DAIRY SCHOOLS AND DAIRY PRODUCTS. 241 



Dairy schools on a similar plan as the one just described have 

 been in operation during the past year or two at the Agricultural 

 Colleges of Minnesota, Pennsylvania, Vermont, Iowa, and New 

 York (Cornell). Other States will doubtless establish similar 

 schools in the near future, as the demand for instruction in these 

 branches is steadily increasing, and students are taxing to the 

 utmost the capacity of the schools existing. 



Only a small proportion of the milk produced in the United 

 States is obtained on farms situated in the direct neighborhood 

 of cities where the milk can be sold as such ; in all other places 

 it must be manufactured into butter or cheese. Where the popu- 

 lation of a district is not sufficient to support a butter or cheese 

 factory, the manufacture of dairy products, and primarily but- 

 ter, must take place on the farm itself. Modern invention has 

 greatly facilitated the work of butter-making on the farm ; by 

 the introduction of hand separators all apparatus for setting the 

 milk, either in ice tanks or in a separate milk room, in metal or 

 wooden vessels, may be done away with ; the cream is obtained at 

 once by the separator, and thus only one fifth of the quantity of 

 material has to be taken care of, as the skim milk may be fed 

 directly to calves or pigs. These hand separators are made in 

 various sizes to suit the requirements of different herds. They 

 are not very expensive, so that any farmer of moderate means can 

 buy them. The manufacturers claim for them, and without exag- 

 geration, that they will pay their cost each year over and above 

 any other system, with a herd of ten or more cows, on account of 

 the larger yield of butter obtained with them from the same 

 quantity of milk. In other systems of creaming a much larger 

 portion of the fat in the milk is left in the skim milk, which is 

 thus lost for butter-making. 



The modern churns, which are mostly barrel-shaped or of rec- 

 tangular form, make churning mere play. The method of butter- 

 making now generally adopted is about as follows : The cream is 

 churned at about 56 to 62 Fahr., the temperature differing some- 

 what with the season and the ripeness of the cream. The butter 

 will come after twenty to forty minutes' turning, sometimes more, 

 sometimes less, according to acidity, temperature, and other con- 

 ditions present. The buttermilk is then drawn off through a hole 

 near the bottom of the churn, and the butter washed in the churn, 

 placed on the butter worker to free it as completely as possible 

 from buttermilk, and then salted (one ounce of salt to one pound 

 of butter) ; again worked and packed in tubs, and is now ready 

 for shipment. Our pictures show the making of creamery and of 

 dairy butter. 



In this country cheese is made almost entirely in factories ; as 

 many will know, the process employed in the making of our ordi- 



