36 EDUCATION IN DAIRY FARMING, AND 



the management of the school is to improve the knowledge of 

 those who intend to take up practical dairying, and to obtain 

 employment for pupils upon their removal. The theoretical in- 

 struction combines or includes (1) chemistry of milk, (2) manage- 

 ment of milk, (3) the utilisation of milk, (4) the preparation of 

 butter and cheese, (5) dairy-book and record keeping, and (G) the 

 importance of a knowledge of fodder plants. Demonstrations 

 are given in the laboratory in connection with the first subject. 

 Experiments are regularly made in the raising of cream for 

 butter manufacture and exportation upon four systems — the 

 centrifugal separation, the Swartz or ice system, the Holstein 

 system, and the churning of milk. In the cheese department 

 pupils are taught the manufacture of Tilsiter Romatour, a popu- 

 lar Continental variety, Camembert, and Backstein. In order 

 to obtain a knowledge of calf-rearing upon skimmed milk, pupils 

 are required to bring up calves, taking their entire manage- 

 ment until they are weaned ; they are then shown, by the 

 value of the milk and the regular weight of the calves, what 

 is the weekly and general gain. Pig-feeding is also taught, 

 the buttermilk and whey from the dairy being used for the 

 purpose. The school is provided with a herd of 60 cows, and 

 a steam dairy with a capacity to deal with 4000 litres of milk 

 per day. 



Kiel. 



The Kiel Institute and Experiment Station at Kiel is 

 one of the most important in Germany, and it has been men- 

 tioned by some of the German authorities, with whom we have 

 been in correspondence, as an establishment the full details of 

 which should be thoroughly known. It appears to receive a 

 grant of 7500 marks (£875) from the Minister of Agriculture, 

 and adopts a system of teaching with practice of a kind which 

 is certainly not followed in many other places. Milk is regu- 

 larly handled from 30 cows — 20 the property of a neighbouring 

 farmer, and 10 (5 of which are Angeler and 5 Holsteins) the 

 property of the station. The dairy is provided with a two- 

 horse-power steam-engine and a Laval separator, which like 

 the churn is worked by steam. One of the chief objects of the 

 station is to encourage the manufacture of cheese. It appears 

 that, in consequence of the establishment of so many co-operative 

 cheese factories, cheese-making had almost gone out of exist- 

 ence ; and this fact, combined with the cramped condition of the 

 butter trade, has induced the officials to push cheese-making 

 forward. A large number of rules are printed in the Report of 

 the station respecting the entrance of pupils, who must have 

 already been actively engaged in dairying, and who have been 

 taught both theory and practice ; they must be at least eighteen 



