In spite of the fact that barley is the leading cereal in California 

 today, the returns in many instances are hardly sufficient to pay the 

 cost of production. There is no doubt that yields might in many 

 instances be greatly increased by improved methods of culture. In 

 these lessons an attempt has been made to set forth in brief outline 

 the best known method of culture, handling and improvement of the 

 crop. All questionable theories and practices have been eliminated, 

 and such only are advocated as have proven of value in increasing 

 the yield and quality of the crop. 



COUESE 9. EICE CULTURE 

 Prepared by B. A. MADSON, Assistant Professor of Agronomy. 



Rice culture in California is still in the experimental stage. As 

 yet but little is known of the possibilities of the industry when 

 attempted on a large scale. The course in rice production is designed 

 to acquaint the person who desires to grow the crop with the habits 

 of the plant, the conditions necessary to its production, and with 

 approved methods of culture, harvesting and improvement. Its aim 

 is to be of practical aid to the prospective grower. 



COURSE 10. DAIRY HUSBANDRY 



Prepared by G. H. TRUE, Professor of Animal Husbandry, and 

 L. M. DAVIS, Assistant Professor of Dairy Industry. 



The dairy husbandry course is intended to be such that it is readily 

 comprehended by any interested student, but not too elementary for 

 the practical dairyman. 



The first part of the course deals with the animal side of dairying, 

 with reference to selection, breeding, and feeding of dairy stock, types 

 of dairy barns and the production of milk. The second part takes up 

 the handling of the milk after drawn and the disposal of same as 

 market milk, cream, butter or cheese. Nature and source of con- 

 tamination, care of dairy utensils, approved methods of cooling and 

 bottling milk, separation and handling of cream, the details of butter- 

 making and cheesemaking, and dairy equipment are specific points 

 considered. Testing of dairy products and the application of the 

 Babcock test to individual dairy cows will be important points dis- 

 cussed. The course is so planned as to present to those interested in 

 dairying the important features of the business. 



