DAIRYING IN EUROPE AND AMERICA. 37 



years old, and those coming from Schleswig and Holstein are 

 preferred. The two courses last three months each — November 1 

 to January 31, and April 1 to June 30. The pupils are re- 

 quired to take part in the whole work of the farm and dairy. 

 The science teaching is regular, and they have the opportunity 

 of doing laboratory work under the chemist of the station, and 

 they are subsequently sent, if necessary, to country dairies 

 in the province for practice. Pupils are not boarded or lodged, 

 but their comforts are looked after by the director. The fee for 

 each course is 50s. Students of another class are also permitted 

 to study at the station for long or short periods ; they are 

 recommended to attend during the months of January and 

 February, when the director gives a fourteen days' course and a 

 four weeks' course, which is also attended by the students of the 

 Kiel University and the officer of the Agricultural Confedera- 

 tion. These students, who have every advantage of practice and 

 laboratory work, pay 30s. per month, or 60s. with private instruc- 

 tion. There is also a third course of instruction, lasting fourteen 

 days, in January, which is intended for the study of the basis of 

 dairy farming, its value to landowners and tenants, and of milk 

 examination. The instruction, which is divided between the 

 principal and his assistants, deals with a large range of technical 

 dairy science. The fees in this case amount only to 20s. The 

 students and scholars in the first and second branches are per- 

 mitted to join this branch if there is room in the lecture hall. 

 The latter pay similar fees to these, but the former pay nothing 

 in addition. 



The work of the station does not stop at teaching pupils ; it 

 embraces a very large range of instruction ; and in the past year 

 or two twelve different works, showing the aim of the experi- 

 ments, have been published. These experiments dealt with the 

 making of cheese, the value of butter, the dairy trials, the 

 value of hay and oats as fodder, the value of malt and palm- 

 nut cake, the changes of milk in freezing, &c. A series of com- 

 plete analyses were also made of a number of feeding stuffs. 



There were also — 



350 experiments upon milk produce under different systems of 

 feeding. 

 14 experiments in frozen and normal milk, 

 12 experiments to determine the composition and volatile fatty 

 acids of butter. 

 2 analyses of sediment obtained from " cheesy " milk. 

 90 experiments with purchased milk. 



90 experiments with Soxhlet's method of determining fat in 

 skimmed milk. 

 720 experiments with the milk of the cows of the station. 



