DEPARTMENT REPORTS 5. 



of farmers near the college ii would make it easy for us to find the 

 requisite milk supply for the special course in the winter, without tres- 

 passing on the kindness of the Condensed Milk Company, Until we 

 have a suitable building to accommodate a larger class and a fullerequip- 



tnent wherewith to carry on the instruction to a more advanced poiut. I 

 recommend that hereafter we receive those young men alone to the cream- 

 cry course who have had some experience in a factory. 



It seems but just, in this connection, to refer to the very satisfactory 

 manner in which the instruction in what might be termed the more scien- 

 tific subjects in connection with the creamery coarse has been given. 

 Professor Frank Ked/.ie supervised the instruction in dairy chemistry 

 The subject was made interesting and very valuable. It is necessarily 

 technical and hard to understand to a young man without previous train- 

 ing in the art of observing, yet the matter was presented in a form so 

 simple and in a manner so plain that the young creamery men saw its 

 importance and readily comprehended its significance to them. 



The work in veterinary anatomy and medicine was also very acceptable 

 and valuable to the students. They acquired a knowledge o( the anatomy 

 of the digestive and reproductive organs of the cow and something as to 

 the treatment of the most common diseases. It would be hard to exag- 

 gerate the value of this knowledge to the patrons of the creameries over 

 which the young men will preside. Or. G. A. Waterman gave the instruc- 

 tions along veterinary lines. 



The subject of creamery mechanics was given a prominent place in 

 the course because every manager of a creamery h;.s under his constant 

 • are a boiler and engine and no small amount of piping. The steam 

 plant is usually not the best in construction and requires a good deal 

 of skill to keep in repair. Judgment in buying lubricating oil. in select- 

 ing and adjusting belts and other mechanical appliances, and in buying 

 .iiid using fuel is of prime importance in keeping down the running 

 expenses of the creamery. This part of the course was in the hands o( 

 Mr. a. N. Eastman, a graduate of this college in the mechanical course. 

 who succeeded in interesting the class in the work and making it clear 

 and valuable to them. 



The intimate relation o\' dairy bacteriology to practical creamery work 



is apparent. As thorough a course as possible in the short time allowed 

 was given the class in this subject by Mr. C. E. Marshall, who made the 

 technical subject plain and practically useful. This phase of the 

 course was much appreciated by the class and will prevent many mis 

 takes and provide a reasonable instead of empirical basis for the methods 

 Of handling cream which they will adopt. 



SOME o M KV cot ksk. 



This course, like the one in creamery management, began January ;J. 



L898, and continued six weeks. Seven young men attended. Mr. P. 11. 

 Davis, of St. Johns, assisted Mr. True it! the instruction in practical but- 

 ter making. 



Special stress was laid in this course as well upon the selection and 

 feeding o\' the dairy herd as upon the art o\' handling the milk and cream 

 after they had left the dairy barn. 1 am glad to report that the voting 

 men who took the course came from farms which they owned or in the 



