A special course in the preservation of milk and cream for direct consumption will be given during the latter part of the Dairy School. Several lectures on this subject will be given by Dr. Russell, who will have general supervision of the work. The course will include an exposition of the bacteriological principles underlying the methods of pasteurizing and sterilizing of milk and cream. The student will be taught the conditions essential in apparatus for this purpose, the methods of manipulating the same, methods of restoring the viscosity of pasteurized cream, and the way that milk and cream should be handled so as to be guaranteed free from all disease germs.

Owing to the present restricted space at our disposal, only a limited number of students can be accepted. Those students whose average standing in the mid-term examination is eighty-five or above, and who show special proficiency in bacteriology and the practical creamery work will be eligible to this course. A special fee of $1.00 will be charged for this course.

An opportunity will be offered those students who desire to remain after the close of the school to do further practical work in the pasteurizing room.

THE OFFICE, LABORATORY, ETC.

In the second story is the office, with fire-proof vault, lockers for workclothes of one hundred students, toilet and bath rooms; also a cheese-curing room and a large room for instruction in farm dairying and advanced cheese-making. In the third story is a reading room, lecture room, and a large laboratory for milk analysis, also a private laboratory for advanced work.

All of the rooms are heated directly by steam radiators and indirectly by hot air forced to the several rooms by a Sturtevant fan, run by its own two horsepower engine. The building is designed wholly with reference to practical instruction in dairying, and is arranged for the accommodation of one hundred students.

MILK TESTING.

To be abreast of the times, the creamery operator and the cheese-maker must be thoroughly skilled in the use of the Babcock test, an apparatus invented by Dr. Babcock, one of the instructors in the Dairy School. Students will be given thorough instruction in the use of the Babcock and other simple milk tests, and will be taught to determine accurately the amount of fat in samples of full milk, skim milk, buttermilk, and whey. Steam turbine, belt, and hand-power Babcock test machines will be provided. By the use of the test in connection with the Quevenne lactometer students are taught to detect watering and skimming; with this test and a balance he will determine closely the amount of fat in a given sample of cheese He will also be taught to determine approximately the amount of fat in a given sample of butter. Lastly, he will be shown how to measure the necks of the test bottles in such a way as to know if they are correctly graduated.

This course will be under the direction of Professor Farrington,

DIVISION OF DUTIES.

Dairy instruction will be divided into five courses-lectures on dairying, milk-testing, butter-making, cheese-making, and pasteurization. The class will be divided into three sections, one of which will be assigned to the laboratory, a second to the creamery, and the third to the cheese room. All dairy students will meet in the lecture room on week days daily from eight to nine o'clock, for the lecture on dairying. At the close of the lecture each section will pass to its assigned duties in the laboratory, creamery, or cheeseroom. By changing from day to day, each student will spend two days each week in each of the three departments.

FARM DAIRY INSTRUCTION.

This circular will fall into the hands of some who do not intend to become factory operators, but rather dairy farmers. Such students should take the Short Course in Agriculture, which opens and closes at the same time as the Dairy Course.

In the Short Course every line of instruction is arranged to give the largest amount of help possible to young farmers who have but a limited time for study. Not only are the leading lines of agriculture considered, but farm bookkeeping and business accounts, farm blacksmithing, farm carpentry, etc., are taught. There are thirteen instructors in this course.

There will be lectures on dairying by Dr. Babcock and practical instruction in butter-making by an assistant.

Thorough instruction will be given in the use of the Babcock milk test and the separation of cream by all the leading hand separators. The churning of cream and working and packing of butter will constitute a portion of this instruction.

An Illustrated Circular describing the Short Course studies will be sent on application to R. A. MOORE, Madison, Wis.

EXAMINATIONS.

