The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-06-25

HE dairy industry rails naturally IN
two divisions, namely, dairy farm
ing and dairy manufacture. The
Washington State College, Dairy Depart
ment, follows this plan in its instruc- |
ton:
The work of giving milk tests and
running hand separators, which was Civ
en- in the earlier life Of this depart
ment, Of the college is still given; but
in addition, it is realized that students
must have actual practice in the feeding
and testing of cows Students are re-
quired to spend at least three whole
days-six different milkings-at the
dairy stables. They must be present at
the milking, weigh the milk and test
each lot of milk for fat, figure how
much fat the cow gives for the day,
and for the three days. Each student
is given four cows. They weigh the sill
age, hay and grain every cow eats, and
at the end of the time obtain the prices
of the different feeds and determine
whether or not the COW is making a
profit.
In milk inspection, the students are
given score cards and score dairies in
the vicinity, and mako suggestions for
improvements in each case. In the lab
oratory the students also are given sam
Piles Of milk, of which they determine
the bacterial count, sediment test, and
so on, the same as is done in the inspec
tion work Of the larger cities Of the
country.
Dairy Barn Plans.
They make dairy barn plans, show
ing not only the arrangement of the in
terror, but also giving the estimate of
the cost Of instruction. In the work in
market milk production, students pas
teurize, standardize and bottle milk.
The demand for different kinds Of milk
varies. Some patrons like high per-
cent Of fat in the milk, and are willing
to pay for it. Others merely want the
legal standard. II is therefore neces-
sary to make two or even three grades
Of milk. All milk is run through a
clarifier, thereby taking out the sedi-
ment and making 1t more wholesome.
The dairy department receives cream
from about three hundred patrons, half
in Idaho and half in Washington. The
patrons are scattered in an area sur.
rounding Pullman for about twenty five
miles in all directions. This not only
gives the farmers chance to market
their products, but gives the students
enough milk to work with. About fifty
thousand pounds of butter and six thou
sand gallons of cream are turned out
The work is done mainly by students
They study the methods Of handling pa
irons, keeping the accounts of patrons
and SO on.
The college is located in the heart o.
the extensive grain producing region o.
Eastern Washington; yet, in the shor
time the department has undertaken op
erations on the present large scale, tn
number of cows within twenty yfiv'
mile radius Of Pullman have doubled
and a good COW in this region now com
mands a much higher price than a few
years ago. Many farmers have shippe'
in good cows, brought in breeding stool
to build up their herds, and are rapid.
turning toward dairying and live-stocl
production, who few years ago wer
needless of the opportunity in this di
rection.
Attitude Of Farmers.
Some interesting facts concerning tn
attitude OF farmers toward this type o
farming is CLEANED from the experience
Of the Dairy Department. The farmer
as rule desire to know and to b
shown that they are getting homes
treatment. If farmer believes he
not receiving his due for any crop, b
will turn from the crop, and this is pal
ticularly true Of the dairy business i
a country wherein dairying does no
have a strong foothold
There are several margins Of error |
which creamery operators may, inter
tionally or unintentionally, deceive thei
patrons. One is in inaccurate weight
Another abuse, more prevalent perhap
is the erroneous test Not understand
A. A.nA - Io %oc nft,