602 BOARD OF AGRICUI.TURE. 



The next is a Washington scene, showing the latest thing in centraliza- 

 tion. Here hand separator cream is gathered in from a radius of throe 

 hundred miles. These central plants are started up all through the West. 

 The benefits claimed for this system are uniformity of quality with greater 

 opportunities for selling and cheapness in manufacture as less skilled labor 

 is reiiuired. However, the quality has not been raised by this system. 

 Many think this is a backward step toward the old gathered cream system. 



AVhether this be true or not, it is evident that a lot of education will 

 have to be done in caring for the cream on the farm to bring the quality 

 up to the whole milk system. 



The next is a scene on the Hazelwood ranch in Washington, showing 

 the dairy herd. Following this is a chicken ranch in connection with the 

 dairy business. It is another Washington scene. Here we find skim milk 

 utilized as chicken food with apparent success. 



Next comes a typical western ranch, showing a large field of alfalfa. 

 Here we have the largest creamery in California, at Fresno, in San Joa- 

 quin Valley. They make as much as five thousand pounds of butter per 

 day. In this valley they can keep one cow to every acre. The soil is very 

 productive, being as rich, possibly, as the A^alley of the Nile. Irrigation is 

 carried on here and as much as eight tons of alfalfa per acre are raised 

 from four to five cuttings. This also is the raisin belt of California. This 

 cut shows seedless raisins growing where the yield reaches sometimes 

 fom-teen or fifteen tons per acre. Oranges and olives are grown in abun- 

 dance in this valley, as well as wine gi-apes. Leaving California, we pass 

 to Iowa. Here we see the laboratory of the up-to-date creamery at Sioux 

 City, loAva— TJie Hazelwood i)]ant — where they make between fifteen and 

 twenty Ihousand jtouiids of butter per day. The next is a churning scene 

 in tlie same plant. Following this are the Farrington cream ripeners, and 

 here we see butter piled on the tables in the same plant. Then we see 

 tlieni jMitting tlie ci-eam in the cluu'ns. 



Now we come to the large ammonia plant which is used for cooling the 

 diffei'ent departments of the building to any desired temperature. The 

 eighteenth shows the finished product of the famous Hazelwood brand of 

 butter being carried to the table. 



Next comes a general view of the main floor of the Iowa Dairy School, 

 showing the different kinds of machineiy required in a dairy school. 



Following this is a dairy class making cheese at our school. These 

 Itoys are seniors. It is noodloss for me to say Ihat they are not working 

 very hard. 



Here we have our college licrd (luictly grazing, and some are standing 

 in the cool Avater. Ilei-e is a scene from the dairy school in Belgium. It is 

 quite evident from tliis picture that tiie women do most of the work in tlieir 

 dairies. The same condition exists in agricuUural work. No country is 

 more interesting to a traveler Avho is interested in dairying than little Hol- 

 land. This country is peculiarly adapted for dairying owing to its cool, 



