The Practice of Cheddar Cheese Mal-inrj. 
419 
the otlier constituents of a linseed-cake which in the absence of 
the oil would replace it. So that all the recently expressed 
opinions, English and Continental, on the equal or even superior 
value of certain cakes low in oil, as compared with some more 
oily ones, are altogether false. In grasping this lesson, how- 
ever, it will be well to bear in mind that all oil is not linseed- 
oil — the kind which was used v.'ith such remarkable advantage 
in these experiments. For it is to be feared that now the value 
of linseed-oil is so conclusively and publicly demonstrated, oil of 
another and very inferior kind may tind its way into the farmers' 
cakes, with very inferior results upon the farmers' stock. 
It would be ungrateful indeed to close this report without a 
wai'm acknowledgment to Sir J. B. Lawes of the very great 
assistance he so readily afforded— at no small expenditure of 
time and trouble to himself — throughout the course of the 
experiments. Without this inestimable advantage it is not likely 
that our efforts would have resulted so successfully, and there- 
fore, as it is hoped, so usefully. Nor do the personal obligations 
of the writer to Sir John Lawes end even there, for they really 
extend to and embrace a great deal of further invaluable aid ia 
the preparation of this report. 
XXII. — The Practice of Cheddar Cheese Making. By George 
Gibbons, Tunley Farm, Bath. 
Ax honest attempt to describe the manufacture of that most 
nutritious of foods, Cheddar cheese, for which the county of 
Somersetshire has long been famous, being the purpose of this 
paper, it will not be necessary to dwell on the vast importance 
of the Dairy interest, the various breeds of cattle best suited for 
it, their food and management, the composition of milk, the 
chief sources of its supply, or many other interesting questions 
that may strike the casual observer. 
Here let it be understood that it is impossible to lay down a 
general rule for the making of fine cheese which will apply to 
all soils and to all seasons of the year. Doubtless it is most 
easily made, and of the best quality, on those sweet pastures 
(often of only medium value) on which no coarse grasses are 
found, where the cows feed evenly, and no rough tufts are seen. 
It may be stated that the finest cheese of the year is made 
during the months of August and September. 
The experience of good makers shows that milk produced from 
gravel or clay soils needs a considerably higher temperature in 
its manufacture into cheese, than if produced on mountain lime- 
