TECHNICAL EDUCATION IN DAIRY WORK. 153 



It is not pretended that this is the best scale of points that 

 can be framed. It might, indeed, with advantage, perhaps, 

 have been extended to 100, by giving 10 each to the first two, 

 5 each to colour, firmness, and dryness of the butter, and 

 10 to the cleaning of the utensils and general smartness in 

 work. In this way the whole ground would be pretty 

 thoroughly covered. 



Technical education in dairy work has so far been almost 

 entirely confined to the domain of butter-making. And we 

 must admit that it accommodates itself much more readily than 

 cheese-making does to the difficulties which appertain to a 

 travelling school. Cheese-making, however, demands its share 

 of attention, for in many dairying districts it is even more 

 important than butter-making. So large a number of pupils 

 can hardly be taken at the same time and place for technical 

 instruction, nor can so many demonstrate what they have learnt 

 as is readily the case in butter-making. 



The " plant " in cheese-making is more ponderous than that 

 in butter-making, as a general thing, unless where small cheeses 

 are made, and several sets of it could not so conveniently be 

 taken about from one centre to another. Where cheese factories 

 exist they might be very conveniently used for the purposes of 

 technical education, and extensively so for lectures and con- 

 current demonstrations. Cheddar cheese-making requires a 

 somewhat more elaborate plant than other sorts do, and as this 

 is the system pursued with more or less fidelity in most of the 

 factories, it could be more conveniently taught in them than, 

 for instance, Leicester, Stilton, or Gloucester methods could. 



But there is always a good plant to be found at most of the 

 larger farms where cheese is made at home, and we may safely 

 assume that few farmers would fail to afford all the accom- 

 modation they conveniently could to technical education in 

 cheese-making. 



It is not at all desirable or probable that any of the various 

 systems of cheese-making practised in this country should dis- 

 appear before the ubiquitous Cheddar, although I am free to 

 admit that the Cheddar, all things considered, is the best of 



