Department of Dairy Industry. xcv 



Five students from the Winter Course in Home Economics were 

 given a course in Butter-making and INIilk Testing. 



Nineteen students in the Winter Course in Home Economics 

 were given a course in Bacteriology. 



Forty-two students from the General Agriculture Course were 

 given Farm Dairying. 



This make a total of 179 persons in the Winter Courses who were 

 given instruction in this Department. Adding this number to the 

 number taking regular courses, we have a total of 557 who took 

 work in the Department. The Winter Course class this year 

 proved to be an exceptionally good one, practically all of the men 

 registered making good records in their work, and as many as 

 wished them receiving satisfactory positions soon after completing 

 the course. Factory and creamery owners and managers are 

 coming to look more and more for men who have had some special 

 training in their particular line of work, and this is resulting in a 

 greater demand for the students Avho have taken our Winter Course. 

 This year a large proportion of the class were placed in good 

 positions by the time the course closed. We have had many calls 

 to recommend men when we had no men available for the position:^ 

 offered. 



II. INVESTIGATION. 



The first work of this Department is to teach the students who 

 come to it for instruction. During the past year the teaching 

 work has made it impossible to conduct any great amount of in- 

 vestigation. In addition to the teaching, however, experimental 

 work has been done in the following lines : 



(a) The cow testing which was begun last year has been con- 

 tinued, and the first year's records were completed in May. These 

 tests have included over two hundred cows in about twenty dififer- 

 ent herds, the work being conducted in co-operation with the dairy- 

 men owning the herds. A representative of our Department 

 visits each herd one day per month, taking records of the amount 

 of milk produced by each cow and the feed eaten, samples of milk 

 being taken for determining the percentage of fat. The results 

 of the year's work are now being prepared for publication in 

 bulletin form. These records have shown a great difference in the 

 profit from the individual cows in the different herds, and we 

 believe the work will be of much value to the dairymen. This work 

 is being continued during the present year, and it is planned to 

 carry it through a series of years. It is hoped that it will result not 



