20 EDUCATION IN DAIRY FARMING, AND • 



the GorgOTizola — absolutely equal to the produce received from 

 abroad, and so largely sold in the British markets, there are 

 numerous persons who, believing that they will afford the 

 means of more profitable dairying, are desirous of receiving 

 instruction in their manufacture. The committee "of the 

 House of Commons, before whom we were examined upon the 

 " Dairy School " question, laid considerable stress upon this 

 branch of dairying. The Italians at their chief dairy school 

 teach the manufacture of four varieties, including Gruyere and 

 Parmesan. At Kiel French cheese is made in addition to the 

 cheeses of the country. In Denmark Madame Hanna Nielsen 

 obtained great notoriety on account of her skill in making a 

 variety of the cheeses of other countries, which she sold in her 

 shop, and upon our visit to her in 1883 we found her sur- 

 rounded by ten female pupils, and engaged in the manufacture 

 of one of these varieties. In' a word, we are convinced-that the 

 British student should be taught to make any class of dairy 

 produce which finds a ready sale in his country, and that his 

 knowledge should not be gained by mere theory and experi- 

 ment, but by theory and daily practice where )nanufacture is 

 conducted from a business standpoint, and where the reasons 

 for the many complicated questions which arise in connection 

 with the temperature or fermentation, rennet or fungi, can be 

 explicitly given. This branch of dairy education is quietly and 

 steadily proceeding ; but, inasmuch as the students, whether they 

 are private pupils, or pujjils at the Royal Agricultural College, 

 are persons of education and some position in life, it is certain to 

 have considerable influence in the near future, when they will 

 be in a position, to bring their knowledge to bear to its full, and 

 to commence to supply, or assist others to supply, our markets 

 with their wares. We do not feel any hesitation in stating our 

 belief that the new scheme of dairy education in Great Britain 

 will make itself felt earliest and keenest by the foreign dairy 

 farmers, Avho supply our markets with some of the most popular 

 of the Continental cheeses, because, although the quantity con- 

 sumed in this country is comparatively small, it is really great. 



WorJcing Dairies at Agricultural Shoivs. 



So far as we are able to learn, the instruction of the public 

 through the medium of public demonstration, commenced with 

 the dairy shows at the Agricultural Hall and the Royal Agri- 

 cultural Show at Kilburn, where the arrangements were carried 

 out by l\lr G. Mandcr Allender, one of the })ioncers of 'British 

 dairying. Since that date the Royal, like the British Dairy 

 Farmers' Association, have regularly made an important feature 

 of their working dairies, which are not m)]y the media of ordi- 

 nary demonsti'ation, but afford means of conducting competi- 



