126 Ignorance in the Conduct of the Dairy. 



neighbourhood could not have been attributed 

 to a want of luxuriance in the grazing lands. 

 Under the present management of dairies, 

 nothing can exceed the sweetness of his butter, 

 which is certainly indicative of good cow pas- 

 ture j but the same rule does not always apply 

 to cheese, for it is admitted that some of the 

 highest flavored cheese is procured from herb- 

 age of a quality far inferior to that understood 

 by rich cow pasture. 



The want of success in the production of 

 butter and cheese of the best quality, is more 

 ascribable to a want of knowledge in the pro- 

 cess of procuring either, than to the herbage on 

 which the cattle may depasture. The quantity 

 and flavor capable of being obtained, especially 

 of butter, is dependant on chemical niceties 

 that are never practised. Nor is it generally 

 known that the making of both systematically 

 is dependant on the unerring rules of science, 

 in which the proprietors or conductors of dairy 

 farms are seldom educated. It is not com- 

 monly understood, and perhaps it may be as 

 little credited, that the mismanagement of 

 dairies is not confined to one or other of the 

 several processes, but extends to all. Among 

 them the two following are of great conse- 

 quence: First, the want of me&ns to regulate 



