Register of Merit. This work has been conducted without expense to the Station other than the time required on my part as tester. Three days are required for making the tests, and the necessary travel, and another day for the compilation and reporting of results, or a total of four days in each month.

Some investigation has been carried on with regard to the value of paraffin in the curing of cheese. It has been shown that this substance can be applied to newly made cheese very easily and cheaply, improving the quality and lessening the waste. The results of this investigation have been embodied in a thesis written by Mr. O. G. Simpson who assisted in the work.

Under the direction of this department Mr. Ira P. Whitney investigated the efficiency of cream separators under farm conditions, the results also being embodied in a thesis. This investigation developed the fact, among others, that the average farmer does much closer skimming with his machine in summer than in winter.

In connection with the dairy school work the testing of the different makes of hand cream separators has been carried on. Seven different manufacturing concerns, and an aggregate of eight machines have been represented in this work.

The work in connection with the Station dairy herd has been limited to the matter of records. A daily record of the milk yield of each cow is on file, and a weekly composite sample has been. tested for butter fat. These herd records have been carefully kept for a number of years and are gradually becoming more valuable as additional data is obtained.

The testing of samples of milk and cream for outside parties increases each year. During the past twelve months the number of such tests approximates one hundred.

Cooperatively with the Department of Bacteriology some investigations have been continued relative to the handling of butter and cheese in tin packages. The investigations of the past year have had to do with what might be termed a curing box, rather than with an individual package. While the results so far obtained have been very gratifying, the number of trials have not been sufficient to warrant the drawing of any definite conclusions.

Respectfully submitted,

F. L. KENT.

DEPARTMENT OF BACTERIOLOGY.

During the year ending June 30, 1905, the major work in this department, has been experiments in canning fruits and vegetables by low temperature, or, sterilizing by intermittent pasteurization, and a study of the organisms which cause the deterioration of canned goods.

The object in view is to preserve the material in its natural condition, without breaking down tissue, coagulating albuminous matter, or destroying flavor by driving off the essential oil with excessive heat, as commonly practiced in canning establishments.

The method briefly described is; fill the cans with raw material and water, then after soldering on the cap with vent left open, the material is heated to 160 degrees F. at which temperature it remains for fifteen minutes. Upon removing the cans from the steam-chest, the vent is immediately closed with solder and a partial vacuum is formed in the can when cooled. This first heating, with vent left open, expels all air from the can and at the same time destroys most of the organisms which are in their vegetative state. In order to kill the spores, the cans are allowed to remain in a moderately warm temperature for twenty-four hours, to induce them to germinate, and lose their heat resisting power. The cans are then heated again as before and the operation repeated the following day for the third time, which renders the material germ free.

The results thus far have been very satisfactory with green beans, wax beans, tomatoes, cauliflower, asparagus and cherries, all of which retained their natural flavor and color. Some trouble has been experienced with corn and peas owing to an anaerobic sporebearing germ, of greater resistance, and an especial study was made of these organisms with reference to their thermal deathpoint. The work is being continued.

Apple cider and other fruit juices, bottled and treated by this method, have remained perfectly sweet, retaining their natural flavor without acquiring a cooked taste.

Of 320 quart bottles so treated last fall, not one fermented, or was in any other way changed from a normal condition.

Some experimental work was done in preserving butter which, so far, has given good results; a tin box was constructed of dimensions to contain nine two-pound rolls of butter, and was provided with a lid made to fit into a flange on the outside. After paraffining the inside, the box was filled with butter, and lid sealed in place by pouring hot canning wax into the flange, hermetically sealing it.

The box was filled March 2nd and opened April 8th when the butter was found to be sweet and in excellent condition. One roll was kept out and placed on a plate to ascertain if it would deteriorate more rapidly then a check roll, which has been made from the same lot and exposed to the air.

The box, minus one roll, was again sealed and replaced where it had been kept before, in a cool place, with a check roll and the one which was removed from the box.

