VOLUMES ONE TO TWENTY-FIVE. 



31 



Charcoal, ancl charcoal and salt, as a 

 manure for turnips, tried by the Earl 

 of Essex, V. 280. 



peat, analysis of, xiii. 490. 



. , its use in racking cider (H. Tan- 

 ner), xix. 25. 



, animal or bono black, its analysis 



(Dr. Voelcker), xxi. 379. 



Charlbury subsoil-plough, the, described 

 by P. Pusey, i. 4^3. 



Charlock, Sinapis arvcnsis, a i\\vourite 

 food of the black caterpillar of the tur- 

 nip saw-fly, ii. 377. 



, on the extir^iation of, by J. Farn- 



combe, xi. 8G. 



, its soils and habits (Bucknian), xvi. 



360 ; the number of its seeds, 377. 



Charjioise sheep, the, of France (M. M. 

 Nouel), xiv. 221. 



Charxock, C, on the application of blue 

 shale to the surface of land, iii. 161. 



• , John H, on tlie farming of the AVest 



Riding of Yorkshire, a prize essay, ix. 

 284. 



, on suiting the depth of drainage to 



the circtunstances of the soil, x. 507. 



, on the destruction of the wireworni, 



xi. 182. 



, on the advantages of using a pro- 

 portion of rape-cake as a food for stock, 

 xi. 613. 



Chaeolais cat lie at the Battersea show 

 (1862),xxiii. 371. 



Charter of the Koyal Agricultural So- 

 ciety, xsii. i. 



Chat-moss, reclamation of (Garnett\ x. 

 10 ; (Smith), xvii. 375. 



Chatsworth, the farm at, xiv. 44 ; its 

 annual sales of live stock, ib. 



Cheese, making of, in Holstein, i. 378. 



, that of Holland described, iii. 261 ; 



Gouda cheese, ib. 



, cause of the different flavours of the 



cheeses of various districts, iv. 251. 



, land generally considered the best 



adapted to the making of, iv. 250. 



• of Cheshire (Palinj, v. 88 ; modern 



improvements in the manufacture of, 



■ , sketch of a cheese-mill used in 



Cheshire, v. 111. 



, a detailed account of the making 



of Chesliire cheese, by H. White, a 

 prize essay, vi. 102 ; made froni new 

 milk, 103 ; number of cows kept, and 

 their produce, 104 ; the season, ib. ; 

 milking olHces and utensils, ib. ; best 

 temperatiu-e of milk-house, 105 ; the 

 dairy, ib. ; light and air excluded, ib. ; 

 ' process of cheesemaking, 106 ; the 

 colouring matter employed, 108, 122 ; 



the rennet, ib. ; the curd, 109 ; the 

 breaking and gathering, 110; quantity 

 of salt used, 112, 114 ; milk, produce of 

 cheese from, 114 ; the salting and dry- 

 ing room, 117; how clieese is sold, 

 119 ; the scalding of whey, and the 

 making of whey butter, 121 ; advice to 

 the dairymaid, 123 ; a recipe for cm-ing 

 the mawskins, ib. 



Cheese of North Wales (Eowlandson), 

 vii. 571. 



of Gloucestershire (Bravendar), xi. 



152. 



, the Cheddar (T. D. Acland), xi. 705 ; 



(Fulton), xxi. 75 ; (Harding), xxi. 82. 



, the milk from cows fed on either 



clover or vetches considered in Cheshire 

 not to produce first-class cream (^Eow- 

 landson), xiii. 29. 



, report on that shown at the Chester 



meeting (1858), by H. White, xix. 400 ; 

 the champion prize of lOOL and 101. to 

 dairymaid, awarded to G. Wallis, 401 ; 

 weight of the champion cheeses shown, 

 403; selection of judges, 404; mode of 

 judging, 405 ; no attention paid to co- 

 lour, ib. ; want of small cheeses com- 

 plained of, 406 ; oj^inion of the judges 

 on colour, 407 ; on quality and texture, 

 408 ; early ripening, 409 ; suggestions 

 for future exhibitions, ib. ; defects of 

 dairies, 410 ; use of external salting, 

 ib. ; quality of cheese not impaired by 

 txse of bone manure, 411 ; on the colour- 

 ing of cheese, 412, see " Aimatto ;" table 

 of answers to inquiries, by the Chester 

 local committee, on the manufacture of 

 cheese, 414 ; produce of cheese per 

 cow, 416 ; use of the thermometer, 419 ; 

 use of salt, 417, 419; analyses of whole 

 and skim-milk cheeses, 420 ; cheese 

 more nutritious than meat, ib. ; increase 

 of iDroduction in Clieshire, ib. 



, report on that shown at Leeds, 1861 



(H. LudoIf),xxii. 232. 



, its composition and practical mis- 

 takes in making it (Dr. Voelcker), xxii. 

 29 ; cause of the deterioration of Eng- 

 lish cheese, ib. ; Mr. Hinuberstone's 

 eiforts, 30 ; how cheese is spoiled, ib. ; 

 systems of making, 31 ; dairy utensils, 

 ib. ; composition of milk, ib. ; action of 

 rennet, ib. ; neglect of scientific prin- 

 ciples, 32 ; errors in making, ib. ; re- 

 medies and safeguards, ib. ; composition 

 and microscopic appearance of cheese, 

 ib. ; milk-sugar and lactic acid, ib. ; con- 

 stituents of milk, ib. ; analysis of new 

 milk, 33; effects of foot], ?b. ; morning 

 and evening milk compared, 34 ; eff'ects 

 of good pasture, ib. ; richness of autumn 



