IO STORRS AGRICULTURAL EXPERIMENT STATION. 
been engaged in active experimental work for the Station, yet 
as a consulting member of our staff he was able to give advice 
which was of value; and in losing his services in connection 
with the Station we have lost not only a friend to agricultural 
progress, but a wise counsellor as well. 
Through cooperation with the Dairy Division of the Bureau 
of Animal Industry of the United States Department of Agri- 
culture we have secured the services of three additional mem- 
bers of our staff, who are engaged in cheese investigation—Dr. 
Charles Thom as mycologist, Mr. A. W. Bosworth as chemist, — 
and a practical cheese expert who is not yet appointed. 
STATION FINANCES. 
Owing to the limited amount of money which is available for 
Station use it is necessary to limit the work to a few lines and 
to do this work thoroughly, rather than to attempt a large 
amount of work in various lines. In the equipment of labora- 
tories we have endeavored to make them thoroughly efficient 
and adapted to our work. 
The state appropriation of $1,800 is given for a specific pur- 
pose; namely, for investigations in food nutrition and in dairy 
bacteriology. If additional state aid could be secured, the Sta- 
tion would be enabled to broaden its work and to be of greater 
service to the agricultural interests than it is at the present 
time. A | 
DAIRY BACTERIOLOGY. 
Along the lines of dairy bacteriology the work of the Storrs 
Station is second to none. The practical value of this line of 
work is coming to be appreciated more as greater attention is 
given to milk asafood. Mulk, if properly handled, is one of the 
most wholesome and one of the most nutritious of foods; and 
if improperly handled, it may become one of the most danger- 
ous and insidious enemies of the human race. We believe there 
is no more important work in which our Station can be engaged 
than to investigate conditions under which wholesome milk can 
be produced and the means by which this milk may be pre- 
served and delivered to the consumer in a wholesome condition. 
The larger part of the milk produced in Connecticut is sold as 
whole milk, and the dairy industry of the state is one of its 

