200 CATTLE. 14, 



tvveen the latter end of May and the begin- 

 ning of November) is fent from time to time 

 as the factor's or the farmer's convemency 

 requires -, or is fometimes kept to the 

 clofe of the feafon, and carried at once to 

 market. 



The price of firkins, for the laft ten years, 

 aSs. to 325. 



3. CHEESE. Skim-cheefe provincially, 

 " old-milk checfe" is the natural accom- 

 paniment of a butter dairy. In the richer 

 parts of the Vale, towards the banks of the 

 Rye, fome " new-milk cheefes" are madej 

 and of a quality nearly equal to thofe of 

 Glouceflerfhire. But on the leaner parts of it, 

 this Jpecies of cheefe is feldom attempted. 



I have met with nothjng ftrikingin the ma- 

 nufacturing of fkim-cheefe to deferve notice ; 

 excepting what relates to the CURD-MILL ; a 

 iiteniil of the dairy which I never met with 

 elfevvhere, and which is new to this DiftridL 



In making Jkim* cheefe, the curd is broke-up. 

 in the whey ; the whey, when the curd has 

 iubfided, laded off j the remainder, with the 

 curd, thrown into a coarfe ftrainer j and hav- 



