DAIRYING IN EUROPE AND AMERICA. 25 



The director receives for liis personal service, . 



The " surveiUant," who is accountant to the director, 



The head gardener, . . . . 



The farm bailitt", . . .'' . 



The veterinary surgeon, 



— there being three classes of salaries for each teacher. The 

 wh(^le of tlie statf is resj^onsible'to the director, who nominates 

 and dismisses them. 



There appears to us to be no reason why practical schools of 

 dairying should not be formed upon a basis similar to this, 

 where a responsible farmer or owner who farms his own land 

 could be found to undertake to combine a school of instruction 

 with his farm. , He might with very gi'eat benefit to the State 

 be taken under its wing, and created director of the school, 

 provision being made for the payment of himself and staff, 

 together with so much per head for the pupils. It would 

 necessarily be required that his system of instruction, both as 

 regards theory and practice, shoidd be conducted in a manner 

 satisfactory to the Agricultural Department or the Minister of 

 Agi'iculture, who before such schools are created in England 

 will undoubtedly come into existence. There is a great distinc- 

 tion between agricultural education of a high class and of a 

 class suitable to a working population ; it is the latter which is 

 the most admired,, and that education can only be conducted 

 satisfactorily when the practice is so regular and complete that 

 the pupils will be daily engaged in work as they would be if 

 labouring for a wage, or upon the farms of their parents, thus 

 gaining experience from every-day practice of the best .possible 

 kind. 



According to the German author Martiny, the following 

 schools also exist in France, although we have been unable ,to 

 obtain details respecting them from the French authorities with 

 whom we are acquainted : — The cheese school of Maillat, in the 

 department of Ain. This school was founded by the Cheese- 

 makers' Society of Maillat, under the authority of the Agricul- 

 tural Department of France, in 1882. The course of instruction 

 lasts one year. — The cheese school of Ruffien, also in the depart- 

 ment of Ain, which was opened in 1883. The course lasts one 

 year. — The cheese-making school of Gruyere, connected with the 

 farm school of La Roche, in the department of Doubs. This 

 school is for the instruction in Gruyere cheese-making. 



In many of the southern dairy districts, especially of the 

 Alps, the Jura, and the Vosges, there are fmitieres-ecoles, which, 

 together with a certain number of fruitieres (co-operative dairies) 

 and cheese factories, receive subventions from the State, the 

 whole sum granted amounting to from " 80,000 to 100,000 

 francs " (£3200 to £4000). 



