The representative., 1895-01-02

The dairy school in connection with the
agricultural department of the University
of Minnesota opened on Wednesday of
this week and enter upon the third year
of it's existence. The school when inaugu-
rated by the regents of the University three
years ago was one of the earliest pioneers
IN the work to be done. convenient and
commodious building was erected on the
University farm at st. Anthony Park and
suitable instruction afforded Some Of the
members Of the faculty of the school of
agriculture were made instructors in the
work and a few special instructors were
added. From its very beginning the school
has been a success. The number of students
has doubled each year The dairy hall,
which at first thought to be large
enough to meet the requirements of the
school for long time, has already become
TOO small and will next year have to be en-
larged to meet the growing demands. 1t
will then be the largest school of it's kind
in the United States. Special rooms and
special appliances and conveniences are
provided for in the manufacture of both
butter and cheese. A curing room for
cheese is al present being fitted up, the old
one being too small and imperfectly con-
structed. Refrigerator and testing room,
butter and cheese rooms are to be found on
the first floor of the building. while curing
room and lecture rooms are found in the
basement.
Regular work of the department will be-
gin JAN Z, ana continue fOur weeks Ihe
enrolment of last year was SO students,
and from the experience at that time it
has been thought advisable to restrict the
NUMBER OF students to about so, in the be-
lief that better work can be accomplished.
There have already been 109 applications
from students wishing to take this work.
and in order to accommodate all special
term has been decided upon by the board
to commence at the immediate close of the
regular term, or Feb. I. The students enter
upon this course with no other object than
that of learning to make butter and cheese
in scientific manner. Many will make use
or their knowledge upon the home farm,
others in cheese factories and creameres
Those who have taken the work in pre-
vIous years have since had experience in
charge of such factories or as assis-
tants in the work. AS a rule, each student
takes the work. only in one branch, either
that of making butter or of cheese making,
while some learn both processes. The
majority of the students from Mnne-
sofa. while some are from neighboring
states.
The short term makes it necessary to
do great amount of work in little time
and the program of study is arranged ac-
cordingly. Every hour of the day is oc-
cupled, either i'll practical work in hear
ing lectures The instruction given in
cludes lectures covering the whole field
OF dairy husbandry, practical work in but
ter and cheese making, eXamina ton of
m1lks by daily tests, practical engineer
ing, steam fitting and plumbing, in all
64 lectures. Prof. T. l.. Hacker is at the
head of the work. His lecture work in
cludes the breeding, rearing and selection
of dairy stock, home and cooperative
dairying, the care of milk ripening of
cream, churning, scoring and marketing
daily products. Harry Snyder gives the
chemistry of the subject, including tests
for the various adulterations OF milk and
cheese. DR.. Otto Lugger lectures on the
festive bacteria, showing that the animal
has both good and bad effects. The COM
position of food stuffs, the feeding of
dairy cattle and the management of pas
lures is the special province of Prof. w
Nj. Hayes Prof. NJ. H. Reynolds lectures
on the best food for the dairy COW, also
the diseases most common to cattle, and
their remedies. The use and care of ma
chinery, best methods of barn building
how best to keep the accounts of the farm
are also questions discussed
Much attention is given to the practical
work of the course. E. j. Graham, assist
ant dairy and food commissioner, has in
charge the butter work. and is to be as
sisted by W. H. Fulton, George Gulmon
and John Weaver
The detail work of the factory is here
provided for. Special attention is given to
the running and care of separators, ripen-
ing and churning cream washing and salt
ing butter and preparing it for market In
the cheese room. f. l.. Adeholt and his
assistant Edwin Hank, will have charge
OF the manufacture of flats and cheddars.
John Lushnger, of Monroe, Wis, will
make brick and Swiss cheese and r. H.
Hecker will teach Edam and Goudo cheese
making. A. L. Hecker will conduct the
work in milk testing and more attention
will be given to the subject than formerly.
William Boss, a practical engineer will
give daily instruction in engineering and
steam fitting.
Although Minnesota Is admirably fitted
for the dairy industry yet She does not
make enough cheese to supply her home
demand. Farmers are losing faith in ex-
elusive grain raising, and the dairy in
.dustry in Minnesota may hope for a glori-
Gus future.