20—1846.] 
331 
was very good. His plan 
dust a crop of Turnips ; half of which was eaten off by 
sheep folded on the land. After that, he took a crop of 
Barley or Oats ; and then let the land to Grass for two 
years. Then he put in a crop of Rape which was also 
eaten by sheep ; then followed Wheat; then Turnips, 
Barley, and seeds again. That was the plan which 
Mr. Collins had pursued on those barren lands which 
many respectable farmers considered as worth nothing 
atall; but which Mr. Karkeek believed he ‘had con- 
verted into a valuable property.— A. gentleman refer- 
ring, we believe, to the Carnwinnick experiment, said, 
they must not consider that all the merit was due to 
the bone-dust alone, but to its having come into con- 
tact subsequently with lime.—Mr. KARKEEK said he be- 
lieved the operation was thus :—The bone-dust pro- 
duced large crops which led to the production of a large 
quantity of manure; and, by this means, there was a 
larger proportion of humus in the soil, when the lime 
was applied the second time.—Mr. P. Davis: But sup- 
posing no dung were applied À—Mr. KARKEEK said 
again, if the land contained the mineral elements to 
which he had before alluded, the lime would bring 
them into active operation. if he were a farmer, and 
looking out for a farm in the neighbourhood, he would 
try to select one that had not been limed for a good 
many years. He would then immediately begin to use 
lime, particularly if he had but a seven years? lease ; 
but, of course, he should impoverish the soil by so doing. 
—Mr. D. Davis : But as you would be making other ma- 
nure on the land, you would not impoverish the soil.— 
Mr. Karwerx : There can be no doubt it would im- 
poverish the soil to a great extent; because the 
farmer did not carry everything back on the land | 
Which he took from it; he sold all the Wheat straw 
he. could, and all the hay which he did not con- 
Sume on the farm, besides the cattle and sheep fed 
and sold. After repeated applications of lime, what 
Was required was a quantity of night-soil, and farm- 
yard dung or guano, which contained the elements 
that had been remove by the application of 
lime,—In reply to Hite chairman, Mr. Tretuewy said, 
With bone.dust or uano, he would rather take the 
chance of a ero urnips on waste land just broken 
up, than on the best land they had.—The CHAIRMAN: 
Can you get as good erops from waste land just broken 
up, as you can from p that has been kept in cultiva- 
tion for several year Lr. T'uzTHEWwY replied that he 
Saw but very little diferentes They might expect the 
est crop from land just broken up, because generally 
it was burnt, and the effeet of the ashes was to be con- 
Sidered besides that of que bones. — still he would 
Oat Rants, as hie wi DEM. from land just 
at Carnwinniek.—Mr. Karxerk should 
think the best crop would be from the land just broken 
Up. He did not call Carnwinniek a bad soil, But the 
best land for farming was near Penzance, on the green- 
Stone rock. Con idering its mineral elements, and the 
Climate in which'it was situate, he believed it was both 
theoretically and practically the best land in England. 
t was the only land in England that could produce two 
crops of Potatoes in the year. 1000 aeres of the land 
round Penzance produced a rental of nearly 10,000/.— 
Several complimentary toasts were now given; after 
Which the CHAIRMAN E as there were present some 
gentlemen who were not members, it might not beamiss 
to state that the club were now trying some experi 
ments, It must be well known that a club like theirs 
Could do much more in the way of trying experiments 
than could individuals, A single individual might 
ineur serious loss ; but if they, as a club, incurred loss 
it would be of less consequence, It had been consi- 
- dered by the club that they could not spend their 
Money better than in trying experiments ; and they 
had therefore requested Mr. Doble to conduct one with 
Tegard to the feeding of sheep. Mr. Doble had five 
Sheep feeding in a dark house; five others in an open 
house ; and ‘five others in a fidld. The sheep were all 
Weighed before they were put under the experiment ; 
and th the food given them was all weighed.—The club 
Was also oing to make some experiments as regards 
"i phurie acid with bone-dust against other manures. 
3 OBLE said, as far as the experiment on 
sheep ‘feeding had gone, he had found that the sheep in 
jhe dark house ate more Turnips and hay than those 
th he open house or the field, which was opposed to 
Me result of the experiments on Whitfield Farm, by 
h €ssrs. Playfair and Morton. In the field, the sheep 
ad had no hay; they had only Grass and Turnips. 
the did not know anything about the present weight of 
n. Sheep ; he intended to weigh them next Saturday, 
Might prove that the sheep in the dark house were 
Paying best rthatingfough emost food. 
Calendar of | Operations. 
