SMALL HOLDINGS 213 



the greater the weight of cheese made and 

 the better the quahty, for where two cheeses 

 are made side by side, the one containing an 

 average per cent, of fat, say 8|, and the other 

 as high a percentage as 4|, the latter will 

 be the richer and the finer, as well as the 

 much heavier cheese. The weight of the 

 cheese produced from one gallon of milk, 

 which nominally weighs 10 lb., averages 

 1 lb. as between April and October, but rich 

 milk such as that to which we have referred, 

 will produce from 18 to 19 ozs., so that the 

 increased profit realised by the employment 

 of milk rich in fat is sufficiently marked to 

 warrant a farmer making every effort to 

 produce it. 



