The representative. [volume] (St. Paul, Minn.) 1893-1901, 1894-12-12
DAIRY HUSBANDRY.
Department of Agriculture of the
University of acknowledgement
Announcement of the Factory
mems Course of Dafrying.

The creamery and cheese factory course
will begin Jan. 2, 1894, and continue four
weeks
Experience has shown that only limited
number can receive thorough training in
the practical work, and for this reason,
the number of students has been limited,
by the board of regents, to the first so APP
plicants.
SO many applications have already been
received that the board of regents have
found it necessary to hold special term
IN FEBRUARY in order to accommodate all
the students
This course is designed to furnish per-
sons VINO are actually engaged in the man
uIacture of butter and cheese, or who pro-
pose doing So an opportunity to become
more skillful in their work and also to
study the many problems which have a
0lrect bearing upon the dairy industry.
recognizing the fact that such persons
cannot be away from business for long
PERIOD the term has been so arranged that
the time of each student is fully occupied
oy lectures and actual work every hour
Tor every working day of the term.
Inc force of instructors has been natter
tally increased and most thorough course
has been mapped out for the coming SEES
SION. NO pains will be spared to MAIN
tam the high standard which this school
has attained. Each member of the faculty
mas special qualifications for the duties to
winch he has been assigned The lecture
course and practical instructions are ar
ranged with special reference to giving the
greatest amount of training and practice
possible IN four weeks session. Large
additions have been made to the equip
ment OF the Dairy Hail. in both butter and
cheese departments; in fact, it has every
thlng needed for conducting work by the
approved methods. No machine will be
used. or allowed space that cannot be ap-
proved or Endorsed by the professor in
charge.
instruction is divided into five SUBJ
courses:
ISL. Lectures covering the entire field Of
dairy huSbandry.
room.
81. Practical work daily in the cheese
room, where the manufacture of flats
cneooars. Swiss, brick, Edam and Gouda
cheese will be carried on.
4th Examination Of mlks and making
daily and composite tests.
9th. Practical engineering. steam-fttine
and plumbing
SCB-COURSE I-LECTURES.
1hls Will be rare treat to any enc in-
.erested IN any branch of dairy husbandry
embracing as it does sxty-four lectures,
every one of which will be given when all
students can be present. They arc as
signed as follows:
O Six lectures by Prof. L. r. Hacker
on the breeding, rearing and selection Of
DAIRY STOCK; home and cooperative dairy
ing; the care of milk. ripening of cream.
chuIhlng, scoring and marketing dairy
products.
CD Eighteen lectures by Prof. Harry
snyder on the composition of milk; the va
rlous methods of testing milk: chemical
changes tnat take place in the daily prac-
tlee or butter and cheese making, and how
10 detect the adultera ton of milk.
% Two lectures by Dr. Otto I.ugger on
lnlDriO1C no. or;o
and it's products
% Seven lectures by Prof Willet M.
Rays on the composition of food stuffs. the
leedlng OF dairy COWS and management Of
pastures.
60 Seven lectures and demonstrations nv
Nn Robertson the care and manage
ment Of boiler and engine and the sneedinp
and care of machinery
(e) -Four lectures by c. r. Aldrich on the
construction Of silos, barns and other dairy
buildings. -'
(O Seven lectures by J. A. We on farm
accounts; paying on the relative value
plan,' applicable to daily and composite
tests
20 Two lectures by Hon. John Luchsing-
er on the manufacture care and marketinn
OF fancy brands Of cheese.
90 Seven lectures by Prof. M. II. Revn-
olds, on the digestion and assimilation of
food, elaboration of milk; common disea SEES
OF the dairy COW, prevention and treat
ment.
UW Four illustrated lectures bv T M
Drew, on the arrangement of dairy barns
ana stables. with reference to the comfort
OF stock and economy and labor, water SUD.
ply and disposition of manure.
sUB-COURsE II.-BUTTER WORK.
InlS course Will be in charge of Hon. E.
}. Graham, assistant dairy and food COM
missioner, who has been detailed for this
session by the kindness of Governor Nell
son, who takes great interest in this school
Mr.. Graham has been assistant instructor
in butter-making the past three sessions Of
the dairy school, and has fully demonstrated
ms htness for this responsible position
During the past summer he has devoted all
his time to field work among the creamer-
les of the state, and thoroughly under
stands their needs. N. H. Fulton, George
Gulmon and John Weaver will be assistant
instructors.
The running of separators; ripening and
churning of cream; the proper acidity of
cream to secure best flavor; how to churn.
wash and salt butter so as to avoid specks
and notifies; to secure good grain and best
methods of preparing for market are some
OF the points which will receive special at
tention. AS all creamery men should be
able to judge butter from a commercial
standpoint students will be trained daily
in the art of scoring butter by the score
card. From each churning will be taken
three packages-a 60-pound tub to he
by the commercial judges; a five-pound
package to be scored by each member of
the class, and three-pound package which
will be brought before the class when the
report of the commission man is submitted
for comparison with the class score
SUB-COURSE III.-CHEESE-MA MAKING.
The work in the cheese room will be con-
Quoted on a much larger scale than here
tofore, including the manufacture of sew
eral brands of fancy cheese. The fact that
there is a demand for these at highly re-
munerative prices has induced the regents
to provide the necessary means to carry on
this work.
E. L. Aderhold will have charge of the
manufacture of flats and cheddars assisted
by Edwin Hauk. They have had large ex-
perience in this work and have acquired
great skill Mr.. Aberhold has been en-
gagged in field work for a number of wears.
and best methods
The manufacture of brick and Sw;ss
cheese will be in charge of Hon. John
Luchsinger, of Monroe, Wis., than whom
there is no one better qualified to give in
struction in the making and marketing
of these favorite brands. ]. H. Hecker will
give instruction in the manufacture of
Edam and Geuda cheese. He has made
these brands special study and has ac-
quired great skill in this line of work A
complete record will be required from each
student of every step taken. Here will be
a good opportunity for cheese makers to
meet; investigate new methods; make ex-
periments on doubtful points, compare
notes and thus gather in few weeks
knowledge that otherwise would take yea re