10 THE DAIRY OF THE FARM. 



about 200 Ibs. of the latter annually. Mr. M'Adam of 

 Silverdale, near Newcastle, Staffordshire, reported of his 

 dairy of 100 cows, that their milk produced 1 Ib. of 

 cheese per gallon, equal to about 4J cwts. apiece per 

 annum. There were given in the Agricultural Gazette, 

 some years ago, the statistics of fifteen dairy farms, 

 from which it appears, that 439 cows produced annually 

 1604 cwts. of cheese, besides 5268 Ibs. of milk-butter, 

 and 11,420 Ibs. of whey-butter, and rearing eighty- five 

 calves. If we deduct thirty-nine cows for the milk for 

 these calves, then it appears that the remainder pro- 

 duced 4 cwts. of cheese, about 13 Ibs. of milk-butter, 

 and 28 Ibs. of whey-butter annually a piece. To these we 

 may add, from personal knowledge of the Gloucestershire 

 dairy district, that while variations of season and conse- 

 quent differences in the quantity of grass produced will 

 occasion differences in the produce of cheese from as low 

 as 3 cwts. to as high as even 5 cwts. per cow in extraordinary 

 cases over whole dairies, the average yield of cheese on 

 well managed dairy farms, where ordinary care is taken in 

 the selection of cows and maintenance of the herd, 

 approaches 4 cwts. per cow. Mr. White reported, as the 

 average experience of dairy farmers in Cheshire, that on 

 land worth 30s. per acre, 3 cwts. of cheese per cow is the 

 average produce; "but in a few instances, 5 cwts. per 

 cow, and even more, is sometimes made." It may be 

 added, that in Ayrshire a stone (24 Ibs.) of cheese is 

 generally made from 90 quarts of whole milk, or 1 Ib. of 

 cheese from every 9J Ibs. of milk; and that the same 

 quantity of skim milk cheese is made from one half more, 

 or 135 to 140 quarts, i.e. 1 Ib. of cheese from every 14 Ibs. 

 of skim milk. 



