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Show COURSE OF STUDY. 435 his charge. Theinstrnctor should alsoimpress npon the students that when they have a small dairy of their own they do not at first, nor for a good while, need to have an elaborate or expensive outfit or buildings. Give the students frequent talks in relation to the matters touched npon above. and in every way and at every opportunity endeavor to prepare each one to be able tohegin correctly adairy of hisown. Emphasi8ethe fact that three good cows are worth more by far than a dozen poor milkers. The expense of feeding an unpraf-itahle cow is just as great as the cost of feeding a profitable one. The work of the dairy will be begun by the child quite early in his school life when he assists in his small way in the care of the cattle: driving them, and doing many other light chores. Teach the boys to handle and treat thecows gently. They muat not be abused or frightened. as this injures their milking qualities. Give talksand instruct.ions on stables; how they should be constructed, the value of raised platforms, and of stanchions instead of ropes. Both boys and girls should he taught to milk. The student can begin to learn milking at from 12 to 14 years of age. Instruct in the proper method of milking, always using both hands. After the student haslearned to milk he shouldbe given a cerrain number of cows to milk daily, night and morning. Each boy oan milk from five to a dozen cows. Another thing that is very important is to milk cleanly. Regularity is essential to the best results. Appoint certain hours for milk in^ in the morning and evening, and then see toit that the milking is done at those times. The entireworkof the dairy should be done by the pupils, the instrnctordevoting his whole attention to supervising their work and giving them instruction, and endeavoring in every way to improve them. Give frequent talksFou the standard breeds of cattle: the relative merits of Rol-steins, Durhams, Ayrsbires. Jerseys, Guern.seys, Short Horns, and other breeds as adapted to the particular loca!ity. Explain which are better when quantity of milk is desired. and which when butter a the object. For fodder, clover, prairie ha]-, and cured cornstalks are exisllent. Ensilage is esmially good and very economical. It is said that more c;tttle can he maintained from a given acreage by the use of this food than from any other. The room used for keeping the milk should h3 cool in summer and warm in winter. It should always he clean and sweet and a model of neatness. I'aus and other utensils not in n8e must be kept olean and arranged in a neat and convenient way. The dairy must above all look businesslike and never slipshod or slovenly. Teach the proper handling of the milk from the time it comes into the milk room until itiamade into butter and other products. It is first strained carefully, and poured into properly arran ed pans in a cool place for the crearu to "rise," then skimmed, and the cream pfaced in a receptacle to await churning, and the skim milk put to whatever used may be desired. The cresm should be kept for a period long enough to turn a little sour, usoally a couple of days. Keep it in a warm place over night before churning. After the butter has collected, remove the buttermilk, and pour in some cold water and "wash" the butter ;n a chum. Then take it out and work in the salt. After salting, let the butter stand for twenty-four honrs, and then work it and put up in packagesof a desired size or store in proper receptacles. The iangth of time to be spent by each pupil at dairying will depend upon circum-stances and will vary according to the capability of the strident. The instructor will be able to determine this without auy difficulty. It is desired, however. that all students receive instructionon this subject, far thegreat majority of them will have occasirn to utilize this knowledge in their after life. kt every schoolwhere there are facilities engineering will be taught. The boys selected forthis course shonld be those who show an aptitude and likina far the work, and who possess sufficient physical strength and robust health. The main conrse m engineering will extend overaperiod of three or four years, to bevaried in the discretion of the engineer. In it will be included instruction and practice in steam heatingand plumbing. During the first and sswnd years of the conrse the student should be taught the principles of boilers and engines. and possibly also of dynamos and motors. Thiswork will continue until the boyis thoronghly familiar with the different parts, can set the valveson the pumps and engines, erect boilers, connect a series of them, andconnectdynamos, motors. eto. Theschool plant will beused toillus-trate this work, Engineering and electrical papers and catalogues of machinery |
