NOTES ORIGINAL AND SELECTED. 1 59 



But the connection of the Sotheby family with New Lodge dates from a period 

 long anterior to William Sotheby's re-erection of it. In May, 1 701, the Karl of 

 Lindsey, chief warden in fee of the Forest of Waltham, granted to James Solhebyi 

 iun., of Gray's Inn, Esq., the keepership of New Lodge Walk, for life. Sotheby, 

 on his part, covenanted to sufficiently uphold the house or lodge standing thereon, 

 with the outhouses ; and to provide one or more able, faithful and diligent 

 keepers or under-keepers, attendant on Her Majestj-'s vert and venison, and pay 

 the salaries of the same. By other clauses in the deed he was precluded from 

 transferring his office without consent, and bound to serve the warrant.-; directed 

 to him by the Earl, on pain of rendering the grant void. 



The original deed of grant, from which these particulars are taken, is now in 

 my possession ; but will, I hope, short!}' find a permanent and fitting home in the 

 newly-constituted Forest Museum at yueen Elizabeth's Lodge. — W. C. Waller, 

 Loughton. 



Corrigenda. — On page 83, supra, 7th line from the bottom, for " price" read 

 piece ; and on page 85, for " Wagner " read Wayner. 



Cheesemaking in Essex — In connection with the efforts now being made 

 by the Technical Instruction Committee to revive the industry of cheesemaking 

 in our county, the following letter, addressed by Dr. H. Laver, F.S.A., to the 

 Rev. D. Bartrum (who has taken so much interest in the subject), is worth 

 placing on record. Dr. Laver says : — " It may interest you to know that a few 

 ago a Devonshire or Somersetshire family took the Grange Farm at Steeple, nine 

 miles from Maldon, and they introduced there their own customs. They made 

 splendid clotted cream and cheddar cheese of such a good quality that they had no 

 difficulty in disposing of it. The late Mr. Oxley Parker, of Woodham, used no 

 other, as he considered it first-rate. Essex at one time made large quantities of 

 cheese, as all old descriptions of the county testif}^ but what its qualities may have 

 been I do not know. I have, however, at various times seen proofs of the existence 

 of the industry in the shape of perfect cheese-pressers, and more often of their 

 remains. In Norden's description of Essex, 1594 (published by the Camden 

 Society in 1840), par. 8, he says — ' The Hundreds of Rocheford, Denge, which lye 

 on the South-Easte parte of the Shire, yelde milk butter and cheese in admirable 

 abundance, and in those partes are the great and hugh cheeses made, wondered at 

 for their massiveness and thickness. They are also made in Tendring Hundred, 

 where are many wickes or dayries.' 



" Page 10. — ' Canney Ilandes — and for that the passage over the creek is unfit 

 for cattle, it is only converted to the feeding of ewes, which men milke, and there-- 

 of make cheese, such as it is, and of the curdes of I the whey they make butter 

 once in the year which serveth the clothier.' 



" Inall the older notices of the products of the county cheese is alwa3's mentioned. 

 It is a pity that nearly or quite all of our rural industries have disappeaied." 



It is certain that Essex in the past was not only a cheese-making, but a 

 cheese-exporting county. \q\. VIII. of the "Acts of the Privy Council," lately 

 published, shows that letters were sent from the Privy Council in August and 

 November, 1574, " for staying the transportation of butter and cheese beyond the 

 seas out of the counties of Essex, Suffolk, and Norfolk,'' owing to the scarcity of 

 victuals at home. 



