The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-01-13
Closing of the Dairy School.

school of the University of Vermont
aud Slate Agricultural College closed
December "a. 1t has been very sue
cessful. We attempted TO limit the
number of pupils to forty, but we actu-
ally had over fifty, besides quite a num-
Der from outside the state whose appli-
cations for admission we were obliged
to decline. There has been constant
stream of visitors throughout the whole
term, calculated at several hundreds,
and included nearly all of the prom
inent creamery-men and dairymen of
of the state. Mr.. II. B. Gurler, of De
Kalb, H., was the instructor in cream
ing and butter-making, and Mr.. j. L.
Hills, the chemist of the Experiment
Station, gave the instruction in testing
and all the laboratory work. This was
the first dairy school held in New Egg
land, and probably the best equipped of
any that has been held in the United
States up to the present time. There
were six separators used-the United
States butter extractor, which was run
both as an extractor and a separator,
the Sharples Russian steam separator,
the Danish Western separator, and the
De Laval Belt, Turbine and Hand sep
arators, all of the Alpha pattern. For
cooling cream there were the Heulings
cream cooler and Areator and the Behr
cream cooler. Churns were repre-
scented by the Moseley & Stoddard bar
rel churn and the Vermont Machine
Company's square box churn. The
butter-workers used were the Waters
hand-worker and the Mason power
worker and the new Fargo Centrifugal
worker. This last was new to New
England and made a great many
friends. We expect to see many of
them in use the coming season as re-
suit of their exhibition there. The
general outfit Of the creamery came
from the Vermont Farm Machine Com
pany of Bellows Falls and d. II. Bur
rel & Co. of Little Falls, N. Y, the
shafting, pulleys and betting from H.
N. Bates & Co. of Boston, beauti-
fully-running engine from B. F. Sturte-
want & Co. of Boston, and horizontal
tubular boiler from the Roberts Iron
Works, Cambridgepcrt, Mass. There
was provided an abundance of power
to run any or all of the machines, which
showed them at their very best. The
general work done in the separating
and churning has been remarkably
close. About half the samples of skim
milk have shown no fat by the Babcoch
test, and several of the butter-milks
have been the same. The Babcock test
) and the lactometer were the principa
tests shown. There were five different
kinds of the Babcock machines used
showing the different forms, and thu
pupils became quite expert in the test
ing of milk and its products and in de
tecting adulteration in any of them
The personnel of the class was mat
ter of satisfaction to us. More thar
} half of the class were professional
| creamery men and butter-makers, man,
a of whom have already high reputa
, ton for their work and product, an,
those were the men who were the mos
1 interested in the school and the mos
t anxious over the good they could ge
from it. The Department of Agricul
, ture of the Province of Quebec sen
' five delegates at public expense to b
d present throughout the session and fl
Y these for similar work in Quebec mex
:. year, while one of their official inspec
9 tors spent several days in taking note
u for future use. Altogether, we spent
!, very pleasant and profitable time, au
the trustees of the University are a
ready considering plans for enlargin
=. the buildings another year, lengthenin
u the course and adding work in cheese
n making as well as butter-making.
r w w COOKE