The Emmett index. [volume] (Emmett, Idaho) 1893-1925, 1908-10-08
COURSE IN DAlRytno.
Practical Knowledge May Be Acquired
in One Year.

IN One ear.
The following bulletin has just been
issued by the University Of Idaho, con-
corning courses in dairying taught at
the school:
To meet the demand of those who
want to acquire knowledge Of prac-
teal dairy methods as we'll as some
thing of the scientific principles under
lying the work, but who do not feel
able to take longer course, the uni
versity is ffering complete one-year
course in dairying. This course was
offered for the first time last year and
proved itself very popular.
The dairy department is located in
the new Morrill, hall. 1t is fitted up
with the most modern apparatus for
handling milk and cream and the man
ufacturing of butter and cheese. All
the leading makes Of centrifugal eepa-
rators are shown in operation, the most
improved cream ripener and pasteuriz-
er are being used.
The laboratory is modern and well
equipped with apparatus. A thorough
training in the use of the Babcock's
milk and cream test, Mann acid test,
and the various rapid tests for mois-
ture in butter will be given
The department has just finished in
stallation of an artificial refrigerating
plant. This will not only allow consid-
cradle experimental work to be done
under different temperatures but will
also enable dairy students to become
familiar with cold storage engineering.
The work of this course covers a
period of two semesters. During the
first semester, beginning September
21st and ending February 5th, the stu
dent will 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
tion throughout the year. 1t receives
cream from many patrons in the vicin-
ity of Moscow in addition to the entire
supply from the university farm,
The purpose of operating the univer-
sity creamery on a commercial basis is
that it may offer the largest possible
opportunity for practical work. 1t en-
ables the student TO gain thorough
knowledge of the practical as well 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 goes
before it reaches the finished product.
This enables the student to fully see
and realize the Importance of each pro-
cess.
That the students taking this work
are well equipped to enter the COM
mercial field is well shown by the fact
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
Extract from letter from Manager
Of one of Idaho's largest creameries:
eve consider the Pacific Northwest
4 very promising field for men of train
ng and experience in dairy and cream
cry work. As you are probably well
aware, this section does not produce
anywhere near enough dairy products
Tor home consumption. Add to this
he fact that this line of work is, each
year, receiving more attention from
The farmers, and it is apparent that
men who possess ability in this direc-
ion will be in demand.
Extract from letter from manager of
me OF the largest dairy concerns in
he country:
''In the Eastern states. it is almost
required that before man can expect
i situation in first class creamery he
must be dairy school graduate. This
S the only objection | have to good
many butter makers in the West, that
hey do not take time to qualify them
selves, and therefore they will have to
work at a salary of from $50 to $40
,er month, whereas, if the same man
will take time and spend little money
or training himself along the line of
scientific as well as practical butter
making he may be able to obtain from
100 to S150 per month.
In less than a week after finishing
curse every member of this years
larry class had accepted positions at
rood salaries.
There are no scholastic requirements
or entrance to this one-year course in
.airying. Tuition is free. All the ia
.ilities of the university, including the
library, gymnasium and dining hall,
80 r,,o, +O s+,,Japfc ~, thic pourca