Repository: UIHistories Project: Course Catalog - 1899-1900 [PAGE 205]

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DAIRY HUSBANDRY

203

i n . Roof Construction. 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 Works 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. MILK.—The character and composition of normal milk; standardizing milk and cream, proper precautions to prevent contamination, and the care and uses of milk. Practice with the Babcock test and the lactometer, supplemented by lectures and reference readings and by laboratory experiments upon contamination of milk. / . ; daily; 1 and 2; (5). Mr. FRASER and Mr. ERF.

2. MANAGEMENT OF DAIRY FARMS.—The establishment of the

dairy herd, and the economical production of milk as depending upon the systems of feeding, the efficiency of the individual cow, and the housing and general care of the herd. II.; first half; daily; 3;

(2%). Mr. FRASER.

3. CREAM SEPARATION.—A critical study of different systems of cream separation as to rapidity and efficiency, and the comparison of different machines, especially centrifugal separators; designed to be taken in conjunction with course 4. 77.; three days per week, arrange time; (2Y2). ' Mr. ERF. 4. BUTTER MAKING.—Ripening the cream; churning, working, packing and scoring of butter; designed to be taken in conjunction with course 3. / / . ; three days per week, arrange time; (2XA). Mr. ERF. 5. FACTORY MANAGEMENT.—Cooperative and company creameries and cheese factories; planning, construction, equipment, and operation of plants, including care of engines and boilers. II.; second half; 3; (2lA). Mr. ERF.