DAIRY ASSOCIATION. 319 



\\'hile the impression still prevails in many quarters that the cream- 

 cry or dairy is the best and practically the only place to learn dairying, 

 I assert without the slightest fear of successful contradiction that in a 

 school of this sort this subject may be learned much better, vastly quicker, 

 at far less expense and incomparably better than is possible in a cream- 

 ery or dairy. I do not mean to be understood as under-estimating the 

 value of practical experience, but experience added to good training in 

 an agricultural college will be far more certain to bring success than will 

 either alone. In fact the time has come when such education is neces- 

 sary and a young man cannot hope to succeed as he should, without it. 

 This work will be directed along two distinct lines, viz., instruction 

 by the College and investigation by the Experiment Station. 



First. The instruction will be sufficiently varied in its scope and 

 character to reach all classes from the man who plans to fit himself for 

 the highest position the industry offers to the man on the farm with a 

 cow. 



Here instruction in dairying is put upon the same plane as instruc- 

 tion in Latin, Mathematics, Economics or any other of the old and well 

 established University subjects and where it will have the same dignity, 

 the same importance and the same educational value. 



Three courses in dairying are now offered as follows: 



1. A four years' collegiate course. 



2. An eight weeks' course for creamery operators. 



3. A twelve weeks' course in dairy farming. 



These courses cover all of the practical details in butter making, 

 cheese making, milk testing, dairy bacteriology, judging, selecting, breed- 

 ing, feeding and managing dairy herds ; and ample experience in the 

 handling of dairy machinery, making, judging, packing and marketing 

 butter and cheese. In addition to these purely technical courses, instruc- 

 tion is offered in farm crops, manures and fertilizers, farm buildings, 

 poultry raising, horticulture, carpentering, blacksmithing, steam fitting, 

 etc. 



The College is not satisfied to limit its efforts to instructing the stu- 

 dents who present themselves at the University for this work. Prof. 

 Eckles attends as many of the farmers' institutes held under the auspices 

 of the State Board of Agriculture as his duties at the College will per- 

 mit, to give to the practical dairymen in their own neighborhood such 

 information, advice and assistance as he can. 



Arrangements are now almost perfected for equipping a car with 

 the necessary apparatus and material for practical demonstrations in 

 butter making, judging dairy animals, etc., with a view to holding dairy 

 meetings in such parts of the State as may be mo^t interested in this 



