100 EDUCATION IN DAIRY FARMING, AND 



familiar with batter-making, although cheese-making is not 

 undertaken. Almost all the agricultural colleges take up the 

 question of stock feeding very fully, and lectures upon dair}dng 

 are regularly given. With the hundreds of co-operative 

 creameries and cheese factories, there is little difficulty in. 

 obtaining fairly trained helpers, who in time become expert 

 enough to take charge of factories themselves. He adds — " Here 

 the co-operative system is gaining all the time, and one factory 

 makes the butter from milk and cream from 20 to 500 farms. 

 The most difficult class to teach is the foreign element, which 

 follows the old style ; they are not very clean, and make cheap 

 butter, which they barter at the stores for other goods, but 

 their produce is often disposed of as cheap grease. The State 

 annually grants £2400 to run the farmers' institutes, and the 

 attendance varies from 300 to 1000 people at each session, and 

 good butter is becoming much more common in consequence. 

 Wisconsin spends as much as any tAvo other States to maintain 

 these meetings." 



Professor Henry sums up as follows: — 1. There are very few- 

 separate schools in the United States. 2. Stock-feeding and dairy- 

 ing is taught by lectures in most of the colleges and schools. 



3. The factory system affords instruction to many who work 

 up from the position of helpers, especially in the north-west. 



4. At the farmers' gatherings dairying is often a leading topic. 

 Professor Henry has our best thanks. 



We add to these remarks some extracts from a long and 

 valuable letter from Mr John Gould, superintendent of the 

 Wisconsin Farmers' Institutes. He states that these meetings 

 take him away from home twenty-two weeks out of the year. 

 He has personal charge of 45 institutes as superintendent, 

 and gives lectures upon dairying, butter-making, and ensilage 

 as occasion requires, and assists generally in " keeping things 

 lively," in bringing out a full discussion of the topics presented, 

 and getting farmers themselves to express their views. The 

 dairy, adds Mr Gould, is a most important feature of our 

 meetings. This expert writes from Ohio, where 2,000,000 lbs. 

 of butter and cheese are annually made, but where no special 

 school exists. Next year, however, when the State celebrates 

 her 100th birthday with a fifty days' exhibition of her 

 industries, he, as director in charge of the dairy exhibits, 

 proposes to start one. Mr Gould concludes by saying, " You 

 see that while we are a great dairy country, we are largely self- 

 educated, and it is this self-taught personal judgment that 

 gives this country its 40,000 ideas of the quality of butter and 

 cheese produce." The prospectus of the Wisconsin Institute 

 for the past winter shows that arrangements were made for 

 82, which lasted from 1st November to the 29th March. It 

 contains a list of the institute workers, i.e., the speakers, which 



