Dairy Farming. G7S = 407 
On ordinary dairy farms in the country, when the sale of 
ilk has been resolved upon, very little change is made from 
•e common practice of the country dairy. The cows graze in 
*e cow-pastures during summer, and, as a general rule, get 
i'thing else, except, perhaps, a help with cabbages or clover 
vetches, brought to them when the grass is short. In 
nter they get mangolds and hay, and perhaps some grains, 
; in the instance of Mr. Lea, of Stapleford Hall, Cheshire ; 
I where they are treated better, they may receive decorticated 
«tton-cake and meal, in addition to hay and roots, according 
t the practice of Mr. VV. T. Carrington, of Croxden Abbey, 
hffordshire. 
CHAPTER IV. 
The Manufacture of Cheese. 
1 the consideration of this, which is generally understood The cheese ma- 
ti be the main industry of any so-called dairy district, I "ufactme. 
h e at length to direct attention. I propose, however, to do 
lile more here than epitomise a report, which has already 
a)eared in the English Agricultural Society's 'Journal,'* "On 
Csese-making in Home Dairies and in Factories;" for the 
nin facts remain very much as they were three years ago, 
wm that report appeared. The several modes and styles of 
c ese manufacture in this country may be comprised in the 
{(owing list: Cheddar, Gloucestershire, Cheshire, Derbyshire 
ai Leicestershire, and Lancashire. The factory system of 
d ling with these several methods must also be referred to. 
T I Stilton cheese, a speciality of which there is a considerable 
Icil manufacture, and the Bath and cream cheese — little more 
tl 1 household delicacies — may also be named. 
The Cheddar Cheese shall be described as it was carried Cheddar 
'1 upon the farm of the late Mr. Harding, of Marksbury, cheese. 
»5( lersetshire, who was one of the best makers in England, and 
Wi did good work for cheese-making in Ayrshire and other 
PQities and districts which he and Mrs. Harding visited on 
th invitation of Agricultural Societies and others, for the 
pi lose of giving instruction in the manufacture of this kind of 
' "se. 
he morning's and evening's milk are together brought to a 
perature of about 80^ Fahr. If the night has been warm, 
Tiperature of 78° will give as great effectiveness to a given 
* Vol. xi., Second Series, p. 261. 
2 z 2 
