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XXVII.— On Dainj-Farming. By W. T. Cakeington. 



The importance of the question how pasture-land may be turned 

 to the best account, encourages me to state the results of my 

 experience and observation as a dairy-farmer resident in the 

 Midland Counties. 



Practically speaking there are many circumstances, natural 

 or social, which guide and limit the farmer's choice. 



For dairying generally it is necessary that the pasture-land be 

 well supplied with good water, free from garlic or other strongly- 

 flavoured herbs, and contiguous to the homestead ; further, it is 

 imperative that there be a properly-constructed dairy, and a 

 store-room for cheese, if it be made. 



It is highly desirable that part of the farm should he arable, 

 to supply roots and straw for the cows in winter, though with 

 strong land in a damp climate that portion should not exceed 

 one-third of the whole. For such tillage, however, thorough 

 drainage is an indispensable preliminary. 



If roots are not grown, the cows must either be wintered on 

 hay, which is very expensive, or else they must be sold, at a 

 probable reduction of 5/., every autumn ; and cows which are 

 changed every year are rarely found to do well. 



Farms which are all in grass are generally small, and in the 

 hands of needy unenterprising tenants, the fields being small and 

 intermixed, the fences objectionably wide and irregular, though 

 a high fence, affording shelter from sun, wind, and rain, is 

 preferable on a dairy farm to the close-cropped hedge which suits 

 corn-fields. 



If the object in view is to make cheese, the pasture must 

 further be capable of making it good, for low-priced cheese cannot 

 be remunerative. 



There are some districts in England which are especially 

 renowned for their cheeses, and douljtless those which produce 

 peculiarly fine cheese enjoy certain natural advantages. I believe, 

 however, that the quality of the cheese is generally much more 

 dependent upon its making and keeping than on soil, &c., and 

 that with proper management, good, if not fine cheese may be 

 made on land of almost every description. 



Another theory is often advanced, that improving the pasture- 

 land by draining, and the application of bones, lime, or guano, 

 spoils the quality of the cheese. 



This view may suit the purpose of those who are not disposed 

 to lay out their money in improving their pastures, but experience 

 shows that it is a mischievous fallacy. In support of this opinion 

 I may mention that at the Royal Agricultural Society's meeting, 

 held at Chester in 1858, all the principal prize-takers stated that 



