detection of adulteration. Under the head of Soils and Fertilizers, the demands of the various crops upon the soil are considered. The entire work of this course is supplemented by constant practice in the laboratory.

GRADUATION.

Students are entitled to the certificate of the University upon the following conditions:

First-The completion of the prescribed course with an honorable standing in deportment, and thoroughness and intelligence in subjects studied.

Second-A practical experience in field work, either at the University or elsewhere as shall appear in reports received from responsible sources.

This certificate admits students to any one of the special lines of study provided in the college of Agriculture.

STUDENTS' DEBATING SOCIETY.

A society for the purpose of improvement in elocution and debate, and for obtaining instruction, in the form of lectures, gives excellent opportunities for entertainment and culture. The following lectures were given under the auspices of this society the past year:

Nov. 10, John F. Downey and Eugene D. Holmes, "A Bicycle Tour in Europe;" Nov. 10, Conway MacMillan, "The Golden-Rod;" Nov. 22, Henry T. Ardley, "Original Design;" Dec. 1, O. C. Gregg, "How to Control Men;" Dec. 18, C. R. Aldrich, “Planning Farm Buildings;" Dec. 22, James P. Pinkham, "The Voice of Dead Nations;" Jan. 7, Otto Lugger, "Marine Animals;" Jan. 10, J. T. McCleary, "Recreations with the Dictionary;" Jan. 19, W. W. Pendergast, "Indian Massacre;" Jan. 26, H. M. Bracken, "A Visit to the West Indies;" Feb. 10, C. W. Hall, “A Trip to New Orleans;" Feb. 23, J. M. Dowling, "Education;" Mar. 2, C. W. G. Hyde, "Walter Scott and His Works;" Mar. 10, H. W. Brewster, "Cremation."

THE DAIRY SCHOOL.

The third session will open on the 3d of January, 1894, and, continuing four weeks, will close January 31.

The number of students admitted is limited by the Board of Regents to the first fifty applicants. Application for admission should be addressed to Clinton D. Smith, St. Anthony Park, Minn.

This course is designed to furnish the persons who are actually engaged in the manufacture of butter and cheese in the factories of the state, opportunity to study the chemical principles underlying their business and at the same time to become expert in the best method of manufacture. Recognizing the fact that such persons can not be away from their business for a long period and have not the funds to pay for board and room longer than is actually necessary, the course has been so arranged that the time of each student is fully occupied by lectures and actual work at the vat, separator, churn or butter worker every hour for six days in the week.

Every student is engaged in the afternoon in practical work in the cheese and the butter rooms, while the forenoons are occupied by lectures, milk testing, judging butter, and studying boilers and engines.

The instruction in the course will be given as follows:

DAIRY CHEMISTRY.

A lecture will be given by Prof. Harry Snyder at eight o'clock in the morning of each day in the lecture room of the Dairy Hall. These lectures will give a comprehensive study of the composition of milk, the chemical changes that take place in the souring of milk, ripening of cream, and the various processes of manufacture. The use of the lactometer, lactoscope and the Babcock and Biemling milk tests is fully explained. Practice in the use of these instruments is continued until each student becomes expert in detecting the adulteration of milk and in milk testing. The system of paying for milk according to its actual content of butter fat is fully explained.

BUTTER MAKING,

The work in this department may be classified as follows:

(a) Cleanliness. By inspection and constant attention to de

tails, habits of personal cleanliness are formed. The practice of neat and clean methods of handling milk and doing dairy work is insisted upon.

(b) Instruction is given in judging milk, in regard to cleanliness and purity, as it is delivered at the factory.

(c) Sampling and testing milk.`

(d) Setting up, speeding, oiling and managing separators, measuring capacity of separator, regulating proportion of cream, testing skim milk, detecting and preventing wastes.

(e) Care of cream, proper temperature and conditions for ripening to secure exhaustive churning.

(f) Churning, proper temperature and condition of cream when ready to churn, condition of granules when churning should be stopped, methods of washing butter, proper,temperature of butter, proper temperature of water.

(g) Working butter, securing sufficient working without injuring the grain, quantity of salt and its incorporation into the butter.

(h) Packing and subsequent handling.

(i) Judging and scoring butter.

CHEESE MAKING.

Instruction is given in the manufacture of Cheddar and other popular kinds of cheese according to the most approved methods. Each student analyzes the milk as it comes to the factory and performs the whole process of manufacture daily, receiving constant instruction in all the details and in the use of new appliances and tests for detecting and preventing wastes.

MANAGEMENT OF ENGINES AND BOILERS.

A ten o'clock a. m. instruction is given in the cutting and fitting of pipes, the construction, firing and economical management of steam boilers, the adjustment, speeding and running of engines, speeding and placing of shafting, pulleys and such other mechanical appliances as are needed in creameries and factories. FACTORY BOOK-KEEPING.

Instruction is given in keeping a systematic record of the accounts of a creamery or cheese factory, including the method of paying for milk according to its fat content,

EXPENSES.

A registration fee of $10 is required of each student who is not enrolled in the regular school course.

Board can be obtained at reasonable rates in either of the two cities or at St. Anthony Park. The Interurban electric railway affords constant communication with either city. Assistance is given in finding a boarding place.

BUILDINGS.

The home is a three-story building, the main floor of which contains a parlor, an office, the library and a large recitation room, part of the recitation room being used as a reading room. The lower floor contains a dining room, kitchen, wash-room, and necessary appurtenances. The upper floor is used for dormitory purposes.

Pendergast Hall is a large five-story brick building heated by steam. The basement contains a bath room, lavatory and heating plant. On the ground floor are the assembly room and two recitation rooms. The three upper stories are occupied by students.

The Dairy Hall erected in 1891 is unsurpassed in convenience of arrangement and completeness of equipment by any building in the United States erected for a similar purpose. The butter room is large, well lighted and supplied with all the necessary apparatus for butter making. All the better kinds of steam separators which have a capacity of 1,200 pounds per hour or more and leave less than 3 per cent. fat in the skim milk, and the different styles of churns and butterworkers are in constant use. The cheese room is lighted by windows on three sides, and is provided with ten cheese vats, with the necessary accompanying utensils. Hot and cold water and steam are supplied to each of the cheese vats and at several convenient points in the butter

room.

Chemistry Hall contains the chemical laboratory on the first floor, while the second floor is occupied by lecture and laboratory rooms specially adapted to the instruction and practice of agricultural chemistry.

The Farm House is a large four-story frame building heated by steam and containing thirty rooms, some of which are now occupied by such students as cannot be accomodated in Pendergast Hall.

The Green House is used for propagating plants to be used in botany and horticulture, and for experiment work in these lines.

The Veterinary Hospital furnishes quarters for sick animals and rooms for clinics, and for lectures to the students of the School of Agriculture.