Farm Notes

Te Aroha News, Volume XXVII, Issue 4371, 9 February 1909, Page 4

Farm Notes

• -... ■ ZnM 'Dairy Produce

H .• ■PORT OF THE DAIRY COMMITS LONER, SIR D CUDDIE m: • . ii. ■ntario agricultural • I COLLEGE. , j ■ (Coutnued.) B’iih tabbing of domestic science is* ■understand, becoming more and He popular.- ‘Three large -brick ■Mings stand on the top of College m, and nro reached just before the Kh building. These were 'donated K the O.A.C. by Sir William ■uDomild, a Canadian millionaire, V the carrying oh of what was then ■ woik—domestic science and the Killing of .nature study. Over two ■wired students took a course in Biiest ic science last year. ■S<uiiethitig of the scientific work tmiplished by the bacteriologioal ■j§ idinmical branches of the O.A.C. K well known to many. ArrangeLnts are being made to make this l»rk even more extensive and useful; Kite recently the Chemical Depart- |« iil Ims had installed ‘an equipment f flour-testing. The advantages of is to the millers of Ontario will be nifidcrable, since They can have the length of their grades tested at this itilution. An elec;ric oven is inalled, nnd bread ia now made from pipit s Of flour forwarded. As showing the wide reputation licdi this institution has, it may be gfufioned that thiee young men left [ w Zealand this year to take up a iitrso of study at the Guelph Agriuluiral Colleger The Dairy School which' is carried n/in connection witli the College proides accommodation, for a , large timber of students. Scientific ' and metical dairy vrork is taught under ie direction of Professor Dean. This bool has bevU very popularI—So 1 —So mch so: that the present dairy build - igs, although on a somewhat extenive scale, are now considered too mall for the purpose. It is proposed ) erect a new dairy hall in the near uture. ,y>The equipment, however, is very omplete, and all the latest appliances re in use for teaching the practical pork of butter and cheese making on he factory system, farm dairy work, nilk testing; - etc. ' Milk ahd Cream re purchased from the farmers in the arrounding district,- and the quality if the produce made from them has a rery high reputation. IN THE UNITED STATES J « ' ■ - •; • / When passing through America |te agricultural colleges and dairy idhools at St. Paul’s, Minnesota, and dadison, Wisconsin, were, visited. 3oth of these 'are nn a very large wale. All branches of agriculture md dairying are dealt with at these iplendid institutions. Of the two airy schools, that at Madison is periaps the more interesting and instrucive from the visitor’s point of view. Some idea of the extensive nature of .he scientific and practical work underaken at this modern centre of dairy

iducation may be gathered from the act that no less than twenty-two

>fficerß and instructors are engaged in lirecting the woik, or in teaching the nany students who-take advantage of he facilities offered for acquiring a thorough training in the science and atactice of dairying/ ' The fine dairy buildings are situated on'a (rising ground in the midst of a beautiful park, and close to the College df Agriculture,' which is on the outskirts of the City of Madison. The buildings are three stories high md.are of sandstone and white biick, the upper stories being finished in |mhblti~and-heam work. The different rooms set apart for the practical work >f cheesemaking, buttorm«king,’milki< sling, and dairy-engineering, as ehll im the laboratories, are large and hpacioim, and the iqnipment is all l hat emu Id be desired. The creamery which' i» operated in ruined ion with the institution is worked all ihe year round, and a milk mip| !y of 700 to 2,000 gallons a day, itc-cqiding to the season of the year, is midnisud froiii over a hundred fauns n till) district, around Madison, . No less -than 180 students attended lie dairy school last year, and - some »f them 'came froth other parts of the world, , ‘ ; The students attending the winter htiry school must hive had at least iix mouths’ experience in practical ream ry or-chees -factory- work beore joining the soli»d. I‘ has beeu O.i’nd that students with some experi-' >nco of this kind make the most rapid idvancemeat, and also make by far be best workers. (To be continued!.