Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-04-26
Work at the Wisconsin Dairy School.


l find there are many people who ar,
interested to know about the work done
at the Wisconsin Dairy school, and hav
ing had several inquiries in regard tC
the same, feel that perhaps the read
ers of your paper may be interested tC
have an outline of the work published
and consequently | have written short
article, giving a general outline of the
work. The school opened Nov. 4, 1908
for II weeks, and though the first day
was taken up in registering the students
and assigning lockers, etc., the work
really began Thursday, the 5th.
There was lecture every morning
from s to 0 o'clock, after which came
the practical work and the class which
numbered l55 was divided into four
sections for this, one for each of the
four different branches, viz: Labora
tory, cheese making, creamery and ma
chine shop. This continued until p,
NJ. At2P. NJ. came the scoring of but
ter or cheese, the propagation and care
of starters, also the Judging of live stock,
according TO division in which each was
working, except the cheese section re-
quired the entire time, and many times
needed more than until 4 p. NJ, when
another lecture was given, lasting until
). Lectures were given on the following
subjects: "Bacteriology," by DR.. II. l..
Russell; Parliamentary Practice" by
Prof. K. A. Moore; Boiler, Engine and
Refrigerating Machinery" by Prof. A.
w. Richter; Feeds and Feeding" by
Prof. W. A. Henry; Chemistry OF
Milk" by DIR. S. NJ. Babcock; The
Theory and Art of Cheese Making" by
U. S. Baer; Creamery Work and Fig
uring Dividends" by Prof. E. II. Far
rington; Breeds and Breeding" by
Prof. Humphries; Ventilation, Drain
age and Water supply" by Profs. Whit
son and Welles. Work in the laboratory
consisted of testing milk and its prod
uctS for fat and adulterations, also for
the acidity and other fermentations.
Work in cheese section consisted of the
manufacture, curing and care of Ched-
der, Swiss, Brick aud Limburgher, and
the manufacture of whey butter from
fat remaining in whey OF the foreign
makes.
Work in the creamery consisted of
taking in the milk, separating, ripening
the cream, churning and preparing the
butter for market, also work in pasteur-
izing cream and milk for market, and
for butter making.
There are about l20 patrons of the
creamery and their product is handled
the entire year. The work in the ma
chine shop consisted of care of boilers,
and computing capacities, taking down
and putting together both steam and
gasoline engines, putting up shafting
and lining the same, study of pumps
and injectors, pipe fitting, belt lacing
and soldering.
The practical work was under the di-
rection of competent instructors and
the lectures were by men who have a
worldwide reputation in their particu-
lar line, so that all the time was fully
and prOfitably employed, and Saturday
was as busy as any day except the lee
ture at p. NJ, which was omitted.
The school is equipped with large
in which all the apparatus
for doing extensive and accurate work
in that line is maintained, and is In
charge of one of the creamery inspect
ors, of which the state has six at present,
having several different styles of testers,
apparatus for making both Mann's and
acid test, the use of the
I.aotumeter in connection with the Bah
cock test for determining whether or
not milk is adulterated, the fermenta-
ton test and Wisconsin curd test, test
ing the strength of acid and celebrating
glass ware.
The cheese rooms are equipped with
five small and one large vat, the last
being fitted with power agitators, also
apparatus for making Harris, Monrad
and Marschall rennet tests, the foreign
being fitted for the manu-
facture of Swiss, Brick and Limburgher,
and under a special instructor. The
Chedder curing room is under ground
and cooled by a sub-earth duct, where
the temperature is kept at 90 degrees
both summer and winter.
The creamery is fitted with all the
standard separators, heaters, coolers
aud pasteurizers, several different makes
Of cream rpeners and churns, both
separate and combined, also separate
room, where paSteurizing cream and
milk for market is done, and four In
structors in charge.
The machine shop is fitted with one
high pressure and three low pressure
boilers of 90 horse power each, simple,
and gasoline engines, sep
arators, pumps, and injectors and tools
for repairing Creamer apparatus, also
plant, or ice machine,
which is used in summer for cooling in
the different departments.
The station has herd of cows, COM
prising the different breeds most COM
mon in the state, and model barn to
keep them in.
The dairy school is very popular
with the factory men and dairymen OF
the state, because general agriculture
is popular and profitable, which, | be-
ieve, comes from doing extensive work
m that direction and desire to i'm
C. Thompson in Turf, Farm
and Home.