52 SCIENTIFIC SURVEY OF BLACKPOOL AND DISTRICT 



Dairying. 



Primarily the Fylde is a dairying district, and most of the farms carry a 

 relatively heavy stock of milch cows. There are several herds of Friesians, but 

 the usual breed is the non-pedigree dairy shorthorn or dairy shorthorn x 

 Ayrshire. This latter is a very popular type, and is known as ' the cock- 

 horned cow.' There are several well-known herds of pedigree shorthorn 

 and Friesian cattle in the district. 



Many farmers rear their heifer calves, but milk selling is the primary object, 

 and reliance is placed chiefly on outside sources for herd replacements. Large 

 numbers of cows come down from south-west Scotland, Cumberland, West- 

 morland and from the Yorkshire dales, whilst probably over 30 per cent, of 

 the total number of cows kept are of Irish origin. Weekly cow sales are held 

 at a number of country markets, but the main centre is Preston, where every 

 Friday about 500 (including 150-200 Irish) cows in milk change hands. On 

 alternate Mondays 300-400 in-calf cows are also sold in Preston market. 



The operation of the Milk Marketing Board, by encouraging the sale of 

 liquid milk, has increased the demand for cows and reduced the proportion of 

 milk available for rearing, but some of the Fylde farmers, anticipating a scarcity 

 of dairy heifers in the near future, are now paying more attention to the rearing 

 of young stock. 



Although most of the milk is sold in the liquid form, a considerable propor- 

 tion is made into cheese, and, to a less extent, butter. The Fylde may be 

 regarded as the home of Lancashire cheese, and the old stone cheese presses 

 which must have been in general use 100 years ago may still be seen (though 

 not in use) on many of the Fylde farms. Up to the advent of the Milk 

 Marketing Board the cheese was made on the farms. Unfortunately the 

 operations of the Board, in the first instance at any rate, had the effect of 

 discouraging farm cheese-making, as farmers could dispose of their milk in 

 the liquid form at a better price than they could obtain by converting it into 

 cheese, as well as being relieved of the somewhat arduous labour of cheese- 

 making. 



As, except for the seasonal demand of Blackpool and other coast resorts, this 

 milk could not be utilised for liquid consumption, a number of cheese factories 

 were established in the area. As a result, the industry which has been built 

 up by the Fylde farm cheese-maker has largely passed into the hands of 

 manufacturers and factors, and this has accelerated the movement already in 

 progress of putting cheese on to the market in a more or less immature condition. 

 It is becoming increasingly difficult to obtain the more mature cheese which 

 was available 20 years ago. The best Lancashire cheese is a whole-milk cheese 

 with a clean acid flavour, and with a characteristic texture, which is due to the 

 cheese being made of curd of different ages and at a lower temperature than 

 is used in the manufacture of, say, Cheshire or Cheddar cheese. The Milk 

 Marketing Board have now taken steps to secure that the home cheese-maker is 

 not penalised compared with those who send their milk to the factories, and 

 there has been some revival of home cheese-making during the past year. 



Arrangements have recently been made for the grading of Lancashire cheese, 

 and its sale under the National Mark. It is estimated that farmhouse and 



