HISTORICAL 



XVII 



Not until the middle of the nineteenth century did 

 dairying take its place among the important industries 

 of the world and science begin to be applied in its de- 

 velopment. Between 1860 and 1870 Thomas R. 

 Segelcke, the '^ Father of Scientific Dairying" in Den- 

 mark, introduced the thermometer in churning instead 

 of the rule of thumb and started the keeping of records 

 in the manufacture of butter. N. J. Fjord started a 



Thomas R. Segelcke, 

 father of scientific 

 dairying in Denmark 



L. B. Arnold, noted 

 dairy expert and writer, 

 of Herkimer County, 



N. Y. 



series of experiments in the creameries, continued 

 through the next decades, and which became models 

 for similar work throughout the world, covering pas- 

 teurization, ice houses and cold storage, comparison 

 between various systems for raising the cream, separa- 

 tors, feeding rations, etc., and Denmark developed its 

 agriculture and dairy industry to an enviable position. 

 About the same time Dr. Schatzman applied scientific 

 methods in cheese making in Switzerland and Jesse 

 Williams started the first American cheese factory near 

 Rome, N. Y., while L. B. Arnold, X. A. Willard, Harris 



