416 Report on the Exhibition of Cheese at Chester. 



Fonji OF Questions and Answers — continued. 



Queries. 



20. Removal of the 

 cheeses from 

 the dairy to the 

 cheese-room ? 



2 1 . Heat of cheese- 

 room ? 



22. Artificial means 

 of heating the 

 cheese-room ? 



23. When ready for 

 the market ? 



24. The use 

 colouriuK ? 



of 



Answers of Mr. Willis. 

 (Champion Cheese, 1857.) 



In six days after 

 making. 



Unknown. 



None. 



From three to four 

 months. 



Fill wood and Bland's 

 imperial annatto : 

 1 lb. to 1 ton 3 cwt. 

 of cheese. 



Answers of Mr. Ankers. 

 (Cheese not less than 

 60 lbs. weight, 1857.) 



From the fourth to 

 the sixth day, ac- 

 coi'ding to their 

 dryness. 



45° to 55° or more, 

 according to out- 

 door temperature. 



A fire under the 

 cheese-room. 



In six months or 

 more. 



The cake : half an 

 ounce to 1 cwt. of 

 cheese. 



Answers of 

 Mr. George .Jackson. 

 (Cheese not less than 

 60 lbs. weight, 1858.) 



Fourth day. 



Over the kitchen, 

 where there is a 

 fire. 



None. 



Two months. 



[Uncoloured 

 cheese]. 



The number of answers received to these queries was thirty- 

 six. Of these thirteen were from competitors who received 

 either prizes or commendations, and whose cheeses, it may reason- 

 ably be supposed, were made at least upon a good, if not upon 

 the best system. I propose therefore now to give as correctly 

 as I can the substance of these thirteen replies. The marginal 

 numbers, it must be understood, refer to those of the preceding 

 queries, and the answers I am about to condense include the 

 three I have already given. 



(1 and 2.) The number of cows kept on the farms varied from 

 ninety-six (Mr. Willis's) to fifteen (Mr. Gresty's). Assuming 

 the estimate of the weight of the prize cheeses to be correct, the 

 quantity of cheese made per cow in September and October 

 (Classes 1 and 2) was 2^ lbs. per day — weighed at nine or ten 

 months old — and upwards of 3 lbs. per cow per day at the end of 

 May (Class 3), weighed when about six or eight weeks old. 



(3.) Cows all turned out to grass. 



(4.) The soils were both strong and light. The grass was 

 most of it old, but some of it new, and some was ryegrass and 

 clover. 



(5.) Milking hours 5 to 6 or 5i to Gi, night and morning. 



(6.) Bone manure applied to the grass lands of all the larms 

 except one, boiled bones being the kind most used. 



(7.) Tlie ranunculus and carex are considered harmless by 



