DAIRYING IN EUROPE AND AMERICA. 3 



exist in relation to butter and cheese, and in the prevention of 

 fraud upon farmers as well as upon the consuming public. 

 This, however, is not the place for a programme of the work which 

 a station could undertake, the stupendous value of which can 

 scarcely be grasped even by those who study what has already 

 been done at the stations in other countries. We have now 

 only to hope that we shall not be left behind Norway and 

 Sweden, although we can scarcely hope to be placed upon a 

 level with Germany and Italy as regards the extent of even 

 dairy education ; but it will not be the fault of such great 

 friends of the movement as Sir Richard Paget, Mr SteAvart, 

 Captain Cotton, Mr W. B. M'Laren, Mr Gray, Mr Jasper More, 

 and other members of Parliament, if something worthy of the 

 greatest agricultural people in the world is not done. 



The Royal Agricultural College. 



Dairying has long formed a branch of the studies at the 

 Royal Agricultural College, Cirencester, but it was only in 1885 

 that the important step was taken of instituting a Chair of 

 Dairy Farming, and of building the admirable dairy which is 

 now so great an element in the course of instruction. The 

 dairy itself is intended to combine the various features of a 

 perfect building, a first-class plant, and a perfect system. The 

 block comprises three large apartments and three small ones. 

 The first is the milk room, partly below the soil ; the second, 

 churning, separating, and butter-making room ; and the third, 

 the cheese room, where provision is made for the manufacture 

 of British and foreign cheeses on the newest systems. The 

 smaller apartments comprise an engine-room, a boiler-room, a 

 cheese-room, and a store-room. The buildings are attached to 

 the bailiff's lodge, the bailiff's wife being the dairy-woman. 

 Demonstrations are given by the dairy-woman from week to 

 week, and there is a special course of demonstrations in each 

 term by the Professor of Dairy Farming. In the ordinary 

 course of instruction the students pass through a curricu- 

 lum of science and practice in agriculture under Professor 

 M'Cracken. The instruction imparted is considerable. Com- 

 mencing with cattle, and its numerous varieties, he con- 

 tinues by dealing with- feeding and management in summer 

 and winter, the land of the dairy farm, the selection of grasses, 

 the drainage, manures, forage cropping, dairy buildings and 

 utensils, the properties and manipulation of milk and cream, 

 the manufacture and commerce of butter and cheese ; finishing 

 with the pig, its breeding and management, and the various 

 breeds of poultry adapted to the farm. A special course of 

 agriculture by Professor Little also includes reference to the 



