66 EDUCATION IN DAIRY FARMING, AND 



examining millc, their value and accuracy ; simple and practical 

 methods of examining them ; practice in the use of instruments 

 for the analysis of milk. (3) Experiments in fermentation and 

 other decompositions of milk ; cleaning the cow-stalls, and 

 examination of the cheeses, associated with practical hints for 

 prevention of faults in milk and abnormal conditions in cheese ; 

 comparison of demonstrations in the chemical analysis of milk. 

 Lesson hours on Wednesdays and Saturdays. 



II. Jointly with the Agriculture School at Rtitti. — 1. 

 Herr Director Kleniug. — Breeding of cattle, animal life, 

 distribution of matter in the animal's body, formation of sub- 

 stance ; breeding, race, methods of breeding ; production and 

 transmitting of characteristics, preparation of the fodder, 

 varieties of fodder and the nourishing properties they contain ; 

 feeding, rearing, and management of stock. 



2. Herr Christen. — (1) Cultivation- of crops; importance of 

 improved culture of the chief fodder grasses and plants ; annual 

 fodder plants ; mixture of grass seeds, seed-time, sowing, methods 

 of making hay ; preparation of green fodder ; value of natural 

 meadows. In summer, excursions to be made as often as pos- 

 sible for the collection of the most important fodder and gi'ass 

 plants. (2) Knowledge of the use of implements ; management 

 and description of the most important and most generally used 

 implements and machines, with special consideration for the 

 means at the command of the small farmer. 



III. To supplement the theoretical and practical teaching, 

 excursions take place for the inspection of good cattle manage- 

 ment ; of the arrangement of cheese rooms, centrifugal dairies, 

 whey rooms, and appliances for heating milk, &c. 



Order of Practical Dairy Work : — (1) Three pupils ; morn- 

 ing, 4| to 11 o'clock. Butter and cheese making. The 

 pupils are dismissed after completing their work until the 

 next day at 9 o'clock, when they continue the process of 

 finishing and salting the cheese, &c. (2) Three pupils ; even- 

 ing, 5 o'clock. Practical work ; butter and cheese making. 

 (3) One pupil ; morning, at 5 o'clock, for a week, in the 

 management of milk and manufacture of cheese, distribution 

 of the whey, &c. (4) One pupil has stable work for a week. 



Fribourg. 

 When in Switzerland in the month of September last, we 

 learned that an important dairy school was to be ojDened at 

 Fribourg, and that a jsrogramme had been drawn up by a 

 well-known Swiss expert near Interlaken. We paid a visit to 

 this gentleman, who promised to forward a copy of the same for 

 the purpose of this report ; but, like some other busy men con- 

 nected with dairying, he has not been able to find the time up 



