SMALL HOLDINGS 211 



quarts of milk for production, so that the 

 value of the milk was considerably reduced. 

 The Camembert cheeses, which were judged at 

 the end of four weeks, were ripened, and 

 consequently weighed considerably less than 

 the Coulommiers. Fifteen pounds, or six 

 quarts of Jersey milk, produced two cheeses 

 each weighing 12 ozs. and valued at lid.; 

 the same quantity of Shorthorn milk produced 

 two cheeses weighing 11 1 ozs. and valued at 

 lOd. each; while six quarts of Kerry milk 

 produced cheeses weighing 10| ozs. each 

 and valued at 9d. It should be remarked, 

 however, that the values of the cheeses of each 

 variety are higher than the prices charged 

 by retail traders, and although the results 

 were most encouraging, we do not think that 

 a producer could obtain more than 8d. for 

 a Camembert or Pont I'Eveque, or 9d. for a 

 Coulommiers. It will be noticed that, the 

 cheeses being made from the same quantities 

 of the same milks, the greater weight 

 of one variety as compared with another 

 is due to the larger quantity of water it 

 contains. 



We have suggested that the alternative is 

 the manufacture of small Cheddar or Stilton. 

 Whether or not a small farmer keeping from 



