HOME AND FARM MAGAZINE SECTION
'4
O n e Y ea r C ou rse in D airyin g
Oregon A gricultural College Giving Opportunity to Young Men
Who Have Only Completed Eight Grades of School.
N A D D IT IO N to th e /o u r y ear d e
gree courses in D airy M a n u factu r
ing and D airy P roduction, th e
D airy D epartm ent of th e Oregon Agri
cu ltu ral College will o ffe r th is y ear a
one y e a r course in dairying.
The one y ear course is provided er[>e
eially for those who have had no op
p o rtu n ity to pursue th e ir public school
courses beyond the eig h th grade, or
who, from necessity or choice, desire,
npou com pleting the work of this grade,
to o b tain as quickly as possible a work
ing know ledge of th e science of d a iry
ing. The courses are designed to p ro
vide th e largest am ount of practical
in fo rm atio n and tra in in g th a t can be
given in one year. The courses are so
arran g ed th a t th e stu d en t may special
ixe in eith er dairy m an u factu rin g or
dairy production.
The P acifie N orthw est, on account
of its even tem p eratu re and abundant
grow th of forage crops, is peculiarly
aiiapted to dairy in g , and th e rapid
grow th of th is in d u stry is creatin g
splendid o p p o rtu n ities fo r young men
in th e various fields of d airying. The
one y e a r courses in d airy in g w ill fit
stu d en ts for such positions us b u tte r
makers, cheese m akers, cream ery help
ers, testers, operators o f cream eries
and cheese factories, m anagers of dairy
farm s and for o fficial testers in cow
testin g association work.
I
Dairy Production Course.
In th is course special em phasis will
be given to the breeding, feeding, care
and m anagem ent of dairy c a ttle ; judg
ing of cattle, pedigree work, grow ing
of forage and soiling crops, diseases of
dairy cattle, organ izatio n of cow test
ing, hull and com m unity b re ed ers’ as
sociutiou, dairy accounting, dairy me
rh an ics, dairy bacteriology, the com
position of milk and cream and the
testin g of dairy products, th e operation
of the hand sep arato r, furin b u tte r
m aking, the construction and arrange
m ent of dairy barns, milk houses and
•Hot.
Manufacturing Course.
In strn ctio n will he given in this
course in nil phases of cream ery work,
such as the receiving and grading of
milk and cream ; p asteu rizatio n ; the
prep aratio n and use of sta rte rs; th e
ripening and churning of cream ; pack
ing and m arketing b u tte r; the location,
organization and construction of cream
eries;
cream ery
refrig eratio n
and
Creamery
m anagem ent,
and
other
studies designed to fit th e stu d en t to
m anage and operate cream eries. The
course in cheese m aking will include
p ractice in receiving and sam pling
m ilk; the use of the various tests for
acid ity , ferm ents, etc., th e m aking and
curing o f eheddary and o th er v arieties
o f eheescs. The course in ice cream
m aking will include practice in select
ing and aging of cream ; stan d ard izin g
and preparing th e mix for the various
frozen products and the freezing, pack
ing, bricking, molding, coloring and
sale of the various products. The
cream ery course will include a eourse
in dairy mechanics, dairy bacteriology,
th e ju d g in g of b u tte r and cheese,
cream ery accounting and the testing of
dairy products.
New Building.
The instrnction work will be given
in the new dairy building, erected and
•quipped especially for in stru ctio n and
in v estig atio n in dairying. The equip
ment is such as to perm it th e handling
of milk and cream on a commercial
•calc, thus g iv n g th e stu d en t practice
under actual facto ry conditions. On the
firs t floor a re offices an d m anufactlir
ing rooms, the la tte r including a boiler
room equipped w ith a 15-horsepower
in tern al furnace boiler and a It) horse
power Jew el au tom atic steam engine;
a farm b u tte r m aking room, in which
are found hand ehnrns, b u tte r workers
and th e various types o f separator«
found on th e m ark et; a churn room,
which is equipped w ith modern ripen
ers. combin 'd churns, various forms of
b u tte r molding appliances refrig eratin g
m achine, cooling room and ice cream
freezer: \ m ark et milk room, w ith milk
cooler, b o ttle filling m achine and
brdtle w asher; a cheese room which is
•q uipped w ith cheeso r a t s , autom atic
pressure cheese press aud other equip
■ « n t used in the cheese fa c to ry ; a
cheeso
room.
curing
room,
an d
a
reading
Laboratories.
