124 
British Dairy Farming. 
people of this country chiefly consume foreign produce ; and, 2nd, 
that foreign makers have, in the majority of instances, created 
other resources than we possess, by which they are enabled to 
produce a greater quantity of milk at less cost, and to place upon 
the market in large numbers an infinite variety of tasty cheeses 
suitable to all classes, which are not only far more profitable 
than British cheese, but which threaten to become popular 
throughout the whole of Great Britain. I do not think it will 
be disputed that our opportunities, like our resources, are no 
greater in regard to dairy farming than those of France and 
other leading dairy countries. Although our cattle are second 
to none, their equals as milk-producers are to be found in the 
Cotentin, the Holstein, and the Svvitzer, yet for instruction in 
dairy science we have had to go to Denmark, to Germany, and 
to America, and for practical work to France, as well as to 
Denmark ; whereas it is difficult to name a single important 
dairy implement or machine now in use which is not the inven- 
tion of a foreigner. The truth is, that during the more pros- 
perous reign of agriculture in Great Britain dairy farming was 
too lightly estimated, and it was then that it was persistently 
])ursued by the Continental farmer. Now, when altered circum- 
stances induce us to turn our attention to this despised branch of 
the farm, we find, and naturally so, that except in a few 
particulars — for British cheese maintains its fame — we are to a 
large extent dependent upon other nations for the knowledge of 
how to compete against them with success in our own markets. 
That knowledge must be disseminated throughout England. I 
am aware that in France and Denmark we have formidable 
competitors in the butter-making industry, to say nothing of 
Holland and her trade in butterine. The butter question, how- 
ever, has numerous able exponents and advocates. 
The especial object of this paper is to show that more milk 
can be obtained by a system of forage cropping upon suitable 
soils, than by the ordinary system of grass or root farming, and 
that by its adoption the cost of production is largely reduced. 
With this view I have treated at length upon those varieties of 
green crops which are least known or little appreciated lor milk 
production in this country, and with which I am practically 
acquainted. I have also attempted to show the importance of 
the Continental cheese-industry, selecting for this purpose three 
of the leading varieties, the Gorgonzola, the Cameml>crt, and 
the Brie, as well as a skim-milk cheese based upon the Livarot 
and the Limburg, but, as 1 think, an improvement upon both. 
I believe that the adoption of forage cropping, as well as of solt 
cheese-making, will be a large factor in the success of any dairy- 
farmer who undertakes the work. At the same time I would 
