152 WORCESTER SOCIETY. 



quantity. On this account we select warm sheltered pastures 

 for our cows, and do not expose them to sudden changes of 

 temperature. When butter is the object desired by our dairy- 

 men, too rich pastures cannot be supplied to their cows. 



'•The production of cheese in the milk involves certain other 

 conditions. I have travelled through the principal cheese dis- 

 tricts to acquire information on this point, but the evidence fur- 

 nished by cheese dairymen is very conflicting, and apparently 

 contradictory. Almost all cheese districts agree in asserting 

 that poor land is best adapted for cheese, although there are 

 certain other districts in which the very reverse is affirmed. 

 This arises from the quality of cheese manufactured ; those 

 dairies which depend equally upon their butter and their cheese, 

 and [)repare the latter principally from skimmed milk, must pos- 

 sess rich pastures fitted principally for butter. 



" In poor lands the cows have more ground to traverse, in 

 order to obtain a sufficiency of food, and consequently the oxy- 

 gen required by the increased exercise compels them to eat a 

 greater quantity. By this increased quantity more cheese (case- 

 in,) is furnished to the milk. Land is considered rich, not 

 when its grass abounds in albumen, but when it contains the 

 constituents of food fitted for the production of fat, and if my 

 opinion, formerly expressed, be correct, viz., that the waste of 

 the tissues increases indirectly the amount of casein in the milk, 

 then another reason is given why poor land should be better 

 adapted for the growth of cheese, than that which is rich." 



The termjooor, as applied to land in the foregoing extracts, 

 has only a relative meaning; it cannot be received as having the 

 same signification when applied to the highly cultivated and 

 fertile districts of Great Britain, as when used in relation to the 

 sterile soils of New England. We are informed that pasture 

 lands having luxuriant rank feed, are better adapted for the making 

 of butter ; and that the land having short feed, which will in- 

 duce the cow to make use of considerable exercise to fill her- 

 self, IS better calculated for the making of cheese. No cow can 

 be expected to yield a full supply of milk, unless she shall have 

 been furnished with a full supply of food, and that of good qual- 

 ity. No degree of starvation of our cows will tend to fill the 



