VERMONT DAIRYMEN'S ASSOCIATION. 21 



of American cheese. Oleomargarine may be made as a pure 

 product, but we understand that certain analysis made in the 

 state of New York have disclosed the fact that oleomargarine 

 is manufactured containing as high as 12 per cent of parafine, 

 an indigestible substance. 



I would urge upon each farmer in the state to use his influ- 

 ence to further both state and national legislation for the 

 enactment of stronger pure food laws. It is hoped that our 

 association at this time will adopt resolutions urging the 

 passage of the bill H. R. No. 3717 relating to oleomargarine 

 and other dairy products, which has already been presented to 

 Congress by our representative Hon. W. W. Grout. 



DAIRY SCHOOLS. 



The leading industry of our state, dairying, demands as 

 thorough an education as any other branch of business. Our 

 Dairy Schools are an important factor in aiding the farmer of 

 the present day to attain that information which he should 

 have in order to thoroughlv understand his business. Here 

 the use of the latest improved dairy machinery is taught, and, 

 by the way, the very best machinery has been discarded many 

 times by farmers through lack. of knowledge of its working. 

 The latest improved methods are taught by experienced persons 

 at these schools who have made dairving a study. We are of 

 the opinion that a young man before taking up dairying 1 as a 

 business should have at least one thorough course of training 

 at the dairy school. The time is not far distant we believe 

 when all creamery managements will require of the butter 

 makers to take a course of training at some dairy school 

 that they may have a more thorough knowledge of the art. 

 The variations observed in the tests of milk are due largely, 

 we believe, to lack of thorough knowledge by butter makers 

 of the use of the Babcock apparatus. Rapid strides have been 

 made in the last few years along the line of butter and cheese 

 making. This advancement without doubt in a great measure 

 is due to the work and influence of our dairy schools. 



OUR AGRICULTURAL COLLEGE. 



Too few young men in our state avail themselves of the 

 opportunity of securing an education at our Agricultural Col- 

 lege. The profession of farming today being classed as one 

 of the sciences, demands a thorough knowledge of the com- 

 position of the soil, as well as the proper use of fertilizers and 

 erops. This can only be obtained by a thorough course of 

 study. The University of Vermont offers special inducements 

 in this respect. 



