The Parma herald. (Parma, Idaho) 1903-1917, 1908-09-05
COURSE IN DAlRYlNc
a'''cal Knowledge May Be Aeo,,;..,
IN One Year

ticaI Al. ieuSe OF Drac-
la ualry methods as we'll as sore
I,; Ing u the scientific principles under
iylng the work, but who do NOT g.,
aDIe 10 take longer course a.
eonrse - Snering complete one-vear
o oSSrse IN dalrying. This course w 9al
D Dro,,S Tor the first time last wear " onS
pig Sr, itself very popular. anu
a. ne uairy department is located =
me new morrill, hall. 1t is fitted -,
IN .he most modern apparatus fop
ishuiing milk and cream and tbe
u =, of butter and cheese i'' an
.he leadlng makes of Centrifugal 60
iaoors are shown in operation the 80
improved cream ripener and naste,,r;.
er are being used. p''S'euriz-
Inc laboratory is modern ord -,
equipped with apparatus A t +La wen
Ill Tiniilg IN the use of the Babcock's
mn MIX and cream test, Mann's acid test
anu anu the various rapid tests for mois,
lure IN butter will be given.
Inc department has Just finished IN
sIailaIion OF an artificial refrigeratino
plant. This will not only allow consid.
cradle experimental work to he dona
under different temperatures but will
slso enable dairy students to become
lanlllar with cold storage engineering,
The work of this course covers .
period OF two semesters. During the
flrst semester, beginning Senten,har
5Ist ana ending February 9Th, the stu
ueht VIII be given lectures on secretion
and composition of milk, cream ripen-
ing, butter making, milk and cream
testing, bookkeeping, breeding and
Judging dairy stock, factory manage
ment, dairy bacteriology, dairy engin-
eering and dairy chemistry.
during the second semester, BEGIN
ming February 9th and ending June
10th, lectures will be given on cheese
making, feeding dairy cows, scoring
butter and cheese, dairy bacteriology,
factory management, dairy chemistry
and ice cream making.
The keeping qualities and general
palatability of dairy products depends
largely on meteorological control
During this course the student will
have opportunity to become familiar
with bacteriology as related to dairy
ing.
The university creamery is in opera
ton throughout the year. 1t receive s
cream from many patrons in the vicin-
lty of Moscow in addition to the entire
supply from the university farm.
The purpose of operating the univer-
slty creamery on commercial basis is
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 we'll as
the theoretical phases of dairy work.
Throughout the entire course the stu.
dent is required to perform a certain
amount of work in the creamery.
All the laboratory work is so ar
ranged that each student will have in
dividual charge of the different pro-
cesses through which the cream goe
, before it reaches the finished product
This enables the student to fully SCI
and realize the Importance of each pro
, cess.
That the students taking this worl
are well equipped to enter the com
mercial field is well shown by the fac
that one of our last years students
, Mr.. Ralph D. Lilly, succeeded in win
ming first prize for best butter exhibit
ed at the last State Dairy association
meeting.
Extract from letter from Manager
of one of Idaho's largest creameries:
eve consider the Pacific Northwest
a very promising field for men of train
ing and experience in dairy and cream
cry work. AS you are probably wei
aware, this section does not produce
anywhere near enough dairy products
for home consumption. Add to thi!
, the fact that this line of work is, eaei
year, receiving more attention from
the farmers, and it is apparent tina
) men who possess ability IN this dlrec
: ton will be in demand. -
Extract from letter from manager
one of the largest dairy concerns Il
the country:
"In the Eastern states 1t Is almos
required that before man can expec'
a situation in a first class creamery NJ
must be dairy school graduate. This
is the only objection l have to goo'
MANY butter makers in the West, thai
thew do not take time to qualify them
selves. and therefore they will have U
work at a salary of from 500 to 81
per month, whereas, if the same mai
will take time and spend little none.
for training hin self along the line o
scientific as we'll as practical butte
making he may be able to obtain iron
500 to $3.50 per month.
In less than a week after nnlshlIil
course every member of this year
dairy class had accepted positions d
good salaries. ..+
There are no scholastic requirement.
for entrance to this one-year course u
dairving. Tuition is free. All the Ia
ciIities of the university, including In
library. gymnasium and dining nan
are omen to students in this course
Students completing this course satls
factorilv will receive eertincaIes
SbouId the student decide to take otne
work in the college, due credit VIII U
o-;ven for the work completed.
Board and room can De seeu ulSIa. !
nrivate boarding houses or at eoiies
climbs. ranging from SS.OO 70 "a :
,,e,. week. Information IN regaru
1oom and board will be giadly lui
nisbed to those interested.
Parties who contemplate enterlIll
+his course or desire further inlo ra
t t;ilr concerning the work VII corr corr.
sn ,v with ]. H. Frandsor' DepIi 1
,,1ert of Dairying, University Oh iu'iiN
Moscow, Idaho.