Report on the Agriculture of Sioeden and Norway. 227 
" Well-to-do" people in Sweden eat a very thin slice of cheese 
on bread-and-butter before dinner, or something else as an equiva- 
lent. Cheese is their Alpha and our Omega ; and the little they 
eat they like ' highly flavoured. The flavour is obtained by 
gradually raising the temperature ol the " mess," in the course 
of the two hours occupied by the separation of the curd, from 
84° to as much as 102° Fahr., the cheese being otherwise 
made on Mr. Swartz's method. If a cheese heaves very much 
it is sometimes cut into small pieces, soaked in warm milk, and 
re-made ; the flavour of such cheeses will eventually be very 
high, and proportionately appreciated by the devotees of the 
Smordffsbord. 
" Cheddar " cheese for ordinary use or for export is made 
from whole-milk, and sold at about 72s. per 120 lbs., if of good 
quality and flavour. Also butter may be made from the cream of 
the evening milk, and cheese made from the morning's milking, 
added to the skim-milk of the evening. If very well made, such 
" half-skim " cheese has brought as much as Qis. per 120 lbs. 
Both skim and half-skim cheese are not unfrequently made 
without the addition of salt to the curd, the cheese being in that 
case soaked in brine for a certain number of days, as is the 
practice in Holland. A sprinkling of carraway-seeds in the curd 
is also considered an improvement to cheese intended for home 
consumption. 
Yet another kind of cheese is called " Priest's Cheese," which 
appears to have had its origin in the ancient custom of paying 
tithes in kind. A large quantity of tithe-milk was thus brought 
together pei'iodically, and it was absolutely necessary to turn it 
quickly into a useful commodity that would keep, and so " Priest's 
Cheese" was made on the spot. I was informed that the curds and 
whey are heated to 90° Fahr., and kept at that temperature for a 
quarter of an hour. The curd is cut, collected, and drained, and 
then pressed together with the hand only. 
Whey-cheese has already been referred to in the first of Mr. 
Dannfelt's papers, and described in detail in the succeeding note 
by Dr. Voelcker, in vol. vi. (2nd Series), p. 333. 
A Meat-making Fakm. 
Having given a sketch of the general farm-practice in Sweden 
and Norway, I shall now illustrate the subject by describing 
two first-rate farms in some detail. The first of these is Mr. Axel 
Dickson's farm at Kyleberg, near Wadstena, which is managed 
on a system entirely different from that which has hitherto 
been described, and with the production of meat as tlie chief 
object of the stock-farming. The second is Mr. Axel Odelberg's 
Q 2 
