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New York AGRICULTURAL EXPERIMENT STATION. 175 
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Tue Dairy ScHoot. 
Under the direction of the State Dairymen’s Association, a dairy 
school was held at the Station of ten days’ duration, beginning 
August 24, 1891. 
Prominent teachers and dairymen of the State, assisted by 
members of the Station staff, gave courses of lectures upon the 
several topics intimately associated with the dairy industry, and - 
daily illustrations were given in the use of the separator and in 
churning and other details of butter-making. 
The following was the programme of the course of lectures. 
Orpver oF Lectures at THe Geneva Datry ScHOOL. 
The lectures to be given at the dairy school, to be held at the 
Agricultural Experiment Station, Geneva, N. Y., SEOs August — 
25, 1891, was as follows: 
August 25, a. ma— W. H. Gilbert, “Advantages of Dairying;”’ 
p.M., Dr. Collier, “Soils: Their Formation and Composition, and 
General Principles of Fertilization.” 
August 26, a. m.—A. R. Eastman, “Breeding for a Purpose;” p.m., 
Professor Roberts, ‘ Inheritance.” 
August 27, a.m.—A. R. Eastman, “ Management of the Dairy; 
p. M., Professor Roberts, “Environment.” 
August 28, a. u— W. H. Gilbert, “Care of Cattle;” p.m, Professor — 
Roberts, “ Habit.” 
August 29, a. m—Dr. Collier, “ Composition of Foods and Feeding 
Rations;” pv. m., Professor Roberts, “Foods.” 
August 31, a. m., Dr. Van Slyke, “Chemistry of Milk, Cream, Skim 
Milk and Butter;” p. u., Dr. Collier, “Composition and Production 
of Milk.” 
September 1, a. mu— Dr. Van Slyke, “ Physics of Milk;” p. m., shite 
T. Powell, “ Essentials in Successful Winter Dairying.” 
September 2, a. aa— Dr. Van Slyke, “Science Applied to Care of 
Milk, Methods of Creaming, etc.;” p.m., George T. Powell, “ Co-opera- 
tive Dairying.” 
September 3, a. ma— Dr. Van Slyke, “Relations of Micro-organisms 
to Milk, Cream and Butter;” pp. m., W. H. Gilbert, “ Butter-making.” 
September 4 — Review. of the work gone over during the course. 
- Methods of testing milk for fat were explained by Dr. Van Slyke 
each morning, when milk tests were made. 
Milk tests or churning of butter took place every day from 
9 to 10 a. mu. 
Lectures began at 10 a. w., and 2p.m. Questions and answers 
followed each lecture. 
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