The young man Avho chooses the occupation of a 

 creamery butter maker must, in order to succeed, 

 thoroly appreciate the necessity of acquiring a scien- 

 tific knowledge of dairy subjects. The mechanical 

 knowledge necessarj^ in order to operate the machin- 

 ery in a creamerj' is of minor importance, altho, of 

 course, very essential. This knowledge can be ac- 

 quired during the young man's apprenticeship, pro- 

 viding he is under the tutelage of a good butter 

 maker and one who is not only willing but compe- 

 tent to impart information. 



The reason why things should be done in a certain 

 way. or in other words, the scientific principles in- 

 volved in dairy manufacture can best be learned at 

 a Dairy School where these things are explained in 

 lectures and facilities are provided for demonstra- 

 tion work in the various steps of dairy manufacture. 



Young men coming to the dairy school usuallj' 

 have in mind solely the art of making butter or 

 cheese. They soon learn, however, that one who is 

 but familiar with this part of the work is only a 

 half-baked dairyman; that the eow, the feed and the 

 care of the herd are really the more important fac- 

 tors in the dairy industry. It broadens their views 

 and they look forward to the time when they can do 

 even better than making butter or cheese. 



T. L. HAECKER. 



