DAIRYING IN EUROPE AND AMERICA. 69 



II. Plan of Studies. 



3. The instruction to be divided into theoretical and practical 

 parts. The theoretical instruction to take place usually in the 

 afternoon and evening hours, and to include the following sub- 

 jects : — (1) Special study of milk ; (2) Special study of cheese 

 preparation ; (3) Special study of butter ; (4) Milk testing and 

 milk defects ; (5) Management of milk and milk products — 

 management of cheese-rooms, heating, and ventilation; (6) 

 Cheese-room fittings, management of fuel ; (7) Milk book-keep- 

 ing and arithmetic ; (8) Implements, with demonstrations in 

 their use ; (9) Utilisation of the whey and waste ; (10) Culti- 

 vation and knowledge of forage plants, natural and artificial — 

 water — salt; (11) Physiology of the cow and pig; (12) The 

 health and disease of farm stock, especially concerning birth and 

 contagious diseases; (13) Dairy cattle on the Alps — Alpine 

 farming, Alpine stables and milk products ; (14) Stables, and 

 their fittings for cattle and pigs; (15) History and development 

 of cheese and butter — manufacture and trade ; (16) Literature 

 on dairy farming. 



The practical instruction includes all the works on the dairy 

 farm, viz. : — (1) Weighing, testing, and cooling of milk ; (2) The 

 rennet ; (3) Skimming and churning — centrifugal separation ; 



(4) Cheese and its general working — fat, half-fat, and skim ; 



(5) Pressing the cheese ; (6) Management in the cellar — salt- 

 ing ; (7) Packing cheese and butter ; (8) Zieger manufacture 

 (a Swiss product composed of the solids of the whey) ; (9) 

 Utilisation of the remaining solids and waste ; (10) Cleaning 

 the milk utensils ; (11) Milking and feeding; (12) Pig and calf 

 feeding. 



III. Experiment Station. 



4.. The experiment station exists for the explanation of 

 fundamental knowledge of dairy farming and the realisation of 

 practical results, so as to enable the farmer to recognise the 

 most correct methods and implements with which to conduct 

 and learn cheese and butter making. The practice of the sta- 

 tion will be marked by — (1) Knowledge of the experiments 

 and examination of produce, with the aid of new apparatus and 

 improved methods ; (2) Special experiments for improvement 

 in the application of implements and in the practice of physical 

 and chemical expedients ; (3) Employment of the milk refuse ; 

 (4) Influence of the food on milk and its products ; (5) Exami- 

 nation of milk produce. 



IV. Reception of the Scholars. 



5. The course of instruction lasts six months — from the 1st of 

 May and November in each year. 



