-4 -EDUCATION IX DAIRY FARMING, AND 



cultivation of crops suitable to dairy cattle, as well as the cattle 

 themselves ; while the course of lectures of the Professor of 

 Dairy Farming, in addition to these subjects, deals both in 

 theory and practice with the milk and its constituents, its 

 aeration and preservation, the various systems of raising cream 

 and of testing milk for fat ; of the preparation of curds and 

 clotted cream ; the effects of temperature ; the use and value of 

 the utensils and machines ; the dairy and the factory ; the 

 churning of milk and cream in its separate forms; making, 

 working, salting, potting, packing, and preserving butter upon 

 the English and Continental systems ; cheese-making, including 

 the actual manufacture of the leading British varieties, of 

 Gorgonzola, Gruyere, Camembert, Neuchatel, and other milk, 

 cream, and skimmed milk cheeses ; the effect of temjierature, 

 rennet, the quality of milk, pressing, salting, and cooking in 

 cheese-making ; the fungus of cheese • within and upon the 

 crust, the parasites and ferments of cheese ; creameries, cheese 

 and butter factories, together with full details of dair}^ systems, 

 as conducted in France, Germany, Switzerland, Italy, Holland, 

 and Denmark. The students also have the advantage of learn- 

 ing to analyse milk, butter, cheese and cream, feeding stuff's and 

 manures, in the laboratory under Professor Kinch ; of examining 

 seeds, as well as the fungi and ferments of milk under all con- 

 ditions, in the biological laboratory under Professor Harker. 

 These branches of study, as that of veterinary surger}^ under 

 Professor Almond — an important subject in dairy farming — form 

 part of the ordinary course of the college. The whole of the 

 students, usually numbering 100, pass through the dairy course 

 during their two years' residence, no extra charge being made. 

 They have opportunities of becoming proficient in the practical 

 as well as in the scientific branch of study, and compete for 

 prizes at the college examinations in the practical work of the 

 dairy. The dairy branch is extremely popular, and must effect 

 considerable influence both upon the future of those who make 

 it a portion of their after practical life, as well as upon those 

 upon whom tlieir knowledge is brought to bear. 



Edinburgh. 



The course of scientific and practical education in agri- 

 culture, which is conducted by Professor Wallace at the Edin- 

 burgh University, well provides for the wants of those who 

 desire to master dairy farming in all its branches. We extract 

 the following paragraph from the syllabus : — 



" Dairying in all its branches, including the suitability or 

 otherwise of surrounding conditions ; the proper classes 

 of dairy stock to keep, and their management ; the treat- 



