Dairy Farming. 
687 = 421 
airy Farmers' Association, spent a day lately for this pur- 
vse among the cheese-warerooms of Tooley Street and the 
jighbourhood, and the following are some of his notes : — 
."Generally speaking, it seems pretty certain that most of the Size and form? 
i :al ' makes ' of cheese are fast disappearing, so far as the London cheeses, 
l.de is concerned, and that the Cheddar system is gradually 
(tending itself. Even for Cheshire cheese, excepting a few of 
1; very finest dairies, the London demand, compared with what 
i was before the year 1868 — the cattle-plague year — is very 
s all. The bulk of the trade in Cheshire cheese is now done 
g Manchester and Liverpool. The American and Canadian 
c;ese — especially the former — is very similar in character to 
( eshire cheese, and the quality is so good that only the very 
f^est makes of Cheshire can stand against them. 
' But, more important than this competition between American 
a ! Cheshire cheese, the way in which the Cheddar shape and 
n ke have thrust other local makes out of the London market is 
wTth noting. At none of the warehouses visited could a single 
Irbyshire, Leicester, Blue Dorset, Ayrshire, or Dunlop cheese 
b seen. ' There is no demand for these sorts here — trade in 
tlm quite dead,' was the invariable remark. The London 
c-ese-eater has now acquired an almost exclusive taste for the 
Ciddar sort — the preference being given to one with a clean 
sli, of white colour, solid and firm in texture, mellow to the 
p ite and with a slightly nutty flavour. At the warehouse of 
A- Jsrs. John Corderoy and Son, in Mill Lane, Tooley Street, there 
W;e only Cheddars and Cheshires in stock cf English make — 
tt rest being Canadian and American. Three lots of Cheddars 
fm different dairies were examined ; the first consisting of a 
vf ; even parcel of 20 cheeses. One of these measured across the 
1 foot 2^ inches, and was 10 inches in depth. It weighed 
bs. The weight of the 20 cheeses was 11^ cwt., or 1260 lbs. 
- le average of the whole being 63 lbs. The next dairy 
cciisted of 76 cheeses : the one measured was 1 foot J inch 
aC'SS, and llj inches in depth, and weighed 79 lbs. The 
W(!;ht of the whole was 53 cwt., or 5936 lbs; the average 
he g 78^ lbs. per cheese. The third dairy consisted of 23 
ses, and weighed 17 cwt., or 1904 lbs., on an average 
lbs. per cheese. The one measured was 1 foot 2^ inches 
ss the top, and 13 inches in depth. These cheeses were 
e at Langport in Somerset. They were selling at from 70s. 
•s. per cwt. of 112 lbs. 
Of the Cheshire cheese examined, the first lot was a dairy 
t 8 full-sized cheeses, weighing 14^ cwt., or 1624 lbs., or an 
ige of 90J lbs. per cheese. The one measured was 1 foot 
ches across the top and 1 foot 1 inch in depth. 
)L. XIV. — S. S. 3 A 
