104 BRITISH DAIRYING. 



tice becomes a copy of the one in which she happened to be 

 taught. What is wanted is a pamphlet carefully describing 

 from beginning to end the method pursued in the most 

 successful dairy in the dale. 



Suffolk once enjoyed a notoriety rather than a reputation for 

 cheese. The cheese is gone, but the notoriety remains. It 

 was skim-milk cheese, and was known under the appellation ot 

 " Bang and Thump." The poet Bloomfield sang of the Suffolk 

 cheese, which 



" Mocks the weak effort of the bending blade, 

 Or in the hog-trough rests in perfect spite, 

 Too big to swallow and too hard to bite." 



And a local rhymester said of it : 



" Those that made me were uncivil, 

 For they made me harder than the devil. 

 Knives won't cut me ; fire won't sweat me ; 

 Dogs bark at me, but can't eat me." 



It is said that a man once sent out some English cheese in 

 an iron chest to a friend in a distant land. During the voyage, 

 which was a long one, the rats made a way into the chest, but 

 could not get into the cheese. This cheese, most probably, 

 was that of Suffolk. 



Scotland once had a national cheese, the Dunlop, but the 

 ubiquitous Cheddar has almost entirely disestablished it. That 

 it will wholly disappear, however, is neither to be desired nor 

 expected. The reputation of the Scotch Cheddars is well 

 established in the chief markets, not of Scotland only, but ot 

 England as well. Many fine dairies exist in the south-western 

 counties, and the Mull of Galloway is famous for the quality of 

 its cheese. My old friends, George Cowan and James Whyte, 

 produce a fine article in that genial part of the country, and 

 the Frederics, McMasters, and one or two more, are known far 

 and wide in the world of cheese. 



On many of these Galloway farms the cheese is made from 

 artificial and temporary, instead of permanent and indigenous 

 pastures. Rye-grass is the chief and almost only grass that is 



