IO STORRS AGRICULTURAL EXPERIMENT STATION. 
NUTRITION INVESTIGATION. 
The Station nutrition investigations, under the direction of 
Prof. W. O. Atwater, have been carried on at Middletown as 
usual, in cooperation with Wesleyan University and the U. 5. 
Department of Agriculture. The work of the past year has 
included investigations with men in the respiration calorimeter 
and a study of the chemical composition and the nutritive value 
of poultry. An account of the nutrition investigation and dis- 
cussion of results obtained is given by Prof. Atwater in several 
articles in this report. An article by Mr. R. D. Milner, dis- 
cussing poultry as food and the possibilities of poultry raising 
in Connecticut, is also included. 
DAIRY BACTERIOLOGY. 
The subject of pure foods is attracting more attention each 
year, and, as a result, Dairy Bacteriology is recognized as of 
vast importance. In the production of wholesome milk, and 
in the manufacture of butter and cheese, bacteria play an im- 
portant part. We now recognize the fact that certain bacteria 
are beneficial, and certain others injurious. It becomes, then, 
the office of the bacteriologist to tell us how the injurious may 
be done away with or reduced to a minimum, or how we can 
encourage those bacteria which are our friends. Dr. H. W. 
Conn has been retained by the Station as Supervisor of the 
work in Dairy Bacteriology. To properly carry out experi- 
ments along this line, a well-equipped laboratory is absolutely 
essential. The Agricultural College placed at the service of 
the Experiment Station a large room on the second floor of the 
Agricultural Hall. This room has been thoroughly equipped 
as a laboratory for Dairy Bacteriology. Expensive apparatus 
has been purchased, and a large amount of the Station funds 
during the past year has been devoted to this work. It seemed 
the wise policy to equip the laboratory as thoroughly as the 
funds would permit. For this reason no expense has been 

