42 
Composition of Cheese. 
The differences in tlic proportion of water and butter here 
are very large, thou2:h probably not greater than will be 
found in other descriptions of cheese on examining a con- 
siderable number of specimens. It is worthy of notice that 
the poorer the cheese in butter the more water it usually 
contains. Thus the first sample of double Gloucester, which 
contained 32i per cent, of water, yielded 30 per cent, of butter 
(pure fat), whilst the third sample, containing nearly 39 per cent, 
of water, yielded 27 per cent., and the fifth sample, with nearly 
41 per cent, of water, scarcely 23 per cent, of butter. 
These analyses show that the distinction made between 
dovible and single Gloucester lias no reference to quality. 
Indeed the first analysis in the table of the single Gloucester 
shows that thin cheeses are made which are as rich in 
butter as any of the best Cheddar and Cheshire cheeses. No. 
1 and .No. 6 in the list of double Gloucester, and Nos. 1, 2, 
and 4 in the table of single Gloucester, alike establish this 
equality. Nevertheless, the price which is paid for thin, i.e. 
single Gloucester of excellent quality, Avas only 70s. per cwt., 
whilst Cheddar, not richer in butter and containing nearly as 
much water, sold at DO.s. per cwt. The latter, of course, was 
well-made and nicely flavoured cheese, and nearly four months 
old, whilst the single Gloucester was only two months old. 
Still, making every allowance for loss in weight on keeping for 
two months longer, the difference in the price at which both 
were sold, amounting to exactly 1/., leaves a handsome balance 
in favour of a system which I have no doubt will come more and 
more into favour. 
We have here again presented to us striking examples showing 
that the difference in the quality and price of the cheese is not 
dependent merely on the richness or ])overty of the milk, but that 
the process of manufacture exerts a decided and direct influence 
on its value. Different plans now followed have unquestionably 
various degrees of merit, but in our present state of knowledge 
it would be premature to lay down any absolute rule. 
Leicestershire, Warwickshire, and Wiltshire Cheese, 
Some excellent cheese is made in Leicestershire and War- 
wickshire, but the generality of the produce of these two coun- 
ties does not rank equally high with Chesliire, Cheddar, or even 
Gloucester cheese. 
Some parts of Wilts are celebrated for their rich pastures, and 
for an excellent delicate-flavoured kind of cheese. In other parts 
of the county a good deal of butter is made, and here, as in all 
districts where much butter is made and dairy-farms are small, 
the cheese produced is of an inferior character. 
