having due regard to the varying conditions and needs of the respective states or territories.

SEC. 3. That in order to secure, as far as practicable, uniformity of methods and results in the work of said stations, it shall be the duty of the United States Commissioner of Agriculture to furnish forms, as far as practicable, for the tabulation of results of investigation or experiments; to indicate from time to time such lines of inquiry as to him shall seem most important; and, in general, to furnish such advice and assistance as will best promote the purpose of this act. It shall be the duty of each of said stations annually, on or before the first day of February, to make to the governor of the state or territory in which it is located a full and detailed report of its operations, including a statement of receipts and expenditures, a copy of which report shall be sent to each of said stations, to the said Commissioner of Agriculture, and to the Secretary of the Treasury of the United States.

SEC. 4. That bulletins or reports of progress shall be published at said stations at least once in three months, one copy of which shall be sent to each newspaper in the states or territories in which they are respectively located, and to such individuals actually engaged in farming as may request the same, and as far as the means of the station will permit. Such bulletins or reports and the annual reports of said stations shall be transmitted in the mails of the United States free of charge for postage, under such regulations as the Postmaster-General may from time to time prescribe.

SEC. 5. That for the purpose of paying the necessary expenses of conducting investigations and experiments and printing and distributing the results as herein before prescribed, the sum of fifteen thousand dollars per annum is hereby appropriated to each state, to be especially provided for by Congress in the appropriations from year to year, and to each territory entitled under the provisions of section eight of this act, out of any money in the Treasury proceeding from the sales of public lands, to be paid in equal quarterly payments on the first day of January, April, July, and October in each year, to the Treasurer or other officer duly appointed by the governing boards of said colleges to receive the same, the first payment to be made on the first day of October, eighteen hundred and eighty-seven: Provided, however, That out of the first annual appropriation so received by any station an amount not exceeding one-fifth may be expended in the erection, enlargement or repair of a building or buildings necessary for carrying on the work of such station; and thereafter an amount not exceeding five per centum of such annual appropriation may be so expended.

SEC. 6. That whenever it shall appear to the Secretary of the Treasury, from the annual statement of receipts and expenditures of any of said stations, that a portion of the preceding annual appropriation remains unexpended, such amount shall be deducted from the next succeeding annual appropriation to such station, in order that the amount of money appropriated to any station shall not exceed the amount actually and necessarily required for its maintenance and support.

SEC. 7. That nothing in this act shall be construed to impair or modify the legal relation existing between any of the said colleges and the government of the states or territories in which they are respectively located.

SEC. 8. That in states having colleges entitled under this section to the benefits of this act, and having also agricultural experiment stations established by law separate from said colleges, such states shall be authorized to apply such benefits to experiments at stations so established by such states; and in case any state shall have established under the provisions of said act of July second, aforesaid, an agricultural department or experimental station, in connection with any university, college, or institution not distinctively an agricultural college or school, and such state shall have established or shall hereafter establish a separate agricultural college or school which shall have connected therewith an experimental farm or station, the Legislature of such state may apply in whole or in part the appropriation by this act made to such separate agricultural college or school, and no Legislature shall by contract, express or implied, disable itself from so doing.

SEC. 9. That the grants of moneys authorized by this act are made subject to the legislative assent of the several states and territories to the purposes of said grants: Provided, That payment of such instalments of the appropriation herein made as shall become due to any state before the adjournment of the regular session of its Legislature meeting next after the passage of this act shall be made upon the assent of the governor thereof, duly certified to the Secretary of the Treasury.

SEC. 10. Nothing in this act shall be held or construed as binding the United States to continue any payments from the Treasury to any or all the states or institutions mentioned in this act, but Congress may at any time amend, suspend, or repeal any or all the provisions of this act.

Approved, March 2, 1887.

Appendix B.

THE WORK OF A FIRST-CLASS DAIRY SCHOOL.

