The Globe-republican., 1897-06-17
Wisconsin Dairy School

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The Wisconsin Dairy school at Madi-
son has just completed one Of the most
successful sessions in its history. and
applications for admission to the mkt
class are already being received.
Over eight of the 102 students that
have been with US this winter remained
through the entire term Of twelve
weeks. When we consider the variety
of circumstances of business and health
that surround 100 men it is not strange
that few o. them are obliged to leave
the school before the close Of the term.
A creamery owner who was taking the
course had to leave after about one
month at the school because Of some
difficulty at his creamery. He said he
had been trying for three years to take
the course Of instruction given at the
Wisconsin Dairy school, and II he
lived long enough he intended to COM
plete the course. Similar conditions
have prevented few others from stay
ing through the whole time, but when
compelled to leave it has always been
with expressions Of regret and deter
minatiOn to return.
There are probably few, II any, uni
versities or colleges that contain in enc
class greater variety of students than
is found among the 100 men at our
dairy school, The dairy students show
a persistent earnestness to get all they
can from the instruction. We do not
have boys that are sent to school to
keep them out Of mischief at home, or
those who come for the purpose OF
having a high old time." at the ex-
pense of others. The great majority OF
our pupils are paying their own ex-
penses or are having them paid by
some one for whom they expect to
work after taking the course in the
dairy school, Most of them have had
considerable experience in either a
creamery or cheese factory before en-
tering the school. Some have worked
on q dairy farm and understand milk
and the care of dairy cows; others have
had considerable business training in
book keeping and railway offices. Own
ers Of cheese factories, creameries and
college graduates were members OF the
class that has been at the school this
winter. Two students were expert
stenOgraphers and have complete short
hand notes Of all the lectures given dur
ing the course.
When the student arrives at the
ho 70
himself to the improvement OF every
momen. OF time in order to secure full
benefit from all the instruction offered
in the short time Of twelve weeks. lie
has the opportunity OF working with
the six power separators OF different
pattern, ripeni1s cream. churnins the
cream with the factory box churns,
combined churn and worker, also print
ing butter and packing it n different
81. les Of packages. The cheese room,
contains eight cheese watts, each sup
piled with the necessary equipment for
making cheddar cheese. The curing
rocc. now contains about five tons CT
cheese made by the students during the
past term, and cheese buyers are Offer
ing the highest market price for 1t to-
day as it stands on the shelves OF the
curing room. The Pasteurizing OF
milk and cream is also taught in
room especially fitted up for this work.
The milk testing laboratory is supplied
with seven Dabock test machines a2d
the necessary apparatus for thorough
instruction in milk testing as well as
the use of the Lactometer, by
means of which the student is able to
determine whether sample OF milk
has been either skinned or watered.
The laboratory work also includes in
structiOn in the use Of alkaline tablets
for testing the acidity OF milk or cream
during it's ripening.
At the end of the term, students
realize that twelve weeks at our dairy
school is a very short time in which to
improve the many opportunities offer
ed them. During this last term they
received lectures and instruction from
fourteen professors and instructors,
and worked in the creamery, cheese
room and milk testing laboratory.
When a man has had several seasons
experience in butter or cheese fac
tory in addition to the dairy school IN
struction. there is generally good de-
mand for his labor. At the close OF
the present term just one-half Of the
class had work which they expected to
begin at once or within month. This
leaves about fifty Of our students who
are available at the present time to
work at either butter or cheese making.
e. II. Harrington.
Wisconsin Dairy school, Madison,
Wis.