DAIRYING IN EUROPE AND AMERICA. 67 



to the completion of our manuscript. The Fribourg Institute 

 is, however, opened, and we are indebted to M. Vevey for the 

 following particulars. The dairy station of Fribourg, with the 

 school and cheese factory at Treyvaux (Gruyere), was opened on 

 the 1st January as an establishment of instruction. Properly 

 called, Treyvaux is situated among the richest pasturage of the 

 Gruyere mountains, and milk is produced in abundance during 

 the whole of the year. At the school and dairy factory six 

 Gruyere cheeses are made daily, of an average weight of 90 lbs. 

 each, except in the winter season, when only about three cheeses 

 are made per day. The buildings and arrangements are large and 

 complete. So far as the manufacture of Gruyere is concerned, 

 there are three cJiandieres — which are Swiss cheese-kettles — of 

 beautiful construction ; they are in copper, and sometimes be- 

 tween 4 and 5 feet in diameter ; in this case they hold as much 

 as 1000 litres. These chaudieres may be fixed in a somewhat 

 similar manner to an English copper, or movable, being lifted 

 out of their place by a crane. At the school both j^lans are 

 adopted. When the copper is fixed, the fire underneath is 

 movable, the fuel being placed in a little car-like receptacle, 

 which runs upon tram-rails, and can be sent along the gutter- 

 shaped cutting in the dairy floor from one rJiaiidiere to the 

 other. The various systems of skimming milk are taught in a 

 special department. Among those which are chiefly followed 

 are the shallow-pan system, common throughout Switzerland ; 

 the Schwartz, and the Danish separator of Burmeister and 

 Wain. We are sorry to hear that the pupils are taught to 

 churn with the Swiss chum, of very great diameter and very 

 narrow width, like a millstone ; but they have so far advanced 

 as to teach the use of the butter- worker. The system employed 

 prevents the acceptance of more than six pupils, or two to each 

 chaudiere. These pupils employ their time in the manufacture 

 of cheese and butter, the testing and examination of milk, book- 

 keeping, and the management of pigs. These practical duties 

 occupy the morning ; whereas in the afternoon lessons are given 

 in the theory of dairying, and in the various branches of agri- 

 culture which bear upon dairy farming. The course of in- 

 struction lasts one year, and the students are submitted to an 

 examination in both theory and practice before leaving, when 

 they receive a diploma as experts if their knowledge is judged 

 sufficient. The instruction is entirely gratuitous, but each 

 pupil is required to provide himself with board and lodging, which 

 he does with one of the families in the village. Books and other 

 articles required for instruction are found. The pupils we have 

 referred to are practically apprentices, bvit there are others who 

 are irregular pupils, who come for some days' or weeks' instruc- 

 tion, and who are assisted in any particular branch of knowledge 



