess of disbursements over receijjts of two hundred sixty-nine dollars, 

 fourteen cents. 



