154 BRITISH DAIRYING. 



all. In the same way it might be maintained that the Short- 

 horn breed of cattle is, all points considered, the best breed in 

 England or in the world, but that is no sufficient reason why 

 all the others should vanish before the cosmopolitan Short- 

 horn. 



It is better that we should preserve all our breeds of cattle 

 and all our methods of cheese-making, unless, indeed, they per- 

 sist in dying out, or some of the others assert the law of " the 

 survival of the fittest " to their own advantage. 



In order to preserve our different methods of cheese-making, 

 it is necessary that the best that is known in each of them 

 should be taught to all whom it may concern; and as funds for 

 technical education are provided out of the public purse, the 

 opportunity should be used as widely as possible ; that is, in 

 some farmhouse or other in almost every parish. 



Scientific persons, so-called, are not a sine qua non in all 

 places, but any person who has reached the highest point in 

 any given method of cheese-making may well be appointed a 

 teacher; such a person, indeed, is "scientific" so far as that 

 particular method is concerned. What we want, and what we 

 may have if we try for it, is the best in everything made acces- 

 sible to everybody. 



One of the chief difficulties in the way of technical education 

 in the dairy is the conceit of many people that at all events 

 they have nothing to learn. If only everybody would approach 

 the question with an open mind, a mind free from prejudice, a 

 mind endued with the " never too late to learn " principle, 

 technical education would make rapid progress through the 

 shires, and a marked improvement in cheese and butter would 

 quickly be seen. 



