234 ^^^ POPULAR SCIENCE MONTHLY. 



ence and the recognition of the danger of the use of alcohol as a 

 beverage. Nothing can be more absolute than these unwritten 

 prohibitory laws which discharge workmen seen in saloons and 

 refuse to employ skilled men because they use spirits in modera- 

 tion. 



To repeal all restrictive and prohibitory laws and open the 

 doors for the free use of rum is to act in opposition to all the 

 facts or observation and experience. On the other hand, to insist 

 that prohibitory laws are the only measures to correct the drink 

 evils, or that high license and local option are equally powerful 

 as remedies, is to assume a knowledge of alcohol and inebriety 

 that has not been attained. The highest wisdom of to-day de- 

 mands the facts and reasons for the use of alcohol, and why it 

 should be literally and theoretically the cause of so much loss 

 and peril to the race. All hope for the future solution of these 

 questions must come from accurately observed facts and their 

 teachings, and, like the problems of the stars above us, be deter- 

 mined along lines of scientific inquiry. 



DAIRY SCHOOLS AND DAIRY PRODUCTS. 



By F. W. WOLL, 



assistant pr0fes90k of agrtcultural chemistry in the university' of wisconsin. 



EVERYBODY likes good butter and good cheese, but to a 

 large proportion of our population these very desirable arti- 

 cles of food would come in under the head of luxuries. Perhaps 

 more than ninety per cent of the butter consumed by our people 

 is made on farms or in private dairies ; a great deal of it is fit for 

 a king's table, and more and more of this kind of butter is made 

 every year ; still, when we consider the number of small towns in 

 the United States and the quality of the mass of butter which 

 every week is brought to the corner grocery store in each one of 

 these places, there to be exchanged for three cent calico or twenty- 

 five-cent coifee, it is evident that a large proportion of our butter 

 is unqualifiedly bad. As for much of the cheese sold, the trouble 

 lies in another direction less in faulty methods of manufacture 

 than in a flooding of the market with an immature, indigestible, 

 sole-leather product, which some of us may know from the dining 

 rooms of second and third class hotels. 



While we, therefore, may find fault with a large share of the 

 dairy products sold in the United States, we can not wonder very 

 much that such is the case. Not until of late years has thor- 

 ough, systematic instruction in their manufacture been offered 

 anywhere in this country. The fundamental principles of the 



