22 STORRS AGRICULTURAL EXPERIMENT STATION. 
DAIRY BACTERIOLOGY LABORA TORS 
BY W. A STOCK ENG, 

The officers of the Storrs Experiment Station were among 
the first to recognize the importance of the subject of bacteri- 
ology in its relation to the dairy and the work and problems of 
the dairymen. For some years the Station has given a part of 
its attention to this field of investigation and experimentation. 
Previously the work has been hampered because of inadequate 
laboratory facilities, but at the beginning of the present year 
Director L. A. Clinton decided to strengthen this line of work 
by equipping a new laboratory which should meet the require- 
ments of the work, and for this purpose several hundred dollars 
of the Station funds have been expended. This laboratory is 
located on the third floor of Agricultural Hall and occupies the 
entire north end of the building, with windows on the east, 
north, and west. The laboratory consists of three rooms, which 
may be designated as follows: 
Room No. 1. This might properly be termed the kitchen of 
the bacteriological laboratory, since it is in this room that the 
glassware and other utensils are washed, the sterilizing done, 
and the culture media made. The room is fitted with a sink 
which has running water supplied by a tank above. Live 
steam is brought from the high pressure boiler in the creamery 
below and is used here for heating water and for sterilizing 
certain of the utensils used. At the end of the sink is a large 
draining table covered with zinc. In this room is located the 
dry air sterilizer which can be seen standing on the end of 
the table in Fig. 1. This is used for sterilizing all of the 
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