1922-1932: World-class Teaching, Small-town Feel
By 1922, students were taking classes in dairy technology, fluid milk processing, ice cream manufacture, dairy engineering, cheese manufacturing, butter making, inspecting dairy facilities, and dairy product judging. An estimated 2,500 people pitched their tents and made themselves at home for the annual Farmer's Encampment at Utah Agricultural College. Visitors could obtain milk, butter, cheese, and ice cream manufactured at the creamery. Ice cream flavors included pineapple, raspberry, chocolate, and vanilla. An all-you-can-drink supply of buttermilk was available free of charge from a large canteen at the entrance to Animal Industries Building.