DAIRY STATISTICS. 11 



The "half coward" cheese of Gloucestershire, made 

 from the whole milk of the morning mixed with the milk 

 of the previous evening's meal, skimmed after 12 hours' 

 standing, is yielded at a midway rate, as 1 Ih. from 11 or 

 12 Ibs. of the milk from which it is made. 



Stock and Produce per Acre. On this point, four or 

 five cases of actual experience may he quoted. In the case 

 of the First Prize Dairy Farm, near Shrewsbury, in 1884, 

 a herd of 50 cows on 185 acres, two-thirds pasture, pro- 

 duced close on 5 cwts. of cheese per acre, besides some 30 

 cwts. of butter in the year. Here the cows were a very 

 good dairy shorthorn, fed liberally throughout the year. 

 In other instances known to me 19 cows have produced 65 

 cwts. of cheese, 77 cows have produced 320 cwts., 37 cows 

 have produced 130 cwts., and 43 cows have produced 161 

 cwts. in the year, besides varying small quantities of butter 

 derived partly from the whey and partly from the evening's 

 milk which is creamed, especially in the latter months of 

 the year, when it is richer, before being added to the 

 morning's milk. The following are other examples. The 

 late Mr. Palm's farm at Stapleford Hall, near Tarvin, 

 Chester, now in the occupation of Mr. John Lea, consisted 

 of 180 acres of pasture land, and 65 acres of tillage, and 5 

 acres of homestead and garden ; and it carried 52 dairy 

 cows, besides 60 or 80 fatting sheep, and 40 or 50 ewes 

 with their lambs, together with 15 or 20 calves, and as 

 many yearling, and two-year-old heifers. Putting the 

 average annual yield of cheese at fully 3 cwts. per cow, 

 this amounts to 100 Ibs. of cheese per acre from the grass 

 land, without taking account of the sales of other stock on 

 the one hand, or the acreage of arable land on the other, 



