420 



Report on the Exhibition of Cheese at Chester. 



It will be seen from the foregoing analyses, that cheese is an 

 exceedingly nutritious substance, standing considerably higher in 

 this respect than butcher's meat. Dividing the constituents into 

 the principal nutritive groups, cheese is composed as follows : — 



Flesh-forming substances 31-02 



Heat-giving substances 25-30 



Mineral matter 4-90 



Water 38-78 



100-00* 

 The farmers of Cheshire during the last twenty years have by 

 means of draining, bone manuring, and other improvements, done 

 as much to increase tlie produce of their county, as perhaps the 

 farmers of any other county in England, the increase being in 

 numerous instances to my own knowledge not less than 40 or 50 

 per cent., and in some not less than 100. Let them now turn 

 their attention to improving the qualiti/ of their staple produce — 

 that of cheese — and they will gain still further credit to them- 

 selves and do good service to their country. 



I cannot conclude this Report without expressing my approval 

 «f the very satisfactory arrangements which were made for the 

 reception and exhibition of the cheese by the Local Committee, 

 and by the General Director of the Show, and without acknow- 

 ledging the courtesy and attention I received from the then 

 Mayor of Chester (P. S. Humberston, Esq.), and from Mr. Chivas, 

 the Honorary Secretary of the Local Committee, as well as from 

 Mr. Hudson, the Secretary to the Society. 

 Warrington, November, 1858. 



XVn. — On the Composition and Nutritive Value of Cotton-Cake. 

 By Augustus Voelcker. 



An important addition to our stock of feeding materials has 

 recently been made in the shape of cotton-cake. This cake can 



* Morton's * CyclopEedia of Agriculture,' Art. Che;se. 



