54 CHEESE. 



CHEESE. 



ALTHOUGH the Ayrshire is universally acknowl- 

 edged to he a large producer of cheese, yet we find 

 very few exact observations on record. 



Eo. Forsyth, 1 about 1805, states the proportion as 

 70 Scotch pints of skimmed milk producing a stone 

 of marketable cheese, and 53 pints of new milk dur- 

 ing the season. This is a proportion of 1 to 8 T 6 ^ 

 pounds, if the Ayrshire stone is the weight referred to. 



Aiton, 2 in 1811, gives the proportion as from 50 to 

 55 pints to the stone of 24 pounds of sweet milk 

 cheese. This is a proportion of about 1 to 8 or 9 

 pounds. 



Again, in 1814, 3 he states that the usual estimate 

 is that 55 pints of milk give an Ayrshire stone of 

 cheese. This is a proportion of 1 to 8^ pounds. 



In a reference to Dunlop cheese 4 the proportion is 

 again stated as 1 to 9^ pounds. 



Magne 5 gives a table of the estimates of various 

 farmers in Ayrshire, as follows : 



Mr. Alexander, Southbar 22 J galg. milk give 24 Ibs. cheese. 



Mr. Sanderson, Blackcastle 20* " " "27* " 



Mr.Wm.Peats 23 " "24 " 



Mr. James Peats 23^" " "24 " 



Mr. Ranburn 24^" " "24 " 



1 Beauties of Scotland, iii, 77. Sinclair's Scotland, iii, 69. 



2 Survey of Ayrshire, p. 466. * Journ. of Ag. 1st eer. vol. v, p. 363. 



5 How to Choose a Milch Cow, p. 139. 



