EXPERIMENT STATION REPORTS. 173 



costing 50t' an ounce. One ounce Avill color 25 gallons of oil. This dye 

 is mannfactnied b}^ the ^'ewport Chemical Works, Passaic, New Jersey. 

 It has at the present time ibeen discontinued, and Newport Oil Red No. 

 i:)044 is offered in its stead. One ounce of the latter will color between 

 40 and 45 gallons of glymol. Other colors, such as green and blue, were 

 tried. It is very difficult to get a brilliant green color and the contrast 

 between tlie yellow of the fat column is entirely unsatisfactory." The 

 use of aniline dye is approximately 500 jier cent cheaper than the use 

 (»f alkanet root. It requires but ffve minutes for the materia^ to be put 

 into solution. It is best mixed up as a paste with the oil and if possible, 

 slightly heated. It has no greater tendency to mix with the butterfat 

 than the alkanet colored oil and it is not decolorized by being exposed 

 to the air. 



During the past year sugar prices have soared and it has been neces- 

 sary for the ice cream trade to use sugar substitutes. Since there was 

 no data available on this subject giving the information as to what sub- 

 stitutes to use and as to lunv they slioubl be used, an experiment was 

 conducted and the following sources of sugar and the amounts to use 

 were determined, and they have been used quite generally by the ice 

 cream trade. The tigui'es given here of the various sweetening agencies 

 are eciuivalent to the sweetening value of one pound of sugar. 



Glucose 3.2G pounds 



Honey 1.74 pounds 



Maple Sirup 1.51 pounds 



Corn Sugar 1.59 pounds 



Karo Siruf) 2.46 pounds 



Invert Sugar Sirup 1.38 pounds 



Figuring cane sugar at lO'c per ipound, glucose at 4c, honey at 18c, 

 majde siru]) at 25c, corn sugar at 0.7c, Karo sirup at 5c, invert sugar 

 sirup at 7.1c, the cost of each respectivelv to be equivalent to one pound 

 of sugar, is as follows: 13.40, 31.23, 37.75, 10.55, 12.3, and 9.78. While 

 in every case costing nn)re, these materials do supply a high per cent of 

 the total solids when given in terms of cane sugar equivalent. The 

 following average total solids was found: cane sugar, 94.85; glucose, 

 82.13; honey, 81.50; maiple sirup, 68.04; corn sugar, 93.65; Karo sirup, 

 76.01 ; invert sugar sirup, 06.12. 



Cane sugar and invert sugar sirup give tastes very much alike. 

 Honey and maple sirup are impractical because of their cost. Honey 

 gives a flavor which If used in large amounts becomes tiresome to the 

 consumer. Corn sugar probably offers the greatest possibilities as a 

 sugar substitute, but at the present prices it is not as economical as 

 cane sugar. 



During the past year a total of 963 students have received instruc- 

 tion throughout the year. This includes both long and short course 

 students. There were 621 short course and 342 long course students. 

 Sjiecial short courses for the held men of the creamery manufacturing 

 and milk distributing plants were offered again this year, as well as 

 special courses in market milk and ice cream work. These courses were 

 fairly satisfactory and the ice cream course particularly was in great 

 demand. The short course in dairy production was changed during the 



