Identifier: catalogueofth19011906newh (find matches)
Title: Catalogue of the New Hampshire College of Agriculture and the Mechanic Arts
Year: 1906 (1900s)
Authors: New Hampshire College of Agriculture and the Mechanic Arts
Subjects: Universities and colleges -- Curricula -- Catalogs -- New Hampshire -- Durham
Publisher: Durham, N.H. : New Hampshire College of Agriculture and the Mechanic Arts
Contributing Library: University of New Hampshire Library
Digitizing Sponsor: Boston Library Consortium Member Libraries

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2 THIRD TERM Stock Feeding —Animal Husbandry 2Fruit GrowingEntomology—Zoology 3 English Plant Diseases—Botany 2Farm Crops—Agronomy 5Military Tactics—Military Science 2 Note. The schedule of hours will be posted on the bulletin board. TEN WEEKS WINTER COURSE IN AGRI-CULTURE, The college offers a Winter Course in Agriculture, begin-ning Tuesday, January 6, and continuing until Friday, March20, 1903. No entrance examination is required, but students takingthe course should possess a common school education. The studies offered are dairying, stock-feeding, winter-gardening, wood-working, forestry, and entomology, withpractice in the creamery, barn, greenhouse, or wood-shop. A fee of five dollars will be charged for tuition. The expense of the course may be estimated as follows : Room and board, ten weeks, at $4 . $40.00 Tuition fee . . • . 5.00 Books ...... 3.00 Total $48.00 Applicants should report at the presidents office, Thomp-son Hall, Durham, on Tuesday, January 6, 1903.
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M Q M PQo M(-I <J£h W w« w w TEN WEEKS COURSE IN DAIRYING, This course is offered in connection with the WinterCourse in Agriculture, to young men who wish to make aspecialty of dairying. It is designed for those who arespecially desirous of mastering the art of butter-making, orwho wish to become fitted for the position of manager orsuperintendent of a creamery. In New Hampshire, wheredairying is carried on to a great extent in tlfe sale of milk forthe city markets, this course is especially valuable as a train-ing for those operating farm-dairies. The Course in Dairying begins January 6, 1903, and closesMarch 20. The subjects taught are butter-making, milk-test-ing, pasteurzing milk and cream, dairy bacteriology, dairyfarming, dairy chemistry, and care of steam engines andboilers. The creamery is equipped with separator, milk-tester, pas-teurizer, and all tools required in making butter and prepar-ing milk and cream for market. Requirements for admission are the same as for the

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