200 Scientific InteUigence. — Statistics, 



that feed during part of the year on chalky uplands, and the 

 other on rich meadows or fens : it is made up in long rolls like 

 Epping butter, and generally salted or cured before being 

 brought to market ; the London dealers, having washed it and 

 wrought the salt out of it, frequently sell it for Epping butter. 

 The butter of Suffolk and Yorkshire is often sold for that of 

 Cambridgeshire, to which it is little inferior. Somersetshire 

 butter is thought to equal that of Epping: it is brought to 

 market in dishes containing half a pound each ; out of which it 

 is taken, washed, and put into different forms, by the dealers of 

 Bath and Bristol. Gloucestershire and Oxfordshire butter is 

 very good : it is made up in half pound packs or prints, packed 

 up in square baskets, and sent to the I^ondon market by wag- 

 gon. The butter of the mountains of Wales and Scotland, and 

 the moors, commons, and heaths of England, is of excellent 

 quality when properly managed ; and, though not equal in 

 quantity, is superior to that produced by the richest meadows. 

 Considerable quantities of butter are made in Ireland, and it 

 forms a prominent article in the exports of that country ; it is 

 inferior to that of England. Some of the best Irish butter 

 brought to London, after being washed and repacked, is sold 

 as Dorsetshire and Cambridgeshire butter. The salt butter of 

 Holland is superior to that of any other country ; large quantities 

 of it are annually exported. It forms about three-fourths of 

 all the foreign butter we import. The production and con- 

 sumption of butter in Great Britain is very great. The con- 

 sumption in London may be averaged at about one-half pound 

 per week for each individual, being at the rate of 26 lb. a year ; 

 and supposing the population to amount to 1,450,000, the total 

 annual consumption would be 37,700,000 lb., or 16,830 tons; 

 but to this may be added 4000 tons for the butter required for 

 the victualling of ships and other purposes, making the total 

 consumption in round numbers 21,000 tons, or 47,040,000 lb., 

 which, at lOd. per lb., would be worth L. 1,960,000. The 

 average produce per cow of the butter dairies is estimated by 

 Mr Marshall at 168 lb. a year ; so that, supposing we are nearly 

 right in the above estimates, about 280,000 cows will be required 

 to produce an adequate supply of butter for the London mar- 

 ket. But the consumption of butter in London has sometimes 



