54 • CHEESE. 



CHEESE, 



Although the Ayrshire is universally acknowl- 

 edged to be a large producer of cheese, yet we find 

 very few exact observations on record. 



Ro. rorsyth,^ about 1805, states the proportion as 

 70 Scotch pints of skimmed milk producing a stone 

 of marketable cheese, and 53 pints of new milk dur- 

 ing the season. This is a proportion of 1 to 8^^ 

 pounds, if the Ayrshire stone is the weight referred to. 



Alton, ^ in 1811, gives the proportion as from 50 to 

 55 pints to the stone of 24 pounds of sweet milk 

 cheese. This is a proportion of about 1 to 8 or 9 

 pounds. 



Again, in 1814,' he states that the usual estimate 

 is that 55 pints of milk give an Ayrshire stone of 

 cheese. This is a proportion of 1 to 8^^^ pounds. 



In a reference to Dunlop cheese* the pi'oportion is 

 again stated as 1 to 9^^^ pounds. 



Magne* gives a table of the estimates of various 

 farmers in Ayrshire, as follows : — 



Mr. Alexander, Southbar 22} gali. milk give 24 lbs. cheese. 



Mr. Sanderson, Blackcaatle 26} " " " 27} " 



Mr.Wm.Peats 23 " " "24 " 



Mr. James Peats 23^A " " "24 " 



Mr. Ranbum 24^»}(j- '24 " 



1 Beauties of Scotland, lil, 77. ' Sinclair's Scotland, 111, 69. 

 3 Survey of Ayrshire, p. 466. * Journ. of Ag. 1st ser. vol. v, p. 363. 

 'How to Choose a Milch Cow, p. 139. 



