-,510 CiiUh aliGii of Grafs Land. Dairying Sorts of to tc ptirfittd. 



Old pafturcs have therefore, befides the property of fupplying the butyraceo u* 

 material in greater abundance, that of rendering the butter more firm and waxy., 



It has likewife been cbferved that the richnefs of the butter in the Highlands of 

 Scotland has been universally attributed to the cows feeding upon the old grafs irt 

 their remote glens, though k is fuggefted that this may partly depend on the ma* 

 nagement that is adopted in making it.* In Chemire they find that the inferior 

 forts of pafture lands are the beft fuited for cheefe,, f 



But though this may in fome degree be the cafe, there cannot be any doubt but 

 that good butter may be made in many inftances where the cows are kept in new 

 paflures, and that excellent cheefe may alfo be prepared where the lands that are 

 employed as paftures have been long in the (late of herbage. Butter equally rich 

 and good with that made while the cows were grazed on the rich old paftures, has; 

 indeed been known to be fometimes prepared when they were fed with cut clover 

 and dry grafs in the ftall.+ 



In commencing this fort of bufinefs, the farmer is therefore, as has been juft ob- 

 fervcd&amp;gt; to determine, from the nature of his land, the fituation and other circum-*. 

 ftances, which fort of dairy management it may be the moft properand advantageous 

 for him to adopt, whether that of the cheefe or butter kind. It has not been 

 fhown by any fet of experiments that can be fully depended upon, whether the 

 butter or cheefe dairy affords the largeft profit to the farmer, when conducted 

 under equally good management. The mod valuable part of the milk is in 

 each cafe converted into a fubftance of great utility ; and though the former 

 fells for a confiderably higher price than the latter, from the differences in the 

 quantity of the products, in the expenfe and trouble of management, and various 

 other circumftances, it feems that the real advantages are nearly equal. It has 

 been ftated, before the late rife in the prices of thefe different articles, to amount, 

 whether of butter and butter-milk, or of cheefe and whey, to nearly fourpence- 

 halfpenny for each gallon of milk ; at prefent, perhaps, little lefs than from fix- 

 pence to fixpence-halfpenny. 



In the vicinity of large towns, and wherever butter is conftantly in great demand, 

 it may however be more profitable to have a butter dairy inftead of that of the 

 -cheefe kind. 



-* Anderfon in Bath Papers, vol. V. t Young s Six Months Tour, vol. III. 



. Corrected Agricultural Report of Mid-Lothian. 



