DAIRYING IN EUROPE AND AMERICA. 63 



selected, will be formed for the purpose of exercising control 

 over the cheese-maker and his assistants, the management of 

 the milk, and the manufacture of the produce. 



Art. VIII. The general superintendence of the dairy depart- 

 ment will belong to the committee of the agricultural school. 

 (Signed) In the name of the Government, The President, 



Dr GoBAT. 



Rules of Instruction in the Dairy School of Riiiti. 



1. Special instruction for dairy scholars. — 1. Herr Jutzeler 

 undertakes instruction in the practice of the collective work of 

 the dairy. The instruction comprises — (1) The management 

 of the cheese cellar, salting, temperature, heating — one hour. 

 (2) Book-keeping, especially with regard to cheese-book manage- 

 ment ; milk management, manufacturing, and cheese accounts 

 — one hour. (3) Demonstrations with improved and old 

 utensils and vessels. 



2. Herr Professor Anderegg gives instruction in the theory 

 of cheesemaking — two hours weekly, usually on Mondays, 

 after the round of instruction. (1) Dairy management, espe- 

 cially with regard to the requirements of the canton of Berne ; 

 statistics. (2) The arrangement of cheeses, the choice of build- 

 ings and their internal arrangement, the out-houses of the 

 farm. (3) The implements of the dairy, the cheese kitchen 

 and cheese cellar. (4) Dairy produce, Emmenthaler (Gruyere). 

 The extraction of the curd from milk, the preparation, manage- 

 ment, and natural changes of rennet ; artificial rennet ; the 

 working of the curd ; the pressing, salting, fermentation, and 

 the maturity of the cheese. Skimmed milk cheese, butter and 

 cream, and the methods of obtaining both by milk setting, 

 and cooling, and the centrifugal systems ; the working, manage- 

 ment, and packing of butter ; the preservation of milk, cream, 

 and butter. (5) The profit of milk made into cheese of various 

 kinds, and into butter. (6) The sugar of milk. (7) Conversion 

 of the refuse sugar ; buttermilk. (8) Contracts for selling milk. 

 (A copy of the contract provided by the institution was sent, 

 but want of space prevents us translating and adding it to these 

 details.) (9) Cheese-making regulations. 



8. Dr Schaffer. — (1) ^lilk, its origin, properties, and composi- 

 tion ; the different ingredients and their respective attributes. 

 (The Professor gives demonstrations, and makes experiments upon 

 these points.) The defects of milk and their causes, milk adul- 

 terations ; physiological influences upon the secretion of milk 

 and its constituents ; the period of lactation, age, life, race, 

 nourishment, temperature, exercise, and healthy condition ; the 

 comparison of the milk of the cow with the milk of other 

 animals. (2) Milk examination, the various instruments for 



