EARLY PREMIUMS. 12/ 



ing-ly, to England, where he remained several months, 

 attending constantly and assisting in the operations of Mr 

 Elkington. Soon after his return to Scotland, Mr Johnston 

 published, under the patronage of the Society, a treatise on 

 this subject, accompanied with explanatory plates, which 

 he presented to the Society, in January 1798, and which, 

 from a conviction of its utility, the Society recommended 

 to the public, in the accounts of the proceedings of their 

 General Meeting, held on 9th of that month. 



Mr Johnston died on 2Sth January 1838, and the 

 monument erected to his memory in the West Churchyard, 

 Edinburgh, bears that, ' having been sent to England by 

 the Highland Society to study the system of Elkington, 

 under the eye of that celebrated person, he long successfully 

 put it in practice, and was thereby instrumental in improv- 

 ing the estates of a very great proportion of the landed 

 proprietors of Scotland.' 



Dairy Produce. 



In 1796, the Society offered a gold medal or piece of 

 plate of the value of ten guineas to the person, in the coun- 

 ties of Bute and Dumbarton, who should in the year 1796 

 make for sale the greatest quantity of cheese of the best 

 quality in a dairy of twelve cows or upwards, the quantity 

 not being less than 36 stone weight. In the same year, a 

 similar premium was offered to the person, in the counties 

 of Angus and Mearns, who should, in the year 1796, make 

 butter for sale of the best quality and greatest quantity 

 from a dairy of twelve cows and upwards, the quantity not 

 being less than 36 stone weight. • The Committees ap- 

 pointed for the purpose were to take such evidence as they 

 might think proper, both as to quantity and quality of the 

 different competing articles. The butter made in 1796 was 

 to be judged in the autumn of that year, and the premium 

 for cheese of 1796 was to be judged in the autumn of 1797. 

 The premium for cheese was awarded to Mrs Campbell of 

 Stonefield, as well on account of the quality and quantity 

 of her cheese as that she was the only competitor. There 



