66 STATE BOARD OF AGRICULTURE. 



all the students wait away gratified by the skill and knowledge they had 

 acquired at the college- There was used in this cheese course 30,53] 

 pounds of milk from which were made 2,928 pounds of cheese. The 

 cheese was cured in a room fitted up for the purpose in the basement 

 of the Agricultural Laboratory. It was found that a very even tempera- 

 ture could be maintained and that the air could be kept at the desired 

 saturation point The records made by the recording thermometer show 

 a variation of less than five degrees from the normal selected, which was 

 65 degrees. The cheese when ripened proved to be of excellent quality. 



CREAMERY COURSE. 



During the fall of 1897 steam pipes were laid to connect the laboratory 

 with the central heating plant of the college. This improvement obviated 

 the necessity of maintaining a separate boiler and dispensed as well with 

 the coal storage room in the southwest corner of the basement. The 

 partitions were removed between the boiler room and the space her< 

 fore used for instruction in butter making, affording a large and fairly 

 well lighted room, which could be devoted to the separators, churns. 

 butter workers and rats needed in the instruction in a creamery com 

 During the late fall and early winter this room was eqnipped for this pur- 

 pose, the use of the separators being donated by the manufacturers. The 

 college is indebted to the De Laval Separator Co., 74 Cortlandt St., New 

 Vork: 1'. M. Sharpless, West Chester, Pa.; A. EL Reid, Philadelphia, Pa.; 

 The Vermont Farm Machine Co., Bellows Falls. Vt., for the loan of separ- 

 ators; to the >tar Milk Cooler Co., for the use of a milk cooler, and to F. 

 i; Fargo, of Lake Mills. Wis., for the use of ;) combined churn and 

 worker. 



There wen- twenty-seven students in attendance upon this com 

 Many of these young men had had no experience either in the manage- 

 ment of creameries or working in them. For such members of the class 

 the work was necessarily elementary, and when fehey left the college they 

 were not prepared to take charge of factories. This is unfortunate, and 

 the instruction could be made much more systematic and much more 

 beneficial to the students and to the : ; tnt<- if hereafter admittance to the 

 mery course could be limited to such persons as have had some 

 practical experience gained by working in a creamery. 



The increase in the number of factories in the spring of 1898 has sup 

 plied an opportunity for such of these foung men at h;H previous experi- 

 ence in practical work to pud the training they received at the college 

 into immediate nse. Not a single member of the class who thus com- 

 bined this college course with previous experience is without a place ;it 

 atisfactory salary. So great indeed has been the demand for men 

 that many of the students who came without previous experience are 

 now managing, with good success, public creameries. 



li is in many respects to be regretted thai ;i model public creamery can- 

 not be maintained at the college the year round, it would relieve the 

 ssn re of students for place in the one possible special course in cream- 

 ery work by giving opportunity to take the instruction a1 any time of 

 year they might find it possible to come. It would allow as to train men 

 more thoroughly than we are now able to <lo with our limited equipment 

 and still more limited milk supply. Finally by arranging with a number 



