The Parma herald. (Parma, Idaho) 1903-1917, 1907-11-23
A NEW DEPARTMENT.
Idaho University Establishes specia
Course in Dairying.

To meet the growing demand of those
who want to acquire knowledge OF
practical dairy methods as well as some
thing Of the scientific principles under
lying the work, but who do not feel
able to take q longer course, the Uni
versity Of Idaho now offers q one year
course in dairying.
The dairy department is located on
the first floor of the new Morril Hall;
it is fitted up with the most modern
apparatus for butter and cheese making.
All the leading makes Of centrifugal
separators will Re shown in operation.
The most improved cream ripener and
pasteurizer will be in use. All labora-
tory work is so arranged that each stu
dent will have individual charge Of all
the different processes through which
the cream goes before it reaches the
finished product. This enables the stu
dent to fully see and realize the inn
portarce OF each process.
The work of this course covers a
period Of two semesters. During the
first semester, beginning October and
ending January 81, the student will be
given lectures on butter making, milk
and cream testing, bookkeeping, breed
ing and judging dairy stock, factory
management, dairy bacteriology, dairy
engineering and dairy chemistry.
During the second semester, begin
ming February and ending June 10,
lectures are given on cheese making,
feeding dairy COWS, scoring butter and
cheese, dairy bacteriolcgy, factory man
agement and dairy chemistry.
The keeping qualities and genera
palatability of dairy products depends
largely on psychological control. Dur
ing this course the student will have
opportunity to become familiar with
bacteriology as related to dairying.
The laboratory is modern and as vel
equipped as it is possible to make it
Thorough training in the use of Bah
cocks milk and cream test, Mann't
acid test, and the various rapid tes h
for moisture in butter will be given.
The university creamery is in opera
ton throughout the year. 1t receives
cream from numerous farms in the vi
cinity of Moscow in addition to the en-
tire supply CT milk and cream from the
university farm.
The purpose of operating the univer
sity creamery on a commercial scale i
that it may offer the largest possible
opportunity for practical work. 1t en-
ables the student to gain a thorough
knowledge of the practical as well a
the theoretical phase of dairy work
Throughout the entire course, the stu
dent will be given practical work i
the university creamery.
There are no scholastic requirement
for entrance to this one year course
dairying. Tuition lie free. All the fl
cilities of the university, including tn
library, gymnasium and dining ha
will be open to students in this cours'
Students completing this course satil
} factorily will be given certificate
, Should the student decide to take oths
! college work in the college, due cred
will be given for the work completes
[ Students may enter at any time.
. Board and room can be secured
: private boarding houses or at COLLIE
clubs, ranging from SO to $3.50 p
week. Information in regard to roo
and board will be gladly furnished
those interested.
Parties who contemplate enteril
this course or desire further inform
e ton concerning the work will CORE
s pond with ]. H. Grandson, departing
e Of dairying, University of Idaho, Nc
/ COW, Idaho.