DAIRYING IN EUROPE AND AMERICA. 55 



and Swiss methods of preparation, methods of determining the 

 rennet required, the theory of coagulation. Classification of 

 cheeses — manufacture of various species, the utensils employed, 

 the various forms of pressure, the chemical and physical changes 

 before maturity, the conditions influencing the ripening of 

 cheese, the cheese fungi and parasites ; the utilisation of whey 

 and milk refuse. Zootechny. — The principal differences in the 

 internal and external conformation of different animals, their 

 structure, form, and age by the teeth ; breeding farm stock, the 

 influence of race upon milk, the principal methods of milking 

 cattle and the distinctive character of each, crossing and selec- 

 tion, the influence of food upon milk production, feeding rations, 

 studies of the various forage plants, the cow-stall, the best types 

 of cow-houses and stalls. In connection with this branch of 

 study, the pupils make various excursions to farms in the 

 neighbourhood. Another department of study is the organisa- 

 tion of the dairy, and this deals with what is termed " latterie 

 sociali," or the co-operative dairying of the country, showing the 

 benefit to the members which may be derived from co-operation 

 — how to organise, what rules to adopt, and what plans to follow 

 to succeed. During the past few years a large number of special 

 papers have been printed by the Government, descriptive of the 

 work done at the Lodi station, these having been written by 

 the three professional men of the staff, and the majority being 

 by Professor Besana. It is a misfortune that the Italian lan- 

 guage is so little known in connection with our agricultural 

 press, and that the results of the experiments which have been 

 conducted have not been published in this country. The con- 

 sequence will probably be that much of the work which has 

 been determined at Lodi will be done over again. The value of 

 the plant at this station appears to be £1000, a useful scientific 

 dairy library being included. Each course of instruction lasts 

 for three months, and students are required to be already well 

 acquainted with the dairy industry and able to comprehend the 

 lessons which they receive. The majority of those who attend 

 receive grants from the Ministry of Agriculture. 



Dr Rava says " that the Italian Government is well disposed 

 to assist the dairy industry. Naturally the fruits of its efforts 

 are not quite perfect, but the results already obtained in the 

 little time that Italy has been a nation are sufficient to permit 

 us to hope that its progress will yet be very much greater. 

 Important dairy shows, as you know, have already been held 

 in some of our large cities, with Government assistance. In six 

 years the Ministry has contributed £2000 and 56 gold and 

 silver medals, besides making a grant to Sardinia for a similar 

 purpose of £400. It is intended to open another dairy school, 

 similar to that at Reggio, in the department of Foggia, prob- 



