FOREIGN DAIRYING. r^S^ 109 



frequently seen it in London sliops, in pound or half-pound 

 rolls, or in kilogrammes or half-kilogrammes. The 

 churning process usually takes place in an apartment 

 adjoining the milk room, also paved with stone, and 

 plentifully supplied with water, these two articles being 

 made a sine qua non with the French dairy farmer. On 

 the best dairy farms there is generally a drainage system 

 for carrying waste milk and butter-milk into the pig- 

 geries, although these are sometimes at a considerable 

 distance. 



Cheeses. It might almost be said that the cheeses of 

 France are more numerous than those of all the rest of 

 E urope put together. We should not be surprised if this were 

 the case : at all events the number is very large, although 

 many of the cheeses are quite local and almost identical with 

 those made in other parts of the country and known under 

 other names. Pouriau, a recognised authority upon dairy- 

 farming in France, names a large number of cheeses in his 

 recent work, and divides them into two classes, hard and 

 soft ; the latter being sub-divided into new and ripe cheeses, 

 and the former into, (1) pressed and salted, and, (2) cooked, 

 heated, and pressed cheeses. New cheeses are found in 

 almost every market in France, and in several forms. 

 Thus they are made by large milk dealers in the cities 

 from surplus milk which they cannot hope to dispose of 

 in any other way. Small farmers manufacture them from 

 skim milk and send them into the markets in a very tasty 

 form at a very low price, while others with greater skill 

 make new milk cheeses, or cheeses combined of new milk 

 and cream, reaping good prices from these, and giving them 

 names such as Bondons, Neufchatel, Normandie, Malakoif, 



