486 = 220 Practical Agriculture. 
But undoubtedly a considerable proportion of the salted meat is j 
exported for consumption on board ship. 
Dairy Products. — The total Dairy Produce of England canj 
Mr. J. C. Mor- be only roughly estimated. In the Society's ' Journal ' in 1875. 
ton's estimates, jyjj. JqI^^j Chalmers Morton approximately summed up the mill< 
industry of England alone, from a consideration of the probabl; 
average yield of milk per cow. In 1874 the census found ir 
June in the English counties 1,614,477 cows or heifers in-mill 
or in-calf. Assuming an average yield of 420 gallons of mill m. 
annually drawn per cow, which is probably no more than is givei 
by the average cow beyond the requirements of her calf, anc 
considering the comparatively low production for dairy purpose 
of Herefordshire, Devonshire, Sussex, and some other sucklin|Ap 
counties, the quantity of milk dealt with in English dairies is " ' 
upon the whole, not more than 650,000,000 gallons annually 
Taking the average daily consumption of a mixed populatioi 
at one-fifth of a pint each, or nearly 9 gallons yearly, thi 
21,500,000 of people in England drink, or swallow in pudding 
and other cookeries, nearly-one-third of this milk, leaving no 
more than 450,000,000 gallons for the manufacture of butte 
and cheese. Mr. Morton considers that the whole cheese-makinj 
of the country is from the milk of about 450,000 cows, main! 
in Cheshire, Lancashire, Staffordshire, Warwickshire, Derby 
shire, Leicestershire, Shropshire, Gloucestershire, Berkshire 
Somersetshire, and Wiltshire ; and as these cows probably yieli 
more than an average quantity of milk, while in the cheese 
districts the calf is taken away from the mother earlier tha; 
elsewhere, and that the breeds encouraged are such as give quan 
tity rather than extreme richness of milk, it may be fairl 
assumed that the average yield per cow is as much as 480 gallon 
per annum. Of course the average of well-kept cows is muc 
higher — some dairymen getting 600 or 700 gallons, while thei 
are instances of cows yielding 900 and 1000 gallons each in 
year, when fed purposely for giving large quantities of mill 
This makes the total quantity of milk employed in chees( 
making in England nearly 220,000,000 gallons ; equal to tfc 
manufacture of nearly as many pounds of cheese. If the whoi 
of the United Kingdom may be taken to make 250,000,000 lbs 
or 2,232,000 cwts., this is about one-half more than thj 
1,540,000 cwts. imported in 1876. At an average price < 
3/. 15s. per cwt., the value of the annual home product of cheesl 
will be 8,370,000/. - | 
Cheese. Cheshire, Cheddar, and Stilton cheeses, of a quality considerC' 
close to perfection in texture, flavour, and aroma, are produce 
by only a small proportion of the dairies of England ; and tb, 
bulk of the cheese sold at the great periodical markets is classed 
