APPENDIX. 551 



ADWIXCKD DAI Hi' IXSTRUCTION. 



Work in the follow ing lines is offered to students whose previous training, 

 as determined by examinations, enables them to carry on advanced work 

 advantageously. 



The aim of the advanced course is to prepare the student for the duties of 

 instructor in dairying or to assume responsible positions in advanced practical 

 dairy lines. 



Dairy Bacteriology, by Dr. H. L. Eussell. This course begins at the 

 opening of the university year, Sept. 29, 1898, and continues uTitil March, 

 1899. It will consist largely of laboratory work supplemented with lectures 

 and collateral reading. Only students thoroughly familiar with the compound 

 microscope will be admitted. 



The fee for this course is $8.00, which covers use of microscope and cost 

 of materials. 



Dairy Chemistry, by Dr. S. M. Babcock. Laboratory instruction in 

 chemical analysis of dairy products. Previous training in chemical manipu- 

 lation will be required of students admitted to this course. This instruction is 

 given from the close of the Dairy School term until July. The fee for this 

 course is $5.00. 



Experimental Dairying, by Prof. E. H. Farrington. Experiments of 

 various kinds are in progress at all times. Students who have had sufficient 

 training will be allowed to take part in this work, which includes tests of 

 various machines, apparatus, and methods, 



DAIRY CERTIFICATES. 



To secure a dairy certificate the candidate must have spent a full term with 

 us and passed a satisfactory examination in all the sub-courses. A standing 

 below sixty in any one examination makes the student ineligible to a dairy 

 certificate. Further, be must have worked in a creamery or cheese factory foV 

 two seasons of not less than seven months each. One of these seasons must 

 follow the period spent with us, and during this time the candidate must have 

 practical charge of the factory in which he is working. He will report the 

 operations of his factory monthly, or as often as directed, on proper blanks 

 furnished by the university. The university holds the right to send an 

 authorized person to inspect the factory of the candidate, and no certificate 

 will be issued if an unfavorable report is made by the inspector. If all of the 

 conditions are satisfactorily complied with, the candidate will receive a dairy 

 certificate. Owing to the expense of inspection, the university does not agree 

 to grant certificates to students operating factories in other states. 



II. SHORT COURSES IN AGRICULTURE. 



Many, and perhaps most of the Agricultural Colleges have what are termed 

 "Short Courses in Agriculture." These short courses are intended for the 

 benefit of ambitious young (and old) men and women who feel the need of 

 more knowledge than they possess, and yet do not expect to take a full college 

 course. They are usually planned either for one or two terms of three or four 

 months. The terms usually begin in November and end in March. "Two- 

 year courses" usually mean two terms attended in successive years. There 

 are no entrance examinations and no educational requirements for admission 

 except a common-school education and sufficient maturity to enable the student 

 to deal with the subject presented. In some states they are largely attended, 

 and students with gray hair and spectacles are not at all uncommon. 



The courses vary greatly, according to the requirements of the agricultural 

 industries of the state and the equipment of the college. In a great dairy state 



