684 



CATTLE AND DAIRY FARMING. 



A. — Quality of different Smss cheeses. 



Description. 



Consistency. 



Fatty matter. 



Coagulation. 



Bmmentlial 



■ Gruyfer6 



Spalen, old 



Spalen, new 



Urserpn ■■..' 



Pormaggio della paglia.. 



Battelmatt 



Appenzell 



Gessenay 



Oristallina 



VaeWerin 



Bellelay 



Valais 



Praettigau - 



Vaud 



Tomme 



Schuabziger 



Blocler 



Firm .. 



do.. 



Hard .. 

 Firm .. 



do.. 



Soft,... 

 Firm .. 



do.. 



Hard ., 

 Firm .. 

 Soft.... 

 Firm .. 

 Hard., 

 Firm .. 



do.. 



Soft.... 



Gras 



Mi-gras . 



do 



do 



Gras 



do 



do 



Maigre .. 



Gras 



do 



do 



do 



do , 



Maigre... 



do 



Gras 



Firm. 



Maigre.. 



By rennet. 



Do. 



Do. 



Do. 



Do. 



Do. 



Do. 



Do; 



Do. 



Do. 



Do. 



Do. 



Do. 



Do. 



Do. 



Do. 

 By sour milk. 



Do. 



Kfromage gras or cream cheese is of unskimmed milk; maigre of skimmed milk; mi- 

 gras, of partly-skimmed milk. 



B. — Analysis of Swiss Citeese. 



C. — Exportation, in metric quintals, of Swiss cheese, 1810 to 1880. 

 [The metric quintal = 100 kilos.] 



D. — Importation and exportation of cheese, 1877 to 1880, in metric quintals. 



* Metric quintal = 100 kilos. 



