30 STATE BOARD OF AGRICULTURE. 



The work was arranged to suit the time allotted to dairvino-, no change 

 in hours being asked for. For elementaiy dairying the time allowed is 

 six hours a week for twelve weeks. It seemed (lesiral)le to introthice either 

 a series of lectures or a text book as a part of this work, and the schedule 

 was changed so that the class came for two lectures and four hours of lab- 

 oratory work weekly. The course in household dairying was arranged in 

 a similar manner. 



Because of the fact that only a few of the students get the advanced 

 work in dairying, the endeavor is made to give under the head of elemen- 

 tary dairying, not only a thorough study of, and practice in, farm dairy 

 work, including the hand separator and other methods of creaming, the 

 Babcock milk test, cream ripening and butter making under farm condi- 

 tions, handling milk and cream for city consumption and for delivery to 

 creameries and cheese factories, etc., but also a general knowledge of the 

 whole subject of dairving, taking up briefly, factory methods of making 

 butter and cheese, how factories are organized and operated, city milk 

 plants, condenseries. the use of modified milk and special milk products, 

 butter judging, the detection of adulteration and preservatives, etc. 



Under the advanced dairving is taken up in detail what was but l)riefly 

 mentioned in elementary dairying. The fall term's work is divided into 

 two parts, one-half of the term being devoted to creamery work, including 

 pasteurization and the use of ])ure cultures in cream ripening, a study of 

 creamery machinery and methods, the operation of creameries on the whole 

 milk and gathered cream system, etc. The other half of the term is given 

 to a study of the city milk and ice cream business, preparation of modified 

 milk, pasteurization, etc. 



A trip of inspection is made through a separator factory, milk condensery 

 and creamer}'. Text book and lecture work occupy four hours and lab- 

 oratory work six hours weekly. 



During the past year, as has been the custom in previous years, the entire 

 winter term was given to the advanced dairy student for experimental 

 work. Judging from the work done and from the instructor's own expe- 

 rience, a part of this term can be more profitably spent stud^'ing dairy 

 literature, methods of inspection and detection of adulterations and pre- 

 servatives in dairy products, and the work is so planned fur the coming 

 year. 



The spring term is devoted to cheese making, three hours a week in the 

 class room and seven hours in the laboratory. Decker's cheese making is 

 used as a text supplemented by lectures and bulletins. 



Michigan, Cheddar and Cottage varieties are made and foreign kinds 

 studied. 



For the class in household dairving the subject is treated from the stand- 

 points of both the producer and the consumer. 



A series of lectures is' given dealing with the composition and jiroperties 

 of milk and milk i)roducts. the food value, economic use and care of dairy 

 products on the farm and in the home, methods of producing and handling 

 milk, cream, butter, cheese, ice cream and special milk products, the modi- 

 fication of milk for infant feeding, the testing of milk for butter fat, im- 

 purities, adtiltcrations and preservatives, etc. 



Laboratory work in creaming, buttermaking, testing, etc., accompanies 

 the lectures. 



During the winter term the instructor's time was largely taken up with 

 special course work. 



