MAY. 



common modes of obtaining butter is the best, in 

 regard to quantity, flavour, &c. This matter, how- 

 ever well worth attending to, might easily be ascer- 

 tained by experiments, both simple and unexpen- 

 sive. In most parts of Cheshire butter is made 

 up for sale in lumps, that have the term ' dishes' 

 applied to them : the weight of a ' dish' is one 

 pound and a half, or 24 ounces. 



" The churns in common use are of the upright 

 kind, and have, ia some instances, a lever applied 

 to them : when that is the case, one end of the 

 lever (which is supported by an upright frame) is 

 connected to the end of the churn-staff; the other 

 end of the lever, by means of a rod, is connected 

 to a crank in a toothed wheel, and this is worked 

 by a pinion fixed upon the axis of a common winch. 

 By means of this contrivance, the business of churn- 

 ing is performed by one person with the greatest 

 case." JFedge. 



CHESHIRE CHEESE. 



" The general mode of making cheeses is from 

 50lb. to 6olb. weight each, and which now sell, 

 from good dairies, at from 43s. to 55s. per 120lb. 

 and upwards. The process of making Cheshire 

 cheese is as follows, viz. on a farm capable of keep- 

 ing 25 cows, a cheese of about 6olb. weight may 

 be daily made in the months of May, June, and 

 July. The evening's milk is kept untouched until 

 next morning, when the cream is taken off, and 

 put to warm in a brass pan, heated with boiling 



water ; 



