CHEESE DACRY MANAGEMENT OF THE COW. 231 



The above rules for cheese making, which I have 

 extended considerably beyond my first purpose, are 

 chiefly extracted from the Board Surveys, and from 

 Mr. Marshall's works, from which I apprehend the 

 most authentic practical documents are to be 

 obtained. As to common country cheese making 

 in company with butter, under which the quality of 

 the cheese is little considered, so that cheese it be, 

 and the process is not over complex, or any extra 

 conveniences in requisition, every ordinary dairy 

 maid is fully au fait. The intelligent reader will, 

 however, perceive that there is much labour, atten- 

 tion, and perseverance required in the manufacture 

 of good cheese for public use, and that even on 

 peculiar cheese soils, an equal degree of cleanliness 

 and nicety is indispensable in the cheese, as well as 

 the butter dairy. The five principal cheese dairy 

 districts of England are those of CHESHIRE, GLOU- 

 CESTERSHIRE, WILTS, DERBY, and WARWICKSHIRE. 



Management of the Cow. 



The AGE of neat cattle is determinate by the teeth 

 and horns. They, as well as sheep, are destitute of 

 teeth in the upper jaw ; but the mark of age, as in 

 the horse, is to be found in the corner incisory 

 teeth of the lower jaw. The first front teeth, or 

 calves' teeth, remarkable for their whiteness, are 

 shed at two years old, and replaced by others not 

 so white. Every succeeding year, two other calves' 

 teeth, next to the front, are also replaced ; and at 

 five years old, the incisory or cutting teeth being 



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