[This description of Dairy School work is from a bulletin of the University of Wisconsin. Other Dairy Schools endeavor to do similar work, and do so so far as means are provided. Several other Agricultural Colleges have Dairy Schools of the first class, but the Wisconsin course will indicate the nature of the work in all.]

I. COURSE OF STUDY IN THE WISCONSIN DAIRY SCHOOL.

1. Twenty-four lectures by Dr. S. M. Babcock on the constitution of milk, the various methods of milk testing, the conditions which affect creaming and churning, the principles involved in the manufacture of cheese, the relation between composition of milk and yield of cheese, and allied subjects.

2. Sixteen lectures in dairy bacteriology, by Dr. H. L. Russell, on the relation of bacteria to dairy problems, including the care and treatment of milk in its natural state, normal and abnormal fermentations in milk, butter, and cheese, and the preservation of milk for economic purposes.

This course will be based upon text-book work, supplemented by lectures and demonstrations. Quizzes, involving the practical relation of above subjects to modern dairy principles, will be held from time to time.

3. Creamery management and dairy book-keeping, by Prof, E. H. Farrington, including instruction in recording milk at the intake, calculating patrons' dividends, shipping accounts, and other matters relating to the business of the creamery and cheese factory.

4. Ten lectures on the theory and art of cheese-making, by Mr. J. W. Decker. 5. Ten lectures and demonstrations, by Prof. A. W. Richter, Instructor in Engineering, on the care and management of the boiler and engine.

6. Eight lectures, by Prof. F. H. King, on heating, ventilation, and other physical problems connected with dairy practice.

7. Eight lectures by Prof. W. L. Carlyle, on the breeding and selection of dairy cows.

8. Eight lectures, by Prof. W. A. Henry, on the feeding and general management of dairy cows.

9. Eight lectures, by Dr. Simon Beattee, on the common diseases of the dairy cow.

FACILITIES FOR INSTRUCTION.

In Hiram Smith Hall the University of Wisconsin has a dairy building which, for size, appearance, and equipment, is in some fair degree commensurate with the great dairy interests of our commonwealth. It is constructed of Dunville white sandstone and white brick, the exterior of the upper stories

being finished in pebble and beam work. With equipment it represents an outlay of about $40,000. The main structure is seventy-five feet front by fifty-four feet in depth, and three full stories in height. The boiler room and refrigerator form an addition twenty feet by forty-eight feet, one story in height. In the boiler room are a sixty horse-power steel boiler and a twentyfive horse-power Allis-Corliss engine.

The university operates the creamery, also the milk and cream pasteurizing departments in the Dairy School building throughout the year, receiving milk from about sixty farms in the vicinity of Madison. The milk supply varies from five thousand to ten thousand pounds per day, according to the season of the year. The products of the Dairy School are fancy print and larger packages of butter, full cream cheddar cheese, and pasteurized cream. These are delivered daily to families in Madison and other cities. Daily shipments are also made to Chicago and Milwaukee. Pasteurized milk is supplied to invalids and ailing infants upon doctors' prescriptions, the results proving highly satisfactory. Six persons are employed regularly in manufacturing and delivering the products. By handling milk in such quantities, and catering to a select trade, those in charge of the school are compelled, by the very nature of the work, to keep well to the front in dairy knowledge and practice.

The purpose of the present plan of operating the factory is not money-making, but that there may be the largest opportunity for investigation and that the instructors may be practical and up to date in their knowledge of dairy matters.

THE CREAMERY.

The c.eamery room, thirty-six by forty-eight feet in size, is on the first floor. Milk is delivered at a covered driveway in the rear, and, from the weigh can, flows by gravity into a large receiving vat on a platform in the creamery. All of the latest forms of the leading power separators will be in use for instruction.

Near the front of the room are two three hundred gallon cream ripening vats, beside which are two box churns of different patterns and a four hundred and fifty-gallon combined churn and butter-worker. In front of these is the Mason power butter-worker and other apparatus incident to the creamery. A Wicks refrigerator opens off the creamery for the storage of butter.