At intervals during the term, and at its close, the students in each of the sub-courses will be subjected to examination, written and practical. During the term students are given fifteen written examinations, and they are also marked by five instructors in the different lines of practical work. This includes the running of the separators, cream ripening, butter-making, cheesemaking, and milk testing. The students are marked on the scale of one hundred as perfect and sixty as failing to pass. At the close of the term a written statement, signed by the dean, will be furnished, giving the work performed and his standing, as shown by the examinations. No statement of standing will be given except to students who have attended the full term and who have taken all the examinations.

FACTORY AND ADVANCED DAIRY INSTRUCTION,

Opportunity is offered for dairy instruction along theoretical and practical lines at other seasons of the year than during the session of the Dairy School. This instruction will embrace the two following lines of work :—

1. Practical creamery work.

2. Advanced dairying.

PRACTICAL INSTRUCTION.

During that part of the year in which the Dairy School is not in session a limited number of young men without previous factory training will be accepted as "factory pupils" in our creamery, coming for the purpose of preparing themselves thoroughly for the Dairy School instruction given in the winter.

A circular describing this work will be sent to any one applying for it. Opportunity will also be given for students who have taken the Dairy Course or its equivalent to continue practical work in special lines. The University makes no charge for this instruction, nor will it pay anything to the pupil for the work he may do.

ADVANCED DAIRY INSTRUCTION.

Work in the following lines is offered to students whose previous training, as determined by examinations, enables them to carry on advanced work advantageously.

The aim of the advanced course is to prepare the student for the duties of instructor in dairying or to assume responsible positions in advanced practical dairy lines.

ĎAIRY BACTERIOLOGY, by Dr. H. L. Russell. This course begins at the opening of the university year, Sept. 29, 1898, and continues until March, 1899. It will consist largely of laboratory work supplemented with lectures and collateral reading. Only students thoroughly familiar with the compound microscope will be admitted.

The fee for this course is $8.00, which covers use of microscope and cost of materials.

DAIRY CHEMISTRY, by Dr. S. M. Babcock. Laboratory instruction in chemical analysis of dairy products. Previous training in chemical manipu lation will be required of students admitted to this course. This instruction is given from the close of the Dairy School term until July. The fee for this course is $5.00.

EXPERIMENTAL DAIRYING, by Prof. E. H. Farrington. Experiments of various kinds are in progress at all times. Students who have had sufficient training will be allowed to take part in this work, which includes tests of various machines, apparatus, and methods.

DAIRY CERTIFICATES.

To secure a dairy certificate the candidate must have spent a full term with us and passed a satisfactory examination in all the sub-courses. A standing below sixty in any one examination makes the student ineligible to a dairy certificate. Further, he must have worked in a creamery or cheese factory for two seasons of not less than seven months each. One of these seasons must follow the period spent with us, and during this time the candidate must have practical charge of the factory in which he is working. He will report the operations of his factory monthly, or as often as directed, on proper blanks furnished by the university. The university holds the right to send an authorized person to inspect the factory of the candidate, and no certificate will be issued if an unfavorable report is made by the inspector. If all of the conditions are satisfactorily complied with, the candidate will receive a dairy certificate. Owing to the expense of inspection, the university does not agree to grant certificates to students operating factories in other states.

II. SHORT COURSES IN AGRICULTURE.

Many, and perhaps most of the Agricultural Colleges have what are termed "Short Courses in Agriculture." These short courses are intended for the benefit of ambitious young (and old) men and women who feel the need of more knowledge than they possess, and yet do not expect to take a full college course. They are usually planned either for one or two terms of three or four months. The terms usually begin in November and end in March. "Twoyear courses" usually mean two terms attended in successive years. are no entrance examinations and no educational requirements for admission except a common-school education and sufficient maturity to enable the student to deal with the subject presented. In some states they are largely attended, and students with gray hair and spectacles are not at all uncommon.

