No. 7. DEPARTMENT OF AGRICULTURE. 25 



The Purdue and Farriugton test each use 17.6 c. c (a Babcoek test 

 pipette) of milk or cream, and an alkaline solution of such strength 

 that one c. e. (cubic centimeter) will unite with (.01) one hundredth 

 of one per cent, of acid in 17.6 c. c. of milk or cream. 



FERMENTATION TEST. 



The character of bacterial contamination, the causes of certain 

 undesirable flavor in butter, milk and cream may often be dis- 

 covered, placing different lots of milk in sterile bottles, stoppered, 

 and held at a temperature of 70 to SO for three or four hours, when 

 the gases formed will often indicate clearly the cause of the trouble. 



SCHOOL OF DAIRYING. 



Session I. 

 Subject — The Dairy Barn. 



Plan and arrangement. 



Its convenience. 



Tools and implements, where kept and what are needed. 



The cow stall. 



Material of stall. 



The dimensions. 



The floor drop. 



Manure gutter; how made. 

 Practicum — An hour will be devoted to the examination of the 

 Dairy Barn. 



Session II. 

 Subject — Light. 



Windows, where located. 

 How constructed. 

 Effect upon the animal. 



Session III. 

 Subject — Ventilation. 



A suitable intake system. 



The outlet for air. 



Convenient arrangement of doors and chutes. 



Ceiling construction. 



Session IV. 

 Subject — How to feed. 



Extravagant feeding. 



Long hay, fodder and ground grain. 



Exposure to sun, storms and rains. 



Session V. 

 Subject — Profitable feeding. 



Short cut hay, fodder and ensilage. 

 Ground grain and products of mills. 

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