The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-08-27
One Year Course in Dairying
oregon Agricultural College Giving Opportunity to Young Men
Who Have Only Completed Eight Grades of School,
N ADDITION to the four-year de-
gree courses in Dairy Manufaetur

IN ADDITION to the four year de-
gree courses in Dairy Manufaetar
ing and Dairy Production, the
Dairy Department of the Oregon Agri-
cultural College win offer this year
one-year course in dairying.
The one year course is provided espe-
cially for those who have had no op-
portunlty to pursue their public school
courses beyond the eighth grade, or
who, from necessity or choice, desire,
upon completing the work of this grade,
to obtain as quickly as possible work
ing knowledge of the science of dairy
ing The courses are designed to pro
vide the largest amount of practical
information and training that can be
given in one year. The courses are so
arranged that the student may special
ize in either dairy manufacturing or
dairy production.
The Pacific Northwest, on account
OF its even temperature and abundant
growth of forage crops, is peculiarly
adapted to dairying, and the rapid
growth of this industry is creating
splendid opportunities for young men
in the various fields of dairying The
one-year courses in dairying will fit
students for such positions as butter
makers, cheese makers, creamery help
ers, testers, operators of creameries
and cheese factories, managers of dairy
farms and for official testers in cow
testing association work
Dairy Production Course.
In this course special emphasis will
be given to the breeding, feeding, care
and management of dairy cattle; judg-
ing of cattle, pedigree work, growing
of forage and soling crops, diseases of
dairy cattle, organization Of cow test
ing, bull and community breeders as
soeiation, dairy accounting, dairy me
chanics, dairy bacteriology, the com
position of milk and cream and the
testing of dairy products, the operation
of the hand separator, farm butter.
making, the construction and arrange
ment of dairy barns, milk houses and
sllos.
Manufacturing Course.
Instruction will be given in this
course in all phases of creamery work,
cnnb ac tba ouJ oradipcr Of
milk and cream; pasteurization tho
preparation and use of starters; the
ripening and churning of cream; pack
ing and marketing butter; the location,
organization and construction of cream
cries. creamery refrigeration and
creamery management, and other
studies designed to fit the student to
manage and operate creameries. The
course in cheese making will include
practice in receiving and sampling
milk; the use of the various tests for
acidity, ferments, ETC., the making and
curing of cheddary and other varieties
of cheeses. The course in ice cream
making will include practice in select
ing and aging Of cream; standardizing
and preparing the mix for the various
frozen products and the freezing, pack
ing, bricking, molding, coloring and
sale of the various products. The
creamery course will include course
in dairy mechanics, dairy bacteriology,
the Judging of butter and cheese,
creamery accounting and the testing of
dairy products.
New Building.
The instruction work will be given
in the new dairy building, erected and
equipped especially for instruction and
investigation in dairying The equip
ment is such as to permit the handling
Of milk and cream on commercial
scale, thus giving the student practice
under actual factory conditions On the
first floor are offices and manufactur
ing rooms, the latter including boile1
room equipped with l5-horsepowel
internal furnace boiler and a 10-horse
power Jewel automatic steam engine
a farm butter-making room, in whicl
are found hand churns, butter worker
and the various types of separator
found on the market; a churn room