26 EDUCATION IN DAIRY FARMING, AND 



France is well supplied with teachers, not only in its numerous 

 schools, but in the person of the professor attached to each 

 department ; and as there are some 300 trained experts em- . 

 ployed under the Government regime, the farm school will always 

 afford a medium for the entrance of a number of young men into 

 agricultural life. Government aid, however, does not stop here, 

 for travelling scholarships are awarded annually, and these are 

 worth £100 a year for two years. There are also large sums 

 granted for prizes and medals, awarded to leading farmers for 

 good cultivation, and to manufacturers of dairy produce and 

 implements. According to the budget of the Minister of Agri- 

 culture for 1888, in which reductions are made under each 

 department as compared with the sums granted for 1887, it 

 appears that the total, which reaches Ih millions sterling, 

 includes £18,500 for the "personnel,", and £24,000 for the 

 " materiel," in connection with instruction and stock-breeding 

 establishments, and £29,200 for subventions to the various agri- 

 cultural institutions, chiefly schools and experimental stations. 

 It is also proposed to establish a national " cowhouse," chiefly 

 for the production of good dairy cattle, in Normandy. 



Saulxsurres Dairy School (Vosges). 



We have received numerous details with regard to this 

 important school of dairy farming. The director, M. Brunei, 

 says the principal aim of the school is to improve the dairy 

 industry of the Vosges, where a large quantity of cheese, kno^vn 

 by the name of Gerardrner or Gerome, is made. This cheese 

 constitutes the principal source of revenue of the mountain 

 farmers, and is sold in most of the chief towns of France and 

 Algeria for consumption by the working classes. As a rule, 

 the Gerome cheese is not esteemed by the better classes on 

 account of its size and its smell, which in consequence of 

 bad manufacture is often most pronounced. The work of the 

 school is to modify and improve this cheese, which has been 

 made upon a method adopted " from all eternity." So far, the 

 results obtained have been most satisfactory, and the cheese of 

 the school has invariably obtained the first prize in competition. 

 The instruction imparted has principal reference to this im- 

 portant industry, but it does not prevent the pupils being 

 instructed in the manufacture of butter and of other kinds of 

 cheese, although the work in connection with them is only in 

 the form of demonstration. The students also receive instruc- 

 tion in agriculture appropriate to the requirements of the dis- 

 trict generally. The course lasts two years, and the students 

 divide their labours, working in the morning and studying in 

 the afternoon ; indeed, they perform the whole work of the farm, 

 both interior and exterior. The instruction given is gratuitous, 



