out prejudicing the regular work of the class. Any fees received under this head are to be divided equally between the Local and Central Committee. The course of instruction thus provided, both in butter making and in cheese-making, are similiar to those given in the Gloucester Dairy School itself, and classes are formed for the purpose in the school, from time to time, as applications are received. INSTRUCTION IN DAIRYING for elder PUPILS IN RURAL ELEMENTARY SCHOOLS. "With the view of promoting the diffusion of a knowledge amongst young persons in rural districts of the principles and practice of dairy work, such as is required by dairy-maids and farm servants generally, the committee of the Glouchester Dairy School are prepared to provide a course of instruction of an elementary character suitable for the above purpose. The course will consist of six lessons, and will include the following subjects: Milking, milk-setting, creaming, churning, and buttermaking and cleaning of dairy and utensils. "The instruction will be given by demonstrations, but the pupils will be afforded the opportunity of themselves performing the several manipulations so far as the circumstances will admit. Opportunity will be taken both during the course and at the end, to examine the pupils so as to test their acquirements. "The conditions on which this instruction will be provided are as follows: "A local correspondent and, if possible, a local committee must be appointed, by whom the local arrangements can be made, and who will be responsible to the central committee for so doing. "At least one of the following appliances must be provided, viz. : Churn, butter worker, pair of Scotch hands, pair of butter scoops, pair of scales, cream can, thermometer, cream skimmer; also a sufficient number of milk cans, setting pans, pails, cloths and brushes, soap, pens and ink, etc. If the local committee can not provide these appliances the central committee will do so for a fee of 20s. "A sufficient quantity of milk for setting, and of cream for churning daily, must also be provided by the local committee. The quantity of milk need only be sufficient for a single pan, to illustrate the processes of setting and skimming; the cream required will be not less than two gallons. "Should the local committee find any difficulty in providing this the central committee will be prepared to send cream daily from Gloucester for the purpose, at a charge dependent on the quantity required, distance from Gloucester, etc., but in any case the local committee must take the responsibility of disposing of the butter, skim-milk, and butter-milk produced. "Any room will do for the purpose that is sufficiently large, clean, and provided with tables, chairs, and convenience for obtaining hot and cold water, and for disposing of slops. "The fee payable for the course will be 30s. for a minimum of six pupils, but any in excese of this number will be charged for at 4s. each. The local committee must also be responsible for the carriage of appliances, etc., to and from the locality, and the traveling expenses of the teacher. But these latter will be made as light as pos sible. "This course is intended as an introduction to the more complete one in butter-making, cheese-making, and dairying generally, given in the Gloucester Dairy School itself, to which any pupils of an elementary class, who show special aptitude, will be admitted on reduced terms, or by free scholarship." "LITTLE DITTENHAM, ABINGDON, BERKSHIRE, ENGLAND, F. K. MORELAND: "DEAR SIR:-Yours of the 16th of October was forwarded to me here, as the Dairy School at Sylfaen is closed for the winter from the 4th of October. The three dairy schools in North Wales, are under the North Wales University; the one at Sylfaen, of which I am instructress and manager, belongs to a limited company of local farmers and land owners, who employ two teachers, one for cheesemaking and the other for butter. We receive pupils and board and lodge them; the term extends from one to six weeks, or in a few cases, two months. The teacher of butter-making, (myself), is sent out to teach and hold classes, on farms where the wives and daughters are unable to attend the school. I had four of these classes, and they were remarkably successful. I lecture also at local agricultural shows where the societies pay for my time. Our accommodation at Sylfaen being rather meagre, we can only take six pupils at once. These pupils take part in all dairy work in the morning, and in the evening they study the theoretical part of the dairying. The farm on which the school is held supplies us with the milk, which is brought in straight from the cow-sheds, weighed, and strained into the separator, (Laval's). The night's milk is weighed and put into the cheese vat, when the morning's milk from another farm is added and made into cheese, (Cheddar). The butter is all fresh packed at once in one-pound brick shaped moulds and sent off to London. The pupils are obliged to take part in all the practical work, as theory without practice is nothing worth. We also give one-day lessons, the fee for which is 5s. Trusting this will give you the information you seek, I am Sir, yours faithfully, W. V. WALSH." Dear Mr. MORELAND: "4 JOHN ST., EGREMONT, CHESHIRE, We "Yours of the 18th of November was forwarded here to me. have three dairy schools at present in North Wales, one at Welshpool, one at Bangor, and one at Denbigh. The first, (Welshpool), was opened two years ago; the other two were opened last May. The number of puplls instructed in our school, (Welshpool), this year was 29; last year only nine, so you see we have made some advance. I do not know how many attended the other two. The result has been very satisfactory as regards the dairy industry itself-pupils going home from our school, making their own butter, and getting a much higher price for it than when made on the old happy-go-lucky style. We are connected with the North Wales University through the agricultural department. They assist in several ways; for instance, they pay the schools for sending the teachers out to demonstrate and lecture, also lend any utensils that may be wanted, and send around examiners. "I am glad to say that Sylfaen bore off the advanced certificate at the recent examination. Our school is prettily situated about three miles from Welshpool. I am very glad my last letter was helpful to you and very pleased to write you again. Yours very sincerely, W. V. WALSH." In this connection I will read, with your permission, from The Agricultural Gazette of September 29, 1890. "It is gratifying to state that the efforts of the University College of North Wales to improve the dairy industry of the country are meeting with the most encouraging success. Three dairy schools for the reception of pupils have