Tlie Agriculture of Pemhrokesliire. 
75 
Holdings and Rent. — The size of holdings varies extremely, 
though the greater number range from 100 to 300 acres ; the 
tendency of recent years seems to be for the size of the holding 
to increase. Rent, of course, with such varying soils, is ex- 
tremely diversified, and ranges from 5/. down to \s. per acre, 
though probably the greater number of the farms are rented at 
from 10s. to 25s. per acre. Fifteen shillings per acre is probably 
about the average for the county. More than two-thirds of the 
workable land is under grass, either as permanent pasture or in 
rotation. In recent years the low price of corn has caused some 
thousands of acres to be laid down, and possibly the limits are 
not yet reached. 
Live Stock. 
Pembrokeshire farming is mixed in the fullest sense of the 
word, as dairying, corn-growing, rearing of young cattle, horses, 
pigs, sheep, and all kinds of poultry find places on most 
farms. 
Dairy-farming . — The dairy work consists chiefly of butter- 
making, the manufacture of cheese occupying a very secondary 
place, though on a few farms, and notably at Kilpaison, near 
Pembroke, very superior Cheddar cheese is made. Butter of a 
ver}' high quality is made in all parts of the county, though I 
am inclined to think that the district to the north and east of 
Haverfordwest excels in this respect. The milk is usually 
allowed to stand twelve to twenty -four hours before the cream 
is removed, and for this purpose it is put generally in a shallow 
slate or metal oblong pan, the bottom of which inclines gently 
to the centre, where there is an outlet. In measurement, an 
average pan would be about 3i feet long, by 2^ feet wide, by 
4 inches deep at the rim, and 5 inches in the centre. To 
separate the milk, the wooden plug is removed from the central 
hole sufficiently to allow it to drain into a bucket underneath, 
leaving the cream behind. This is a fairly efficient apparatus. 
The cream, according to quantity and season, will be churned 
more or less frequently — on an average once a week ; and for 
this operation a barrel-churn will, in nine out of ten instances, 
be used. There is every reason, judging from the prizes 
obtained by the celebrated churn-maker, Mr. Llewellin, of 
Haverfordwest, for Pembrokeshire to be proud of its barrelr 
churn, and the principal manufacturer of them. The butter 
will be casked during the summer months — except in the neigh- 
bourhood of a town, or under some other exceptional circum- 
stance, where there is a sale for it in rolls — and sold to the 
butter-merchant for lid. or Is. per lb., if prices are good, 
though in 1885, Sid. was nearer the figure. There is no doubt 
