144 CHEESE AND CHEESE-MAKING 



bound to point out that something must be 

 allowed for the conveyance of the milk between 

 farm and factory. Estimating the value of the 

 separated milk returned to the farm at id. per 

 gallon, and the quantity returned at 345 gallons, 

 the total receipt per cow would be 7 15^. yd. 

 If we take the average value of milk sold in 

 England for consumption at 7<, and it is 

 possible that it will not reach a higher figure in 

 the immediate future, we arrive at a total of 

 12 i$s. gd., from which the cost of railway 

 churns and of the conveyance of the milk to the 

 station must be deducted. Again, a cow yielding 

 the same quantity of milk would, if that milk 

 was of exceptionally high quality, as in the case 

 of the Jersey, produce 24 Ibs. of butter, which, at 

 the Irish price of 8d. per pound, would yield 

 8 os. %d. y or, plus 90 per cent, of the skimmed 

 milk, g i$s. 2d. ; while at an average of is. a 

 pound the return would equal 13 i$s.6d. How 

 small, however, are all these figures compared 

 with what was obtained a few years ago by butter- 

 makers, cheese-makers, and milk-sellers alone ! 

 We have been enabled to examine accounts of 

 dairy farmers in the county of Cheshire, where 



