in Nottinghamshire, Lincolnshire, &c. : Classes 2 and 3. 43 
ing ducks and turkeys, are to be seen in many farmyards. 
Neither the fanuors of Derbyshire nor of any other county are 
yet equal to the French peasant proprietors in the economical 
management of poultry, or in recognising the best kinds for 
producing eggs and for use at the table. This is, no doubt, a 
source of profit hitherto too much neglected in all districts, but 
wliich may in the future yield very material results. 
For twelve years previous to 1881 a revolution in the milk 
traffic of the county had been gradually taking place. Cheese- 
making, which had long been a conspicuous industry, had greatly 
diminished, and had been to a large extent transferred from the 
hands of private families to factories of a more or less public 
character. Derbyshire was the first county in England to adopt 
t he factory system of cheese-making, which had been previously 
tried in America and some parts of the Continent of Europe. 
The new system originated with a meeting of landlords and 
tenant-farmers, members of the Derbyshire Agricultural Society, 
held in 18G9, at which a committee was appointed, and a 
guarantee fund formed, with a view to establish one or more 
cheese-factories. One was erected at Derby, and another at 
Langford, on the estate of the Hon. Edward Coke. Factories 
were then gradually established in other districts. In 1881 
there were 12 in the county, and some have been added since 
that time. Among those lately built is one by Lord Maccles- 
field, in the vicinity of Croydon Abbey, at which the milk of 300 
to 400 cows is made into cheese. Another factory intended to 
turn out all kinds of dairy produce has been erected near Ogston 
Hall, Higham, by Mr. Turbutt, on whose estate Mr. Arthur 
Milner's highly commended farm is situated. Milk is bought 
by weight, not by measure, and the cream is at once removed 
by a Laval separator. The separated milk at this factory is sold 
in cans to dealers, or retailed by their own carts along with the 
new in the towns and villages in the district. The price paid 
for the skim milk is usually about one penny per quart. At 
certain seasons of the year the supply is more than the demand, 
and it is then utilised in rearing calves and pigs. Consign- 
ments of butter and dairy produce are sent to many parts of 
England and to London hospitals. The cream is placed in a 
patent churn, by which 64 lbs. of butter can be made at once, 
and the butter is sold fresh every day. One of Cluett's first- 
prize improved cheese-making vats has likewise been procured, 
so that cheese as well as butter can be manufactured on the 
establishment. 
Cheese-factories have not been always successful from a 
financial point of view ; nor does their produce, as a rule, equal 
