Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1894-03-01
VERMONT DAIRY SCHOOL.
Close of the Third Annual Session Graft
flying Results.


To the Editor of the Free Press:
The third annual session of the Vermont
dairy school closed February I, after five
weeks of successful work. The entire time
was devoted to the study of butter dairying,
and to that end a large supply of apparatus
was gathered together. There were six
power separators in use, including the stand
ard Russian DeLaval. Alpha Turbine and
Acme belt. Jumbo, United States No / and
Red's Improved Danish There were also
six dairy size separatorS in use, including
the Columbia, United States, No. and No.
>, DeLaval, Alpha BABY. No. , and No. 3,
and Victoria. Most OF these machines were
kindly loaned by the manufacturers and
were of the latest improved patterns. The
horsepower used b. the belt separators, and
by some of the hand machines, was meas
ured by means of the Emerson power scale,
a dynamo meter, manufactured by the En-
erson Power Scale company of Florence,
Mass. The Churning room was equipped
with three churns, including the New Era
Disc Churn: with three butter workers, Far
go, Mason and Waters: cream watts Hrators,
etc, while the milk testing room contained
two steam Babcock testers, milk and cream
test bottles, several kinds of milk and acid
pipettes and measures, lactometers and the
Munn's acid test for cream.
Two lecture courses we're given to the
school. The first course consisted of 80 lee
lures upon the construction and production
of milk, conditions affecting it'll ,reaming
| and churning, the best methods Of handling
| at farm and creamery. and the methods of
testing milk etc. The second comprised / !
lectures on miscellaneous dairy topics by
prominent dairymen of tie State instruc-
tors at the university and others. Expert
ence had shown that dairy school students
had not generally received the training re
quisite for accurate note taking, hence all
the lectures We're reduced to syllabus form. re-
produced by milneograph process and given
to each student. Tho data taken in separa-
tors, churn and testing rooms were daily
posted upon the bulletin boards, were daily
| discussed by the class, and each man kept
complete records, including the calculation
of losses. These lectures and record sheets.
together with the CONDENSED and tabuated
work of the school, are now being bound
| into book form of about 100 pages, letter
sheet size, for each student. thus placing in
his hands the entire work Of the session.
neatly and accurately expressed.
The instruction in lecture aud churn room
was ably given by Mr.. W. T.. Simpson of
Princeton Ind, IA graduate Of the Wiscon-
| sin dairy school of 1890: and in the milk
testing laboratory 10y Mr. William Stuart of
| burlington, who was assistant chemist in
the world ) fair dairy test
| 1t was expected to limit the class to 40
Nearly 50 applications were received. how
ever. After refusing score from outside
the State, after sickness and business calls
had prevented several from coming. we
still had class of 80 Vermont students.
Nearly half the class had had creamery ex-
| perienCe in previous years, and, although
none entered with any guarantee. express
ed or implied, of situations, as result of
| their dairy school work several have al
ready obtained positions.
| The Vermont Dairymen' : association held
n three-day meeting at Burlington during
the first week of the school, and many hun
| dred dairymen visited the creamery. On
January - the students visited and inspect
ed the largest creamery III the world, located
at St Albuns
The work in the churn room was particu-
larly successful Two thirds of the chtrn
ingS We're made at - degrees or below. and
the average buttermilks from these churn-
inSs contained 0. II per cent, as shown by
the steam Babcock tester. In one case the
butter came at Al, III % minutes: in another
at 40 III - minutes, and in another at 30 IN
30 minutes. The butter sample from the 4;
degree churing was lost. The other two were
richer in fat than any other butter made at
the school. The lowest churning temperatur,
mt either of the previous sessions was %
| and this was obtained in but single churn.
ing. The percentage of fat in the butter.
milk noted above is but half that of the
| average buttcrmilks of the last session, til,
churning temperatures Of which averaged
! Is. The butter was Of good nrmucSs and
texture. The connection between tempera-
ture and exhaustive churning is well brought
out by this comparison.
The cream was allowed TO ripen in the
! ordinary manner during the first half of the
school, but later it was artiiicially ripcned
| by means of the tactic fcrment supplied
through tho kindness of Charles Hansen,
laboratory, Little Falls, y. y. The ripen-
ing became more regular upon the use of
this ferinent and it was the belief of the
school that the butter was of moro uniform
and better quality. The Mann's acid test
| showed on the average about eight cubic
| centmeters more of 10th normal alkali con
| sumcd when the tactic ferment was used
In no case did the Tactic fermcnt cause over
acidity, as measured 10y this test
The next session of the school will be held
in January, 1898, and registration for il
has already begun. \ dairy school ha'
been held this last month in the adjoinin:
State CT New \ OK and one will probably
be held next winter IN Massae husetts Com
petition is said t. lie the life Of troas ans
the more dairy schools the better. Tn,
! field is broad. There is unique ,tipnabll