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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Aug. 27, 1914)
r4 HOME AND FARM MAGAZINE SECTION One Year Course in Dairying Oregon Agricultural College Giving Opportunity to Young Men Who Have Only Completed Eight Grades of School. IN ADDITION to the four-year de gree courses in Dairy Manufactur ing and Dairy Production, tlic Dairy Department of the Oregon Agri cultural College will offer this year a one-year course in dairying. , The one-year course is provided espe cially for those who have had no op portunity to pursue tneir 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 a 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 eow testing association wurk. Dairy Production Coarse. In this course special emphasis will be given to the breeding, feeding, care and management of dairy cattle; judg ing of cattle, jiedigree work, growing of forage and soiling crops, diseases of dairy cattle, organization of cow-testing, bull and community breeders' as sociation, dairy accounting, dairy me chanics, dairy bacteriology, the com position of milk and cream and the testing of dairy products, the operation of the band-separator, farm butter making, the construction and arrange ment of dairy barns, milk houses and silos. Manufacturing Course. Instruction will be given in this course in all phases of creamery work, such as the receiving and grading of milk and cream; pasteurization; tho preparation and use of starters; the ripening and churning of Tream; pack ing and marketing butter; the location, organization and construction of cream eries; creamery refrigeration and ereaniery 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, ete.( the making and curing of cheddary and other varieties of cheeses. The course in iee 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 tho various products. The creamery course will lnclndo a course in dairy mechanics, dairy bacteriology, the judging of butter and cheese, creamery accounting and the testing of dairy products. New Building. The instruction -vork will bo 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 a commercial scale, thus giving the student practice under actual factory conditions. On the first floor are offices and manufactur ing rooms, the latter including a boiler room equipped with a 15-horsepower internal furnace boiler and a 10-horse- power Jewel automatic steam engine a farm butter-making room, in which are found hand churns, butter workers and tho various types of separators found on the market; a churn room, which is equipped with modern ripen ers, combined ehurns, various forms of butter molding appliances, refrigerating machine, cooling room and ice cream freezer; a market milk room, with milk cooler, bottle filling machino and bottle washer; a cheese room which is equipped with cheeso vats, automatic pressure cheese press and other equip ment used in the cheese factory; s cheese curing room, and a reading room. Laboratories. Ou the second floor are located reci tation rooms nud advanced and gen eral laboratories. The latter will ac commodate two hundred Btudents in sections of forty each, and are equipped with a full lino of appliances for test ing milk and milk products. In the ad vanced laboratory will be found mois ture tests, salt tests, curd tests and various other forms of apparatus suit ed to the needs of the advanced stu dent. A circulating hot water system connects the wash Biuks in all of the laboratories. Both Bteam and elec tricity are used for power purposes. The College dairy herd consists of thirty-five head of high-producing dairy cattle of the Jersey, Holstein-Friesian, Guernsey and Ayrshire breeds. These cattle are housed in a modern dairy barn. To enter this course a student must have completed the eighth grade course of study and be at least eighteen years of age. For further information write K. E. Graves, Professor of Dairy Husbandry, Oregon Agricultural College, Corvallis, Oregon. Pasturing Sheep AN IDEAL WAY to maaage sheep on pastures is to have them graze one pasture down reasonably and then put them on another pasture until the first springs np again. In this way the pasture is kept fresh and sweet. But in practice it may be frequently impossible to do this. However, where the rearing of sheep is an important part of the farmer's business it can be done to some extent. When pastures get far ahead of sheep they should be grazed down if possible with cattle. In such a condition the slteep will not graze down the grass that has become rank and woody. By preference they will feed upon those parts where the grass is short. In such places it is shorter and sweeter than elsewhere. Where it is not practicable to graze it down with cattle it ought to be mown if possible. Whether it should be left to mulch the ground or drawn off should be determined by the quantity of the grass and its value for hay. When thus cut off grass fresh and nutritious springs np in its place. Some object to grazing sheep with other stock. Much depends upon the way in which this is done. If the pas ture is large f.nd not in any way overstocked, there is probably no ob jection to the plan, but, should the pas ture be overstocked or should tho sheep be relatively too numerous, then the cattle will be worsted in the grazing. Sheep eat more closely than cattle and can do well on shorter pasture. Where the grazing is plentiful sheep can feed upon what is most palatable to them, and the cattle eat what they relish most. Sheep will eat off