Cultivation of Grafs Land. Dairying Lands proper for. 509 



ment than others. It is not well decided, though general experience feems to 

 favour the opinion, that thevery fertile pafture lands may be more profitably applied 

 to the purpofe of grazing or fattening animals than that of dairying; but fuch as are 

 not capable of bringing the larger forts of cattle to a complete date of fatnefs, and 

 \vhich ufually let from twenty to five and twenty millings the acre, may be more 

 profitably employed in this way. And moft of the low and more moid kinds of 

 meadow lands, which though the value may be high, as,, they do not fuccecd fo 

 well for the purpofe of fattening, may be found highly ufeful for the dairy. The 

 high, open, and expofed uplands are always lefs proper for this fort of practice 

 than thofe which are fituated lower, are more inclofed and warm. 



In the management of the bufinefs, the nature of thepaftures and other forts of 

 food which the farmer has at command, muft direct him intheextent and kind of 

 dairying which he is to purfue. 



Where the grafs lands are of the older kinds, and tolerably rich and fertile, but 

 ter fhould probably, in general, be the principal object, but where they have been 

 more recently converted to the Irate of fward, and are of a more cool as well aslefs 

 rich quality, cheefe may be the moft depended upon. It is perhaps only under 

 particular circumftances and lituations that the different methods can be combined 

 with profit and convenience. There are, however, cafes in which this may be 

 attempted with great advantage. 



It has been an obfervation in dairying, founded upon long experience, that fuch 

 lands as have been fora great length of time in the ftate of pafture afford milk 

 that abounds more in the oily material or cream ; while thofe which have been a 

 lefs time in that ftate, and are of a more cold nature, are more productive in fuch 

 milk as has the cafeous matter in a large proportion to that of the cream.* 



In York (hi re the dairy -farmers are in many cafes In the habit ofpreferving their 

 old paftures in their original ftate, as they find the milk produced on them churns 

 with more facility, and the butter is capable of being kept better than if fuch na 

 turally rich grounds were highly improved. In fome cafes it has been found that 

 there was great difficulty in making as well as preferving the butter, efpecially in 

 the more warm months, where the land had been wholly ploughed up and im 

 proved by manure, particularly of the calcareous kind, where there was previ- 

 oufly no difficulty of that fort, and the butter was of the beft fortf 







* Marftiall s Midland Counties. I Corre&cd Report of the Well Riding of York/hire. 



