DAIRYING IN EUROPE AND AMERICA. 5 



ment of milk, and its sale or manufacture into cheese, 

 butter, &c." 



In addition to the information conveyed in the lectures of the 

 Professor, the students have the advantage, not only of visiting 

 farms during the several terms of the year, but they have the 

 opportunity of residing upon two farms, under the Professor and 

 Messrs J. & S. Wallace ; the one at Brunstane, which is near 

 Edinburgh, during the winter session of five months, and for 

 the remaining seven months, if they desire, upon the farm of 

 Aucheubrack and Appin, near Thornhill, in Dumfriesshire. 



Brunstane is a farm of 200 acres, rented at £5 per acre, 

 farmed highly upon the four-course system, and maintaining a 

 dairy of thirty cows. The other farm, of 4000 acres, chiefly 

 maintains sheep and grazing cattle ; but there is also a dairy of 

 60 cows, where cheeses are made upon the old Dunlop and 

 the new Cheddar systems. The teaching in the extra-mural 

 classes at Minto House, Edinburgh, also deals with the dairy 

 under the head of agricultural chemistry. Edinburgh students 

 have therefore every opportunity of learning both the theory 

 and practice of dairying. Professor Wallace tells us that the 

 students during the live months' session number from forty to 

 fifty, and all have the advantage of seeing the working of the 

 Brunstane dairy, as well as many others in the neighbourhood 

 of the city. This is extremely satisfactory. 



College of Agriculture, Doivnton. 



We are indebted to Professor Wrightson for the following 

 particulars : — 



The dairy and dairy instruction form important parts of the 

 course of teaching at this college. Professors Wrightson and 

 J. P. Sheldon, with assistants, undertake the duties of instruc- 

 tors in dairy work. Excursions are made to the farms of Mr 

 S. J. Taunton, a director of the college, who is also owner of a 

 large milk business in London. The college dairy comprises 

 40 cows, although at present, owing to the peculiarities of the 

 season, the number is about 30. The dairy cows graze in the 

 rich dry water meadows, and the upper reaches of the farms are 

 usually under ewe flocks, and this is the general arrangement 

 at the College of Agriculture. The milk is for the most part 

 sold, and goes daily to London. A portion is, however, reserved 

 for churning, and cheese-making is prosecuted for several weeks 

 every summer term. The instruction is imparted by means 

 of courses of lectures on dairying by Professor Sheldon, and 

 lectures on the races of cattle and agriculture by Professor 

 Wrightson, on grasses by Professor Fream, and on the chemistry 

 of the dairy by Dr Munro. Practical instruction in milking, 



