212 THE PRACTICAL SIDE OF 



two to six cows will be wise in taking up cheese 

 manufacture depends entirely upon the condi- 

 tions which govern his particular case. If 

 his wife or daughter is able to undertake the 

 work, one of the chief difficulties is removed, 

 but even in this case everything depends 

 upon the ability of the maker. To make 

 cheese of second quality would be useless; 

 it should be first or nothing. Cheddar cheese 

 of an inferior type comes into competition 

 with the imported cheese of Canada and 

 Australia, and therefore fails to realise more 

 than the imported price. First-class Cheddar, 

 however, can be sold at lOd. per lb. by the 

 whole cheese, and Stilton at a still higher 

 price, an average of Is. being easily obtainable 

 during the winter months. If, therefore, a 

 small holder can depend upon making a first- 

 class cheese of either variety he will be wise 

 to keep his milk at home in those cases in 

 which he is unable to sell it advantageously 

 in its raw condition. 



The chief points at which to aim in cheese 

 manufacture are quality and quantity. 

 Assuming that the maker is sufficiently well 

 skilled to carry out the work successfully, 

 both points depend upon the quality of the 

 milk. The richer the milk in fat, therefore, 



