The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1900-02-23
CREAMERIES INCREASE
Butter That Once Cost ~ Cents
Touches 80.


WIZ DSIAAJ "hCEc 3OO 4tANh -AA =
Learning These Industriea-Cheese for
the Paris Observation-Disclosures Test
Fitted for Cheese Makers, and Not Alone
for Creameries.
Madison, Feb. % spent Il recent
afternoon looking over the dairy build
ing at the state university, where some
400 young men and Mrs. Cronkitt
are learning to make butter and
cheese. 1t is busy scene. 1t is
where the butter-makers and cheese
makers of Wisconsin largely come
from. There are LOO cheese factor
les and 100 creameries in Wisconsin.
They all have Il power engine or, at
least, Il water motor, and the man i'll
charge must know number OF things
beside the mere making Of the COM
modify. Many Of the operators never
had any training except what they
got under the boss" But now it is
the practice for farmers sons and
others to save up from 500 to SO and
take the course from Dec. ) to Feb. %
at Madison. Then they go out and
tlrn from $50 to $50 per month run
ming cheese factory or q creamery.
They find Il cheap boarding place in
Madison and pay from $3.50 week
and upwards for board. They range
in age from 16 years to 60 years,
though of course most Of them are IN
der 30. They listen to two lectures
u day, ut o'clock and o'clock, and
from to II and from to 4 they
work in the dairy building, doing with
their hands all the things that they
will be required to do when tucked
away in the villages and at the cross
roads Of the state, many in remote
parts far from a railroad,
.,
They are earnest fellows. here for
business. although differing in the
amount Of brains and the capacity for
intelligence. Many Of them have had
very limited schooling, and | expect
the lectures of erudite experts, like
Russell and King, must be phrased
Very simply for them to comprehend.
1t takes we'll disciplined mind to I'M
dcrstand a lecture. They have their
evenings to themselves and i'll debat-
ing clubs, manage to get acquainted
and to enjoy themselves socially.
The glimpse Of city life they get dur
ing their stay in Madison and the con-
tidence it gives any man TO have even
this casual connection with unlVer-
sty is worth not q little. His shout
ders are thrown back forever after
wards and he is 4 man among men.
%
Professor harrington is 4 Maine
man and studied III the agricultural
college in that state and was at Yale
from 1882 to 1886 in the scientific
school He has been with the Wiscon-
sin State university since. He is IN
enthusiastic inspiring worker, and
with Professor Baer. much esteemed
by the dairy interests Of the state
The students listen to a course Of
tWcnty-f0ur lectures on the chemistry
of milk by Professor Babcock and
Professor Russell gives fifteen lee
lures on bacteriology. Professor Hrl-
~ and Professor King give them
courses Of eight lectures on Feed and
Feeding" and agricultural Physics'
respectively.
on The top of the building Witch
,.,.>.ra 80 ltalnt "a I.Yam Smith Qhe
regent fro!A Shehoygan. who owned
cheese factory and died i'll 1922 is Il
weather vane in the form Of q brGnZed
cow ON the wallis Of the corridors
are maps OF Wisconsin, pictures OF rec
ord-brcaking cows charts ShOWin% tie
location of crpamcrieS i'll the stat" and
pictures OF successive classes @. stu
dents. There is 4 busy office with
boOkkpeperS at work, where SUDerin-
tendcnt +. II. Harrington and Profess
sor Raer give out Instructions for the
days work. aided by eleven inStrUc-
tors. who are not necessarily highly
educated men. but who have operated
factories for many years. Each stu
dent dresses in Il suit of white duck
which costs him - centS.s The teach
CrS are similarly dressed, but wear a
badge constructor" across their caps.
.
These dairy students learn both to
make butter and to make cheese.
There are 12O OF them. only sixteen
from outside the state. In addition
there are % students taking the
short course. which means fourteen
weeks in each of two years: and full
term agricultural students. which
means four years Of study III all that
Dertairs to the farm. The dairy stu
dents. or those who are titt:rg to Oper-
ate factories, study steam power
ruuipment. while the others practice
with the hand separat0rs. huttermak-
ers and the like which they will use
OIL Illt IGIlll, lOl SNNlN LII IIiti
his own butter.
In the cheese storage room we saw
the result of the TERMS work, now
nearly ended. There were fiat cheeSes,
special sizes. and cheese put up i'll
pound packages. like butter. This is
a new idea of Professor Pennington,
and will probably prove very popular.
have often wondered why there is
so little really choice cheese in the
market You go to grocery and try
the stock 1t looks good. 1t is nutri-
tious and wholesome, bUt only now
and then does one get the peculiar
favor that makes him happy. This
is chiefly because the cheese is mar
keted too soon 1t must be kept in
stock-"cured"- attain the flavor.
Then. too it must be said that some
nrefer green cheese. There is nothing
i'm which taste is more Il matter of
cultivation than in the eating Of
cheese.