Repository: UIHistories Project: Course Catalog - 1898-1899 [PAGE 195]

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DAIRY HUSBANDRY

193

112. Stereotomy. 113. History of the Development of Bridge Building—Secondary. 128. Practical Astronomy. 129. Description of Work Done. 130. Critical Description of Engineering Construction. 131. Translation of Technical Engineering Work from French or German. 132. Any Primary in Theoretical and Applied Mechanics or Municipal and Sanitary Engineering. 133. Any Primary in Mathematics, Mechanical Engineering, or Electrical Engineering—Secondary. 134. Indexing of Civil Engineering Periodical Literature—Secondary. DAIRY HUSBANDRY 1. DAIRY MANAGEMENT.—Origin and development of the various breeds of dairy cattle; noted families and individuals in the different breeds; judging, best breeds for grading purposes; improvement of a herd by testing; care and selection; methods of management of a dairy herd; best feeds for the economical production of milk; construction and care of dairy barns. / . ; F.; 1; (1). Mr. FRASER. 2. GENERAL 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. / / . , first half; 1 and 2; (zyi). Mr. FRASER. 3. 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 an extended practice in the manufacture and in scoring of butter. //., second half; 1 and 2; (iVi). Mr. FRASER.