88 EDUCATION IX DAIRY FARMING, AND 



cream-setting, butter-making, cheese-making, separating milk ; two months in 

 the cow-house and piggery — milking, rearing and management of calves and 

 pigs ; management of brood sows and cows with calves. Butter-testing at the 

 wholesale butter warehouses in town. Book-keeping. — Uses and methods of 

 book-keeping for dairy purposes. 



Chemidry—lnoTgamc Chemistry. — Chemistry of the more common elements 

 and their more important compounds ; their occurrence, preparation, properties, 

 actions, and uses. Organic Chemistry. — Organic compounds (natural and 

 artificial), proximate and ultimate organic analysis ; physical properties of 

 organic compounds ; general action of reagents on carbon compoimds ; classi- 

 fication of carbon compounds, alcohols, acids, carbohydrates and albuminoids, 

 with their properties and composition. 



Agricultural Chemistry — Plant Life. — Composition of plants, proximate 

 and ultimate analysis ; ash of plants, food of plants (its composition and 

 sources) ; germination, functions of roots, stem, leaves and bark ; assimilation 

 of plant food, growth of plants. Farm crops of all kinds ; conditions and 

 changes aft'ecting various processes. Animal Life and Nutrition. — Composi- 

 tion of the animal body — tissues, bone, flesh, and fat ; waste, repair, and 

 increase ; respiration, nutrition, digestion and assimilation of food ; decomposi- 

 tion. Cattle Foods.— Classitication of cattle foods, food constituents and their 

 functions. Feeding of Dairy Cattle and Pigs. — Principles of feeding, foods 

 suited to difl:ererit animals at different ages and under dift'erent conditions ; 

 relation of food to production of flesh, fat, and milk. Dairying.— Composition 

 and properties of milk, cream, butter, nnd cheese, and conditions att'ecting 

 the same as to quantity and quality ; manufacture of fresh and salt butter, 

 manufacture of cheese. 



Practical Chcmistrij. — Quantitative analysis (gravimetric and volumetric), 

 especially of feeding stufl's antl dairy products. 



Veterinary Science and Practice — Anatomy and Physiology of Cattle and 

 Pigs. — Conformation, tissues, and apparatus of organs of cattle and pigs, and 

 their position and structure ; functions of the various organs, digestion, respira- 

 tion, circulation, secretion, &c. ; dentition, and data for determining age. 

 Pathology. — Various kinds and causes of disease ; general rules of diagnosis. 

 General principles to be followed in acute disease in absence of professional 

 assistance. 



Architectural Farm Dratving — Design. — Designing the ground-plan for 

 farm buildings, especially stables for cattle and pig and dairy buildings. 



jNIanagement of steam-engine, separator, &c. 



The Government pays every year thirty-two girls £8, 6s. each 

 for learning butter and cheese making on good dairy farms. 

 One or two go to each farm, which the Government travelling 

 teachers go and inspect two or three times during the year. 

 The girls are required to do every kind of work in the dairy, 

 and also milk the cows and feed the calves. In Sweden women 

 always milk, one girl being capable of milking from ten to seven- 

 teen cows. The farmer is required to teach tlie girls dairy 

 management, arithmetic, writing, spelling, reading, and dairy 

 book-keeping, and the management of the steam-engine and 

 separators ; and for this teaching he receives £5, 10s. for each 

 girl, who lodges and boards on the fxrm, and pays the farmer 

 with her work in the dairy. 



These farms are situated in different parts of the middle and 

 south of Sweden. They are fifteen in number, and the names 

 of them are Runthsbo, Huseby, Ronnum, Elleri), Blomberg, 



