54 EDUCATION IN DAIRY FARMING, AND 



with regard to implements and appliances. In some cases they 

 ask the director for permission to see the work of cheese-making 

 as it is practised, especially in the winter, that they may be able 

 to follow it at home. This chiefly applies to the utilisation of 

 small quantities of milk which the small farmers produce. 

 Considerable help in the maintenance of the high character of 

 the school is obtained by the sale of its produce, which is known 

 to be of the very highest quality. 



Professor Zanelli considers that, to be successful, a dairy 

 farming school should be provided with cattle, especially as these 

 help very largely to keep up communication between the school 

 and enlightened farmers throughout the country. 



Lodi. 

 The Experiment Station and Dairy School of Lodi (Casei- 

 ficio Sperimentale) pursues two objects — the instruction of 

 young men in the science and practice of dairy work, and the 

 chemical investigation of matters connected with the science of 

 milk, cheeses, and butter. We find by the Budget that the 

 annual expenditure is 13,400 lire (£536), by no means a large 

 sum for the maintenance of a director and two assistants (all of 

 whom are scientific men), and a practical cheese-maker. Of this 

 sum the Government provides £256, the balance of £280 being 

 divided between the province of Milan and the Commune and 

 Chamber of Commerce of Lodi. The Commune also provides 

 the building, which is a large one, and which was at one time a 

 barracks. One-half of the total sum is spent in the purchase of 

 utensils for experimental purposes, the other half being divided 

 among the staff above named. The director and the chemists 

 at the Lodi station are Professor Besana, Dr Jacopo Rava, and 

 Dr Sartori. According to the programme and the station, the 

 course of instruction consists of practical exercises in the art of 

 cheese-making upon the best methods and with the best utensils. 

 Milk is skimmed upon every well-known plan ; butter is made 

 from cream, from milk, and from whey ; cheeses of all the best 

 types are manufactured ; and the system of making the well- 

 known Italian preparation, " ricotta," is taught. In the depart- 

 ment of physics the students are required to study milks in 

 general — its character and composition, and the fat globule of 

 the cow, sheep, and goat ; the influence of colostrum, of feeding, 

 of race, and of labour upon the composition of milk ; the diseases 

 of milk, the various methods for testing the purity and richness 

 of milk, the examination of soured and adulterated milk, con- 

 densed milk, fermented and preserved milk; cream, the influence 

 of the separator and of the various systems of cream-raising. 

 The composition of butter — its preservation and artificial 

 colouring, artificial butter, curd and rennet; the Lombardy 



