l Kentucky Agricultural Experiment Station. 45  
in the field are routed.out to the best advantage as regards both T
efficiency and economy, the idea being to cover as many parts Yr .
i of the State as possible at any given time, making due allow-  
ance for special demands as may occur from time to time.  
‘  These inspections embrace drug stores, groceries, bottling i  
works, dairies, meat markets and slaughter-houses. We are do-  
ing some special work in studying methods of inspection and  
scoring of all places where foods are prepared or sold.  
,1-1;- DRUG LABoRAcroRY. This laboratory has had so much mis-  
_ eellaneous work to do that the official work has suifered in con-  
the sequence. Some of the unofficial eases submitted, however, have i  
ms, T been of particular importance. During the year, 259 official and  
gse 65 unofficial samples have been analyzed, making a total of 324. Y
the Bixcrnnronocicnn LABORATORY. A preliminary investigation  
Sis, upon bottled waters shows that a water, originally no doubt first  
the I class from a sanitary point of view, is, when sold, found to be  
ap- sometimes highly contaminated. Ourlwork on the sanitation of  
my pop manufacturing plants and the examination of their products  
mg shows that there is often gross carelessness in putting up bottled  
art i l)€V€I°Elg€S. · '  
,1% _ In this laboratory, during the year, there have been examined  
gdg V 1,832 official and 245 unofficial samples, making a total of 2,077. L 
,1%   BAKERY Lnnoaivrony. Mr. Dabney has done some very in-  
md -  teresting work on yeast stimulants. He has carried on a large   ·
ub- · number of experiments showing the relative activity of certain  
gm  1 mineral compounds in stimulating the growth of yeast. This  
gat  V was followed by baking tests to connrm the experimental work  
  and also to demonstrate the comparative effect, under actual bak-  
  ing conditions, on the size, color, texture, and other eonsidera-  q i
~ tions that go to make a good loaf of bread. There were 234 yeast .  
thc I  fermentation experiments made to determine the acceleration in  
pon Q_  speed of fermentation by the addition of certain mineral salts `  
an   and 54 sponge dough expansion tests to measure the effect of  
de- ’ varying quantities of certain ingredients upon the period of   ~
· fermentation. i  
reg- ‘  A part of the work of the laboratory has been the analysis  
tors A  and baking tests of fleurs sent in by millers, jobbers and private  
_  . tf