218 CHEESE MAKING ANECDOTES. 



with salt/' The best colouring for butter is good 

 keep for the cows. New Farmers Calendar. 



Previously to a few general remarks on the pro- 

 cess of cheese-making, of which neither my wife, my 

 prime minister, nor myself knew any thing prac- 

 tically, I will give an anecdote or two, which 

 occured within our knowledge, whilst resident in 

 Middlesex. A curious gentlewoman in the vicinity, 

 native of Gloucestershire, who kept half a dozen 

 cows, took it for granted that the inferiority of 

 Middlesex cheese subsisted merely in the defect of 

 Gloucester intelligence and skill. In conformity, 

 she procured a skilful cheese dairy woman from her 

 own county, and under her own superintendance, 

 the experiment was made ; the result, however, un- 

 fortunately, was Middlesex cheese even to the third 

 season, which produced conviction and abandon- 

 ment. I, however, not to be discouraged or dis- 

 tanced in the career of improvement, became inocu- 

 lated, and communicated the affection to a near 

 relative in Essex, who had meadows producing the 

 most fragrant butter to be conceived. I sent her 

 the Cheshire process, from which, personally 

 superintending it, she manufactured indeed, some of 

 the richest of cheese, but about equal to Cheshire, 

 whether new or old, as home made British is to 

 foreign wine. It was fat, milky, insipid and void 

 of all strength or flavour. 



My enquiry as to the cause of this failure, has 

 been answered by the assertion that, superior cheese 

 making depends on the peculiar and local nature of 

 the herbage. I wait for further light. All things 



