Leslie's historic UK Guide Badge Syllabuses

Subtitle

 

1921 POR - Milkmaid Badge


Understand how to keep a dairy sweet and clean.

Either understand how to work, take to pieces and clean a separator, and be able to separate satisfactorily 3 gallons of milk; or be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb).

Have some knowledge of the component parts of milk and be able to judge a good sample.

Be able to milk four cows consecutively and keep milk records correctly.

Understand the feeding and general management of cows in summer and winter.

Be able to bed down and keep the byre clean.  Also understand how to limewash with brush or spray; or understand the rearing of calves and young stock up to a year old and have had at least a month's practical experience.

1924 POR - Milkmaid Badge


Understand how to keep a dairy sweet and clean.

Either understand how to work, take to pieces and clean a separator, and be able to separate satisfactorily 3 gallons of milk; 

Or be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb).

Have some knowledge of the component parts of milk and be able to judge a good sample.

Be able to milk four cows consecutively and keep milk records correctly.

Understand the feeding and general management of cows in summer and winter.

Be able to bed down and keep the byre clean.  Also understand how to limewash with brush or spray; 

Or understand the rearing of calves and young stock up to a year old and have had at least a month's practical experience.

1930 POR - Milkmaid Badge


Understand how to keep a dairy sweet and clean.

Either understand how to work, take to pieces and clean a separator, and be able to separate satisfactorily 3 gallons of milk; 

Or be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb).

Have some knowledge of the component parts of milk and be able to judge a good sample.

Be able to milk four cows consecutively and keep milk records correctly.

Understand the feeding and general management of cows in summer and winter.

Be able to bed down and keep the byre clean.  Also understand how to limewash with brush or spray; 

Or understand the rearing of calves and young stock up to a year old and have had at least a month's practical experience.

1931 POR - Milkmaid Badge


Understand how to keep a dairy sweet and clean.

Either understand how to work, take to pieces and clean a separator, and be able to separate satisfactorily 3 gallons of milk; 

Or be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb).

Have some knowledge of the component parts of milk and be able to judge a good sample.

Be able to milk four cows consecutively and keep milk records correctly.

Understand the feeding and general management of cows in summer and winter.

Be able to bed down and keep the byre clean.  Also understand how to limewash with brush or spray; 

Or understand the rearing of calves and young stock up to a year old and have had at least a month's practical experience.

1932 POR - Milkmaid Badge


Understand how to keep a dairy sweet and clean.

Either understand how to work, take to pieces and clean a separator, and be able to separate satisfactorily 3 gallons of milk; 

Or be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb).

Have some knowledge of the component parts of milk and be able to judge a good sample.

Be able to milk four cows consecutively and keep milk records correctly.

Understand the feeding and general management of cows in summer and winter.

Be able to bed down and keep the byre clean.  Also understand how to limewash with brush or spray; 

Or understand the rearing of calves and young stock up to a year old and have had at least a month's practical experience.

1935 POR - Dairymaid Badge


1) Understand the usual dairy routine with regard to the handling of milk and its products, with special reference to cleanliness.  Be able to describe the ideal dairy premises with regard to situation, materials, drainage, and general arrangements of equipment and fittings.

2) Any ONE of the following tests: 

a) Understand the process of separation and have been entirely responsible for the separator for one week; or

b) Be able to churn and make up a satisfactory sample of butter without assistance (about 1 lb.)  Understand how cream should be stored and prepared for churning; or

c) Be able to make hard or blue-veined cheese of the kind manufactured in her district, to be judged on a small cheese of not less than 2 lbs. or a section of a large cheese.  Know conditions and requirements of ripening for her exhibit; or

d) Be able to make any of the following products: Pont l'Eveque, Colommier, Gervais, Cream Cheese, Clotted Cream, and know how to market them attractively.

3) Understand conditions necessary for the clean production of milk.  Be able to milk easily and thoroughly.  Be familiar with the chief clauses of the Milk and Dairies Order, 1926.

4) Have some knowledge of the component parts of milk and know why it is such a valuable product.

5) Know hot the following processes are carried out under:

Either farmhouse conditions

Or factor or large scale methods: Pasteurisation of milk.  Sterilisation of utensils..

6) Understand the rearing and management of calves and young stock up to one year old.  Have had not less than two weeks' practical experience.

7) Have some knowledge of any one marketing scheme which applies to the Dairying Industry.

1938 POR - Dairymaid Badge


1) Understand the usual dairy routine with regard to the handling of milk, cooling and preparing of filled churns for dispatch or bottling of milk.

2) Understand the reasons for cleanliness with regard to handling of milk and the washing and sterilizing (with steam or scalding water) of the utensils.

3) Any ONE of the following tests: 

a) Understand the process of separation, and have been entirely responsible for the separator for one week; or

b) Be able to churn and make up a satisfactory sample of butter without assistance (about 1lb).  Understand how cream should be stored and prepared for churning; or

c) Be able to make clotted or Devonshire cream.  Know how to market it attractively; or

d) Have helped to make either hard or blue-veined cheese of the variety manufactured in her district, and be able to explain how it is done.

4) Know the names of the grades of milk and know the standard of each grade, and how to obtain and maintain these standards;

or 

Have some knowledge of any one marketing scheme which applies to the dairying industry.

1939 POR - Dairymaid Badge


1) Understand the usual dairy routine with regard to the handling of milk, cooling and preparing of filled churns for dispatch or bottling of milk.

2) Understand the reasons for cleanliness with regard to handling of milk and the washing and sterilizing (with steam or scalding water) of the utensils.

3) Any ONE of the following tests: 

a) Understand the process of separation, and have been entirely responsible for the separator for one week; or

b) Be able to churn and make up a satisfactory sample of butter without assistance (about 1lb).  Understand how cream should be stored and prepared for churning; or

c) Make clotted or Devonshire cream.  Know how to market it attractively; or

d) Have helped to make either hard or blue-veined cheese of the variety manufactured in her district, and be able to explain how it is done.

4) Know the names of the grades of milk and know the standard of each grade, and how to obtain and maintain these standards;

or 

Have some knowledge of any one marketing scheme which applies to the dairying industry.

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