832 THE GARDENERS' CHRONICLE AND AGRICULTURAL GAZETTE. 
were all the trees 21 feet apart, we should have eue thetub. The TE matter— composed of a solution | to show itself. This is may be at the 
100 to paak acre, wherea s there are | — 30 to the of annatto—and the rennet are then added, and stirred | or six months, In painting the dair 
Due e of tk carefully through bim nil stool, takes the cheese in her lap, and sera 
f the chapters - date is given en— i of| The therm xps is not used in Mr. Leonard's dairy, | She then stains it over with a 
the Ld mention of buo ing; in that year and the/and on that account we cannot speak precisely as to| the paint. In some cheese-rooms, after 
followi sums were ordered for the draining reficere During the time of milking there is, of | painted a Cabbage leaf is placed upon it 
and the sit 'iresching" of portions of the Park. courso, a co rede loss of heat ; and as the small | imparting the desired colour. 
ith George the Third’s reign commence the notices | quantity of skimmed without | week, first on the one side an 
of the Norfolk and the pie Farms, and of their | being heated, y temperature of the whole, din bern longer time of it would injure the co! 
management by Mr. Kent, a land-agent, from the year | suppose, be from 85 to 90 degrees wei t : 
ai — t their cultivats ion ve - fee is ned. 4 z in Backer. a 16i actin in Eae 
ven some particu lars, pointed o y About an hour is allowed for coagulation. The time | 21 inches in de epth. m gives about eight 
Mousios, i: advised, yet “a most anfii object for stort is judged by the tonch of the finger. By | the cwt. The qua of a cheeses 
Lone e which has been regar rded by his successors} was | allowing me rs to become pre etty firm the whey originally the same, uid it is made of double 
Mur x comes off p than it would do i the curd were | and is usually kept to a greater age, whi 
ti lier br P ds res ing the curd is an operation | fop the highe ico at which it is sold. 
improvement pi P rming ae nd in the raising of green | that must M perm performed. The dairy super- | leaden vessels and some of the 
crops, draining, liming, and keepi ng clean; Soit ts | intendent, o; erson, must Berkeley dairies are excelle Th 
kcal -— then scarcely beginning to be es | do this part ‘of t the work, The hands are pe most of our own, are o wood; but the vats or 
we now treat them as the first rig r | down to the bottom of the tub, and are €. ht slowly | are much superior to ours. They are 
success in farming.”—“The King continue ith the palm upwards, and the fingers e are turned out of a single piece of 
until 1813, when the Norfolk Farm was let to a Mr. | extended. This is done repeatedly ; and care is taken | surfa ‘ace is rema Six l gerer ae th i 
Hatch, and the Flemish Farm t r. Joseph Perkins, | to avoid pressing Qr sque ezin n. Me 2 non Very with wood the sped thi : bo tthe i 
They then passed through various hands, until in would cause the white. Wi EN Cordis P $ es 
King William IV. resumed possession of them. After After the hands hav tee pase “through "thd Wil» m aged am perefore Mi 
d The wooden sses, though they 
his death arrangem ents were already made to throw | mass in this manner, a circu formed of n ut 1 
ther again i old-fashione: ab earance, seemed to 
pe. ghness the| like a net, is used to com plot the operation of| counted 15 c s piled upon edel beh 
TM © Consor rt zs the em under his ow bre aki ing. Tt is i-re — wie —— rics the | them ov Wave Low 5 cia Ae : 
atter chapters of the Voll: phi whole of the curd is e very fi eaking s E 4 
particalarly to the history of the Forest —its c ati usually « o from 201 to 30 Gisübsk nthe aed is ERG aud i some respecte are MM 
; left abont 20 T tele 2 alio w it to settle to the oy This appears to be a very i There re pois 
th tl th bottom o e tub. It i t draw ntly by the ere are a tew I 
of fue « Conta ia prm regarding r hands t ide of the tub af et whey Poe Ive n which I have some remarks The wr 
able individual trees. The whole is full of ree. Vni Pars from the othe ee The whey is lifted | * d eid Fe M esos Gowele cheese are what we 
tail a wooden bowl, e aed through a hair sieve A 
