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Caption: Course Catalog - 1897-1898
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160 GENERAL DESCRIPTION OF COURSES 9. DAIRYING.—Secretion of milk; its composition as determined by chemical analysis and by microscopic examination. General facts concerning bacteria in their special relation to milk, butter, and cheese. Methods of preventing contamination. Development of acid and the acid test. Pasteurization. Different methods of testing for fat contents, total solids, and adulterations. Variations in milk and their causes. Economic production of milk. Use and care of cream separators. Comparison of different systems of creaming and the making of butter by the most approved methods. Winter term, at 8.20, full credit. Mr. FRASER. 10. INVESTIGATION AND THESIS.—There are required for graduation two terms of original investigation, the results and methods of which are to be embodied in the form of an acceptable thesis. The student may choose his subject along the line of any of the required studies of the course. The selection should be made before the opening term of the last year. 11. BUTTER MAKING.—Operation of, and studies in efficiency of, different separators in comparison with gravity methods of creaming under a variety of conditions. Influence of character of milk and its handling upon the quality of butter. Different methods of ripening cream and the effect upon churning and upon butter, together with extended practice in the manufacture and in scoring of butter. Spring term, at 8, full credit. Mr. FRASER. Required: Agriculure 9. COURSES FOR GRADUATES 101. BREEDING.—Variation and heredity, their nature and phenomena as influenced by selection, environment, and use, with special reference to improvement of domestic animals. 102. PHYSIOLOGICAL CHEMISTRY AND THE NATURE OF FOOD.— A study of the functional activities of the animal body and the end products of their metabolism, as a basis for economical feeding. 103. COMPARATIVE AGRICULTURE.—The principles and prac- tices of agriculture as influenced by soil, climate, tradition or the political, social, or religious condition of men. ANTHROPOLOGY 1. This course, in general anthropology, begins with a study of the physical and psychical elements of ethnography. Theories as to the origin of man are discussed, and the various races of mankind are distinguished and described. Special attention is given to the
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