688 = 422 
Dairy Farming. 
" Of the secondary or medium size, three dairies were inspecte 
The first consisted of 50 cheeses, weighing 27^ cwt., or 3080 lb 
or an average of 61^ lbs. per cheese. The one measured w 
1 foot 2 inches across, and 11 inches in depth. The next dai 
consisted of 18 cheeses, weighing 8 J cwt., or 980 lbs. ; t 
average weight per cheese being 54|^ lbs. The one measui 
was 13 inches across the top and 11 inches in depth. 
" There is another size of which examples were examined 
small or lump cheeses, as they are called. Thus, a dairy 
20 cheeses of this sort weighed 7 cwt., or 38j lbs. apiece, rneas 
ing 11^ inches across the top and 10 inches in height. Th 
Cheshire cheeses sell at from 60s. to 84s. per cwt. 
" At the warehouse of Messrs. Whitehead and Mullens, dou ■ 
Gloucester cheese ranged from 16 lbs. to 32 lbs. each. Sin ; 
Gloucesters, 8 or 9 to the cwt., are almost unknown in the Lorn i 
market. 
" Wiltshire loaf-cheeses ranged from 5 lbs. to 10 lbs. each, ; 1 
Cheddar loaves from 7 lbs. to 20 lbs., and sometimes 22 \ . 
each. 
" At the warehouse of Mr. W. J. Hutchinson, in Tooley Str , 
the trade is principally confined to the loaf-cheeses. N( i 
Wilts loaf-cheese, weighing 9 lbs., measured 7^ inches aci » 
the top and 5f inches in depth ; another, weighing 8 lbs., s 
6^ inches across the top and 5f inches in depth. A numbe if 
Double Gloucesters, ranging from 4 to 5 to the cwt., meast d 
about 1 foot 2 J inches across the top and 4J inches in dej u 
" At the warehouses of Messrs. J. H. Crump & Sons, in Wl ?- 
cross Street, Union Street, Borough, there was a greater var j 
of cheese than at any of the other places visited. Me; 5. 
Crump appeared at the last Dairy Show in London as le 
agents for Mr. Nuttall's excellent display of Stiltons, in wl h 
variety of cheese this firm do an immense business. One £- 
pected, therefore, to have found here a large quantity of Stilt s, 
but it appears that there is little regular trade in this vaitj 
of cheese; nearly all the best selling sizes (about 12 lbs. Iffl 
the dairy, or 11 lbs. shrunk from the warehouse) being sok )ff 
at Christmas time, when nearly the whole of the businesiBi 
Stilton cheese is done. A good Stilton is of a soft ere 17 
texture that will mature quickly and evenly, and it musbe 
mild in flavour. When thoroughly ripe and shrunk it sh Id 
weigh from 11 lbs. to 14 lbs. One of Mr. Nuttall's meased 
7 inches across the top and 9 inches in depth, and weighed K 3*i/ 
It had matured remarkably well, the blue lines being 'ijhf 
evenly distributed through the cheese. Another of Mr. NutUlf! 
measured 1^ inches across the top and was %\ inches inheilli|6 
it weighed 13 lbs. ' 1 
