 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The story of milk.djvu/21}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Thomas R. Segelcke, father of scientific dairying in Denmark
| An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The story of milk.djvu/21}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
L. B. Arnold, noted dairy expert and writer, of Herkimer County, N. Y.
Not until the middle of the nineteenth century did dairying take its place among the important industries of the world and science begin to be applied in its development. Between 1860 and 1870 Thomas R. Segelcke, the "Father of Scientific Dairying" in Denmark, introduced the thermometer in churning instead of the rule of thumb and started the keeping of records in the manufacture of butter. N. J. Fjord started a series of experiments in the creameries, continued through the next decades, and which became models for similar work throughout the world, covering pasteurization, ice houses and cold storage, comparison between various systems for raising the cream, separators, feeding rations, etc., and Denmark developed its agriculture and dairy industry to an enviable position. About the same time Dr. Schatzman applied scientific methods in cheese making in Switzerland and Jesse Williams started the first American cheese factory near Rome, N. Y., while L. B. Arnold, X. A. Willard, Harris
