44 THIRTY-FOURTH ANNUAL REPORT OF THE 



Mrs. Galusha. — Prof Hills of the University of Vermont, so well 

 known to the citizens of Burlington and Vermont, will tell us some- 

 thing about the dairy school. 



Professor Hills said: 



Concerning the Vermont Dairy School. 



By Professor Joseph L. Hills. 



At eleven successive meetings I have been accorded the privilege 

 of discussing before you some practical topic relating to dairy or 

 creamery work. This year, however, I have chosen a theme of a 

 different sort; yet I consider it a practical matter and vitally important 

 to Vermont dairy interests. It concerns the future of the Dairy School. 



The Vermont Dairy School was the oldest but one of a large 

 family of sister schools, located now in more than two-thirds of the 

 states. Its doors first swung open in 1891. Twelve annual sessions have 

 been attended by 600 Vermont boys and girls. It hardly becomes one 

 who has guided the school from its infancy to declare its merits, and I 

 will content myself simply with saying that its students speak well 

 of it. 



When the Association met in Burlington in i"04 and again in 

 1901, its members were urged to visit the Dairy School then in opera- 

 tion; and hundreds accepted the invitation. I have no such word to-day. 

 We hope that you wdl visit the College, Station and farm buildings. 

 You will be welcomed and shown every attention. But there will be 

 no Dairy School for you to see, no white clad, busy students, no 

 humming separators. The sessions are suspended. The Dairy School 

 lies either in a trance or it is dead. We do not know which, and we 

 want you to help us to determine whether or not the school shall live 

 again. 



What is the matter with the Dairy School? It has had 600 eager 

 students, as good material as we could wish. It has been manned by 

 skilled instructors, such as H. B. Gurler, perhaps the most advanced 

 of Western dairymen; E. C. Child of New Hampshire, who apparently 

 cannot help taking prizes on butter wherever he exhibits; Messrs. 

 Humphrey and Toof, separator experts of the Franklin County Cream- 

 ery Association; the Vice-President of this Association, Mr. Y. G. 

 Nay; and the proprietor of the second largest creamery system in 

 Vermont, Mr. J. G. Turnbull. It has not lacked for enthusiasm 

 in teachers or students, but from the outset and increasingly as the 

 years have passed, as dairy knowledge has advanced and as the 



