167 



up, and brought to realize that all cannot be taught in one fac- 

 tory which is run in one way, always more or less faulty. 



In the fourth class are dairy writers, teachers and experi- 

 menters. As a whole, they are not an insignificant force. The 

 number of specialists in editing and publishing dairy papers and 

 dairy departments in agricultural papers has grown from a quite 

 recent beginning into a respectable number. Besides this there 

 is much good seed sown by occasional writings of many dairy- 

 men, and by the few dairy books. The numbers of good dairy 

 teachers in our agricultural colleges and elsewhere are not a class 

 that boast much of their accomplishments. Those teachers in 

 the institutes, or, as some one has termed them, "Agricultural 

 colleges turned loose," are doing first-class work of its kind. 

 They are waking things up at least. The other division of this 

 class* the experimenters, are not a numerous lot, nor are they 

 doing all that is asked of them. The fact is, few of them have 

 been thoroughly trained in both practical and scientific experi- 

 menting. The few we have are self-made pioneers, who devote 

 only a part of their time to dairy experimenting. There is now 

 no institution claiming to be especially able to educate men for 

 this line of work . 



The last class, the consumers, need to be educated up to 

 a far better appreciation of perfect condition and high flavor, as 

 well as greater wholesomeness of high quality butter. No bet- 

 ter mode presents itself than dairy shows in cities and elsewhere , 

 in which the different grades of butter and cheese, good, bad 

 and indifferent, can be compared. Spreading butter on crackers 

 or some bread-like cake, prepared especially for the purpose, is 

 better than the experts plan with knife or tester. Oleomargar- 

 ine manufacturers, whatever else they may claim, never compare 

 their goods with perfect butter. Dairy societies can do good work 

 by educating the consumers of good butter and cheese. Dairy 

 societies like this one should encourage all means of educa- 

 cation and experimentation. First of all, men in our experiment 

 stations, who are taking up dairy in preference to the many, 

 other promising .fields of investigation, should be aided and 



