Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1912-01-05

AT the b esent 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 a 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 dairS
manufacturers in the western and
southern states. and through the nat
ural increase Of population all over
tho 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 cult.
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 bustermaking and in keeping
things scrupuIously clean. After he
has saved some money, he may take
the winter dairy course for three
MONTHS and thus fit himself to run
a creamery or cheese factory for
himself. II he can show himself in
dustrious and reliable in a 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
early familiarize themselves with but.
termaling or cheesemaking in com.
merciai 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 nan
with high school training who first
learns to make butter or cheese in
commercial factories and at the dairy
school, and then enters the university
taking the four years course in agri-
cuiture specializing in dairying and
related subjects, such an animal nus
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 buttermakers'
work is always indoors and he is thus
independent of the weather. He does
not work in a crowded, ill-ventilated
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
De, 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 ne is generally wei 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 ana
cleanliness Of the milk or cream de-
liyered by them. II Is usually the I
case that the buttermaker who can