Bonners Ferry herald. [volume] (Bonners Ferry, Idaho) 1904-current, 1909-09-11
NINETEENTH YEAR


WI III uoii JihS WuiCH &c pidhhoo
especially for those who want to
prepare for teaching dairying or do
United States or state government
municipal inspection work. The
University offers a one year course
in commercial daIrying. This
course is especially planned to meet
the demand of those who want to
acquire a knowledge of practical
methods as we'll as something of the
scientific principles underlying the
work, but who do not feels able to
take longer course. This course
has been offered for the past two
years and has proved itself very
popular.
COURSE OF INSTRUCTION
The work of this Grouse covers a
period of two semesters. During
the first semester, beginning Sep
TENDER 20 and ending February 4,
the student will be given lectures
on secretion and Composition of
Milk, Cream Ripening, Butter
Making, Milk and Cream Testing,
Bookkeeping, Breeding and Judg
ing Dairy Stock, Factory Manage
ment, Dairy Bacteriology, Dairy
Engineering, and Dairy Chemistry.
During the second semester, be-
ginning February 7 and ending
June Is, lectures will be given on
Cheesemaking, Feeding Dairy
Cows, Scoring Butter and Cheese,
Dairy Bacteriology, Factory Man.
agement, Dairy Chemistry and Ice
Cream Making.
The keeping qualities and gene
raj palatability of dairy products
depends largely on meteorological
control. During this course the
student win have opportunity to
become familiar with Bacteriology
as related Dairying
cREAmERY AND LABORATORY
The University Creamery is in
operation throughout the year
1t receives milk and cream from
humorous patrons in the commun
ity in addition to the entire supply
from the University Farm.
The purpose of operating The
University Creamery on CONNER
cial basis is that it may offer tn,
largest possible opportunity fol
practical work. 1t enables tn,
students to gain a thorough know
ledge of the practical as we'll as tn,
theoretical phases of Dairy work
Throughout the entire course tn
student it rquired to perform {
certain amount of work in tn
creamery.
All the laboratory work is 81
arranged that each student will
bave individual charge of the diff
erent processes through which tn
cream goes before it reaches tn
finished product. This enable
the student to fully see and realiz
the importance of each process,
That the students taking thi
work are we'll equipped to ente
the commercial field of dairying
we'll shown by the fact that for tw
successive years our dairy student
have won first prize for best butte
exhibit at the State Dairy Conven
ton. Our graduates are scattere,
throughout the northwestern state
many holding responsible position
such as superintendent Of creamer
les, butter makers, and inspectors
GENERAL INFORMATION
There are no scholastic require
ments for entrance to this one yea
course in Dairying, Tuition is fire.
All the facilities of the Unlversit,
including the Library, Gymnasium
and Dining hall are open to STUD
ents in this course. Students con
pleting this course SATISFACTORY
will receive certificates. Shonl
the student decide to take otht
work in the college due credit wi
be given for the work completed.
Board and room can be secure
in private boarding houses or
collage clubs ranging from $3.(
to $3.50 per week. Information
regard to room and board will
gladly furnished to those int
ested