Farming of Leicestershire. 317 



and the second winter "done hard," having- the run of the pas- 

 tures, and in the case of a snow-storm a little straw, and if tur- 

 nips are plentiful a few arc given, but this is not the rule. 



In July and August of their third summer they are put to the 

 bull. They then receive during the winter the same food as the 

 cows, and have their fix'st calf about the beginning of May, being 

 then a little over three years old. 



The cows are drafted according to their suitableness for the 

 dairy, some going out after their first calf, while really good 

 milkers are kept to 10 or 12 years of age. They are usually sold 

 to the grazier. 



Punctuality in the time of milking is considered an essential 

 point, 5 o'clock A.M. and 5 o'clock P.M. being the usual hours. It 

 is good policy to have a strong staff of milkers ; on this farm one 

 man to six cows is allowed. 



The staple product of the dairy is whole-milk cheese, two 

 being made per day, both in the morning, the previous evening's 

 milk being added to that of the morning. Some prefer all new 

 milk, and make one cheese in the morning and another at night. 

 A very successful exhibitor at the cheese shows, who follows the 

 former mode, takes great pains to prevent the cream from rising 

 on the evening's milk, and attributes much of his success in the 

 production of a superior article to his care in this respect. 



The produce of cheese per cow depends much on the quantity 

 and quality of the food, and varies from 3 to 4^- cwt., 4 cwt. 

 being a rather high average. 



From ^ lb. to 1 lb. of whey butter per week per cow is also made, 

 the quantity varying according to the care exercised in making 

 the cheese. By overheating the milk, or careless manipulation 

 of the tender curd, an excessive quantity of butter passes into 

 the whey ; and its paucity is a good criterion of careful cheese- 

 making. 



The whey is consumed by pigs (though some give it to calves). 

 This, with the butter, is valued at from 30^. to 50^. per cow per 

 annum. 



Pig breeding and fattening forms an important branch of dairy 

 farming. The breeds are various, the Tarn worth being a favourite. 

 When pork is the object, meal is given along with the whey, 

 and the pigs fatted and sold at 5 months old, weighing about 

 6 score lbs. 



Those designed for bacon are, for the first 3 months after 

 Weaning, carried on as stores, their principal food being whey ; 

 and they are then fattened off, making from 10 to 11 score lbs. 



On the farm I'eferred to, about 24 porkers, averaging 7 score, 

 are bred and fattened per annum. 



Sheep are not a leading feature of these dairy districts, but on 