Take the "ess as an anecdote on **title"—a first. | into the leaden vessels, onm are id d at the! m nis depends entirely «bón the richness of the milk 
class agricultural subject. The owner of the cottage side of the dairy. e sieve retains any small | Some milk may have a great deal of butter made from 
gave the following pogo nt of it:—* You see, sir, my portions of the "e that have Vom lifted in the bowl. | it f may instance the 
Sth s fat ytd o o I've been told, lived i in another | When the greater part of the w y has i taken off, testimony of Dr. Voelcker, to the richness of some skim 
ouse near this 60 or 70 years agone; there was a Į "tle ub; it y. The 
piece of waste land as were Pet o' the ^ sd that | diff t directi to allow ne remaining whey to run doctor says of it: Though made from skim milk itis 
was bandy, and so he first planted ’taturs in it, | out, and tly presse rich in butter as good Cheshire. cheese; at si 
and then he got some bricks and some sods rote Foin The whey, as rd flows from the curd, is| months old it was pronounced by several good judges 
and he put up a bit of a place to take shelter | lifted fi t t through Ae sieve into | to be excellent, superior indeed to most of the Glouces 
in, and at Spr » got to live in it, and there the whey leads, The curd is then ne into vats with | ter cheese which I have ever tasted.” Again, fe bee 
goo eal o' bother made about it one led ;| quantity of butter made, although only 8 or9 | 
way and the other; but he was servant to d tl tl bove the other, | milk butter were made weekly, th re appen to have 
gentleman as was a magistrate in the e neighbourhood, for about 20 minutes, been about 36 1b. of whey butter—this is a very large 
and he was friendly to the aad es ple, and sai id a When Se - from the press, the curd is cut into | quantity—and it would be much be be moke Ape 
land squares broken by the hand somewhat finely into | of the former, which is most valuable, and less i 
I married his daughter I pei es Mesi When Psd the tub. S^ little Nils d whey is poured over ii; the | latter, as it cannot affect the cheese when taken off at 
old man got frail I kep him for a good m many | whey and the te are well stirred together; the curd | first, or as whey butter. 1 find our total of | 
herbal iiA when he died, me and. my. e side of the tub, and the whey is eed 4 - “the highest. very little eb ss 
wi ibl t as b Seo a After the whe per ards of 80 per cent. of 
wife's! brother paid a good part of the expense of it, fel vy urd is again broken down yes hands into the rik b A e T 
took the one half of the jid vate! lived in it, PU vate. Itis easily ecu as it has not attained a firm The addition of a little nitre prevents the P 
J m $E. her. There n never was will as I heer’d | state of cohesi sion, As the vats ar 6 fille the curd i is|from heaving. As to colouring the ara d — 
34 pP say Eh iov nr colour mine, and I find no difficulty about sell! 
Enden d so you see, sir, there i an ab the other in the dede tub. "At this stage the consequence. The colour does n LM all, 
kind of deeds v ben as I Ri give you, that I kno f the cheese look a little richer perhaps, and 
on, except it be the key o? the door.” "yell the > pressure from the weig ght of the vats brings the public in London and other parts prefer to et - 
Mr. Menzies pls closes. his account of recent vat i a ma When the tto with their cheese it will be used, but lage. 
history and imp “Tt is no|are all filled, they are reversed, and ‘the bottom ones| with Dr. Voeleker that it would be well if M 
easy matter to keep pace with the improvements at placed uppermost. and a tri- | banished altogether from the dairy. The th 
present going on in England; but what I have men- | angular paring, ns an inch nd at the base, is cut | should be used in every dairy, and the cheese 
Dd ur will show that nota little has been done to | off round oe: edge. It is then tu mes into av whey cloth, about S4. Dairymaids generally judge by by their 
bring Windsor up to its legitimate beg as itis the vat i rinse ed wi ith a little w hey, and tl i but there is no m estion that ter of. 