On the second floor arc located reci
ta tio n rooms and advanced and gen
oral laboratories. The la tte r will a c
comm odate two hundred stu d en ts in
sections of fo rty each, and are equipped
w ith a full lino of appliances for test
ing milk and milk products. In th e ad
vanced laboratory will be found mois
to re tests, salt tests, curd te sts aud
various other forms o f ap p a ra tu s s u it
ed to th e needs of th e advanced stu
dpnt. A circulating hot w ater system
connects the wash sinks in all o f the
laboratories. B oth steam and elec
tric ity are used for pow er purposes.
The College dairy herd consists of
th irty fiv e head of high producing dairy
c a ttle o f the Jersey , H olstein Friesian,
G uernsey and A yrshire breeds. These
c a ttle are housed in a m odern dairy
barn.
To en ter this course a stu d en t m ust
have com pleted th e eig h th grade
course of study and be a t least eighteen
y ears o f age.
For fu rth e r in form ation w rite R. R.
G raves, Professor of D airy H usbandry,
Oregon A gricultural College, Corvallis,
Oregon.
Pasturing Sheep
N ID EA L WAY to m anage sheep
on pastures is to have them graze
ono pasture down reasonably and
then pu t them on an o th er pasture until
the first Rprings up sg ain . In th is way
th e pasturo is kept fresh and sweet.
B ut in practice it may be frequently
im possible to do this. However, where
th e rearin g of sheep is an im portant
p art of th e fa rm e r’s business it can be
done to some extent.
W hen pastures get fa r ahead of sbeep
they should tie grazed down if possible
w ith ra ttle . In such a condition the
sheep will not graze down the grass
th a t has lieeome rank and woody. By
preference they will feed upon those
p arts where th e grass is short. In such
places it is sh o rter and sw eeter than
elsewhere. W here it is not p racticable
to graze it down w ith ra ttle it ought
to be mown if possible. W hether it
should be le f t to mulch the ground or
draw n o ff should be determ ined by the
q u a n tity of th e grass and its value for
hay. W hen thus cu t o ff grass fresh
and n u tritio n s springs lip in its place.
Some object to grazing sheep w ith
other stock. Much depends upon the
way in whieh th is is done. I f the pas
tu re is larg e ! nd not in any w ay
overst ked, th ere is probably no o b
jection to th e plan, b n t, should the pas
ture be overstocked or should th e sheep
be relativ ely too num erous, then the
c a ttle w ill be w orsted in the grazing.
Sheep c a t more closely th an c a ttle and
can do well on sh o rter p asture. Where
the g razin g is p len tifu l sheep can feed
upon w hat is m ost p alatab le to them ,
and th e c a ttle e a t w hat they relish
most. Sheep w ill e a t o ff many weeds
th a t c a ttle avoid and in th is w av they
help to ejean th e pastures.
For w in ter g razin g long pastures arc
the best. T hey are b est for th e reason
th a t they p ro tect the g rass underneath,
so th a t when the sheep are g razing
they get some grass w ith me,re or less
succulence in it, along w ith w h at is
dead.
A
Little Whinnies
E G E N T I.E l>ui firm w ith th e eolt;
a boy, its tra in in g should be
B like
gin early. K eep th e paddock and
p astu re fre e from loose stick s and b arb
wire. Many a valu ab le horse has been
ruined by no t p aying a tte n tio n to these
tw o points. W oven w ire fencing for
th e p astu re ia the b est way.
Be kind to the 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 eolt.
You rannot afford to neglect it.
See that the collar* fit the horse.
Have a collar for each animal and do
not change from one to another.
Feed the brood m ares when nursing
th e ir colts w ith feeds th a t produce
milk.
K eep th e colt grow ing from b irth to
m atu rity . Any setback before grow th
is m ade will tell in dollars and cents.
In choosing th e sire, do not pick out
one because he happens to be near at
hand, b ut rath e r send the m are to a
breeder who has a stallion of the type
you wish to securo in your colts.
A sw ift g a it in w alking is acquired
best by th e team when it is being
broken. E arly hab its become perrna
n en t inclinations.
In raising horses fo r the m ark et re
m em ber th a t there is a greater demand
for th e horse w orth (200 and upw ards
th an th ere is for the one worth $100 or
less.
Keep Constant Watch.
K eep a sharp lookout for verm in.
No stock can do th e ir best w here these
pests appear. S praying in the w inter
is not alw ays convenient, though a dash
of kerosene about th e stalls will help
m aterially in keeping the pests down.
If applied w ith a fine sprayer it soon
evaporates, y et not u n til its mission is
filled. In sect pow der rubbed into the
h air does not inconvenience the stock
and if fresh it is sure death to mites.
But unless it is strong enough to “ make
you sn eeze” make up your m ind you
have been humbugged.
