Annual announcement . coring the various animals and in comparing indi-viduals of the same and of different breeds is taken up. Some pedi-gree work is done to acquaint the student with methods of registra-tion and with some of the members of the noted families. Breeding 3—0 Breeding is an advanced course taking up the principles andgeneral laws of breeding; heredity; variation and selection; in-and-inbreeding; line breeding; and the application of these laws to herds;and herd management during breeding operations. Botany 2—2 The course includes lectures and demonstrations on the prop-erties of
Annual announcement . coring the various animals and in comparing indi-viduals of the same and of different breeds is taken up. Some pedi-gree work is done to acquaint the student with methods of registra-tion and with some of the members of the noted families. Breeding 3—0 Breeding is an advanced course taking up the principles andgeneral laws of breeding; heredity; variation and selection; in-and-inbreeding; line breeding; and the application of these laws to herds;and herd management during breeding operations. Botany 2—2 The course includes lectures and demonstrations on the prop-erties of the air and of the common elements which enter into thecomposition of the plant; parts of the seed and the function of each;tests for starch and protein; method of growth of seeds as influencedby heat, moisture, light and air; germination tests; study of theroot, stem and leaves; relation of osmosis to plant nourishment;study of the inflorescence of common flowers, wheat and corn; andthe development of fruits. 12. o u C o Q Butter and Cheese 1—3 This course is designed for the care of milk and the manu-facture of butter under factory conditions, takkig up more or less indetail in laboratory and lecture work, the operation of cream sepa-rators, pasteurizers, power churns, etc., the preparation of startersand the ripening and churning of cream under Creamery of the time will be utilized in the commercial manufacture ofcheese, particularly of the Cheddar variety, and will include theacid and rennet test and the cutting, milling and pressing of cheese. Cement 1—1 A study of cements, sand, gravel, and the methods of mixingto make concrete for various purposes useful on the farm; also thebuilding and filling of the forms, methods of waterproofing, and theadaptability of concrete to the use of the farmer. Chemistry I. 3-2. The work in Chemistry is marked by a large amountof laboratory work, supplemented by class drill and frequent ability to observ
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookpublishernp, bookyear1910