There

The courses vary greatly, according to the requirements of the agricultural industries of the state and the equipment of the college. In a great dairy state

that industry would be made most prominent, and in a stock-raising state the kindred industry of cattle breeding and management, while in grain-growing and horticultural states those interests would appear most prominently. It is therefore not desirable to give any actual course, lest it should be misunderstood by the casual reader to be the usual course, when, as a matter of fact, there may be no two colleges in the country which give the same course. The proper thing is for any one desiring to take a short course in the university to address the director of the Experiment Station of his state, who is always connected with the Agricultural College, and usually the head of it, and ascertain what course is offered. Instruction is usually free to residents of the state. In California, and perhaps other states, no regular "short course is announced, but any student is welcome to come at any time, take whatever studies he desires and is prepared for, and leave when he chooses, or when he must.

The subjects most suitable for a general short course are AGRICULTURAL PHYSICS, including not only the physics of the soil, but the principles affecting the draft of wagons and machinery, the building of country roads, wells, pumps, and windmills, construction of silos, and the like.

PLANT LIFE is a fundamental topic, including seed and its germination and all the process of growth.

PLANT PATHOLOGY logically follows the study of plant life, dealing, as it does, with diseases of plants, and, usually, their remedies.

BREEDING AND JUDGING LIVE STOCK of all kinds is a usual topic, together

with

FEEDS AND FEEDING, in which the student learns the principles of animal nutrition, and the science of feeding in such a manner as to derive most profit from the outlay.

VETERINARY SCIENCE is naturally included in a study of the care of live stock, and usually forms part of a short course. A two-year (two-term) course would usually include lectures in

AGRICULTURAL CHEMISTRY, of which, in any case, the student would absorb a good deal.

THE ECONOMICS OF AGRICULTURE is included in the short course of one university, and is likely to appear in more. It deals with such topics as are

discussed in this volume.

In different colleges, as already stated, different topics are included. Among them are such subjects as Farm Mechanics, Dairying, Bacteriology, Farm Bookkeeping, Organization of Farms, Entomology, and the like.

No one should imagine that in a course of any great mastery of any of these subjects. opened. He will breathe the university air. with earnest and wise men. He will begin to investigate, and if there is anything in him student for the rest of his life.

two terms it is possible to obtain But the student's eyes will be He will be inspired by contact learn how to think, and how to of value, he will be made a

Appendix C.

I. AGRICULTURAL EDUCATION IN THE COMMON SCHOOLS OF NEW YORK.

The beginnings of systematic instruction in agriculture in the common schools of New York is unique in that it resulted from a popular movement originated and carried through by the farmers themselves. Such movements seldom, if ever, crystallize into law, unless actively promoted by those interested. This involves not merely the adoption of "resolutions," which cost nothing, but the sending of some qualified person to the capital of the state during the session of the Legislature, to press it upon the attention of members of that body until the necessary votes are secured. This costs money, unless some public-spirited person is found able and willing to serve at his own expense, and it is greatly to the credit of western New York that they originated the plan and sent their agent to Albany to attend to the passage of the law. As first enacted the law was local, appropriating a comparatively small sum to be expended, at the discretion of Cornell University. The language of the first act was substantially the same, in this respect, as that of the law of 1899, which is given below. This general language left the university free to use its judgment as to methods, and the first work was avowedly experimental. The success, however, was so immediate and marked that after the first year or two the appropriation was largely increased, and was directed to be expended "throughout the state," as expressed in the act of 1899, which is here printed as a model for farmers in other states to work for. Its great value is that it leaves the university authorities untrammeled. Conditions in different states will seldom be the same, and it is wisest to leave the university authorities free to deal with whatever conditions may exist, they being held responsible that interest among farmers shall be actually awakened, and agricultural instruction actually brought to the homes of the people. As the result of the New York law, the director of the Cornell Station lately wrote me that the station was directly influencing more than 200,000 persons.

THE NEW YORK LAW.

The people of the state of New York, represented in Senate and Assembly, do enact as follows:

SECTION 1. For the promotion of agricultural knowledge throughout the state, the sum of $35,000, or so much thereof as may be necessary, is hereby