Report on some features of Scottish Agriculture. 187 
value for cheese-making;, and when butter and butter-milk are 
cheaper than durinjj the rest of the year. The cheese is made 
according to the Cheddar system, which Mr. Drennan and Mr. 
Cunninghame, of Chapelton, acting for the Ayrshire Agricultural 
Association, were instrumental in introducing to Scottish farmers 
in 1854. 
Young Cattle. — Eight or ten calves are reared annually, to 
keep up, in part, the dairy stock. They giaze away from the 
farm, on rented fields, in their second and third summers. Some 
of them come in as dairy cows in the back end of the season, 
when they are a little more than 2 J years old. They give 
supplies of milk in winter, and generally have calves afterwards 
about the same period of the season. The rest come in as three- 
jear-old in spring. 
Fatting Cattle. — The cows are fed on the farm when it is 
thought desirable to remove them from the dairy stock on account 
of age, inferior milking qualities, or other causes. As they are 
generally in good condition, they are not put up long before they 
become ready for the butcher. The Ayrshire cow is a small animal ; 
but she is valuable for transforming food into milk, and if her 
price at the end is not very high, she is put away without much 
expense, A few cattle are purchased for feeding in autumn, or 
about the beginning of winter, according to the supplies of food 
or the state of the markets. Altogether, about 30 have been 
fattened this season. 
Sheep. — About a hundred cross-bred lambs are annually bought 
in the autumn. They get the aftermath on Fiiarland; and the 
seeds, which come up rapidly amongst the wheat-stubble on 
warm land in a moist climate, give further supplies of food. 
From about Christmas they get a little grain, and if the winter 
is favourable, they are sometimes fit for the butcher about the 
beginning of March. 
II. Harvey's Dairy Company. 
The establishment about to be described is situated on the very 
top of Hundred Acre Hill, at Port Dundas, Glasgow. What- 
ever role Nature may have intended for Port Dundas, it is now 
about the most unlikely spot in the world for the locality of a 
monster dairy. Rope-walks and anchor foundries, dirt and dry 
docks seem in their element. But the Dairy is also there, and, 
until the outbreak of the Cattle-plague, a very notable establish- 
ment it was. From 800 to 1000 cows in milk were then the 
usual number, and were the raison d'etre of a series of long 
wooden sheds that stand, as black as coal-tar can make them, in 
long parallel rows, with their gables abutting against an open 
