A TALK WITH CREAMERY EMPLOYES. 255 



Here was a margin of seven cents between the 

 best Elgin and Swedish butter in England. I 

 advise all who possibly can to take a course in 

 some of our dairy schools. It will pay you. 

 And do not go with the idea that there are only 

 one or two points that you need information 

 upon. I have known men with that idea to be 

 very much surprised with the combined infor- 

 mation they came in contact with. It is not 

 alone the knowledge of the instructors, but in 

 addition you get what a skillful teacher can 

 draw out of the class; and a class of men 

 some of whom have had several years' experi- 

 ence contains a remarkable fund of informa- 

 tion. 



A majority of the butter-makers of the future 

 will have had .some experience in dairy-school 

 work. As a pointer here I wish to state a fact: 

 A large per cent of the students at the 1894 

 Pennsylvania Dairy School in creamery class 

 had positions engaged before attending the 

 creamery course and they were secured in 

 many cases with the understanding that a 

 course should be taken in the dairy school. 

 This was a part of the contract. I wish to talk 

 on one point here that perhaps should have 

 been treated elsewhere. That is the change 

 that is coming upon us, caused by the improved 

 methods of holding butter in the cold-storage 

 warehouses. This is sure to increase the de- 



