Experimenting-Stations.

I beg to call the attention of the dairying community to those portions of my annexed reports which describe the experiment stations and dairy-schools in different countries—the great majority of which are maintained at a very trifling cost, more especially the page 97 first-class station at Kiel, in Germany, which receives £375 from the Government; the new station at Fribourg, in Switzerland, costing £300 a year; and Lodi, in Italy, which costs £536 per annum, the building, an old barracks, being lent by the Government. Here three chemists and a cheesemaker are maintained, and the scientific work done is of a high order. In England dairy-schools are largely Increasing in number, but the majority are connected with butter-Inking alone—cheesemaking is taught in very few instances, and I believe there is only one school, the British Dairy Institute, at Aylesbury, at which it is possible to learn how to make more than one variety of cheese. This institute has received a grant of £100 from the Government. It costs about £350 a year, the receipts being in the form of subscriptions, of which the British Dairy-farmers' Association contribute £100, and fees from pupils, the produce made probably paying for the milk used.

I also beg to call attention to the following Danish dairy-school records, the principle of which cannot fail to prove valuable to colonial factory-managers and farmers. I extract it from my report on education on account of its special usefulness.

Comparison of the different years' dairy yield (taken from the 1st October to the 30th September, 1885-86) :—

1.	Number of cows	87
2.	Weight of milk per cow (English pounds)	5,934
3.	Weight of milk per cow at milking-trial (English pounds) 334
4.	Butter taken from churn, per cow (English pounds)	218
5.	Butter actually sold, per cow (English pounds)	209
6.	Butter, equivalent (value) of new milk used (English pounds)	17½
7.	Cheese made, per cow, new (English pounds)	64
8.	Cheese made, per cow, ripe (English pounds)	40
9.	Live weight of pigs sold, per cow (English pounds)	130
10.	New milk used per pound of butter taken from churn (English pounds)	27.70
11.	Shrinkage on butter (per cent.)	3.89
12.	New milk used per pound of butter sold (pounds)	28.74
13.	Skim-milk and butter-milk used per pound of cheese, new (pounds)	17.7
14.	Shrinkage on cheese (per cent.)	18.50
15.	Price obtained for butter sold— s. d. In summer, per pound Danish 1 0 In winter, per pound Danish 1 2 Average 1 1
16.	Price obtained for cheese sold, per pound (Danish)	0 11/3
17.	Price obtained for pigs sold, per pound (Danish)	0 3¾
18.	Value of cheese obtained from lib. (Dauish) skim-milk	0 0.07
	Value of whey obtained from 1lb.	0 0.09page 98
19.	Value of 1lb. skim-milk	0 0.16
20.	Value of butter obtained from 1lb. Danish (1.1lb. English) new milk	0 0.493
	Value of skim-milk from ditto	0 0.12
	Value of butter-milk from ditto	0 0.03
21.	Value of 1lb. (Danish) new milk	0 0.64
22.	1lb. whey and butter-milk equal	0 0.10
23.	Gross returns per cow	£14 6 3

(1.) During the last few years about thirty-five calves have been fattened per annum.

(2.) Separators have been used for the last four Years.

The profits per cow in 1882 were £17 2s. 9d.; in 1883, £15 19s. 5d.; and in 1884, £15 17s. 9d.