152 
British Dairy Farming. 
tity of these small cheeses he places in the market, and I believe 
the whole go to England, is equal to 107 tons. This should be 
a sufficient answer to those critics who state that the industry is 
a small one, which would have no appreciable effect upon the 
English dairy system. It has been shown above that in an 
acre of well-grown lucerne the nitrogen is equivalent to that 
in 1000 gallons or 4500 litres of milk, which would make 
2250 Camembert cheeses, valued at 6f/. each, or 60/. 18s. 9</. ; 
or 1000 Brie, valued at 50/. without the whey, although in 
France they usually fetch a much higher price, Bries of 5 lbs. 
weight selling wholesale by auction in the Paris market in 
September last at 7 francs each. The same quantity of milk, 
properly manipulated, would make 450 lbs. of butter, which at 
Is. ?)d. per lb. would be equivalent to 28/. 2s. Gc?. If the 
separated milk were converted into soft cheese and sold at 
Ad. per lb., this would return an additional 12/. It is requisite 
to remark that these figures are based upon the assumption 
that, where lucerne is used for milk production, it is always cut 
young, the nitrogen in the plant diminishing considerably as 
it approaches maturity. 
The great interest which attaches to the various fungoid 
growths on the different varieties of cheese, especially in the 
case of the Camembert, led me to ask the assistance of one of 
my colleagues at Cirencester, Professor Allen Harker, in deter- 
mining their various species and conditions at certain stages. 
I append an extract from a letter detailing the investigations he 
has commenced, which promise to be of great value. Within 
the present month (April) I have been at the college laboratory, 
and have seen the magnificent growths of true Camembert 
fungi which he has cultivated, side by side with other growths 
from a variety of cheeses with which I have been able to 
supply, or forward to him, through the kindness of Mr. Jubal 
Webb. Professor Harker says : — 
"Regarding the very interesting question of the growth of different species 
of fungus upon diflerent kinds of cheese detailed in your paper, I have formed 
the ojiinion that it would be best to take up the investigation where the 
province of the cheesemaker impinges on that of the biologist, and, in order 
to determine the facts, to carry out a series of inoculation experiments with 
the several fungi on sterilized nutrient media. Such a set of experiments 
are now going on in the biological laboratory here, and though the time has 
been too short to permit of a complete report, it may be of interest to record 
that I have succeeded in growing on at least two solid media the very 
characteristic i)ilose white mould which you describe from the best Camem- 
bert dairies. Side by side with it are the fungi of other varieties of cheese, 
upon which it would be better to reserve further remark till the experiments 
have been luUy worked out." 
It is this white pilose mould, with which I used to inoculate 
