Repository: UIHistories Project: Board of Trustees Minutes - 1900 [PAGE 151]

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1899.]

PROCEEDINGS OF THE BOARD OF TRUSTEES

131

animals. Owing to the inability of animals to describe their ailments symptomatology is very minutely considered, and physical diagnosis is made particularly prominent. Autopsies will be held on every subject, to familiarize the student with the morbid condition of disease. In addition to these, anatomical and pathological specimens, charts, diagrams, etc., will be exhibited. Second semester; full study. Required: Veterinary Science, 1, 2.

*5. VETERINARY SANITARY SCIENCE.—This branch is taught by a series of

lectures embracing inspection of cattle, horses, sheep,and pigs for contagious •diseases; a discussion of the influence of civilization and traffic on animal plagues, their origin and nature, diffusion, reception, and mode of access; the prevention and suppression of contagious diseases. First semester; twofifths study. Required: Veterinary Science 1, 2, and Animal Husbandry 2, 4. 6. MINOR.—The outlines of veterinary anatomy, physiology, materia medica, and clinic work. First semester; full study. Diseases of farm animals, materia medica and clinic work. Second semester; full study. Clinic instruction is given once a week throughout the year.

DAIRY HUSBANDRY.

1. MILK.—Composition; testing for fat and total solids with the Babcock test and the lactometer; detection of adulteration; souring and means of contamination and methods of protection from impurities and infection; care of utensils, care and handling of milk and its delivery to the customer. First semester; full study. 2. MILK PRODUCTION.—Economical production of milk as regards sheapest and best feeds, proper care and management of the dairy herd, arrangement and care of the dairy barn. A study of variations in milk and their causes; efficiency of different cows as milk and butter producers. First .semester; full study. 3. CREAM SEPARATION.—Efficiency of the shallow pan, deep setting, and separator systems of creaming. Care, management, and comparison of the different centrifugal separators. Second semester; full study. Required: Dairy Husbandry 1. *4. BUTTER MAKING. —Ripening of cream, the acid test; use and advant &ge of the different starters; effect of temperatures, acidity, and ripeness of cream upon time and completeness of churning, and quality of butter; packing, scoring, and marketing of butter. Second semester; full study. Required: Dairy Husbandry 1, 2, or 4, or its equivalent. *5. MINOR.—Testing of milk for butter fat and total solids; advantage of cleanliness in milk production; separation of cream by different methods, and the making of butter. Designed for agricultural students and others meeting entrance conditions to University. First half of first semester; full study. Required for graduation. 6. CHEDDER CHEESE.—Care of milk for cheese making; the rennet test; setting, cutting, heating, milling, salting and pressing the curd, cuering, and judging for cheese. First semester; full study. 7. FANCI CHEESE.—Method of manufacture, care and sale of many varieties of fancy and hand cheese. First semester: full study. 8. PASTEURIZATION. Effect of pasteurisation on flavor and keeping quality of milk and cream and products made from these. Second semester, two-fifths study. 9. CREAMERY MANAGEMENT.—Planning and construction of creameries and cheese factories with reference to sanitation and economy of operation; management, cooperative and company; care of boilers and machinery. Second semester; three-fifths study.