DAIRYING IN EUROPE AND AMERICA. 19 



under the presidency of the Marquis of Bristol, who, like his pre- 

 decessors Lord Vernon and Lord Powerscourt, will undoubtedly 

 render great service to the important interest he represents. 

 It is hoped that another year the Conference may visit Scot- 

 land. Thus it will be seen how considerable has been the work 

 of our Association in the education of those who have already 

 passed from the region of school and college to that of practical 

 life. 



Private Teaching. 



As advocates endeavouring to show the necessity for State 

 assistance in dairy education, we ought not to lose sight of the 

 fact that much can be, and doubtless is, done by practical 

 farmers. We have shown that pupils are received upon farms 

 in other countries, and not only taught the operations of the 

 farm and dairy, but required to devote at least half a Avorking- 

 day to practical work, which partly pays for their teaching and 

 subsistence. The practice of taking pupils in Great Britain is 

 quite common, but as a rule the fees are high and the pupils 

 are not required to work at all. The knowledge which can be 

 gained by a pupil of sufficiently ripe years to think for himself 

 is often very considerable, if he is willing to go through the 

 whole of that laborious routine which he may at some time be 

 called upon to direct. This is still more patent when a dairy 

 of any pretensions is worked in conjunction with a farm. A 

 few words of personal experience may provide matter for reflec- 

 tion upon this subject. Some four years ago, when we had com- 

 menced exi^eriments in the manufacture of foreign cheese and 

 forage cropping, the late Mr Jenkins asked us to take as private 

 pupils a young Frenchman who had gained an exhibition from 

 the French Government after passing through a farm school and 

 one of the leading colleges, and a young Dane of considerable 

 attainments. Two other pupils were accepted contemporary with 

 these. During their period of residence these young men assisted 

 in the practical work of the dairy, and upon the land — especially 

 in the conduct of cropping and feeding experiments — and nume- 

 rous experiments with milk and cream, cheese, and butter, 

 Li all cases the produce of the land was utilised in feeding the 

 cattle, and that of the cows in making butter and cheese of 

 various kinds. So far any extensive system of cheese manu- 

 facture was not conducted, the whole dairpng operations being 

 carried out from an educational standpoint. The idea, how- 

 ever, of Englishmen producing foreign cheese was not acceptable 

 to some persons, who attempted to ridicule it, and from that 

 moment manufacture for market commenced, and now that it 

 has been shown that the dairy can send out French and Italian 

 cheese — such as the Camembert, the Neufchatel, the Brie, and 



