research dairy bacteriological laboratory, with adjoining storeroom and a room for washing dishes and preparing media. Next to these is the students' laboratory for dairy bacteriology, with a capacity of 24 students. Both laboratories are connected with small insulated rooms to be used as incubator, refrigerator, and pure-culture rooms. Across the hall are offices for the dairy bacteriologist and assistant, a library, a reading room, and a small class room for 12 students.

A few rods from the dairy building will be erected a small house for the skim-milk weigher and buttermilk spigot. This scheme has been adopted in order to remove the slops and flies as far as possible from the dairy building.

The dairy building recently completed at the Pennsylvania State College (Pl. XXVIII) is built in the Italian style and contains two stories above a high basement. The base is of Hummelstown brownstone, the superstructure of a rich Roman brick with terra-cotta trimmings. The building is constructed in the most substantial manner and is fireproof throughout. The corridors and workrooms in the dairy building have tiled floors and a tiled wainscot 6 feet high, the remainder of the interior finish being of red oak. A tunnel connecting with the college heating plant serves to bring high and low pressure steam and electricity to the building, which is heated and ventilated by the Sturtevant system. The machinery will be operated by electric power, but high-pressure steam for operating steam turbine separators is also provided, while the laboratory will be supplied with gas from a gasoline plant.

The basement of the dairy building contains a room 22 by 44 feet for instruction in private dairying, a workshop 21 by 35 feet, two cheese-curing rooms-one with refrigeration, a fan room, and an ice-machine room.

On the main floor is the butter room, 45 by 57 feet, an intake and wash room, a cheese room 34 by 35 feet, a large refrigerator, a commodious toilet and locker room, a milk-bottling room, and an office.

The second floor contains a large lecture room 34 by 44 feet, a small lecture room 22 by 35 feet, a milk-testing laboratory 34 by 35 feet, and offices for the professors of dairy husbandry and of agricultural bacteriology.

Ample storage room is provided in the attic, and a large lift connects all the stories.

The Kansas State Agricultural College has recently completed a dairy building at a cost of $15,000. (Pl. XXIX, fig. 1.) The building is of stone, one story and basement, and will be used exclusively for class room and practical work in dairying.

The New Hampshire Agricultural College has completed during the year a new range of seven greenhouses, at a cost of $7,000. One