W H E N IN
PORTLAND
stop at the incomparable
H otel Benson
CENTRAL, FIREPROOF,
MODERN, LOW RATES
Send for free book.
Carl Stanley. Mgr.
Keep Calves “ Coming.”
K eep the calves “ com ing,)’ w hether
th ey suck the cows or hand fed. Skim
milk calves will grow strong and th rifty
if th ey are given a chance. The milk
should be clean and enough of it be
used, fo r they need som ething to take
th e place of the cream th a t has been
tak en away. Corn and oats crushed to
g eth er or ju st plain corn coarsely
ground and fed dry m akes a good sub
stitu te .
Some men are all the tim e complain
ing th a t the reason th ey do not get as
much money from the cows is because
th e cows are no good. B etter get good
ones th en, b u t nine tim es out o f ten
the o th er fellow does b e tte r by his cows
th an the man who complains.
GOING EAST or
COMING WEST
HOTEL BUTLER
SEA TTLE, WASH.
U nder new m anagem ent — en tire
change in all departm ents— all room*
redecorated and refurnished. P a rticu
lar atten tio n is now oelng paid to
prom pt, efficient and courteous service.
DAILY RATES
$2.00 Up With Private Bath
$1.00 Up Without Private Bath
Hotel Butler Cafe
THE FINEST IN SEATTLE
Serviee the Best
ROBERT J. ROBINSON
Manager.
ll'e can Save you Money
R M t if * d rates on Hoaapfcald Goods. Pianos.
A u tom ob iles, et«.
T h ro u g h con solidated sera
h is u n n g
p ro m p t
d e liv e r y
aud
carefaJ
h a n d lin g .
K a tes s a d t n fo r a a tt o a fa m is h e d on reqaset.
Pacific Coait Forwarding Company
201 W ile os B u iW m « . P o rtla n d O re g o n
Cuisine Unexcelled
H otel C li f f o r d
E ast M om aen and Sixth Streets.
Modern in srerv detail. B est of serrieau
Rates by week from $3 up. by day 50 cen ts
and up. See the C lifford before go in g els**
4
V
where.
ED. r. BEEVES, Proprietor.
EARN CHIROPRACTIC
A ecAerw« th a t m r e r i th e n eeds o f S * * r y o n e who
la n e k .
M E N an d W O M E N s r s su« < e^ahtl prac
titio n e rs . E n te r a p ro fessio n »hot m akes y e a in d e
p e n d e n t. an d h o n g « » « • m o n y . W s have th e best
c o u rw
( lo w uww fo rm in g .
W Rl I U Oft C A IM 0 4 ).
P a c if ic C h ir o p r a c t ic C o l l e g e
E
o m m o n w e a l t h b u il o in c
O W T L .M O
Q » e I ■ -J
Cash Register Bargains
Our prices about half other dealers. We
pay highest price for aecond hand regia
ter*. We do expert repairing and gnar
antee our work. Will exchange to suit
vour requirement». SUNDW ALL CO., SOS
2nd avenue, Seattle. Phone Main 1180.
HOTEL
ACKLY
Corner Twelfth and Stark Streets
Portland. Oregon.
RATES: 12.50 per week up. With prh
▼ste lath, $4 50 up.
CLEAN OUTSIDE ROOMS.
MODERN BRICK BUILDING.
BLACK
LOSSES
SURELY PREVENTS
by C s tte r'e B la st tog P ills
Low -
priced frm h. reliable preferred bp
Western wtnetonem because they prs-
m > -y |
t,e t
■ ***
o tM r
» •« " » ••
(M U
!
■
W rite fo r bnoklet and terttm onlahh
I®-dose » $ $ ' Blackleg P ills >1.8»
59-dsss »kge Blackleg P ills 4 .0 »
Use any lrOertor but C utter's baft.
The stipe-irrity of C utter products Is due to peer 1ft
yearn >f specialiung in cassises as® serums only.
. r . l
W
1 eslet os Cutter's
IT unobtainable. orrier tlrect.
’
T H < CUTTER LABORATORY, BsrtsM». Csfttsrst^
BEST SPRAYER
H ID E S
>. »
FURS. W3OL. PELTS, ETO.
HIBBARD STEWART CO.,
SeatU«. Wash.
Write for Price List and
Shipping Tags.
( P le a s e
at f t t i o n th is
p a p e r .)
ts fo r
a J o g u e ft?
■ e s s ss a e m u
W h e n In S e a t t le
TRY
THE
FR Y E
Seattle’s Favorite Hotel
New—Clean—Can't Burn
The Lee AU on Is Right- Only Three Blocks from Depot* And Docks
The Rates Ar« Bight — $1 Per Day and Up
YOUR LOGICAL SEATTLE HOME
>