SPECIAL AGRICULTURAL SCHOOLS. 53 



handling milk in the production of butter and cheese, and 

 how to pro})erly care for macliinery. They will not learn much 

 about bacteria, but they will learn a great deal about their 

 effects, and liow to encourage the good and repress the evil in 

 the process of ripening butter and cheese; and this knowledge 

 is all that the practical dairyman requires. Finally, as his 

 product is sold, he will learn, in marketing, exactly what 

 customers think of it. 



His instructors in the art will be experienced working 

 dairymen, who make their living by that means, and can 

 make it anywliere. With that instruction he will receive 

 regular lectures from the scientific staflP, on the principles 

 underlying the art which he practises, which will put him in 

 a way to get the most profit from his experience at the school, 

 and subsequently in the dairy where he is employed. It is by 

 the dairy school that all the world-renowned dairy districts 

 have attained their excellence. In these districts the grad- 

 uates of these schools are sought for as workmen and superin- 

 tendents of creameries. For the latter position, however, 

 while dairy knowledge is essential, it is not all that is 

 required. No one can be a good superintendent of anything 

 who does not possess, in addition to accurate knowledge of the 

 details of the business, executive ability, vigor, and tact. The 

 reward of the dairy school graduate is not munificent, but it 

 is something. With good bodily vigor, it should be $35 per 

 month, or $50 if he boards himself The "butter maker" of 

 a large creamery should earn $900 a year. There are large 

 creameries which pay $100 a month, or even more, for a 

 "manager" or "superintendent," or whatever he may be 

 called; but, as already stated, the requirements of these 

 positions call not only for dairy knowledge, but for other 

 qualifications. 



The courses at these dairy schools greatly vary. In some 

 of the newer states a single winter course of three months is' 

 all that is attempted. Tlie Wisconsin school, than which 

 there is no better in America, requires attendance at one 

 winter course, then a summer's practice in the dairy, then 

 another winter course, and the final certificate is not given 



