DAIRYING IN EUROPE AND AMERICA. 87 



and an allowance of 6s. per day when they were travelling. If 

 a dairymaid desired to improve her practice, it was the duty of 

 the instructor to go to the farm, and stay as long as was found 

 really necessary, in order to instruct her fully either in butter- 

 making or cheese-making ; and at the same time to assist the 

 farmer, especially showing him how to feed the cattle, in order 

 to produce the most and richest milk and the best butter. At 

 the age of sixty-five, or when he has been thirty years in the 

 Government service, the instructor is pensioned. 



Connected with the two royal agricultural colleges (Alnarp 

 and Ultuna) are dairy schools, started by the Government in 

 the year 1883, each receiving a grant of £280 yearly. Young men 

 are admitted to these colleges either as in-students or out- 

 students. There is no entrance examination, but the best pre- 

 paration is a good education at the royal agricultural colleges 

 or some good dairy farm. The number of students averages 

 about 6 in-students and 15 to 20 out-students at each college. 

 There is now room for more than 6 in-students, who all lodge 

 and board in the college. As a rule, they are required to be 

 at least eighteen years of age. The fees for in-students are £70 

 per year, which includes chemical apparatus, and all college 

 charges, except bed, laundress, light, books, and damages. Out- 

 students are admitted at any age, and either married or un- 

 married. If not proceeding to the diploma, they have the 

 option of taking up either all or only one or more of the obli- 

 gatory subjects. They have also the option of staying as short 

 a time as one month, the fees being £4 per month. Out- 

 students lodge and board in the neighbourhood, or by special 

 permission sometimes in the royal agricultural colleges. The 

 course extends over a year, from the 1st of November to the end 

 of October, but a student may remain two years. 



The dairy students have the use of implements, the dairy, 

 the cow-house, piggery — in one word, of everything necessary, 

 including the lecture theatre and class-rooms belonging to the 

 agricultural colleges. 



Outline of Syllabus of Instruction. 



Dairy Farming. — Systems of dairy farming, Swedish and foreign. Dairy 

 Pastures. — Selection of grasses, general management, dairy management, dairy 

 buildings, utensils, implements, and machinery. Dairy Stock. — External form, 

 breeds and their characteristics ; breeding and rearing for dairy purposes, 

 feeding and fatting ; calving, rearing and management of calves ; summer and 

 winter management of dairy stock ; the principal diseases. Milk and Cream. 

 — Good and bad milk, milk-tests, milking, yield of milk, raising of cream on 

 various systems, management of cream, skimmed milk. Butter. — Charac- 

 teristics of good butter and circumstances affecting it ; its manufacture. 

 (Jheese. — Characteristics of good cheese, and circumstances atfecting it ; the 

 varieties and their manufacture. Pigs. — Breeds and their characteristics, 

 breeding and rearing, feeding and fattening ; management of brood sows, the 

 principal diseases. 



Practical Work. — Four months in the dairy — weighing and cooling milk, 



