FOREIGN DAIRYING. 133 



is next placed in the wooded moulds similar to those used 

 for Limburg ; and when sufficiently drained, each cheese is 

 taken out and treated in a similar manner to that we have 

 described above for the Limburg. There are also a variety 

 of cheeses known by other names made in North Germany, 

 but the manufacture is similar to that already described. 

 In the South, however, there are a few kinds which need 

 not be referred to, as they resemble in almost everything 

 but name those which we have described as being made in 

 France and Switzerland. 



HOLLAND. 



The chief dairying districts in the Netherlands are 

 North and South Holland and Friesland, each of which 

 has its specialite. In the first, the famous Edam or round 

 Dutch cheese is manufactured, together with the almost 

 equally well-known Campine butter; in the second, the 

 flat Dutch or Gouda cheese is a staple industry in ad- 

 dition to the butter of Delft ; while Friesland is, perhaps, 

 more famous than either for its butter, one port alone in 

 this country having exported 400 tons in one season. In 

 North Holland it is the custom of the dairy farmers to sell 

 their worst calves at a month, rearing the best for the 

 dairy, and it is remarkable that throughout Holland larger 

 numbers of cattle are kept per acre than perhaps in any 

 other dairying country. The system of setting milk is, 

 generally, similar to that in England by means of the open 

 pans, although in many cases the Swartz system is fashion- 

 able. In South Holland the best farmers expect to realise 

 660 gallons of milk per cow, one gallon making a pound of 

 cheese ; and we are not surprised at this, for the size and 



