404 EXPERIMENT STATION RECORD. 



On the first floor (fig. 12) the 5 rooms occupying the left side of the 

 main building- and the east wing are devoted to horticulture. These 

 consist of a horticulturist's office, 18 by 15 ft., with a large dark closet 

 attached; horticulturist's laboratory, 20 by 14 ft.; assistant horticul- 

 turists' office, 20 by 17£ ft.; assistants' laboratory, 32 by 14^ ft., and a 

 museum, 32 by 14| ft. One of the fireproof vaults for the preservation 

 ot records is located in this part of the building, the other vault being 

 upon the second floor, just above it. The museums also are practically 

 fireproof. The offices here, as throughout the building, are thoroughly 

 equipped with oak furniture. The laboratories each have a large work 

 table, with Alberene stone top and sink, fitted with the conveniences 

 previously mentioned. The windows are provided with wide micro- 

 scope tables or shelves ; and these as well as the projecting ledges of the 

 microscope and reagent cases are fitted with removable plate-glass tops 

 to prevent staining. 



At the right of the main entrance is the office of the dairy expert, which 

 opeus into another hall at right angles to the main one and leads to the 

 butter room. The latter is 32 by 20 ft. in size and, like the milk-receiving 

 room, pasteurizing room and cheese room, is finished entirely in white. 

 The floors of these rooms are of vitrified tile, with sufficient pitch to give 

 ready drainage, and the sides have a wainscoting of enameled brick. The 

 apparatus is also all finished in white enamel. In the south end of the 

 butter room, next to the milk-receiving room, are the four separators — 

 a United States steam turbine, a United States belt power with inter- 

 mediate connection, a DeLaval steam turbine, and an Empire with 

 direct belt connection. Near the middle of the room is the box churn, 

 which contains four compartments so that four samples of cream may 

 be handled at once under uniform conditions. At the north end of the 

 room are the hand and power butter workers, with expansion coils 

 above to secure proper temperature. This portion of the room can be 

 shut off from the rest by a curtain when necessary. Opening from this 

 room are an elevator to the basement, a large closet, and the cold 

 storage room. The milk-receiving room has an outer door leading to a 

 platform, and contains a large vat and steam pump to receive the milk 

 and distribute it to separators, pasteurizer, or cheese vats. 



In the pasteurizing room are the steam pasteurizer, milk cooler, and 

 Babcock tester. The upper coils over which the milk flows in the cooler 

 circulate cold water and the lower ones ammonia, so that economical 

 and rapid cooling is secured. The cheese room communicates by an 

 elevator with the basement and with the second story near the cheese- 

 curing rooms, and contains one large and two small cheese vats, and 

 large and small constant pressure cheese presses. 



Upon the second floor (fig. 13) the arrangement of rooms in the left half 

 does not differ from that of the first story. These rooms are the bota- 

 nist's office, laboratory, and museum, and the entomologist's office and 

 laboratory. The cheese curing rooms occupy the right wing, and are 



