River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1896-07-16
AGRICULTURAL COLLEGE NOTES
our Dairy sehooi and its WORK.



Seven years ago the dairy instruc-
tion at tue University Of Wisconsin
was given to only two students in a
structure costing about $500. This
class OF 1891 numbered 20 students
who received their instruction in the
same building, although it had been
enlarged by the expenditure of 81 600.
During 1891 three story building
was erected for the Dairy School and
this was occupied by the class of 1892.
This new building is named Hiram
Smith Han, in memory of one of
Wisconsin veteran dairymen. With
equi pment it represents an outlay of
S40,o10.
This LuiIding will accommodate 100
students and more than this number
have applied for admission every year.
Instead Of charging this building in
order to accommodate all who wish to
attend the school e;.eh year, the re-
quirements for admission have been
increased. so that each student who
now enters the school must have had
at least four months experience in a
creamery or cheese factory before
coming to the school. This factory
experience which students obtain be-
fore taking our course enables them
to make much better progress while
they are at school than they are able
TO make without it.
Factory owners send their operators
to the school and students wishing to
take the course seek employment in
factories where their work with one
outfit or set of machinery helps them
to understand the variety Of machines
and appliances which they use in the
dairy school instruction.
Students having this previous expe-
rience are able to begin on almost the
first day of school to use the SIX differ
ent separators, eight cheese watts, milk
testers, box churns, combined churn
and worker, etc, etc, which are in
daily operation at the school.
In our last class there were eight
students who had THEN expenses paid
by some one for whom they agree to
work after the close of the school, and
seventeen students were guaranteed
employment by creamery and cheese
factory owners if they would take the
dairy course.
Since Jan. /, 1896, we have had APP
plications from thirty-five different
parties who wished us to recommend
students capable of operating butter
or cheese factories.
The Instruction Giren Students.
The dairy students work begins
with a lecture each day at a. NJ. The
entire class meets in the large lecture
room on the third floor of the hall
and listen to lecture of one hour.
During the term there are courses
of six to twenty-four lectures by eight
professors. In addition TO these lee
lures there are ten instructors who
assist in the practical work Of the
laboratory, creamery, cheese room
and milk and cream pasteurizing.
After the morning lecture one-third
of the students begin their days work
in the milk testing laboratory, one
third go TO the cheese room and one
third to the creamery. In each Of
these rooms the student performs the
work of milk testing or butter and
cheese making with the aid of in
structors and the necessary apparatus
and machinery used in the every day
practice of factories. The school is
supplied with ten thousand pounds of
milk daily and from this the students
make 250 lbs. of cheese; they also
operate six different power separators,
ripen cream for churning, churn the
cream, work the butter with various
kinds of workers, print butter, pack
butter ia different styles of packages
and pasteurize and bottle both cream
and milk.