46 Dairy Industry. 



find conditions about the same as in other small cities, and we 

 believe that methods for milk inspection, suitable for small cities 

 and towns, will be worked out as a result of our study in this 

 district. 



Other investigations have been started but not yet carried to 

 completion because of lack of sufficient" time. One which promises 

 to be of special value is an investigation of methods for determin- 

 ing: the amount of moisture in butter. Since the enactment of 

 special laws and the promulgation of special regulations of the 

 Bureau of Internal Revenue, in reference to the water content of 

 butter, it has become necessary for butter-makers to watch this 

 feature of their work with care. We are working on a test for de- 

 termining the amount of water, which we think superior to those 

 in common use and hope soon to be able to publish. 



VI. Commercial Work. 



Since moving into our new building we have further developed 

 the plan of purchasing milk throughout the year in order that we 

 may have a supply in the college year sufficient for our needs, from 

 our own patrons. The plan is working well. During the height of 

 the season last summer, we received at our three skimming stations 

 and at the main dairy building a total of about 25,000 pounds of 

 milk daily. This milk was received and handled the same as would 

 be done at a well-conducted creamery or cheese factory. We have 

 not succeeded in getting sufficient milk from our own patrons for 

 all requirements, except in four or five winter months. It will 

 probably not be more than two or three years before our own 

 patrons will furnish sufficient milk for the entire year. We have 

 been obliged to buy milk through jobbers and ship it a long dis- 

 tance, thus paying profits to the jobbers, transportation to the rail- 

 road, and sufifering more or less loss from waste and bad quality 

 incident to shipment. 



R. A. PEARSON, 



Professor of Dairy Industry. 



