Repository: UIHistories Project: Course Catalog - 1898-1899 [PAGE 343]

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5 8. CATTLE.—Same as with horses and under same condition.

daily; 3 and 4; (5). 1 and 2; (2%). Mr. KENNEDY.

/.;

9. SHEEP.—Same as with horses and cattle. / / . , first half ; daily;

Mr. KENNEDY.

10.

SWINE.—Same as with sheep. II., second half; daily; ' and 2;

(2j4)- Mr. KENNEDY. * I I . THESIS REPRESENTING INDIVIDUAL WORK OF THE STUDENT. / . and II. Professor DAVENPORT. DAIRY HUSBANDRY 1. M I L K . — C o m p o s i t i o n ; t e s t i n g for fat a n d total solids w i t h t h e Babcock test a n d t h e l a c t o m e t e r ; detection of a d u l t e r a t i o n ; s o u r i n g an.I m e a n s of c o n t a m i n a t i o n a n d m e t h o d s of p r o t e c t i o n from i m p u r i t i e s an 1 infection; c a r e of utensils, care a n d h a n d l i n g of milk a n d its d e l i v e r y t •

the customer. I., first half; daily; 4; (2%). Mr. FRASER. 2. MILK PRODUCTION.—Economical production of milk as regards cheapest 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. /., second half; daily; 3; (2%). Mr. FRASER.

3. CREAM SEPARATION.— Efficiency of the shallow pan, deep set-

ting and separator systems of creaming. Care, management, and comparison of the different centrifugal separators. / / . , first half; daily; 1 and 2; 2y2). *Mr. . *4. BUTTER MAKING.—Ripening of cream, the acid test; use and advantage 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 half; daily; rand 2; (2y2). *Mr. . Required: Dairy Husbandry 3, and either 1 or 2. *$. 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 the University. II.,first half; daily; land 2; (2%). Mr. FRASER and *Mr. . 6. CHEDDER CHEESE.—Care of milk for cheese making; the rennet test; setting; cutting; heating; milling; salting and pressing the curd curing and judging for cheese. /., first half; daily; 6 and 7; (2%). *Mr. •——. [Not offered 1899-00.] 7. FANCY CHEESE.—Method of manufacture, care,and sale of man varieties of fancy and hand cheese. /., second half; daily; 6 and 7; (2% !• *Mr. . [Not offered 1899-00.] * Vacancy will befilledat once.