DAIRYING 163 



on limestone, the soil is light and stony, pro- 

 ducing sweet, fine herbage. There is also 

 an abundant supply of pure water, and in this 

 district most of the cows are milked outdoors. 

 Wensleydale is becoming increasingly 

 popular in London, and good prices may 

 be obtained. Its good points are that it 

 keeps better than Stilton after being cut ; 

 its flavour is not so much impaired by mites ; 

 there is not so much waste in cutting, and 

 it retains its moisture better. In its own 

 district it is made all through the winter, but 

 the cheeses are then made of a different 

 shape, being flat and round, and are called 

 "flat Wensleydales." These cheeses are 

 sold at the end of a fortnight to buyers in 

 the Newcastle district, who distribute them 

 chiefly among the miners at yd. a lb., and 

 this really pays better than the summer 

 cheese. For making, an ordinary Cheddar 

 vat is required. Wensleydale is made from 

 ripe milk, morning's and evening's milk is 

 preferable to sweet milk ripened with starter. 



