cxcviii Winter-Courses 



Practice 



30. Butter. The creamery has most of the apparatus found in a well- 

 equipped commercial plant. The milk is received, weighed, sampled, and 

 separated, and the entire process of rijjening cream and churning carried 

 through in the most thorough manner. Special attention is given to pasteuri- 

 zation and the use of starters. Every step of the work is performed by 

 students under the close supervision of the mstructor. 



31. Cheese. The cheese room is equipped with all necessary apparatus, 

 such as is used in large factories for making cheddar cheese. All the work 

 is performed by students and every step is carefully observed and reported 

 by them on blank forms provided for the purpose. Special attention is given 

 to judging the quality of milk for making cheese and to judging the cheese 

 when ready for market. 



32. Fancy Cheese. A study of a few varieties of fancy cheese. 



32. Market Milk. The market-milk rooms are equipped with apparatus 

 such as is found in commercial plants. Students are given practice in pre- 

 paring and bottling milk and cream for retail trade. Quick and accurate 

 methods of standardizing milk and cream are taught. 



34. Testing. The testing laboratory is fitted with all appliances necessary 

 for making the usual quick tests of milk and its products, including lactometers 

 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. 



35. Dairy Mechanics. The student has an opportunity to learn the con- 

 struction of the boiler and engine, to care for them, to take separators 

 entirely apart and to set them up again, to repair pipes, to solder, to lace 

 belts, etc. 



S6. Arithmetic and Bookkeeping. A thorough drill is provided in simple 

 problems, such as are constantly arising in all kinds of dairy work, and in the 

 keeping of factory accounts. 



2/. Dairy Bacteriology. Elementary laboratory work will be given to 

 show the nature of bacteria and their relation to the handling of milk and 

 dairy products. 



III. POULTRY HUSBANDRY 



Sy. General Poultry Lectures. These lectures include discussions of sub- 

 jects of special interest to poultrymen: opportunities in poultry husbandry; 

 advantages and disadvantages of various kinds of poultry-keeping; laying out and 

 estimating the cost of poultry plants ; poultry-farm management ; history and 

 characteristics of breeds; feeding for egg-production and for flesh; incubating; 

 brooding; feeding chickens; caponizing; mating and breeding; marketing poultry 

 products; planning and building poultry houses. 



37a and b. Special Resident and Nonresident Lecturers. The Poultry 

 Department is fortunate in being able, through the courtesy of the Cornell 

 Medical College and the New York State Veterinary College, to avail itself 

 of the expert services of several eminent teachers. Their lectures, together 

 with those of several other experts from other departments in the College of 

 Agriculture and of experienced poultrymen who have had marked success 

 in some special line of poultry husbandry, furnish a course of one lecture a 

 week during the entire term. 



