24 Report of the Director. 



Diseases of Farm Animals. — The most common diseases of dairy- 

 cattle are discussed and remedies explained. One lecture per week 

 throughout the term. Professor Law. 



General Agriculture. — Under this heading are included several 

 brief courses of lectures upon subjects intimately related to dairy 

 industry, — such as farm manures, commercial fertilizers and the 

 improvement of the land by judicious cropping. Three hours per 

 week, the last eight weeks of the term. Professor Himt, Assistant 

 Professor Stone and others. 



The testing laboratory is fitted with all appliances necessary for 

 making the usual quick tests of milk and its products, including lac- 

 tometers and a variety of Babcock testers. Each student is expected 

 to become familiar with, the Babcock method of determining fat, the 

 calculation of total solids and the more simple tests for preservatives 

 and adulterations. 



The creamery contains numerous styles of the apparatus fomid 

 in a well-equipped commercial plant. The milk is received, weighed, 

 sampled and separated, and the entire processes of cream ripening 

 and churning are carried through in the most approved manner. 

 Special attention is given to Pasteurization and the use of starters. 

 Every step of the work is performed by students and under the close 

 supervision of competent instructors. 



Instruction is given in Cheddar cheese-making by an expert in the 

 process. The cheese room is equipped with small vats, and cheese 

 is made in each the same as in large factory vats. All the work is 

 performed by students, and every step is carefully observed and 

 reported by them on blank forms provided for the purpose. 



The university operates a milk route and students are given prac- 

 tice in preparing and bottling milk and cream for retail trade. Quick 

 and accurate methods for standardizing milk and cream are taught. 



Each student is given one to three exercises per week in dairy 

 mechanics and as often as possible these exercises are accompanied 

 by a thorough drill in factory bookkeeping and common problems in 

 arithmetic such as must be understood by everyone who is doing 

 exact work in any branch of dairying. The mechanics include the 

 care and use of the boiler and engine, lacing belts, computing sizes 

 of pulleys and speeds of shafts, pipe fitting, soldering and a thor- 

 ough study of the construction of different kinds of separators. 



Upon the successful completion of the short dairy -course, a student 

 may become an applicant for a certificate of proficiency imder the 

 following general terms and conditions: 



