On Cheese'making in Home Dairies and in Factories. 281 
•flavoured kind of cheese is then manufactured, which is generally 
made thin, about 4 or 5 to the cwt. This cheese is known by the 
name of hay-cheese, and sells at from 56.s. to 665. per cwt. In 
the height of the season the best Cheddar-cheese commands a 
price of 80s. or more per cwt. of 112 lbs. 
As the milk diminishes in the autumn, the size of the cheese, 
generally 90 lbs. to 100 lbs. each, is maintained ; and where 
hitherto two cheeses have been made, only one is made, the 
remainder of the curd being kept over till the following day — 
enough probably with to-morrow's curd to make two, with a 
smaller surplus of that day's curd unused. This added to the 
curd of the following day may make two cheeses without any 
remainder, and thus three days' milk makes five cheeses. In this 
way at length three cheeses are made in two days, four in three 
days, and so on. The cheese thus made hardly commands the 
full market value of the best cheese. 
In the dairy thus described I have found the rare example of an 
annual record of experiment in which quantity of milk, quantity 
of curd, and quantity of butter, have all been ascertained in suc- 
cessive months. The figures for four out of seven past years are 
given on page 282. The quantity of butter named is the average 
per day for that week in which the cheese was made, not the 
daily average for the month that is named. The weights of 
milk and cheese are not daily averages for the month, but simply 
the quantity produced on the particular day of the experiment 
in each month. The number of cows varied from 57 to 63 in 
the several years. In 1868 the cows were receiving a little meal 
daily during April : the grass shrank during June, July, and 
August, and it was very hot and dry. In 1870 also the cows 
received meal during April. Foot-and-mouth disease broke 
out on July 10, and on July 23 the milk was reduced to 74 
gallons daily. And again in 1874 the foot-and-mouth disease 
prevailed from April 23 to May 20, and land was dry and keep 
was short from this till August. I have taken the figures of 
only the alternate years. They may be usefully compared with 
those which we shall hereafter give from some of the Derbyshire 
cheese-factories. 
Adding all the tabulated results together we have on an 
average 1 lb. of green cheese produced by 10 lbs. 8:^ ozs. of 
milk : the green cheese shrank only 6 per cent, before sale. 
The cost of labour at this dairy is put by the tenant at 47Z. 
a year. This, over a manufacture of 235 cwt., which must 
be considered a maximum produce for a stock of cows vary- 
ing between 57 and 60, would correspond to 4s. a cwt. for 
labour only ; but we presume that a strict valuation of all the 
services rendered in the dairy throughout the year would exceed 
