140 
Report on the Dairy and Stock-Farm 
past five years. The farm has been in his own hands for 
twentv-seven vears, and had been in his father's before him for 
thirty-five vears. The rental is 500/. a vear, and this, with the 
tithe, 27/. \0s., land-tax, 1/. \s. 8d., poor's rate, 45/., and other 
rates, 6/. IO5., amounts in all to 580/. Is. i^d., or 21. Ss. an acre. 
So good a rent, and so well managed and cultivated a farm on 
so big a scale, is a capital testimony to the good working of the 
system of landlord and tenant. Nor has the former neglected 
bis duty, for since a former visit, eight years ago, to this farm 
at the last Liverpool competition, we find an important addition 
to the farm-house, which is now a very charming home ; large 
additions also to the buildings, and a new range, including 
stabling, waggon-house, with granary over, with loose boxes 
added. 
The receipts from the farm last year included 320 cwt. of 
cheese, 685. the cwt., 1088/. ; 1750 lbs. of butter at Is. od., 
109/. 75. 6d. : a small quantity of milk, 15/. ; forty fat pigs, 200/. ; 
in all 1412/. 7s. Gd. ; or about 17/. los. a cow — a smaller receipt 
than others we have quoted, probably owing to the smaller 
quantity of milk which is sold. The quantity of cheese, which 
has averaged 4 cwt. per cow, is a very fair yield. In the earlier 
months of the cheese season an unusual method of making is 
followed. The evening's milk, which has been lying in the tub 
is partly skimmed, and the morning's milk is added as it comes 
in, at a temperature not higher than 80' — obtained by the 
use of cold water below the false bottom of the tub, if necessary, 
during the summer months. Essence of rennet is added, J a 
pint to 180 gallons, from which o cheeses are made. The curd 
is set in about three-quarters of an hour. It is cut in the 
usual way, and 6 gallons of yesterday's whey is added, and the 
whole mixed up, remaining for an hour. Then it is turned X)ver 
and lifted by bowl, w hev and all, upon a cloth over a tub, and on 
this it lies for three hours, until the whev has dribbled from it, 
the skimmer beings used occasionally amon^ it to turn it over 
and mix it up. The curd being then no longer obviously wet, but 
still holding a good deal of whey amongst it, is put layer after 
layer, alternately with salt, in a pan, three pans to a cheese, 
a quart of salt being thus used to every pan. A great deal 
of whey has still to come from it, and therefore much ot this salt 
ultimately escapes. In this state, unground, it is pressed care- 
fully into the cheese-vat, left there in the cold cheese-tub till 
next day, not put under pressure till the second day ; turned out 
into clean cloths every day : put under half-pressure the second 
day ; kept under comparatively low pressure till the fourth day, 
and thereafter under full pressure for several days, being always 
daily turned and clothed. No colouring is used. There is a 
