294 THE ox. 



than in the practice of the superior dairies in England. Ire- 

 land is in no way distinguished for the manufacture of cheese. 

 The principal destination of the dairy in that country is 

 butter and buttermilk, which better consists with the state 

 of the poorer tenants, and the divided possessions of the 

 country. 



The manufacture of skimmilk cheese is not confined to any 

 part of the kingdom, but is carried on wherever the dairy is 

 established. As the food of the working classes, this kind 

 of cheese is deserving of much attention. But from the 

 greater demand for the richer cheeses which exists in Eng- 

 land, and the consequent inferiority of the price of the other 

 kinds, it has happened that the manufacture of skimmilk 

 cheese is often performed in a too careless and imperfect 

 manner. On this account the* skimmilk cheeses of England 

 are inferior to what the experience of other countries shews 

 they could be rendered. 



With respect to the produce of the dairy, the ordinary 

 computation is, that from 7 to 8 pints, or nearly a gallon, of 

 new milk, will produce 1 Ib. of cheese. When the cream is 

 removed, the residuum or skimmilk will produce in about the 

 proportion of 25 per cent, less of cheese than if the cream 

 had remained. Somewhat more than 2 gallons of milk, with 

 its cream, will produce 1 Ib. of butter ; but if the cream be 

 removed and churned separately, about 3 gallons of milk will 

 be required to yield 1 Ib. of butter. The price of full-milk 

 cheese may be estimated on a medium at 6d. per Ib. ; that of 

 skimmilk cheese at from 3d. to 4d. ; that of butter at from 

 lOd. to Is. The quantity of milk yielded by a Cow varies 

 greatly with the breed, and properties of the individual. In 

 the case of the smaller and inferior class of Cows, the produce 

 may be from 200 to 400 gallons in the year ; in the case of 

 the superior class, from 500 to 1000 gallons. The quantity, 

 too, varies much with the abundance and quality of the food 

 supplied, so that, cceteris paribus, a Cow will yield milk nearly 

 in proportion to the nutriment she is enabled to assimilate. 



