On Cheese-making in Home Dairies and in Factories. 299 
Adding the whole of these figures together, I find that from 
9,682,245 lbs. of milk used in these factories 958,945 lbs. of 
green cheese were made, being at the rate of 1 lb. of cheese 
from every 10 lbs. oz. of milk, a result which compares 
favourably with the 10 lbs. 8 ozs. of milk to every lb. of green 
cheese made on the Somersetshire farm, to which reference has 
already been made. 
This Report on Cheesemaking in Home Dairies and in 
Factories ought not to be closed without a reference to what 
may be called the general milk industry of the country. There 
were last year in England alone, according to the published 
Tables, 1,614,477 cows. These had to be milked night and 
morning, and needed therefore the services of probably nearly 
200,000 milkers. This is an enormous daily task, and it is 
surprising that invention has not yet contrived any efficient 
substitute or aid for the mere hand by which the work has 
hitherto been always done. In this laborious way we may 
probably assume there is on an average about 420 gallons 
annually drawn per cow. This is, indeed, most likely more 
than is yielded annually by the average cow beyond the require- 
ments of its calf. And considering the comparatively low 
production of Hereford, Devonshire and Sussex, and some other 
counties, the quantity of milk to be dealt with in English dairies 
upon the whole is probably not more than 650,000,000 of gallons 
annually. Of this quantity, if the average daily consumption of 
a mixed population be put at one-fifth of a pint a-piece each day 
(see vol. iv., Second Series, p. 95), or nearly 9 gallons annually, 
we may suppose that our 21^ millions drink nearly one-third 
of the milk we produce, and that not more than 450,000,000 
gallons remain for the manufacture of butter and cheese. Take 
now the counties of Cheshire, Staffordshire, Warwickshire, Derby- 
shire, Gloucestershire, Somersetshire, and Wilts, in which there 
were, in 1874, 454,672 milch-cows — if we may put all the milk 
used in the cheese-dairies of Lancashire, Shropshire, Leicester- 
shire, and Berkshire against so much of the milk of these seven 
counties as is not used for cheese-making, then the whole cheese- 
making of the country is represented by the 450,000 cows or 
more of the seven counties I have named. The cows of these 
counties yield probably more than the average quantity of milk, 
and looking at the fact that in cheese districts the calf is takeri 
away earlier than elsewhere, and that the breed encouraged is 
such as gives quantity rather than extreme richness of milk, we 
may fairly assume the average yield of a cow to be 480 gallons 
annually here. This makes the quantity of milk employed 
in cheese-making in this country nearly 220,000,000 gallons 
