C i6 ] 



36. Quantity of butter and cheese per 

 cow ? 



37. Price of both? 



38. How far does the quah'ty of the 

 cheese depend on the nature of the 

 pasture ? 



39. Have any observations been made 

 on the plants and grasses most fa- 

 vourable to the produdtion of good 

 cheese ? 



40. Have any improvements been 

 made in the stru(Slure of churns or 

 cheese presses ? 



41. Are there any particular modes of 

 preparing milk, in your neighbour- 

 hood ? and for what purpose ? 



42. At what age are calves weaned ? 



43. On what food ? 



44. What trials have been made to 

 do it without mUk ? 



45. Is land laid to grass to stock with 

 cattle, or is grass which supported 

 cattle, ploughed up ? 



