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Wisconsin Dairymen's Association / Eleventh annual report of the Wisconsin Dairymen's Association : held at Elk-horn, Wis., January 31, and February 1 and 2, 1883. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

McGlincy, R. P.
Education of dairymen,   pp. 56-63 PDF (1.8 MB)

Page 62

than the producer, as through their ignorance greater losses 
are sustained. A few years ago it used to be customary to 
indenture boys to capable mechanics for the purpose of hav- 
ing them taught the trade they proposed to follow, and the 
term of the indenture was rarely for a less period than five 
years, and often for seven. A good workman well knew 
that unless a boy put in a good deal of time, he would be a 
botch, and do more injury than good, hence when a boy was 
indentured his employer controlled him for a series of years 
as though he owned him, and as a rule it was for the boy's 
good. This may have the appearance of barbarism, but it 
would be better than to have every other boy who undertook 
to learn a trade prove a regular botch workman. Does a 
law student or a medical student get through by studying a 
few weeks or months? Then why should a butter or cheese 
maker be considered a master workman who has only spent 
a few months in the factory? I have in mind now a cheese 
maker who never made a pound of butter in his life, but 
who was anxious to learn, and for that purpose spent two 
full weeks in a creamery to learn the modus operandi, and 
at the end of that time set himself up as a first class work- 
man. Now was he sufficiently educated for the responsible 
position of butter maker? When we need a doctor or a law- 
yer, we are very apt to select men of experience, and so it 
should be with the manufacturers, especially if they desire 
to place upon the market a salable article. A cheese maker 
should serve a regular apprenticeship :at the business, and 
when he has graduated be able to give satisfactory reasons 
for the modes he may employ about his work. But most of 
the cheese and butter makers are anxious, apparently, to 
get through their day's work, and do not care for the conse- 
quences. If they are lucky enough to make a lot of cheese 
which happens to suit the market, they are satisfied, and on 
the other hand, if they, as they term it, are unlucky, they 
blame the producers with the fault. 
I had hoped to be able to give a few points in this paper 
that might be of value to young men who are about to embark 
in the dairy business, but I find that I am unable to do so, 
and therefore beg you to accept the intent for the deed. 
In closing let me say to one and all, whatever you do, do 

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