The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1900-09-28
pnIrx school. OF Ontario.

Dhhy StHouAS VI OhbNNiOs
During the winter of 1S99-1900 three
dairy schools, supported by the On
tario government, were conducted in
the provincial Guelph, Strathroy and
| Kingston-all Of them being under the
direction of DR.. James Mills, President
Of the Ontario Agricultural college.
| The courses of instruction were largely
the same in each case, although the
Central school at Guelph had the ben
eft of a series of lectures from mem
bers of the college staff, and also the
advantage of practically judging and
handling dairy cows and studying dairy
breeds. The courses pursued were
practically as follows:
In order to meet the growing de-
mand for good butter makers to take
charge of factories during the winter
months and early spring, each dairy
school was open from December 4
to %.
A practical and thorough training
was given in the running OF cream
separators Of different makes, the pas
teurization of whole milk and cream
care and ripening of pasteurized and
raw cream, use Of the acid test for
cream, running CT box churns, the COM
bined churn and worker and the
Mason worker, the preparation of but
ter for local and export markets, and
other of practical character; also III
testing the milk with thu Babcock
tester and lactometer, in the use of the
oil test churn, in composite sampling,
and in the making up of factory ac-
counts, so that the students might
have a thorough knowledge of how to
run creamery properly. There were
no examinations and no certificates
given in this special course.
There were two factory courses, one
of three weeks and another of six
weeks duration. These courses pro-
vide theoretical and practical instruc-
ton in cheese-making and tho curing
of cheese, butter-making (both sep
a-ator and cream gathering plans)
and preparation Of butter for market,
milk testing with the Babcock tester
and lactometer, and oil-test churn,
which is so much used IN cream gath
ering creameries; pasteurizing both
whole milk and cream. They also in
Guide fermentation tests, the use of
starters, dairy bacteriology, agriculture
In relation to dairying, and factory
~~~~-I- A~I
d. ---4 accounts. exc.
Discussions on practical dairy topics,
led by one of the instructors, was held
ga -, xuoo1y rHhpCS
discussions lasted for one hour and
were of much value to both students
and instructors. Experts were brought
to the schools from time to time to
give lessons in the judging or cheese
and butter.
Special instructions were also given
on the care and running of boilers and
engines by a competent instructor.
There was also practice in pipe-htting,
repairing valves, etc.
While the fact is recognized that the
manufacture Of cheese and butter must
be confined largely TO the cooperative
or factory system in order to attain
the highest success, it is also a fact
that a large quantity of butter and
some cheese are made, and will con-
tinue to be made. in farm diaries. To
enable the farmers to produce q finer
quality OF butter and cheese, and
thereby receive better price, home
dairy course was carried on in two of
tho schools. A competent lady in
structor was secured in each case, and
the methods followed, and the appara-
tus and utensils used were inexpensive,
and such as have been found most suit
able for use in farm diaries. Students
for this course were allowed to enter
any time after January and remain
as long as they wished.