198 A6a!€ULTtniAL ESSAYS. 



should be, of the same breadth as the cheese) or 6n a "deal, or 

 pine-wood floor, or boards, as well as to notice whether any 

 whey runs from them, because no cheese will keep well whilfe 

 amy whey remains. Besides, if that part sours, the whole cheese 

 will acquire a disagreeable flavor and smell ; or if any immod- 

 erate quantity of rennet be used, it will produce similar efiects, 

 and also blow up the cheese full* of small holes ; which last ef- 

 fect will alsoresult from suffering the cheese to continue too 

 long on one side. Aft«r the cheese is cured, various modes 

 ' are adopted in polishing them for-sale, which are often rather 

 injurious than beneficial ; nothing farther being requisite, be- 

 -fiides turning them, than to rub them occasionally with a coars* 

 <cloth, especially after harvest, because at that time they terni 

 to breed mites.* 



Some general remarks must close this essay. 



Throughout the system Of the dairy management, the vigi- 

 lant eye of the principal ought carefully to pervade ; as it rare- 

 'ly happens that servants -are to be found ,who will give that 

 ioainute attention to every particular, which is so indispensably 

 necessary, to insure success. On this accotmt, it is more like- 

 ly that a dairy farm of moderate size, one for instance that 

 will keep tea or twelve cows, will, if well managed, afford more 

 "profit than one of greater extent ; because in the former case, 

 the farmer's wife (and daughter, if he have any) can more easi- 

 ly superintend, or perhaps perform, a considerable part of the 

 dairy qperatioDB themselves ; and thisis always better done by 

 them than we can ever expect it to be by hired servants. No 

 brajtich Of husbandry requires such unremitting attentiouA. 

 If, as has been very justly remarked by Sir John Sinclair, a 

 few spoonfulls of milk are left in thetidder of the cow at milk- 

 ing 5 if any one of the implements of the dairy be allowed to 

 be tainted by neglect ; if the dairy house be kept dirty, or out 

 •f order ; if the milk is either too hot or too cold at coagulat- 

 ing ; if too much or too little rennet is put into the milk ; if th« 

 whey is not immediately taken ©if; if too much or too littte 



* Farm*r^s Magassine, vol. iv. p. 381. 



