254 ILLINOIS DAIRYMEN'S ASSOCIATION. 



poses, their history and characteristics, with practice in judging by both 

 dairy and breed standards. First semester; first half; daily; 2V& 

 semester hours. 



3. Dairy Farm Management. — Soiling and pasturing dairy cows; 

 crops adapted to the dairy farm, and the best method of converting these 

 into milk; the place and value of the silo on the dairy farm and the best 

 methods of handling and feeding ensilage, a study of the best and most 

 economical systems of feeding, together with the care and raising of 

 calves; housing and general care of the herd; arrangement, ventilation 

 and care of dairy barn. First semester; second half: daily; 2y 2 semes- 

 ter hours. 



4. Cream Separation. — A critical study of the different methods of 

 cream separation as to rapidity and efficiency; a comparison of the 

 different kinds of centrifugal separators; special attention being given 

 to the effect of varying conditions of the milk on separation. Extensive 

 practice is given with various makes of separators in the College 

 creamery; designed to be taken in conjunction with course 5. First 

 semester; second half; second semester; first half; Tuesday, Thursday 

 and Saturday; 2 l / 2 semester hours. 



5. Butter Making. — This course offers the student an opportunity 

 to become an expert buttermaker. It covers ripening the cream, includ- 

 ing the use of artificial starters, churning, working, packing, and scoring 

 of butter. Extensive practice is given in the College creamery with 

 different churns, including the various makes of combined churns and 

 workers; designed to be taken in conjunction with course 4. First 

 semester; second half; second semester; first half; Tuesday, Thurs- 

 day, and Saturday; 2y 2 semester hours. 



7. Factory Management. — Care of engines, boilers and refrigerating 

 machines; practice in pipe cutting and soldering; co-operative and com- 

 pany creameries and cheese factories ; planning, construction, equip- 

 ment, and operation of plants; creamery bookkeeping; designed to be 

 taken in conjunction with courses 4, 5, 14, and 15. Second semester; 

 Monday, Wednesday and Friday; 3 semester hours. 



