University of Wisconsin Dairy School, Madison, Wisconsin, 



My aciiuaintanec with over 2000 dairy students in 

 the pa.st 13 years ha.s eonvinced me that the three 

 month.s instruction given each year in the winter 

 dairy course of the TTniversity of Wisconsin is very 

 helpful to the dairy interests of the state. The but- 

 termakers and the cheosemaker.s find that an inquirj.' 

 into the reasons foi' certain operations in llieir work 

 helps not only to improve the quality of the products 

 they make, but that by using their minds as well as 

 their muscles tlie work becomes more interi'sting. 



Even a short course in dairying gives many stu- 

 dents a start in the right direction and they learn by 

 it to be methodical and systematic in their every day 

 work. They also learn that it is necessary 1o follow 

 the dairy press and dairy textbooks to keep up with 

 the progress that is made each year. 



E. H. FABRINGT(1N. 



