DALGIG TO AYR. 283 



more curd is got to work with, and the whole 

 strength of it goes into the cheese. Plence the whey 

 is far poorer than the Dunlop, which, not only fattens 

 pigs well, but even yields cream and butter at a 

 pinch. Fine Cheddar quite holds the London and 

 South Wales markets, and the demand makes the 

 farmer pretty stiff with the factor, through whom the 

 shippers generally purchase. Still, Glasgow regu- 

 lates the cheese prices of Scotland, and its bazaar 

 on Wednesday during the season is a great sight. 

 Some people have a prejudice in favour of Dunlop, 

 and therefore Cheddar is generally made on the 

 Dunlop chessels, and keeps the old shape, instead 

 of starting one of its ovv^n. Dunlops range from 

 six to nine inches in depth and 20 to 5Glbs. in 

 weight. Even small Cheddars measure from a 

 foot to sixteen inches, and beginning where the 

 Dunlops leave oil, reach as high as 901bs., but 

 they are still GOlbs. short of some of the ''^ factory 

 made" Americans. To obviate the retail difficulties 

 in slicing them, the grocers cut Cheddar horizon- 

 tally through the middle. It is naturally whiter, on 

 account of the warm whey, and therefore annatto is 

 very freely used. The Glasgow people do not 

 care for colour, but the Edinburgh factors always 

 stipulate for it. 



Cheese factors always go round with their piercer 

 in September, and begin getting in at the end of 

 September and throughout October. English, factors 

 have different prices for the first lift, and the second,^ 