Two instructors direct the work of the students running the separators, which will include the leading kinds and latest forms of centrifugal-power cream separators, while one instructor supervises the students in charge of the cream and the churning and working of the butter. Professor Farrington gives general supervision and receives the blanks filled out daily by the students, each one of whom is marked upon his work.

From time to time samples of butter secured from different sources will be scored by the class, for the purpose of increasing their knowledge of the wants of the market.

Butter made by the students is also inspected and its defects as well as the points of excellence are explained and traced to their causes.

The process of butter-making will be conducted daily on the creamery plan, from analyzing the milk at the intake to marking packages for shipping from the refrigerator.

MILK INSPECTION.

A detail of students, in charge of an instructor, receives the milk daily as it is delivered by the sixty patrons at the creamery intake. The students are taught to inspect the different lots of milk as they arrive, using the Wisconsin curd test, which aids in detecting those lots of milk that are particularly injurious in cheese making, also to test the acidity of each lot of milk and how to take the composite samples for the weekly fat tests.

The automatic skim milk weigher is also used for apportioning to each patron his share of the skim milk. A test of the speed, capacity and skimming efficiency of the separators is made by the students each day. After they have become sufficiently familiar with the different machines, they are given an opportunity to note the effect which a change of speed of the separator bowl, variation in temperature of milk, and an increase or decrease in the amount of milk separated per hour, has on the cream and skim milk obtained from the different separators. The effect of various changes in the cream ripening, churning and butter-working processes is also studied, as well as the packing and shipping of butter in different styles of packages.

Printed blanks are used in the instruction to help the students understand the work expected of them each day. Various observations and records of weights and tests are reported on these twenty different blanks, and the students are marked on the neatness and appearance of their daily blanks, as well as on the accuracy and faithfulness with which their work has been done.

THE CHEESE ROOM.

The cheese room adjoining the creamery is twenty-seven by thirty-three feet in area. In this there are eight steam-heated cheese vats of three hundred pounds capacity, each equipped with a complete set of cheese-making apparatus. An elevator carries the cheese and other materials from this room to the upper floors. Adjoining the cheese room is a testing room, a store-room and a pressroom, with gang cheese presses.

In the cheese room the students will be drilled in the use of the rennet test, which has done so much to advance cheese-making, the use of curd mills, lactometers, and acid tests as applied to cheese-making, and are given a thorough drill in judging cheese. Milk from the different patrons will be examined by the Wisconsin curd test, which has proved so valuable in detecting those lots that are of doubtful quality in cheese-making. The hot-iron test, both for indicating the time for drawing the whey and when to put the curd to press, will be used. The milk and whey will be tested, so that the losses in the process of manufacturing may be located. Instruction will be given in the proper bandaging, pressing, and dressing of cheese, as well as the proper temperature of the curing room and care of cheese on the shelves. Samples of cheese from different sources will be secured, and the students given practice in scoring them, estimating their worth, and recognizing the demands of the market.

Some one of the students at each vat is given a foreman's blank each day, while others give special attention to the rennet test, temperatures, salting, bandaging, and pressing the cheese. The work is systematically arranged so that every student gets a thorough drill in the various manipulations of cheesemaking. Experiments are also made to show the effect which changes in the temperature of cooking the curd, as well as different amounts of rennet or salt, have upon the quality of the cheese.

Three instructors are required to direct the work of the students in the cheese room. The head instructor gives general directions and receives the blanks filled out daily by each student, and marks all students under his charge. Each of the remaining instructors has charge of the students on duty at four cheese

vats.

PASTEURIZATION.

The pasteurization of milk and cream has grown to such importance that this work has been given a room under charge of a special instructor in this branch. Here is found a power pasteurizer, a power bottle-washer, and other pieces of apparatus and devices requisite to handling pasteurized cream and milk in a commercial way.