Appendix B. 



THE WORK OF A FIRST-CLASS DAIRY SCHOOL. 



[This description of Dairy School work is from a bulletin of the University 

 of "Wisconsin. Other Dairy Schools endeavor to do similar work, and do so so 

 far as means are provided. Several other Agricultural Colleges have Dairy 

 Schools of the first class, but the Wisconsin course will indicate the nature of 

 the work in all.] 



/. COURSE OF STUDY IN THE WISCONSIN DAIRY SCHOOL. 



1. Twenty-four lectures by Dr. S. M. Babcock on the constitution uf milk, 

 the various methods of milk testing, the conditions which affect creaming and 

 churning, the principles involved in the manufacture of cheese, the relation 

 between composition of milk and yield of cheese, and allied subjects. 



2. Sixteen lectures in dairy bacteriology, by Dr. H. L. Russell, on the re- 

 lation of bacteria to dairy problems, including the care and treatment of milk 

 in its natural state, normal and abnormal fermentations in milk, butter, and 

 cheese, and the preservation of milk for economic purposes. 



This course will be based upon text-book work, supplemented by lectures and 

 demonstrations. Quizzes, involving the practical relation of above subjects to 

 modern dairy principles, will be held from time to time. 



3. Creamery management and dairy book-keeping, by Prof, E. H. Farring- 

 ton, including instruction in recording milk at the intake, calculating patrons' 

 dividends, shipping accounts, and other matters relating to the business of the 

 creamery and cheese factory. > 



4. Ten lectures on the theory and art of cheese-making, by Mr. J. W. Decker. 



5. Ten lectures and demonstrations, by Prof. A. W. Richter, Instructor in 

 Engineering, on the care and management of the boiler and engine. 



6. Eight lectures, by Prof. F. H. King, on heating, ventilation, and other 

 physical problems connected with dairy practice. 



"7. Eight lectures by Prof. W. L. Carlyle, on the breeding and selection of 

 dairy cows. 



8. Eight lectures, by Prof. W. A. Henry, on the feeding and general man- 

 agement of dairy cows. 



9. Eight lectures, by Dr. Simon Beattee, on the common diseases of the 

 dairy cow. 



FACILITIES FOR INSTRUCTION. 



In Hiram Smith Hall the University of Wisconsin has a dairy building 

 which, for size, appearance, and equipment, is in some fair degree commensu- 

 rate with the great dairy interests of our commonwealth. It is constructed of 

 Dunville white sandstone and white brick, the exterior of the upper stories 



(54fi) 