Dairy Management is now MINE . ; 
stent wage teint impon tant point for the farmer’s 
n the sauet. Ss ‘om an account of a a Glou 
*d some years ago 
edge :. i AA o atall Ppiuaiited 
ese does n 
Ed richness of the soil or the 
ge of a coarse 
hi 
ing iif the cows Hic EEE 0A ees Gh the SR QUEE: 
follow to c cheese, and of the i ehcete tll it is fit for po The 
allow 1g circumstances are injurious to the quality of cheese : 
ing the cows to get rank or ill-flavoured Grass or hay, | 
n was to cultivate with bone- ud conveying abad flavour to the milk and cheese—allowing | used till they are twelve months old, for, if 
| th s to run and heat themselves—driving them far to be 
ieee (hich analsestthemailietroth much in milking—carrying 
the milk from the place of milking to the dairy ; and allowing it 
to remain long after it is milked, before it is set with the rennet. 
The greatest GI is upon the dairy-maid, and the chief 
art of making el of the finest qualit; y lays in her manage- 
pu The id to odi of the dairy inva ariably devolves 
upon the farnier’s y who Wer ute cir- 
Satanae fa «Nd ment, and the fo ng is a report 
of the information ae Wes obligingly communi ated to us re- 
specting th e economy of the dai his farm. The 
management of a dairy uld be ROE with teg greatest 
regularity. Every y operation should be performe sely at 
me © proper time. "Either hastening or delaying the eser: 
cheese of an inferior quality o be made of milk 
en v ài e obtained. A dai is selected 
for skill, er pee ana str Tet attention to her anion? 
ork commer at four o "cloc ki z the morning, and continues 
without intermission till bed 
se—The dairy- Bande; aneulatbe kept at'a tempera- 
atu tween 50° and 60°, and the drier it is kept the bet. 
ter, as both milk and cream retain their sweetness much longer 
n in EA, very time, therefore, the 
unen. itis dried a iconic as possible. Around two sid que 
of the dairy thors are broad hey es, made of Elm, for putting 
the vessels that bold the milk am, and the ‘newly-made 
cheese upon. On another side tho re is à frame with three 
large stone cheese-presses. In the middle of the north side is 
the nd in the cor ew on the left, is the stair leading up 
ofts ind the door is a single DUNS -press 
s povery ressing the cheese the time, 
t down nd pat through the mill. In i middle 
arge A to hold all 
e of these 
stands the -tu A ues ‘are two cheese- 
otts, WA the REO ere are broad shelves for 
holding cheeses ; and in the middle msn 8 à frame for holding 
two rows of boards, called here ‘cheese-rack,” which being 
only about apu inches apart, contain a much E quan tity 
efor eit 
of the icon Mea thr 
the whey e one ** meat" or AGOR E fu by 
they are not 
old, the rennet made from them causes the cheese to “heave,” 
id to become full of “ eyes,” 
y disagreeable 
E e rennet swec "m and agreeable flavour. 
Twenty or thirty ete of it are made at a time, as it is found 
to be much better, when made in large M ees ‘ities. It should 
never be used till it has stood for at least two months. When 
the curd is sufficiently firm: for Feats oe: it is gently and slow 
cut with a three-bladed knife, down to tle Lotto the tub, 
the knife being about fourteen inches long) both ways or at 
The cuts sho uld 
When it Pe. sion five or ten minutes 
be about an inch apart. 
UN to come out as clear 
e allow it to sink a ies and the 
s possible, some he whey is ied t mh RAT bowl, 
ad the curd is cut a paar time with the t thre nife— 
very slowly to begin w ith ; for, if the cutting is siete SUPE 
great sedinient of very smal will pass Siete 
sieve and be found in the whey leads, and there will also be an 
eae n the quantity of whey butter which should jade Ta 
n the cheese, and the value 3E P butter, thus obtained, wil 
not compensate for the waste a5 thea d fo Vien of redit 
i rmed very slowly 
x f the y ife EU a considerable dis- 
tance from each other, i; motus quickened, and the strokes 
are taken nearer and nearer ae time. At last, one hand, 
with the skimming dish, keeps whole in motion, turning 
up the lumps suspende led in the Veg. whi w 
knife, is in constant motion, cutting them 
nich the 
Prom ak. he atona fet a 
at first, and with the s 
— is PORUM. continued till no mon e ditis ar ht 
the whole mass i sed to one degree of 
ceu qu. ofan hour. The 
Thi process may occup 
fineness. 
eE of an hour, and ani 
is taken cem it with 
placed over 
curd is now allow nda 
thus, sufficiently US the whey 
bowl, and poured through a very tin 
the whey lea Whe: CR greatest 2 d the whey ed been 
separate “maid, f ver a portion of it, 
goes MU the tub, ductum the 
and beginning at one c 
cheese than could be EIE onthefioor, The stair to the 
d se-lofts is of Oak. to be the pride of the dairy- 
maid, aye it. S dry-rubbed Eu Polished. so smooth that is dan- 
gerous t k upon; but this sort of pride is encouraged E. 
