APPENDIX. 



549 



A special course in the preservation of milk and cream for direct consumption 

 will be given during the latter part of the Dairy School. Several lectures on 

 this subject will be given by Dr. Russell, who will have general supervision of 

 the work. The course will include an exposition of the bacteriological princi- 

 ples underlying the methods of pasteurizing and sterilizing of milk and cream. 

 The student will be taught the conditions essential in apparatus for this purpose, 

 the methods of manipulating the same, methods of restoring the viscosity of 

 pasteurized cream, and the way that milk and cream should be handled so as to 

 be guaranteed free from all disease germs. 



Owing to the present restricted space at our disposal, only a limited number 

 of students can be accepted. Those students whose average standing in the 

 mid-term examination is eighty-five or above, and who show special proficiency 

 in bacteriology and the practical creamery work will be eligible to this course. 

 A special fee of $1.00 will be charged for this course. 



An opportunity will be offered those students who desire to remain after the 

 close of the school to do further practical work in the pasteurizing room. 



THE OFFICE, LABORATORY, ETC. 



In the second story is 4be office, with fire-proof vault, lockers lor work- 

 clothes of one hundred students, toilet and bath rooms; also a cheese-curing room 

 and a large room for instruction in farm dairying and advanced cheese-making. 

 In the third story is a reading room, lecture room,*^nd alarge laboratory' for milk 

 analysis, also a private laboratory for advanced work. 



AH of the rooms are heated directly by steam radiators and indirectly by hot 

 air forced to the several rooms by a Sturtevant fan, run by its own two horse- 

 power engine. The building is designed wholly with reference to practical 

 instruction in dairying, and is arranged for the accommodation of one hundred 

 students. 



MILK TESTING. 



To be abreast of the times, the creamery operator and the cheese-maker 

 must be thoroughly skilled in the use of the Babcock test, an apparatus in- 

 vented by Dr. Babcock, one of the instructors in the Dairy School. Students 

 will be given thorough instruction in the use of the Babcock and other simple 

 milk tests, and will be taught to determine accurately the amount of fat in 

 samples of full milk, skim milk, buttermilk, and whey. Steam turbine, belt, 

 and hand-power Babcock test machines will be provided. By the use of the 

 test in connection with the Quevenne lactometer students are taught to detect 

 watering and skimming; with this test and a balance he will determine closely 

 the amount of fat in a given sample of cheese He will also be taught to 

 determine approximately the amount of fat in a given sample of butter. 

 Lastly, he will be shown how to measure the necks of the test bottles in such 

 a way as to know if they are correctly graduated. 



This course will be under the direction of Professor Farrington. 



DIVISION OF DUTIES. 



Dairy instruction will be divided into five courses — lectures on dairying, 

 milk-testing, butter-making, cheese-making, and pasteurization. The class 

 will be divided into three "sections, one of which will be assigned to the lab- 

 oratory, a second to the creamery, and the third to the cheese room. All 

 dairy students will meet in the lecture room on week days daily from eight to 

 nine o'clock, for the lecture on dairying. At the close of the lecture each 

 section will pass to its assigned duties in the laboratory, creamery, or cheese- 

 room. By changing from day to day, each student will spend two days each 

 week in each of the three departments. 