certainly in an Misteri light the most i it The edge bare is now | same temperature will feel to the hand 
prone the kingdom.” uppermost is pared round as the — had been, and a | and warm another. On this point 
magni iseit folio volume in which the results "^d portion of curd, i itis "b of an inverted cone, is cut | some very useful experiments, He found a 
his s inquiries buie this subject are recorded, is illus out of — centre of the cheese. Tis ie called “ cutting | ture of 60° too cold; the curd took three hours 
trated wit of admirable photographs of jár- out the witch," and we-have been informed that the |and was tender. At 65° it took two hours, 
ticular sede sori pation groups—Oaks, Beech. Fir, practice "i is seldom. omitted by a Berkeley dairymaid. eset At 70? to 72? it takes from three qu 
and Cedar. The old Pollard Oak at Forest Gate, | Alon the door it forms a | an hour to one hour; the curd neither ton HMM 
probably 800 years old, 27 feet round, is one noble perfectly d safeguard against witchcraft. The rei hard. At 80° to 84° the curd was firm 
8 imen. me of these sun pictures, in which the “ witch d is broken down by the hand, the pari ng i from ada apted for making thick cheese, but not thin. deis 
inner light of the treeless wood is seen th bough minutes, and at 100 im 
of Cedar, which broken shado n tl ard, At 120° to 
throug! s 
Ae ea ix shadow upon the - ^ Fd 4 i es 2 poe ed heese, but on cool 
stems in the foregronnd, are especially admirable; and oma et eia ull enough ; t e cheese is covered over | 80 ronning ike - e P pneu Agricultural 
in icul hs i in - Harris Cirencester : 
in particular, the picture of Cedars at maturity in with the cloth, and i pal into the press. The other hard. Mr. 
Belvidere Wood is very fine. ueen Anne's Oak,” | vats are treate ted in the ame manner, and are then put | College. 
age about 400 Le m another good photograph. The | into the press. 
whole series hy garnishing of a very After being pressed an hour or an hour and a half, * á 
admirable volume, —« Fit gift for a Queen ”—as the | the cheeses are put into dry whey-cloths, sedet arene Miscellaneous. 
Times reviewer pronounces it, “and dedicated to " the agis till the evening. They are Duty on Corn.—On and oer] the 1st of 
Her Majesty." ver with refined salt, and put into ticker ‘dothe, next, the duty = asi in = unde charge 
| called “salting cloths.” In the morni: cheese is | provisions of the Act 27 Vies cap. 18, become ipe 
Parm M | i-a rubbed with salt, and returned to em pes in the able by weight, and in lieu of the — rate of 3 
emoranda. e cloth. Next morning it is rubbed a third time | quarter, that of 3d. per cwt. will be levied. The Com 
, WATEREND mes. —Few if at any ot the oo with salt, and ihe ' salting-cloth i is put over it another missioners of Custo: 5 have accordingly v promu 
tisa instruetions to t 
common practice i in the vale of Berkeley to take the "t without a clotb, for the purpose of being made | the kingdom, and apprised them that, st poris 
i ria on of the milk. In | smooth. authorities have hither 
the dairy at Waterend very little cream is taken off: pers again on the sixth, and on the sev: ing it | corn a cee , the duty may be kis 
d this, ke rp - he — A of = is laj d on the shelf. The e sng of so 80 many tifieates of weight, a as it has biie 
superio f measure port 
row has 36 cows this pie dins ipd of the dairymaid. | tice of measuring grain may be continued, t 
visit 8 lb, to 9 lb. of milk butter,| 1t ma ae reri asa fair average of the amount of|for duty may be caleulated according ie 
were weekly made. As | whey but r. Leonard’s dairy, that one pound is | obtained by weighing a fair proportion of 
twice- a day, the hours for milking | made Rr. c» the Mies uce of each cow during | sacks of uniform measurement ; if the sa ; 
ittle | summer. cl daily in the cheese | made up on board the importing vessel to »calelstel | 
room until a e sida goes and afterwards they are| ticular weight, the account for duty may i f. 
| turned about ated Before bre bien, sold they are | from the tally on the completion of the ‘he of 
| painted with iriure composed of Venetian red | the cargo. As, however, the alteration ne he trades 
and see There is no nea age of the cheese at | charging the duty was adopted by desire js to be 
3 | which the painting should take place. They are painted | and not for. any — the f iie the com 
rs to 
l'bluish colour, ‘which indicates a true Gloucester cheese, ditions before specified, the Crown is not to be put 