many weeds that cattle avoid and in this way they help to clean the pastures. For winter grazing long pastures are the best. They are best for the reason that they protect the grass underneath, so that when the sheep are grazing they get som9 grass with more or Icsb succulence in it, along with what is dead. Feed the brood mares when nursing their colts with feeds that produce milk. Keep the colt growing from birth to maturity. Any setback before growth is made will tell in dollars and cents. In choosing the sire, do not pick out one because he happens to be near at hand, but rather send the mare to a breeder who has a stallion of the tvpe you wish to securo in your colts. A swift gait in walking is acquired best by, the team when it is being broken. Early habits become perma nent inclinations. In raising horses for the market re member that there is a greater demand for tlio horse worth $200 and upwards than there is for the one worth $100 or less. Keep Constant Watch. Keep a sharp lookout for vermin. No stock can do their best where those pests appear. Spraying in the winter is not always convenient, though a dash of kerosene about the stalls will help materially in keeping the pests down. If applied with a fine sprayer it soon evaporates, yet not until its mission is filled. Insect powder rubbed into the hair does not inconvenience the stock and if fresh it is sure death to mites. But unless it is strong enough to "make you sneeze" niako up your mind you have been humbugged. Keep Calves "Coining." Keep the calves "coming," whether they suck the cows or hand fed. Skim milk calves will grow strong and-thrifty if they are given a chance. The milk should be clean and enough of it be used, for they need something to take the place of the cream that has been tuken away. Corn and oats crushed to gether or just plain corn coarsely ground and fed dry makes a good substitute. Some men are all the time complain ing that the reason they do not get as mueh money from the cows iB because the cows are no good. Better get good ones then, but nine times out of ten the other fellow does better by his cows than the man who complain. GOING EAST or COMING WEST We can Stfte you Money Reduced rttta on Rott-whali Good, P1ns. AntoiBoMlet, at. Tfcroujb eotuoltdattd ert iotnrinf prompt delivery and eafefaj tUtes and information fornltM o nqmtt Pacific Coast Forwarding Company 201 Wilcox Building. Portlud Orocoa EARN CHIROPRACTIC A cieocothit tne0tnth(iDedn of evei7 one who It Kick. MEN and WOMEN ara tuor earful prac titroners, tinier a profouion that makes yotunda pendent, and brinai you rnosy. W have the beat own. Uau now forming. WRJTU0RU1A106. Pacific Chiropractic College COMMONWEALTH BUILDING PORTLAND, OWtOONl WIIEM IN PORTLAND stop at the incomparable Hotel Benson CENTRAL, FIREPROOF, MODERN, LOW RATES Bend for free book. Carl Stanley, Mgr. HOTEL DUTLER SEATTLE, WASa Under new management entire change in all departments all rooms redecorated and refurnished. Particu lar attention is now ie'.ng paid to prompt, efficient and courteous service. Hotel Butler Cafe THE FINEST IN SEATTLE Service the Best Cuisine Unexcelled Cash Register Bargains Oar prices about half other dealers. We pay highest price for second-hand regis ters. We do expert repairing and guar antee our work. Will exchange to rait your requirements. SUKBW ALL CO., 805 2nd avenue, Seattle. Phone Main 1180, Little Whinnies E GENTLE but firm with the colt; like a boy. its training should be gin early. Keep the paddock and pasture free from loose sticks and barb wire. Many a valuable horse has been ruined by not paying attention to these two points. Woven wire fencing for tho pasture is the best way. Be kind to tho horse; he is your friend. Water the horse before feeding. Never use blinders on the horse; it is a cruel practice. Keep a watchful eye on the colt. You cannot afford in neglect it. See that the collars fit tho horse, Have a collar for each animal and do not change from one to another. HI nras, wool, felts, eto. HXBBARD-BTEWART CO., BesUlt, Wmb. Write for Price List and Shipping Tags. (Please mention this paper.) DAILY BATES 12.00 Up With Private Bath f 1.00 Up Without Private Bath SOBEBT J. BOBINSON Manager. Hotel Clifford East Morrison and Sixth Street!. Modem in every detail. Beet of serried Rates by week from 13 up, by day 50 cent) and up. See the Clifford before going elsewhere. ED, F. BEEVES, Proprietor. HOTEL ACKLY Comer Twelfth and Stark Street! Portland, Oregon. RATES: S2.S0 per week np. With prti Ttte bath, 4.50 up. CLEAN OUTSIDE ROOMS. MODERN BRICK BCILDINO. BLACK LEG LOSSES SURELY FREVENTEI r cuner'l BlackMa mil. priced, fresh, mllahle: preferred by Wibrn ttnrkmmn hMu M.u teet wkere oilier vaetleu rail, Write for hnoklet and tntlnanlalai u-niiiv pKflc. masKiai rim 11.00 pkie. Blaeklei Pllli 4.1 t'le r Injector, but Culler! best The mneriorlfy of (titter product! u due to oer yet. of .rHKlallriTuj In viMlati and amim enl. vulw ir unnnuiinanio. omer rrirpct. I THE CUTTER LABORATORY, Bwktlty, CaJlSt YOU WANT THE BEST SPRAYER You want to live cum4 temper, trouble ad tree. You want (a raise fruit fhai Wins tho highest prion. Ymi want to know ad .tbooJ our apnyer Man you bay. There is more you ought to kow. Do You Want To 3S mifil MrtistmiL.K"0" The Price? 7 Manufacturers 182 Worrit on St, Portlind, Ore. TRY THE When In Seattle Seattle's Favorite Hotel New Clean Can't Burn The Location Is Bight Only Three Blocks from Depots and Docks The Rates Are Eight SI Per Day and Up YOUR LOGICAL SEATTLE HOME
