18 CHEESE AND CHEESE-MAKING 



and the bulk of the profit of the cheese industry, 

 which is very extensive, finds its way into the 

 hands of the curers and middle-men. In France, 

 however, at all events so far as the leading 

 varieties are concerned, the farmers do much 

 better, and in the past they have obtained 

 golden success in the production of their finest 

 cheeses, hundreds of men having bought the 

 farms they occupy out of the profits they have 

 made. It has been no uncommon thing, and it 

 is not uncommon to-day, to find French cheese- 

 makers realizing from iod. to is. a gallon for all 

 the milk they produce, through the medium of 

 cheese. As we have urged for years, there 

 are many varieties, some of which are well 

 known in this country, which would have by 

 this time enabled scores of English farmers to 

 have followed their example. But, in spite of 

 agricultural depression, in spite of the means 

 of education which exist, and of the fact that 

 we have introduced into this country the system 

 of manufacture of a number of these varieties, 

 systems which have been taught for some years 

 now, we are not acquainted with a single 

 practical farmer who has attempted to build up 



