iSg3. On the Manufaclurc of Dunhp Cheefe. 3B1 



fome of the members, who rear each 5 or 6 calves a piece year- 

 ly, refolved, that each fliould rillc a calf, In verifying the experi- 

 ment, againft next feafon, and report to tlie Club. 



If you think the publication of this may be of ufe, publilli it ; 

 if not, I need not dirc£l: one of your extenfive intelligeixe, to 

 the proper ufe of wade paper. Yours, &c. C. F. 



NOTE BY THE CONDUCTOR. 



We obferve the proceedings of our Eddlellone Brethren with 

 much fatisfadion, and would rejoice were fimilar inftitutions 

 formed in every diftrirt, or extenfive parifli, in Scotland. The 

 rules adopted by the Club, feem well calculated for general imi- 

 tation ; and it is only from a fteady acUierencc to them, that re- 

 gularity can be maintamed, or the inditution itfelf fecured from a 

 fpeedy dilTolution. 



The arguments in favour of a four-courfe {hift are judicioufly 

 flated. In fact, they are fandioned by the practice of our belt 

 agriculturifls. A five, or a feven-courfe fliift, forms no part of our 

 creed, as they conftantly lead to grafs cropping. 



It will give give us pleafurc to hear frequently from the Club, 

 and particularly concerning the tri-als intended to be made, of hay 

 or lintfeed teas, inilead of m.ilk, in the rearing of calves. If fuch 

 fubd-itutes are found to anfwer, the expence of rearing calves 

 rnuft be much reduced, and the articles of milk and butter be- 

 come more plentiful in our markets. N. 



TO THE CONDUCTOR OF THE FARMEr's MAGAZINE. 



On the Mamifaclure of Bunkp Cheefe, 



Sir, 



Having feen feveral Numbers of your Magazine, and re- 

 marked, that none of your Correfpondent^ have treated on the 

 Management of the Dairy, although a fubjecl truly connected 

 with rural affairs ; I am therefore, induced to fend you the fol- 

 lowing obfervations. In this part of the well country, in the 

 immediate vicinity of Dunlop parifli,* where the very n;ime, at a 

 diftance, gives an agreeable Savour to the cheefe dairy, huf- 

 bandry is well underftood. I have therefore takvrn the liberty of 

 giving you a few thoughts on the proccfs of making that article, 

 which poffibly will afford fome entertainment to your numerous 

 readers. 



When a farmer is poffefl; of a dozen of milch cow?, or up- 

 wards, it is generally allowed that the heft cheefes are made, 

 when this is done every day, that is, the one half of the milk im» 



M m m 3 mediately 



.-» ■■.II M I L I ■■ II I I II. » ■ I U III I I ^ . ^ |l - 



* County of Ayr. 



