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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
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Carl Stanley, Mgr.
HOTEL DUTLER
SEATTLE, WASa
Under new management entire
change in all departments all rooms
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THE FINEST IN SEATTLE
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Cash Register Bargains
Oar prices about half other dealers. We
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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
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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
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vulw ir unnnuiinanio. omer rrirpct. I
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YOU WANT THE BEST SPRAYER
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temper, trouble ad tree.
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our apnyer Man you bay.
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kow. Do You Want To
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7 Manufacturers 182 Worrit on St, Portlind, Ore.
TRY
THE
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The Location Is Bight Only Three Blocks from Depots and Docks
The Rates Are Eight SI Per Day and Up
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