eet STORRS AGRICULTURAL EXPERIMENT STATION. 
We have found that some of the varieties of soft cheese 
which are popular in this country as well as in Europe can be 
successfully manufactured here. The Camembert cheese which 
we have made has been pronounced by experts equal to the 
best European product in every way. 
One factory has introduced the making of Camembert cheese 
as aresult of our experiments in this line. Their cheese maker 
came here and spent several weeks in getting familiar with the 
details of manufacture, and they are now producing a first- 
class article, which is finding ready sale in the markets. 
The next type of cheese which will receive attention is the 
Roquefort. There seems to be for thisan even greater demand 
than for the Camembert type, and if, as a result of our experi- 
ments we make it possible to manufacture a good quality of 
Roquefort in America, it will certainly bea work which should 
‘bring credit to the Station and to the state. 
The part of the state fund which has heretofore been used in 
the food nutrition investigations is now being used to conduct 
experiments in the manufacture of soft cheese. 
POULTRY ANVESTIGATIONS: 
Under the direction of Professor C. K. Graham, the poultry 
experiments have been increased, and at the present time much 
interesting work is in progress. There is no department of our 
work which seems to appeal more directly to the general public 
than does our poultry investigation. Many who are interested 
in no other line of agriculture take special interest in poultry. 
The poultry bulletins which have been issued during the past 
year have been in great demand. Other bulletins will be issued 
during the coming year giving results of experiments in poultry 
work. f 
The experiments with squabs have been continued now for 
more than two years, and during the coming year these experi- 
ments may be concluded. Important data have been secured, 
and it seems unwise to expend further effort in this direction. 
DAIRY HUSBANDRY. 
Experiments along dairy lines have been in progress during 
the entire year, and the bulletins issued by this department are 
in wide demand. Bulletin No. 31, entitled ‘‘The Food Value 