evincing an attention to cleanliness. Along the north side 
the dairy there shed, which communicates with the dwell 
ing-hou In this shed the utensils are kept upon a. send for 
the Pico. the cream is m er qun other work performed, 
e making of Khe cheese 
Opes ite to the door of the 
-house with a 
e the water and 
and all clean- 
nothing being done in th 
and the making up of the RU. 
dairy and ROO mm ui. E m a is 
pump-well at the doo 
the milk are heated i m Vr for ie e. 
ing, M ork is 
Sn THE rà ilking-pails are made of Maple, on Se EE 
of the lightness of the wood and it d. of appe: 
They hold about six gallons each, he cheese- ea B TI E | 
ze large enough to hold the whole of the milk. TI 
| the skimming- dish, and the bow sf Maple. T 
straining the x at s. i Giameter, and has ah 
cloth bottom. area HEN of cheesi ts sufficient to 
hold all the eheese made in four e EE SEO e made 
lo Em, 
Se turned out of the 
s to a ewt, is considere 
SM di meter of which i 
8 considered the best 
theved peamrave occasionally necessary to place | 
on the ch ES when in i the press, if t sare not quite full. | 
e 
XE 
DE CA e mS MU gel ur 
nee f of not being VEU UD a not 
s are made of stone, as being 
Hee E of steadlost pres- 
each by a 
s painted vite 
, which are ob! i. and about 8 ins. dee] 
ey into an eder 
of a pui 
terial fi 
st mat k 
ab ete 
hey weigh 
D js and tackle; a n 
From the whe, 
there e are leaden-pipes which convey the whe: 
ground cistern near the p -ho es DM means 
it is raised when wanted, for the pig aden keep the We 2 
longer sweet than ooneh. A vessels, and are much easier kept 
clean. T e by scouring them with ashes of wood, and 
washing s E every time they are emptied, which is ever 
36 hours, Tin vesse used in preference (o earthenware 
or holding the milk that is set for cream, aud also for holding 
the cream. Those used for a cream hold about four gallons 
om , and are made with a lip for the pM EE 0; 
‘eam from, One of these vessels into another. 
nce every day d a ring summer ; and iod is a wooden slice or 
knife always k the cream MES 1, with which the cream is 
frequently dnd during the d to prevent a skin from form- 
uut on the top of it, which is s injurious to the pets of the 
ter. The Skimming- dich used for taking the cream off ae 
milk, differ n that used sat eh cese-making, being made 
tin, with Toles in it, to let the milk run k that Mts be taken 
A tter- 
e nas in 
d nine Eu wide. 
tel great attention 
anliness. The terse’ is never allowed to 
it is washed, ER and put up to dry, as 
soon as the WS is taken out. 
Milking.—This is performed in three s anal courts, to which 
the cows come from their several fields. ‘fhe milkings should 
be as near as pobe ar equal divisions ofthe day, commencing 
m about fou ON pe rning and three in the after- 
on. To eit aien eig] WS are Pid signed, and one man 
pom the milk from all ds es s to the dairy. The milk- 
ing sh ould I be finished i in an hour. airy-maid sees that 
eir due and that all the cows are ENT 
; for the ^mi that comes last i e EE qus ;an 
if the cows are not clean uS t] u a graduni mi 
nution of the D. perceptible duh for ‘these reasons the 
> pur 
7 ewt, 
curd into lumps, and la 
which operation the ma: 
most of me MUN whey escapes betweenthe cut fragments, 
as they lie and press upon each other. From time to time the 
whey is en ep Ux ud LE put through the sieve eua the 
own 
whey leads. The s then put into vats, and presse 
vit. e hand, The vat being covered with cheese-cloths, 
abou! tono yard and a quarter long, of fine canvas, are placed 
the press $ half an hour, when they are taken out and the 
curd cut into slices, and pu ut into a mill fixed on the top of 
tub, which tears itinto very small crumbs, as 
This EN is a great improvement, Zot o 
dai aid the most laborious part of ihe P odas 
ueezing and rubbing the curd Dene small crumbs with her 
allows the fat to ren 
In its Sire ede 
to ald the curd w 
ri er, when made without 
os © a 1 zd ee the fat out o rs 
scalding it, into the vats, and pri 
with the handi Hs sling, eae is making doubie Gloucester 
cheeses, y remaining whey 
id 
h 
the hands sque 
He m nir 
ons; 
from the ER = ne vats are being filled, ae they are filled = 
as can be done de the hand, being r 
so, às that the whole can = 
d over eg 
compactly 
the middle, but just so muc 
pressed into the vat. Cheese- b are then sp 
