Dairy Farming. 685 = 419 
ice of 82s. 3 JJ. per 120 lbs. ; or rather less than Id. per gallon 
( the milk that had been used. In both of these cases of 
tiirse the value of the whej has to be added. 
It is one advantage of the factory system that it at once 
rakens all who contribute to it to the questions of quality and 
cantity. The weight of the milk received from each con- 
ibutor is recorded daily, the quantity of green cheese made is 
C3ry dav ascertained, the shrinkage before sale is known ; and, 
ider co-operative management, every one is on the look-out for 
(ficient results of any kind. The " patrons " of a factory know 
jrfectly how much milk it takes to make a pound of cheese ; 
It, though they had been making cheese for years and genera- 
tns previously, not one in a hundred of them knew for certain 
jything about it before. 
Adding the figures together of several of these factories, I 
fd that from 9,682,245 lbs. of milk used in them, 958,945 lbs. 
tgreen cheese were made in 1873, being at the rate of 1 lb. of 
cjese from every 10 lbs. 1^ oz. of milk. 
The value of the whey from the cheese-dairy, the utilisation 
c which is one of the difficulties of the factory system, is 
viously estimated at 30a\ to 40s. per cow per annum. It is 
r eived from the cheese-tub into a tank, where it stands for 
tmty-four hours, and throws up a cream varying in quantity 
^;h the skill and gentleness with which the curd has been 
raoved from it ; and this cream furnishes an inferior butter 
tthe amount perhaps of half a lb. per cow weekly. The whey 
tis creamed is consumed by fatting-pigs, which are one of 
t most characteristic and important features of all English 
t ry-farms ; for upon their maintenance and feeding, on 
l ley and maize or other meal along with this whey, the supply 
c manure for the farm is very considerably dependent. Where 
I ;ter-dairies prevail, there is a corresponding use of the skim- 
ilk. Young store-pigs are bought at perhaps four months 
c , or they are bred on the farm and put up to fatten, generally 
a )ut one pig for every two cows, and three such lots perhaps 
a fed during the milking season. They are fed up to a 
^ ue of bl. to 11. each, receiving meal with the whey, and 
1 king 3s. to 5s. a head per week. 
Stilton Cheese — manufactured chiefly in Leicestershire — is Stilton cheese, 
nde from milk enriched by the addition of cream, and the 
c d hardens into cheese without pressure. The cream of the 
r ht's milk is added to the new milk of the morning, and the 
net is mixed with it when the whole is at the temperature of 
Fahr., enough being used to make it coagulate in an hour 
i- 1 a half. If it comes sooner it will be too tough. The curd is 
D. drained of its whey in the ordinary manner, but is removed 
