On Laying doicn Land to Permanent Grass. 
229 
That the lard cheese made at this factory has unquestionable 
merit, no one I think can reasonably deny : and this leads me 
to say that cheese as good as this ought to sell on its merits and 
under its own name to distinguish it from whole-milk goods, 
since it is right that the consumer should know what he is pur- 
chasing. As to lard cheese made elsewhere I cannot speak, 
not having had sufficient opportunity of testing its quality. 1 
suppose " lard cheese," however, is no exception to other kinds, 
and that its goodness and character depend considerably upon 
the skill of the maker.* 
IX. — On Laying down Land to Permanent Grass. By C. De 
Lauite Faunce-De Lauxe. 
I HAVE been requested to indicate the course which, in accord- 
ance with my experience, ought to be adopted to insure with 
certainty and rapidity the formation of permanent pastures. 
Although I have, during the last nine years, bestowed much 
attention on the formation of permanent pastures, I should have 
hesitated to undertake the task of attempting to enlighten others, 
had I not been assured by many very competent advisers that a 
promulgation of the results of my experience would be greatly 
for the public advantage ; the more so, as on many essential 
points my views differ materially from those of most writers 
on the same subject. 
Perhaps, in some details, further experience will justify 
modifications in my present convictions, as every season alters 
to the close observer the aspect of a pasture. And no doubt 
the changes during the last five years have been very marked, 
as the seasons have been so exceptional. 
In the limited space of this article, I intend to confine myself 
to that which I deem the most important : viz., the kinds of 
seed suitable to be laid down. 
Unfortunately for owners and occupiers of land, the grossest 
ignorance prevails about grasses. To many landowners and 
farmers almost every herb that is green is considered to be grass ; 
hence the ordinary circumspection used in purchasing grain- 
crop seeds has not been exercised in the case of grass-seeds. 
It is generally, I might almost say invariably, alleged, and 
truly so, that newly formed pastures have been found to dete- 
riorate greatly after the first two or three years. 
* A sample of lard cheese and one of oleomargarine cheese sent to me by 
iles^^rs. Biirrell & Whitman arrive<l as the ' Journal ' was going to Press. I can 
endorse all that Mr. Willard says about the quality of the lard cheese and the 
name under which it should be sold. The latter remark applies equally to the 
oleomargarine cheese, but its quality was very superior ; in tact it could not be 
readily distinguished from ordinary American cheese of commerce. 
