DAIRYING IN EUROPE AND AMERICA, 91 



The course at these schools lasts one year, commencing 14th 

 April. In addition to the instruction of practical work which 

 they receive, the pupils are taught arithmetic, writing, spelling, 

 readiug, and book-keeping. The grant by the Government for 

 the present year is fixed at £1111. From the voluminous 

 report of the Agricultural High School at Aas, where dairying 

 is taught, we find that the sum of £240 is received from the 

 state, and that the produce sold— a large proportion of which 

 was milk or dairy produce — was equivalent to 40,870 crowns. 



Brandho Dairy School. — This school was established under 

 the authority of the Government for the training of dairy 

 instructors and managers. Pupils are required to pass through 

 a one year's course of practical and theoretical study in connec- 

 tion with the working of a dairy. The principal, who is a quali- 

 fied dairy scientist, and the teachers, are appointed with the 

 concurrence of the director of agriculture ; the pupils also are 

 selected by the same authority from applicants recommended 

 by the management. The managing committee visit the school 

 at various times to see that the teachers do their duty, to 

 reform abuses if any arise, to support the principal in his 

 action, and to generally forward the objects of the school. The 

 pupils having passed through a certain amount of practical 

 experience, take turns in the superintendence of the various 

 operations in butter and cheese making, as well as in the 

 management of the machinery and the stock. They are also 

 required to keep records of the milk manipulated in butter- 

 making. The butter is chiefly made from soured cream, 

 although some sweet cream butter is made in order that the 

 students may have the requisite instruction in dealing with each 

 kind. They are also taught the systems of packing butter for 

 the foreign markets ; the various methods of cheese-making, 

 both from new and skimmed milk ; and they receive instruc- 

 tion in milking, the treatment of milk in all its branches, and in 

 the feeding of cattle. The theoretical training of the pupils is 

 included in the following syllabus : — ■ 



Norwegian language, writing, spelling, reading, arithmetic, and book- 

 keeping for dairy purposes. Systems of dairy farming — Norwegian and 

 foreign. Selection of grasses and general management of pastures. Dairy 

 management; dairy buildings; dairy utensils, implements, and machinery. 

 Dairy stock — external farm, breeds and characteristics ; breeding and rearing 

 for dairy purposes ; feeding and fattening, calving, rearing and management 

 of calves ; summer and winter management of dairy stock, principal diseases. 

 Milk and cream, good and bad milk, milk tests, milking, yield of milk, 

 raising cream on various systems, management of cream, skimmed milk. 

 Characteristics of good butter, and circumstances affecting it — its manufixc- 

 ture. Characteristics of good cheese, and circumstances affecting it — varieties 

 and systems of manufacture. Pigs — breeds and characteristics ; breeding and 

 rearing, feeding and fattening, management of brood sows ; principal diseases. 



Practical JFork. — Weighing and cooling milk, cream-settiug, butter-mak- 

 ing, cheese-making, separating milk, milking the cows, rearing and manage- 

 ment of calves and pigs, management of brood sows and cows with calves. 



