Iowa state bystander. [volume] (Des Moines, Iowa) 1894-1916, 1900-09-28
DAIRY AND ] ]: II
INTERESTING CHAPTERS FOR
| OUR RURAL READERS.
Cow Successful Farmers Operate This
Department. Of the Farm - A Few
A Hints ~ TO the Care of Live Stock
and Poultry. is Il. d
Dairy Sch ools Of Ont. rio.

Dairy schools Of Ontario.
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 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 %. s<
A practical and thorough training
vas given in the running Of cream
separators of different neakcs, the pas
teurization of whole milk and cream.
care and ripening Of pasteurized and
raw cream, use Of the acid test Tor
cream, running Of box ch,rns, the com
bined churn and worker and the
Mason worker, the preparation of but
ter for local and export markets, and
other of prac.ical character; also III
testing the milk with the Babcock
tester and lactometer, in the use OF the
OIL test churn, in composite sampling,
and in the making up OF factory &C.
counts, SO that the students might
have a thorough knowledge of how to
run a creamery properly. There were
no examinations and no certificates
given in this special course. Is
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 the curing
of cheese, butter-making Cloth sep
arator and cream gathering planO
and preparation Of butter Tor market,
milk testing with the Babcock testsr
and lactometer. and oil-test ehurn,
which is SO much used In cream gath
ering creamer1es; pasteurizing both
whole milk and cream. They also In
clude fermentation tests. the use OF
starters. dairy hacterfology. agriculture
in relation to dairying, and factory
records and accounts. etc. .s
Discussions ON practical dairy topics.
led by one Of the instructors, was held
four afternoons In each week. These
discussions lasted for enc 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 Of cheese
and butter. s., 49,. -.
Special instructions were also given
on the care and running Of BOXERS and
engines by competent instructor.
There was also practice in pipe-attins.
repairing valves, etc. II
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, 1t 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 Amer
quality Of butter and cheese, and
thereby receive a better price. . home
saairy course was carried en- in tive Of
che schools A competent Lady In
structor was secured in cash ease. and
the methods followed, and the aDpara-
tus and utensils used wens inexpensive,
and such as have hean faas1d most snit-
able for use in farm da1aass. Students
for this course were allowed to enter
any time after January and remain
as long as they wished.