River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1911-12-28

At the present time there are
splendid opportunities for young men
in every department of the creamery
business and related lines, such as
cheese making, ice cream making and
city milk supply. There is steady
demand for men to take positions as
managers of dairy farms, as butter
makers and helpers in creameries, as
factory managers, buffers buyers and
travelling statesmen, as government in
spectors of cows, herds, creameries,
or creamery products, as instructors
in dairy schools, and agricultural col
leges, and as Investigators at expert
ment stations, and in government
laboratories.
Our dairy department receives
twice as many inquiries every year
for experienced buttermakers and
cheesemakers as can be supplied
from among its graduates, and there
are frequent calls for men fitted to
occupy the higher positions.
Continued growth in all lines of
dairying is insured through the ex-
tension of dairy farming and dairy
manufacturers in the western and
southern states, and through the nat
ural increase of population all over
the country. 1t has been observed
within recent years also that the con-
sumption of dairy products per capita
is increasing throughout the United
States. These facts serve to show
that young men in Wisconsin, who
have not farms of their own to culti-
vate may find abundant opportunity
for the use Of all the energy, skill,
education and ability they possess
and may reap substantial rewards by
educating themselves in the dairy in
dustry.
Getting a Good Start.
The country boy often gets place
to work as helper in the local cream
cry, where he gets his first training
in buttermaking and in keeping
things scrupulously clean. After he
has saved some money, he may take
the winter dairy course for three
months, and thus fit himself to run
creamery or cheese factory for
himself. If he can show himself In
dustrious and reliable in small fac
tory, his advance to positions of more
responsibility in larger factories is as
sured.
The best positions in dairying as In
other lines, are usually obtained by
those who have spent the most time
and labor in preparing themselves. In
addition to the call for factory oper-
ators, there is great demand for
men with high school training who
termaking or cheesemaking in COM
mercial factories, and who then spend
four years in study at the university,
specializing in dairying and related
science. A good preparation for such
work is obtained by the young man
with high school training VINO first
learns to make butter or cheese in
school, and then enters the university
taking the four years course in agri-
culture, specializing in dairying and
related subjects such an animal hus-
bandry, chemistry, bacteriology, econ
omics. etc. The demand for such
men far exceeds the supply.
Great Influence for Good.
The work of the buttermaker offers
numerous attractions. Good butter
makers are paid $50 to $125 per
month, according to experience, skill
and reliability The buttermahers's
work is always indoors and he is thus
Independent of the weather. He does
not work in crowded, iil-ventiIated
room, as clerks in city stores and Of
fees are too often compelled to do.
He preserves his heAlth through plen-
ty of vigorous exercise every day,
but his work is neither excessively
hard, nor exhausting, nor dangerous.
He lives at or near by the factory,
which is always centrally located, for
business reasons. Wherever he may
be. the buttermaker is treated with
respect if he deserves it, and is
looked to for advice upon many mat
tiers pertaining to the life of the farm
or the community He is thus a man
of some influence and any natural
powers he possesses or knowledge he
has acquired, are likely to be put to
good use in helping his fellow men.
The respect of the factory patrons,
the knowledge that he is a helpful
citizen in his community and the fact
that he is generally well paid goes
far toward making the life of the
average buttermaker attractive and
satisfactory
The quality of butter or cheese pro-
duced at any factory and the selling
price Of these products depend largely
upon the ability of the factory man to
secure the cooperation of the factory
patrons in keeping up the quality and
cleanliness of the milk or cream de-
livered by them. 1t is usually the
case that the buttermaker who can
get his patrons interested in the i'm
provement of conditions of milk pro-
dIrction on the farm is the butter
maker who will be most successful
1t is of course impossible to make SUI
perior dairy products out of inferior,
dirty or diseased milk or cream. One
of the factoryman's greatest sources
of satisfaction is the knowledge that
he has his patrons all lined up for
clean milk production, and one of the
greatest disappointments and sources
Of Encouragement which may arise Is
failure to accomplish this end.
While cheesemakfng, and often but
-ermaking. is carried on seven days
in the week, yet the factory man can
kassp "a touch with his fellows and