DAIRYING IN EUROPE AND AMERICA. 57 



There are, besides, three establishments where the dairy in- 

 dustry is extensively taught. These are — 



1. Dairy school of Riitti, under the same direction as the 

 establishment above mentioned. 2. Dairy school of Treyvaux, 

 canton Fribourg, which is under the direction of the authorities 

 of the canton. 3. Dairy school of Sornthal, canton St Gall — 

 director, M. Diethelm, 



The whole of these schools, with the exception of the first 

 named, which is subventioned only by the Swiss Confederation, 

 are vmder the direct surveillance of the respective cantons from 

 which they receive subventions. They are also granted sums of 

 money by the Government, which are as follows for the current 

 year : — 



1. The scliool of Strickliof, . . . £406 



340 

 U47 

 104 

 196 

 104 

 131 

 120 

 160 



There are in Switzerland numerous farms and cheese factories 

 upon a model system, which are frequented by young people 

 desiring to develop tijeir knowledge from the point of view of 

 essential practice. These exploitations belong to particular 

 individuals, and receive no Government assistance. The various 

 societies of agriculture in Switzerland occupy themselves, among 

 other things, with the amelioration of the dairy industry, in 

 organising courses of instruction, lectures, and exhibitions of the 

 produce and the appliances of the dairy ; and they receive on 

 this account pecuniary aid, both from the cantons and from the 

 Confederation. Finally, the Government grants other subven- 

 tions to those cantons which undertake regular inspections of 

 the cheese-making establishments in their district. These in- 

 spections are made by experts, whose mission it is to give advice 

 to those who are interested. We were also informed that upon 

 application to the directors of the various schools, they would 

 with pleasure communicate details of the instructions they 

 give, and of the rules by which their pupils are governed, but 

 both personal and written applications to these gentlemen have, 

 to a very large extent, remained unanswered. At the same 

 time, we have to thank the Swiss, like the French, probably 

 because of a close acquaintance with them, for very considerable 

 assistance. 



A considerable amount of information respecting Swiss agri- 

 culture is contained in a book of 100 pages, in the form of a 

 message from the Federal Council to the Federal Assembly. In 



