xciv Department of Dairy Industry, 



a general knowledge of the relation of bacteria to agricultural prob- 

 lems and rural life, but who do not care to spend the time required 

 for taking the more technical courses. 



The changes in the courses given by this department during the 

 year may be summarized as follows : 



Course 44 changed to a general elementary course. 

 Course 51, Bacteriology for the Home added. 

 Course 52, General Agricultural Bacteriology added. 



This makes a total of thirteen courses given by the Department 

 of Dairy Industry, several of them being offered each half year. 



In the report of this Department one year ago a table was given, 

 showing the rate at which the courses offered and the number of 

 students taking work in this department had grown during the past 

 few years. There has been a material increase in the number of 

 students taking work in Dairy Industry during the present year. 

 By adding the enrollmerit of the different courses for the year, it 

 is found that 378 students have taken work in the regular courses. 

 The distribution of these students is as follows : 



Course 40 



41 

 42 



43 

 44 

 45 

 46 



47 

 48 



49 

 50 



52 



— Milk, Composition and Tests (given two terms) 105 



- Butter-making (given two terms) 46 



- Cheese-making 28 



- Market Milk and Milk Inspection 49 



- Elementary Bacteriology 27 



- Seminar (given two terms) 38 



- Investigations 18 



- Dairy Mechanics 15 



- Fancy Cheese-making 10 



- Dairy Bacteriology 15 



- Advanced Testing 8 



- General Agricultural Bacteriology 19 



Total 378 



Eight graduate students have taken work in this department dur- 

 ing the year. 



(b) Winter courses. — The enrollment in the Winter Dairy- 

 Course was considerably larger than in any previous year. One 

 hundred and twelve men and one woman were registered in this 

 course. In addition to these students, the Department gave instruc- 

 tion to students from other departments as follows : 



