National Agriculhtral Examination Board. 345 



examination, that they. had acquired a very superficial know- 

 ledge and experience of dairy farming. Thirteen students 

 failed to obtain pass-marks, their papers being exceedingly 

 weak, displaying in many cases not only a defective knowledge 

 of the scientific side of dairy farming, l)ut also » rather 

 defective elementary education. In the practical work of 

 butter-making at Kilmarnock only one student failed to obtain 

 pass-marks, and, with the exception of three who just 

 succeedetl in passing, the whole of the others performed the 

 work in a conspicuously capable manner. 



The arrangements made, both at Reading and Kilmarnock, 

 for carrying out the work of the Examination were in every 

 way complete. 



5. Mr. John Benson, Examiner in Cheese-making at both 

 English and Scotch centres, reports that as regards the practical 

 work of the candidates the results were disappointing. The 

 Examiner was sorry to observe a growing tendency on the 

 part of some dairy students to attempt this Examination 

 insufficiently prepared, and without first having had the 

 lengthened and varied experience in the practice of cheese- 

 making which is absolutely necessary for success. The 

 failures in the practical work this year were numerous, which 

 is unusual, for, as a rule, candidates score better in this section 

 than in the written and oral examinations. On inquiry it was 

 ascertained that a number of the candidates had only under- 

 gone a training of from eight to twelve weeks in cheese-making. 

 It need hardly be said that such a short course is totally 

 inadequate. It is unfair to those responsible for the training 

 of the pupils, and disappointing to candidate and examiner 

 alike. Many did excellent work and were quite up to the 

 standard of recent years. A number of the candidates were 

 really very skilful and satisfied the Examiner in evei-y respect. 

 In the written and oral part of the Examination the work was 

 quite up to the standard. Generally the questions were 

 answered correctly and intelligently, and in most cases a good 

 grip had been obtained of the vital principles underlying 

 successful cheese-making. Candidates, however, would be well 

 advised to confine their answers within reasonable limits. 

 Many of the answers given ran to an inordinate length. 



For the benefit of candidates in future, it may be explained 

 that an examiner does not require a dissertation on cheese- 

 making, but definite and concise answers to the questions 

 given. 



The arrangements made for the conduct of the Examination 

 were at each centre eminently satisfactory, and nothing better 

 could have been devised. 



