On Ckeese-makiny in Home Dairies and in Factories. 265 
are being established. Nevertheless, even on estates already 
lairly equipped, the practice of the best and most successful 
manufacturers ought not to be lightly thought of either by the 
landowner or by the farmer. The manufacturer knows that, 
whatever his expenditure on existing machinery may have been, 
to continue the employment of it when others are benefiting by 
the use of the more recent improvements will only result in 
loss ; and whatever changes lead to profit he at once adopts at 
whatever cost. I am assured that the cheese made at the Long- 
ford factory, Derbyshire, during the past two years has been IOa". 
per cwt. better than that which was made by the contributors 
to that factory on their several farms in previous years. This, 
over a manufacture of 100 tons, means an increase in the annual 
receipts, over the area of only one considerable estate, of lOOOZ. 
per annum. If the great staple agricultural manufacture of any 
county can be improved so as to largely increase the value of 
its annual produce — the fund out of which rent and labour and 
the tenant all are paid, — it must be pronounced mere senti- 
mental folly to oppose the improvement because estates have 
been recently equipped at some cost for the former less profitable 
process. 
(2.) Most farms in our dairy districts are dependent to a 
considerable extent for both fertility and profit upon extensive 
pig-feeding, carried on during the season when whey is available. 
All such farms are, to some extent, thus dependent ; and the des- 
patch of the whole milk from them would, it is said, put an end to 
a very serviceable and profitable part of farm management. It 
is not always nor even generally thai the whey is by itself a 
great source of fertility and profit, but it is the basis on which a 
large expenditure on other foods depends. Where no such expen- 
diture is made, the whey is not considered of so much value, as 
when other food is bought to be consumed with it. Thus Mr. 
C. Bennett, a Gloucestershire dairy-farmer, quoted further on, 
considers the value of the whey to be generally over-estimated, 
and he would gladly give it to anyone who would fetch it, and 
pay him IZ. per cow per annum for it. On the other hand, Mr. 
Gibbons, of Tunley, Somersetshire, who has a dairy of from 50 
to 70 cows, on an admirably managed farm, and who holds 
many prizes for the excellence of his Cheddar cheese, attaches 
the very highest value to the whey ; on which he founds and 
justifies an expenditure of 300Z. a year on meal and other foods 
lor pigs, declaring that the deterioration of the fertility of his 
larm would be inevitable if this whey and meal feeding were to 
cease. I\Ir. Joseph Aston, too, of Brassey Green, Tarporlev, 
Cheshire, who strongly advocates the retention of the home dairv 
management, declares that the whey is worth annually 35s. to 
