Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1892-09-15
THE DAIRY SCHOOL


AT tho State Agricultural College Opens
oct. 24-Tho Course of Instruction.
Prof. W. w. Cooke of the State Agricult-
ural College has issued tho following cirou-
lar:
The second session of the dairy school will
begin Monday, Oct, %, 1892 and continue
four weeks, six days in the week.
The decided success of the school last year
has encouraged the trustees to make prep
aratons for a still better session this year.
Although the creamery building was sup
posed, when built to have ample accommo-
dations yet the large number of students
and visitors who were present at the first
session showed conclusively that we must
enlarge if we are to meet the demand. Ad-
ditions have therefore been made until we
have almost doubled our available space.
The school is designed to give instruction
in the science and art of butter making,
the handling of various kinds of dairy APP
paratus, the care and handling of milk, the
testing Of milk, detection of authorizations
| and the examination of butter of different
makes and qualities.
The school will be under the immediate
charge of Mr.. II. b. Gurler of DO Kalb
ILL.,, who so ably filed the position at the
last session.
The new dairy house at the University
was built with special reference to the work
of the Dairy school, and no expense was
spared to fit it out with apparatus aud sup
plies for making the school a success
Considerable time will be devoted to
| teaching the students how to test milk and
cream, how to detect skimming or watering
and to the testing of their skimmill; and
| buttormilli to see how good work they are
doing. laboratory for this purpose is
! oil fu11 xyi {
and apparatus for milk test ng, with eight
testing machines.
Lectures will be given on the general care
of milk its production and the best methods
of handling it on the farm and at the cream
cry.
Two parts OF the general problem OF
creamery work will be given special promi-
hence during this session.
First-The structure of the separator, the
principles of its actions sources of trouble
and how to overcome them, in fact the
whole makeup aud operation of the separ-
ator, SD that the pupil can run them under
all circumstances, know when they are run
ming rigNN and If wrong, what is wrong
and how to fix it,
Second--The problem of the losses that
occur in butter making, especially the losses
known as mechanical that are usually over
iOpheu " anu WHICH nave az
important bearing on the net profit Of the
creamery. The relation of the different
kinds of seperators to those losses, will be
carefully noted.
REQUIREMENTS.
No entrance examination will be held anC
no definite standard OF scholarship required
l for admission. In fact, what a person
knows or does not know of bool; knowedG
5 Is u secondary matter in this course. Tn
purpose is not TO give a general education
but to furnish technical and practical in
struction in the single subject Of the hand
ling and manufacture of dairy products.
THE EXPENSE SMALL.
There is no charge for tuition. Reduce
rates will be given by the principal rail
! roads of the State to students Room an,
board can be had at 5 t. $3.50 Per week
50 that $50 to $25 will cover the entire eX
; tire expense of the school. 1t will be hes
to make arrangements for room and boar,
and half fere certificate at leGst week be
fore the beginning of the school.
E The dairy school will begin Monday, Oct
"a, 1892, and continue six days in the wee
for four weeks.
W. W. Cooke, professor of agriculture
will furnish any further particulars and
. reduced fare certiiicat, upon application.