CHEESE. 55 



This would establish the proportion as 1 pound of 

 cheese to each 3.872 quarts of milk, or as 1 to 8| or 

 10.1 pounds, according as wine or beer measure is 

 intended. 



About Kilmarnock, in 1869, we were informed by 

 intelligent farmers that 3 pounds of curd a day per 

 cow was considered a large yield, but 2^ pounds per 

 day was about the usual quantity, taking the aver- 

 age of all the cows. 



Archibald Sturrock, 6 in 1866, estimates the yield 

 annually per cow throughout Ayrshire at 432 pounds, 

 and for the season of six mouths, 384 pounds in the 

 best grazing district, and 288 pounds in the poorest. 



A writer in 18 7 2 7 says that cheese is made in Ayr- 

 shire from the time the cows go to grass until the 

 commencement of November, and the quantity each 

 cow is estimated to produce is from 3 to 4 hundred 

 weight, or from 336 to 448 pounds. 



A letter from Mr. Robert Wilson places the daily 

 production of cheese as 3 pounds for a good average. 

 From 3 to 5 hundred weight (336 to 560 pounds) 

 may be reckoned a cow's produce of cheese, the 

 higher quantity when the pasture is superior being 

 as possible as the smaller when it is inferior. 



The cheese made in Ayrshire is a sweet-milk 

 cheese, mild-flavored and rich, called the "Dunlop.' r 

 It was begun to be made by some farmers in the 

 Bailliary of Cunningham prior to the middle of the 

 last century, and it has gradually extended over the 



e Prize Essays H. Soc. 4th ser. i, 80. 

 7 Milk Journal, Jan. 1, 1872, p. 20. 



