238 THE POPULAR SCIENCE MONTHLY. 



of students from the new dairy school was graduated, thus secur- 

 ing for the university two crops from the same land within a 

 year. The building was finished during the summer of 1892, and 

 is a model in appearance and equipment. Its cost up to date with 

 equipment amounts to nearly forty thousand dollars. The name 

 of the building, Hiram Smith Hall, was given it in honor of 

 the veteran Wisconsin dairyman, Hon. Hiram Smith (1890), for 

 twelve years a regent of the University and chairman of the 

 Farm Committee of the Board of Regents, to whose enthusiasm 

 and untiring efforts the school largely owes its existence. The 

 building is calculated to accommodate one hundred students, and 

 this number was reached the first year. Last year one hundred 

 candidates applied for admission before December 1st, although 

 the school did not begin until January 4th, and later applicants 

 had to be turned away. Students have come from Canada and 

 almost every State in the Union where dairying is a leading in- 

 dustry: Minnesota, Illinois, and Michigan have furnished their 

 quota ; so have Maine and California ; New Hampshire and Ne- 

 vada ; New York, Indiana, Iowa, Missouri, and Kansas. 



We can not here enter into a detailed description of the courses 

 of instruction offered in the school, but a short outline of the 

 same will be given. Only branches bearing directly on the science 

 and practice of dairying and on the manufacture of dairy prod- 

 ucts are taught. The policy of the governing board is to make 

 the instruction thoroughly practical ; at the same time the theo- 

 retical side is considered no less important. The professors and 

 instructors connected with the school are specialists in their vari- 

 ous branches ; the instructors in the cheese room and the cream- 

 ery are expert cheese and butter makers. 



The instruction is given, first, by lectures ; second, by work at 

 the separators, the churns, and the cheese vats, as well as in the 

 laboratory. Lectures are given in the following branches: The 

 breeds and breeding of dairy cows, the feeding of dairy cows, dis- 

 eases of dairy cows, the chemistry of milk and its products, bac- 

 teriology of the dairy products, physical problems connected with 

 the dairy, and the care and management of the boiler and engine. 

 These subjects are presented to the class by different professors of 

 the university. 



The practical work is taught in the butter and cheese room, as 

 well as in the laboratory. The picture of the separating room 

 shows the arrangement of the separators. Of these all the latest 

 and most improved patterns are kept, as well as of the butter ex- 

 tractor. It may be in order to state, for the benefit of the many 

 readers who never were inside of a creamery or a farm dairy, that 

 a cream separator or a centrifuge, as it is sometimes called, is a 

 machine for separating the cream from the skim milk by means of 



