DAIRYING IN EUROPE AND AMERICA. l7 



butter farm, and keep a diary for publication. This was pub- 

 lished in the Society's Journal. 



At the same time we proposed that examinations shoidd be 

 held annually, and diplomas of the hrst and second class offered 

 for competition by male and female candidates. The first class 

 diplomas to be for proficiency in the science and practice of 

 dair}' farming and dairying, as shown by viva voce and practical 

 examinations ; while diplomas of the second class were for 

 proficiency in the practice of butter-making or cheese-making. 

 This proposition the Association also adopted and carried out. 



The following details show the line which the examinations 

 take : — 



Class I. — The examination will be divided into two parts — 

 (1) The theory of dairy-farming and dairying, and (2) the ])rac- 

 tice of dairy farming and dairying. The theoretical examination 

 will be held at the offices of the Association, 191 Fleet Street, 

 E.G., and include dairy cattle, their feeding, management, breed- 

 ing, and rearing ; foods, and their preparation ; the buildings 

 and machinery of the farm ; management of the dairy farm ; 

 management of the piggery ; elementary chemistry, as applied 

 to dairy produce, to foods suitable for cattle and pigs, and to 

 manures ; elementary physiology and veterinary science, show- 

 ing a knowledge of the treatment of stock (cattle, pigs, and 

 horses) in case of accident, disease, or parturition ; agricultural 

 botany, so far as relates to a practical knowledge of grasses and 

 forage plants ; the dairy, i.e., cheese, butter, and milk rooms — 

 the theory of milk management and milk-setting, cream-raising, 

 and butter-making — the theory of cheese-making ; implements 

 and machinery used in connection with milk, butter, and cheese 

 manipulation. 



The jDractical examination will take place at a farm or factory 

 where there is convenience for cheese-making and butter- 

 making, and where implements and machines of all kinds can 

 be used as required ; also where each competitor can be taken 

 by the examiners among the stock, into the farm buildings, and 

 over the farm. Each competitor to be tested viim voce in each 

 department, to be required to test milk for specific gravity, and 

 to make butter, and at least one kind of cheese. 



Class II. — Examination at the offices of the Association in 

 (a) the theory of cheese-making or butter-making, and milk 

 management ; and (b) the use of the implements and machinery 

 adopted in cheese or butter dairies and factories. Practical 

 examinations in ((() milk management, (6) cheese-making or 

 butter-TiiaJcing, and (c) the implements and machinery of the 

 cheese or butter dairy. 



Although a number of candidates presented themselves for 

 examination, few showed anything like advanced knowledge in 



VOL. XX, B 



