542 Cultivation of Graft Land. Dairying. Making oJ Checje. 



Management in the Cbeefe-rown. After the checks have been properly faked, and 

 have acquired a competent degree of dry.ncfs, they are carried from the faking, 

 houfe to the cheefe-room, where, after being (bleared with freili butter, they are 

 laid on the floor, or on fhelvcs for the purpofe. For the firft ten days or a fort 

 night they are pretty fmartly rubbed every day, and the fraearing with butter 

 repeated ; but after that period it is onJy necefiary to rub them two or three times 

 a week; yet they fhould be turned every day while in the dairy-man s pofleffion 

 which is longer or fhorter according to the feafon of the year, and the demand. In 

 order to haften the maturation and coating of the cheefe, the temperature of the 

 room fhould be uniform and rather warm. In fome cafes the floors are prepared 

 by being rubbed over with different green vegetable fubltances, fuch as bean-tops 

 &c. and in others covered with dry fubftanccs ; but thefeare probably unneceffary. 



The produce of a dairy of cows, where the milk is converted into cheefe, is 

 variously ftated by different farmers. In fome diftricts two hundred weight and 

 a half from each cow, whether a good or bad milker, if at all in milk, is con- 

 fidered a good annual return. In others, the average runs as high as three; and 

 in the county of Wiltfhire in particular from three and a half to four is the ufual 

 quantity. From accurate calculations made by Mr. Marfhall, and thefe feveral 

 times repeated, he found that in Gloucefterfhire about fifteen gallons of milk were 

 requifite for making little more than eleven pounds of two-meal cheefe, and that 

 one gallon of new milk produced a pound of curd. It is the general opinion of 

 dairy-farmers, that the produce of from two and a half to three and a half acres of 

 land is neceffary to maintain a cow all the year round. &quot; Taking, therefore, the 

 medium of the three averages of cheefe above mentioned (amounting to 355^5. 

 from each cow), the quantity of cheefe by the acre is nslbs.&quot;* Every calculation 

 of this kind mud, however, be extremely vague and uncertain. -j* The correctnefs 

 of this is, however, to a confiderable degree confirmed by Sir William Petty s 

 Statement, in his political Economy of Ireland, in regard to the quantity of milk 

 which he fuppofed the cows in that country to yield in the year, viz. &quot; for ninety 



* Donaldfon s Prefent State of Husbandry, vol. III. 



i It has been ftated by the author of the Agricultural Report of Somerietfhire, that the grofs pro 

 duce of a chcefe-dairy frequently averages twelve pounds the cow, and in particular cafes fourteen 

 pounds; &quot; but this can only be done,&quot; fays he, &quot; when cheefe is at the prefent enormous price of near 

 fixpence per pound twelve months old ; and fat hogs at fixpence per pound.&quot; The advance on both 

 thefe articles has been considerable iince the above was written, fo that the profit muft now ftantl 

 much higher. 



