DAIRYING IN EUROPE AND AMERICA. 7o 



instruction in the theory of dairpng and stock management. 

 Help is given to the daughters of peasants, especially those who 

 are intended to follow the occupation of dairying ; and where 

 pupils are unable to pay for instruction, they are assisted by the 

 society. The course of instruction includes butter and cheese 

 making, as well as ordinary work among the stock. The fees 

 are at the rate of 24s. per month, which includes board and 

 lodging, light and fire, the teaching alone being entirely 

 gratuitous. The theoretical instruction is most comprehensive, 

 and the subjects are so selected that pupils who prove them- 

 selves capable of grasping what is taught them are able to leave 

 Avith a good knowledge of the elementary science of stock- 

 feeding, milk management, and butter and cheese making. The 

 outdoor or stall course is as follows : — 



Feeding and milking the cattle, feeding the calves, testing the 



milk, feeding the pigs and poultry. 

 Instruction and practice in butter-making or cheese-making. 

 Feeding and milking the cattle, feeding the calves, testing the 



milk, feeding the pigs and poultry. 

 Butter and cheese making. 

 Work in the cow-house. 



In winter, from 6 to 7, feeding, cleaning, and milking the 

 cows, feeding the calves, testing the milk, feeding the pigs and 

 poultry. In summer this work lasts until 8 o'clock. Special 

 theoretical instruction is giving on Wednesday afternoons, and 

 during the summer months excursions are frequently made. 

 The house time-table is as follows : — 



Work and instruction in the house or in the stall. 



Breakfast ; work in the dormitory. 



Special instruction or work, according to the lesson time-table. 



Recreation. 



Instruction and work. 



Dinner and recreation. 



Instruction and work. 



Recreation. 

 In winter, 4h to 7, instruction or work. In summer, 4^ to 8, instruction 

 or work. In vidnter supper is at 7, and in summer at 8. In winter, 7|to 

 8, report and repetition. In summer, 8| to 9, report and repetition. At 

 9 the pupils go to bed. 



The meals are arranged upon the folloAving plan : — 

 Breakfast — coffee, with bread, &c. ; lunch — bread, with butter and cheese 

 or fruit. These meals are the same daily. Monday, for dinner, barley soup, 

 with beef ; supper — milk, with butter and " meal meat." Tuesday, dinner 

 — vermicelli soup and beef ; supper — bacon and sour milk. Wednesday, 

 dinner — dumpling, soup, and beef ; supper — rice, milk, or butter, '" meal 

 meat." Thursday, dinner — rice soup and beef ; supper— milk and "meal 

 meat." Friday, dinner — Lent soup, "meal meat," fish, and cabbages, 

 Polenta, potatoes ; supper — milk soup and potatoes. Saturday, supper- 

 liver with sauce, beef, &c. Sunday, dinner — vermicelli or rice soup, beef, 

 and various dishes ; supper — coffee, beer, butter, bread, and cheese. 



