: EE ------------------ YEAR 85. NO. 291 ~ 3 => . The Baily British Whig KINGSTON. ONTARIO. BATURDAY, DECEMBER 14, 1018' RE PAGES 25-32 | | " n---- FOURTH SECTION Printing and Wrapping Butter, Butter-making Dept. The Eastern" Dairy Sehool was established in 1894 under the direction of Dr, J. W. Robertsoit, then Dairy Commissioner for the Dominion, as a branch of the School of Mining and Agriculture. Mr. J. A. Ruddick, present Dairy and Cold Storage Commissioner for Canada, who was on the staff of Prof. Robertson, was placed in charge; supervising the erection of the building and the active management of the school. In 1896, when the school was taken over by the Department of Agriculture at Toronto, "Mr. Ruddick's services were retained, and he was given the first appointment as superintendent. He has since been succeeded in tum by J, W, Hart, J. W, Mitchell, G. G. Publow, and the present superintendent. From a very small beginning 'the school has gradually developed until at the present time it oceupies a foremost position among similar institutions of Canada and the United States. Upwards of 2,000 students have received instruetion to a greater or less extent, and since legislation was passed in 1909 requiring all butter and eheesemakers to hold cer- tificates of qualification, 250 diplomas have been granted by ithe school. Tt is elear, therefore, that the school has had an important influence in maintaining the high stand- ards which have given Ontario cheese and butter such a high reputation on the markéts of the world, The art of butter and cheese making is as old ag civili- zation, ard many of the more prominent men in public affairs' of to-day owe a measure of their present suéeess to the early training they recevied as practical cheese or butter makers. EE -------------------- eT Se -------- Eastern Dairy School, Kingston People of Eastern Ontario should be familiar with the >" work and usefulness of this important institution OE HISTORICAL SKETCH Eastern Dairy School. Kingston, Ont. The field for specally trained dairv meh at the present time offers a wonderful opportunity to the young man who is ambitious to specialize in one of the best paving branches of farm life. : The country is in need of expert dairymen--any fae» tory owner in the country could use one or more experts-- and the importance and wealth of the industry in the im- mediate future prevents the possibility of thexe being too many men trained for the positions offered. Inquire as to the possibilities offered by our courses and make up your mind to join the January Class, To returned men who are anxious fo enter this field of labor, the course offered by the Eastern Dairy School is one of mestimable advantage, and an effort will be put for- : ward to place returned men who have the necessary quali- fications. i Well Equipped for Its Work The primary object of the school is to gather and im- part scientific and practical knowledge for the benefit of the cheese and butter makers of the province of Ontario, more especially Eastern Ontario. For this purpose the school is equipped with all the modern appliances for the manufacture of butter and cheese and the tedting of milk, cream, ete. 'A staff of competent instruetors is employed; one being placed in charge of each of the various depart- ments, Where instruction is not only given collectively to the entire class, but individually to each student. Students Receiving Instruction in the Hand Separator Dept. : Work of the Creamery Plant w ,- In addition to the training of students the Department Operates and maintains a modern creamery plant in eon- nection with the school which is run the entire vear. This feature of the school net only benefits the dairy farmers in the immediate vicinity of Kingston by: furnishing them with a valuable outlet for their surplus cream, but enables the staff to gather first hand knowledge in the manufac- ture of butter, which knowledge is in turn made, available to the students during the school term. By producing a superior quality of butter, and supplying this to the citi- zens of Kingston, their tastes have become so refined and critical that nothing but the very finest batter is any long- er acceptable 'to. them. For this reason Knigston's mar- ket for butter has become noted as the most critical and highest priced in the country, and is much sought after by those creameries who are able to produce the faney quali- ties demanded. The average output of butter for the Eastern Dairy School is approximately 100,000 lbs. per vear besides a large quantity of sweet eream sold to ice eream manufac- turers, : Prices paid to the farmers for the past seven months are as follows: 0 + April .i55¢ per Ib. of fat Aug. ...50.5¢ per 1b. of fat May ...50.5¢ per Ib. of fat] =i a June .. .48.8¢ per 1h. of fat Sept. .. .odc per Ib. of fat July ...49.6¢ per 1b. of fat!Oect, ...53.3¢ per Ib. of fat These prices are anywhere from 5c to Se per Ib, of fat higher than those paid in any other creamery in the cout try. > 3 ' ANNOUNCEMENT FOR 1919 COURSES WILL BE HELD AS USUAL IN 199, AND AN EFFICIENT STAFF WILL BE AT THE SERVICE OF THOSE WHO WISH TO QUALIFY THEMSELVES FOR STILL BETTER POSITIONS IN CHEESE MAKING AND CREAMERY WORK. FOLLOWING ARE THE DATES: s . . 3 - ; - : Regular Long Course of 11 Weeks el. Jan. 1st to Mar. 20th Mar. 18th, 19th, 20tH © Mar. 24th to 29th # L. A. ZUFELT, Supt. 2! be 3