On June 21st the box was again opened and butter tested, it was found to be still in good condition and quite marketable. The original check roll was very rancid and covered with salt crystals. The roll taken out at the first opening of the box was much better preserved than the check, but it was slowly becoming rancid.

The only objection to this method so far as noted, was a small accumulation of water in the bottom of the box, which can be obviated. There is no other shrinkage, nor incrustation of salt on the wrapper paper.

This experiment in a small way has demonstrated that the rancidity of butter is evidently due to the activities of aerobic germs, decomposing the buttermilk and albumen in the water which the butter contains.

If further demonstrations prove as satisfactory as this one has done, the incrustation of salt on butter kept in cold storage may be overcome as well as loss of weight by evaporation, and butter may be kept sweet for a long period of time, in a moderate temperature. All the specimens of diseased animals and fowls received at the laboratory were given prompt attention, but no serious outbreak of bacterial disease was found. Respectfully submitted,

E. F. PERNOT.

DEPARTMENT OF HORTICULTURE AND OLERICULTURE.

To the Director of the Oregon Experiment Station,

DEAR SIR:--I have the honor to present herewith the report of the work in the Horticultural Department for the past year.

At the opening of the year the work of taking care of the Experimental orchard was again assigned to me until someone was appointed to take charge of the work. But owing to the fact that no one has been appointed, the work has fallen to me during the whole year. With the assistance of Mr. W. Wicks, I have been able to prosecute the work fairly well.

In addition to the above I have had charge of the hop yard which is planted with varieties secured from the Department of Agriculture and are being grown in cooperation with the said Department.

ORCHARDS.-There have been a great number of varieties of newly introduced apples grafted, and the young trees set out in the orchard in places where they were needed to fill up blank places, which had been caused by trees dying out. Also a number of trees have been top grafted. These have been principally Ben Davis worked with Cox's Golden Pippin and a few native crabs have been worked onto the Ben Davis stock.

The trees on the west of the orchard have been thinned out in

order to make them more uniform. These trees were planted for Professor Cordley's use and consequently were set too close for a permanent plantation, thus the cause for thinning out.

All trees have been well cared for in the way of winter pruning, as well as the plowing and putting the surface of the ground in good condition by frequent cultivation.

All varieties of fruits have been cared for during the year and notes taken on same.

I have been working in connection with the Department of Agriculture for three years and am still carrying on the work of recording the date of blooming, the date of leaf bud opening, the date of terminal buds forming and the ripening of each variety of fruit.

CABBAGE. There has been finished up and reported upon during the early part of the year the testing of 39 varieties of cabbage. The above crop was disposed of at two cents per pound in most cases. GARDENS.-The old strawberry plants have been plowed up, the ground well manured, also other parts of the garden plats.

POTATOES.-There have been 49 varieties of potatoes received from the Department at Washington; each variety being introduced from England, except in a few cases supposed to have originated with the Department.

Besides the above, twenty-three varieties have been handed to me from the Agricultural Department of the College, making in all seventy-three varieties. Very careful notes have to be taken on the above during the growing season, thus entailing a great deal of time and labor.

CORN.--Two long rows of sweet corn have been planted, namely the Vorhees, a new corn sent out last year for testing, and having been found very promising all the seed was saved from the few plants last year and planted this season. It is very valuable owing to its great earliness.

CUCUMBERS.-These have been sown very plentifully, the seeds of a new variety having been sent here by the Atlee Burpee Seed company for testing.

BROCOLI.-Experiments have been conducted with this grand winter vegetable for the purpose of determining if it be possible to mature seed. I am glad to say that for two years I have been successful in maturing this crop. This, of course, is only in a small way but it goes to show that it is possible to raise seed in this location. The only drawback is that in order to be perfectly true, it would be advisable not to permit the wild mustard to bloom in the vicinity as the plant becomes contaminated with the mustard and it is very apt to show the effects.

I have quite a deal of Scotch Kale seed maturing. This I have placed far from any other variety of the family, so am in hopes of being able to obtain some true seed.

Respectfully submitted,

GEORGE COOTE.