346 



Journal of Agriculture, Victoria. [10 June, 1918. 



The main features of interest were : — 



1. The Buildings. — The administrative block, the cafeteria, the 

 three large dormitories (accommodating 200 students), Shields Hall for 

 the classrooms, form an imposing set of buildings on the main campus. 

 Each of the divisions referred to above has a building replete with 

 laboratories and classrooms for students. 



Dairy Industry Division.- — The dairy division occupies a two-story 

 block of buildings and a basement equipped as a creamery. The build- 

 ing contains rooms for the staff, a finely equipped dairy laboratory, 

 and numerous classrooms. In the laboratory were five 24-bottle facile 

 centrifuge Babcock testers, two 12-bottle testers, a Farrington moisture 

 test oven (made by the Creamery Package Company, Chicago), and 

 several sets of apparatus for conducting the Hart casein test. The 

 creamery does all the marketing of millv for the town of Davis. The 

 State l^w requires all milk for human consumption to be pasteurized 

 for 25 minutes at 140° F. Each dairy is compelled by law to have a 

 self-recording thermometer. The thermometer used here is a Fox- 

 borough Patent Recorder, made by the Foxborough Company, Massa- 

 chusetts. The record made by this thermograph showed graphically 



Battery of Silos, University Farm, Davis. 



the rise of temperature and the number of minutes held at 140° F., and 

 the number of minutes the milk took to cool. 



These records are kept for inspection by the State Dairy Bureau. 



The plant was treating 180 gallons a day. 



The State law further requires that all cream made into butter must 

 be pasteurized unless produced from tuberculin-tested herds. 



The cream was being treated by a Wizard pasteurizer in 200-gallon 

 vats (maker, the Ci-eamery Package Company, Chicago). At the time 

 of my visit, they were making sweet cream butter, i.e., the cream was 

 pasteurized and churned immediately afterwards without ripening. 

 Churning was conducted at 56 to 58° F., and buttermilk used by the 

 poultry plant. 



Tests were in progress to make an edible cheese from this butter- 

 milk. 



A patent steam sterilizer was used for sterilizing cans (maker, A. 

 Jensen and Company, Oakland, California). A patent butter cutter, 

 which cut the butter into perfect cubes of 56 lbs., was in working. The 

 maker of this cutter was A. Simpson, Oakland, California. 



The State law further prescribes that all milk must be dated with 

 the day the milk is pasteurized. The milk was being put up in bottles 



