Report on Buttei; Cheese, Provisions, Sec, at Kilburn. 675 
against that of the Judges : but after having paid attention to 
cheese-making, and knowing something of its difficulties, I 
cannot forbear saying that, under all the circumstances, such 
cheeses as those for which Mr. Carrington obtained first prizes 
do not desen e to be called inferior. 
In the Class (346) of Edam cheese, onlj the second prize was 
awarded. 
In the Class (347), Gruyere cheese, the first but not the 
second was awarded. In the next two classes, Parmesan and 
Gorgonzola, there was no award at all. 
In Class 350, Camembert cheese, the Judges were justified in 
giving both the prizes and a commendation. 
Of the celebrated Roquefort cheese the first prize was awarded 
to M. Etienne Coupiac, of Roquefort, Aveyron, for a really good 
cheese, and one which does not in my judgment merit the 
wholesale censure of Mr. Pratt. Possibly he would not apply 
his condemnation to this cheese. Like myself and others, he was 
disappointed with the paucity of the entries : and in writing his 
Report he felt himself called upon to speak plainly. If a few 
men among us would do for our dairy-farmers what M. Coupiac 
has done for the sheep-owners of Roquefort, who produce this 
celebrated cheese, one of the many causes of agricultural depres- 
sion would be removed. 
The manufacture of Roquefort cheese is one of the most 
interesting branches of industry which I have ever examined. 
Several years have elapsed since I saw it ; and since that time 
I may say it has been revolutionised chiefly through the exertions 
of M. Coupiac. 
Roquefort cheese affects beneficially upwards of 50,000 people 
of all classes. According to ' Tlndustrie laitiere,' about 700,000 
sheep, including 450,000 breeding-ewes, have been kept in the 
district for this industrv : and their produce realises annually 
from 15,000,000 to 20,000,000 francs. 
The average value of the milk of the ewes has increased from 
21 francs in 1867 to 30 francs in 1877, chiefly owing to the 
increaised attention bestowed on the breeding and care of the 
sheep. The production of the cheese has risen from 250,000 
kilos in 1800 to 750,000 kilos in 1840, and 4,500.000 kilos in 
1878'. 
Several public bodies watch over this interest, the most 
powerful of which is the Society of the united Caves of Roquefort, 
and of this body M. Coupiac is President. That Society has 
established an agricultural bank, which advanced last year to 
the producers of Roquefort cheese and its other customers 
upwards of 1,500,000 francs on commercial principles. What 
great advantages would accrue from such an institution in those 
2 z 2 
