1920.] 



Co-operative Cheese-makixg. 



of moderate or high rainfall, i to 2 lb. of rough-stalked meadow 

 grass, and, in dry situations, i or ij lb. of crested dogstail, 

 may be used in addition, to help in the formation of a close 

 bottom. 



In conclusion it may be pointed out that by the use of ade- 

 quate and properly-balanced seed mixtures and the inclusion 

 of wild white clover, a good sward can be obtained much m^re 

 quickly and surely than was the case a generation ago. 



jfc ^ "i* ^ 



Experiments in co-operative dairying in recent years have 

 demonstrated the value of this form of industry in adding to 



the success and profit of dairving opera- 

 Co-operative Cheese- Scientific instruction in subjects 



connected with dairying is essential, how- 

 ever, for the best results to be obtained. At centres of 

 co-operative dairjang, co-operative cheese schools will prove 

 a valuable auxiliary. Such schools should be established at 

 a centre where the local milk producers will jointly under- 

 take to observe the following conditions r — (i) to supplv a 

 fixed minimum quantity of, say, 200 gal. of milk per da\ . 

 according to the local circumstances; (2) to accept pa\inent 

 for their milk on a strictly co-operative basis, calculated on 

 the returns from the sale of cheese ; (3) to appoint and 

 place under the direction of the Head of the School, for so 

 long as the school remains at that centre, some approved person 

 as Manager. It should be a further provision that, in the 

 event of a decision to make cheese co-operatively after the 

 close of the school, the same person should be retained as 

 Manager. 



^^^here a County Education Authority undertakes to provide 

 this practical form of teaching, it is'usual for this body, during 

 the period of the school, to supply the necessary apparatus 

 and the services of an Instructor. The people of the district 

 are accepted as daily pupils for the school after the manner 

 of the ordinary migratory dairy schools. Persons who come 

 from a distance ma}' reside at or near the school for such period 

 of instruction. The duration of a school at one centre should 

 usually be about two months. It is, however, important that 

 before a school is discontinued at any centre, the Education 

 Authority should be satisfied that the people of the district 

 have become thoroughly interested in cheese-making. The 

 Authority will also satisfy itself that, in the event of a co- 

 operative cheese factory being decided upon, the person who 

 is to become Manager has become reasonably competent. 



