The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1906-11-15
DAIRY SCHOOL OPENS
Winter Session Of Dairy School
Opened at Madison With
Large Attendance
NEW BRANCHES T0BE TAUGHT

| The winter session of the dairy
/ school at the University of Wisconsin
college of agriculture opened last
Monday with an enrolment which
/ taxes the department to its utmost
capacity. Additions in the facilities
for instruction and the courses OF
| study offered this year materially in
crease the efficiency and interest OF
the work for dairy students. Only
those who have had some experience
in factory dairying are admitted to
the course, SO it is possible to omit the
more elementary forms of instruction,
and so confne the course to the consid-
GRAFTON of problems which confront
the dairyman.
| Manufacturers of butter and cheese
have come from all parts of the state
to enter the dairy school for the pur-
pose of learning to improve the grade
and quantity Of their products. The
Swiss cheese district in the south
central part of the state, from which
for fifteen years it was impossible to
| recruit students, as dairynen there
did not recognize the advantages and
value of the course, has this year sent
large representation. Many have
come from Kewaunee county and the
vicinity. The registration from the
northern part of the state demon
Hstrates the growth Of the cut-over
timber country as dairying district.
Professor e. H. harrington, in charge
of the dairy school, visited that dis
trict during the summer, and predict
ed 1t to be the greatest dairy country
of the United States, on account of
the fine clover grown there, the prox-
unity to Minnesota bran,mil1s, and the
fine cold water to be had throughout
the year for dairy purposes.
One of the new branches to be
taught in connection with Professor
Farrington's course in creamery
methods is the manufacture Of butter
from cream obtained by separation of
the whey in Swiss cheese making.
The Importance of this work is indi-
Gated by the fact that with an appli-
cation of scientific methods. the pres
ent output of wheybutter from the
$50 Swiss cheese factories of the state
could be doubled with an increase of
receipts amounting to over $500
annually. Additional instruction will
also be given creamery butter makers
in the various factory operations,
with drill in the use and construc-
ton of farm separators. AS these are
becoming important machines in the
dairy industry, several new models
have been added to the college equip
ment this year, as well as a number
of new pasteurizers and churns. AL
though the hand separators are in use
in but few factories, many farmers
have them, and the course is given to
enable factory operators to give pat
rons necessary information regarding
the proper use of such machines. Be-
side the power and hand separators In
the creamery department, the equip
ment includes the modern ripening
vats, a factory box chnrn, a $50 gal
lon combined churn and worker, a 100
gallon combined churn, and various
butter printing devices. Two in
structors direct the work of students
running the power belt and turbine
separators, while a third supervises
students in charge of the cream ripen-
ing, churning, working, and printing
of the butter.