The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-01-01

Nothing can be done by guess ana
secure the best results. For this
reason tests have been devised for
use where any uncertainty exists.
These are mostly of chemical nature
and while they are simplified as much
as possible, the operator must have
a knowledge of the principles on which
they are based in order to use them
intelligently. The buttermaker who
is painstaking and Clearly with his
work and knows the reason for every
step that he takes is the one who is
bound to succeed.
With the development of the SCI
ence of bacteriology no less changes
have been brought about in cheese
making than in any other lines OF
dairying, for the cheese maker is al
most wholly guided by the action OF
certain germs and the changes which
they bring about 1t is necessary,
then, that he understand these minute
organisms in order that he may control
the undesirable ones as much as pos
sible and propagate those which are
necessary to produce the changes
which must be brought about in the
process of manufacture, or he will
not be able to produce a first-class
article. At the present time scrupu-
lous cleanliness is even more neces-
sary in cheese making than in butter
making, for methods have been de-
vised by which undesirable bacteria
may be destroyed or at least checked
in their development in butter making,
while in the process of cheese manu-
facture, when once undesirable germs
&c oil ir1onOCCihIe
to check their undesirable work,
which does not end with the process
of manufacture but continues during
the ripening process, developing I'M
desirable flavors and in other ways
iniuring the finished article.
The report of the state dairy and
food commission of Wisconsin for the
quarter ending September goth, l9O4.
gives a report of the cheese factory
inspection of the state, which shows
that only about one-third OF the cheese
makers who have never had special
training. were conducting their fac
tories in a sanitary manner, while
practically all who had attended the
dairy school had their factories in
good condition and we're doing their
best to raise the standard OF the
product. This Is but one example
of what technical training will do,
and realizing it's necessity in building
I'D all lines of dairying, we must take
into consideration how the da1ryman
and factory operator is to obtain such
training as he needs.
To young men we would not hes
itate to say, take the regular courses
in agriculture and dairying in our az
ricultural colleges, for here he may OBJ
tain a thorough foundation for his fu-
ture work and become acquainted
with those branches of science which
are of economic Importance to MIN.
Many, however, are so situated tnat
such a course is impossible or else
have neglected the opportunity until
too late in life, when it would not seem
advisable to spend four or more years
in securing a college education. TO
these the short courses in agriculture
and dairying are open and much val
liable training may be secured during
the winter months by attending these.
Another great factor in dairy educa-
ton is the press, for we are living
in an age of advancement in all lines
of dairying and no matter what a
mans former education has been, he
must keep in touch with the progress
that is constantly being made II he
would attain to the highest success,
for a mans training does not end
with a college course, nor is his edu-
cation finished until his life work is
done.
condenee Cream in Skauit County.