been established in connection with the College at Sylfaen, at Lleweni Hall, near Denbigh, and at Bangorat all of which butter-making is taught, and cheese-making at Welshpool and Denbigh. All the schools are the property of limited liability companies, formed under the auspices of the college, for the purpose of promoting education, and all are represented on the Agricultural Committee of the Council of the College. The Sylfaen School is picturesque, being situated about three miles from Welshpool, on the Llanfair Road, and at the head of the pretty dingle through which runs the small stream from which is derived the water supply of the town below. "The manager is Miss Walsh, who has made herself well known in connection with the demonstrations in butter-making, which have been held in various parts of the country, and she has the assistance of Miss Benjafield, who presides over the cheese-making section, and who has also during the absence of Miss Walsh at the demonstrations, efficiently acted as instructress in the butter-making. On Monday the examinations held by the college at the close of the session were commenced. In these examinations. certificates are granted for butter and cheese making, with an advance certificate for general dairy work. Six candidates presented themselves for examination, all of whom took up butter-making, four took up cheese-making, and three entered for the advance certificate. It may be mentioned that the Sylfaen school is the only one of the three similar establishments which has presented pupils for the advanced examination. In the butter-making contest, each of the candidates were supplied with 19 pounds of cream, and used precisely the same churns and apparatus, so that a perfectly equal test was secured. The churns used were Hathaways and the butterworkers were Llewelyn's, and excellent results were obtained, one young lady making 9 pounds and 6 ounces of butter from the cream provided. In the cheese-making competition the candidates were allowed to choose between the Cheddar and the Cheshire systems, of which the latter is principally adopted in this district. The examination was continued on Thursday, and the results will be published shortly. As an instance of the growing popularity of the buttermaking demonstrations, it should be stated that all had been well attended, and an application has been received from Llandinam to have a demonstration held there. Lord Powis also proposes to hold a similar demonstration at Mathrafal next year. These indications of a desire for the demonstrations clearly show that the farmers are awakening to a sense of their utility and that more interest is being taken in the new method in the country." With your permission I will read from still another school prospectus. The British Dairy Institute is situated in the Aylesbury Vale, about two and one-half miles from the town of Aylesbury, and in a district which has long been celebrated for the production of the best butter. "The institute is a modern building, standing in and surrounded by its own grounds and gardens, and commanding a most extensive view of the Vale of Aylesbury, with the long line of Chiltern Hills in the distance. "The dairy, which is separated from the house by an open yard, consists of four parts-the milk-setting and separating room, the butter dairy, the cheese dairy, cheese-curing rooms, and offices for cleansing the utensils employed by the students. "All these rooms are fitted with the most complete apparatus, not merely such as are required to illustrate one method of butter or cheesemaking, but such as enable every method, by which successful results may be obtained, to be illustrated. Thus students learn how to obtain the best results with the utensils to which they have been accustomed and already possess, rather than to necessitate the purchase of new and costly appliances. A museum will gradually be formed containing specimens and models of apparatus and ali sub stances employed on the dairy farm; and a library containing the best works appertaining to dairy farming. "The object of the Institute.-It will be seen that the first and foremost object of the instruction given at the Institute is of a thoroughly practical nature. But simultaneously with this practical instruction, and forming the main feature of the instruction, is the elucidation of those principles which underlie every practical operation, and the knowledge of which is the key-note to the highest attainment in every art. "Such is the main course of instruction given those whose study is confined to the simple object of making butter or making any one of the varieties of cheese. "A far more complete course of instruction is, however, afforded to those who remain long enough to study the science and practice of dairying, thus enabling them to obtain the diploma of the Association, and to qualify for the positions of manager to a dairy farm or factory. This course embraces the following subjects: "Elementary chemistry in its relation to dairy, foods, manures, and soils. Elementary botany in its relations to grasses and forage plants of the dairy farm. Elementary Physiology and Veterinary Science in their relation to the feeding and treatment of dairy stock in health and disease. Milk, its production, composition, and properties, methods of analyzing, preserving, distributing, etc. The utilization of skim-milk. Cream, its production, composition, and properties. Butter, its production, composition and properties. Cheese, the production, composition, and properties of the chief varieties. Rennet, and utilization of whey. Foods, their production, composition, preparation, and utilization. Dairy cattle, their varieties, peculiarities, and management, including breeding and rearing. Dairy farming, its principles and practice, with the management of the dairy farm, implements and machinery, crops, stock and finances. "The system of instruction consists of practical work in the dairy, accompanied by descriptive demonstrations given by the manager with regular class-room instruction in the principles of the operation performed. "Of special lectures to be delivered as frequently as it is possible to arrange by experts visiting the institute for the purpose. These lectures are free to past and present students, and open to the public at a small fee. By experiments conducted from time to time by the manager with the assistance of the most efficient pupils. "Out-of-door study on farms which have been kindly placed at the disposal of the Association for this purpose. "Pupils are divided into two classes-regular and occasional. Occasional pupils are those who, residing in the neighborhood, may wish to occasionally attend a demonstration in butter or cheesemaking, or the class instruction relating thereto. Regular pupils |