250 DAIRY CHEESE MAKING. 



butter required for victualling ships and other pecu- 

 liar purposes, making the total consumption in round 

 numbers 21 ,000 tons, or 47,040,0001bs. which at Wd. 

 per Ib. would be worth 1,960,000. The average 

 produce per cow of the butter dairies was estimated 

 by Mr. Marshal at 1681bs. per year; thus, supposing 

 we are nearly right in the above estimates, about 

 80,000 cows will be required to produce an adequate 

 supply of butter for the London market. But the 

 annual consumption of butter in London has some- 

 times been estimated at 50,000 tons, which would 

 require for its supply upwards of 666,000 cows. 

 There is indeed an enormous discrepancy between 

 the two accounts ; but, considering the multitudinous 

 increase of population, not only in the Metropolis, 

 but throughout the whole country, of the two specu- 

 lations, one seems rather inclined to lean towards the 

 latter." Extracted from the Saturday Magazine, No. 9. 

 Previously to a few general remarks on the process 

 of cheese-making, of which neither my wife, my 

 prime minister, nor myself knew any thing practically, 

 I will give you an anecdote or two, which occurred 

 within our knowledge, whilst resident in Middlesex. 

 A curious gentlewoman in the vicinity, native of 

 Gloucestershire, who kept half a dozen cows, took it 

 for granted, that the inferiority of Middlesex cheese 

 subsisted merely in the defect of Gloucester intelli- 

 gence and skill. In conformity, she procured a skilful 

 cheese dairy woman from her own county, and under 

 her own superintendence the experiment was made ; 

 the result, however, unfortunately was Middlesex 

 cheese, even to the third season, which produced con- 



