90 STATE BOARD OF AGRICULTURE. 



Fall Term, 1912. 



Choniisli-y (1) — froslunen. 



>\'()iiieii 122 



Agricultiirals 214 



Engineers 149 



4^5 



Chemistry (7), Quantitative Analysis, juniors 50 



Chemistry (10), Organic Chemistry, women 83 



Total taking work in Chemistry this term- 018 



Winter Term, 1913. 



Chemistry 2, Qualitative Analysis, froshnirn (men) 202 



Chemistry 4, Agricultural Chemistry, juniors eV: seniors 44 



Chemistry 6, Forestry Chemistry, juniors & seniors 12 



Chemistry 9, Qualitative Analysis, women, freshmen 117 



Chemistry 12, Mineralogy, freshmen 134 



Chemislry 14, Senior Engineers 7 



Total taking work in Chemistry this term olG 



STpring Term, 1913. 



Chemistry 3, Organic Chemistry, freshmen, (men) 182 



Chemistry 16, Animal Nutrition, seniors 10 



Chemistry 11, Domestic Science, senior women (flour) 3 



Chemistry 13, Engineering Chemistrj^ freshmen 134 



Thesis work in Forestry 



Thesis work in I"]ngineering 5 



Total taking work in Chemistry this term 340 



Early in the year 1913 the Board authorized the estahlishment of a 

 laboratory for the study and testing of wheat flour. Under Asst. 

 Prof. Clark, who has general direction of the work, the laboratory has 

 gradually taken form and we now have a dough mixer, electrically 

 driven; sponge closet, electrically heated and controlled; baking oven 

 for baking the completed loaf, electrically bealed; and an electrically 

 heated muffle for use in determining the ash of wheat flours. The labora- 

 tory lias proved its usefulness already and is attracting the attention of 

 our senior students in Household l-A-onomics. — several of whom have 

 taken Ihe flrst term's work ollVrcd in this course. The idea at i)resent 

 is two fold; to impart a thorough knowledge of flour and its manufacture 

 to our domestic science students and also to train a numl>er of young 

 ladies who desire to fit themselvos for sjiecial work as flour testeis in 

 connection with some of the larger mills. The work in this flour labora- 

 tory taken in connection with the opjiortunity offered by the milling 

 lilant located in the Soils and Cro](S de])artment permits of <»ur students 

 taking any sani])le of wheal, milling it to flour, determining the i)er- 

 centage of patent — low grade and ofl'al — in the milling ])rocess and 

 then later to take the highest grade product, — tlie patent, and determine 



