116 THE DAIRY OF THE FARM. 



afresh when necessary. At the end of 8 or 10 days in 

 the cave they are set on their edges on a species of sedge 

 to assist the process of drying. They remain in the cave 

 for 3 to 6 months, according to their size, and, when packed 

 for transmission to market, are coloured with anatto. It 

 requires about 5 pints of milk to make a cheese ; and Sep- 

 tember and October are the months chosen in which to 

 commence the process of manufacture. Several makers of 

 Livarot cheeses manufacture from 5,000 to 8,000 dozen in 

 a season, besides purchasing many white ones to perfect in 

 their own caves, which sell at 3|- to 8f francs per dozen, 

 and ultimately realise 15 to 20 francs, or, during Lent, 20 

 to 30 francs. At the Lisieux market, one of the best in 

 the department, three varieties of cheese are sold white 

 cheese, which is eaten fresh and is most delicious, at 2d. 

 retail, or 1.20 to 2 francs the dozen : Carnembert of 

 medium quality from 4 to 5.50 francs : and Livarot, which 

 varies from 9 to 11 francs the dozen while at St. Pierre 

 about 1,000 dozen are sold in the market every week, at 

 an average of 7 francs the dozen. At the markets of 

 Yimoutiers, Livarot, Lisieux, St. Pierre, and at Lisieux 

 Station, very large quantities are also sold ; and, since 

 1866, the total value of the cheeses manufactured has more 

 than doubled. 



Journiac This cheese is made to resemble Koquefort, 

 but instead of being manufactured from ewes' milk it is en- 

 tirely composed of the milk of the cow. The following is 

 the system adopted at the farm of M. Laforce, who resides 

 some 3,300 feet above the level of the sea. When the 

 milk comes from the cow it is poured into a wooden pan, 

 made of fir, which will hold the milk from a hundred cows. 



