^6 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



the result from milk in a pan from the deep setting, or cold; water from the 

 separator, and the different kind of separations, and the milk at different 

 temperatures. He also studies the different kind of separators; the dif- 

 ferent grade of butter, and the different ways of making butter. These 

 two studies of cream separation and butter making are critical studies of 

 different systems of cream separation as to rapidity and eflaciency, and 

 the comparison of different machines, especially centrifugal separators; 

 d'esigned to be taken in conjuncticn with course 4. Course 4, butter 

 making, is the ripening, churning, washing, packing, and scoring of 

 butter. 



Courses is Factory Management. This contains the question of 

 cheese factories and creameries and the planning of all kinds. Co-opera- 

 tive and company creameries and cheese factories. Planning, construc- 

 tion, equipment, and operation of plants, including care of engine and 

 boilers, and is taught by Prof. Erf. 



I believe there are men who would put in a factory where a cow 

 could not get in, if they could get the money. The study of these ques- 

 tions by any who understand it, will show there is plenty of room for study 

 in that. 



Course No. 6, City Milk Supply, and is taught by Prof. Eraser. Those 

 of you who know about the milk supply of large cities, know there is room 

 for study. It has been a problem and is still, but the timei is n?ot far 

 ahead when men will make a study of supplying large cities with milk 

 and the present system will be overhauled. Prof. Eraser teaches the 

 source of milk, together with methods of shipping, handling, and distri- 

 buting, and of securing a healthful product for large cities. 



Course No. 7, Dairy Bacteriology, will explain itself. The study of 

 organic life in milk and what it does. Bacteria in their relations to- milk 

 and its products, which is taught by Prof. Eraser. He also teaches cheese 

 making. Practice in curing and judging cheddar andi fancy cheese. 



Those are the subjects taught and the way they are taught. 



Now as to the admittance of students. Some of us believe that the 

 time has come for a differenT system of admittance of students for study. 



