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Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

Bragg, Clarence T.
A day at the dairy school,   pp. 54-60 PDF (1.3 MB)

Page 58

58          Thirty-second Annual Report of the 
are devoted to the making of skim-milk cheese. This reduces 
the loss, as at the start many mistakes are made,-such as us- 
ing too much color, heating too high, etc. But the rest of the 
term full cream cheese are made with very satisfactory results. 
On the second floor of the building are the farm dairy rooms; 
here are about 20 hand separators of different makes and sizes 
and other appliances for making butter by hand. The lockers 
and baths for the dairy students are also on this floor. 
The laboratory and old lecture room are on the third floor. 
Our class was so large this winter that we were crowded out of 
this room into one of the new ones in Agricultural Hall. The 
instructor this winter was Mr. J. G. Moore, President of the 
Wisconsin Butter Makers' Association. The laboratory in- 
struction gives students opportunities to exneriment along these 
lines, testing cream by both weight and measure; how to use the 
Farrington and Mann's acid test; to determine the aceuramey of 
the glassware used in testing; and use of the lacometer to deter- 
mine if milk has been skimmed or watered. Every morning 
the laboratory class meets the instructor in the lecture room 
and manv interesting discussions are held, as the instructor has 
a habit of calling on the students to tell the class their exper- 
ience and their opinions, and sometimes thev do not all think 
alike. Afternoons this section of the class is taught how to 
propogate and care for the different commercial starters. 
The pasteurizing room, which Mr. Myers has charge of, is 
fitted with both the Farrington and Pott's pasteurizers, star 
bottle filler, milk cooler, sterilizing oven and bottle washer. 
The students taking ihis course get about two weeks in this 
Just north of the Hiram Smith Hall is the machine shop a 
two-story brick building. Here are the ice machine, gasoline 
and steam engines, shafting, pulleys, separators, pumps, injec 
tors and valves, all of which the students have to work with. 
The engines must be taken all apart and put together again, 

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