170 
Steam Power and Thrashing Machines. 
feet, at a cost of about 24/. for walls, floor, door, and window, 
exclusive of the roof, which would of course be required for 
engine-house, without such addition. This item I have not in- 
cluded in my estimate, because it is not necessarily connected 
with fixed thrashing-machinery. An engine-house, made as a 
lean-to, of one brick thick, would cost only about 20/., roof in- 
cluded. A corn-barn, as above, 21 by 11 feet, would contain, 
when full, about 220 quarters of corn ; but practically 50 or 60 
quarters is all that can conveniently be held for dressing over 
and keeping the ofFal, &c., apart from the dressed and undressed 
corn. 
In conclusion, I would repeat that where a moveable engine 
could be employed in ploughing as well as in thrashing, there 
are great temptations to give it the preference ; but otherwise the 
fixed engine is more desiiable, since, whether my calculations are 
nearly correct or not, there can be no doubt that it is far more 
economical. At the same time when I ordered my fixed ma- 
chinery, a friend who had some outlying farm premises got a 
moveable engine, and found it not only more costly but more 
troublesome to manage. Where such outbuildings exist too 
distant to be supplied with straw from the chief homestead, I 
think a fixed thrashing-machine would prove the most econo- 
mical, even though moveable power should be hired to drive it. 
A fixed engine might at the same time do the chief part of the 
work at the home farm. 
Having now endeavoured to discuss as fairly as possible the 
various points connected with this subject, I must leave others 
to draw their own conclusions whether a moveable or fixed engine 
will best suit their individual purpose. 
Burcott Lodge, Leighton Buzzard. 
VIII. — Cheese Experiments. By Dr. Augustus Voelcker. 
On Pasture Farms, where the milk is not all sold as new milk, 
nor used for fattening calves, the question arises by what other 
means it may most profitably be converted into marketable 
produce, and there is still a choice between four different modes 
of proceeding. 
1. The whole milk may be made into cheese. 
2. The cream may be skimmed from part of the milk for 
making butter, and the skimmed milk added to new milk, and 
then made into cheese. 
3. The whole of the milk may be skimmed and made into 
skim-milk cheese, and the cream into butter. 
