DAIRYING 167 



quite true that at the present moment it is 

 not well known in England, though, for- 

 tunately, in this respect things are improving; 

 but it is also equally true that up to now no 

 very high standard of excellence has been 

 attained in its manufacture. 



i. English farmers have never studied the 

 art of making it, though in many cases it would 

 pay them better than selling milk at 6d. a 

 gallon, out of which they have to pay id. or 

 f d. a gallon carriage. It is undoubtedly an in- 

 dustry for women to take up and to succeed in; 

 in fact it awaits development at their hands. 



One very often hears the objection raised 

 against cheesemaking that it is such heavy 

 work, and when one thinks of the manufac- 

 ture and subsequent daily turning of 60, 80, 

 or 120 Ib. Cheddars, it is heavy work. In 

 the case of soft cheeses it is different, the 

 work is light, fascinating and dainty, infinitely 

 more interesting than buttermaking, which is 

 undoubtedly a case of " the trivial round, the 

 common task,' 



