52 EDUCATION IN DAIRY FARMING, AND 



tion, and of making experiments both in the laboratory and in 

 the dairy, and the extension of the land attached to the school ; 

 there is also great anxiety on the part of the staff to extend 

 the number of teachers to six, instead of four as at present, so 

 that the pupils may have the full benefit of more complete 

 instruction. 



Upon the farm there are 60 head of cattle and 37 of 

 swine, of various races, these having considerably increased 

 since our visit three years ago. Some most important experi- 

 ments have been made with the Shorthorn, the Dutch, the 

 Swiss, and the native cows, as well as with English and native 

 swine; and in the very elaborate reports prepared by Professor 

 Zanelli, Italian farmers are shown the special values which can 

 be attached to each, from actual work performed in their own 

 country. 



The pupils are taught to milk, to clean the cattle, to prepare 

 the food, and to rear calves. The daily quantity of milk passed 

 through the school in the manufacture of cheese or butter 

 varies between 25 gallons and 120 gallons. In the autumn of 

 the year of our visit the students made or assisted in making 

 7200 lbs. of Gorgonzola, and in the following winter they made 

 10,690 lbs. of a variety of cheese called Crescenza; while in the 

 months of March and April half fat Gruyere and whole milk 

 Emmenthaler (the best Gruyere), amounting to 6400 lbs., native 

 Parmesan cheeses of two varieties — the " Grana " and the 

 " Parmigiano," — amounting to 15,400 lbs., were made. In 

 addition to this quantity of cheese, the school sent out 4650 lbs. 

 of butter, and 450 lbs. of another native cheese called 

 " Caciocavallo." From the accounts of the various workings we 

 make the following extract : — 



March. 3. Milk used, 357^ litres, cost . . .£1 14 4 



„ Wood and coals, . . . . 2 Oi 



„ Labour, &c., . . . . C 1 4| 



£1 17 9 



The receipts from this Avorking were as follows : — 



March 3. Butter made, 13i kilos at 1-80 lire, . ^0 19 5 



„ Cheese made, 2^8 kilos at 0-80 lire, . 14 



„ Butter, milk, and whey, 320 litres at "02 lire, 5 4 



£1 18 9 



The whole of the work is performed in this practical manner, 

 that the students may know exactly what they are doing from a 

 business point of view. Separators are used, and at first 

 much difficulty was found in Italy in dealing with the skimmed 

 milk for cheese-making, but the school has overcome this, and 



