t *°9 ] 



all reasonable objection on his part is done away, and on the other 

 hand the grazier need not be alarmed, for he may rest assured, 

 that the increase of the carcase will amply repay the want of in- 

 side fat. 



DAIRY MANAGEMENT. 



THE cows of this district being intended chiefly for the pur- 

 poses of cheese making, the profit arising is in proportion to the 

 quantity and quality of the milk; size therefore is not attended 

 to, but principal regard is paid to the breed whence she sprung. 

 The dairy men think it more profitable to have a small breed well 

 fed, than the best breed in the world starved ; and the cow that 

 gives milk the longest is most esteemed *. The time of calving is 

 from the beginning of February to Lady Day, and they take 

 great care to keep their cows well three weeks or a month before 

 they calve; the milk will rise in proportion to the goodness of 

 their keeping ; very little attention is paid to the nature or sort of 

 the bull. The calves (those few excepted which are reared to 

 keep up the stock) seldom live a month, and cheese making begins 

 in March, from which time it continues till December. 



The calves which are reared are fed principally with cheese 

 whey, and in May they are turned to grass and left to shift for 

 themselves ; some careful dairy women have tried to increase their 

 growth, by giving them whey after they are put to grass, but this 

 plan is reprobated as doing more harm than good. When they be- 

 come yearlings they are subject to a disorder provincially called 

 the Quarter Ail, which is a mortification beginning at the hock, 

 and proceeding with astonishing rapidity to the vital parts, occa- 



* The cheese of this district is much admired, particularly that made in the 

 parishes of Mcar and Cheddar. 



It is for the most part purchased by Jobbers, and sent through the medium of 

 "Weyhill, Gilsshill, Reading, and other fairs, to the London market, where it is 

 sold under the name of double G/osfer* 



The method of making has beea so often described, that I shall not trouble my 

 readers with a minute detail thereof, and shall only add, that cleanliness, sweet 

 rennet, and attention to breaking the curd, are the principal requisites in cheese 

 making. 



P sioning 