ts, and a little hot water is thrown over the 
ich aid s to harden the outside of the cheese ud. prevent it 
ng: The curd is now turned out of the vats into the 
e s being ‘sipped! ume the whey to wash away 
any crumbs of curd that r 0 them, the curd, inverted 
Su with the cloth eum it s n put into dhn The 
ana are then folded over ond feledi in, and t 
are filled, are put into the press one upon ano he 
toms of the vats are Sen and a little ‘rounded, 
purpose of cheese-boar 
only wanted for the m yats, or when the other ue are 
not aaite eful. The vats are allows ed to remain under 
abou noni they are taken out and 
a EEN which with double Gloucester AREIS 
peated some time in the da; 
t ea Salting-presses.—The vats, when the clean cloths 
are given, as just mentioned, are changed from the single Ae 
to libio one giu to it, uac pee in it, one upon Pes, as 
f his s till ed, 
when those rate in teh cuis Meis the place, in the press, of 
those madein the morning, and those made in the evening are, 
urn, displaced by those made the following morning, 
the uter the last making eing alwa; s pla owest in 
s Hr and those of the other makings rising in it ORAN 
he priority of. I The same ES rder is observed in the 
pes iwo presses, the last or newest making in each being 
owest, and each gus ane next To it that which was 
made last before it. heeses pa Aas 
in this order, ad 
c loth 
, and thi 
should be re- 
ne cheeses are 
the presses a 
salted at ihe end of twenty-four hours affer they 
ugh this is done by some a y The 
salting should never be begun till the skin is all closed, for if 
FL 
"he salting is perform 
rubbing with the hand both the sides and the edge of the 
Modo with finery -powdored salt. The cheese after this is re- 
turned to the vats, and put under the press, care being always 
according to what has been said, to put the newest 
ken, 
cheese lowest i n the press, and the oldest apah he 
salting is repeated dudas times with the single, and four tim 
with the double Gloucester, twenty-four hours being allowed to 
intervene etween eac saltin or cond salting the 
that the cows are clea: 
he cheese-tub being put i iets place in the 
i the lad ut across it, and a large thin canvas 
cloth covers na Shole tub A. ladder to catch any of the milk 
that ul dro; he pail, and to prevent dirt from falling 
into the tub. ode this and upon the inde is placed the 
sieve, through which the milk is strained. Ifthe milk should 
not be of the temperature of 85°, a portion of it is put into a 
deep tin, kept for the purpose, and Placed in n forns ace of 
hot water in the wash-house, by ich means} whole is 
warme wi is vs the most moment p 
ot warm eno! 
will be “ ix tondin 2 and. will bulge 
warm, it will cause “the cheese to 
witch injures both its appearance and quality. 
is sufficiently warm, the colouring and e ren: > 
ouriug or T ene a pos ae 
gst th k until, from it: 
on a EIAS — he mil Qu ue DAOA C e sbiage, 
is putin, the tub is covered with 
a DM cloth for, at least, an h r.—Rennet or runnet is 
ma m the eae s ot calves, called E ere *vells." Irish 
nt to England, and 
velle aro the bes ured, and si 
sold by the grocers d the Aay TATE, “They should not be 
e 
E 
Ps 
M 
gs 
Ja, 
ad 
s 
a 
damp weather they posa remain AST The "quantity of salt 
generally used is about 34 lbs, to a ewt, of che 
The Cheese Hoom.— When the cheeses are É ig from the 
salting- Hia they are put on the shelf in the dairy for a da; 
or two, ey are turned once in twelve hours. They are 
then taken to the cheese-loft to make way for ee Hew ones. In 
the cheese-room, “che rack” 
for cleaning, which is don 
knife. The dairy-maid ih ios the floor, 
takes a dde in Yee with the nd scrapes both sides 
and edge clean, ni off all scurf they: may have contracted. 
The cheese, if intended for the London t; 
the case, when it has been thus cleaned, is r 
with a paint made of Indian red, or of Spanish tede, or of a 
mixture of both, and small beer. It is rubbed on with 
a woollen cloth. ‘After being painted it is turned over twice a 
week, and oftener in damp weather ; A as m» as the state 
of the paint will permit, the edges of 
E of each side is rubbed hard wi a cloth at least once à 
E 
Characteristics of true Gloucester. — rhe marks of true Glou- 
cester cheeses are—‘‘ the blue coat," which arises through the 
paint on their sides, and which is a sure sign of their richness 
