Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1909-09-09
GENERAL ANNOUNCEMENT
Concerning the One Year Course in
Oairying.

Oairylng.
in dairyine which is planned espec
tally for those who want to prepare
for teaching Dairying or do United
States or state government munich
pal inspection work, the University
Offers a one year course in CONNER
cial dairying. This course is espec-
ially planned to meet the demand OF
these who want to acquire a knowl-
edge of practical methods as well as
something of the scientific princi-
pies underlying the work, but who do
not feel able to take a longer course.
This course has been offered for the
past two years and has proved itself
very popular.
Location and Equipment.
The Dairy Department is located
in the new Morrill, Hail. 1t is fitted
up with the most modern apparatus
FOR handling milk and cream and the
manufacturing of butter, cheese and
ice cream. All the leading makes of
dairy machinery are shown in oper
alton. The laboratory is modern and
well equipped with apparatus. Al
thorough training in the use of the
Babcock's milk and cream test, also
onf1
rapid tests for moisture in butter will !
be given. This not only allows con- |
siderable experimental work to be
done under different temperatures
but also enables dairy students to be-
come familiar with cold storage en-
cheering. The new quarters for
the ice cream work have just been
fully equipped. Everything needed
10 enable the department to give a
thorough course in this most impor
;ant branch of dairylng has been
added.
Course of Instruction.
The work of this course covers a
period of two semesters. During the
first semester, beginning September
20 and ending February 4, the stu
dent will be given lectures on secre-
tion and Composition of Milk. Cream
Ripening, Butter Making, Milk and
Cream Testing, Bookkeeping, Breed
ing and judging Dairy Stock, Facto-
y. Management, Dairy Bacteriology,
Dairy Engineering, and Dairy Chem
istry.
During the second semester, be-
ginning February and ending June
Is, lectures will be given on Cheese
Feeding Dairy Cows, Scor-
ng Butter and Cheese, Dairy Bac-
Factory Management, and
Dairy Chemistry and Ice Cream
Making.
The keeping qualities and general d
of dairy products depends
argely on meteorological control.
During this course the student will
laye opportunity to become familiar 2
With Bacteriology as related to dai-
yfng.
General Information.
There are no scholastic require
nents for entrance to this one
ear course in Dairying. Tuition is
rec. All the facilities of the Uni
ersity, including the Library, Gym
asium and Dining Hall are open y
D the students in this course. Stu q
ents completing this course salts +,
actorily will receive certificates, and :,
hould the student decide to take n
ther work in the college. due credit in
ill be given for the work completed. fr
Board and room can be secured "
| private boarding houses or at :,
oIlege clubs, ranging from $500 to ia
$50 per week. Information in re- o.
ard to room and board will gladly
e given to those interested. n
Parties who contemplate entering u
lis course or desire further infor-
ation concerning the work will cor
,spond with
J. H. GRANDSON, s;
of Dairying, University
Idaho, Moscow, Idaho.
ont forget that Downs carries a
m line of hugpy trimmings cush- III