oSO Cultivation of Grafs-Land. Dairying. Maklflg of Chcefc. 



]\fi/khtg. The times of milking are different in different cheefc-diilricts : in 

 Chc(hirethey are in the fummcr feafon at fix o clock both morning and evening, 

 and in winter at day light in the morning and immediately before dark in the 

 evening. But in Wilts, Suffolk, and fome other counties, the people are frequently 

 employed in milking by four o clock in the morning in fummer -, and the bufinefs 

 in a dairy of forty or fifty cows is nearly completed before the period at which it 

 commences in Chefhire.* The latter would feem the mod preferable practice : 

 as when the cows are brought home to the farm-yard, which is the bed: method 

 where the paftures are within a fhortdiftance, they are milked unfettered, and the. 

 bufmefs is over before the heat increafes fo much as to make the cows rcft lcfs and 

 unruly. The farmer himfelf, or fome careful perfon, mould always attend the 

 milking of the cows, for the double purpofe of feeing the work properly done, 

 and carrying the milk in large buckets, into which it has been occafionally emp 

 tied from the pails, to the dairy, to be poured through a drainer into coolers for 

 the purpofe, or the cheefe-tub, preparatory to applying the rennet. In ali well- 

 managed dairies particular attention fhould be paid to the thorough milking of 

 the cows ; as where this is omitted the cows are not only apt to go dry, but be 

 come more liable to bedifeafed. Befides, it has been (ho wn that the laft part of 

 the milk is very greatly fuperior in quality to that which is firft drawn from the 

 bag. 



The expeditious cooling of the milk, by putting it into leaden or other pans, is 

 found of much utility in retarding the procefs of fermentation in the fummer feafon, 

 and thereby preventing the milk from turning into a date of acidity. But in winter 

 it isobvioufly unneceflary. It has been fuggefted, than when the feafon is hot the 

 quality of the cheefe might be improved, and the difficulty of its being made 

 lefTened, by cooling down the milk as foon as poflible by repeatedly drawing off 

 and returning it to the cooler. 



Quality of the Milk. It is obvious that on the quality of the milk the goodnefs 

 of the cheefe, with common management, mud in a great meafure depend. The 

 quantity of cream that is ufed is generally in practice different, according as they 

 are one-meal or two-meal cheefes. 



In Chediire &quot; the general cuftom, however, in the bed dairies, is to take about 

 a pint of cream, when two-meal cheefes are made, from the night s milk of twenty 



* Marshall s Rural Economy of Gloucefterfhire. 



