APPENDIX. 547 



being finished in pebble and beam work. With equipment it represents an 

 outlay of about $40,000. The main structure is seventy-five feet front by 

 flftv-four feet in depth, and three full stories in height. The boiler room and 

 refrigerator form an addition twenty feet by forty-eight feet, one story in 

 height. In the boiler room are a sixty horse-power steel boiler and a twenty- 

 five horse-power AUis-Corliss engine. 



The university operates the creamery, also the milk and cream pasteurizing 

 departments in the Dairy School building throughout the year, receiving milk 

 from about sixty farms in the vicinity of Madison. The milk supply varies 

 from five thousand to ten thousand pounds per day, according to the season of 

 the year. The products of the Dairy School are fancy print and larger packages 

 of butter, full cream cheddar cheese, and pasteurized cream. These are delivered 

 daily to families in Madison and other cities. Daily shipments are also made to 

 Chicago and Milwaukee. Pasteurized milk is supplied to invalids and ailing 

 infants upon doctors' prescriptions, the results proving highly satisfactory. Six 

 persons are employed regularly in manufacturing and delivering the products. 

 By handling milk in such quantities, and catering to a select trade, those in 

 charge of the school are compelled, by the very nature of the work, to keep well 

 to the front in dairy knowledge and practice. 



The purpose of the presentplan of operating the factory is not money-making, 

 but that there may be the largest opportuni\y for investigation and that the 

 instructors may be"practical and up to date in their knowledge of dairy matters. 



• 

 THE CREAMERY. 



The c-eamery room, thirty-six by forty-eight feet in size, is on the first floor. 

 Milk is delivered at a covered driveway in the rear, and, from the weigh can, 

 flows by gravity into a large receiving vat on a platform in the creamery. All 

 of the latest forms of the leading power separators will be in use for instruction. 



Near the front of the room are two three hundred gallon cream ripening 

 vats, beside which are two box churns of difterent patterns and a four hundred 

 and fifty-gallon combined churn and butter-worker. In front of these is the 

 Mason power butter-worker and other apparatus incident to the creamery. A 

 Wicks refrigerator opens ofl' the creamery for the storage of butter. 



Two instructors direct the workof the students running the separators, which 

 will include the leading kinds and latest forms of centrifugal-power cream 

 separators, while one instructor supervises the students in charge of the cream 

 and the churning and working of the butter. Professor Farrington gives 

 general supervision and receives the blanks filled out daily by the students, 

 each (me of whom is marked upon his work. 



From time to time samples of butter secured from different sources will be 

 scored by the class, for the purpose of increasing their knowledge of the wants 

 of the market. 



Butter made by the students is also inspected and its defects as well as the 

 points of excellence are explained and traced to their causes. 



The process of butter-making will be conducted daily on the creamery plan, 

 from analyzing the milk at the intake to marking packages for shipping from 

 the refrigerator. 



MILK INSPECTION. 



A detail of students, in charge of an instructor, receives the milk daily vts ft 

 is delivered by the sixty patrons at the creamery intake. The students are 

 taught to inspect the different lots of milk as they arrive, using the Wisconsin 

 curd test, which aids in detecting those lots of milk that are particularly in- 

 jurious in cheese making, also to test the acidity of each lot of milk and how 

 to take the composite samples for the weekly fat tests. 



