148 AN AMERICAN FARMER IN ENGLAND. 



The Cheshire cheese in market always has an unnaturally 

 deep yellow color, though of late less so than formerly. It is 

 given by the addition of "coloring" to the milk, immediately 

 before the rennet steep is applied. This " coloring" is manufac- 

 tured and sold at the shops for the purpose. It is an imitation 

 of annatto, formed chiefly of a small quantity of real anuatto, 

 mixed with tumeric and soft soap. I think it is never used in 

 sufficient quantity to affect the flavor at all ; but I observe that 

 the farmers and people in the county prefer cheese for their own 

 use that is not colored. 



Whey Butter. It is common in Cheshire to make butter from 

 the whey. It will probably surprise many to learn that there is 

 any cream left in whey ; but there undoubtedly is, and it may be 

 extracted by the same means as from milk. The only difference 

 in the process is, that it is set in large tubs instead of small pans, 

 and that the whey is drawn off by a faucet from the bottom after 

 the cream has risen. If allowed to remain too long it will give a 

 disagreeable flavor to the cream. One hundred gallons of milk 

 will give ninety of whey, which will give ten or twelve gallons 

 of cream, which will make three or four pounds of butter. So 

 that besides the cheese, twenty to twenty-five pounds of butter 

 are made in a year from the milk of each cow an item of some 

 value in a large dairy. The butter is of second-rate quality, but 

 not bad worth perhaps three cents a pound less than milk 

 butter. 



The farms in the country over which we walked in Cheshire 

 were generally small less, I should think, than one hundred 

 acres. Frequently the farmer's family supplied all the labor 



to real cleanliness.'' MARSHALL'S VALE OP GLOUCESTER. Besides the means of securing 

 this inner cleanliness, sweetness, and purity, which must be of the air too, as well as of 

 the utensils, etc., it is probable that the dairy-maids' secrets are in a knowledge of the 

 best temperature, particularly of that at which the milk should be curdled. 



